TN: Back to NY- young Nebbiolo, couple Kabs, couple Chardonnays, etc

Wednesday I took bus to Boston and Amtrak to Stamford. 2 delays, but a frie nd picked me up and I was home by 7, then headed to office for a bit. Too t ired/late to cook, so went by supermarket for a rotisserie bird, but they w ere out. So I got broccoli, salad, and (gasp) a Lean Cuisine lemongrass chi cken box. Wine was better than the dinner.

2012 Zilliken Saarburger Rausch Riesling Kabinett- Lots of sugar, more Spat than Kab, but with nerve and verve. Limey citrus, green apple, taut finish . A-/B+

Thursday I grilled salmon and squash, and sauteed chard and green beans fr om our garden. Wine was the regular 2011 Coudert/Roillete Fleurie. Red frui ts, lots of spicy notes, good long finish. I'll drink these while waiting o n theTardive. B+

Friday I invited a few friends for dinner, I set up on patio, but Rosie sai d it was too cold out (in August!). So we moved inside as we tried the Nico las Feuillatte Brut Extrem' Champagne . Tart with lemon, more lemon, and u nripe green apple, this is really too austere for my tastes. C+

I had made caprese and a lobster salad, grilled some ribeyes and corn, Jona than had brought broccoli rabe and eggplant.

2009 Leitz Rudesheimer Klosterlay Kabinett Roger is German so I thought he'd appreciate this. Sweet, tasty, but maybe a touch one-dimensional (or maybe a little shutdown). B

2007 deux Montille "Boucheres" Meursault 1er Good match with the lobster, good acids, mineral and pear, big but not unga inly. B+

2010 Parusso Barolo Decanted about 2 hours before dinner. Red fruit, herby, lighter styled Nebb iolo, some tannin, easygoing. B

Saturday I walked to a friend's house, three of us who were baching it had dinner on the deck. With home smoked trout, the 2009 Wind Gap "Gap's Crown" Chardonnay. One of the better CA chards I've had in a while- no butter, on ly a faint hint of vanilla, good acids, bright and pure white pit fruits. G ood length. B+/A-

2010 Beso di Vino - really not my style, jammy dark fruits, sweet, short, m anipulated. C/C+

2010 Paitin "Serra" Barbaresco - modern, but well done, and without heavy o ak, just a light glossy sense. Redder fruit, balanced acids, easy. B

Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C drinkable. Anything below C means I wouldn't drink at a p arty where it was only choice.Furthermore, I offer no promises of objectivi ty, accuracy, and certainly not of consistency.

Reply to
DaleW
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bbiolo, some tannin, easygoing. B

I imagine this tasted more like a barbaresco? Reminds me of a discussion I had with a wine merchant. Wther Barolo was a heavy or light bodied wine. Pa rticularly grading the "bodiness" versus amarone and brunello. I place them heavy to light: amarone, brunello, barolo. And that merchant says barolo, amarone, brunello. I told him, well maybe I only had lightbodied barolos, s o show me one that is as heavy as you claim. And I bought 2005 Barolo Masso lino and it was light as I expected. Another merchant in that store claimed another time there's more lead in sp iegelau (6%) glasses than riedel (25%). and he also claimed that "Bujanda, Rioja, grand reserva" was not Martinez Bujanda, even though the cork , when I pulled it up, said "Martinez Bujanda".

oak, just a light glossy sense. Redder fruit, balanced acids, easy. B

there are oaky barberesco's out there? All the ones I've had were very ligh t, soda pop-like, acidic, boring.

Since you like to taste some italians, have you ever come across the Palari Faro?

Reply to
Michael Nielsen

Michael Nielsen wrote in news: snipped-for-privacy@googlegroups.com:

I have found several persons supposedly into wine that pay too much attention to tannins and their perception of tannins contaminates everything in the wine for them. Quite common for many consumers (and even proffesionals) to mistake tannin for power or body.

I like Barbaresco and, while they have not the same structure as Barolo, they are excellent wines. In Barbaresco you will find modernists (small barrels of new oak) and traditionalists (large vats of not new slavonian oak) and many degrees in between. Bruno Rocca is quite modernist to me. As can be the case with Produttori dei Barbaresco. Fontanafredda Coste Rubin is also quite oaky.

Regards,

s.

Reply to
santiago

Checked the last one I bought:

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Its in danish, but it says it is "made in traditional style in big slovenian casks for one year and another year in bottle before release".

So I should look for modern style. It is funny it goes that direction when everyone else seems to be going from oaky towards (in some cases all the way to) unoaked.

Reply to
Michael Nielsen

You think the Produttori wines are modern/oaky? Pretty sure 100% old botti, and long macerations.

I'd certainly say that Barbaresco on the whole is a bit lighter than Barolo, but it's an overlapping spectrum, and I doubt anyone could pick out Barolo vs Barbaresco blind reliably.

If you want oak in your Nebbiolo I'd suggest trying Prunotto, Scavino, Sandrone,, A. Conterno,Manzone, Voerzio,Vietti, Pira, Ceretto Marengo, or Pio Cesare (though not all bottlings of each might be oaky)

Reply to
DaleW

Nebbiolo, some tannin, easygoing. B

I had with a wine merchant. Wther Barolo was a heavy or light bodied wine. Particularly grading the "bodiness" versus amarone and brunello. I place th em heavy to light: amarone, brunello, barolo. And that merchant says barolo , amarone, brunello. I told him, well maybe I only had lightbodied barolos, so show me one that is as heavy as you claim. And I bought 2005 Barolo Mas solino and it was light as I expected.

spiegelau (6%) glasses than riedel (25%). and he also claimed that "Bujanda , Rioja, grand reserva" was not Martinez Bujanda, even though the cork , wh en I pulled it up, said "Martinez Bujanda".

vy oak, just a light glossy sense. Redder fruit, balanced acids, easy. B

ght, soda pop-like, acidic, boring.

"soda pop-like" ? I don't think I've ever had a Barberesco or Barolo that was soda pop-like. For the most part I find them to be powerful wines of f inesse and elegance but by no means soda pop-like. For the most part I fin d the wines of Piedmont need food to bring out the best in them especially foods with richness or fat. Nebbiolo is a grape that to me is much like Pi not Noir. It can be quite powerful yet transparant showing quite a bit of t erroir.

Reply to
Bi!!

DaleW wrote in news: snipped-for-privacy@googlegroups.com:

After my previous message, I did some research and found that same information, but I remember drinking a few crus from 2004, 2005 and found them with a sort of creamy character that I associated with oak. Oh, well.

s.

Reply to
santiago

For food I like to make truffle risotto for barolo. For my wife's birthday and it as appetizer and served barolo with it. Lassagna for main dish with brunello.

Yes, I see Barolo as the Bourgogne of Italy. And they are quite good if you pay $50+. I wouldnt call them powerful (except maybe cannubi

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but earthy, complex, long . I once hosted a wine tasting that compared amarone, barolo, chianti, and brunello. My favourite was brunello, and then barolo (Barolo La Morra Batas iolo). Most people preferred the amarone/brunello, so I guess barolo is an acquired taste.

But most Barolo in Denmark is supermarket $15-20 , and barberesco $10-15, t hat sometimes people I visit are proud they bought because I am a wine geek so they wanted to get something special haha. Those are quite sodapop like . (maybe they are from hungary and rebottled in piedmont).

But even when I bought the 50$ barbaresco I was very disappointed as I coul d have gotten a good barolo for that (Id pay 10$ for a wine like that - it had a bit of that sodapop feel from 10$ wines - in USA a danish 10$ wine is probably a 4-5$ wine). I've had some in Italy as well, around $20-30 - I d ont remember the names - and they were quite disappointing, too. I can hone stly say I havent had a single good barberesco. I've also had sodapopy amar ones, even a riserva that was considered "cult status", and I'd have guesse d it was a 10$ rosso di valpoliciella, because thats how it tasted. We did debate if it could be counterfeit. That stuff happens a lot in italy.

btw my definition of "sodapopy" does not mean "sweet", but "acidic and tink ly" on the tongue.

Reply to
Michael Nielsen

That's nice to hear, Dale. I've got a few of those in the cellar.

I'm interested by these notes. Where do you place Parusso in the modernist/traditionalist spectrum? I've seen a few offers for the wines and haven't bit. Also, is Paitin generally considered modernist? I didn't have that sense.

Mark Lipton

Reply to
Mark Lipton

I think Parusso is middle of the spectrum, with the single vineyard stuff maybe being too oaky for me, but the base bottling (this one) not showing much wood. For under $25 I'm ok with that.

So I thought Paitin was pretty traditional (and the former cellarmaster at B. Giacosa is there I think!). So was a bit surprised at this wine's showiness, though it wasn't really oaky.

Reply to
DaleW

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