Poggio Verrano Dromos 2003

poggio-verrano.jpgThe word dromos is not usually used in the English language, but it dates back to antiquity and means ‘doorway or grand entrance.’ Thus it is no surprise that Dromos, a wine which hails from the area where legends are soon to be made, Maremma Toscana, is equally such a doorway to the senses. Dromos is not a wine that can easily be summed up by the beginner’s palate and considering its breathtaking blend of cabernet sauvignon, merlot, sangiovese, alicante and cabernet franc, this wine can be described as nothing less than ‘powerful romance’ as it combines the strongest together with the most unique varietals of the Romantic-Language speaking countries. Romantic, literally means ‘of Rome’ and so it is that French and Italian, both being powerfully rooted in Latin are the Romantic languages. The robust Cab Sav injects a hard sturdy tannic structure to this wine whilst Alicante and Sangiovese interlace alluring essences of herbs and dried gammon soaked in balsamic reduction in the blend all cushioned in the velvety textures of Cab Franc and finished of by a kiss of ripe, red, bursting Merlot fruit. Rome was not built in a day, and Dromos could not possible be appreciated in a single tasting, this is a wine to spend an evening with, breathing in the various scents as its complexity unravels, and allowing its complex structure to open out layer by layer as it unfolds for your palate.

dromos.jpgA bottle of Dromos will give you the chance to decant a wine, and in this day and age of increasingly one-dimensional wines, the wine decanter is of scarce use. But to the Romantic, the chance to decant a wine and allow it to open, before bringing it to the table will give the reassurance that there are at least some producers out there who remember what wine should be about. The first hour with the wine should be spent with your best glassware, 3 ounces of Dromos nestled in a large-bowl glass, allowing you to observe the texture and colour of this medley of esteemed varietals all in a single glass. Whilst you swirl, nose and occasionally take long thoughtful sips the wine should serve as an aperitif, the earthy red spices and hot earth essence priming your taste buds and rousing hunger. For ultimate enjoyment I would suggest finding the juiciest 8 oz Aberdeen Angus Filet Mignon, having left it overnight to soak in its own juices with basil-infused olive-oil, marjoram, pink peppercorns and honeyed brandy. Lightly sear the filet on either side and serve on a bed of rock-salt with a side-plate of pan-roasted peppers and grape tomatoes.

The fusion of the now supple and open Dromos, as it co-mingles with the sweetly flavoured blood and marinated beef textures will pry open your inner-doors of hedonism from which you shall hopefully never return.

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  • http://www.peloponnesetravel.com Greece Travel

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  • Greg

    Thanks a lot! We love Greece… supposedly all the philosophers attributed their genius to their elixir fueled symposiums! It helped everyone connect and bring out their ethos, a liquid technology if you will.

  • http://grapethinking.com Greg

    Thanks! We love Greece, supposedly the philosophers attributed their genius to their elixir fueled symposiums. They said it connected them and brought out their ethos… almost like a liquid technology. Their was even a symposiarch, whose job was essentially to make sure everyone was equally inebriated.

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