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- Another Noob
Hey all, first post on this forum. I spend some time on a climber's forum and have fun and learn stuff so since I love wine and food, I thought I would give this one a spin. I live in Seattle and cook in an Italian restaurant and I get to try all kinds of interesting Italian wines and off course the food. I have learned a few things about Italian wines but I'm no expert. I have had an interest in aglianicos the last few years as my ancestors come from Campania. Other than that, I've tried wines from every region except perhaps Liguria, but that will change when I get that Pigato I ordered.
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1147 - Reply by dmcker, Oct 4.
Welcome to Snooth. There are a few forum regulars quite interested in/knowledgeable about Italian wines, so I expect they may chime in soon. What other regions are you interested in? Guess you might also be drinking wines from your own state--like any from Walla Walla or elsewhere?
Where do you climb?
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012 - Reply by Wayno, Oct 4.
I like Walla Walla stuff ok, but for value, I mostly drink a lot of lesser known Italian and I'm beginning to enjoy the Spanish stuff.
I climb mostly in Washinton but I used to climb extensively in Yosemite. I don't get out as much as I used to but I still enjoy it a lot. Supertopo.com is the forum I spend time on. A lot of the "Old Guard" post there.
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0390 - Reply by GregT, Oct 4.
Wayno - welcome. Washington is one of my favorite places for wine. And they're continually pushing too - there's decent tempranillo and sangiovese made there, neither of which CA has figured out yet.
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012
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I really don't know a lot about Wash. wines except I have tried some superb syrahs that I thought were top notch. I have one Wash. wine on my racks. It's a '94 Hedges Single Vineyard special bla bla ... It was a gift and I'm sure it's a great wine, but I'm not sure where it fit's in with my tastes. I'm still learning the wines of my trade and it seems to keep my interests and budget in check. I like the acidity and fruit of sangiovese in it's Italian manifestations, I don't think I have tried any sangiovese from Wash. Any recomendations?
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1147
- Reply by dmcker, Oct 5.
Here's a thread from this past summer that might be of some reference:
http://www.snooth.com/talk/topic/walla-walla-wine-trip/
Greg will probably be more up on what WA sangioveses are best now, since he's undoubtedly drinking more of them day to day (he's in the trade over in NYC, while I'm just drinking the few I can wrangle by hook or crook over here in Tokyo).
What Italian sangioveses are you drinking, through the restaurant you work at or otherwise? Chianti, Super Tuscans? There are many lovely versions of both varieties, which I find easier access to these days.
And Greg, what CA sangioveses particularly are those from WA pwning these days? Aren't there any over there that you consider good?
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012
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I get to sample all kinds of Sangiovese from the Chiantis and the various Super and Baby-Super Tuscans to the Morellino di Scansanos, Brunellos, and the Vino Nobiles and the spare interpretations from other regions. I'd be rather curious as to what Washington has to offer.
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1746 - Reply by Gregory Dal Piaz, Oct 5.
Well it's early in the morning and i can't remember much but as far as domestic Sangiovese goes both California and Washington are doing some nice things with the grape. I actually prefer some of the examples from California that are working more on a Chianti model as opposed to the super Tuscan model many producers in Washington, as well as California for that matter, are using.
I just wanted to jump in here mostly to say hello so I'll be back with more specifics once i'm settled in the office but welcome Wayno!
