Word: soupã
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Dates: during 2000-2000
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...wine, thus creating a second round of fermentation. This process is universally believed to enhance the flavors that embrace Chianti, softening the tannins, giving a richer, fruitier wine. The routine is considered de rigueur among some Chianti producers. Here, the mildly vegetal notes of tobacco are pitted against a soup??§on of leather. The dense, complex and velvety tannins emerge with fustian clarity. Its lambent, ruby hue compliments its well-articulated aromas that, in turn, suggest a dusty, earthy scent blended in with a light touch of toasty oak. My favorite of the evening...