Muscardini Fortuna Red Blend

Tasting notes & discussion 16

Typically $75/bottle from Muscardini Cellars
Vintage 2019 from Sonoma
Available for AZ; CA; CO; CT; DC; FL; GA; IA; ID; IL; IN; KS; LA; MA; MD; ME; MI; MN; MO; MT; NC; ND; NE; NH; NJ; NM; NV; NY; OH; OK; OR; PA; RI; SC; SD; TN; TX; VA; VT; WA; WI; WV; WY
Sold by participating winery or licensee, fulfilled by Wine Country Connect

About Muscardini Cellars: “With a focus on tradition and family, relationships are at the heart of Muscardini Cellars, and at that heart’s core are the relationships that proprietor, Michael Muscardini has cultivated in the vineyards with the growers he receives phenomenal fruit from every year. Michael Muscardini’s passion for Old World varietals extends beyond crafting exceptional Sangiovese, Barbera, Brunello-style vintages and Super Tuscan-style wines, Muscardini Cellars wine conjures up a la dolce vita celebration which reflects Michael’s indefatigable tasting and lifestyle research on his sojourns to Italy.”

French’s Muscard

TASTING NOTES: “With a captivating dark red hue, this full-bodied red wine dazzles the senses the moment it hits the glass. On the nose, the fresh aromas of wild berries are interlaced with nuances of fresh lavender, dark chocolate truffle, baking spices, and cigar box. As the profile expands on the palate, the generous flavors of ripe blackberry, blueberry, dark cherry and fresh currants are layered with hints of cocoa, cassis, allspice, and wild sage. The plush and velvety texture, bright acidity, fine tannins, and firm structure make this a beautiful wine to enjoy now, or age in your cellar.” (AbV 14.9%)

VARIETALS: 40% Cabernet Sauvignon, 30% Zinfandel, 18% Syrah, 8% Merlot, 2% Petit Verdot, 2% Petite Sirah

BARRELS: N/A

PAIRS WITH: Blue cheese, wild mushroom risotto, slow-roasted pork with creamy herb sauce, garlic-crusted rack of lamb, and grilled steaks with chimichurri sauce.

THAT REMINDS ME OF: Mustard.

Been over mustard before, what it is and all that. Did you know that the “must” part of mustard relates to winemaking?

Must has been used to refer to the mixture of juice, skins, seeds, stems, and etc. when you crush fruits and plants for centuries. Specifically the solid components are called pomace. When grapes are crushed for wine, you leave the juice in contact with the pomace up to a point before draining it for fermentation. The pomace gives it oomph that the winemaker has control over, and it all starts with must.

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