The two greatest Italian red grape varieties create everything from table wines to complex, age-worthy bottles. Come join me on a blind tasting journey between Sangiovese & Nebbiolo. Can I tell the difference?
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Wines featured in this episode:
Adriano Marco e Vittorio, Basarin Babaresco 2019
Fèlsina, Fontolloro 2018
Marchesi di Barolo, Sarmasa Barolo 2017
Boscarelli, Il Nocio Vino Nobile di Montepulciano 2017
GD Vajra, Albe Barolo 2018
Terre Margaritelli, Pictoricius Torgiano Rosso Riserva 2018
Ada Nada, Cichin Barbaresco 2017
Poliziano, Le Caggiole Vino Nobile di Montepulciano 2017
00:00 Sangiovese & Nebbiolo
03:19 Wine Glasses for Red Wines
03:35 Blind Tasting Italian Red Wine
09:17 Blind Tasting REVEAL
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27 Comments
do sum georgian wine blind testing plsss <3
Greetings from Singapore
Barolos really love cellar time. The people at Vajra have been researching for years reading old letters and diaries and have found that from 1500 to 1950, Nebbiolo was used to make a light crisp wine that often had a few bubbles. Then came the next style of dark heavy tannic heavily oaked wines…and the world loved them. I could never figure out what the winemakers were trying to do as Nebbiolo is a thin skinned grape, much like Pinot Noir. Then around 2005, I encountered the wines from Paolo Scavino whose wines were much lighter in color. This is like a masculine Pinot Noir that makes a statement on its finish. I like this newer style that doesn't demand 15, 20, 25 years in the cellar. The Barbaresco producers have never "gone dark" like the Barolo producers to the best of my knowledge. So many wine, so little time.
i think the quality of Chianti, the last 20 yers, have gone tru the roofe. its easy the best, bang for your bugs.
That said. italy in general. is great value, if you know what to look for. Well here in europe that is 😁
i think what you pay for them in the Usa, is a bit high. but again American wine's in the EU, are soo darn expencive. 😄
$30 for a 94 point Nebiollo? Wow!
Wow doc, great video
I love both Nebbiolo and Sangiovese. My challenge is that my wife doesn’t love them, so I don’t drink them as often as I’d like.
As for blind tastings, I will have my wife open two wines from a tasting stash I keep and she occasionally supplements with a few wines from Costco (which is useful because that way any wine she opens could be anything). While I do attempt to guess what they are, the primary reason I like doing this is because it’s forced me to be honest about what I like without being influenced by the grape, price, or producer. Most recent surprise was a highly-rated, but not super expensive Chianti Classico Riserva, that I was really confused by. I didn’t think it was Sangiovese (color was darker than expected, and the oak was very prominent – maybe I should have expected that). Anyway, it’s a really fun and useful way to taste wines.
Is it ever acceptable to have food with a blind tasting since your getting hammered with Tannins? Or that is generally considered too much of a variable? Nice showing wines looked great n awesome value!
Team Nebbiolo here all day! The tart dry red fruit, floral aromas, dry herbs and terracota with great acidity and harsh tanins, that is what i look for in wine. Elegant as Pinot Noir but super aggressive and complex. its just like i enjoy my girls, violent, communist, tattooed, borderline lesbians, with armpit hair in a red dress!
Barolo is the only wine I've ever tried that has been too acidic in that it irritated my tongue a little (and I love acidity in wines). Recently I tried the Vajra Barolo Albe, I think the 2016 which is meant to be an incredible vintage, but from my tasting it shouldn't be opened for a good while yet – too harsh, but the quality of course does shine through.
I like the Nebbiolo and Sangiovese wines are aged traditionally in botti. I grape to shine rather than compete with Bordeaux.
I absolutely love your metaphore of Nebbiolo being “a boxer who also does ballet”❤
Both grapes are my favourite.
Very nice & informative video. Those two grapes were, for me, kinda hard to get into especially several years ago when i was younger because of the acidity. But now i'm more & more into these wines and begin to understand why they are beloved by many wine enthusiasts. Cheers Matthew !
Just speaking out loud but I wish wine reviewers would retreat from 100pt scoring scale. It makes no sense and just confuses people. A simpler 1-10 scale or even 1-5 is so much more intuitive and would be easier to understand if a wine was bad, middling, good, or great.
as much as possible of both
I’ve been waiting for so long since you teased that photo of Barolo Albe… I almost thought I missed it!
Super interesting! I haven't tried many Nebbiolo, but I've liked each one. I think I'll visit in the autumn time.
Last year I did pick up a few bottles of the 2016 vintage G.D. Vajra Barolo Albe for 26€ a piece an absolute amazing value.
It was also for me an introduction to Barolo that made me really love the wines of Barolo.
I wish I could taste and find more of these in France ! I use to have, taste and drink Italians while working in Norway as they do well on this market, big fan of Fèlsina, Fontolloro , GD Vajra, Albe Barolo & Bascarelli a great classic
Top Video! Great wines! 😅
Interesting tasting, thank you. I have a slight preference to Nebbiolo but I like it to be mature, so it can be bit expensive. For good value wines I'm interested in exploring Argentina Malbec and it would be really great if you were able to do a tasting of these wines sometime in the future. I do hope this will be possible!
The enthusiasm with which he tastes wine is fun to watch.
As a fan of Sangiovese, I really enjoyed this blind tasting. Love your enthusiasm!
I am pretty happy with both Nebbiolo and Sangiovese. The problem is that my wife isn't too fond of Sangiovese, besides Brunello, and even basic Nebbiolo d'Alba starts at 20-25 US$ here. So not too much of either, though I do have a Chianti Classico Riserva 2012, A Kirkland Signature Brunello '06 and an organic Nebbiolo d'Alba '18.
Besides wine geeks and aficionados Vino Nobile di Montepulciano is a pretty confusing and hard to understand appellation/region, as it sounds rather similar to Montepulciano from Abruzzo. I was surprised that some of these wines cost more that the Barolos!
Sangiovese seems to be able to make a variety of wines across various terroirs, mainly in Italy but also in other places. It seems that once Nebbiolo leaves northern Italy it doesn't taste the same, hopefully in the future Roero and the other "lesser" regions of Nebbiolo will increase quality and quantity to offset the rise of prices in Barolo and Barbaresco.
Your best video so far…
i've really only had exposure to young nebbiolos. i'd like to change that along with my opinion of the grape. for the meantime, i prefer sangiovese.