Newsday writer Peter Gianotti recommends Mazzoni for Easter pairing



April 1, 2010 Thursday 

Drinks by Peter Gianotti

Ham and lamb compete with each other for the center of the
Easter table. And so do the wines that go with them.

Roast lamb finds its timeless accompaniment with cabernet
sauvignon; for example, a red Bordeaux or a California cab. Barbera, Chianti
and a restrained zinfandel work, too.

For an Italian turn, try the balanced, soft and fruity 2007 Mazzoni
Toscana Rosso ($20), which is mostly sangiovese, the grape of Chianti, and 28
percent merlot.


Mazzoni is a blend of two traditional grape varieties – Sangiovese and Merlot –
hand-harvested from mature vines and hand-crafted at a state-of-the-art
Tuscan winery. Created by a longstanding family partnership between
Italy's Franceschi family and the Terlato family from the United
States, this Super Tuscan is the perfect marriage of old and new world
techniques guided by the solid foundation of family values and a desire
to create world class wine today and for future generations.The taste
will seduce you.


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