LocalFlavor: Red Wines of the Italian Alps

WINE TALK
#1

The new Local Flavor just came out and has an article on Red Wines of the Italian Alps:
LocalFlavor/ItalianAlps

Pretty old stuff to most folks here.
We will be tasting some of these wines at Pig+Fig Cafe next week:

  1. Kaltern Schiava DOC: AltoAdige/Sudtirol (12.5%; www.KellereiKaltern; EnotecImports/Denver) Kellerei Kaltern/
    Caldero 2015: $18.00 (KK)
  2. Cantina Convento Muri-Gries Blauburgunder/Pinot Nero DOC: AltoAdige/Sudtirol (13.5%; ToscoWines) Bolzano 2015:
    $20.00 (EVN)
  3. Feudo di San Maurizio Mayolet V.D.A. DOC: Valle d’Aosta (13.5%; ToscoWines) Vallet Michel/Sarre
    2016: $28.00 (EVN)
  4. Feudo di San Maurizio Torrette Superieur DOC: Valle d’Aosta (14%) 2011: $34.00 (EVN)
  5. Eisacktaler Kellerei Lagrein Cantina Valle Isarco DOC: AltoAdige (13%; www.VinityWineCompany.com;
    Dino CapriottiSlctn/Emeryville) Chiusa 2014: $20.00 (K&L)
  6. Foradori Teroldego IGT: Vigneti delle Dolomiti (12.5%; Unflted; www.ElisabettaForadori; L01/16) Mezzolombardo/
    Trentino 2014: $24.00 (K&L)
  7. SandroFay Ca’Morei DOCG: Valgella Valtelline Superiore Valgella (Chiavennasca; 13.5%)
    SanGiacomo di Teglio/Lombardy 2013: $35.00 (K&L)
  8. Cantine Garrone Ca d’Mate DOC: Valli Ossolane rosso (70% Nebbiolo/20% Croatina/10% Prunent; 13.5%) Domodossola/
    Crevoladossola 2013: $29.25 (WM)

Tom

#2

Thanks, Tom, very nice article!

On the subject, we enjoyed this a few weeks ago:

2015 La Kiuva Arnad-Montjovet NEBBIOLO BLEND (NEBBIOLO)

5/5/2018 - 91 Points
From memory. Pretty light pinkish ruby, cool fresh nose, smells of red berries still on the bush, ditto the palate, very refreshing and clean but not deep. medium-short finish, tart with little tannins. Overall a step towards deep rose, the lightest nebbiolo I recall drinking, this is a style I like. Enjoyed with faux chicken cassoulet.

#3

Hi Tom
I just heard on another forum, that Foradori now also have a cheaper Teroldego wine called Lezer. The person who posted about it, said it was very good indeed, though I get the impression from the clear (uncoloured) glass, that it’s likely to be a wine to drink young. Might be their own version of the Unlitro wine style they make (in partnership) in Tuscany.
Regards
Ian

#4

In the summertime, I’ve become a big fan of serving light-bodied reds as chilled wines, so that they function as very elegant roses.

#5

Lunch/Dinner

Sunday Brunch

There’s a “Triple Piq Quiche” on the Sunday Brunch menu which is just screaming for some chilled alpine nebbiolo or similar.

#6

Thanks, Ian. I’d not heard that. Nothing about it on her WebSite or the Dressner WebSite.
But I’ll keep my eyes peeled.
Tom

#7

Yup, Nathan…I’ve seen that on their menu but have never had it.
Laura is a very creative chef and, across the board, comes up w/ good food.
Sometimes, if you’re lucky, you can order the Ostrich Drumstick from the menu…if you have a big appetite!! [snort.gif]
Tom

#8

Yup, Steve. Pure Nebbs from the Val d’Aosta are pretty rare & difficult to find, as is pointed out in the article and why they
are often blended w/ other grapes. I, too, love those lighter/delicate/ethereal Nebbs. But we know from Barolo/Barbaresco
that Nebbiolo is supposed to be a big/powerful wine. Or so we’re told.
You should try the G.D.Vjara Clare JC (Jefferson-Corti) Cuvee Langhe Nebbiolo. It’d probably be one you’d really like.
“faux chicken cassoulet.”…ohhh…the horrors of it all!!! neener
Tom