La Spinetta Tasting Results Are In!

Back in January I attended a tasting hosted by Giorgio Rivetti of La Spinetta winery. I was so inspired by his talk on Italian wines that I bought a bunch of different bottles which is what we tasted at our February wine tasting.  The line up was:

– Gri/Gio 2011 Pinot Grigio: $14.99
– Ca’ Di Pian 2009 Barbera D’ Asti: $24.99
– San/Gio 2010 Sangiovese: $14.99
– La Spinetta 2009 Langhe Nebbiolo: $34.99

Not surprisingly, the Accessible tribe loved the Pinot Grigio and the Complex tribe preferred the Nebbiolo. The Balanced folks liked both the Pinot Grigio and the Sangiovese while the Developed Tribe really dug the Sangiovese. Sadly, no one cared for the Barbera.

But here is what was surprising; how radically different these wines were perceived to be with and without food.

The Pinot without food was described as tasting tart, tangy and lemony, but with food folks found it to taste of honey, orange blossom and vanilla. One tasted even said it was “like buttah….”

The Barbera, while not a favorite, was found to be less offensive with food. Without food Matt from the Developed Tribe found it to taste like “bicycle tire, inner tube and pepper” but with food noted that it tasted like “butter, lavender and pepper” Still not his favorite wine, but clearly a step up from inner tube.

The Sangiovese without food was described by folks in the Developed tribe as “chalky, dry and tart like pie cherries” and with food the same people used descriptors like “smooth, chocolaty with hints of lush berries”. What a difference!

And finally the Nebbiolo was recognized by many as having sharp tastes like black licorice and metal but it seemed to mellow out for everyone with food. The Complex tribe who most appreciated this wine, found it to be fruity with a pleasant warm mouth feel.

So what caused this perception shift? Acid…the more acid there is in a wine the more tasters perceive lemony, tart or sharp flavors. But winemakers add in these acids to make the wines hold up to food. Think about it like vinegar or a squeeze of lemon, you don’t consume it on its own because it would taste too tart, but on a salad it helps bring out the flavors.

Giorgio Rivetti said during his tasting “Italian wines were meant to be paired with food.” If I was whiling my day away drinking wine but not eating I might not reach for these wines. But with something to nosh on…say some olives, tangy cheeses and pasta these wines would be among the first I chose.

Have any favorite Italian wines you want to share with us? Please send them in and let us know what tribe you are in.

Ciao!

ps: If you haven’t already taken the quiz to find out what tribe you are in, please do so…it will make this wine reviews way more meaningful!