Pdxwinegeek
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2016 Produttori del Barbaresco Barbaresco
2/21/2024 - Pdxwinegeek wrote: 93 Points
I can't say much that others below haven't said, but if like me, you like your wines just slightly on the young side so the acids are still present to complement fatty foods, the 2016 Produttori is ready for its close-up.
I've been drinking my bottles over the last year and only have a couple left. Of course I wish I bought more!
This is just perfectly balanced, with acids, integrated tannins and such a depth and intensity of flavor for a lighter-bodied wine, it exemplifies what makes barbaresco barbaresco.
Great with food. Roast chicken, roast pork, fatty pastas like carbonara or cacio e pepe, this complements them all superbly.
My single vineyard Produttoris await in the cellar. Maybe 2026?
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2016 Luigi Giordano Barbaresco Asili
2/21/2024 - Pdxwinegeek wrote: 92 Points
To me, this is in a perfect place to present a mid-level barbaresco at its best. It is fairly light, but perfectly balanced, with subdued but quenching acids, subtle but still mildly lip-buzzing tannins, and the dark floral flavors that I find so complementary to food. It is a perfect pairing with a roast chicken or pork, or a fatty dish like pasta carbonara or cacio e pepe, but light enough to work with a veggie frittata. Maybe a little simple, but a good barbaresco from a great year at a decent price. Wish I'd bought more than 3 bottles.
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2019 AR.PE.PE. Rosso di Valtellina
2/7/2023 - Pdxwinegeek wrote: 90 Points
the 2019 delivers the classic Valtellina profile: translucent in the glass, the flavor of rose-tinged cola & bitter cherry fruits, with a bracing rasp of acidity and tannins that sneak up on you. For me, it is perfectly balanced.
The 2019 may be a little thinner and less fruitful than prior vintages, but you don't buy this wine for a mouthful of berries. its a perfect companion to almost any meal or food pairing where the acid is appreciated to cut the richness of the meal.
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