Posts tagged ‘batasiolo’
Vineyards at Serralunga d’Alba in the heart of the Barolo zone with the snow-covered Alps in the background (Photo ©Tom Hyland)
Eric Asimov, wine writer for the New York Times, penned an excellent column on October 17 about the 2010 Barolos. (read here). I almost don’t even have to use the word “excellent” for Asimov’s work, as he is a first-rate wine writer, not only a good journalist, but someone who can write about wine – famous or entry level- with equal focus; he writes intelligently and never talks down to the reader. We need more people like him.
In this article, he praises the 2010 Barolos; his panel of tasters sampled 20 wines, ranging from $43 retail up to $95 (the limit for this tasting was $100 retail). The tasting included such renowned Barolo producers such as Vietti, Renato Ratti, Giacomo Fenocchio and Elio Altare among others. Asimov and his team were generally pleased with the wines; he wrote that “2010 was an outstanding year for Barolo.” This statement is something I am in total agreement with; having sampled more than 125 this past May at a special tasting for journalists in the city of Alba in Piemonte, only a few miles from vineyards in the Barolo zone. You can read my post about these wines here.
Asimov and I agree on the quality of the 2010 Barolos. We also agree that the best examples will need time; this is true for any Barolo vintage, as Nebbiolo, the grape which is used exclusively in the production of this wine, has high levels of tannins. Barolo is just meant for enjoyment down the road in most instances; that may be five to seven years, it may be 10-20 years, the finest examples may even be at their best in 35-50 years. To me, the absolute best offerings of 2010 Barolo that I have sampled, such as Bartolo Mascarello, Vietti “Rocche di Castiglione, Umberto Fracassi and Francesco Rinaldi “Cannubi” will peak sometime between 30-35 years in my estimate (this is never an exact science, but after tasting several thousand Barolos for the past fifteen years in the production zone, I can start to make an honest prediction, based on experience).
So I agree with Asimov that the best of the 2010s need time. However, I disagree with him regarding one point. He writes that these wines “are not nearly ready for drinking.” He later writes in the same paragraph, “How will restaurants handle such a vintage?”, noting that most restaurants are not able to store Barolo for the years it will take for the wines to be approachable for service.
However, if one were putting together a wine list with Barolo and did not select a 2010 Barolo, because they believed the wines would not be approachable now, would be doing somewhat of a disservice. In the post I wrote back in June, I singled out some examples of 2010 Barolos that can be enjoyed relatively soon; these include Batasiolo and Giovanni Viberti “Il Buon Padre”; other 2010 Barolos that are enjoyable now include Fontanafredda “Serralunga d’Alba” and the Poderi Ruggeri Corsini “Corsini Bussia”.
It’s important to note that all of the wines mentioned in the above paragraph will be better with time; Barolo shows greater complexity a few years after release (which is generally four years after the vintage). Some examples of Barolo drink well at 7-10 years of age; some of these will peak in 20 years. But while the most famous (and often the most expensive) examples of Barolo do need at least a decade to soften their youthful tannic grip and round out, the wines listed above can be enjoyed tonight, as the tannins are quite round and beautifully balanced.
So if a wine director at a restaurant wants to include 2010 Barolos on his or her list, go right ahead! This is the beauty of 2010, which is a classic Piemontese vintage – you will have Barolos that will drink well in 30-40 years, while you have some very fine examples that while nowhere near their peak, can be enjoyed tonight. Add to that the fact that virtually every producer in the zone crafted a noteworthy Barolo from 2010 and you have the rarest of all vintages – one in which you can’t go wrong!
Tom Hyland is the author of Beyond Barolo and Brunello: Italy’s Most Distinctive Wines (published in 2013) and is currently writing a book titled The Wines and Foods of Piemonte, to be published in 2015.
The town of Barolo, early morning (Photo ©Tom Hyland)
I recently tasted more than 125 examples of Barolo from the 2010 vintage at the Nebbiolo Prima event in Alba, Piemonte. This event is held each year for a select few dozen journalists (about 70) from around the world, who taste the wines blind over the course of several days. This was the tenth year in the last twelve I have participated in this event and it’s one I look forward to each year with great anticipation.
I was especially eager to taste the 2010s, which have been receiving tremendous praise from all corners. In fact when I attended this event three years ago, while I was tasting the 2007 Barolos (an impressive vintage in its own right), several winemakers that week told me the same thing – “wait until you try my 2010s.” They knew back then that 2010 was something special!
Gianluca Grasso, winemaker at the Elio Grasso estate in Monforte d’Alba, told me that 2010 was “one of the longest vegetation cycles ever.” He also knew right away that his wines would be something quite distinctive,” I remember that when I destemmed the first bunch of Nebbiolo for 2010, the perfumes, the aromas that we got during the vinification were something unbelievable. We knew since the beginning it would be a wonderful vintage.”
Lazzarito vineyard, Serralunga d’Alba (Photo ©Tom Hyland)
I recently wrote a brief overview of the 2010 vintage for Barolo, including my thoughts on the best producers and wines at wine-searcher.com. The article can be found here. In this post, I will briefly mention a few other things about these wines in general.
First, this was a year in which the majority – a great majority – of producers made excellent to outstanding Barolo. Believe me, this does not happen every vintage (for proof of that, one only needs to look back to last year when the 2009 Barolos were released). So from a great, truly classic year such as 2010, yes, there are first-rate wines from famous Barolo producers such as Renato Ratti, Vietti, Ceretto, Francesco Rinaldi and many others.
So how nice to find so many examples of Barolo from 2010 that are truly excellent, even from producers you may not have heard about, such as Giovanni Viberti, located in the frazione of Vergne, on the outskirts of Barolo. I’ve had the “Buon Padre” Barolo from this producer almost every year for more than a decade and it’s one that I’d describe as a nice introduction to Barolo in general, as it has good varietal character and balance. But I have rarely (if ever), rated this wine as excellent- that is, until this year. My notes for this wine mention the “rich mid-palate, balsamic, dried cherry and sage aromas, medium-full to excellent concentration, impressive complexity and varietal character.” This is a beautiful wine that can be served for dinner tonight (though I’d wait a few years), while it has the stuffing to last 25 years. This is quite an accomplishment for a wine that should sell for about $65 retail in the US when it becomes available in a few months. (My rating – 4 stars (out of five) – excellent.)
I was also quite impressed by the Batasiolo 2010 Barolo. This consistent producer gets impressive reviews from many Italian publications for its portfolio of wines (ranging from Gavi and Arneis to Dolcetto and Barolo), yet somehow they are not as well known as they should be in America. The firm has holdings in several distinguished cru in the Barolo production zone and releases as many as seven (yes, seven!) different Barolos from any given vintage. This is the classic Barolo, blended from vineyards in several communes. My notes on this wine: “aromas of balsamic, dried cherry and dried currant, excellent concentration, very good length in the finish; youthful, graceful tannins and very good acidity. Peak in 20 years.” Again, we are looking at a wine that should retail for $60, perhaps a few dollars less. Another 4-star wine from me and what a nice wine for restaurants to buy for service now and over the next few years. Both this and Viberti are brilliant examples of how good the classic Barolos are from 2010. (Incidentally, I also tasted the “Brunate” bottling from Batasiolo for 2010; this from the famous cru situated on the La Morra-Barolo border; this also performed well, but it was clearly made for consumption down the road. I’ll be interested in tasting the other 2010 cru Barolo from Batasiolo soon.)
While I am on the subject of great values, I have to mention the 2010 Vietti Barolo “Castiglione”. This is always one of my favorite Barolos from this outstanding producer, as this is sourced from their vineyard holdings in Castiglione Falletto, Barolo, Monforte d’Alba and Novello (the firm owns parts of some of the finest cru in the Barolo production zone; in fact, very few producers have as many vineyards in as many great sites in the area as does Vietti).
This is a lovely wine, one that has richness as well as a great deal of finesse. My notes: “aromas of currant, orange peel and tar, medium-weight tannins, very good acidity, peak in 12-15 years.” I also noted that “this is one of the best examples of this wine produced to date.” The 2009 version of this wine averaged about $50 in the US, so again, we will be looking at a marvelous value when the 2010 is released soon. What a delicious, stylish wine and what a wonderful choice for consumption over the next few years!
I have put together a 20-page pdf document with my tasting notes on the 2010 Barolos, reviewing exactly 118 wines. My highest rating is 5 stars – outstanding. In this report, I have given this highest rating to 31 wines (26.2%). Yes, the 2010 vintage is that good! Among the finest were the Renato Ratti “Rocche dell’Annunziata”, the Vietti “Rocche di Castiglione”, the Paolo Scavino “Bric del Fiasc”, Bartolo Mascarello and many others. These are truly classic examples of Barolo, so you might expect these wines to rise to the occasion in a great year such as 2010 and they most certainly did! These are wines that will peak in 35-50 years. I know I won’t be around to see these wines at that stage, but it’s nice to know they will last that long (it’s also quite a pleasure and blessing to know I can at least try them now!). These wines will cost you upwards of $100 a bottle, but if you are a Barolo lover, you need to find a few of these wines! (Incidentally, the great examples of Barolo are priced much more reasonably than the finest Cabernet Sauvignons from Napa or examples of Bordeaux or Burgundy of similar quality. This is something that is rarely discussed, but it is a fact and it’s something I need to point out; the best Barolo are under valued.)
If you would like to receive a copy of this 20-page pdf report (it was sent to contributors of my upcoming book “The Wines and Foods of Piemonte”), the cost is $10, a very reasonable price for this overview of these great wines. Payment is by PayPal – use my email of firstname.lastname@example.org (If you choose not to use PayPal, you can send along a check to me in the mail – email me for information).
Learning how to pair distinctive Italian wine and food with a chef and wine director at Vivere, Chicago
I’ve moderated numerous seminars and taught many classes on Italian wines over the past decade and one question that always comes to the forefront is “what foods should I pair with this wine?.” It’s a great question, not only given the relationship of food and wine in general, but especially given the nature of Italian wine and its link to a specific sense of place and the local foods that pair effortlessly with these wines.
It’s a subject that has many right answers (and very few wrong ones) and it’s one that I never tire of studying. Given that there are hundreds of indigenous varieties used throughout Italy, which are used to produce thousands of wines, well you can just imagine the endless array of flavors – as well as textures and acidity levels – in these wines. A medium-bodied red such as Dolcetto with its fruit forward nature is going to need an entirely different food than a Barolo with its firm tannins. And these are two wines that are often produced from vineyards only a few miles apart in Piemonte! Now think about the red wines from southern Italy, such as Puglia or Campania and you have a whole new set of variables. As I said, this is an endless journey; but it’s also one that brings a great deal of pleasure into one’s life.
Ian Louisignau, Wine Director, The Italian Village, Chicago (Photo ©Tom Hyland)
So to learn more about the subject of pairing Italian wines and food, I went to see my friend Ian Louisignau, wine director at The Italian Village Restaurants in the heart of the Loop in downtown Chicago. Ian took over this job last year and has continued the stellar tradition of an exceptional wine program at this long-time family owned restaurant.
So I brought four Italian wines – two whites and two reds – that were not sold at the restaurant and asked him to pair them with something off the menu at Vivere, the upscale dining room at The Italian Village (there are also two less formal dining rooms at The Italian Village: La Cantina and The Village.) I thought that by bringing in wines Ian had not tasted, he would have to come up with an original pairing – this wouldn’t be a wine and food match that he makes all the time. I loved doing this and I believe Ian did as well, so here are his thoughts on what to match with each wine.
2011 Le Caniette Passerina “Lucrezia” (the label of this wine is pictured at the beginning of this post) – I thought this would be a great, slightly offbeat way to begin, by tasting out this relatively rare white indigenous variety from southern Marche. This is an excellent example of this wine; medium-full with aromas of dried pear, orange blossom and biscuit, this has lovely texture and a rich finish with a note of honey. Aged only in steel tanks, this has very good acidity and offers a great deal of character for its moderate pricing (about $12 retail, a steal!).
Ian (and his chef Robert Reynaud, who was with us for a few minutes), suggested the Spiedino di Capesante, rosemary skewered scallops with lime braised fennel, crisp romaine and yellow tomato purée (my mouth waters even as I write about this!). As the Passerina is not a big wine, scallops are ideal for a dry white such as this and certainly the aromatics of the wine are nicely complemented by the lime braised fennel. A nice start and an intriguing match!
2010 Villa Raiano Fiano di Avellino “Alimata” – Here is one of two cru offerings of Fiano di Avellino from this excellent Irpinian producer; this wine was awarded the coveted Tre Bicchieri ranking from Gambero Rosso in their 2012 guide. This is a very impressive Fiano with flavors of lemon and Bosc pear and a very, very long, satisfying finish with notes of honey and minerality; it is drinking beautifully now and will be enjoyable for another 3-5 years. To pair with this wine, Ian selected Granchio e Astice Freddo - jumbo lump crabmeat and Maine lobster with a tarragon emulsion, toasted brioche and micro arugula. I think this is a great pairing, as not only are the flavors of the crab and lobster ideally suited for Fiano, but you also have the slight earthiness of the wine’s finish that is picked up by the bitterness of the arugula.
2005 Falalone Primitivo Riserva – This wine from the Gioia del Colle zone, one of the great growing areas for the Primitivo grape in Puglia is a robust (15% alcohol) red with plenty of character as well as a slight rustic edge. It’s a big, gutsy wine, but it’s elegant with subtle wood and balanced tannins. For this wine, Ian suggested two different options. The first was Pappardelle with wild boar ragu; the second, Cannelloni di Vitello, crepes filled with braised veal breast, fava beans and pickled red onions. Two excellent choices here, given the power of this wine as well as its hearty character; the wild boar is a natural for the assertive flavors of Primitivo.
2006 Batasiolo Barolo “Vigneto Boscareto” – The final wine was a cru Barolo from the commune of Serralunga d’Alba from Batasiolo, a consistent producer with an impressive track record for single vineyard Barolo. This is from the classic 2006 vintage, a year that resulted in very rich Barolos that are tightly wrapped and need several years to reveal greater complexity. This Boscareto from Batasiolo is not as intense as some 2006s, but it is a big wine with plum, cherry, myrtle and tar flavors with medium-weight tannins; while it will be at its best in another 12-15 years, it is balanced enough to pair now with the proper foods.
For this wine, Ian opted for Maiale con Speck, pork tenderloin wrapped in speck, potato carrot purée, brussel spout leaves and a balsamic glaze. This is a lovely match, a dish that has the richness of the pork tenderloin to stand up to the fullness of this wine along with the earthiness of the carrots and brussel sprouts that pick up on the tannins and render them more elegant (carrots and turnips are great to serve with a young, tannic red as they make the wine seem less tannic- this, a tip I picked up from a winery chef years ago).
So there you go, class dismissed. I hope you learned a few things about pairing particular Italian wines with Italian foods. If you’re ever in Chicago, dine at The Italian Village and you’ll have a wonderful experience learning about this subject. Hopefully Ian will be there to answer your questions – you’ll learn a lot!