Comments on: Umami blogging (and Nebbiolo gone wild)

By: Alfonso

Alfonso — Sat, 31 Oct 2009 18:41:34 +0000

You are not #9 – you are the king of the Umami bloggers, from here henceforth!

By: Do Bianchi

Do Bianchi — Sat, 31 Oct 2009 17:51:10 +0000

wow, thanks everyone for the comments and for reading!

@Abalush l’abbinamento salsiccia cruda-Roero Nebbiolo mi sembra una trovata veramente divina! Sono contento che hai ritrovato il tuo Roero qui da Do Bianchi! :-)

@Jake I can’t say that I’m such a fan of Damilano but I wanted to include a modern-leaning Barolo in the flight as well. I do think that as far as modern Barolo goes, Damilano does taste like Langa. The now own the lion’s share of the quintessential vineyard of Barolo, Cannubi, once owned by Jedi knight Obi-Wan Cannubi. ;-)

@Adrian the waiter’s key is always my go-to wine key. Great minds, right? ;-)

@Michelle I’m so glad that you can finally join us. The Italian Wine and Civ class is my personal fav.

@June it was so great to have you with us the other night. Thanks again… It’s always so much fun to taste with you.

@Vinogirl the Barolo Brunate was super bretty but super good, too. Maybe not for everyone but I loved it. It was a pity to taste it without food. Wines like that really need food to show how great they are. Thanks for the kind words!

@Tom I included the Voerzio because I wanted to show an iconic modern producer as well. His entry-level wines are more true to the appellation, I think, than his top wines. A lot of folks love those wines and that’s fine by me! I also tasted his current release Dolcetto yesterday. It was good but it lacked the earthiness that I look for in Dolcetto.

@Anne the 2005 Produttori is a great wine for cellaring. It will only get better with time. And if you want to drink it now, just give it a little aeration time before serving (I would recommend opening it around lunchtime the day that you plan to serve it; by dinnertime, the aeration will “open” it up and bring the fruit out.)

Thanks for reading, ya’ll! :-)

By: Anne

Anne — Fri, 30 Oct 2009 22:28:49 +0000

You stated that the Produtorri was going through a tannic phase, if cellared properly will it mellow out?

By: tom hyland

tom hyland — Fri, 30 Oct 2009 20:43:23 +0000

Do:

I notice a Roberto Voerzio wine in the photo. Wow- I’m surprised you included that – the times, they are a changin.

But I notice you didn’t inlcude it as a highlight of the evening!

By: Vinogirl

Vinogirl — Fri, 30 Oct 2009 14:55:29 +0000

The professor of my Fundamentals of Enology class was obsessed with umami (to the point I thought he was going to suggest adding MSG to wine!) I think he actually just liked saying the word.
Just how bad was the Brett in the Barbaresco?
I love Pulltaps, my favourite corkscrew.
Great post.

By: June

June — Fri, 30 Oct 2009 08:17:34 +0000

Stellar line-up, Obe-won-Cannubi. I felt a little sorry for the ole Robert Voerzio next to stunners like the Brovia and Giacosa, but a wonderful flight, nonetheless.

Thanks for having me!

P.S. Folks, seriously ’bout the Giacosa. I’ll race you to the store.

By: Michelle

Michelle — Thu, 29 Oct 2009 20:40:24 +0000

I can’t wait for the Nov. 10th class! All your postings about the classes thus far have been a delight to read and I am so disappointed that I can only attend one. I hope you conduct more of these classes in the near future.

By: Jake Skakun

Jake Skakun — Thu, 29 Oct 2009 17:45:31 +0000

Nice looking flight! I’ve always been a fan of Produttori and I got a chance to stop in and visit with Aldo Vacca last year (who took me on a great tour). You’re right about value as well.

Is that first bottle from Damilano? If so how’d that fare?

Cheers,
Jake
CherriesAndClay.com

By: adrian

adrian — Thu, 29 Oct 2009 17:09:57 +0000

J, that’s my wine key! Same color n’everything!

By: abalush

abalush — Thu, 29 Oct 2009 15:49:39 +0000

che strano…Matteo Correggia e il suo vino capitano nella mia vita per la terza volta in due settimane.
La prima grazie ad Arturo Rota di Veronelli Editore. Mi ha raccontato in breve la breve vita di questo produttore piemontese. A Correggia è dedicato il penultimo libro della collana “I semi” di Veronelli Editori.
La seconda è stata martedi scorso, al Boccondivino di Bra (proprio dietro la sede storica di Slow Food). La mia ospite ha scelto la stessa bottiglia della tua foto per accompagnare un antipasto di salsiccia cruda di Bra (una bontà infinita), carne battuta e du fette di lardo.
La terza qui, da te.
:)