Monday, September 20, 2010

"Le Orme" Barbera d'Asti Michele Chiarlo 2007/Vernus Sauvignon Blanc Chile 2009

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

6 comments:

CabFrancoPhile said...

I had a Chiarlo Barbera d'Asti--not sure if it was the same cuvee--off a restaurant wine list a few weeks ago. Totally spot on, plenty of fruit and good acid, a nice unpretentious Italian food wine. And the pairing was what made really it work.

Funny note on Sauv Blanc. And so very true. The 'best' ones are where the alcohol is like 15% but you still get hammered by feline urine stink. If it's going to be herbaceous (this applies to Cab Franc too) at least keep the alcohol near 13%. California on the macro level tends to mess up a lot of grapes that perform consistently elsewhere. Chardonnay and Syrah, I'm looking at you.

CabFrancoPhile said...

By the way, where did you find the Barbera d'Asti?

Jeff said...

Found it at Costco. Yeah, I'm not sure if it's a single vineyard or what. It's been there for a while too--I don't think they're selling too much of it. Too bad--it's a nice wine, especially for any "red-sauce Italian." I think that the operative word is that people are still scared of "weird" grapes.

15% Sauvignon Blanc sounds nuts. It's almost must almost be like Chenin Blanc with a light dosage.

CabFrancoPhile said...

Wish they had this at my Costco. I saw this tonight at a local shop, actually. $17 or $18. That Costco price is real nice.

Joshiemac said...

Diablo Foods, a local high-end supermarket in the east bay (Lafayette, CA) is carrying Le Orme for $10. I picked up a few bottles and found it to be spot-on for the price. It's been great with homemade pizza.

Jeff said...

Yeah, this is the perfect "anything red sauce wine." Just enough acidity, just enough fruit, just enough body. Perfect with pizza.