Wine Review: Tintero Rosso

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I’ve decided to occasionally take a week to focus on specific grapes, culminating in a characteristics card for the grape featured that week. Such weeks will try to include a wine where the particular grape variety serves as the foundation to a blend, then several wines predominately featuring, and in fact also serving as a sole focus on creating a varietal wine.

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This week we’ll focus on Nebbiolo, beginning with a blend imported by Kermit Lynch Wine. The Tintero Rosso brings together Nebbiolo and Barbera primarily, adding a bit of Dolcetto, and Cabernet Franc for lightness and verve.

This is a drinkable, spry, young table wine that offers excellent value coming in within the $10-20 range. It is food friendly with light tannins, and pleasing acidity offering just a slight grip in the mouth.

Nebbiolo often shows strong tannins. As a result, it is not uncommon for Nebbiolo wine to be blended with Barbera, which has very light tannins in comparison. Nebbiolo on its own often takes years of aging to bring its tannins and acidity into balance, by blending in Barbera the tannins are softened, and by bringing in hints of Dolcetto and Cabernet Franc, a little lighter focus on fruit and earth is also offered. A lovely blend. Well worth drinking, especially at the price!

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I was lucky enough to taste this wine at Pizzicletta, Flagstaff, AZ, USA’s hot new Italian-style Pizza place. Their food is fantastic, and they focus on a selection of high quality Italian wines, plus local beers on tap. If you’re in Flagstaff, or visiting the area, be sure to check them out!

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