Wine and Mexican food has never really in my mind worked well together. The problem is I love wine and I love Mexican food. I've tried all kinds of variations on the theme, and have never succeeded, until tonight. Mild Burritos with mince & beans, baby spinach, cheese and medium salsa. Make sure it's medium, otherwise you won't taste this wine, or any wine for that matter, which means you'll end up settling for an ice cold beer instead.
I recently received two of these bottles of wine for my house warming party. I've never had this one specifically, but have had two others in the Masi range. What makes this wine special is that it's double fermented, which affects the taste. To make a long story short, I'll quote from the label: "Campofiorin. Double Fermentation - Ripasso. Exclusive Masi 'Supervenetian' wine made since 1964 by refermenting red wine produced from freshly picked grapes from the Verona area with a percentage of semi-dried grapes of the same style. This doble fermentation technique gives wines greater concentrations of colour and aromas with a bigger structure and a longer life."
This very dark ruby red wine, for me, didn't have such a strong, or should I say too strong aroma. What it did have though was a lot of cherries in the taste. Very spicy and very good. It was soft and smooth, and had a long after taste. It made an excellent companion for our Burritos. It helped that the food was mild though. The grapes in the wine are 70% corvina, 25% rondinella och 5% molinara.
The price is very reasonable at 105kr, have a look at SystemBolaget.se
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