Typical Nebbiolo nose of flowers and cherry. Dry with too much alcohol and acidity hiding its complexity. Cherry and tart cherry are dominant. This wine is too young, and needs a lot of time to breath. This high-end restaurant should know that. Serving it from a just opened bottle is a waste, and thus the low rating.
This is a pet peeve of mine! Restaurants in Europe know when to decant a wine and have the training/equipment. Why don't US restaurants decant or at least use aerators when appropriate? Is it just time savings or ignorance? It discourages me from buying an expensive wine in a US restaurant.
Typical Nebbiolo nose of flowers and cherry. Dry with too much alcohol and acidity hiding its complexity. Cherry and tart cherry are dominant. This wine is too young, and needs a lot of time to breath. This high-end restaurant should know that. Serving it from a just opened bottle is a waste, and thus the low rating.
This is a pet peeve of mine! Restaurants in Europe know when to decant a wine and have the training/equipment. Why don't US restaurants decant or at least use aerators when appropriate? Is it just time savings or ignorance? It discourages me from buying an expensive wine in a US restaurant.
Jan 1st, 2016
Barolo, Cuneo, Piedmont, Italy
