Castello Panaretta vin santo--anyone know it?

[Jenise]

Rescued two bottles from a close-out bin the other day at $19 ea. Not a producer I've heard of before, but I do love vin santo and rarely drink it because it tends to be both scarce and pricey at north of $45 for a 375.

I got a couple of bottles of 2001 Castello della Paneretta Vin Santo (375ml) sometime in late September-early August 2007 for a Manila Gentlemens' Club Tuscany-themed dinner. I didn't post on-line notes on it though, but my handwritten notes are as follows:

Paired with the Cheese Course and continued with the Dessert Course (Torta della Nonna, Orange Tiramisu & Marsala-Mascarpone Mousse).

How could Tuscan Night end without the sweet touch of the traditional Tuscan Vin Santo?

This was one of the better vin santos I have tried. Not botrytised but passito (dried in clusters on mats before crushing in order to concentrate the sugars).

Very attractive yellow-gold (medium), with sweet, ripe peach, apricot, orange rind (candied) and ripe tropical fruit with hints of vanilla and almonds.

Very nice with the Stilton (John Whitehouse's idea). Also paired well with dessert; particularly the Orange Tiramisu (runs with its candied orange rind and cream). Very pleasant surprise how very well the wine went with all 3 desserts.

Appx. US$35/bottle

[Jenise]

[quote="Noel Ermitano"]I got a couple of bottles of 2001 Castello della Paneretta Vin Santo (375ml) sometime in late September-early August 2007 for a Manila Gentlemens' Club Tuscany-themed dinner. I didn't post on-line notes on it though, but my handwritten notes are as follows:

[quote]Paired with the Cheese Course and continued with the Dessert Course (Torta della Nonna, Orange Tiramisu & Marsala-Mascarpone Mousse).

How could Tuscan Night end without the sweet touch of the traditional Tuscan Vin Santo?

This was one of the better vin santos I have tried. Not botrytised but passito (dried in clusters on mats before crushing in order to concentrate the sugars).

Very attractive yellow-gold (medium), with sweet, ripe peach, apricot, orange rind (candied) and ripe tropical fruit with hints of vanilla and almonds.

Very nice with the Stilton (John Whitehouse's idea). Also paired well with dessert; particularly the Orange Tiramisu (runs with its candied orange rind and cream). Very pleasant surprise how very well the wine went with all 3 desserts.

Noel--great notes, thanks SO much. I didn't mention the vintage I bought but indeed it's the same, the 2001. Sounds like I got a bargain.

Jenise,

in my experience, Vin Santo is excellent with nut desserts, such as the classic biscotti with almonds. Sometimes the cliches really work...

[Jenise]

Jenise,

in my experience, Vin Santo is excellent with nut desserts, such as the classic biscotti with almonds. Sometimes the cliches really work...

Oliver, the first vin santo I ever had was in Tuscany at Castello di Ama, the closest winery to our rental, and they insisted we buy some cantucci to have with it. They, and you, weren't/aren't wrong about that combination. I have struggled, though, once back stateside to find a recipe that would get anything close to the airy crunchiness of those cookies. Lots of egg white would be needed to get close, methinks--got a recipe?

Do you have Carol Field's 'The Italian Baker'? I think she calls it Biscotti di Prato, no butter, just eggs, much crunchier and much better with dessert wines

[Jenise]

Do you have Carol Field's 'The Italian Baker'? I think she calls it Biscotti di Prato, no butter, just eggs, much crunchier and much better with dessert wines

I have exactly two books on bread baking, but amazingly that's one of the two. I'll look it up, thanks!