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For Maestro - 7/4/2008 6:11:53 PM

Doryman

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Just enjoyed a beautiful Barolo with my Father and was wondering if you could translate the back label for us?

Bersano Badarina Barolo 2001 DOCG

"Vino importante e complesso, di grande forza e intensita, acquisita equilibrio ed armonia grazie al sapiente affinamento in botti di rovere di Slavonia e barriques. Di bouquet ampio ed evoluto e sapore caldo e suadente, con caratteristici sentori di liquirizia, si accompagna alla cacciagione, agli arrosti importanti ed ai formaggi stagionati."

Very new to Barolos but I had been saving this for a while and am glad I did. We started with Castello Banfi Summus and then moved to this Barolo. What a difference! The Barolo possessed so much more character. Really enjoyed it.

Many Thanks!

Tom

Post #: 1

RE: For Maestro - 7/5/2008 4:29:27 AM

Colonel Lawrence

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This is the Babel Fish attempt:
"Important and complex wine, of great force and intensity, acquired equilibrium and harmony thanks to the sage sharpening in barrels of rovere of Slavonia and barriques. Of bouquet wide and evolven and sapore warmth and suadente, with characteristic sentori of liquirizia, one accompanies the game, to roast the important ones and cheeses stagionati." As you can see it struggled on a few words.
Over to you Maestro.

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RE: For Maestro - 7/5/2008 2:05:55 PM

Maestro

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quote:

ORIGINAL: Doryman

"Vino importante e complesso, di grande forza e intensita, acquisita equilibrio ed armonia grazie al sapiente affinamento in botti di rovere di Slavonia e barriques. Di bouquet ampio ed evoluto e sapore caldo e suadente, con caratteristici sentori di liquirizia, si accompagna alla cacciagione, agli arrosti importanti ed ai formaggi stagionati."

A free translation to get closer to proper idiomatic English can be rendered as:

"A noble and complex wine, powerful and intense yet balanced and harmonious, skillfully aged in Slavonian oak barrels and 'barriques' (small french oak barrels of Bordeaux size). Displaying a generous and evolved (mature) nose, it is warm and convincing on the palate, showing distinct characteristics of licorice. Ideal pairing for game, roasted meat and cheeses of the season."

My translation is not word-by-word, but rather looking for the meaning behind the expression. Expressions between parenthesis are there to clarify the meaning of the preceding word or expression.

< Message edited by Maestro -- 7/5/2008 3:25:11 PM >

(in reply to Doryman)

Post #: 3

RE: For Maestro - 7/5/2008 2:23:30 PM

Maestro

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quote:

ORIGINAL: Doryman

Just enjoyed a beautiful Barolo with my Father (...)
Bersano Badarina Barolo 2001 DOCG
(...)
Very new to Barolos but I had been saving this for a while and am glad I did. We started with Castello Banfi Summus and then moved to this Barolo. What a difference! The Barolo possessed so much more character. Really enjoyed it.

Many Thanks!

Tom

Tom,

Congratulations to you and your father on your ability to enjoy Nebbiolo from Barolo. Barolo is one of the most misunderstood wines of the world. I like the introduction given in Wikipedia about the wine, particularly these bits:

<<Barolo is an Italian wine, one of many to claim the title "Wine of kings, and king of wines". (...) For connoisseurs it is Italy's most collected wine; for beginners it is a difficult one to understand. >>

I didn't write those words but they are right on the money.

Barolo (and its sibling Barbaresco) needs cellar age. Good Barolo wines require 12-15 years to enter their prime time -- Riserva ones may require 12 years just to enter the beginning of their drinking window.

Unfortunately, the overwhelming majority of Barolo and Barbaresco bottles consumed all over the world succumb to infanticide and are drunk in the middle of the wine's notorious dumb (shutdown) phase. There is a string of nice vintages (1996-good;1997-superb:1998-very good;1999-good;2000-very good;2001-supperb) available to buy, but all of these vintages are shut down right now, with the notable exception of a great many wines from 2001 (like the one you had), which appear not to be shutting down at all.

The 2003 wines (not a great vintage, but not that bad either) are also not in a shutdown phase and may be consumed in their youth right now. But Barolo and Barbaresco really reward those with patience. If you can get your hands on a 1990 or a 1982 Barolo/Barbaresco from a good producer, swim through shark-infested waters to get it. It is worth it!

Those without patience to cellar Nebbiolo may enjoy other wines made from the same variety but designed to be consumed after just 2-4 years in bottle, such as the ones from the Gattinara DOCG or the Valtellina Superiore DOCG.

Go for it Tom, Barolo is the wine of Kings!

< Message edited by Maestro -- 7/5/2008 4:01:06 PM >

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RE: For Maestro - 7/5/2008 3:28:03 PM

Maestro

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quote:

ORIGINAL: Colonel Lawrence

This is the Babel Fish attempt:
"(...) one accompanies the game, to roast the important ones (...)"

These automated translations do come up with a few pearls.

(in reply to Colonel Lawrence)

Post #: 5

RE: For Maestro - 7/5/2008 4:29:14 PM

Doryman

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Thanks Maestro for the translation and the info - much appreciated.

Thanks to the Colonel as well.

Cheers!

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Post #: 6

RE: For Maestro - 7/5/2008 11:24:05 PM

Colonel Lawrence

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Good timing as I'm hoping to make my first foray into laying down Barolo.
Would these be a good start?
1999 Barolo Sori Ginestra, Conterno Fantino
1999 Barolo Ciabot Mentin Ginestra, Clerico
1999 Barolo Le Vigne, Sandrone
Currently trying to squeeze the best price, free delivery, whatever ......
I'm looking for wine that will improve for at least 5 years.
L.

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First they came for ....................

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Post #: 7

RE: For Maestro - 7/6/2008 1:53:40 AM

Colonel Lawrence

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Question for Maestro - I can see you.

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RE: For Maestro - 7/6/2008 3:08:31 AM

Paul S

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Goodness - I just had a Piedmont dinner where we popped a Dezzani Barolo 1999. Tasting notes to come, but suffice to say, I found it great, already delicate, with tannins softening and beautiful sceondary flavours emerging - you mean that it is supposed to be in dumbed down stage?

(in reply to Colonel Lawrence)

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RE: For Maestro - 7/6/2008 9:14:20 AM

Maestro

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quote:

ORIGINAL: Colonel Lawrence

Good timing as I'm hoping to make my first foray into laying down Barolo.
Would these be a good start?
1999 Barolo Sori Ginestra, Conterno Fantino
1999 Barolo Ciabot Mentin Ginestra, Clerico
1999 Barolo Le Vigne, Sandrone
Currently trying to squeeze the best price, free delivery, whatever ......
I'm looking for wine that will improve for at least 5 years.
L.

All 3 wines you listed are very good and will handsomely reward another 5-10 years of cellaring.

While you are at it, why not look for 2001 and 1997 Barolo and Barbaresco wines too?

(in reply to Colonel Lawrence)

Post #: 10

RE: For Maestro - 7/6/2008 9:21:02 AM

Maestro

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quote:

ORIGINAL: Paul S

Goodness - I just had a Piedmont dinner where we popped a Dezzani Barolo 1999. Tasting notes to come, but suffice to say, I found it great, already delicate, with tannins softening and beautiful sceondary flavours emerging - you mean that it is supposed to be in dumbed down stage?

The 1997 are starting to emerge beautifully now, while the 1996 and 1998 remain fiercely shut down.

The 1999 and the 2000 depend on the producer and the style. Some are open, whereas most are still shut down. But quite a few of the 1999 and 2000 wines open up a bit after extended aeration.

The 2001 are surprisingly approachable now.

The 2003 wines from good producers are approachable in their youth.

But Barolo really knocks one's socks off when it is properly aged and from a good vintage. Try a 1990 and you'll see what an explosion that is.

As for the 1999 Dezzani Barolo, I never tried, but I am glad to hear it was open for business. I will see if I can find some.

(Avoid the 2002 wines like the plague.)

(in reply to Paul S)

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RE: For Maestro - 7/6/2008 9:31:38 AM

Wrighty

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Without this turning into an 'ask Maestro' I bought a couple of 2000 wines and both seem to be 'opening up'.

I'd assumed the Paolo Scavino Barolo Bric dël Fiasc would see me through to 20 years plus, especially in Magnums and the Poderi Aldo Conterno Barolo Bussia Soprana would keep me going (was going to pop one soon as they arrive in HK this month) but other TN's seem to indicate I should start drinking!

I'd rather not!

Wrighty

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RE: For Maestro - 7/6/2008 10:08:19 AM

Paul S

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Never tried Dezzani before, but we had a whole range of Piedmontese wines from them last night. Bought them from a private collector in Malaysia who had aged them but needed space in his cellar. Some of them were really good - the Barbera d'Asti 1990, and the 1999 Babaresco / Barolo pair really stood out. Rather modern, but still clearly Piedmont very much enjoyed. Notes on CT.

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RE: For Maestro - 7/6/2008 10:08:36 AM

Maestro

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quote:

ORIGINAL: Wrighty

Without this turning into an 'ask Maestro' I bought a couple of 2000 wines and both seem to be 'opening up'.

I'd assumed the Paolo Scavino Barolo Bric dël Fiasc would see me through to 20 years plus, especially in Magnums and the Poderi Aldo Conterno Barolo Bussia Soprana would keep me going (was going to pop one soon as they arrive in HK this month) but other TN's seem to indicate I should start drinking!

I'd rather not!

Wrighty

Both your wines can (and should!) stay in the cellar for at least another 5 years. They will probably not peak before 2015 or so.

Be patient and be rewarded.

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RE: For Maestro - 7/7/2008 7:16:15 AM

Wrighty

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Thanks Maestro - will try to keep my paws off them for a while longer!

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RE: For Maestro - 7/7/2008 1:29:56 PM

fingers

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This really could turn into "Ask Maestro".

Now about Amarone. Asking for help as I'm anxious to try my first. I have the 2003 Masi Costasera at hand and I'm totally ignorant what to expect. Should I pair with something particular? Just go for it on it's own? I've heard great things about Amarone but I don't know how to treat it. Any other popular offerings I should check out?

Thanks, in advance, for your always informative and thoughtful advice.

Rob

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RE: For Maestro - 7/7/2008 1:37:16 PM

pbm

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Oh what the heck, I'll join in. What's another question among friends?

Maestro, any thoughts on the 1988 Antinori Solaia Toscana IGT? Should be more than ready I would think. Decant?

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"Never Sell Principle Short"
Dave O'Neal

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RE: For Maestro - 7/7/2008 3:19:35 PM

Maestro

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quote:

ORIGINAL: fingers

Now about Amarone. Asking for help as I'm anxious to try my first. I have the 2003 Masi Costasera at hand and I'm totally ignorant what to expect. Should I pair with something particular? Just go for it on it's own? I've heard great things about Amarone but I don't know how to treat it. Any other popular offerings I should check out?

Thanks, in advance, for your always informative and thoughtful advice.

Rob

Hi Rob,

The correct pairing of food with Amarone is the subject of a lot of discussion, even amongst people in Veneto. But it is generally accepted that Amarone -- with all its power, density, and alcohol -- require a heavy, meat-based dish, such as a stew.

To give you an idea, one typical veronese dish that nearly always is served with Amarone is the "Pastissada de caval", which is a horse meat stew. The Amarone is also supposed to be used to cook the stew. If you are feeling corageous, here's a recipe in English.

Of course you don't need horsemeat to enjoy an Amarone, but the pairing tends to be more successful with heavy stews like that, since the wine is likely to overpower most foods. However, there's a second school of thinking, which believes quite the opposite. There are people in Veneto who say that, since Amarone is likely to overpower the food, go for simple and plain dishes or some mild cheeses, and let the Amarone rule.

In fact, both views work quite alright in my experience. Amarone can also be consumed by itself, without food, as a meditation wine (with a book, in front of the fireplace, y'know).

Now, to the wine itself: Amarone is big, bitter, heavy, a bit port-like in the texture and, when young (and young for Amarone means less than 10 years in bottle), it can be a bit overwhelming, to the degree that one may not manage more than two or three glasses.

I don't usually drink Amarone in the summer. To me it is a winter wine. The alcohol is high, and the wine is dense and concentrated. If you are having it in the summer, choose a cool night.

As for the 2003 Masi Costasera, I tasted it a while ago, and if memory serves me well it was an interesting entry-level Amarone that was not really extracted for the long haul, which means you can probably consume it right now and in the next 5-7 years (I wrote no TN, sorry, it was part of a tasting of many Masi Amarone and Campofiorin wines).

Go for it and see if the style suits your taste. Amarone is usually a "love it or hate it" affair. If you like it, go up the scale a bit in terms of bottling and age. If you want to stick with Masi, I can recommend their "Mazzano" bottling. I recently had the 1999 and it was very good.

If money is not an issue, then Dal Forno and Quintarelli are the producers to look for. They are the equivalent of "First Growths" as far as Amarone is concerned.

Good luck.

Ah, and don't forget to decant the 2003 Costasera... I'd say 90-120 minutes in the decanter and you can get started.

< Message edited by Maestro -- 7/7/2008 3:23:05 PM >

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RE: For Maestro - 7/7/2008 3:34:02 PM

Maestro

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quote:

ORIGINAL: pbm

Maestro, any thoughts on the 1988 Antinori Solaia Toscana IGT? Should be more than ready I would think. Decant?

Hi pbm,

I never had the 1988 Solaia (I'd love to try it, though), so all I can offer is a qualified guess.

People in Tuscany talk about it as an Epic wine, and it costs almost €300 a bottle. But it should in theory be at the end of its peak window (maybe it has a drinking window into 2015, as some suggest, but Solaias usually don't improve beyond 20 years).

So my guess is that it would be a lovely wine now, with the Cabernet Sauvignon providing a fully mature, bordeaux-like background, and the Sangiovese and the Cab Franc spicing it up into a more exotic thing. I would not hold it any longer, and I would decant it briefly, primarily for sediment separation, but also for some aeration, being careful to taste it right from the start.

Good luck and let us know.

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RE: For Maestro - 7/7/2008 3:49:18 PM

fingers

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Fantastic. I'll try the lighter pairing first to get the full effect. After that, I've got a lamb stew recipe that should do nicely

Thank you again, Maestro.

BTW - Have you seen any of the Seinfeld episodes with, "The Maestro"? Couldn't help but think of you when one was on the other night!

(in reply to Maestro)

Post #: 20

RE: For Maestro - 7/7/2008 5:44:10 PM

ParkHill

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From: Denver, CO
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Maestro,

Regarding your concerns about 1996, 97 & 98 Barolos being shut down. I think it depends a bit on the producer and style. Especially from the warm years of 97 & 98, I've had a lot of fruity, alive Barolos. Also, from 96, which is supposed to be more serious and tannic, I've had some surprisingly open bottles. I agree that I've had some very drinkable 2001s, showing lots of fruit, cherry and spices, even though everyone expects them to shut down.

In my experience there seems to be two or three styles. Wouldn't you expect different aging from each style:
- Cherry, Tar & Iron
- Cherry and Plum
- Aromatic Cherry, rose, spices and violet.

I'm sure you have more experience with the long-aged Barolos than I have. I have noticed that with more and more age, the cherry-tar of a young wine, starts to turns to mushroom, blood and iron, which is a very, very rich experience.

For the Colonel.

The Sandrone's that I have tried have been different from my other barolo experiences, I guess due to a "modern" style of oak and extraction. Specifically, they have been exceeding pure and intense, and not at all shut down. As opposed to more traditional barolos which go more toward that tar, iron and blood.

I would suggest Pira, which seems to be show up with older vintages winebid. I have found some 96s, 97s and 98s that are drinking well, but have lots of rose, tar and fruit.

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RE: For Maestro - 7/7/2008 11:33:25 PM

Colonel Lawrence

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quote:

ORIGINAL: ParkHill

For the Colonel.

The Sandrone's that I have tried have been different from my other barolo experiences, I guess due to a "modern" style of oak and extraction. Specifically, they have been exceeding pure and intense, and not at all shut down. As opposed to more traditional barolos which go more toward that tar, iron and blood.

I would suggest Pira, which seems to be show up with older vintages winebid. I have found some 96s, 97s and 98s that are drinking well, but have lots of rose, tar and fruit.

Thanks, it's a real shot in the dark for me. I know the prices are good (especially the Sandrone), but I'll just have to be patient now.
I'm assuming I don't lay them down for anything like the length of my Bordeaux. 2009 sounds a good year to start them

L.

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First they came for ....................

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RE: For Maestro - 7/8/2008 12:07:55 AM

Paul S

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Oh well, since everyone is at it, and Maestro has been so kind -

I've got a bottle of Andrea Franchetti's Trinoro 1998 sitting around somewhere. Have you tired it? I fear an overextracted, super-ripe, unrecogniasbly modern style. I'm trying to find out from whoever has had experience with this wine what it tastes like and when I should start thinking about opening it.

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Post #: 23

RE: For Maestro - 7/8/2008 1:09:47 AM

Maestro

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quote:

ORIGINAL: ParkHill

Maestro,

Regarding your concerns about 1996, 97 & 98 Barolos being shut down. I think it depends a bit on the producer and style. Especially from the warm years of 97 & 98, I've had a lot of fruity, alive Barolos. Also, from 96, which is supposed to be more serious and tannic, I've had some surprisingly open bottles. I agree that I've had some very drinkable 2001s, showing lots of fruit, cherry and spices, even though everyone expects them to shut down.

In my experience there seems to be two or three styles. Wouldn't you expect different aging from each style:
- Cherry, Tar & Iron
- Cherry and Plum
- Aromatic Cherry, rose, spices and violet.

I'm sure you have more experience with the long-aged Barolos than I have. I have noticed that with more and more age, the cherry-tar of a young wine, starts to turns to mushroom, blood and iron, which is a very, very rich experience.

Parkhill,

You're right that, given some air, many of these wines deliver some tar, roses, and sweet fruit. They may be very pleasant. But I think I'd still call them "shut down" in my view, when I think abaout Barolo at its peak.

Don't take my word for it. See what happened, for example, when Eric LeVine had a 1990 Barolo from a good producer:
http://www.cellartracker.com/wine.asp?iWine=302087

The Colonel's 1999 Sandrone, for example, will not be peaking until 2014 or so. Sure, you may start drinking them next year -- you will get tar and roses and cherries. But wait until 2014 and hold on to your socks...

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RE: For Maestro - 7/8/2008 3:05:42 AM

Colonel Lawrence

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I can be patient, just thought 10 years would be long enough to start.
I've got 2007-2021 on the drinking window, so I'll aim for the middle - 2014 here we come.
By then I may even have a decent collection of Italy's finest.
L.

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RE: For Maestro - 7/8/2008 3:30:46 AM

Maestro

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quote:

ORIGINAL: Paul S

Oh well, since everyone is at it, and Maestro has been so kind -

I've got a bottle of Andrea Franchetti's Trinoro 1998 sitting around somewhere. Have you tired it? I fear an overextracted, super-ripe, unrecogniasbly modern style. I'm trying to find out from whoever has had experience with this wine what it tastes like and when I should start thinking about opening it.

Hi Paul,

I was in a Trinoro vertical tasting in 2003 or 2004 (I don't quite recall) and I loved the wines. Unfortunately I have no notes from the event, so I don't recall which vintages I preferred and how they compared with one another, but I am sure I had a taste of the 1998, and no wine was bad.

As for the style, I remember these wines to be muscular, powerful, rich, and very concentrated. I liked them, but it depends on one's taste. As for when to open it, I can't give you a qualified piece of advice, but only a qualified guess. If I had only one bottle in my cellar I'd wait another 2-4 years. I guess the chances of hitting it at its peak would be better then.

Good luck.

(in reply to Paul S)

Post #: 26

RE: For Maestro - 7/8/2008 5:46:54 AM

Colonel Lawrence

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I've read that 2002 was poor for Barolo, but years before (and after) where pretty good.
I'm searching for 2000, 2001.
L.

_____________________________

First they came for ....................

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Post #: 27

RE: For Maestro - 7/8/2008 9:13:28 AM

Paul S

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Yay! I am looking forwad to my bottle then. I was offered three at US$90, I always wanted to try Trinoro, but it is rather an unknown quantity, so I ended up with one.

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Post #: 28

RE: For Maestro - 7/8/2008 10:51:30 PM

ParkHill

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From: Denver, CO
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I appreciate Maestro's insights.

I've had some great experiences with young Barolos, although some have been too tannic and rustic.

Medium-aged Barolos (96, 97, 98) have frequently been quite good, and only occasionally flat or closed.

I've had less experience with well-aged barolos, so I'll have to defer to the master here.

(in reply to Paul S)

Post #: 29

RE: For Maestro - 7/8/2008 11:35:07 PM

Paul S

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From: Singapore
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Ok - last question from me - shamelessly taking advantage of this thread. Has anyone tried Gaja's Pieve Santa Restitutio Rennina? I've got the 2000. Wondering when to open this one as well. Any views?

(in reply to ParkHill)

Post #: 30