I recently had the good fortune to try the new line of wines soon to be
available in New York from
Barollo (not Barolo) wines from the Veneto region of
Italy.
The first white wine up was the
2013 Barollo Sauvignon Blanc made from
100% of the same. Stainless steel fermentation. The first thing I noticed about
the aromas was the absence of cat pee, which frequently appears in
varied quantities in many Sauvignon Blanc's. There are nice grassy base aromas layered below
herbaceous nuances of citrus, while the palate displays a verdant
earthy slate minerality along with more citrus fruits like grapefruit
and lime. A very fine acidity with balance and juicy finish.
Paired
perfectly with a first course of shrimp with yellow squash, baby kale,
tomato confit with a champagne vinaigrette dressing.
Barollo Pinot Bianco 2012
Similar to a Chardonnay but slightly dryer, aromas of buttery apple pie
and tropical fruit partnering well with a palate of ripe apples and
hints of banana. Very food friendly with lively acidity which pairs well
with a second course of
pumpkin risotto.
Barollo Manzoni Bianco 2012
Manzoni Bianco, an indigenous grape from the province of Treviso, which
was originally a cross-breeding of Riesling Renano and Pinot Bianco in
the 1930's. Usually used as a blending grape, Barollo is one of a
handful of wineries presently producing Manzoni as a single varietal.
Pale golden colors in the glass, on the nose a floral bouquet with
nuances of apricot, apple and marzipan. On the palate notes of pears and
powdery flower petals. Delicate but with texture and structure showing
minerality that also works very well with the pumpkin risotto.
Barollo Frater Rosso 2013
Stainless steel fermentation and 3 months in bottle. Deep purple in the
glass, animal and underbrush on the nose, exotic spices, super ripe
cherries, violets and an overall floral bouquet. Flavors are intense but
not overpowering with gamey notes, red bing cherries, and a lingering
finish of violet candy and nutmeg. Beautifully balanced and complex...
but, easy drinking, and as someone at my table pointed out, "... bridges the
gap between new and old world reds".
The Frater (above) and Frank (below) both paired well with 3rd course of Grilled Hanger Steak with Caramelized Onions & Oxtail Marmalade.
Barollo Frank 2010 Cabernet Franc
Late harvested for ripeness, the stems are removed early to eliminate any green
taste. Aged 12 months in French barriques before bottle aging for 6 months, resulting in an elegant, well
structured, mouth watering Cab Franc with smooth, even aromas. Ruby red colors with warmer colors around rim, on the nose ripe
cherries, tobacco and cocoa. On the palate a soft, elegant balance of acidity and tannins, with earthy flavors of coffee and red berries and a wonderful long finish.
From Castelnuovo Berardenga in the Chianti Classico appellation of beautiful Tuscany, an area in which I stayed on for a few days, comes this supple red wine.
Tasted this French Bourgogne, Antonin Rodet Pinot Noir 2011 at Domaine Wine bar on Vernon Boulevard in Long Island City.
Estate grown blend of 90% Sangiovese and 10% Colorino & Canaiolo hand picked, stainless steel fermentation, aged in French oak barriques for 18 months followed by three months in bottle. Nice acidity and tannins, ruby colors in glass, with exotic aromas of cherry and spice, wood and dark fruits. Full body with tobacco notes and black cherry flavors, and a good long finish, this will work well with Turkey Dinner along with the following Rocca.
From Collazzi Estates, a few miles south of Florence, where Michelangelo constructed a villa on the estate, comes this Super Tuscan blend of 55% Merlot, 30% Syrah and 15% Sangiovese. Part of the estate lies within a natural amphitheater with a warm south-western exposure making for excellent ripening of the grapes. Each varietal is harvested and processed separately before fermentation in stainless steel vats, then aged partly in barrels and partly in stainless steel for 10 months before bottle aging for another 2.
