Grignolino

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Robert Broder
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Grignolino

#1 Post by Robert Broder » September 11th, 2016, 12:09 pm

Had the 08 Heitz bottling of this grape and found it light, but enjoyable. Nice sweet and sour cherry that went well with a pasta sauced with roasted veggies. First time for this grape. Curious about Italian producers. Any suggestions of those that may be found stateside.
Last edited by Robert Broder on September 12th, 2016, 10:55 am, edited 1 time in total.

TomHill
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Uhhhh...

#2 Post by TomHill » September 11th, 2016, 12:56 pm

Robert Broder wrote:Had the 08 Heitz bottling of this grape and found it light, but enjoyable. Nice sweet and sour cherry that went well with a pasta sauces with roasted veggies. First time for this grape. Curious about Italian producers. Any suggestions of those that may be found stateside.
Uhhh, Robert.....that is not necessarily a flaw. Grignolino, like Nebbiolo, has weird polyphenolics. The color of the wines
are pretty light. Often made as a rose. If you make it as a full-throttle red...it, like Nebbiolo, can be fiercely tannic.

Heitz is about the only one making Grignolino in Calif. And it is a very good one. KahnWnry makes one (or used to) down in SantaBarbara.
Not sure about Mosby.

I've only found a few from Italy/Piemonte. The Bava was probably the best I've tried. Not many produced in Ital that I've seen.
But it's an interesting grape...should be being planted all up&down the coast of Calif.

Thanks for the TN. I need to stop in next time I'm in the NapaVlly & pick up a btl. Kudos to Heitz to keep producing
a wine that was near & dear to ole Joe's heart.

Tom

Eric S n y d e r
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Grignolino

#3 Post by Eric S n y d e r » September 12th, 2016, 4:27 pm

Tried this Heitz Grignolino awhile back... Found it weirdly tart on its own, better with food.

Unfortunately, it's also the only Grignolino I've ever tried.

Gary York
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Grignolino

#4 Post by Gary York » September 12th, 2016, 8:48 pm

ITB

Jörgen Lindström Carlvik
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Grignolino

#5 Post by Jörgen Lindström Carlvik » September 22nd, 2016, 3:01 pm

Slightly off topic, but I tasted Francesco Rinaldi Grignolino 2015 today; lovely in a light and fragrant way. Fresh and juicy, with grippy yet enjoyable tannins kicking in on the back palate. 86 p.
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Tvrtko C.
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Grignolino

#6 Post by Tvrtko C. » September 23rd, 2016, 7:14 am

I have the impression that Grignolino is going through something of a minor revival these days in Piemonte with an increasing number of wineries making one. For me, Marchesi Alfieri's Sansoero remains the gold standard.
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A K a I l
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Grignolino

#7 Post by A K a I l » September 26th, 2016, 2:43 pm

Have 2014 Heitz Grignolino open now with grilled swordfish. Quite food friendly, agree with others that it is better with food than on its own. Have had the Rose in the past and enjoyed it.
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Doug Schulman
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Grignolino

#8 Post by Doug Schulman » September 27th, 2016, 8:25 am

I really like the Braida Limonte Grignolino d'Asti. It looks like it's pretty widely available (considering it's Grignolino) for about $20, which I think is a good price for what it is. It's light and refreshing, but you have to be ready for a wall of tannins. Great for charcuterie, I'd imagine.
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MitchTallan
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Grignolino

#9 Post by MitchTallan » January 12th, 2017, 1:34 pm

A local Italian spot had the '13 Heitz Grignolino available for a whopping $35 so I said hell-yes. I loved it. This little place's proprietor was cooking up something off the menu for us to share as an appetizer, a smokey fettuccine Ciauscolo. The nose had incredible intensity of pure raspberry. Yeah, the profile is a bit unexpected with little mid-palate fruit, a wall of tannins, and then some fruit kind of sneaks up on you on the finish. Too bad not more is made. The restaurant owner and head chef was waxing on a bit about some great grignolinos he drinks when visiting in Italy and not available here.

Martin E. Pezdek
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Grignolino

#10 Post by Martin E. Pezdek » January 12th, 2017, 1:58 pm

Montalbera makes a Grignolino d'Asti for around $15-ish, or at least used to here in NYC. Echoing what others describe, it is light in color for a red, with the raspberry-ish fruit and tannin kind of unexpected for the wine's "look". Glad to hear of its increasing popularity in the Piedmont
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Grignolino

#11 Post by Jörgen Lindström Carlvik » October 25th, 2017, 12:14 pm

Just tasted the 2016 Francesco Rinaldi Grignolino. In its simplicity, it's absolutely gorgeous!
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Bill Buitenhuys
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Grignolino

#12 Post by Bill Buitenhuys » October 25th, 2017, 1:36 pm

I recall Randall Grahm commenting a while back that the Heitz grignolino was rumored to actually be brachetto.
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Ian Sutton
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Grignolino

#13 Post by Ian Sutton » October 25th, 2017, 2:55 pm

Bill Buitenhuys wrote:I recall Randall Grahm commenting a while back that the Heitz grignolino was rumored to actually be brachetto.
Which reminds me that I've yet to try a dry Brachetto, but am intrigued to do so.
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Kris Patten
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Grignolino

#14 Post by Kris Patten » October 25th, 2017, 11:30 pm

Heitz Grignolino Rose is worth a try. Limited, but fun wine.
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TomHill
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Dry Brachetto...

#15 Post by TomHill » October 26th, 2017, 10:50 am

Ian Sutton wrote:
Bill Buitenhuys wrote:I recall Randall Grahm commenting a while back that the Heitz grignolino was rumored to actually be brachetto.
Which reminds me that I've yet to try a dry Brachetto, but am intrigued to do so.
Tom in 2016 wrote: 3. Matteo Correggia Anthos VinoRosso (100% Brachetto; L12AN1; 13.5%) Canale 2011: Very light color;
very fragrant/perfumed Brachetto/apple blossom/perfumed soap quite lovely nose; lightly tart light
bodied rather perfumed/Brachetto/fragrant slight dusty fragrant flavor w/ light tangy tannins;
med.long very perfumed/fragrant/Brachetto/apple blossom finish w/ light bit bitey tannins;
a bit of a floozy/artificial/perfumed soap very aromatic character; quite an attractive expression
of Brachetto at a great price. $16.50 (Gom)
____________________
4. Sottimano Mate 05 VRdT (100% Brachetto; 13%) NV (2005): Dark bit murkey color; rather earthy/
mushroomy bit adhesive band-aid/brett rather dull/lifeless nose w/ none of that bright Brachetto
perfume; lightly tart bit sour/earthy/mushroomy/loamy rather bretty/adhesive tape/band-aid dull
flavor w/ some drying tannins; med.long earthy/sour/loamy rather bretty finish w/ light tired
tannins; totally lacks any bright Brachetto fruit; too old & tired. $17.00 (Vino)
Ian,
Dry Brachettos can be quite lovely. Both Correggia and Sottimano are fairly available. This Sottimano was too old, alas.
Scarpa make one that's also quite good, but more difficult to find.
I love the Malvira Birbet in the sweet/frizzante style. Great w/ Charcuterie.
Tom
Last edited by TomHill on October 26th, 2017, 11:02 am, edited 1 time in total.

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Doubtful...

#16 Post by TomHill » October 26th, 2017, 10:54 am

Bill Buitenhuys wrote:I recall Randall Grahm commenting a while back that the Heitz grignolino was rumored to actually be brachetto.
Bill,
I'm a bit suspect of Randall's statement. All the Heitz Grignolinos and Rose I've had speak
strongly of Grignolino. No resemblance to Brachetto that I can see. And the orangey/onion-skin
color fits w/ Grignolino.
And FPS doesn't have Brachetto in their list of varieties. Though they should.
Tom

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Ian Sutton
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Grignolino

#17 Post by Ian Sutton » October 26th, 2017, 12:02 pm

Hi Tom
Yes, I've been a fan of the sweet frothy versions for a while, though for me it's typically employed as an energising aperitivo after day spent on holiday in Italy. I've also had a still full-on dessert wine from Loazzolo. Interesting but I think I had higher expectations.
Regards
Ian
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Bill Buitenhuys
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Doubtful...

#18 Post by Bill Buitenhuys » October 26th, 2017, 12:20 pm

TomHill wrote:
Bill Buitenhuys wrote:I recall Randall Grahm commenting a while back that the Heitz grignolino was rumored to actually be brachetto.
Bill,
I'm a bit suspect of Randall's statement. All the Heitz Grignolinos and Rose I've had speak
strongly of Grignolino. No resemblance to Brachetto that I can see. And the orangey/onion-skin
color fits w/ Grignolino.
And FPS doesn't have Brachetto in their list of varieties. Though they should.
Tom
Tom,
Not questioning your call on the grape but here are a couple of other sources, non-definitive as they may be....

Prial, NYTimes, Wine Talk June 25, 1997 "Heitz Wine Cellars makes a delightful rose from what may be America's only vineyard of grignolino, a northern Italian variety. Some experts doubt that the Heitz vines are true grignolino, but Angelo Gaja, Piedmont's master winemaker, imports the Heitz wine into Italy, preferring it to the domestic versions."

Weimax website "Heitz continues to make this excellent "little" wine from this variety. My contention is this "Grignolino" is probably another Piemontese grape called "Brachetto".
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TomHill
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Doubtful...

#19 Post by TomHill » October 26th, 2017, 12:43 pm

Bill Buitenhuys wrote:
TomHill wrote:
Bill Buitenhuys wrote:I recall Randall Grahm commenting a while back that the Heitz grignolino was rumored to actually be brachetto.
Bill,
I'm a bit suspect of Randall's statement. All the Heitz Grignolinos and Rose I've had speak
strongly of Grignolino. No resemblance to Brachetto that I can see. And the orangey/onion-skin
color fits w/ Grignolino.
And FPS doesn't have Brachetto in their list of varieties. Though they should.
Tom
Tom,
Not questioning your call on the grape but here are a couple of other sources, non-definitive as they may be....

Prial, NYTimes, Wine Talk June 25, 1997 "Heitz Wine Cellars makes a delightful rose from what may be America's only vineyard of grignolino, a northern Italian variety. Some experts doubt that the Heitz vines are true grignolino, but Angelo Gaja, Piedmont's master winemaker, imports the Heitz wine into Italy, preferring it to the domestic versions."

Weimax website "Heitz continues to make this excellent "little" wine from this variety. My contention is this "Grignolino" is probably another Piemontese grape called "Brachetto".
Bill,
Turns out that FPS does have Brachetto in their supply:
http://fps.ucdavis.edu/fgrdetails.cfm?varietyid=304
but it's only a recent addition, around 2014.

The original Heitz Grignolino was planted back in the 1940, predating FPS. Where it came from is anybody's guess, probably something somebody
brought back from Piemonte. So it very well could be a mistaken identification. DNA would easily tell the truth.

But it's really not important. Whatever it is, the Heitz is a very pretty wine & good drinking.
Tom

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