Pizza for dinner. Home-made thin crust with Oyama chorizo. Didn’t want a “special” wine that would shout “hey, I’m better than pizza” or something too plonk-y and brash. Happened upon a reasonably priced bottle of Vajda (which, to be fair, hits the stratosphere in some varietals). And wow. What a spectacular pair. All the heft and strength you need with tomato sauce but none of the rough edges. Deeply evocative of Barbera, fruity, currant and red berry top notes with a muscular, sinewy finish that sips wonderfully then crushes it at the dinner table. The oak is milder than an Irish backstop.
The last time we bought this wine (post here, March 2017), a 2013 vintage, we had a similar reaction: Superb with food, why don’t we drink this all the time?
Same day we corked this beauty a friend sent me a wonderful label, shown below, which pretty much nails it: We want to drink good wine with food. We don’t want it to fuck up the taste of our cheeseburger. Note to Robert P: We want to drink wine with food. How about a 10 point system that starts at 86 and rates wine with food?
Price: $34 at BC Liquor.
Market Liquidity: Love at first bite.
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