From: Tuscany, Italy
Blend: Cabernet, Merlot, Syrah, and Sangiovese
Taste: The 2016 Poggio del Moro Toscana Rosso is a medium-to-full-bodied red wine that pours a deep ruby color in the glass. On the nose, it offers a complex bouquet of aromas, including crushed cherries, fresh plums, black currants, and dried herbs, with hints of baking spices, cedar, tobacco, and balsamic. On the palate, the wine is rich and juicy, with flavors of ripe black cherries, currants, and plums, accompanied by notes of earth, leather, and black pepper. The tannins are firm and well-structured, providing a long and lingering finish with a touch of acidity and minerality. This wine is approachable and enjoyable now, but will also age gracefully for a few years to come.
Critical Acclaim: 93 pts James Suckling
Lots of notes of walnuts, baking spices, cedar and tobacco with ripe black cherries and currants. Some chocolate, too. Medium- to full-bodied with chewy tannins and a succulent fruit character. Rich and energetic with a backbone of spiced dark fruit and a racy finish. Drink or hold.
Pairing: The 2016 Poggio del Moro Toscana Rosso is a versatile wine that can pair well with a variety of foods, from traditional Tuscan dishes to global cuisine. Here are some pairing suggestions:
This wine is an excellent match for classic Tuscan dishes such as wild boar ragù, pappardelle al cinghiale (pasta with wild boar sauce), or bistecca alla Fiorentina (grilled steak). The wine's firm tannins and rich fruit flavors complement the meaty and savory flavors of these dishes, while its acidity cuts through the richness and balances the palate.
The 2016 Poggio del Moro Toscana Rosso also pairs well with a wide range of global dishes, such as roasted lamb chops, beef brisket, or grilled eggplant with a tomato and herb sauce (check out Melissa Clark’s recipe below for Pasta With Turkish-Style Lamb, Eggplant and Yogurt Sauce). The wine's bold and complex flavor profile can stand up to hearty and flavorful dishes, while its acidity and tannins balance the flavors and refresh the palate.
For vegetarian options, try pairing this wine with roasted portobello mushrooms stuffed with pecorino or parmesan cheese and herbs, lentil stew with roasted root vegetables, or eggplant parmesan.
Pasta With Turkish-Style Lamb, Eggplant and Yogurt Sauce
By Melissa Clark
About. The Poggio del Moro estate is located in the middle of Tuscany, just south of Montepulciano and in the neighborhood of old Chianciano Terme, famous for its thermal baths of mineral spring water frequented since the first century BCE. (By that time, Etruscans had been drinking wine in the area for centuries.) The Poggio del Moro estate, now run by current owners Tatiana and Alex and their team, has produced Tuscan wine and olive oil its rich agricultural lands for more than three centuries.
Vineyards on this certified organic estate receive diligent care; they are cultivated by hand with strict respect for nature and tradition, and an ecofriendly approach from field to cellar. Wine production takes place mostly in underground cellars to optimize energy consumption.
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