DaleW wrote:
> Betsy was making a Bolognese sauce, and needed white wine. She started
> reading labels while in my cellar, I stopped her at the 2002
> Mastroberardino Lacryma Christi del Vesuvio (Bianco). When I got home,
> I sampled. Not exactly a flavor powerhouse- light apricot and apple
> fruit, just a hint of nuts and herbs. Somewhat dilute compared to other
> vintages, maybe worth the $6-7 I paid as a cooking wine but not this
> wine's normal tariff. B-/C+

Lacryma Christi del Vesuvio has long been a wine with a famous name,
but in the past it could be some of the worst wine that Italy exported
under a place name. The present Mastroberardino, and one or two
others,are at least well made, but seldom are among the top wines of
Campania. Besides the white, I have tasted the red and a slightly
sparkling white in the distant past. The red had more character than
the white, but was rather ordinary. The less said about the slightly
sparkling white, the better. There also is supposed to be a pink
version that I have never had.

Mastroberardino, and now 2 or 3 others, make Greco di Tufo that has
much more character and substance than most Lacryma. Mastroberardino
bottles more than one quality, with top examples being very good
indeed.

Mastroberardino and a few others also make Fiano di Avellino that can
be very good for the best quality bottles. Since it is more famous than
Greco, it tends to cost more. I have often found that I like Greco just
as well as Fiano, and Greco often costs less. Neither top Greco or
Fiano are the bargin that they were several years ago. Of course the
tastes of Greco and Fiano are rather different, as would be expected
from wines made from different grapes.

Of course this is all likely not news to you, as you likely can easily
find everything from poor to very good examples of all of these wines
in NYC. However I thought others might like a little background. And
even good examplesof these wines now are distributed to most major
cities across the country.