I’m trying to get the taste of champagne removed from my palate, so I thought I would go for a red or two
.
Tonight, with pasta and sweet sausage in a red sauce:
1990 Moccagatta Barbaresco Vigneto Cole
I posted on this wine earlier in December - this is one modernist winemaker who ultimately (at least IMO) didn’t master the hot temperatures at harvest that this vintage presented Piemonte with 19 years ago. The wine is still a dark translucent red in the glass. Depending on your aversion to overripe, pruny fruit, the nose may be controversial. My wife doesn’t care for this much at all, while I’m more tolerable, but still would like a touch less ripeness in the fruit. With aeration, the pruny scent dissipates and super ripe cherries come to the fore, but any way you look at it, this was made from very ripe fruit.
Better proportioned on the palate - on entry, you get sweet cherries, but for a nebbiolo you are also surprised that the wine seemingly has so little acidity - this is a Barbaresco for wine drinkers that think Blue Slide Ridge produces elegant pinot. Nice finish, but still a disappointment given how long I’ve cellared it, and given the context of some other wines produced in this vintage. We’ll see if more air impacts the wine for the better.
![[pepsi] pepsi](/uploads/db3686/original/2X/d/d83458f438bc1fed3d5d80bba181d31118a10ae5.gif)