Wine: Tormaresca Neprica

[elfs]

I haven't blogged about this because it was lost in the notebook I took with me to the restaurant, but one of the things I had the pleasure of discovering a few weeks ago was a wine called Tormaresca Neprica, which was odd because it was an Italian wine served at a French restaurant.

But it was still amazing. It's dark red, thick, and not oaky at all. It has a gentle, floral smell with no acridness at all. It's made with grapes called "negroamoro" and "primitivo," neither of which I've ever heard of before, and is blended with some cab-sav. Pretty good stuff, all around, although I wince at the food miles.

I've got to see if I can find some locally.

Comments

[http://users.livejournal.com/_candide_/]

"Primitivo" grapes are a variety that you're already familiar with. Plant them in California soil, and they become Zinfandel.

No, really. Zinfandel was a European grape brought and grown in the US. Because of the difference in conditions in California, it changed the flavor. Voila! Zinfandel.

The grape in question, I've since learned, was the "Primitivo." It's now being grown widely elsewhere in the world, not to mimic Zinfandel but to stand on its own. I've tried a Primitivo from Italy. It was not quite as "chewy" or "peppery" as a good Zin, but it had all of the robustness of one. Like you said, thick and fruity, but also with some umame in it, making the fruity notes tomatoey.

I don't know about the "Negroamoro," though.


Damnit! Now you've got me wanting to try this Tormaresca Neprica. And I can't drink much (alcohol shuts down SSRIs). *shakes fist* Damn you, Elf! Damn youuuuuuuuuu!
;)