1/2
Step away from the Assyrtiko! 😄 Yeah, put it down, bucko. For now. Why, you ask?
Santorini also has a rare RED grape with flavors of raspberry, cherry and brambles. Recently posted on a '13 Sigalas. From another fave producer, this '08 has also held beautifully. It's differently styled--brighter, arguably fresher despite the greater age & more focused. And delicious. It's concentrated, but not as rich as the Sigalas.
14%, $50-ish.
To part 2 in reply
Still full of flavor, a touch earthy, & textured, it's leaning to Burgundy. If you guessed Pinot Noir on this aromatic red, I wouldn't mock you. Has some hints of Grenache & Mavrodaphne too.
Overall, a fine success, maturing but aging slowly.
@MarkSquiresWine I'm crowdsourcing a list of different wines to pair with #Uzbek plov (casting a wide net here as can vary wildly too, but moderately fatty beef/lamb, cumin seed, garlic) — do you happen to have any suggestions to throw into the hat? This looks like it might work given description!
So far, I have two votes for Beaujolais, also suggested: Gredos Garnacha, Bandol, 🇦🇷 Malbec. There is also some semi-sweet Central Asian #wine out there too (not for a story, just a personal project)
@aliide I think it would work. Rhone (both North Syrah and South Grenache blends) would also be good suggestions. I like the Bandol idea and Garnacha
Then you could go in another direction--wines with good acidity. Not having had Uzbek plov, I'd stick to red from your description, but the acidity in fresher reds might cut the fat. Still, it sounds like the spices and richness of the dish might need a sturdier wine
Not having had the dish, I'm kinda hampered.Doesn't sound like white territory
Mark Squires
Aliide