Moderators: Jenise, Robin Garr, David M. Bueker
Dave Erickson wrote:Two words: Marina Cvetic.
Ryan Maderak wrote:To me, the best qualities of Montepulciano are its delightful charm, its food friendliness, and perhaps, its lack of pretentiousness - a grape that should not be asked for greatness. I would surely love to try a more serious Montepulciano, but personally, I would never pay more than $15 for any Montepulciano.
Ryan Maderak wrote: Also, I think that the potential for greatness lies rather with other Italian grapes with similar qualities - Sangiovese, or perhaps even Nero d'Avola -
Tim York wrote:
In my book, Nebbiolo and Sangiovese make really great wines. I have not yet had a Nero d'Avola which suggests it has that potential; indeed, I would rate Montepulciano higher. On the other hand, I sense that Aglianico has potential for greatness in Taurasi and Vulture; they can have an impressively classy austerity though elegance and refinement are not appropriate descriptors. Sadly too many producers mask this quality with an "internationally" anonymous fruit and an obtrusive wood patina.
Dale Williams
Compassionate Connoisseur
11158
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Dan Donahue wrote:Certainly Emidio Pepe gets raves for his Montepulcianos.
Dale Williams wrote:Dan Donahue wrote:Certainly Emidio Pepe gets raves for his Montepulcianos.
Yes, and the other "cult" Montepulciano d'A is Valentini (even harder to find, I've only heard of it).
Dale Williams
Compassionate Connoisseur
11158
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Dan Donahue wrote:Tim, I agree that Trebbiano can be boring in the wrong hands but you should try a Pepe or a Valentini with some age (10+?) sometime. I've scanned some discussions on whether they use a different Trebbiano grape, but I'm not sure what the ultimate conclusion was..
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