Picked this up for 10$ to go with Cioppino. Barbera and Dolcetto are my two go to wines for anything with tomato sauce. The cioppino that Sarah made was delicious, and this wine was an awesome pairing. Even the clams were good, and I'm picky due to the fresh clams that I can get off my Grandfather's beach. Sarah also put squid, Pacific rock fish, and some shrimp in. The black cherry notes and medium amount of acidity cut through it all. Simple, but an awesome pairing. B (For the wine. The pairing elevates it to another level.) For what it's worth, "Le Orme" means the footsteps in Italian.
Sarah and I also opened up a bottle of Sauvignon Blanc from Chile that I picked up for 10$. As an aside, this was a bad decision. We are getting old; two bottles of wine is not a good idea, even on the weekend. But, "c'est la vie." Sometimes, you have to be irresponsible (right?). Very grassy, jalapeno-ish, and green, with grapefruity notes. However, I don't believe this has the same stinging acidity that many New Zealand Sauvignon Blanc's have. Can you fuck up 10$ Sauvignon Blanc from somewhere other than California? I don't think so. Why am I throwing California under the bus? Last week, Sarah's friend Diana brought over the 365 Sauvignon Blanc--which is 8.99$, and a Private Label of Whole Foods. Woof. Lots of flabby melon and a metric shit-ton of oak, with next to no acidity. So is it possible to fuck up 10$ Sauvignon Blanc? Yes, but only if you're from California. If you think I'm wrong, prove it to me. B