About Piemontegirl

I am a wine lover currently located in Boston. I drink wine mostly from Piemonte and Burgundy. Two summers in a row I have worked at Vietti in Piemonte.

Biodynamic, Organic or Natural?

Posted on February 22, 2020 by Piemontegirl

You’ve probably hear the words Biodynamic, Organic or Natural before. But do you actually know what it means? I thought I had a pretty good idea, but when digging deeper I realized that I hadn’t quite grasped these terms. For example, I didn’t know that when it says “organic” you’re allowed to use some additives. Did you?

Biodynamic

Biodynamic agriculture started with Rudolph Steiner. It was the first of the organic agricultural movements, but in addition to being “organic”, the biodynamic approach includes various esoteric concepts, emphasizing spiritual and mystical perspectives. Biodynamic farming uses management practices that are intended to “restore, maintain and enhance ecological harmony”. One of the main ideas or theories revolve around the phases of the moon. This means that the farmers chose to plant, cultivate or harvest based on the phases of the moon.

Unlike “Organic” farming, “Biodynamic” farming prohibits the use of chemicals and manufactured additives, including commercial yeast. However, this does not mean that the wine is sulfur free. Nor does it mean that no other “natural” additives have been used, like manure.

Organic

If a wine says it’s “Organic”, it means that if follows the principles of organic farming, which typically excludes the use of artificial chemical fertilizer or pesticides. But, did you know that in an “Organic” wine, other additives are allowed? In an organic wine you can find manufactured yeast, egg whites and other animal enzymes. So correct me if I am wrong, but this technically means that the term “organic” only applies to products used in the vineyard? Does that make any sense?

And then there is the whole sulfite debate. The rules for this differs in the US and Europe. In the US, if a wine is organic, you are not allowed to add any sulfites. Whereas in Europe, you can add sulfites. And then you have to remember that virtually no wine is sulfite free, since sulfur occur naturally in all living things, including grapes. Which brings us to the next category, “Natural” wine.

Natural

The “Natural Wine Movement” started in Beaujolais with the goal of using less pesticides and chemicals. The problem with the term “Natural Wine” is that it’s somewhat ambiguous, and can mean different things for different people. But here are some “rules” that seem to apply to the term:

Organic or biodynamic grapes
Dry farmed
Hand-picked
No added sugar or yeast
Minimal or no filtration
No heavy manipulation
Minimal or no sulfites added

Basically, it means the farmers try not to intervene.

What are sulfites and why use it in wine?

Sulfites are substances that naturally occur in some foods and the human body. But it’s also used as food additives. How does that apply to wine? Very simply, sulfites help preserve wine and slow chemical reactions which cause wine to go bad. Ever notice that some wines can stay corked in the fridge for days, and others “die” almost immediately? This is related to the amount of sulfur in the wine. And let me be clear, the amount of sulfur used in the wines I drink is way lower than the amount of sulfur used in other food products available at the grocery store!

Biodynamic? Organic? Do I care?

Honestly, I’ve never paid much attention to these terms. Most of (or all) the wines I drink are made by passionate farmers, who stay away from pesticides and chemicals. They also stay away from “fake” yeast and rarely use any form of filtration, including egg whites.

When I use the word “organic”, I most often mean farming practices that cycle resources, promote ecological balance, and conserve biodiversity. In other words, NOT “organic wine.” A great example is my friend Silvia Altare. She farms organically, but does not use manufactured yeast or any form of filtration. Technically her wines could be classified “organic” as they comply with the criteria, but then she is automatically lumped together with other farmers who add yeast, sugar, egg whites and other things..

In conclusion, do I care about a wine being certified “organic” or “biodynamic”? No. My question now is, after having read this article, do you?

Cauliflower Ragu

Posted on February 21, 2020 by Piemontegirl

Sustainable Cauliflower Ragu

You read correctly. I used the word sustainable. Partly because it’s trendy, but also because this recipe for Cauliflower Ragu uses the WHOLE cauliflower! Leaves, stalk, core, flowers – you don’t throw away anything. And better yet, it tastes good.

What you need for the Cauliflower Ragu

1 medium cauliflower
1⁄2 dl extra virgin olive oil
1 medium white onion, cut into dice
3 garlic cloves, chopped
Maldon or other flaky sea salt
1½ to 2 teaspoons hot red pepper flakes
6 tablespoons unsalted butter
2 dl freshly grated Parmigiano-Reggiano, plus extra for serving
1½ teaspoons minced fresh rosemary

What you do

Halve the cauliflower. Cut off the leaves and reserve them. Cut out the core and reserve it. Chop the cauliflower into small bite-sized florets, reserving the stalks.
Chop the core, stalks and leaves. (I put them in a food processor because I don’t like “lumps”) Combine the oil, onion, garlic, and cauliflower leaves, stalks, and core in a large pot, season with Maldon salt, and cook over medium heat, stirring frequently, until the leaves are just beginning to wilt, about 3 minutes. Reduce the heat to low and cook, stirring frequently, until the cauliflower leaves are just tender, 18 to 20 minutes.
Add the cauliflower florets, red pepper flakes, and 2 dl water and bring to a simmer over medium-high heat, then reduce the heat to a gentle simmer, cover, and cook, stirring occasionally, until the cauliflower is very soft and almost falling apart, 22 to 25 minutes. Add the butter, stirring gently until it melts, then season well with Maldon salt and remove from the heat.

Get the Penne ready

Bring water to a boil in a large pot and add 3 tablespoons kosher salt. Drop in the pasta and cook until just al dente. Drain the pasta, reserving about 1.5dl of the pasta water.
Add the pasta and some of the reserved pasta water to the cauliflower ragu and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the cheese.
Transfer the pasta to a serving bowl, sprinkle with the bread crumbs and rosemary, and serve, with additional grated cheese on the side.

PS: The cauliflower ragu can be prepared up to 3 days ahead. Let cool, then cover and refrigerate; reheat in a large pot over medium-low heat before adding the pasta.)

This recipe is inspired by Batali, and I got my inspiration here. I decided not to use any breadcrumbs, and went extra heavy on the parmesan…

Roberto Voerzio Dolcetto

Posted on February 18, 2020 by Piemontegirl

Dolcetto back in Norway

Norwegians rejoice! The Roberto Voerzio Dolcetto finally came back to the Norwegian market last month! It had been a while since I’d seen his wines here. And if you haven’t already, it’s still possible to order it at Vinmonopolet.

A myriad of Roberto’s other wines are also available. My personal favorite of his is the Barbera Pozzo. It only exists in Magnum bottles and since I can’t afford it, I hope to try it at the winery again this March. Or hope that someone will buy it for me. HINT: my birthday is coming up… haha

Roberto Voerzio

Roberto’s winemaking style stands out. A “modernist”, just like Elio Altare, using small oak barrels and long maceration time. But what he is know for, is his work in the vineyard. Roberto chooses to do a very aggressive green harvest, reducing the number of grapes per plant, which results in more concentrated wine.

Voerzio Dolcetto 2018

In a blind tasting, this wine can be hard to figure out. Since Roberto doesn’t make wines that are “typical”, his Dolcetto doesn’t really seem like a Dolcetto. It could almost be mistaken for a Barbera, apart from the lack of acidity.

The first notes that hit are spices. Herbs. Licorice. Concentrated fruit in the mouth, typical of a Roberto Voerzio Dolcetto. Juicy, almost sweet. Predominantly ripe cherries, but also other ripe dark fruits. An impressive wine!

Wines for your Valentine

Posted on February 11, 2020 by Piemontegirl

Want to impress your date on Valentine’s day? Or maybe you want to treat your significant other to something special? Perhaps you’re just getting drunk with your friends. Who cares? There’s always an opportunity to drink wine!

Here are my top choices for Valentine’s day:

Pierre Peters Cuvée de Reserve Grand Cru

At 379kr, this is my go to Champagne! Perfect for an aperitivo, a welcome drink or just because. And if you live in Oslo, it’s readily available in the local wine stores.

Agrapart Terroirs Grand Cru Blanc de Blancs

I am a blanc de blanc girl. 100%. It’s an excellent alternative to the Pierre Peters that won’t break the bank. With subtle bubbles, crisp fruit and long finish it’s easy one of my favorite Champagne’s these days!

Vietti Roero Arneis

This might be one of my favorite white wines from Piemonte. If you haven’t tried Arneis before, you should give it a go!

Citrus and stone fruit on the nose. Perfect contrast of sweet and sour in the mouth. Very good acidity and long finish.

Jean Marc Boillot Macon-Village

Are you a Chardonnay person? Or a white wine person? Then you’ve got to try this one. And it’s finally back in stock in many stores. So if you live in Oslo, Asker or Bærum, count yourself lucky!

Cascina Fontana Barbera

A killer Barbera available at a few local stores in Norway. Mario makes Barbera “The Mario Fontana way” and I love it. Cascina Fontana normally follows the “traditional” winemaking method, but not for the Barbera. Instead of big barrels, the barbera spends time in concrete tanks.

Burgund Slipp 2020

Posted on February 8, 2020 by Piemontegirl

Burgund Slipp takes place in February every year. Around the end of January, a small community pops up outside Vinmonopolet at Aker Brygge. I call it a community because a community is a social unit (a group of living things) with commonality such as norms, religion, values, customs, or identity. Which pretty much sums it up. And as far as communities go, I am very happy to be part of this one.

Last year was my first experience as a member of this community, and it blew my mind. It’s hard to convey with words what the queue experience is like. But I thought I’d try to answer some of the most common questions people ask me.

What is a Burgund Slipp?

In Norway we have one store that sells wine across the country. A monopoly. And every year in February, Vinmonopolet releases the newest vintage of Burgundy wines (you can see the list here). They do it that way in order to make it as fair as possible for the most people. These wines are so rare and hard to get a hold of, which leads some people to sleep on the streets in order to be the first one in line.

Why do you do it?

Why not?
I get to spend some quality time with other wine nerds who share my passion, and at the same time get some free PR. Seems like a no brainer to me.

The world is full of people who do all sorts of things. I understand that it probably seems strange to sleep on the street in order to buy some bottles of wine, but is it any stranger than sleeping outside a theater to buy tickets for Harry Potter? Or spending millions on cars that mainly sit in a garage?

What number were you in the Burgund Slipp queue?

I was number 7 this year! Last year I was number 16.

Do they keep the wine or sell it for profit?

I get this question a lot. And my answer will forever be the same: “It’s not something you ask. So I don’t know. And I personally don’t care.”

What my queue neighbors do with the wine they buy is really none of anyones business. I suspect some of them sell the wine, and financially it makes total sense. The ROI is quite high. So why the hell not?

What I want you to know is that my queue neighbors are decent people who have a genuine interest in wine.

Aren’t you scared, being the only woman?

No. Absolutely not. The men in the Burgund Slipp queue take such good care of me. Last year, I was welcomed into the community with open arms. They made sure I knew where the bahtrooms were, invited me to join them in the tent, included me in their dinners, and generally just made me feel very comfortable.

Another thing I’d like to add is that Aker Brygge is private property, so there are guards patrolling 24/7.

What do you do all day? Don’t you get bored?

You wouldn’t believe how fast the days fly by. Between meals, trips into the wine store & conversations with curious strangers the hours go by quite quickly.

Not to mention the wine discussions amongst the queue members. Some of these guys really know their wine, especially burgundian wines, and the discussions are very interesting and educational. I’ts honestly wine nerd heaven, talking about vintages and terroir, winemakers and winemaking styles. It might be my favorite part of the queue life.

Will you be in the Burgund Slipp queue in 2021?

I hope so! Maybe there will be some more women next year as well!

Uh Oh

Posted on January 31, 2020 by Piemontegirl

Good news for those who show up at 8:50 on Thursday. Aker Brygge is enforcing a new rule: maximum 12 quoted wines per customer. I’m guessing the people who have slept outside for the past 2 weeks are less than happy….

Is it fair to change the rules meere days before the release?

Last year, there was no maximum number of wines per customer, so as long as you adhered to the quota per wine, you could buy as much wine as you want. So it would be beneficial to sleep outside for days on end.

Any change is difficult. This change might piss a lot of people off. And make a lot of other people happy. Are they trying to make these rare wines available to more people? Or are they trying to get rid of the people sleeping outside for weeks at a time? Maybe those who spent 3 weeks vacation would have prioritized differently. I am excited to hear what Vinmonopolet has to say about it…

Btw, you’ll find the list here.

Azelia

Posted on January 28, 2020 by Piemontegirl

Azelia

My good friend Lorenzo is the youngets generation of the Azelia family. Fun fact: one of the people in the world that makes me laugh the most is Lorenzo Scavino. I’m not sure why, but I swear I’m in stitches like 50% of the time I spend with Lorenzo.

The story of Azelia starts in 1920 when Cavalier Lorenzo Scavino started to vinify the grapes from the family owned vienyards. This would be the start of an incredible journey for the Scavino family. Today, Luigi, Lorella and their son Lorenzo run the show. Lorenzo, who bears the name of his great grandfather, represents the 5th generation of winemakers in the family.

Winemaking

When it comes to the “style” of winemaking, Azelia adopted a method in the cellar that represents a fusion between modern and traditional; a method I like to call Contemporary Traditionalist. But, as I’ve mentioned before, who really cares as long as the wines are good? As Luigi says, “It’s always a matter of balance.”

Azelia Wines

Azelia has 16 hectares across Castiglione Falletto, Serralunga d’Alba and Monelupe Albese. Some of their vineyards include Margheria, Bricco Fiasco and San Rocco, of which they make excellent Cru Barolo’s.

With 8 wines in their lineup, there are many good options to chose from. In addition to the Barolo’s, Azelia also makes Dolcetto, Langhe Nebbiolo and a Barbera Superiore.

Fun fact about the Azelia Label

Because there are a few Scavino’s in the area, Lorenzo the 1st decided to use a different name on the label: Azelia. Azelia (Azalae) is a wild flower similiar to Daisy that used to grow in the Langhe. Sadly, this flower no longer grows in this region.

And you might have noticed an image of a peacock on the label. It’s there because the family’s farm used to have many peacocks running around.

Fun fact II

You may have heard of the winemakers Paolo Scavino and Cavallotto. Well, as it turns out that the Azelia, Cavallotto and Paolo Scavino families are related (somehow). I forget exactly which family member is related to who, but how cool is it to have winemaker in your blood! Must have been some good genes in that family!

Azelia Wines

Wines available in:
Norway
Italy
Sweden
Switzerland
USA
United Kingdom

*List is not complete

Dolcetto d’Alba

What distinguishes this Dolcetto from many other in the Barolo region, is the location of the vineyard. Located outside of the “borders” in Montelup Albese, the soil of this vineyard gives the wine a very different impression than if it were grown inside the “borders”.

BASIC INFORMATION

Product name: Dolcetto d’Alba
Grape: Dolcetto
Classification: DOC
Number of bottles produced: 15,600
Color: Intense purple red color
Fragrance: Red fruits, blackberry, rose, sweet spices
Taste: Aromatic and mineral, fruity and flolar
Food pairing: pizza, pasta, aperitivo

VINIFICATION (Wine-making)

Method: Rotorfermentors, vinification with indigeneous yeast
Temperature: 27 degrees celcius
Length: 7 days
Ageing: Stainless steel

VINEYARD:

Soil: Calcareous tending to sandy
Exposure: South, 600 m a.s.l.
Age of plants: 45 years

Langhe Nebbiolo

BASIC INFORMATION

Product name: Langhe Nebbiolo
Grape: Nebbiolo
Classification: DOC
Number of bottles produced: 10,200
Color:
Fragrance: Violet and floral aromas, cherry, strawberry, currant
Taste: Good acidity, ripe tannins, easy to drink

VINIFICATION (Wine-making)

Method: Rotorfermentors, vinification with indigeneous yeast
Temperature: 28 degrees celcius
Length: 7 days
Ageing: Stainless steel

VINEYARD:

Soil: White calcareous
Exposure:
Age of plants: Average of 20 years

TASTING NOTES:

2015 Langhe Nebbiolo

Barbera d’Alba Punta

The age of the vines used for the Barbera are around 60 years old! It’s also a Barbera Superiore, which means it spends some time in oak.

BASIC INFORMATION

Product name: Punta
Grape: Barbera
Classification: DOC
Number of bottles produced: 6,700
Color:
Fragrance: Forrest berries, prune and blackberry.
Taste: Balanced acidity, fresh, fruity
Food pairing:

VINIFICATION (Wine-making)

Method: Rotorfermentors, vinification with indigenous yeast
Temperature: 29 degrees celcius
Length: 15 days
Ageing: 14 months in small barrels

VINEYARD:

Soil: Calcareous and Clayey
Exposure: South-west
Age of plants: 60 years old

Azelia Barolo

A classic Barolo with grapes from both Castiglione Falletto and Serralunga d’Alba. Spends about 2 years in big barrels. In the vintages where the Riserva isn’t made, those grapes go into this wine,

BASIC INFORMATION

Product name: Barolo
Grape: Nebbiolo
Classification: DOCG
Number of bottles produced: 26,400 bottles, 600 magnums
Fragrance: Sweet nose, hints of cherry, black currant and licorice
Taste: Fruity tannins

VINIFICATION (Wine-making)

Method: Rotorfermentors, vinification with indigenous yeast
Temperature: 31 degrees Celcius
Length: 4-5 weeks with submerged cap
Ageing: 24 months in large casks
Minimum aging in bottle: 1 year

VINEYARD:

Soil: White calcareous tending to clayey
Exposure: South-West
Age of plants: 45 years

Barolo Bricco Fiasco

The Barolo Bricco Fiasco has been made since 1978. A historic cru from Castiglione Falletto. The age of the vines average 65 years.

BASIC INFORMATION

Product name: Bricco Fiasco
Grape: Nebbiolo
Classification: DOCG
Number of bottles produced: 6,800 bottles, 520 magnums and 60 double magnums
Fragrance: Perfumed, floarl, red fruit
Taste: Rich, warm, fresh, ripe tannins

VINIFICATION (Wine-making)

Method: Vertical fermenters in stainless steel, vinification with indigenous yeast
Temperature: 31 degrees Celsius
Length: 4-5 weeks with submerged cap
Ageing: 24 months in small barrels
Minimum aging in bottle: 1 year

VINEYARD:

Soil: White calcareous
Exposure: South
Age of plants: 65 years

Barolo Margheria

This was one of the first Barolo’s Luigi decided to put in big barrels. Typical Serralunga style. Energetic.

BASIC INFORMATION

Product name: Margheria
Grape: Nebbiolo
Classification: DOCG
Number of bottles produced: 8,100 bottles, 520 magnums, 60 double magnums
Fragrance: Complex aromas, black fruits, licorice and spices
Taste: Persistent tannins that give it structure, long finish

VINIFICATION (Wine-making)

Method: Vertical fermenters in stainless steel, vinification with indigenous yeast
Temperature: 31 degrees celcius
Length: 4-5 weeks with submerged cap
Ageing: 28 months in large casks
Minimum aging in bottle: 1 year

VINEYARD:

Location: Serralunga d’Alba
Soil: Clayey with tufaceous marls
Exposure: South
Age of plants: 50 years

Barolo San Rocco

BASIC INFORMATION

Product name: San Rocco
Grape: Nebbiolo
Classification: DOCG
Number of bottles produced: 6,400 bottles, 520 magnums, 60 double magnums
Fragrance: Licorice, spices, dark fruits
Taste: Fruity, cherry and blueberry. Sweet, ripe tannins, complex.

VINIFICATION (Wine-making)

Method: Vertical fermenters in stainless steel, vinification with indigenous yeast
Temperature: 31 degrees celcius
Length: 4-5 weeks with submerged cap
Ageing: 24 months in small barrels
Minimum aging in bottle: 1 year

VINEYARD:

Location: Serralunga d’Alba
Soil: Clayey and Calcareous
Exposure: South
Age of plants: 55 years

Barolo Riserva Bricco Voghera

The Riserva from Azelia is only made in excellent vintages, and is released after 6 years.

BASIC INFORMATION

Product name: Riserva Bricco Voghera
Grape: Nebbiolo
Classification: DOCG
Number of bottles produced: 3,100 bottles, 340 magnums and 60 double magnums
Fragrance: Dried flowers, dried fruit, great freshness
Taste: Black cherry, prune, rose, violet, dark chocolate, round tannins, long finish

VINIFICATION (Wine-making)

Method: Vertical fermenters and stainless steel, vinification with indigenous yeast
Temperature: 31 degrees Celcius
Length: 4-5 weeks with submerged cap
Ageing: 30 months in large casks

VINEYARD:

Location: Serralunga d’Alba
Soil: Clayey and calcareous
Exposure: South
Age of plants: 75 years old

*Pictures from the Azelia Website

Accomasso Barolo 2010

Posted on January 24, 2020 by Piemontegirl

The Man, The Myth, The Legend

Before we talk about the Accomasso Barolo, let’s talk about Lorenzo Accomasso. After his quick rise to fame, Accomasso’s wines have been harder and harder to come by. The story of Lorenzo Accomasso is a peculiar one. And he’s a peculiar man. And his wines can be a bit peculiar too. I’ve only ever had his wines a handful of times, and the experience has been quite varied to be honest.

However, I have been lucky enough to visit him twice. And it’s quite the experience. He doens’t speak a word of english or regular italian. Only dialect. So I always bring along a translator. Not that it really helps. He doesn’t really talk about wine. The last time I was there, he was very excited about the land he has just bought. At age, 80+. He really is very peculiar. Hopefully I’ll be able to visit again this year!

Accomasso Barolo 2010

2010 has a big reputation, and this 2010 Barolo lived up to it. There’s a whole debate going on about whether or not the 2010’s are ready now, and in my limited experience with 2010 I think they could use a few more years.

The aroma’s immediately reminded me of La Morra. I love it when a wine can take you back to some of your fondest memories. A mix of fruits and herbs on the nose, really beautiful aromas. The first sip took me a bit by surprise. It’s a big wine. Tannins are strong, but still smooth, if you know what I mean.

His wines get mixed reviews, but the 2010 Accomasso Barolo was really good! I tasted it blind, and was honestly quite surprised when I saw which wine it was. It’s a very big wine, so it got even better with some food. If you have any 2010, you can keep them another 5-10 years!

Enzo Bartoli: Who is he?

Posted on January 22, 2020 by Piemontegirl

Who is Enzo Bartoli?

Enzo Bartoli was born in 1897 in Nizza di Monferrato and have his life to the soil, wine and people from the town at the foot of the mountain. He was a simple and honorable man who devoted his life to find and cultivate the perfect soil to produce the finest fruit from the vineyards and handcraft wines that reflect the majesty of the Piedmont.

Now, the question remains the same: Who is, or was, Enzo Bartoli?

And the answer? Enzo never existed. He was made up by the company that produces the Enzo Bartoli wines. And how do I know this? Well, I did some research.

Digging a little deeper

Research showed that the import company Independent Wine Company previously spun a tale about who Enzo Bartoli was on their website. Back in 2018 you could find this statement (in Swedish) on the website:

“Enzo föddes 1897 i Nizza di Monferrato och vigde sitt liv till jorden, vinet och människorna i landet vid bergens fot. Han var en enkel och värdig man som i sin tysta strävan sökte efter jordens genuina uttryck. Idag lever hans arv vidare genom dessa viner som vi i sann Enzo anda har förädlat. Kort sagt – Enzo Bartoli är Piemonte personifierat.”

This statement was later changed, and the Enzo who was born in 1987 in Nizza Monferrato was all of a sudden referred to as a myth. And now, any mention of Enzo, myth or otherwise, has been removed completely from the website.

If you dig deep into the Enzo Bartoli Instagram, you’ll find traces of this story. The back label used to say: This wine is dedicated to Enzo. Enzo, the most humble man from the Monferrato area. Enzo, who devoted his life to find and cultivate the perfect soil to produce the finest fruit from the vineyards at the foot of the mountain and handcraft wines that reflect the majesty of the Piedmont. Drink with respect to the elder at room temperature.” But if you look at the Enzo Bartoli website today, there is no mention of Enzo at all.

Turns out I am not the only one…

As it turns out, I am not the first to question the wines of Enzo Bartoli. During my research I came across this article from 2018 on Eftersmak.se, where the myth of Enzo Bartoli was debunked. Along with multiple screen shots, pictures of the bottles and multiple quoted conversations with customer service at Systembolaget seems to prove that Enzo Bartoli was indeed made up.

After the good work of the people at Eftersmak.se, The Independent Wine Company issued a statement in 2018 where they apologized for the miscommunication around Enzo Bartoli, and confirmed that he was never a real person, but a myth. You’ll find the screenshot of the Facebook statement

What is Enzo Bartoli?

I think the more pressing question is: What is Enzo Bartoli? Because calling it wine would be a disservice to the other winemakers in Piemonte.

On the Enzo Bartoli website it states that “all Enzo Bartoli Wines are made my Mondo del Vino. However, on the website of Mondo Del Vino, Enzo Bartoli is not listed in their portfolio. The headquarters of MGM Mondo Del Vino is in Forli and the only other address is in Priocca. In other words, not really anywhere close to Barolo. So how come a Barolo is associated with these companies? And where is the wine made? Because in order for it to be called Barolo, the wine should be produced within the borders of Barolo.

Anyone have any idea where to find this winery? Or factory? No one seems to be able to answer this question… I have reached out to Mondo Del Vino via their contact form online, but have not heard back. I’ve also spoken to a man (presumably one of the Norwegian importers) at a wine fair in Norway, and he was unable to answer any of my questions.

What does all this mean? I know the world is changing, but since when has it become ok to pass off mass produced juice as quality wine? How can someone create a fictional character and pass him off as real in order to sell wine? How insulting is that to winemakers like Elio Altare or Maria Teresa Mascarello, or any of the other legends or hardworking winemakers from Piemonte?

Nebbiolo for Peace

It’s important to speak up when something isn’t right, but it’s also important to focus on all the good things. The main reason why I love wine is the people. The hardworking, passionate, hardcore men and women who dedicate their lives to winemaking. Let’s come together and celebrate these wonderful people.

I’m certainly dedicating my life to tell the world about these amazing farmers. My life is definitely richer because of them. I frequently laugh when I think about Nicola from Trediberri comparing the 2018 Barolo to Miley Cyrus. And I’m in awe of Elio who went against his family in order to follow his heart. And I look up to Chiara Boschis, one of the few female winemakers during a time when it was a “man’s world”.

So le’ts celebrate the wonderful winemkars of Piemonte. And drink lots of Nebbiolo.

Wines under 300kr

Posted on January 13, 2020 by Piemontegirl

If you’re located in Norway, check out these wines that are currently available at Vinmonopolet. These days it can be difficult to find a good quality wine under 300kr, for various reasons, but here are some worth mentioning.

Don’t worry, you don’t have to queue for these wines

White Wine

Kruger-Rumpf Schiefer Trocken 168kr
The wines from Kruger-Rumpf are growing on me, and although this was a little “green” on the nose, I quite enjoyed it. As we wine people say: “It was good in the mouth.” Which means we like it. Riesling, known for its acidity, didn’t disappoint in this wine. Lots of citrus and yellow stone fruit flavors.

Roche De Bellene Bourgogne Chardonnay 190kr
If you’re looking for a white burgundy and don’t want to break the bank, try this one.

Domaine de Bellene Saint-Romain Vieilles Vignes 310kr
(Yes, I know its not under 300, but I think its still worth mentioning).
Those extra 10kr are well worth it, in my opinion.

Red Wine

Azelia Barbera 289kr
Recently back on the market in Norway, this Barbera will definately become a staple at my house. You know when you’re drinking a wine, and you just can’t seem to put the glass down? That’s exactly what happened with Azelia’s Barbera. Acidity on point, lots of fruit, long finish – all good things when reviewing a wine.

Burlotto Barbera 2018 285kr
The 2018 Barbera from Burlotto recently arrived in Norway and it’s good. High in acidity, but still balanced, the fruit sort of explodes in your mouth and puts a smile on your face.

Luigi Pira Dolcetto 199kr
Currently one of the best buys at Vinmonopolet. Dolcetto’s are few and far between in Norway, but this one made it in and it’s a good one.

Trediberri Langhe Nebbiolo 189kr
Never get tired of mentioning this wine. As we say in Norway, “Løp å kjøp”!

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