Osvaldo Viberti
Serra dei Turchi Barolo Nebbiolo
Barolo, Cuneo, Piedmont, Italy
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.
Bij ossenhaas. Gedroogd fruit, rozijnen en rokerige tonen.
Bij ossenhaas. Gedroogd fruit, rozijnen en rokerige tonen.
Dec 19th, 2015
