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+--- Thread: Monile (/thread-7319.html)
- Innkeeper - 04-04-2002
1998 Salvalai, Vino di Ripasso, Monile, Veneto ($14). Quick review. It is a corvina based wine made this way. They take a regularly fermented Valpolicella and run it through a second fermentation on the pomace of an Amarone. It makes an easily quaffable full bodied, reasonably priced, red that goes with steak, game, sausages, and the like.
Last night we used it a sort of U.N. meal. Italian wine, French beans, and American burgers. Made up Cheddarburgers, and had them with leftover from Easter Flageolets en Casserole, and the Ripasso. Simply wonderful.
[This message has been edited by Innkeeper (edited 04-05-2002).]
- winoweenie - 04-04-2002
Drove thru Monile onced whenced i was drivin' from Birmingham to Pascougala, Miss. Lovely town. WW
- Innkeeper - 04-04-2002
Yeah, they got a big battleboat moored there.
- Botafogo - 04-05-2002
IK, I know it was a typo but AmOrone would be a great big, too much to handle Lover. AmArone means the big bitter one...
Either way, glad you enjoyed it, Roberto
- Innkeeper - 04-05-2002
Sorry, I fixed it. Have fun at VinItaly.
- Innkeeper - 01-05-2003
Have been working my way through a box of the '99. Like Hotsie, I'm very impressed with the versatility of this and other Ripassos. Last night we had a dinner that was a little squirrelly. A month or so ago, while I was out at the store or something, Mother made our Catalina Dressing for our son-in-law who likes none other. She couldn't find the red wine vinegar, so she subsituted Balsamic vinegar. Needless to say, it changed the nature of the beast. The leftovers lingered in our fridge until last night. I marinated two NY strip steaks in it, and grillpanned them. The Monile took it right in stride. Mmmmmmm good!
- Innkeeper - 05-30-2003
Had another tonight with Veal Scallopini Marsala, baguette in OO with Parmesean, and salad with Hazelnut/Raspberry vinaigrette. It worked! Wonderful.
- ShortWiner - 10-27-2003
Tried the '98 with a meal of Thomas's Mother's Meatballs on Saturday. It was smokey and spicy. Darker and meatier-tasting than I'd imagined, but delicious.
Thanks, IK--I got it a few months back for $12 at Table & Vine, remembering that you'd liked it.
- Innkeeper - 08-10-2004
Finished the last '99 tonight, and I think it was also the last bottle with the WineExpo label on it. Sorry, will rectify that soon. Ennywho, it matched splendidly with penne in freshly made pesto with Italian sausage and salad in vinaigrette. Despite the meaty overtones, it was great.