Pizzaioli 11/03/09 tasting: Piedmont
Pizzaioli 11/03/09 tasting: Piedmont
Michele Chiarlo 2007 Gavi: $ 14.00
When you think of Italian whites you think of food. This is not some cocktail wine. Chiarlo’s Gavi, made from 100% Cortese, is light and fresh, but it still maintains a wonderful mouthfeel. Citrus blossoms and fruit make for a very fragrant nose that will pair with hors d’oeuvres, a light fish dish, or possibly chicken.
Enzo Boglietti 2007 Dolcetto D’Alba: $ 18.00
Most of Enzo’s vineyard holdings are on the ‘Golden Slope,’ and it is their quality that has allowed him to progress so quickly. A high percentage of old(and very healthy) vines, allows him to produce rich normal and incredible cru Dolcetto, Barbera, and Barolo. Enzo sources the fruit for Dolcetto Tiglineri from old vine parcels in Dogliani and Monforte (for power) and La Morra (for perfume). This wine ranks among the finest Dolcettos made for its purity and length. It presents a very deep ruby red colour, dense, almost black. Persistent flowery and elegant in the nose with pleasant scents of cherries and currants. The richness and the well-balanced tannins of this wine fill the mouth. This is a young wine very good for aging.
Michele Chiarlo 2006 Barbera D’ Asti Le Orme: $ 11.00
WA 89pts. (Best Value) WS 88pts. (Best Value) - According to the Wine Advocate: Chiarlo’s 2006 Barbera d’Asti Superiore Le Orme is a delicious, fragrant Barbera. Made in a medium-bodied style, it offers notable harmony in its ripe red fruit, minerals and spices. Silky, refined tannins round out this terrific effort, which is a steal for the money. Michele Chiarlo is one of the better-known names in Piedmont, and particular in the province of Asti, where he is based.
Enzo Boglietti 2007 Barbera D’Alba: $ 20.00
Barolo producer Enzo Boglietti has spectacular vineyards in the hills of La Morra outside Alba. Known for his Barolo crus, especially “Brunate,” he also makes some terrific Barbera. Rich in color and fruit, the 2007 is one smooth customer with a velvety mouth-feel and the taste of ripe, dark berries in the mouth. With its higher acidity, Barbera is a nice partner to fatty salame, pasta with ragu and, of course, pork chops and ribs thrown on the barbecue.(I.Virbila)
Ca’Bianca 2003 Barolo: $ 43.00
The estate’s 2003 Barolo is even richer and weightier than the 2004 but it ultimately shows very similar characteristics. Here, too, the wine reveals attractive density along with notes of licorice, tobacco and sweet spices that have developed in bottle but ultimately the wine’s balance is defined by in its monolithic personality and big tannins.–Antonio Galloni of Robert Parker’s Wine Advocate
Vietti 2008 Moscato d’Asti Piemonte Cascinetta: $ 15.00
Pale sunshine yellow color and slight frizzante, this Moscato d’Asti has intense aromas of peaches, rose petals and ginger. On the palate it is delicately sweet and sparkling with modest acidity, good balance, good complexity and a finish of fresh apricots. The perfect accompaniment to Pan-Asian cuisine and lobster as well as fruit based and creamy desserts.
