Thursday June 29
6-8 PM $15 no reservations needed

Los Angeles natural wine organic biodynamic nebbiolo Barolo
Ferrando “Etichetta Bianca” Carema 2013
Ferrando “Etichetta Nera” Carema 2013
Cappelano “Otin Fiorin” Barolo 2012
By-the-glass: Francesco Rinaldi “Brunate” Barolo 2008 ($78/btl, $7 2 oz. pour)Tonight, we’re pouring nebbiolo, the grape that is the beating spiritual heart of Piemontese wine. All the wines we’re pouring tonight have a few years of bottle age and are just now ready to drink, and all of them are also good candidates for cellaring. Classically framed nebbiolo as we’re pouring tonight can be tannin monsters, and the traditional way to appease the monster is to let the wine age for a few years before release. There was a moment not too long ago when some Piemontese modernizers attempted to accelerate this and attenuate the native tannin of nebbiolo by lavishing their wines with new, toasty oak, but we seemed to have now moved beyond that unfortunate episode in international wine fashion, and in any event, the growers we’re pouring tonight never succumbed to that strategy of appeasing those with an inability to delay gratification. We have two wines from Luigi Ferrando, a Piemontese grower who does unusually well with both white wines (made from the local erbaluce grape variety) and red. You may be excused for not recognizing the Carema denomination, as it is a tiny Alto Piemonte zone comprised of 40 something acres, and yet as you will see tonight, it punches well above its geographical weight. The first is Ferrando’s white label, pergola-grown on slatey soil, fermented in stainless and then aged for three years in older barrels, some large, others small. These are very limited wines with only a few thousand bottles available for export in any given year. The second wine is Ferrando’s black label, a wine in even shorter supply (about 1200 bottles exported) and made only in exceptional years from Luigi Ferrando’s selection from privileged parcels – this wine sees a tiny bit of new oak, but I think you’ll agree that it eats it all up. Finally, because Barolo, we have Barolo, too, including (by-the-glass) one with nine years of bottle age from an entirely unflashy grower.

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