Exploring The Wines Of Punset, Langhe, Italy With Winemaker Marina Marcarino – Part 1
I’ve said it before, and I’ll say it again, there’s something extremely...
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Tag: Dolcetto
Marina Marcarino
Malcolm Jolley talks to organic Barbaresco pioneer and ‘crazy woman from Neive’ Marina...
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Punset Organic Barbaresco
At Nicholas Pearce we were very fortunate to have Marina Marcarino, and her son Pietro from...
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Try This $21 Dolcetto d’Alba
Malcolm Jolley finds a seriously made fun wine from Piedmont. I have been in Italy when Monica...
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Try This $22 Dogliani
Malcolm Jolley finds a lovely soft wine from Piedmont that goes with everything. On my way to...
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Pecchenino of Piedmont Winemaker’s Dinner
The Case For Wine hosts a dinner with Orlando Pecchino and his wines at Bricco, June 21. where:...
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Elena Sottimano
Malcolm Jolley talks to Elena Sottimano about her family’s Barbaresco vineyards and winery....
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Sandrone Barolo
Malcolm Jolley enjoys the elegant Piedmontese reds of Sandrone. (Very much.) It has become...
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Marenco Surì Dogliani
Piedmont (or Piemonte) is famous for its red wines made with the Nebbiolo grape: Barolo and...
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90 Points for <$19
If you know me well, then you know I am passionate about Italian wines. In this Saturday’s,...
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Jamie Drummond on Food and Wine #107 Orlando Pecchenino (Pecchenino, Dogliani, Piemonte, Italy)
Last week we were lucky enough to break bread with Winemaker Orlando Pecchenino from Casa Pecchenino, Dogliani, Piemont, Italy.
Orlando has been making wine in Piedmont since 1986 and has a true passion for the much maligned Dolcetto varietal.
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Try These Wines: Zoltan’s Picks
Made from 100% Savagnin grapes. Deep straw yellow. Grilled apples, sour lemon, dried peaches, spicy yeast, nutty, summer hay, soft leather (!) and musk aromas. There’s a wild edge to it, yet truly delicious and different. Light and fresh with 14.5 % alcohol adding pleasant volatility to the bouquet, yet not even noticeable over the palate. Hate to compare, but it does remind me of dry Sherry, gets its similar character due to the fact of being matured in barrels under a film of yeast.
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