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In this video, I talk about and taste some of the less discovered villages of Burgundy, where exciting wines can still offer real value??
**WINES TASTED IN THIS VIDEO:
🍷 2020 Cascina delle Rose Tre Stelle, Barbaresco DOCG, Italy
https://www.wine-searcher.com/find/cascina+rose+tre+stele+docg+barbaresco+piemonte+italy/
🍷 2022 Paolo Scavino Langhe Nebbiolo, Piedmont, Italy
https://www.wine-searcher.com/find/paolo+scavino+langhe+nebbi+piemonte+italy/
🍷 2020 Angelo Negro ‘Ciabot San Giorgio’, Roero Riserva DOCG, Italy
https://www.wine-searcher.com/find/angelo+negro+ciabot+st+giorgio+rsrv+docg+roero+piemonte+italy/
🍷 2019 Rivetto Briccolina, Barolo DOCG, Italy
https://www.wine-searcher.com/find/rivetto+briccolina+docg+barolo+piemonte+italy/
**LET’S CONNECT:
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**CONTENTS OF THIS VIDEO:
0:00 Is It Worth Upgrading to Barolo or Barbaresco?
4:58 The Tasting
14:53 The Reveal
#winetasting #wineeducation #wine
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24 Comments
Thanks for this, I often can't taste the detailed difference between the $50 bottle and $200 bottle so for me I will buy the bottle priced where I can taste the difference. While I understand that the price of the vineyard is reflected in the price of the bottle I won't pay more for a wine simply because it cost more to produce or because it is rare. I enjoy wine and the Italian wines are some of my favorites but value (quality vs price) is a big driver for me. I really enjoy your content.
Beautifully introduced, and dare I say, I think you're getting reaaally good in communicating wine with your tasting notes!
I also feel like we often forget how much vinification strategies and techniques give us wines with very different aromatics and structural components.
One extreme example might be Chateauneuf du Pape.
The same producer might have a "classic" bottling with GSM (or maybe all 13 varieties) and then share a pure and fully destemmed Grenache one, coming from La Crau.
At the same time, another winemaker may offer a Grenache which wasn't destemmed or filtered, and aged for longer time in new oak.
And, to conclude my monologue, I love Nebbiolo but if I only had 60€ I'm definitely spending it on a single varietal CdP (or single vineyard)😂.
Maybe do an episode with the same four wines from older vintages if they are available and affordable in order to get a feel for their age-worthiness. If not with these four wines, some other wines that have an aged counterpart so that you can compare them. Great episode as always. Thanks.
When you said grippy I knew it was the Barolo, and I thought it might be a bit young. I have committed infanticide once or twice myself.
I love Barolo, and especially Cannubi. Lange Nebbiolo wines are great while you are waiting for your Barolos to age. Great tasting!
I just love Nebbiolo, and I am interested in value. But if you pay more for Barolo without knowing all of the producers and sites in the region, you have such great consistent quality ranging from very good to excellent because of the rules and standards they have. Langhe Nebbiolo is more of a gamble for someone like me.
Enrico is a lovely man, always love to have tasting with him,
Great work! I teach Photoshop retouching too — feel free to subscribe and join in 🙌
Awesome tasting. I’m in your corner, love Nebbiolo. I have a value favorite, if you’ve never had it, you may want to try Arnaldo Rivera Undicicomuni, sourced from eleven communes. I can normally get it for under forty dollars US. cheers.
This video remind me how people in the Audiophile community, claim that some affordable gear sounds better than expensive gear, which costs several times. All of which are nonsense and a lack in understanding quality and noticing the details. "You get what you pay for", after all. I definitely think pricier wines are well worth the money, for the great experience they give me.
Price wise Barolo & Barberesco has become the new Bourgogne – Pinot Noir. I mean with a few exceptions a decent bottle of Barolo starts at 30-40€.
I think it´ll hurt the appellation eventually, because it is not as strong as a trademark as Bourgogne who together with Bordeaux has set their trademark as the immortals the history of wine. Nevertheless, amazing wines all of them!
That reveal was exciting. There is so much left to discover. And yes, upgrading to a great Barolo is still a good idea as long as you can afford it.
Too bad Rivetto is so hard to come by in the Dutch market. Any suggestions?
NO. NOW YOU'RE JACKING UP LANGHE PRICES?! PLEASE. STOP.
I love my Nebbiolos as well.
On the other hand, I would not like to purchase wine that costs $70 but tastes like a 90-point wine.
I'd carefully select these "expensive wines to offer me at least a 92-94 point experience.
Funny enough, Dr. Matthew Horkey had a similar "nebbiolo vs Barolo" theme released just today.
Great comparison. Keep up the great videos.
I am drinking a 2021 Kirkland Signature DOGC Barolo purchased at $24.99 while watching this video. It is the house brand of a store that says they buy wine the same way they buy toilet paper. It is really good (compared to other wine at the same price) and I will be buying more, so while I agree going outside the DOGC might have some better values, it isn't a hard and fast rule, especially in the USA where you don't have a lot of choices for Nebbiolo. I've had this wine before (maybe not the same vintage) and been less impressed, so maybe there is some variation.
Good video, I wish I could get the 2020 Angelo Negro 'Ciabot San Giorgio’, Roero Riserva locally. It is not clear that it is imported into the US. Having said that it looks like the 2019 might even be better. Had a 2020 Damilano Lecinquevigne recently, very enjoyable and similar price.
Hi, Agness. If you happen to have a Coravin, what I found is that it enhances Barolos very much. Just pour your first glass with a Coravin and have the bottle rest for another couple of months. Maybe 3-5 months or so. And then the next glass comes truly magnificent, very different from what you experienced the first time. Despite Coravin manufacturer's statement that the wine should be just the same within years of opening, it seems to impact those harsher Barolos the most. Although if your Barolo is a piece of art from the first glass, then you might not need this trick.
I drink Langhe Nebbiolo with pizza. But real Barolo I treat like Cabernet Sauvignon or Syrah.
I love good wine, but my palate would be just as happy with the less expensive wine.
I think it is more complicated than you state. Nebbiolo wines are some of the most age-worthy and age-rewarding wine styles in the world of wine, but that presumes that somebody stores them and absorbs the cost of storage – whether that be the producer, the wholesaler, retailer or consumer. This adds significant cost if you want to enjoy the wines in their drinking window, which can easily be 15 years after release if not 20. This cost is often borne by the consumer, who may not have access to the wine unless they buy upon new release. I am personally staring at a lot of expensive ornaments right now! The complicated part comes in the form of vintage variation (some vintages being less concentrated and less age worthy therefore best consumed younger) and also certain producers who are making Nebbiolo in a more accessible earlier-drinking style. There is much debate about the old-guard traditional styles versus the new. That is a video in itself. Another complication is wine preparation. Many Italians will open a Barolo shortly after breakfast to be consumed with dinner that evening. They really can be high maintenance wines!
Brava Agnes 🍷
The best American Nebbiolo is from Thomas Fogarty in California. A UC Davis professor told us Nebbiolo thrives in a cloud forest looking scraggly and weak compared to any other vinifera. The giveaway is the licorice notes in the wine.
Some very good niebieolo wines are made outside of Barolo and Barbaresco such as 5Stelle Sfursat from Valtelina and Carema.Fernando. And of course, as Robert Parker said, these wines go well with Chinese dumplings.
Even though Piedmont is famous for monovarietal wines, I really enjoy the occasional wines that are made from a proprietor blend of nebbiolo, barbera and dolcetto. The great thing about blended wines is that different varietals often act synergistically and correct their individual shortcomings. I think dolcetto is the perfect blending varietal for Piemontese wines, because it adds the fruit notes that are often missing from a lot of Piemontese monovarietals.