A few times a year I find fresh dates and figs. Sometimes I find them at Whole Paycheck Foods. Other times, believe it or not, I find them at Shop Rite. Yesterday was one of those days. So I brought home some organic figs and convinced Husband to stuff them with cheese and wrap them with prosciutto. Brilliant! We paired this delectable treat with the leftover Squid Ink Shiraz from Sunday night and it was a perfect match. Since we only had a glass left of the velvety Squid Ink, the next bottle we opened was a very interesting Rosé, reviewed below, infra.
Today was a crazy day. No relaxing trip to Whole Paycheck for lunch. No leisurely responding to emails. Instead I spent the day hopping from meeting to closing to hearing, from hearing to closing; zigzagging across the state on an inefficient road trip. Now I’m tired and can’t consider doing anything more than ordering a pizza. At least it’s a short week!
To: Alleged Blog Readers
Date: June 30, 2015
Wine: NV Viotti Munferie Vino Rosato
An extremely interesting nose. I got the scent of vitamins. You know the ones your mom made you take as a kid? Notes of minerals and vegetables too. Maybe it needed to breathe? Not what I would expect from a Rosé, and to be honest I was a bit nervous. After the first sip, my opinion was transformed. With a bit of a sparkle this was a deliciously deep Rosé. A bit of citrus and watermelon, but definitely not a “fruity” Rosé. It was round and earthy, more akin to a light red, but at the same time light and crisp. Perfect for a summer evening with those amazing figs!
The Munferie Vino Rosato is just one in an extensive lineup available from Viotti’s wine catalogue made from 100% Albarossa grapes. I’d never heard of this varietal before; turns out it was created in 1938 by Giovanni Dalmasso, an Italian wine expert. For years they thought it was a blend of Nebbiolo and Barbera. Fancy wine DNA tests found that he’d actually used an obscure French grape known as Chatus. It’s related to the Nebbiolo, but not quite the same. This particular wine was aged for five month in steel tanks and periodically decanted before being aged in the bottle for an additional two months. They’re not yet widely distributed in the U.S., but if you come across a bottle, I’d definitely grab it and give it a try!
 Unfortunately for my wallet, it was the Whole Paycheck kind of figs this time.
 Even that was a lot of work.
3] The ones that were really hard and tasted like sh*t. Mine were pink and purple.
 We don’t have the patience to let anything breathe for more than ten minutes. Occupational hazard.