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Old 18-12-2020, 01:24 AM posted to alt.food.wine
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Default TN: POmmard, Piedmont

I made a (great if I say so myself) brasato al Barolo Sunday (for Mon consumption) . I used partial bottles of leftover Chianti and Crozes-Hermitage, and most of a new bottle of 2013 Massimo Rivetti Barbaresco. As a drinking wine it was young and tannic, moderate acids, some floral notes over cherry fruit. B-

So Monday Zoom call (theme was BYO Nebbiolo) with the brasato, polenta, broccoli rabe, and the 1990 Cavallotto €śBricco Boschis San Giuseppe€ť Barolo Riserva. Decanted about 5, seemed a little pruney, by dinner at 7 it had freshened but still had a roasted note to it. I was a little disappointed (unfairly comparing to the 1989), but Betsy liked it, and by the end of the call it was showing much better. Apparently 4-5 hours in decanter is sweet spot for this, by then it was less roasted, more floral, with tar and mushroom notes over black cherry fruit. C+ at 5, B/B- at 7, B+/A- at 9.

No wine Tuesday (work) with shallot pasta, but Wednesday Betsy made duck legs in panko and mustard, braised cabbage, served with leftover polenta and the 2000 de Courcel €śRugiens€ť Pommard 1er. A forgotten bottle. I thought I had pretty much drunk up my 2000 Burgundies (with pleasure).. My memory of this bottle younger was that it was a bit more about Courcel than Pommard. But this bottle is pretty delicious and almost classic- red fruited, a little sandalwood, some forest floor and a touch of coffee. Tannins are resolved, balanced tannins, a plush texture is the part that seems not so Pommard to me. B+


Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C
drinkable. Anything below C means I wouldn't drink at a party where it was only choice.Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.

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