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Jan Advocate 2017

68 V O L . 7 5 P A R T 1 J A N U A R Y 2 0 1 7 THE ADVOCATE AZELIA BAROLO 2011 #177691 $109 We tasted the 2004 vintage, which was deep ruby in colour. On the nose, we found blackberry, mint and licorice. In the mouth there is an explosion of plums, black cherry, and chocolate, with a slate finish. This wine is old world, still grippy and could have used a couple more years in the bottle. We paired this with osso bucco which it washed down nicely. MASSOLINO DOLCETTO D’ALBA 2014 #189274 $25 Massolino is an excellent producer of quality Piemontese wines and that fact shows in this offering. Its Dolcetto is a very easy wine to drink because of its soft tannins and fruit-forward style. The vinification process is simple— this red wine does not see any oak. It is bright ruby red in colour with a touch of purple around the edges. The bouquet shows off some fresh red berry fruit and a touch of violets and the flavour is of plums and spice. We drank this wine with a risotto of shiitake mushrooms and Italian fennel sausage and will be doing so again very soon. RENATO RATTI MARCENASCO BAROLO 2012 #92130 $64 This wine is a bright glistening red in the glass, with medium body. There is abundant fruit on the nose—black cherry and stewed prunes with just a whiff of rubber tire. On the palate we found plums and Chinese spice followed by a long peppery finish, still a little tannic at the back end. This wine is good value and would impress a foodie client. We served it with chicken cacciatore, but it would pair well with any braised meat dish. Impressive and worth the price. CANTINA DEL PINO BARBARESCO GALLINA 2011 #184903 $70 We think that Barbaresco is one of the best “food wines”, and this one is no exception. This looks like and smells like a pinot noir—medium red in colour with warm scents of cherries, thyme and rosemary on the nose. But in the mouth it is more complex and has a more pronounced earthiness, with raspberries and forest floor on the finish. Hence this is easier to drink young and easier to pair than the Barolos. Our second bottle went particularly well with penne salsiccia, but you could serve it with any tomato-based pasta dish. This was Paul’s personal favourite in this group.


Jan Advocate 2017
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