Tried this Shiraz last night:
1. BransonCoachHouse Shiraz BcH SingleVnyd GreenockBlock Estate Greenock BarossaVlly (EG; 15.0%; JoshuaTreeImports) Greenock/SA 2003: Dark color w/ some browning; strong Am.oak/vanilla/pencilly strong ripe/Shiraz/boysenberry/blackberry rather chocolaty/bit licorice some alcoholic slight complex bit tired nose; soft/fat rather tangy/metallic bit dried out rather hot/alcoholic/harsh/burney very ripe/boysenberry/Shiraz/blackberry quite Am.oak/pencilly/vanilla flavor w/ light drying/astringent tannins; long very ripe/boysenberry/Syrah/chocolaty quite Am.oak/vanilla rather alcoholic/fumey finish w/ light astringent/drying tannins; very ripe & alcoholic and well onto crashing on the shoals of premature old age.
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A wee BloodyPulpit:
1. GranoArso: I tried this with a pasta dish SenatoreCappelli Orecchiette di GranoArso (www.AlmaGourmet.com) LongIslandCity/NY. "Senatore Cappelli is the variety of the flour used. GranoArso refers to "burnt wheat". The story of GranoArso can be found here:
GranoArso
The last issue of Saveur made a reference to GranoArso pasta, I found it on-line (www.AlmaGourmet.com), and ordered some, along w/ some Ligurian Croxetti pasta:
CroxettiPasta
that DarrellCorti had introduced me to several yrs ago at a dinner at his house. The Saveur issue had a whole article on a Ligurian woodcarver who carves the stamps used to imprint the Croxetti and there is a whole group of people who collect these wooden stamps, every bit as rabid as wine collectors about their passion. Croxetti w/ nothing but a simple pesto is to die for.
I prepared the Orecchiette as a simple pasta carbonara, w/ some killer bacon from DrFieldGoods. The pasta was really quite interesting, with a chewy texture and a slightly nutty flavor.
Both are worth ordering and trying out.
So endeth your pasta lesson for today. You'll never go back to Chef Boy-Ar-Dee Spaghetti & Meatballs in a can.
Tom