Dinner at Osteria, Philadelphia
Pinot Bianco, 'Vorberg' Cantina Terlan 2005
Round aromas of ripe apple, pear and crushed stones. Not particularly complex on the nose, but still quite delicious to smell. I have only one little quibble. . .I want to say it smells like a partially reductive fermentation. Is anyone else tired of soooo many 'once good' Italian white producers using reduction to, 'preserve fruit character'. . .anway. . ..
The Palate is where it's at: Wonderfully vinous, with ying and yang a-plenty. It's more about the minerals than the fruit here, and when you think the wine might be a touch portly, the sound acids snap it back into shape. Tasty. . . and not to mention a great accompaniment to Grilled Quail with Zuchini and Corn. Is this the second best Pinot Blanc in the world? Kreydenwiess' 'Kritt' being number one (for me).
Barbera d'Alba, 'Cascina Francia', Giacomo Conterno 2005
Dark and somewhat awkward nose, but still attractive. Black fruits and hints of herbs with some juiciness contrasting forest floor. Slight whiff of rubber.
Palate is sweet, moderately thick, but still lithe. Sound acid supporting gobbi-fruit. Finishes with some mineral, angular tannin and very strong burnt rubber. This wine is totally reduced.
I was steered away from G. Mascarello's '04 'Scudetto', in favor of the Cascino Francia, by a self-effasing Somm. Having worked that type of gig for several years, I rarely if ever rebuke a Somm's recommendation on a wine or vintage I haven't not tried.
I believe the somm's description was accurate of the bottle he had tasted. Perhaps it was open longer than this one. The overall wine service was exceptional and we had a great experience. I'd like to taste the 'Francia' again in 12-18 months.
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