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#MWWC8 Wanna Get Lucky?

20 Mar

wine-stain1-2There’s a somewhat self-abusive sport that wine bloggers play each month. It’s called the Monthly Wine Writing Challenge. It’s where wine bloggers undertake to express opinions, tell a story, entertain their peeps upon a theme cruelly chosen by the winner of the previous month’s challenge. This month our most recent winner The Sweet Sommelier has chosen the theme ‘Luck”. Well, I am the luckiest guy I know so it should have been easy, right? Wrong!

There’s a saying in sport – “You have to lucky to be good. And, you have to be good to be lucky.” Essentially indicating that excellence carries a symbiotic relationship with luck. I believe it – you make your own luck either good or bad. With wine, to quote Raymond Babbitt, “You most definitely, most definitely, definitely make your own luck”.

“So, how do I get lucky with wine, Bill?” Well, if I knew anything about making wine I’d comment on the techniques used by savvy and experienced winemakers to counteract the negatives of a particularly challenging vintage on their way to an impressive cuvee – getting lucky ‘making’ wine. But, if you’ve been playing along at home (and I’m speaking to my 22 ardent followers, here. Wait, just lost one – so, 21 followers), you’ll have heard of my elderberry wine (Screech and Porch Climber) experience and the fact that I don’t know much about winemaking. I leave that to the purple stained wretches. But, you’re all in luck because I know that I don’t know anything. There’s that word – luck. Anyway, I want to talk about how wine drinkers get lucky. And, no it doesn’t have to do with pick up lines or pharmaceutical assistance. What I’m trying to get to is that we can get lucky with wine. And, it’s pretty easy. LIke in another paradigm, ‘Easy’ and ‘Getting Lucky’ kind of go together. It’s all about trying something new, different, unpronounceable and delicious. As Agnetha, Bjorn, Benny, and Anni-Frid said – take a chance.

We live in a Golden Age of wine. If you check a vintage chart (give me a second to open my rudimentary chart courtesy of our monopoly), you’ll see that there are few if any vintages that stink. Par exemple, if we agree that 7 is “Very Good” – then here’s the outcome and puleeese wine geeks do not run to your ‘go to’ vintage chart to dispute minutiae just go with me here. I’m trying to make a small, very general point. From the year 1985 (inclusive):

Red Bordeaux – 4 vintages below 7

Red Burgundy – if you can afford it, there have been 2 vintages below 7 and those back in 1985, 1986

Northern Rhone – 2 vintages – that’s right 2! And those were in early 90’s

Love Italy? Tuscany – 3 vintages is all

Like California wine? California cab – 3 vintages

Ontario – 2 vintages

You get the idea. It’s been a great time to be a wine fan! And, despite climate change’s very real and cruel ravages, I’m assuming that winemakers will have an app for that too soon.

When most if not all wine has a pretty good chance to be reasonable to very good to excellent, how can you possibly get really lucky – as in luckier than simply being around during this run?

Well, if you want to stick to your fill in the blank with your regular quaff  then by all means, go for it. But, you’ll never get really lucky that way. Good luck is redolent (always wanted to use that word – next post it’s going to be “lagubrious”) with expectations being exceeded. How can expectations be exceeded when it’s the same old, same old regardless of how much you like the SO-SO. Let’s put into practice what I’m saying here. I’ve just waddled (no, strided? Strode? Maybe, wandered?) to my basement to get a wine that I have never tried – 2010 Paulett’s Polish River Riesling from the Clare Valley in Australia. I have had very little Aussie riesling. And that’s not meant as a disparaging comment or insult to proud Aussie riesling producers – just making that general point again. Twist the cap, pour, sniff, swirl, sniff again, and gulp. I won’t go into my tasting notes – it could use some time in bottle, though. I just want to say that I’ve luckily found a perfect match for either spicy shrimp or an afternoon in the warm sun (I do remember the warm sun) or just sitting in my office now getting a mild buzz on – by myself. In other words, I’ve luckily discovered a good to very good wine. Pure luck? I think not. I could go on and tell you about my Barolo ‘experiment’ which luckily has turned into a nasty, very beautiful habit with my new favourite wine. Or, how Rioja luckily became my muse. Whatever the hell that means. Anglianico? Love it! Primitivo di Manduria? Gotta have it! See what I mean? I am one of the luckiest guys around. It hasn’t all been good luck. Oh no, I have my stories of The Funky Brunellos, actually a Tuscan band with former members of The Parliaments, and The Day That Bill Swallowed the Very Chunky Sediment. But, I’ve made my luck – both good and bad. I wouldn’t trade the travel for anything.You have to be good to be lucky and lucky to be good. But, you cannot, will not, ever make good luck by staying in a rut. Ruts lead us to Ohwellville and Nottoobadtown. Never Eureka!

So, want to get lucky? Don’t we all? Step out of what you know and find out what your next favourite wine will be. For crying out loud, Bill has declared this The Golden Age of Wine! What’s to fear? I’m trying PicPoul Noir tomorrow night, FCOL. No shit. How can you go wrong when it’s all so beautiful? And to bastardize Billy Crystal, “I love when that happens.”

The Red Daily Slosh is in The Houze

12 Mar

More funk. It’s one of those winters, isn’t it? Snowmagedon has arrived again today. We need something to get up and dance about. I try to do my part. And BTW, that is Lionel Richie rocking the sax (can you lip sync a sax?).

These recommendations are for the March 15th release.

This release focuses on “California Classics” read: overpriced labels. I was going to save this for a ramble but I might as well do this now. I read a post (rant) by The Drunken Cyclist about ‘library wines’ as in – what a disrespectful rip off. And I thought to myself – it’s time. Let me provide a disclaimer – I love all wines, t’is true. But, for the record, I do indeed love California wines – pinots, cabernet sauvignons, Rhones, zinfandels, chardonnays, you get the picture. But, there may not be a region that’s been better at leveraging labels cache into dollars. Strike that; as I‘ll be talking about Bordeaux some other time. I could provide many examples – Cakebread entry-level cab sav costing the same as Tignanello and Chateau de Beaucastel, Screaming Eagle at twice the price of Ornellaia. Before people start commenting about the principle of letting the market decide – I get it, they’re selling this stuff – why reduce the price? And, wine is a subjective experience that takes into account everything from sight, smell, perceived value, and luxury. “If I want to spend $199 on a California cabernet (editorial comment: probably very big), why can’t I?” I’m just saying it’s my blog and I think that it’s a ’library wine’ sized rip off. There are exceptions – I can think of lots of great California wines that are an expensive-ish bargain – there’s always Chateau Montelena with a pedigree and product that some of these ‘cult’ guys could only dream of IMHO and offers its stuff at one-quarter to half their price. All this to say, that I’m not talking this week about the expensive California wines in the release because I drink them by exception not as a rule but, and I want reps out there to take note, would certainly entertain samples designed to sway my opinion? Because I do love California wines.

On to the wine.

masdauzieresWhile driving through the Languedoc, you can’t help but be struck with the thought, “Holy shit, they grow a lot of grapes!” It is indeed a large and active wine region and there are lots of cheap, mass-produced wines. This and similarly styled areas of Italy are called Europe’s Wine Lake. But, there are also many great AOC’s and producers that work to provide fine wines that reflect the history, culture and, dare I say, terroir of the Languedoc. You’ve heard me rave about St.-Chinian (Dale, remind me of how the town got its name) and Faugeres to name two AOC’s that you should keep an eye out for. This week, there’s a wine from the Côteaux du Languedoc – 2009 Mas de d’Auzierès les Éclat #271742 $18.95. This wine is made with syrah, grenache and mourvedre and grows on very rocky soils in the shadow of Pic St. Loup. The video below is great (Pic St. Loup in the background) and gives you an idea of the dedication and enthusiasm of the owners. But what does it taste like? Well, the owner speaks of rocks (les eclats) and this wine brings a distinct Nose of Stone (formerly a superhero who beat opponents with a large, super-sensitive, and hard sniffer) and a finish that has a minerally element too – so I get les eclats. The absence of oak is evident by the freshness of the fruit, in my mind. It is sturdy but for me not too – tannins not over-riding the experience of cherries and darker fruit. I’m thinking a case wine if you purchase that way and love syrah and/or grenache. I don’t venture into talking about longevity but a review suggests this wine will develop over half a dozen years. So, you don’t have to drink the whole case in the first two months…….Bill.

closlacoutaleStaying in France, there’s a great malbec/merlot blend from Cahors – 2011 Clos la Coutale Cahors #286385 $17.95. Alongside Argentina, Cahors has malbec as it’s most well-known grape. And it’s a different take on the grape as well. Maybe not as uniform as Argentinean malbec can be sometimes. Not complaining about it, mind you. This winery has a long and distinguished pedigree. It’s spent significant time in barrel – bringing a smokiness to the sniff. I’d call it full-bodied and a bit chewy with lots of different things going on and none clearly the winner. It’s not confused though just finding it’s way. The second sip (or glass) brings it into focus a bit more – the tannin seems to smooth out, mocha flavours start to develop along with spicy, tangy stuff. Lovely and sturdy – ready to go with some cold weather cuisine like maybe roast pork – or something else with some fat.

A wine that I haven’t had that I’m going to try:

lacrimusA highly reviewed Rioja under $20 deserves some attention. So, I think that I’ll pick up the 2009 Lacrimus Criaza #359968 $18.95. A crianza Rioja requires less time in barrel and bottle than a reserva (like the one below). But, this is an ’09 so has had more time than most crianzas to smooth out and get it together, I’m assuming. It sounds like a complex (licorice, strawberries and morello cherries – oh my) beaut. And, I love a beaut.

Return to the scene of the crime:

I just finished the last of my ’08 Beronia Reserva. Man, I love this stuff. There are very few bottles remaining in my market. If you see it, buy it. The rest of us will have to wait until they flood the market with some left overs or the ’09 vintage.

Wine’s Genesis; The Root of the Vine

18 Feb

Shout out to the Joukouski Institute crew! Great little post on the origins of wine that varies greatly from my post on Mystery, I fear.


One of the many joys of wine is that it is entirely self fulfilling. What do I mean by this? Mead is fermented honey, but no amount of honeycombs will translate itself to the finished product. Grapes on the other hand hold their own potential.

The wild yeasts strains which cling to the skin of a grape can, given time and heat, ferment the liquid within to create a kind of raw wine. It’s no surprise therefore, that some archaeologists believe wine production pre-dates nearly all other forms of agriculture! To the prehistoric mind this must have sun-shines-on-gnarly-vinesseemed like a God-send, if they had formed any notion of religion.

We need to go staggeringly far back to find the first evidence for wine production. Evidence for wild grapes can be found all across the north Levant in modern day Georgia, Armenia, Iran and north Turkey. The wild vine is a…

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valentine wine

13 Feb

Thought this very wine spin on Valentine’s day. Wish I’d thought of it. the only local wine that i think could join the list is Malivoire’s ‘Guilty Men’.


Cut the crap about if you’re single or head over heels – let’s get drinking. Here are wines for every possible stage of a relationship. Crack one open on Valentine’s Day and you’ll probably fall in love with one of them.

beginning stages

spin the bottle wine These two reds are of the sweeter variety, if that’s your thing. The cool part, though, is that the labels are made with a technology that lets the image move as you view it from different angles (ie, as you spin the bottle!). $15 each

mad crush red wine This is a great blend from Paso Robles – but they swap out Tempranillo for the usual Syrah, making the mix 65% Grenache, 21% Tempranillo and 14% Mourvedre. $45

Lust Zinfandel A little blackberry – sweet and very juicy, just like a good hook up. $59

you’re in love!

amoureux lasseter wine So-called because the winery family fell in love with Malbec while honeymooning in Sonoma…

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#newwinethisweek week 5 – Torrontés, Argentina

4 Feb

This is a wine community thing where people (bloggers are people too, you know) drink a specific varietal or type of wine each week. This week it’s Torrontes from Argentina. Since I love Oh Susana Balbo, I’m popping the twist cap on her entry-level Crios. Play along at home if you want to experience some different wines.

Confessions of a Wine Geek

It’s week 5 of #newwinethisweek and we’re going for something a little bit different this week. I’m sure you’re all fans of Malbec (even if I’m not!) but there is a grape native to Argentina of which I am very fond… Introducing the wonderful Torrontés.


Torrontés is a white grape variety that produces aromatic and fresh wines with wonderful fruity flavours of peach and apricot. It often has a soft floral note, which has caused many commentators to compare Torrontés to Viognier, current darling of the wine press. Torrontés is a grape with bags of personality and has the potential to be your new favourite white wine!

If you can, look for wines from Cafayate, in the foothill of the Andes; this is considered to be the best location for growing Torrontés, where the cool nights allow the grapes to retain their acidity and bright flavours.

Torrontés is a…

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Monthly Wine Writing Challenge #6 (Mystery)–Reminder to Vote!

18 Jan

Last chance to read some of the best darn bloggers on the planet. Just sayin’.

the drunken cyclist

vote31A gentle reminder to vote for your three favorite posts for this month’s Monthly Wine Writing Challenge. After four days of voting, it is still very much up in the air as to who might host next month’s challenge. There are three entries within two votes and another few that are just a little further behind. The voting closes Monday night so be sure to vote below. More importantly, make sure to visit each of the blogs below and read their posts! After all, that is the whole point of the Challenge!

Here are all of the posts (in alphabetical order this time):

An Edible Quest        The Armchair Sommelier      Asueba       binNotes

Confessions of a Wine Geek      Duff’s Wine      Flora’s Table       foodwineclick 

Frankly Wines      Julia Bailey   …

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Monthly Wine Writing Challenge #6 (Mystery)–Time to Vote!

14 Jan

the drunken cyclist

MysteryWell, the time for submissions is now over, and I have to say I am thrilled with the number and quality of entries this time around! The previous “record” number of entries was 15 and this month we had 25 (a 67% increase). Now comes the hard part–choosing the top post. Here are links to all of the posts submitted (in order of submission), and they also can be found over at the “official” website of the challenge:

Please let me know if your post is not listed–I Googled MWWC6 every night to make sure I was not missing any, so hopefully each post is below!

Wine Ramblings        An Edible Quest          Confessions of a Wine Geek

Michael’s Wine       Oenophilogical        renenutet13       Wayward Wine

foodwineclick        Julia Bailey        sweetempranillo        Duff’s Wine

My Custard…

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My New Year’s Resolution – To Get A Divorce

6 Jan

Sad but true comment on our ‘connected’ lives. I could go on but I see a text just came in……

The Mystery of Wine #MWWC6

5 Jan

wine-stain1-2Last summer, the Drunken Cyclist proposed a wine writing challenge where wine bloggers are to write a post on a pre-selected theme. This has gone on for the past six months with winners proposing the next theme. I’ve participated when inspired and able to fit it in to my busy schedule (he says in all seriousness, while still in his housecoat at noon). This month the theme is Mystery. The entrants in this month’s challenge can be read by clicking here . My previous entries were light hearted with little attempt at seriousness. If you must, they can be found by clicking on Theme Posts on the right hand banner.This month, I decided to get a little more serious about the theme and its link to wine. I think that I’ve struck the right balance and am a possible contender to win the monthly prize. Will someone remind me what that is again? Nothing really beside satisfaction, pride, and the responsibility for next month’s theme, you say? Crap!

mysteryThe Mystery of Wine

Mystery. I love a mystery. The kind that you read in bed at the cottage – fun mysteries that you can’t put down until you turn the last page at 3:00 am, your wife sound asleep beside you. Smyla’s Sense of Snow, Agatha Christie, The Hardy Boys, Nancy Drew, Canoe Lake, ‘W’ is For Wino – those kind of mysteries – the ones that you solve.

Now wine; it’s a serious mystery. I mean, how do the juice, skins, and seeds of grapes become a beverage that’s consumed worldwide at a clip of 25 billion liters annually? I know that my pursuit of wine knowledge should include a better understanding of how this all occurs. But, I like it the way it is. I’m ignorant of most of the deep details. Knowing not the proper brix level at which to pick your pinot grapes doesn’t worry me much. Brix? The very best material of which to build a house, right? But I do have one burning mystery that I want to solve about wine: how did the first person to drink wine know to drink it and the follow up mystery, how did they know what to do to create the next drink? That’s two mysteries, I realize.

After careful research, years of examining paleontological remains (and, excuse me, AD, if that’s not the proper Age), here’s the way I see it until proven otherwise. Picture a knuckle dragging cave man stopped by a fence row (wait, no fences yet). OK, stopped by a pile of vines and stooping to pick up some grapes. Trundling home with a reusable bag (Neanderthals were green, you ask? Uh, yeah, the first to go off-grid) of grapes to show his little Neanderthal wife and children. They proceed to eat most of them but leave a bunch in the primitive bowl on the coffee boulder. Fact: both bowl and coffee boulder artifacts will be discovered millennia later by the Joukowski Institute for Archaeology (shameless plug). After a few weeks, the lady of the cave decides that she must clean up what remains of those formerly tasty grapes which are decaying now and as she proceeds to upend the bowl in the composter, she stops as she notices a pool of moisture in the bottom of the bowl. And, since her IQ is nestled around freezing temperature, Fahrenheit, she thinks, “Why not drink it?” WHY NOT? Let’s pause for a moment. If your child stumbled upon something rotten and leeching moisture, would you: a) suggest she just give it a sip to see what its like? Or, b) yell, “Do not put that in your mouth”? But, without the benefit of current public hygiene sensitivities, lady cave woman downed the juice and became the first sad, depressed housewife to drink mid-afternoon.

cavewomanOK, fine so far. That is most likely the answer to the first mystery. Sort of like the first oyster eater, drinking wine the first time was an accident where opportunity met stupidity. But isn’t wine an acquired taste? Wouldn’t she have had to drink a bunch, vomit in her BFF’s cave toilet, wake up the next day and do it all over again to bother letting grapes rot in her bowl by choice? I know that most of us gained our appreciation of wine in a similar manner.

So, why let your grapes rot and drink the juice again? Weren’t grapes of more value to cave persons when they’re fresh and real food, not paired with woolly mammoth as beverage alcohol? BTW, Northern Rhone syrah really marries with the gaminess here.

So, here’s what I think. Lady Neanderthal noticed that the rotten grape juice helped her open up in her Kave Klatch that afternoon. She noticed she got a warm, cozy feeling when her husband showed her his wooden club under the bed skins, wink, wink. She just relaxed and stopped worrying about the little things – staying away from the saber-toothed tiger, finding a spot in daycare for her twins Ugh and Jared. Perhaps like wine aficionados centuries later, she also couldn’t escape the sensation that the rotten grape juice reflected the region they lived in. It smelled of the garrigue and the lavender around their cave – spoke to her of the people and their land. But mostly, she found out later, it provided an endless stream of wine-code chatter between her and the growing number of her Neanderthal friends that enjoyed rotten grape juice too. Why, she’s just like us!

However, the second mystery: how did they know how to repeat and repeat it right? Rot the grape at the right moment? Use malolactic fermentation, or not? Oak or stainless steel? Twist or cork? Actually, I’ve re-thought this and I don’t care. I don’t need to solve that. I’ll leave that to those really serious about wine. For now, it’s time to pop a cork and simply enjoy the beverage I don’t fully understand. I love a mystery. I love wine.

Way Too Early Holiday Edition 1 – The Red Daily Slosh

7 Nov

zztopJust a few preambles:

Did anyone else see ZZ Top last night? Ultra cool and loud. Still bringing it. Click here to see my favourite song of the night.

I must have hit a nerve with my last post on the early days of wine drinking. Many people responded with their ‘go-to’ wine from the past. Many emailed, which I love but you can also just click on “Comment” below and leave your, well, comment. Alas, many of these wines are not available anymore, I fear.

mateus2Mateus – hands-down most mentioned wine. Still around and I may be alone but I don’t think it’s that bad now. Echo – “it’s that bad now”. Hell, I am alone;

Colio Bianco Seco (1L size);

Mouton Cadet Rouge – goes particularly well with Korean cuisine, I hear;

One that I added during email discussions and for full disclosure purposes was Boonesberry Farms Strawberry Hill. Yikes;

“The Melting Candle’ Chianti – I believe it was called Chianti Ruffino? Which doesn’t sound plausible. And, if you can tell me what the name of the baskets that were woven around the bottles – you win a ……………actually, you win nothing other than self-satisfaction and bragging rights. But, it is a word that we use all the time now – but in another way; and

Lonesome Charlie – seriously, there was a wine called Lonesome Charlie? I vote, to capitalize on current affairs, we release a wine called Lonesome Rob (vodka-infused chardonnay with just a pinch of crack that you can drink, smoke, or snort and deny all of it because you were in a drunken stupor) or Wallin’s Blush (wait, she’s not even ashamed enough to blush). Any other current affair-inspired suggestions?

God help us! Merchants are already trumpeting the beginning of the “Holiday Season”, whatever that means to you. I guess Halloween finished up last week or so, might as well get the marketing machine in gear and give us all an excuse to buy booze. In my case, it is wasted hype – you had me at “Operating Hours are 10 am to 10 pm”.

kaikenultracsIf you’ve wandered the Argentina aisles of your local, you’ve probably seen this brand once or twice. This week, 2010 Kaiken Ultra Cabernet Sauvignon #135202 $19.95 arrives (these bi-weekly events are now “arrivals” not “releases”). This is the Argentina arm of the Chilean wine company, Montes and we love Montes on these pages! Grapes are from the Lujàn de Cuyo and Valle de Uco areas. The ‘Ultra’ line appears to be their top wines with the exception of special releases from time to time. The wine above’s nose is still pretty muddled for me – dark with some woodiness but I can’t get the fruit (blackberry) that some of the reviewers find. But, the experience in the mouth is another thing altogether – I get the blackberry there – with a surprisingly Italian Super Tuscan vibe – leather? Nicely balanced, mildly tannic, would be great with a real meal – burnt red meat, veggies, spuds. Interesting things that occupy a cluttered mind – the Kaiken website has a neat diagram with a schematic, similar to that of their label, of Mount Aconcagua. Accompanying the schematic the words, “The highest mountain in the world, second to the Himalayas.” What? “est” means most, best, ultimate. Not second or penultimate to something else. If it were, we could read this on the MLSE website, “The Toronto Maple Leafs winners of the most Stanley Cups, second to the Montreal Canadiens.”

lazuliLet’s cross the Andes. There’s a wine from another winery that we speak of often. “Well, that’s not true, Bill.” OK, we don’t speak of it ‘often’ – but once in a while and favourably – Chilensis. It’s usually in connection with their Carmenère, which is available this weekend for $13.95. If that’s your sweet spot pick it up. But, if you want to kick it up a notch look to this blend. The 2010 Chilensis Lazuli #348129 $17.95 is a blend of the usual Bordeaux suspects (sans Cabernet Franc) plus 9% Syrah, and 8% Carmenère. It’s got great grip and after a breath or two, it opens to dried fruits and some woodiness. I think that if you like California Cabernet – particularly with steak, say – you’d love this wine and be saving a bunch too, yeah?

falconeAnd under the category Giving It Another Try, I’m going to recommend 2007 Rivera Il Falcone Riserva #177295 $22.95. I recommended the 2006 version of this last year and the feedback was not great – people found it ‘harsh’ and ‘almost impenetrable’. I liked it which just goes to show you that I am more sophisticated than some of my friends. This one won’t be received similarly, will it? Well, I don’t think so – had it in Puglia from whence it comes – loved it. Where the South American wines above seem to be black or dark fruit based, this one oozes red fruits. Chewy, lots of weight. Could it use some time? For sure. But, why not just decant for an hour or so, swirl like mad, and guzzle it now? Perfect wine to buy two – one for now, one for a year from now. Buy it, if you don’t like it, I will take unopened bottles at discount.

Ones that I haven’t tasted that I’m going to jump on:

saumurGo ahead, tell me who does Cabernet Franc better than Cheval Blanc and the Loire? What’s that you say? Niagara is doing Cabernet Franc well both as a single varietal and an ice wine? Yeah but, I’m saying – this week, from the Loire, there’s 2010 Reserve des Vignerons Saumur-Champigny #103879 $17.95. Pick this up if you’re looking to expand your Cabernet Franc beyond Cheval Blanc. Who am I kidding? No one who reads this buys CB. Anyway, I’m getting this one and might tell you about it in future posts.

lalunaA grape that I don’t mention much here is Barbera from Piedmont. Not sure why but probably the same reason that I don’t talk about Dolcetto much either – they play second fiddle to Nebbiolo (Barolo and Barberesco) and get lost. But, Barberas when they’re good are very good. They can sing a more rustic and lighter tune than their more famous cousins. In my Duff’sWines Super Serious Wine Drinker Paradigm®, Valpolicella Classico and Barbera both score 137.164 with two criteria met. I guess, the scale sees them as similar in feel, appropriate occasion matching, etc. Another good thing is that they are almost always available on Italian restaurants’ wine lists – so getting to know them is good practice for ordering. This week it’s  2010 La Luna E I Falò Barbera d’Asti Superiore #627901 $19.95. I think I’ll get a couple.

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