I tasted about two dozen Vin Santos today in my office in a blind tasting, and I was wondering, how many of you out there drink these unique wines from Tuscany? I occasionally pull a cork on a bottle for dessert during a dinner party with friends, but I must say that I am not a big drinker of them.
I know a lot of people like to drink them with almond biscotti. Many like to dunk them in their Vin Santo before gobbling them up. I like Vin Santo with ice cream. In fact, I like ice cream with everything, especially now, when its about 110 degrees during the afternoon. It is so hot right now! I am ready to die …
Vin Santo normally comes in two styles, sweet and dry or sherry-like. I much prefer the former since it goes nicely with various desserts from freshly sliced fruit like peaches to chocolate. The dry, or sherry-like ones are better as an aperitif. But I am not very keen on them in general.
Surprisingly, there do appear to be differences among vintages. Most of the ones I tasted today came from either 2000 or 2001. The latter produced the better Vin Santos. Generally, the better the vintage for red, the better the vintage for Vin Santo. At least, that is what I have found over the years.
The best producer is Avignonesi. But it is a law unto itself. About 100 to 190 cases of the nectar is made each year and bottled in half bottles. It’s like syrup more than wine. In fact, you can’t really drink it. I like it over fruit or ice cream. But it’s a very expensive dessert topping!