2006 Tenuta San Guido Guidalberto Toscana IGT with Bucatini Carbonara tonight. The reason it looks reddish is that I used dry Spanish chorizo instead of Guanciale, which btw works very well as a substitute. The Guidalberto itself is showing exceptionally well. Cherry, meat juices and dried herbs with a soaring nose. It’s a big wine but it has nuance and elegance in spades. At $25 per bottle this was a ridiculous bargain beyond belief.

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Food, Red Wine, Wine

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I am not a professional wine taster, nor do I have any professional training in the wine trade. I am a wine enthusiast who has spent countless hours tasting wines of many different styles. My palate is not aligned with a single wine critic, and I call all wines "as I taste them". My site is a source of tasting notes and wine recommendations as well as warnings without conflict of interest. You'll just have to figure out how your palate aligns with mine. My palate generally tends to veer towards Old-World wines that put a premium on terroir and lovely balance and finesse, rather than raw power...please keep that in mind as you read my notes.

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