Had to start with the pittule (Pugliese fritters with vincotto and ricotta), paired with Donkey & Goat Sluicebox (pronounced PEE-too-leh, btw).
All things considered, I still think that pizzaiolo and chef Zach makes one of the best — if not the best — authentic Margherita in the U.S.
93 was a classic, balanced (as opposed to americana) vintage in Taurasi and is considered one of the greatest of the decade.
I was blown away by the bright acidity and brilliant fruit in this wine, tempered by the characteristic minerality and earthiness of botte-aged Aglianico. (The most hilarious tweet today, btw, by @JohnQBoxler: “I like big botti and i cannot lie.”)
Pizza and old Taurasi? Blasphemous!
Charles Sciolone would approve, no doubt.