I attended an amazing Masterclass last week: “Great Italian Wines – Understanding Indigenous Grape Varieties.” The seminar was led by the knowledgeable Sandra Colosimo, a member of the Associazione Italiana Sommeliers. Sandra led us to explore and learn about the “Noble” Nebbiolo and Valpolicella varieties, their qualities, traceability, terroir and unique characteristics.
Here are details on the two wines tasted:
2016 “Rocolo” Valpolicella DOC Superiore (Agricola Piccoli Daniella S.S.)
Grape varieties: Corvina 40%, Corvinone 25%, Rondinella 30%, Oseleta, Molinara and Croatina 5%
Ruby red hue with hints of purple; elegant yet complex nose with floral notes and berries evolving to eucalyptus, and slight touches of smokiness and balsamic; very well-balanced wine, some flavours of cherry and raspberry with hints of vanilla – long elegant finish
Food pairings: red meat, game dishes and strong hard cheeses
2018 Oddero Langhe Nebbiolo DOC
Grape Varietal: 100% Nebbiolo
Alcohol: 14% vol.
typical Nebbiolo with a ruby-red hue, perfumed bouquet of violets and red fruits, with dusty chalky tannins – lovely long finish.
Food Pairings: Aged cheeses, Meat or mushroom-based pasta and rice dishes
To enhance the tasting experience, the wines were paired with and appetizer plate of Italian specialty foods: Prosciutto di Parma DOP, Grana Padano DOP, Salame Finocchiona Toscano IGP, Piave DOP, Olive Taggiasche, and Olive Baresane, Taralli.
This masterclass series is organized in collaboration with Cavinona, Terroni’s exclusive wine agency.
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