WTN: Barbaglio + pic for David L. (in praise of Temp glass)

Over the past few days I've been slowly drinking a well priced wine (especially by Finnish standards) that keeps open wonderfully well:



Cooperativa Agricola Santa Barbara Barbaglio Salento IGT 2001 Negroamaro + Primitivo, 13,5% abv, 12,80€ (at which price I'm buying by the truckload)

Dark red. The nose is delightfully funky, sweetly fruity, with some dark & bitter tones (I see where the Negroamaro gets its name from). The palate is sweetly fruity, nicely funky and acidic. This is very Musary except not as complex - but at half the price I don't mind at all. Like Musar, this keeps open amazingly well. It has never lasted longer than three days, but even on the third day it is so vibrant that I would be amazed if it weren't nice on the fourth. But unlike Musar, this is also great fun straight from the bottle without decanting. These rustic Italians are such great fun aren't they?

For David Lole, I posted a picture comparing the Syrah and Tempranillo Riedels. The Tempranillo glass rocks! It is a very versatile glass and therefore my favourite all-round glass (reds & white & roses & sweets & fortifieds) - it seems to work with everything and IMO is better in this regard than the Riedel Riesling stem. But the glass really shines IMO with Champagnes and sparkling wines!

-O-

Otto -

Is the Tempranillo glass the one on the right side of the pic? It does look like it is a good size for an all around glass. Thanks for posting the picture.

What did you have to eat with the Salento?

Best,
Marc

Is the Tempranillo glass the one on the right side of the pic?

Yup.

What did you have to eat with the Salento?

Day 1: the remains of this dinner.

Today: Spaghetti "Bolognese" (in quotes, because IIRC proper Bolognese shouldn't have tomato in it).

It worked ok with both meals - the pork was nice but not the ethereal match of the Biffar. I have a bad habit of being too heavy handed with chilli, so unfortunately the highish (13,5%) alcohol of the wine was emphasised with the spaghetti though aromatically it was a fine match.

-O-

[James Roscoe]

Thanks Otto, I now understand. I will have to conduct the experiment before committing to these glasses for my sparklers.

And thanks from me, too. I see what you mean now ..... Champagne could work well with that amount of tapering .... I'll have to source one and give it a try.

Otto
Great to see you having fun with the Puglian reds. There's some great value and for a beltingly hot region, I reckon it can produce plenty of wines to interest your palate.

regards

Ian

Well, Otto, you made me look over the Riedel web site to see how much different the Vinum Tempranillo is from the Ouverture Red Wine (I have a set of the latter). The Tempranillo is sightly larger, slightly more closed at the top and has a much longer stem. Can these differences be all that significant? Just curious.

Riedel

Otto, I own one of the Riedel Sommelier Tempranillo stems. I've found it great for all wine, not just old Rioja.

Best,
Joe

Otto, I own one of the Riedel Sommelier Tempranillo stems.

Um, Joe, did you use to own two??

JuliaB

Hah!

Nope, I have kept this one far away from Kung-Fulia.

Best,
Joe