On Sunday, August 17, 2014 5:54:35 PM UTC-4, Michael Nielsen wrote:
> > 2010 Parusso Barolo
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> > Decanted about 2 hours before dinner. Red fruit, herby, lighter styled Nebbiolo, some tannin, easygoing. B
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> I imagine this tasted more like a barbaresco? Reminds me of a discussion I had with a wine merchant. Wther Barolo was a heavy or light bodied wine. Particularly grading the "bodiness" versus amarone and brunello. I place them heavy to light: amarone, brunello, barolo. And that merchant says barolo, amarone, brunello. I told him, well maybe I only had lightbodied barolos, so show me one that is as heavy as you claim. And I bought 2005 Barolo Massolino and it was light as I expected.
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> Another merchant in that store claimed another time there's more lead in spiegelau (6%) glasses than riedel (25%). and he also claimed that "Bujanda, Rioja, grand reserva" was not Martinez Bujanda, even though the cork , when I pulled it up, said "Martinez Bujanda".
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> > 2010 Paitin "Serra" Barbaresco - modern, but well done, and without heavy oak, just a light glossy sense. Redder fruit, balanced acids, easy. B
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> there are oaky barberesco's out there? All the ones I've had were very light, soda pop-like, acidic, boring.
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> Since you like to taste some italians, have you ever come across the Palari Faro?

"soda pop-like" ? I don't think I've ever had a Barberesco or Barolo that was soda pop-like. For the most part I find them to be powerful wines of finesse and elegance but by no means soda pop-like. For the most part I find the wines of Piedmont need food to bring out the best in them especially foods with richness or fat. Nebbiolo is a grape that to me is much like Pinot Noir. It can be quite powerful yet transparant showing quite a bit of terroir.