Posted: December 2, 2013 By Bruce Sanderson
My first stop in Piedmont was at Oddero (I last visited here in November 2010), where Maria Cristina and Isabella Oddero are at the helm, along with enologist Luca Veglio. This is a very traditional house, with firm, long-lived Barolos, an elegant Barbaresco from the Gallina cru in Neive, a fruity Langhe Nebbiolo and two Barberas, one from Alba and another from Asti.
Since Maria Cristina took over from her father in 1997, she has been observing the vineyards carefully and, along with moving toward organic farming, has changed some small details, both in the vines and in the cellar.
Posted: November 15, 2013 By Bruce Sanderson
Posted: November 8, 2013 By Alison Napjus
Posted: November 4, 2013 By Bruce Sanderson
Bruno Giacosa is an icon of Piedmont. A guardian of the traditional style, he has made benchmark Barbarescos and Barolos since 1961. I recently had the opportunity to taste 17 vintages of Giacosa’s Barbaresco Asili Riserva, Barolo Falletto Riserva and Barolo Le Rocche del Falletto Riserva spanning the years 2008 to 1967.
Posted: October 31, 2013 By Bruce Sanderson
Posted: October 31, 2013 By Nathan Wesley
Posted: October 31, 2013 By Robert Camuto
Posted: October 31, 2013
Posted: October 31, 2013
Posted: October 31, 2013 By Mitch Frank
Posted: October 29, 2013 By Mitch Frank
Posted: October 28, 2013
Posted: October 25, 2013 By Alison Napjus
Posted: October 17, 2013 By Mitch Frank
Posted: October 15, 2013 By Alison Napjus
Posted: October 8, 2013 By Ben O'Donnell
Brunello di Montalcino, the pure Sangiovese in the heart of Tuscany's wine country, is an expensive wine to make. Land is pricey and there's not much to go around. Producers are required to sit on inventory for two years in oak and four months in bottle—but the expected protocol is that the wines not reach the market until five years after the harvest. It's a cost passed on to the consumer: You're hard-pressed to find a bottle under $40 on the shelf.
Two Tuscan value categories can offer an impressive alternative to Brunello: Rosso di Montalcino and Morellino di Scansano.
Posted: September 30, 2013 By Katherine Cole
Posted: September 30, 2013 By Owen Dugan
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