Great Asimov Article

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Yule Kim

Yule Kim
I really liked Asimov's article this week. I'm sure many here have already read it, but I thought he really hit a home run with this one. A celebration of the esoteric, and some mild chastisement on people who insist on only drinking Sauvignon Blanc, are good things (I say this as a friend of mine is planning on doing a NZ Sauvignon Blanc dinner party at his house).

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www.nytimes.com
 
" I, myself have changed with the variety, and I find myself to be a different person, watching and listening to the land, and to nature, in a different way." Perfect.
 
Thanks, I hadn't had a chance to catch that yet.

It's a good article, and I have been extremely impressed by several Foradori wines in recent weeks, notes to follow if I have a moment.
 
originally posted by SFJoe:
Thanks, I hadn't had a chance to catch that yet.

It's a good article, and I have been extremely impressed by several Foradori wines in recent weeks, notes to follow if I have a moment.
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I'll be looking forward to those notes. I am glad I was able to do that little side-by-side of the '06 & '07 Foradori back in November. Unfortunately haven't seen the '06 since.

I really liked the article and would love to try some of those other Teroldegos he mentioned.
 
Went through a case of the 97 Granato between five and ten years ago and it was terrific. At a recent tasting here in São Paulo, the 2007 regular and Granato were pleasant enough (though served too warm), but had what I call a strong "lactic" note which I found mildly off-putting. I asked Elisabeta Foradori about it, and she said it was a "caratteristica dell'annata" (characteristic of the vintage). I pestered some more and asked if it might be due to something like unusually high lactic acid or vanillin, and she just repeated with a thin but aristocratic smile that it was a "caratteristica dell’annata." Curious to hear what you guys found.
 
I was glad to read this piece. Foradori in 1995 (before Granato and with the old training system that was later removed) is spectacular. Amazing, amazing. A recent 1996 Granato left me a bit underwhelmed.

I think the regular 2006 Foradori Teroldego was my favorite release in several years, and is a wine I prefer to any Granato. I had problems with cork taint in the halves, though.

To be honest, I don't understand why people don't talk more about De Vescovi-Ulzbach, which is by far my favorite imported Teroldego producer.

Greg dal Piaz once shared with me several Teroldego treasures, including that 1995 Foradori, and I noted at that dinner that one of my preferred bottles was from a producer who is not imported at all. I'd have to look back for the name, though.
 
originally posted by Tom Glasgow:
Oswaldo, Lars answered your question in an earlier post along with Ignacio.
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Thanks, the memory ailment named after a German doctor whose name I forget strikes again.
 
originally posted by Levi Dalton:

To be honest, I don't understand why people don't talk more about De Vescovi-Ulzbach...
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Isn't that the question that answers itself?
 
originally posted by SFJoe:
originally posted by Levi Dalton:

To be honest, I don't understand why people don't talk more about De Vescovi-Ulzbach...
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Isn't that the question that answers itself?
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I mean, if a prospective consumer is going to do the linguistic gymnastics required for teroldego, it seems like they could work around a little Ulz as well.
 
originally posted by Levi Dalton:
I was glad to read this piece. Foradori in 1995 (before Granato and with the old training system that was later removed) is spectacular. Amazing, amazing. A recent 1996 Granato left me a bit underwhelmed.
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The 1996 Vigneto Sgarzon was, and remains, the best Foradori I've ever tasted. (Unless I'm mistaken, Elisabetta's ex-husband still had a hand in that one). Granato, while often very good, for some reason never seems to really move me, an impression yet again confirmed by a bottle of the 2000 I had some days ago.
 
I have to say that Mr. Asimov's article has encouraged me to have more Fumin in the coming year. I've been slacking on that.
 
Was seeing some mention on the Twitters today about Foradori and anfora aged wines. Not having heard about this before (and with this thread in mind) I was curious. Did a quick search and found a blog (in Italian) detailing a bit about the Foradori anfora wines. Using my friend Google translate, it seems there are three wines that Elisabetta is doing a 'two year experiment' with. A white, the Nosiola, that has had eight months skin contact (I guess the grape is also called nosiola?) and then two vineyard specific Teroldegos, the Sgarzon and Morei.

Interesting. Anybody have any more info? Evidently, there is a tasting lunch 3/2 at Maialino where they'll be shown. Someone here should infiltrate and send reconnaissance.
 
Lars, yeah, nosiola is a local white grape. I like the examples of it that ive had, one that was even late harvested by 3 weeks then fermented dry...it was nice stuff. Airy mountain wine without and harsh stemmy characteristics. On the white side my favorite is still Nusserhof's blat(t)erle though!
 
originally posted by SFJoe:
They are all very, very good. Unfortunately, "anecdotal quantities" would be an overstatement.
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friggin' delicious. reds only in magnums, i believe. although, i believe she said she would have greater(ish) quantities in the future and would bottle 750s.
 
Informative discussion on the article's content. I was actually blown away with the photo accompanying it, which is a masterpiece of composition.
 
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