2006 Cá de Noci Sottobosco

Garagiste

• By Jon Rimmerman
  4/22/2009, (See more on Garagiste...)

  (SOTTOBOSCO Ca de Noci) UPDATE: Video Over the years, I've received requests from all corners of our email list for film or clips of my whereabouts while on the road. Well, today you get your wish (albeit, only a 30-45 second clip but it's a start). I will post additional images and film on the Forum board (as I record them) so stay tuned. To see today's clip of the "counter culture", click here More to come... - Jon Rimmerman ********************** Indigenous Dear Friends, If you are unsatisfied with the norm, I urge you to broaden your horizons by experiencing both of the wines below. Certainly off the beaten path, I'm not advocating multiple case purchases, but a bottle or two of each will go a long way toward the lifelong quest of understanding what wine is truly all about. Both of the examples below are from strict biodynamic/organic producers that add nothing to the wine except the terroir of the vintage (both are from the great 2006 growing season). This is an opportunity to recalibrate your wine palate to a different perspective and to further your perspective as a whole. Both are highly educational examples that you cannot find very easily and both will make for interesting conversation starters: 2006 Ca de Noci "Sottobosco" frizzante (Reggio Emilia) Lambrusco? Not quite. This is the real thing - refermented in bottle (be careful when you open this) and under pressure - it is like drinking the sound of fingernails scratching a chalkboard, like cold cement being poured down your throat made from the very intense, dark red/black indigenous varietals of Emilia Romagna (Malbo Gentile, Lambrusco Grasparossa, Maestri). Oh yeah, it's also sparkling and supremely dry. It is said that sparkling Shiraz had its inspiration with Lambrusco but, if that's the case, this is inspired by Saumur-Champigny. Think refermented 2005 Clos Rougeard Cabernet Franc with a thick and ice-cold presence, low alcohol and an Icelandic structure that is immersed in a massive frame. No idea what I'm talking about? Neither does anyone else so don't worry, just pour some of this and you will understand. Serve with dried meats and cheese - even with strong-flavored pasta dishes. HIGHLY RECOMMENDED and one of a kind (it is interesting to note that the authorities will not recognize this as Lambrusco, even though it is more real than almost any other example of the genre). If re-corked with a Champagne stopper, the frizzante element will keep for several days (in a very cold cellar) and the wine will open like a broad-based red. Eccentricity at its best. 2006 Cascina Tavijn "Ruche" di Castagnole Monferrato (Asti) This is a special red wine (from a great vintage) produced by one of the new stars of Piedmont - Nadia Verrua. From 100% old-vine Ruche (a nearly forgotten indigenous grape to Piedmont), there is so much going on in this wine, it's difficult to describe. It combines the best of other Piedmontese varietals (Nebbiolo, Barbera, Dolcetto) and wraps them up into a single expression of vintage and site-place that is unlike anything else. The signature of Ruche is its rose petal essence and deep, dark grapey structure (it is a very full bodied wine) that has a distinct front, middle and end. A delightful ball of red fruit and cured meat rolls around on the palate and I find the signature rose quality strongest on the back end (although I find this to be an absolute delight from start to finish). It changes over 6-24 hours and is enjoyable at every stage. From a very young pioneer in Italy, you will read much more about Nadia Verrua in the future and her quest to change the perception of Piedmont from one of Barolo and Barbaresco to that of Ruche and Grignolino. If you taste this wine, you will have to agree she is on to something very bright indeed. HIGHLY RECOMMENDED - also to be consumed with dried meats and cheese. Thank you, Jon Rimmerman Garagiste Seattle, WA Italy6731 Italy7632