Tried over the last week repeatedly:
1. MatteoCorreggia Roche d'Ampsej DOCG: RoeroRiserva (14.5%; 100% Nebbiolo; www.GiulianaImports.com) Canale 2007: Med.dark color w/ slight bricking; rather tarry/earthy/Nebb/graphite/pungent very slight floral/lilacs slight Italian sausage/dried herbs nose; very hard/tannic/astringent/bitey some tarry/earthy rather acid/tart/lean very slight floral/lilacs almost no fruit quite hurtey flavoor; med. dried Italian herbs/earthy hard/tannic/bitey tart/lean very slight lilacs/violets some tarry/pungent finish; poster child for all that's wrong w/ Piedmonte Nebbiolo; a paucity of fruit and fierce tannins that never subside; the vinous equivalent of RedSkelton's MeanWiddleKid. $42.00 (SFW&S)
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A wee BP:
1. I opened this Sunday afternoon to share w/ a friend who loves Italian wines. You don't often see a Nebbiolo from the Roero. The hard/unyielding tannins did not make for a pleasant experience. I left the btl w/ the remaining wine standing on the counter to breathe and eventually soften the fierce tannins. The wine remained hard as nails over the entire 5 days I tried it, with the only substantial change being a diminuation of what little fruit was there. I thought for young/tannic wines, the breathing was supposed to soften the tannins and make them more drinkable?? Or does that not apply to Nebbiolo? Or did I not wait long enough?? Or does it not apply to my counter?? Or breathing does not soften a wine at 7500' altitude?? Beats heck out of me.
Tom