Wines Of Piedmont

Wines Of Piedmont

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hey there this is Jennifer simonetti Brian master of wine here at the weekly tasting and this week we are in Italy in the region of Piedmont a pmo day literally translates to foot of the mountains in Italian and it is indeed at the foot of the Alps so yes it's at the foot of the mountains on the Alps and there's a lot of hills so it's a very hilly region and if you ever take a drive there make sure you sit in the front seat because if you're in the back seat you're gonna get sick I know I did it so cuz you've got a lot of
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winding roads and everything but you'll also notice that there's a lot of fog in the area in the mornings just like you see in Sonoma and it makes these great pocket microclimates for different grape varieties that some do better in a little more warmth others do better with cool grape varieties so it's really interesting to see now have you ever had the Italian dessert tiramisu you've probably heard of it if you've ever gone to an Italian restaurant and then seen it on a menu tiramisu is from
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Piemonte they and stick with me I've got a point here tiramisu is made with these little cookies or light long cookies that translates to ladyfingers and it's in Italian it's subtle yog be south okay Odie is ladyfingers and what why that's important and why that means something is in Piemonte day it used to be part of an old ancient kingdom called the Savoy or savoir
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kingdom what he used to stretch from the region of Piedmont they all the way up to burgundy and what that means and it actually translates even today there's a lot of commonalities between burgundy and this region and Pyrmont a and it comes out in the viticulture first of all they share a lot of different agricultural aspects over the centuries and so their viticulture is fairly similar we also see a lot of finesse and and a lot of high quality in their
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cuisine for example they use a lot of truffles in pilaf and came out they is known for its white truffles it's fantastic lastly even the dialect sounds more French in p.m. all day than the common Italian dialect so if you ever go there and you hear them speaking Italian it actually sounds more French than Italian so there's a huge connection between burgundy and PML today and the wines themselves also have a finesse and an
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elegance to them so that it gives you an insight as to why so let's go and taste through them the first one we have in this pack is a Dolcetto from the region of de Leon e Dolcetto is the name of the grape and it translates to little sweet one in Italian it's not a sweet wine it's dry hundred percent dry wine but the grape itself translates to little sweet one and it's not as planted as much as let's say Barbera but this has a unique characteristic to it
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and when I was studying wine I always heard this term danced in free what does damson fruit mean well it means and what what I'm gonna interpret for you it means plum so a damson plum it's it's got this plum enos this black purple blue fruit kind of fruit which if you like merlot or you'd like mulled back you're gonna enjoy this wine because if you like that similar kind of fruit you're gonna like it in Dolcetto and on
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the palate it's medium body and moderate to moderately high acid just because it comes from the the region of Viviani guiliani is a little higher in its elevation than that say the region of alba and other areas where Dolcetto is grown and why we care about elevation is the higher up you go the cooler gets and also the smaller pulp to skin ratio is so there's more skin to the actual pulp
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makes it a much more dense and richer kind of style of wine but on the palate it has a higher level of acidity to because of the cooler temperatures so this in comparison to let's say adult check both Alaba it's gonna be higher in acidity perhaps a touch lighter in body but there's a there's also a flint eNOS to the aromatics of this wine and this one sees new oak a lot of times when you see Dolcetto it you don't see oak at all and you just see pure fruit but here you
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do see some French oak and it adds a vanilla spice and care characteristic to the wine and it actually rounds out some of those tannins and it's got fairly low tannin so it's a very easy drinking wine now in the region of Piedmont they they're also known for cattle breeding and so the quality of beef there is extremely high they have something called double muscling in their cattle that it's got very low fat so it's no wonder that they have their own version
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just like the French do of beef tartare and you can also have this one we go incredibly well with that but if you want to skip that and you could probably also go with a carpaccio very thinly sliced beef um and it's absolutely delicious and anytime you have protein like beef with a red wine it's gonna reduce the impression of bitterness and that's why they said red wine and red
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meat but it's really the protein that has a chemical reaction with the tannins and the wine and reduces that impression of bitterness so works with beef and it also works with cheese so you're gonna enjoy that the second wine we have in the pack is a buck beta d'Alba superiore and as the mean in kind of implies superiore is superior in Italian and if you see that at the end of a wine from this region it indicates a level of
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quality so arrey is a bit higher in quality than regular all of us so this is it this is a Barbera Velva superiore so that's what that means and it can have a little bit higher level of alcohol and it may require some lower yields but in general they say that this is a better quality wine so superiore at the end Barbera itself if you're comparing it to the Dolcetto has more of a red fruit characteristic as opposed to the damson
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or black fruit or black plum fruit that you get from Dolcetto Barbera is known for its high acidity and if you like Pinot Noir you're probably gonna really like Barbera and particularly Bavetta Alba it has again some red cherry fruit high level of acidity low level of tennis a low level of bitterness it makes this also a very easy drinking elegant wine like they'll check though traditionally speaking it was made with
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no impression of whatsoever so they either used old oak or in modern times use stainless steel for a traditional style however this is a little bit more modern or I should say it's probably halfway between modern and traditional because it's got 20 percent new French oak on it which gives it that vanilla kind of spiciness and it's so it's like vanilla with cherries which you know I like and also it's been matured in Slavonia n-- oak as well it's been matured in Slavonia nope so what does
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that mean Slavonia oak in comparison to French owsla livonian is a bit softer and more delicate in the flavor and character it imparts into the wine the front French oak is a lot more intense vanilla spice and American oak which you don't really see in that way but American oath lends like a coconut kind of flavor and some people say dill I don't I never get dill but some of you might but those are the differences in Oh some people use Hungarian oak some people use Portuguese oak like they use
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in Portugal but this sees new French oak and Slavonia nooks so the intense city of that spice is is not as intense but you got a little touch of Frenchness there which is wonderful in terms of food and wine pairing but betta Velva is actually gives me a memory of one of the best food and wine pairings i've ever had in my entire life so that says a lot it was actually in
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p.m. on thing when I had it and it was these little ravioli is called agnolotti agnolotti is these little semicircle black of better terms semicircle raviolis that is made in the area where they're known from and they're filled with cheese and it had a butter sage and white truffle sauce oh my god this is this amazing and I had it with a but better table now you may know but betta dusty which is from the region of Asti
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this is Papa de Valois the region of Alba and when I was studying I always tried to remember it like this ah ste is the skinny sister to Alba which is the more voluptuous party-going sister because my bad a doll by the bar Baroness that come from this region are a little bit fuller and body so they're the weightier on the palate they're less acidic a little rounder on the palate and it's got a little bit of higher level of alcohol so that's why I say it's the the fuller of a more voluptuous party going sister so hopefully you'll
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taste that and enjoy that wine the third and final wine we have in this pack is a Barbaresco or a sofa now the word reserva has a meaning just like superiore has a meaning but it is kind of nebulous in reserva as you probably guess means reserved but it has different meanings in different regions and it generally means it's been aged for over a year but it's not really tied down to any
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amount of time at or I should say to that some regions have one specified time and other regions have different specify its time so for example Barolo can age up to 62 months and that's a combination between barrel aging and bottle aging so when you see the word reserva it doesn't necessarily mean it's a higher quality wine not necessarily generally is but not necessarily but it does mean that it's been aged longer particularly in a producer's portfolio
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now this wine and Barbaresco raises other thought that we have here it is made with Nebbiolo Nebbiolo is the name of the grape and it the grape variety name comes from the word Nivea or fog in French and French in Italian get that connection the French Connection going on there it means and what it refers to is the fog that comes rolling in into the morning and in the evening in this region remember we're talking
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about the beginning all those hills well that's what creates these little micro climates little pockets all around just like you see in Sonoma but that's where you get some of these influences from and and Nebbiolo is a wine of extremes if all grape varieties had an extreme sports contest the people that would win because it's extremely high in acid its high in alcohol it is high in tannin but the only thing you don't see that it's
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really high in is color yeah and that might blow your you know brains out there a little bit because the color of nebula is a pale ruby and a lot of times too because the intensity of the tannin is so high it's aged for a long period of time so it kind of takes the rough edges off of that bitterness you know of where the tannin and when you age a wine you get a lot more earthiness and more spice that comes
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through not all fruit actually the fruit drops back a little bit but you have more that come through in this one this is 2011 I get a lot of tea leaf and rose petal which is also high very known for Nebbiolo so tea leaf and rose petal and some dried strawberry so that's really a delicious combination but that spiciness you're going to get especially in comparison to the Bach data and the dull check though but nebula is known for
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more red berries so that strawberry kind of of note in terms of food and wine pairing there's another connection to France here in Burgundy they have beef bourguignon they have Coco van which is you know beef braised in red burgundy also Kokkola is also you know chicken braised in red wine and here in this region they have feel that's braised in nebula so that is a local dish and as they say if it grows together it goes
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together so that is this Pat I hope you've enjoyed it I really enjoy putting this pack together for you and I hope it really delivers on on flavor and quality for you like it does for me and until next time Cheers [Music]

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