Alberto

Don't get into politics gents, please. However, I've never understand Cernilli's polemics. Gambero Rosso guide contributed to the price rise, no doubt about that. I still have to understand Daniele Cernilli's thoughts about cellar technology, Gravner, barrique, Gaia, super-tuscans, Friuli, prices, Southern Italy wines, everything, etc... Alberto

Hello all. For Valtellina Superiore DOCG I can recommend two sub-appellations: Inferno (meaning "Hell" in English, comes from a particularly sloped sub-zone) and the incredibly overlooked Sfursat (Sforzato), a sort of Amarone made with nebbiolo grape. Prices are sometimes down to half those of Baroli and Amaroni. Their natural pairing are, IMHO, the various cheeses made in the valley. Pietro Nera is a main producer, too. Cheers, Alberto

The italianisation of Mr. Camp(o) BTW, Campari group has recently bought Barbero 1891 (owner of Aperol brands) for EUR 150M. They're now hitting with TV advertising on Aperol Spritz. Cheers, Alberto

Hello all. There's a special offer of 1998 Jaboulet Gigondas at a nearby store, it goes for $12. Should I buy some? Thanks, Alberto

Hi all. I'm glad that someone else here appreciates good Irish Whisky... Cooley Distillery makes a double distilled peated malt which sells under the name Connemara but it's also branded as Magilligan 8 y.o. by scottish blender and merchant Ian MacLeod. There's a Magilligan 5 y.o. too but it's Cooley's un-peated make. Locke's malt is actually a vatting of un-peated Cooley malt with some peated distillate. Cheers, Alberto

In Veneto DOC Bagnoli and DOC Vicenza include it as a cabernet variety, actually (85% of Bagnoli Cabernet must be made of CS and/or CF and/or carmenere, 100% for Vicenza), and for what I'm aware of they're the only one in Italy. I don't think IGT Veneto allows carmenere as a "labelling" grape, however. Ca' del Bosco in Franciacorta makes a VdT called Carmenéro (their Pinot Noir is called Pinéro). Alberto

:biggrin: Absolutely, futronic. And it got better in the glass, too. BTW, never tasted the pricey Jermann Vintage Tunina (white blend of sauvignon, chardonnay, ribolla gialla, malvasia istriana and picolit) but I've read of a vertical tasting held in 2002 in which the 1981 still had life. Maybe the picolit has to do with it. Alberto

Pale golden with a pinkish shade. Very fresh nose of cut grass and lemon/bergamot seeds with some nuts and even a distinct note of tobacco leaf in the background. Full-bodied, rich but balanced palate with medium acidity and a still bright fruit (apples and citrus) shining through the finish, in which kiwi and orange peel add a wonderful complexity. It's my first taste of a PG that old, so I didn't know if the fruit was intact, and it is, for sure. The finish is incredible. Now Jermann PG boasts the Venezia Giulia IGT, don't know what changed in the wine-making though. Alberto

Ha ha...garrigue associated with blaufrankisch, funny! Maybe barnyard is more german-like... Carema, have you ever tried franconia from Friuli? Alberto

Slightly OT maybe... Does anybody else out there think that "regular" Kilkenny and Harp are far better than their "strong" relatives? (Not the case for Guinness with their two "export" ABVs though...) In particular I find Kilkenny Strong pretty unpleasant. Alberto

Hello all! Yes, Moretti La Rossa is a benchmark for the style in Italy, common on draught too. I would not define the Moretti a pilsner though... Cheers, Alberto

Ha ha ha funny... Styria is another austrian region on the east of the country, the Austrians and the Alto Adige german people call A.A. "Südtirol". I've had 2001 Lagrein from Lageder recently and I've found good structure and flavors but a quite disturbing alcohol presence. Other reds I've tasted from Lageder were tasty as well. Cheers, Alberto

Yes, that was the shape of the bottle I had. Similar to those of Ruinart or Lauent Perrier rose Champagne. An extremely deep pupitre too. Alberto

Glad you liked Torcolato, futronic! In Italy it's a real benchmark for sweet whites, but that's true for all Maculan's wines, their bordelais blend Fratta wins Tre Bicchieri every year. I'm eager to taste their dry 2002 Vespaiolo (a gorgeous golden color indeed! Just like Torcolato); shame that Acininobili (botrytised) isn't cheap. Cheers, Alberto

Well Scott...the wine surely had some residual sugar, maybe around 2%, but its acidity was so high that it actually seemed drier. Or better, it wasn't a sweet wine but neither was dry. I've read that a degree of botrytis is an almost unavoidable happening in Loire Chenin Blanc; in this case I've found some honey and toast and a mixed dried fruit note (in both nose and palate) which can well be botrytis. Again, the overall impression wasn't sweet. It has been my first taste of this wine so I can't say nothing in comparison with other vintages. Cheers, Alberto

Hello all. I opened it on December 31, tasted to detect problems, than recorked and further decanted for half an hour after 24 hours. CO2 and sweet NO, botrytised YES it seemed, also a pungent acidity (no malolactic?) which settled back with decanting. Very fat mouthfeel however. No ABV stated on the main label, maybe in a rear lable that in my bottle had not, though. Probably the most original wine I've ever tasted. Cheers, Alberto

Hello all (and happy new year 2004!) But is it a Nebbiolo or a Langhe rosso (blend)? I wanted to taste their Nebbiolo 2002 by the glass recently, but the bartender opened a fresh bottle of G. Mascarello Langhe Nebbiolo 1999 instead, I think it was not a bad replacement... Great suggestion! I'm eager to taste the PdB Nebbiolo anyways. Cheers, Alberto

I saw a half-forgotten bottle of 1986 vintage for $35 (EUR 29,80) and I could not resist, I grabbed it (I was in the shop to buy a bottle of single malt scotch, actually...). My new year's wine. Anyone have a clue about 1986? Over the hill? Decant or not? Thanks, Alberto

Hello all and merry Christmas! I think that world whisk(e)y industry has more impact on that issue than winemakers. Not mentioning other aged spirits. Don't know if there's a real cooperage crisis, however. Buon Natale, Alberto

But were them (the posts) intended to be replyed? I don't think so. Very interesting indeed. What a pity. Alberto

Umh...I'm wondering where "Fun With Piedmont Producers" stories by Nebbiolo Fanatico ended up. There have been two posts with the latter TO BE CONTINUED. I think that one misses. Am I wrong? Cheers, Alberto

Six months in (new?) barriques. This "cru" label recently moved up to 12 months in wood and thus given the Superiore attribute. 13% ABV Medium ruby, young, brilliant. Lightly foxy, tarry but overall sweet nose with subdued berry fruits. Not a colossal wine. Agility, brightness and good feeling come to mind instead. Supple fruit and well controlled acidity interplay, building a seamless rounded palate. Oak is vanilla-ed and integrated but at the end wood tannins show themselves a little, along with toast and walnuts in the long smooth finish. Paired with chopped chicken breast poached in a spicy curry and cream sauce. Alberto

This red blend has changed its composition at one point, it used to be nero d'Avola based with some other local grapes but starting from this vintage (or maybe the following, I don't know exactly, so nothing sure) it turned to 90% nerello mascalese - 10% merlot, vinified separately and then assembled. Half way up in the price scale of D. di S. portfolio. Dense purple. Blueberry jam, barbecue, and balsamic oak wood on the (well integrated) nose. Massive in the mouth with thick fruit and "black" notes of coffee and liquorice. Controlled tannins in the finish show the maturity of this wine, but the middle palate structure suggests still a long life IMHO. Beautifully made, vigorous and ripe but too generic to be truly interesting. Anyways, in France they'd say gourmand, and I'd say goloso. Paired with pasta e fagioli (egg pasta cooked in beans soup, seasoned with a stunningly delicate extra-virgin from Liguria) and a horse steak tartare. Edit: D. di S. wines are imported in the US by A.V. Imports Cheers, Alberto

It isn't moscato - though Maculan do a nice job with their Dindarello moscato-based dessert wine - but you should make the effort to find a bottle of Maculan's Acininobili. This is a special version of their high-end Torcolato, released only in botrytis-affected vintages. If you like d'Yquem, this should be right up your alley. In fact, it is often called the d'Yquem of Italy. I'll leave you to decide for yourself whether or not it's just hype. Acininobili info $66 per half bottle at retail (four times than Torcolato)...

Oh my! You have have grown me curious about that wine, so I visited their website (which I knew already but never read it in deep) and discovered that in my note I used the same descriptors they used for their reds! It's the first time. Serendipity? Alberto