I find that, for some reason, I am coming to favor light red wines more and more. Light in flavor, color and alcohol. They go with most foods, they don't get you as plastered as a 15%-er, and they treat your stomach well.
One such, which I have enjoyed very much this evening, is the Rosso di Valtellina 2004, by Sandro Fay, a highly respected winery in the extreme northeast of Italy. At 12% this wine goes down easy with almost any sort of simple food, and as an aperitif. Made of 90% nebbiolo, with small amounts of local varieties and even a tad of Merlot (no doubt to give it a bit more heft), this is a clean-tasting, balanced red that I find literally mouth-watering. About $15.
Hello Terry,
Sounds wonderful and at a great value; with such description now I see why you prefer VA offerings. Have you tried much from Austria? From what I have tasted their reds follow the same suite and are a little different from the daily norm.
Not having much experience with Nebbiolo, I was curious if this variety is usually done in a light and soft style? Is that when it is at its very best? I have had it here(local) and it was big and tannic and had a nice price tag on it as well.
Happy Sipping!
Dezel
Posted by: Dezel | January 28, 2007 at 11:19 PM
Dezel, this is completely different from the big nebbiolos of Barolo fame, for example. Less tannic, little or no oak, immediately drinkable, not a wine for long ageing. And you can tell it's from a different terroir and climate.
Posted by: Terry Hughes | January 29, 2007 at 08:32 AM
Il modo migliore per descrivere un vino! Anch'io come te sto preferendo vini più pronti a bersi, con tasso alcolico leggero, amabili e meno costosi(tipo anche il grenache francese, il blauburgunder-pinot nero, la freisa)...I vini base ricavati dal nebbiolo in Valtellina, chiamati qui nebbioli del nord,non hanno ancora conquistato (in Italia) la giusta fama che si meritano.
Posted by: rusvitt | January 29, 2007 at 09:10 AM
Rusvitt, ci vuole solo 2 per fare un trend. Forse il sr. Parker cambiera' idea ... :)
Posted by: Terry Hughes | January 29, 2007 at 09:57 PM
Anche senza il sig.Parker il mercato si sta già spostando...e che dire di un buon e semplice Chianti?
Posted by: rusvitt | January 30, 2007 at 01:52 AM
Glad you liked it, nebbiolo in Valtellina is also known as Chiavanesca don't ask me why...the valtellina is offering great products for less.
Fay, Triacca, Nino Negri and Sertoli are among the best producers of the region.
Posted by: Gabrio Tosti | January 30, 2007 at 07:54 PM
I forgot about Chiavannesca.
It's a lovely wine, especially for a base wine. I haven't had any of Fay's high end wines -- I assume they're excellent.
Posted by: Terry Hughes | January 30, 2007 at 08:02 PM
The fay Sforzato is worth to try especially if you like an "elegant" Amarone...
Posted by: Gabrio Tosti | January 30, 2007 at 08:04 PM
Questo sfursat, quanto costa?
Posted by: Terry Hughes | January 31, 2007 at 07:56 AM
Where can I purchase this wine as well as other valtellina area wines?
Posted by: Arlene | February 14, 2007 at 02:02 PM
Arlene, I found it -- actually, it was recommended to me by Gabrio Tosti at De Vino, which is in the Lower East Side. You can order it online from him -- see the De-Vino link on the left. Good luck!
Posted by: Terry Hughes | February 14, 2007 at 02:09 PM