The president of Asti is making love to her Rs.
No, really. I mean, those of us without the Italian chops are hearing a translation, but it’s hard to pay attention to what’s otherwise a pretty standard “thanks for coming, etc.” speech. Because her Rs are not just rolled. They’re a love story. They’re a romance. They might even be something a little more salacious. I could listen to her pronounce that letter for hours. And when she finally hands the microphone to someone else, I feel a sense of deflation. Of loss.
Slightly delirious with hunger? Yes, that’s me. And thirsty? Why, yes! Wine to drink rather than analyze? Here’s my glass. So…dinner, tonight a rather lavish affair at the swanky Villa Basinetto above Asti and catered by Il Cascinale Nuovo in Isola d’Asti:
mille feuille of beef tongue & foie gras, with small cubes of port gelatin
zuppa di patate e fagioli borlotti con maltagliati all’uovo
potato & borlotti bean soup with maltagliati pasta
bocconcini di manzo stracotti al vecchio barbera d’asti con polenta
beef stew in old barbera d’asti with polenta
dolci sorprese alla tonda gentile di langa
dessert “surprises” with langhe hazelnuts
Of course, a wine geek’s job is never truly done, and so with the food there’s more note-taking. We’re seated, as we will be all week (except during breakfast, though I’m sure it’s just through lack of foresight) with winemakers, whose own wares – and others’ – appear at our table, have their contents adjusted downward, and are then passed on to other interested tables.
Pastura “La Ghersa” 2009 Gavi “Il Poggio” (Piedmont) – Strident greenish-white fruit that gets more pleasant as it aerates. I don’t have enough time with this wine to discern its destination, but there’s at least hope.
Carretta 2009 Roero Arneis “Cayega” (Piedmont) – Spiky to the point of near-frizzante-ness. Lemongrass abounds. Nice acidity.
Rivetto 2008 Langhe Bianco “Matiré” (Piedmont) – Made from nascetta. Light and slightly floral…lilies, mostly. Simple, pretty, and pretty simple.
Pastura “La Ghersa” 2009 Grignolino d’Asti “Spineira” (Piedmont) – Wrenched. Skin bitterness, needles of acidity, and planar fruit.
Pastura “La Ghersa Piagè” 2009 Monferrato Chiaretto (Piedmont) – Made from barbera. It’s a pretty little thing, smirking from the glass with spiced apple, strawberry, raspberry, and mustard powder. Very crisp. Pure enjoyment.
Pastura “La Ghersa” 2006 Barbera d’Asti Superiore “Le Cave” (Piedmont) – Volatile. Crushed berries with some dirt. Pretty straightforward, and decent enough.
Pastura “La Ghersa” 2007 Barbera d’Asti Superiore “Camparò” (Piedmont) – Thick but not overdriven, with darkish, lush fruit pushed rather aggressively from behind, but not so hard that it trips over its own feet.
Castlet 2007 Barbera d’Asti Superiore “Passum” (Piedmont) – Huge. Massive. Sizeable. Big. The adjectives sort of peter out, and so does the wine. Oh, it’s long enough, but the New World blast of volume never goes anywhere, and eventually just collapses under its own weight.
Rocche Costamagna “Bricco Francesco” 2005 Barolo Rocche dell’Annunziata (Piedmont) – Corked, though this is a minority opinion at our table.
Pastura “La Ghersa” 2009 Moscato d’Asti “Giorgia” (Piedmont) – Frothy orange and brighter citrus. Floral, of course. Simple.
Romano Dogliotti 2009 Moscato d’Asti “La Caudrina” (Piedmont) – Lightly floral and quite supple. Usually these things are little more than explosions of the flower/perfume variety, so delicacy is something to be admired in a sense. In another sense, however, one wishes for a bit more. I know, I know: one can wish for too much.
After dinner, we find the one bar in downtown Asti that’s open late (and even they’re closing, though they take pity on a bedraggled group of foreigners) and replenish ourselves on the electrolyte-refreshing sports drink of wine folk everywhere: beer. All is right with the world.
The question is: will I stick to that story tomorrow, when I’ve only had three hours of sleep?
Disclosure: all wine, food, lodging, and all transportation paid for by various interested parties. See http://barbera2010.com/ for details on the people and entities involved. My tasting notes have not been influenced in any way, nor has my work on this blog and/or my own site, but the content of any work appearing only on the official Barbera Meeting 2010 blog may (or may not) have been edited for content.