Alfonso: Erbaluce Wine

Alfonso Cevola laments to lack of Erbaluce in this country:
Alfonso:Erbaluce

My experience w/ dry Erbaluces has been mixed. Many are rather lean & hard & stony. They don’t always have the perfume you can find in Timorasso or Arneis. But they have their place at table and can be a good change of pace.
He scolds the 3-teir system for the absence of Erbaluce availibility. And is, of course, right.
There used to be (now dead) a Dr.??? that made a Caluso di Passito from Erbaluce that was terrific. Forst introduced to him by DarrellCorti. Darrel served a 30-yr version at one of our NEB gatherings and it was stunning.
Clearly, Erbaluce is a grape they should be planting all up&down the Coast of Calif.
Tom

Tom, if you are going to be over there again ping me before you go as I have a few good addresses. Try to seek out a bottle or two of Domenico Tappero’s KIN. He is a great ambassador for Erbaluce and everything Canavese. There is a regional enoteca in Caluso, as well as one of our favorite restaurants (Ristorante Gardenia - one star).

Last year we attended an everything Erbaluce dinner there and Mariangela did an incredible meal with Erbaluce pairings (bubbles/dry/passito). Her son Roberto Crosio is a passionate young winemaker. Does a methode champenoise with Erbaluce and a dry that he puts in barrique for 12 months for the ridiculous price of 11 euros.