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Oliver McCrum wrote:Barbera? Vermentino? Something more exotic?
I'm betting on Vermentino
Bill Hooper wrote:If you mean 'succesfully grown' here, as in CA, WA, OR or elsewhere, I'd ask the question: When have Italian varieties ever been successful on U.S. soil? Maybe it's just preference, but my Nebbiolo better be Italian (Just 'cause you CAN grow it in Napa, doesn't mean you should). Then again, my Pinot Grigio better be French. I think the next popularity contest winning Italian wine to be consumed in the U.S. will be (if it isn't already) Primitivo or maybe Nero D'Avola. At any rate, something southern and simple. As much as I'd like it to be Fruilano, Picolit or Ribolla Gialla, It's probably not going to happen.
Prost!
Bill
Rahsaan wrote:I'm betting on Vermentino
I don't think I've seen much CA vermintino and wouldn't have pegged CA as the place for such "fresh" wines. But then I'm painfully unaware of CA's terroir diversity..
Carl Eppig (Middleton, NH wrote:Bob, if you want to do an interesting side by side compare a nice NoCal Barbera such as Enotria Mendocino ($14 U.S.) with a comparable one from Piedmont. The Barbera has been in CA for a long time, has a spotted past, used mostly in blending, but now shines in some areas. However the contrast is startling. Both excellent in their own respect, but not at all alike.
Carl Eppig (Middleton, NH wrote:Bob, if you want to do an interesting side by side compare a nice NoCal Barbera such as Enotria Mendocino ($14 U.S.) with a comparable one from Piedmont. The Barbera has been in CA for a long time, has a spotted past, used mostly in blending, but now shines in some areas. However the contrast is startling. Both excellent in their own respect, but not at all alike.
creightond wrote:so under 14% is a standard now? for most whites i'd be looking at as far under 13% as possible. i think dan berger wrote an even lower number recently.
Oliver McCrum wrote:Thomas,
the Italians say 'terroir' too.
Oliver McCrum wrote:Sorry to be unclear. I really meant 'Now that we know Sangiovese grown in CA has been a dismal failure, what Italian varieties will work here?'
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