Indeed, the play on words is apt.
I'm finding I love the Mastrojanni house style. In looking back at my Interview with Andrea Machetti, it's clear that they strive to minimize "artificial" impact to the wine in order to let the vineyards expression come through in it's totality.
2007 was a hot, ripe year, but Mastrojanni's terroir, and the vineyard's elevation, produced fruit with excellent natural acidity. This 2007, is one of the most balanced wines I've tasted from the vintage, and although true to Mastrojanni style, is almost atypical from what the vintage as a whole was known to produce.
The 2007 Mastrojanni Brunello is a dark violet in the glass. I did not decant the wine, but opened it about 45 minutes before dinner. This was a slight mistake, because the wine is throwing a substantial sediment. It would be wise to pour this off which will also benefit the aromatics.
In the glass, the aromas are persistent. There's a wonderful dried flower, floral perfume that mingles with the crushed berry fruit and minerals. The aroma is intense, intoxicating - like you can almost touch the Mediterranean breeze that kissed these grapes. On the palate, the wine is medium to full bodied with a balanced core of sweet, ripe crushed berry fruit, pipe tobacco, and a soft earthy component. The acids are pleasing and balanced - and as I mentioned, this wine behaves more like a 2004 or 2006 than a 2007. The silky tannins assert themselves more without food, than with. This absolutely sang with the Pork Porcini that was on the table. 94 points, about $40. Disclosure: This bottle was an importer provided sample.
|Such a pretty violet color. Bravo!|
While not a recipe, and despite that fact that I took not a single picture, here is the simple "process" of Pork alla Porcini.
6 Boneless Pork Chops
1 large sweet onion sliced into 1/4" chunks
8 small butter potatoes, quartered
4 oz. dried, reconstituted Porcini,with broth
4 cloves garlic, sliced then.
Combine all ingredients in an oven proof baking dish and roast at 350 degrees for 20 minutes. Done! Come back to tender pork with plenty of porcini juice to spoon over the meat. The key is to cut the potatoes small so they are cooked through.