My kids really like pasta and we eat it a lot. A bit too frequently for me, truth be told, but thankfully I have Pietro Arditi’s ripe, savory Barbera to wash it all down. It’s at home accompanying both meaty tomato-based sauces and simple cacio e pepe alike.
|Appellation:||Barbera del Monferrato|
|Vineyard:||Planted in 2000, 2005, 4 ha|
|Aging:||Aged 3 months in bottle before release|
Pietro Giuseppe Arditi began working Cantine Valpane in 1900 under a sharecropping agreement with the Fojadelli family. After the passion for his work had earned the family’s confidence, he purchased Valpane in 1902. His eldest daughter, Lydia became fascinated by his craft and began working alongside him, eventually taking over the estate. Today Lydia’s nephew, also named Pietro, runs the estate. He bursts with pride in the distinguished history of Valpane, but never takes credit personally for his wonderful wines. “People tell me I’m a great winemaker,” he says, “but the wines of Valpane have been winning awards for well over a century, so it can’t be my doing. I’m just careful not to ruin what the land gives us!”
When buying red Burgundy, I think we should remember:
1. Big wines do not age better than light wine.
2. A so-called great vintage at the outset does not guarantee a great vintage for the duration.
3. A so-called off vintage at the outset does not mean the wines do not have a brilliant future ahead of them.
4. Red Burgundy should not taste like Guigal Côte-Rôtie, even if most wine writers wish it would.
5. Don’t follow leaders; watch yer parking meters.
Inspiring Thirst, page 174