![Smile :-)](./images/smilies/icon_e_smile.gif)
I made a pasta dish the other day -- rotini -- with an olive oil based sauce containing such yummy things as kalamata olives, sun-dried tomatoes, artichoke hearts, sauteed onions, red bell peppers, asparagus tips, garlic, hot (only medium really) italian sausage, and a number of other ingredients. For a wine I chose the 2001 Prunotto Barbaresco Bric Turot. This wine is in a very nice place right now. I love it's balance. To me the relationship between the acid and tannins comes together right where they're supposed to, in the back portion of my mouth. Nice body, between medium and heavy. Nicely velvet. Flavours of dark fruit, but not stewed. A bit of tobacco leaf action, as one internet commentator might say; perhaps damp tobacco leaf. A bit of soil, and some liquorice too. Still, secondaries only starting to develop, but it's very drinkable right now. Good barbaresco. If I have to use P*rker points -- 91+