In lieu of airport delays, Cinnabons, and watery margaritas, Carey and I were strongly urged by a U.S. Airways customer service agent to avoid taking our original 6:08 pm flight to Philadelphia and hold off for a more convenient 5:40 am flight tomorrow morning. (Um…) So, what does this really mean?
Well, another night with Eli, of course—and a little food and wine too.
We successfully revisited and revised the C+C original Rosemary and grape flatbread recipe. Paired with a Rosso Di Montalcino and a Woodstock documentary, we came as close as possible to replacing the fun we were supposed to have been having with family in Virginia.
I pulled this 2002 Rosso Di Montalcino off the rack at Purdy’s. No shelf talker on this one—but the ’02 vintage intrigued me, and well—Carey loves the Italians (for their wines, of course).
An arrangement of brick and brandy-like colors nicely reflect this wine’s advancing years—especially the copper-toned rim. I was happy to note that the flavor profile was not quite as far along in maturity as the appearance would have suggested. There is a surprising sweetness of cherries that builds on the mid palate.
Nothing dominates this wine; there is nothing in excess. A bit of leather and fruit in the mouth, a touch of suppleness from the oak, hints of ginger and brandy on the nose, well-natured tannins, and an easy acidity.
Modified flatbread recipe: We eliminated the whole yeast/flour/rise component by purchasing a fresh pizza dough from the grocery store ($1.29). Fresh rosemary was rolled in with the dough, brushed with olive oil, and sprinkled with sea salt. Top with sliced grapes, blue cheese crumbles, drizzled honey, and chopped fresh chives. Bake for about 20 minutes at 400 degrees, or until it looks… ahh, cooked. Cut and serve.