tag:blogger.com,1999:blog-8017457764988110566.post4974182363945544179..comments2023-10-09T11:45:33.422-04:00Comments on McDuff's Food & Wine Trail: Guest Post: Do Bianchi Does BarbarescoDavid McDuffhttp://www.blogger.com/profile/03274955351036700406noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-8017457764988110566.post-80881580598487243582009-03-30T14:36:00.000-04:002009-03-30T14:36:00.000-04:00Jar:You doing a Zelig appearance?fantasticone!Jar:<BR/><BR/>You doing a Zelig appearance?<BR/><BR/>fantasticone!Alfonso Cevolahttps://www.blogger.com/profile/16983431475848714789noreply@blogger.comtag:blogger.com,1999:blog-8017457764988110566.post-90028557552618192202009-03-04T17:13:00.000-05:002009-03-04T17:13:00.000-05:00The eye candy's all yours, Tracie, and you have ...The eye candy's all yours, Tracie, and you have JPz to thank for the post. He did all the hard work.<BR/><BR/>Thanks for sharing your pics -- and you're welcome for the link. MLI's now on my blogroll as well.David McDuffhttps://www.blogger.com/profile/03274955351036700406noreply@blogger.comtag:blogger.com,1999:blog-8017457764988110566.post-82878790746163627362009-03-04T10:30:00.000-05:002009-03-04T10:30:00.000-05:00hey mc d, thanks for the link, eye candy, and your...hey mc d, thanks for the link, eye candy, and your sweet words! great post :)Tracie P.https://www.blogger.com/profile/16220560234729129259noreply@blogger.comtag:blogger.com,1999:blog-8017457764988110566.post-47853198432296063012009-03-04T09:54:00.000-05:002009-03-04T09:54:00.000-05:00He did indeed write "light cardboard filtration." ...He did indeed write "light cardboard filtration." I'm going to try to get in touch with Aldo directly and get the details... stay tuned...Do Bianchihttps://www.blogger.com/profile/12744434741371288465noreply@blogger.comtag:blogger.com,1999:blog-8017457764988110566.post-50754832695027075122009-03-04T09:48:00.000-05:002009-03-04T09:48:00.000-05:00Jeremy,It's an honor and pleasure to have you here...Jeremy,<BR/>It's an honor and pleasure to have you here, especially for your first guest post ever.<BR/><BR/>and Lars,<BR/>Thanks for the comments and discussion.<BR/><BR/>Why hold out, though, guys? You've got me interested now vis-a-vis the question of cardboard filtration and regarding Mr. Vacca's approach in general. How about sharing the info here (unless you feel it's confidential, of course)?<BR/><BR/>PS: I recently drank a bottle of the '04 Barbaresco that continued to develop and show well over the course of three days.David McDuffhttps://www.blogger.com/profile/03274955351036700406noreply@blogger.comtag:blogger.com,1999:blog-8017457764988110566.post-74498307586692597652009-03-04T08:33:00.000-05:002009-03-04T08:33:00.000-05:00thanks for sending Lars. I just shot an email to F...thanks for sending Lars. I just shot an email to Franco to see if he can explain it and if not, I'll call Aldo in the next few days... thanks again...Do Bianchihttps://www.blogger.com/profile/12744434741371288465noreply@blogger.comtag:blogger.com,1999:blog-8017457764988110566.post-10616152857715414702009-03-04T08:30:00.000-05:002009-03-04T08:30:00.000-05:00Jeremy, I forwarded you Mr. Vacca's response to me...Jeremy, I forwarded you Mr. Vacca's response to me last summer. Anyway, Dan, who was working the harvest and staying at my flat, while I was in NYC last October, reminded me that I had left an open bottle of either '04 or '05 for over a week in the fridge and upon my return it was still drinking beautifully. The timespan you give makes sense. It's similar to traditional Chateauneufs such as Versino.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8017457764988110566.post-51403691840675120432009-03-04T06:25:00.000-05:002009-03-04T06:25:00.000-05:00McDuff, thanks again for the guest spot and genero...McDuff, thanks again for the guest spot and generous words. It's great to be here (my first guest post ever!). <BR/><BR/>Lars, I have to confess that I'm not sure what you mean by "cardboard" filtration." I believe that the appellation requires filtration and I'll ask winemaker Aldo Vacca about it when I see him at Vinitaly. The wines do need time but I also believe they are meant for drinking: the Piedmontese don't cellar the wines as long as we do. As beautiful as these wines will become in 20 years, I believe that 5-10 years will reveal some of their greatest character (which inevitably will be lost in the autumn, if you will, of their life).Do Bianchihttps://www.blogger.com/profile/12744434741371288465noreply@blogger.comtag:blogger.com,1999:blog-8017457764988110566.post-55571095077938214682009-03-03T17:27:00.000-05:002009-03-03T17:27:00.000-05:00Thanks for the notes. I recognize The Austin Wine ...Thanks for the notes. I recognize The Austin Wine Merchant, too. John Livingstone-Learmonth, one of my favorite wine writers, who is not only a Rhône lover, but also Piedmont, wrote me in one of his letters back in 2002 that Produttori del Barbaresco remains one of the best values in the region and doesn't seek the fat style sought after by the U.S./international crowd. They have character and tannins, austere in their youth. Last summer I bought a mixed sampler of the straight Barbaresco from the vintages '01, '04, and '05 and asked the estate some winemaking questions. They destem 100% and sometimes do a very light cardboard filtration when needed. I liked all the wines tasted, but they need time in bottle.Anonymousnoreply@blogger.com