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Varietals Produced by Giuseppe Rinaldi View all

  • Dolcetto

    History of the grape: The name means “little sweet one” in Italian. Dolcetto, along with Barbera and Nebbiolo is one ...

  • Freisa

    Hailing from Italy’s Piedmont region, this vigorous red variety is used as a named varietal and is vinified into both...

  • Barbera

    History of the grape: Barbera is a native to the Piedmont, where it has been growing for centuries, and is now the fo...

  • Nebbiolo

    History of the grape: Two schools of thought exist as to the origins of Nebbiolo (which means “little fog” either for...

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Giuseppe Rinaldi on Snooth

  • Giuseppe Rinaldi Dolcetto d'Alba 2013


    Sampled out of SS tank Musky and dark on the nose with reductive funk covering a lot of the detail. Rich, supple, and yet with bright acids in the mouth this shows superb freshness and good density. Not a small wine, but rather nimble on the palate this is packed with plum and raspberry fruit all supported by super fine, ripe fruit tannins. i ex... Read More

    Wine review by Gregory Dal Piaz

  • Now these are proper weekend wines (or birthyear wines: see multiple candidates for a daughter and a girlfriend and a sister in there). Nice of Chambers Street to ensure that they're properly aged, too.  ;-) The original carton for Burlotto 1971 Barolo Barale, Burlotto, Cappellano - and some other fine old Piedmont wineThree of our great favorit... Read More

    Forum post in the topic Weekend Wines

  • We're still here. Halfway through the trip. We have been blessed with ... ... ... so far.Giacomo FenochioGiuseppe RinaldiBaraleFrancesco RinaldiGiacomo ConternoBroviaVettiBartolo MascarelloElvio CognoGiuseppe MascarelloCavaloto and Burlotto later tod Read More

    Forum post in the topic Chiamare Mr. Foxall!

  • So where are you guys, what are you seeing, who are you talking to, and what are you drinking? Assuming they have the Internet in Piemonte...   Read More

    Forum post in the topic Chiamare Mr. Foxall!

  • Here’s an article that had a slim chance of being written. Pull together ... ... the Giacomo Conterno and Giuseppe Rinaldi needing more time to truly open up. The Rinaldi is also the only wine that would really reward significant additional cellaring. I can see it going for another decade with ease. It was that rich, powerful, and relatively u... Read More

    From the article Tasting 1980 Barolo

  • Giuseppe Rinaldi Brunate Riserva Selezionata 1980


    No written review

    Wine review by mark

  • Giuseppe Rinaldi Brunate Riserva Selezionata 1980


    Intensely earthy and powerful on the nose with a huge roasted coffee tone to the core of black cherry fruit with hints of dried pine adding a hint of complexity and freshness. This is a big wine, and amazingly youthful. The fruit flavors are wild and intense, rich with raspberry and strawberry notes and picking up incipient truffle, black spie a... Read More

    Wine review by Gregory Dal Piaz

  • It has been some four years since I last took a look at 1989 Barolo in any ... ... ... better. Other wines, the Giuseppe Rinaldi in particular, were still quite hard and closed. This Rinaldi has everything it needs to be profound, and in fact from magnum after 12 hours of decanting it was profound last year. Tonight we simply didn’t have the t... Read More

    From the article Piedmont's Greatest Vintage?

  • Giuseppe Rinaldi Barolo Riserva la Brunata 1989


    OK, who brought the 99 by mistake? Seriously this could easily pass for a wine ten years its junior. Reticent on the nose with faint hints of black fruit, a touch of spice and some fine leather accents. The palate is equally closed for business reealing those same hints of black fruit along with licorice accents. While lacking flavor intensity ... Read More

    Wine review by Gregory Dal Piaz

  • Barbera, when you ask most people their initial reaction to the name might yield blank stares, or worse. While Barbera is capable of producing some impressive wines it is also all too capable of producing pretty bad wines, both with capable winemaking and without. The problem lies with Barbera’s incredibly high natural acidity, and the issues th... Read More

    From the article Barbera: Piedmont's Chameleon

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