Nera La Novella 2008 Terrazze Retiche di Sondrio Chiavennasca Bianco (Lombardy) 80% nebbiolo, 20% chardonnay, and very white. Aromatically dominated one might actually say overwhelmed without exaggerating by ripe pearnot the spicy, mineralistic kind found in Alsatian pinot gris, but a clean, poised expression of the pure fruit. Bright with acidity, lit from within, and doing a bit of an exuberant jig in the glass, this wine is burst-out-laughing enjoyable. It shares with nebbiolo an aromatic primacy, but I think it would be hard to call this nebbiolo in a fully blind (as in blindfolded) taste test, and the chardonnay does round things out a bit. Wow, is this a blast to drink. (12/09)
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White neb
- Thread starter Thor
- Start date
Steve Edmunds
Steve Edmunds
originally posted by Thor:
White nebNera La Novella 2008 Terrazze Retiche di Sondrio Chiavennasca Bianco (Lombardy) 80% nebbiolo, 20% chardonnay, and very white. Aromatically dominated one might actually say overwhelmed without exaggerating by ripe pearnot the spicy, mineralistic kind found in Alsatian pinot gris, but a clean, poised expression of the pure fruit. Bright with acidity, lit from within, and doing a bit of an exuberant jig in the glass, this wine is burst-out-laughing enjoyable. It shares with nebbiolo an aromatic primacy, but I think it would be hard to call this nebbiolo in a fully blind (as in blindfolded) taste test, and the chardonnay does round things out a bit. Wow, is this a blast to drink. (12/09)
Where/how does one come by such a wine as this?
Brad Widelock
Brad Widelock
originally posted by Steve Edmunds:
originally posted by Thor:
White nebNera La Novella 2008 Terrazze Retiche di Sondrio Chiavennasca Bianco (Lombardy) 80% nebbiolo, 20% chardonnay, and very white. Aromatically dominated one might actually say overwhelmed without exaggerating by ripe pearnot the spicy, mineralistic kind found in Alsatian pinot gris, but a clean, poised expression of the pure fruit. Bright with acidity, lit from within, and doing a bit of an exuberant jig in the glass, this wine is burst-out-laughing enjoyable. It shares with nebbiolo an aromatic primacy, but I think it would be hard to call this nebbiolo in a fully blind (as in blindfolded) taste test, and the chardonnay does round things out a bit. Wow, is this a blast to drink. (12/09)
Where/how does one come by such a wine as this?
Steve,
Here is something in the same vein from Wine Expo
Balgera Vini Chiavennasca
Terrazze Retiche di Sondrio Frizzante, Valtellina $22,99
Now THIS is interesting: 100% Nebbiolo (the varietal used to make Barolo, Barbaresco and, more importantly, Sforzato) vinified WHITE then fizz-a-fied to about the pressure and refreshment factor of a nice Prosecco but with a bigger mouthfeel and a drier finish. The culinary possibilities of this are approximately infinite so you had better get started tonight.
Regards,
Brad
Ian Fitzsimmons
Ian Fitzsimmons
Albino wine.
Cory Cartwright
Cory Cartwright
Jim Hanlon blind poured a white frappato for us a few months ago and no one came closer than "Italian white" after a few shots in the dark. In fact the most common answer was Chablis. definitely a good wine to be blinded on.
Yah, that one was tough. Chablis was my guess.originally posted by Cory Cartwright:
Jim Hanlon blind poured a white frappato for us a few months ago and no one came closer than "Italian white" after a few shots in the dark. In fact the most common answer was Chablis. definitely a good wine to be blinded on.
Erbaluce, one of our favorite restaurants in Boston. It was preceded by i Clivi 2004 Verduzzo and followed by a fortified Lagrein (no, really), and interrupted by the flogging of an eel in which the eel was the instrument of flogging and a wall the victim. Oh, and there were cuttlefish. Ink. Greek sardines from a fisherman that makes his customers audition before he'll sell to them. 200-proof blueberries. And truffles. It was that sort of night.Where/how does one come by such a wine as this?
Brad, no fizz in this one, but:
I realize this is Roberto's fault and not yours, but it's ruining my thread.the varietal used to make Barolo, Barbaresco and, more importantly, Sforzato
Cory, that sounds fun. Producer?
Levi Dalton
Levi Dalton
Conti Sertoli Salis makes a delicious Chiavennasca Bianco. It's inexpensive.
Steve Edmunds
Steve Edmunds
Timorasso! Repeat after me: Tee mo Rah so! Taste it! Drink it! Shake up the fucking routine!
Levi Dalton
Levi Dalton
originally posted by Steve Edmunds:
Sorry, but you all are missing the fucking boat!Timorasso! Repeat after me: Tee mo Rah so! Taste it! Drink it! Shake up the fucking routine!
Wait, I think I have seen this episode already...
Levi Dalton
Levi Dalton
originally posted by Thor:
A world of white nebbiolo!
Any white nebbiolo chinato?
Do let me know if you find one, eh?
Sharon Bowman
Sharon Bowman
Meanwhile, in France, Cdric Bouchard is making a still white Coteaux Champenois from the pinot noir grape. It is astounding; very spicy and complex, yet also pure and all that with 100% new oak!
Levi Dalton
Levi Dalton
originally posted by Sharon Bowman:
Meanwhile, in France, Cdric Bouchard is making a still white Coteaux Champenois from the pinot noir grape. It is astounding; very spicy and complex, yet also pure and all that with 100% new oak!
Other whiles, Cavallotto makes a white pinot nero that is delicious.
Arnt Egil Nordlien
Arnt Egil Nordlien
There's a long tradition of vinifying some of the chiavennasca white in Valtellina. Go back to the 50's and you can even find cru's. After DOC it became rarer (as white was not a part of it). There's some around and it can be refreshing. I also have found a lot of pear in the couple of bottles I have tasted. Nebbiolo would never cross my mind.
Emilio Castelli
Emilio Castelli
originally posted by Brad Widelock:
Steve,
Here is something in the same vein from Wine Expo
Balgera Vini Chiavennasca
Terrazze Retiche di Sondrio Frizzante, Valtellina $22,99
Now THIS is interesting: 100% Nebbiolo (the varietal used to make Barolo, Barbaresco and, more importantly, Sforzato) vinified WHITE then fizz-a-fied to about the pressure and refreshment factor of a nice Prosecco but with a bigger mouthfeel and a drier finish. The culinary possibilities of this are approximately infinite so you had better get started tonight.
Regards,
Brad
Hopelessly flabby, even with the fizz.
E
john McCarthy
john McCarthy
originally posted by Levi Dalton:
Conti Sertoli Salis makes a delicious Chiavennasca Bianco. It's inexpensive.
Had this last night with some KILLER food at Rue Cler in Durham last night. I agree on the wine. I thought it showed very well. A must for folks that like weird wine that doesn't taste like hipster wine.
Picky, picky, picky.originally posted by john McCarthy:
folks that like weird wine that doesn't taste like hipster wine.
Sharon Bowman
Sharon Bowman
It's a fine line, in Durham.