Here's a few belated TNs.
One of several wines served at friend's home.
1995 Cascina Bongiovanni Barolo - Italy, Piedmont, Langhe, Barolo (11/9/2008)
This wine really showed nicely. This note is from memory. It was decanted for just under an hour prior to serving. It presented with classic Barolo elements of dried cherry, crushed flowers (roses), leather, earth and herbs. There is some complexity to the wine. Medium bodied and refined. Tannins are still present but seem supportive and fine. The palate gained in weight as the wine was exposed. There was some power to this wine. It paired wonderfully with mushroom risotto.
I brought these to my uncle's birthday dinner at an Italian restaurant in Beverly Hills. We started with Prosecco off the list.
2004 Coffele Soave Classico Alzari - Italy, Veneto, Soave Classico (11/14/2008)
This is 100% Garganega. 40% of it is dried for 30 days and then aged for 12 months in large French oak barrigue. This is a stunning Soave with amazing density. Rich and full bodied with superb concentrated fruit. It shows a deep yellow hue. The aromas just leap out of the glass with citrus, banana, almond and grilled nuts. The acidity really livens up the fruit and works well to deliver the long and lingering finish.
2002 Curto Fontanelle - Italy, Sicily, Eloro (11/14/2008)
When this wine is performing, it can be stunningly delicious. Tonight it performed. It is clearly the most refined, elegant Nero d'Avola I've ever tried. Popped and poured, it was delivering right out of the gate. Aromas of dark fruits, bramble and spice. The palate is where this wine excels. Notes of dark cheries, currant, cocoa, spice and earth all delivered in a nearly perfectly structured package. Plenty of savory flavors. It's a mid weight wine with a delicate but wonderful lengthy finish. If the winery can clean up it's practices I believe consistency will improve.
Brought to our regular Sushi place.
2007 Ciù Ciù Offida Pecorino Le Merlettaie - Italy, Marche, Offida Pecorino (11/22/2008)
Here's my latest sushi wine discovery. 100% Pecorino which somewhat unusual as you usually find something else in the blend (Trebbiano, Passerina). Imagine if you took a great Muscadet like the Pepiere Briords, left it to age it's lees you would wind up with something close to the Le Merlettaie. With bright citrus, saline and a slight nutty component to both nose and palate. What makes this wine go up a notch is the richness and "pop' of the fruit on the palate. It's much racier than othe Pecorino based wines I've tried. Paired really nicely at the sushi bar, especially the with the Tai (Sea Bream with some wasabi and sea salt).