In my latest piece for MyNameIsBarbera.com, we compare the top of the Barbera DOCG quality pyramid to a character who carries an actual piece; namely, 007 himself.
I hope that you’ll forgive the somewhat graphic JB image above… it’s one of my favorites, and it’s more dynamic – though not nearly as pretty! – as vineyard images from Nizza vineyards, like this one:
See? No real thrilling action going on there. That comes after harvest, oak aging, and bottle aging, after which Nizza DOCG Barbera wines ought to thrill lovers of Italian reds, because they are as serious, powerful, and age-worthy as Barbera gets. Hit up the link below for the details on that…
NIZZA DOCG, A SMOKING DRESSED BARBERA
You wouldn’t necessarily know it when meeting him, but Nicola Trabucco‘s childhood nicknames (which in turn provide the fantasy names for two of his eponymous winery’s releases) included “bug up the ass” and “active.”
Maybe the former consulting agronomist/enologist (and, it could be argued, aging Michael Keaton doppelganger) has mellowed with age? That would be fitting, considering how his flagship Aglianico performs after several years of bottle rest. But let’s not get ahead of ourselves; context first, right?
Trabucco spent over ten years as a consultant to wineries in Campania’s Falernum region, helping some of his clients achieve high scores from the traditional wine rags, and bringing additional attention (some of it unwanted, apparently) to the Monte Massico area, and a small explosion of sorts in the number of wineries producing and labeling Falerno. In 2003, he opened his own winery in a former Carinola stable, with vineyards seated not far from the coast, among the cherry trees dotted at various elevations on Massico.
By his own account, Trabucco can thank the past for much of his success. Aside from the high Parker scores that helped ensconce his consulting gig, the name Falerno itself is a favorite of history buffs, being derived from the famous falernian wine of ancient Rome. As Trabucco puts it, “Falerno today has little to do with the drink of antiquity.” For starters, that wine, though made from Aglianico, was probably white. But, like modern Campania reds, it was powerful; as Pliny the Elder put it, falernian vino was “the only wine that takes light when a flame is applied to it.” [ Editor’s note: I’ll bet that they were sober when they performed that experiment, too. ]
It’s how Aglianco fares over time, however, that constitutes its modern reputation; to wit, here’s a little trip down Trabucco’s corsia di memoria del vino rosso…
Read the rest of this stuff »
Boston wine industry peeps!
I’ll be joining forces with IVBAM and Please the Palate for a trade event focusing on the wines of Madeira on Tuesday, June 6, 2017, at Committee Boston.
I’m not sure how much ass my presentation will kick, but I can assure you that much ass will indeed be kicked by the wine selections…
Qualified wine biz types can can register for the event at https://madeirawineboston.eventbrite.com/.
Here are more details. Hope to see you there!
IVBAM, Madeira Wine, Embroidery and Handicraft Institute and the Madeira Wine Producers invite you to enjoy the wine that celebrated the independence of the United States of American in 1776.
Madeira Wine Master Class Seminar – 11:00am – 12:30pm
Presenter: Joe Roberts of 1WineDude
Walk Around Tasting featuring more than 30 Madeira Wines – 12:30pm – 3:30pm
Blandy’s Madeira Wine Company, CAF-Madeira Vintners, Henriques & Henriques, Justino’s Madeira Wines, Pereira D’Oliveira, Vinhos Barbeito
Join us for this exclusive tasting open to qualified wine trade and media only.