Blink and they're gone.

J

Jeff Grossman

Jeff Grossman
Chambers sent an offer this morning with 16 bottles of aged chinato. Gone within 2 hours. I suppose the 'Old Guard' in Piemonte would be pleased, and maybe a little puzzled, at the popularity of their little digestivo.
 
Speaking of Chinato, I cannot find any reports of Damliano's. Can anyone supply opinion, good or bad?
 
originally posted by MarkS:
Speaking of Chinato, I cannot find any reports of Damliano's. Can anyone supply opinion, good or bad?
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Of the recent releases of Damilano Chinato, the style is quite modern. Chocolate cake and some quinine. I don't know what it was like in the past.
 
originally posted by Keith Levenberg:
On a similar subject (and especially since we've already got Levi's attention), can anyone recommend some Amari available at retail?
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Keith, I prefer them on the less sweet side. I like Braulio alot- its an alpine Amaro and on the lean and very herbal side. Its a fascinating sip with a lot going on but it probably isn't everyone's cup of tea. I prefer it with a bit of orange peel or even a twist of lemon.
The Bianchi Segesta is another I drank quite a bit this summer. Sweeter and just more plush in general but very refreshing. I prefered it on ice and cut with soda to mitigate the sweetness.
 
originally posted by Levi Dalton:
originally posted by MarkS:
Speaking of Chinato, I cannot find any reports of Damliano's. Can anyone supply opinion, good or bad?
Click to expand...

Of the recent releases of Damilano Chinato, the style is quite modern. Chocolate cake and some quinine. I don't know what it was like in the past.
Click to expand...

Thanks, Levi - I was afraid of that.
 
originally posted by Keith Levenberg:
On a similar subject (and especially since we've already got Levi's attention), can anyone recommend some Amari available at retail?
Click to expand...

What are you looking for stylistically?
 
originally posted by Brian C:
originally posted by Keith Levenberg:
On a similar subject (and especially since we've already got Levi's attention), can anyone recommend some Amari available at retail?
Click to expand...
Keith, I prefer them on the less sweet side. I like Braulio alot- its an alpine Amaro and on the lean and very herbal side. Its a fascinating sip with a lot going on but it probably isn't everyone's cup of tea. I prefer it with a bit of orange peel or even a twist of lemon.
The Bianchi Segesta is another I drank quite a bit this summer. Sweeter and just more plush in general but very refreshing. I prefered it on ice and cut with soda to mitigate the sweetness.
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At the dinner I had with Zul (mentioned elsewhere) we has Braulio "sorbetto" which was really some Braulio mixed with some sort of cream that was light and refreshing. Zul, who had decided not to order dessert to preserve his elfin figure, was compelled to have one once he saw mine.
 
originally posted by Levi Dalton:
originally posted by Keith Levenberg:
On a similar subject (and especially since we've already got Levi's attention), can anyone recommend some Amari available at retail?
Click to expand...

What are you looking for stylistically?
Click to expand...
Nada at this point. Just good examples of whatever style. I'm still exploring.
 
originally posted by Keith Levenberg:
originally posted by Levi Dalton:
originally posted by Keith Levenberg:
On a similar subject (and especially since we've already got Levi's attention), can anyone recommend some Amari available at retail?
Click to expand...

What are you looking for stylistically?
Click to expand...
Nada at this point. Just good examples of whatever style. I'm still exploring.
Click to expand...

Braulio [especially the Riserva if you can find it] (alpine herbs)
Nonino (subtle wood aging)
Caffo del Capo (the burnt orange character of the Southern amaro)
S. Maria al Monte (elements of alpine and Fernet style bitterness)
Meletti (infused with saffron)
Da Peloni Fernet (a very good alternative to Branca, features cola notes)

Would offer you a wide range of styles to get a handle on where your tastes may lie. There are many others, but this is a good starter kit, I think. This leaves out Chinato, Centerbe, Nocino, and also a host of other items which can be difficult to find (Rosolio!). But it is a good start.
 
originally posted by John Ritchie:
Levi, speaking of Chinati and great posts on the blog, the burning question becomes:

How was your Zabaldano?
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It was not Parkerized.

:)

Augusto Cappellano told me that he had had Zabaldano, and that it was great, but that it was very different from his family's own Chinato. Which is true. Zabaldano is lighter, perhaps sweeter, and a Chinato not designed to leave a big mouthfeel imprint. Perhaps somewhat like Meletti. I wonder if saffron is not an ingredient.

Anyway, John: come over. I still have the bottle in my fridge. My house is yours, and all that.
 
got a bottle of braulio yesterday based on levi's post. enjoyed a glass last night. a very fresh, alpine (evergreen-like) taste. great value too.

levi, do you put varnelli's amari in the same league as the other producers you mentioned?
 
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