11/21/2002 ESCUDO ROJA- MMMMMM.....
Baron Philippe De Rothschild’s Escudo Rojo
By Ken Wohlrob,
Editor, Bully Magazine
There are wine makers and there are artists. Monsieur Rothschild’s Chilean offshoot is obviously staffed by artists. I was lucky enough to sample Rothschild’s Escudo Rojo on a cold Sunday evening along with a thrown together plowman’s dinner – pasta e fagioli stew, a nice block of sharp cheese, and a soft loaf of bread.
The wine itself is a masterwork as the finish alone is enough to make one pound the table in delight. Escudo Rojo is a blended red from Chile, made up of three grape varieties – cabernet sauvignon, carmenere, and cabernet franc. It is an ambitious blend of French and Chilean wine making that produces an outstanding flavor. The blend is aged for 12 months in French Oak, allowing it plenty of time to soak up the wood’s flavor which is very strong in both the nose and taste.
The nose itself is subtle and earthy with plenty of oak and an aroma of the soil the grapes were grown in. There is a slight hint of spiciness to the nose, which is a prelude of things to come. Once you begin tasting the real artistry of this wine shows itself. The initial taste is smooth and rich, but has an amazing pepper-like spiciness to it. After the first taste the finish goes through an amazing progression: it keeps its spiciness for the first five seconds or so, then transforms into a smoother, earthier flavor similar to the nose that lasts for another fifteen seconds at least. An unbelievable feat of craftsmanship to say the least. To see if AlcoholReviews.com's retailer currently has this wine, click SHOP FOR WINES and type "Escudo" in the search engine and click the magnifying glass image.
And now a suggested recipe: Catherine Zeta Martis’ Pasta e Fagioli Stew
Saute onions and garlic in some olive oil. Once translucent, add in plenty of water, tomato sauce, oregano, parsley, basil, salt, pepper, and parmegiano reggiano. Cook up some Ditallini pasta in olive oil and coarse sea salt. Add the pasta to the stew and let simmer for a full hour.
Serve with a very sharp cheese and a nice loaf of bread.
