Inside BTG 10/6/2014 Flashcards
1
Q
Giacomo Lambardo, Cortese
A
Gavi di Gavi, Piedmont IT 2103
- Cortese “workhorse grape” in piedmont
- wet stone, rain, green herb, pear, minerals
- easy, uncomplicated
- pair with veggies, kale, sea lettuce
2
Q
Herdade do Rocim, Amphora Branco
A
Alentejo, PORT 2013
- orange wine, skin masceration
- full-body, sandy/grippy
- barn/hay/cheddar/banana, little funky
3
Q
Dettori, “Renosu,” Cannonau blend
A
Romagnia, Sardegna
- volcanic, rocky island
- burnt herbs, black/red berry compote, clay, brackish
- powerful, deep Mediterranean
- fullest-bodied red BTG
- pair with Steak, heartiest pizzas (Axl, Cowabunga, Sound & Fiore)
4
Q
Julian Haart, “1,000L,” Riesling
A
Mosel, DE 2013
- special bottle from 1,000liter Fuder barrel
- natural fermentation, stirred lees
- dry, acid, mineral, VIBRANT
- “Cleans up fall fats” butter, cheese, pancetta
5
Q
Bertucci, Cerdon du Bugey
A
Bugey-Cerdon, Savoie FR 2013
- New sparkling pink dessert
- candied plums, apple blossom, limeade
- minerality, frothy bubbles
- refresh and uplift sweets, CHEESE PLATE
6
Q
Vesper, Carignan
A
McCormick Ranch, San Diego CA 2011
- warm, dry, high-altitude
- thick-skinned, potent grape
- full, savory, purple fruit & BBQ sauce
- acidity
- Steak, carpaccio, orecchiette
7
Q
Agostino Pavia & Figli, Grignolino d’Asti
A
Piedmont, IT 2013
- 100% Grignolino “secret grape” of piedmont
- Light as rose, but tannic as red
- ripe cherry, strawberry, herbs, white pepper
- light chill.
- salumi, speckenwolf, spaghetti chitarra
8
Q
Bodrog, “Lapis” Furmint
A
Tokaj, Hungary 2011
- unique, spicy, talc-feeling (clay/volcanic)
- tea-like feel tannin/flavor
- tropical fruit, savory spice, touch of fire
- fun pair, with swordfish belly / fatty fish
- “not just dry”
9
Q
Schiefer “Sudburgenland” Blaufrankisch
A
Sudburgenland, Austria 2011
- Rich soil, variable climate
- Mineral-and-earth, slate rich
- dark cherry/black pepper
- biodynamic, unfiltered
10
Q
Fausse-Seche
A
Loire, FR
- flint/graphite, struck-match
