Tiberio Question

M

Mark Anisman

Mark Anisman
just had the 2022 Tiberio Pecorino. A 3 in its weight class I think (I don't have a wide experience with said grape) and certainly a 2 overall.
there seems to be only 2 ranges of pricing, one being $20-30 and the other being > $100.
Is the latter group worth the splurge? Is this Pepe / Valentini territory and are there similarities?
 
I can't speak to the Fonte Canale, but will certainly second the $20-30 range of Tiberio wines being terrific. I love the Trebbiano d'Abruzzo.
 
The Tiberio Pecorino Quarmari is a new fancy bottling that I haven't had. I like the regular Pecorino, but usually prefer the Trebbiano. The Trebbiano Fonte Canale is really good and I was a buyer until the price really spiked. The Tiberios have a big social media presence and seem to travel extensively promoting their brand at Michelin * restaurants. It is imported into the US by The Sorting Table. Read into all that what you will.

That being said, I still think that the Trebbiano and Cerasuolo ar efantastic wines and good value. I buy the Pecorino too, but usually only 3-4 bottles per vintage. As I said, I passed on the new fancy Pecorino and the last couple of vintages of Fonte Canale.
 
super helpful & thank you one and all. Ian D'Agata Wine Review, March, 2025 : raved about the fancy Pecorino. is he a good critic?
 
Imagine you feel like making your Monday night moules special in tomato-garlic wine broth this time around. Because you can. Your Muscadet, Sancerre, and even Champagne (even though you'll waste everyone's time claiming it's just a matter of finding the *right* Champagne) will object profusely. So your knee-jerk reaction is to go Mediterranean, and if you are lucky you'll end up with something like Maestracci Corse Calvi Blanc or a nice bottle of Trebbiano, perhaps even from Tiberio. Not bad, but wait a minute, there was a reason you thought of Muscadet in the first place, since it kicked ass with your last moules rendition in a different prep. You've got the flavors matched, but you don't want to lose the salinity, you gotta feel that sea breeze. The answer is of course Pecorino. With the caveat that even Tiberio's, while surprisingly vibrant in 2018, is beginning to pick up a bit of baby fat for the genre in vintages such as 2020 and 2022. Best therefore to check the weather report. As to general preferences for Christiana's Trebbiano or Cerasuolo to Pecorino? Sure, why not. Only one question: what the fuck does that even mean?
 
Actually, just get a decent bottle of Quincy, pour half of it in the pot with the mussels and the other half in the cook and all will be well.
 
originally posted by Jeff Grossman:
Actually, just get a decent bottle of Quincy, pour half of it in the pot with the mussels and the other half in the cook and all will be well.
Click to expand...

Quincy? Or won't say?
 
originally posted by Mark Anisman:
super helpful & thank you one and all. Ian D'Agata Wine Review, March, 2025 : raved about the fancy Pecorino. is he a good critic?
Click to expand...

If I had a very close relationship with a particular person, I might not review their wines because it might appear by doing so that I wasn't impartial. I've noticed that not everyone feels the same way, however.
 
You must log in or register to reply here.
Back
Top