Well stated: “It is not anise, not black earth, not Mr. Lincoln rose, not hot road tar, not burnt beef-fat, not pipe tobacco, but a delightful combination favoring none,” Giuseppe of Boston wrote, arguing, perhaps unintentionally, that overspecificity never captures the whole of a wine. To his list I would add: It’s not red or black cherry, even though bitter fruit flavors lie buried under the more savory initial aromas, emerging only after long exposure to air.”
Very informative article on Nebbiolo by Eric Asimov in The New York Times. Once again I find myself in complete agreement with Mr. Asimov. He understands wine made from the Nebbiolo grape and to be at their best they must be paired with food.
New York Times March 5th 2015
For wine drinkers reared on the myriad red grapes that are common all over the world, a wine made of nebbiolo is a departure.
It may flash a ready comparison to others: the combination of delicacy and intensity found in the best pinot noirs, the tannic potency of cabernet sauvignon, the taut acidity of barbera. Yet when you add in the specific aromas and flavors of nebbiolo (proverbially described as tar and roses), which are so unlike most red wines, you have a selection that seems entirely singular.
The blend of these remarkable characteristics results in wines that can haunt…
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