ricklee

Fantino Cascina Dardi Bussia Barolo Riserva 2006, Docg

Much better than the 2004 (which was oxidized). Color light garnet and faded for 2006 which indicated advancing age. Attractive nose of dried roses. Pliable tannin and pretty finish.

I'm returning the 2004s and keeping the 2006s but don't know how long these '06s will age.

Canonica A Cerreto Chianti Classico Riserva 2007, Docg

The hard part going in was "how much wood will there be?" Fortunately, not a massive wood surfboard but rather like a tasty tongue depressor. I got cinnamon, dried fruit, new style, and what you get is a shiny move away from rustic chianti, which may slightly outclass your average pizza night but could go well with osso bucco. I can down past the shoulders before I notice how much I've had.

Bouchard Père & Fils Mâcon Lugny Saint Pierre 2010, Burgundy

When I have to cook with white wine, I go with Bouchard's Macon. Full of flavor, bright fruit, crispness, this lemony vicks coughdrop in liquid form proudly lacks any elegance, sophistication or balance. I call it my Macon-Lugnuts. I think it should be $10 and not $15, but maybe that's cuz I'm cheap.

And when I have friends over that don't get much into Burgundy, I will serve this after they've opened their flabby Italian pino grigio and then I whisper, "now do you get what I mean about white wines needing acidity?" Then I remind them today's lesson is NOT about balance.

Fantino Cascina Dardi Bussia Barolo Riserva 2004, Docg

Flat, oxidized, sour, something wrong here. The vintage and region should have been exceptional.