Le Fraghe Bardolino 2009
Posted By Joel on September 15, 2010
Le Fraghe Bardolino 2009
There is something exquisite about a thing that is well made and performs its duty without difficulty:
fine drawing compass
pair of handmade leather shoes
favorite pen
To our list I must add:
Bardolino produced by Azienda Agricola Le Fraghe
Le Fraghe proprietor Matilde Poggi’s 28 hectares of vineyards are located in Italy’s Veneto in Cavaion Veronese, heart of the Bardolino production zone, surrounded by morainal hills on Lake Garda’s eastern shore.
Le Fraghe’s Bardolino is made from Corvina and Rondinella grapes grown in south-facing vineyards at an altitude of 190m in the communes of Affi and Cavaion Veronese. The Corvina and Rondinella are vinified separately with maceration taking place across 7-8 days. The wine rests in stainless steel tank until bottling.
Tasting Notes / Impressions:
Medium-light ruby color with refractions of aubergine. A crystal-clear cherry nose, lively, with subtle hints of baking spice. On the palate, fruity sensations of beautifully balanced tartness / ripeness and delicious acidity. This wine correctly captures the light character of Bardolino while communicating a desirable sense of good body and structure. Overtones of cherry kirsch follow through on a softly tannic, persistent, elegant finish. A Bardolino of exquisite character and charm.
A great value-for-money.
Recommend to serve slightly cooled, about 60F / 15C.
Food Pairing Suggestions:
MEATS: lighter-flavored meat and poultry dishes…try pan fried veal cutlets with lemon, butter and parsley sauce; FISH: fish steaks of tuna or salmon, perhaps encrusted with pepper or panko crust; whole fish or fillets pan fried, grilled, broiled, or baked will all work well; Asian style whole fish scented with scallion, garlic, ginger is a special treat with this wine; PASTA / PIZZA: All types of pasta and pizza, providing the accompanying sauce is not too aggressive. VEGETARIAN: Polenta triangles fried in olive oil, topped with pomodoro fresco sauce or classic Pasta e Fagioli; CHEESES: younger cheeses preferred, such as Asiago, Brie, Chevre, Mozzarella, even young Provolone; CURED MEATS: gorgeous paired with mortadella with pistachio.
We enjoyed this wine with:
Sea bass, pan-fried whole, scented with ginger, scallion, garlic, soy sauce, a touch of vinegar and sugar
Pork spare rib pieces with salted black bean
Fresh garden cucumber with soy sauce & hint of sesame oil
Shanghai bok choy
Japanese eggplant with miso sauce
$
About the author
Joel
Joel Mack has worked for a celebrated importer / distributor of Italian wines and continues to study the wines and winemaking of Italy. He has advised many restaurants in making their Italian wine list selections and has provided training to restaurant staff. Today, Joel conducts wine classes and leads specialized private and corporate tastings of Italian wines. Joel carried out his higher education at a highly regarded College of Music and continues to extend an artistic point of view to Italian wine, balanced with factual information about wine, its nature and identity. By day, he applies his time to collaborative software technology. Joel can be contacted at joel@vintrospective.com.Comments
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Good Bardolinos are worth celebrating, if only because they are fun! Thanks for the recommendation.
Hi Tom Hyland ! A celebration of good Bardolino … now, there’s a great idea
Thanks for your comment and for stopping by Vintrospective. Always enjoy reading your pieces and the great foto work 
— Joel.