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 | Just got back from tasting the just-released vintages of a number of Piemontese red wines at Nebbiolo prima, the annual press presentation. to begin, the 2008 Roero, which was, for me, problematic -- the terrain is perfecte for wines of finesse, but too many people are still trying to bulk them up.
The 2008 Barbaresco is another story: Many wines with rich lively fruit and nice acidities, especially from the Communes of barbaresco and treiso. Neive was a little weaker, for me.
The 2007 Barolo? A mixed Bag: It was a hot vintage and some areas suffered the heat more than others. The town of barolo, which is hotter, produced many softer more mature wines. La Morra, which overlooks Barolo, yielded more interesting wines with more vibrant fruit. Monforte, which gives power in cooler years, instead yielded many very ripe, very concentrated wines -- Wines that were in some cases riper than I like, but if you like the style you will like them. Serralunga, traditionally home to the most powerful Barolo, did yield wines with considerable power but in many cases with less fruit than a cooler vintage yields. Novello, whise wines tend to be graceful, was true to form, as was Verduno, whose wines have a spicier cast.
Friday, after finishing with some 2005 Barolo Riserva, which was much more impressive than I expected it to be (2005 was a cooler, wetter vintage of the sort not especially indicated for a Riserva) I went to Diano D'Alba to taste Dolcetto -- mostly the 2010 Vintage, and there were many I liked -- perfect quaffing wines for the summer months, and the few 2009s winemaker were pouring were also quite nice.
All in all a beautiful week that has given me a lot to think about. Notes abd wine suggestions will be upcoming. | |
Almost Wordless Wednesday: Not Quite a Caprese
Insalata Caprese is mozzarella, freshly sliced (ideally) sun-ripened tomatoes and basil, and is tremendously refreshing on a nice spring day. But if you don't have mozzarella all is not lost -- other mild soft cheeses will also work, and this cheese-and-tomato antipasto, made with tomatoes...
| Rushed? Think Eggs!
Uova al Pomodoro, eggs on a bed of tomatoes, are one of the simplest, quickest Italian main courses going. Tasty, too, especially when the tomatoes are vine-ripened. Add some crusty... Read more
| Went to Piemonte.... To Taste Nebbiolo!
Sunday afternoon I'll be driving up to Alba, in Piemonte, for Nebbiolo Prima, the vintage presentation of the Langa region's great Nebbiolo-based wines, Roero and Barbaresco (the 2008) and Barolo... Read more
| Ingredients, Techniques, Tips, and Menus
Cooking is about ingredients, on the one hand, and technique on the other: Selecting the proper top quality ingredients is vital, as are knowing the techniques necessary to transform them into a tasty dish. Here you'll find all sorts of advice, tips, cookbook suggestions, menus and more.
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