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1996 Piedmont: The Proof is in the Pudding

featured, Verticals & Retrospectives, Italy: Piedmont

Antonio Galloni, Oct 2017

Nineteen ninety-six occupies a special place in the hearts of Piedmont lovers. The 1996 Barolos and Barbarescos have always been thrilling. But the wines have also been very slow to develop. How are they showing at 20 years of age?

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2013 Barolo: The Late Releases

featured, Italy: Piedmont

Antonio Galloni, Oct 2017

The 2013 Barolos continue to impress for their grace and finesse. The late-ripening season produced translucent, perfumed Barolos that capture the essence of site, in my mind the single greatest attribute that separates the great vintages from merely excellent or good years. This article covers wines that were bottled just this past summer and/or that I tasted previously as barrel samples.

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1978 Bruno Giacosa Barolo Riserva Speciale Villero

featured, Italy: Piedmont, Cellar Favorites

Antonio Galloni, Oct 2017

A few months ago, a friend and I showed up to a birthday party with the same wine, Bruno Giacosa’s 1978 Barolo Riserva Speciale Villero. We opened my bottle that afternoon (my note is on Delectable). As luck would have it, we opened his bottle on this night!

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Piedmont's Finest Eating Destinations: 2017 Edition

featured, Vinous Table, Italy: Piedmont

Antonio Galloni, Oct 2017

One of the biggest challenges readers visiting Piedmont face is deciding where to eat. It's a good problem to have. I can’t think of any wine region – or indeed anywhere in the world – that has such a concentration of phenomenal dining destinations all within a 30-40 minute drive at most from Barolo or Barbaresco. As if that were not enough, Mother Nature has blessed Piedmont with extraordinary raw materials and spectacular wines that are absolutely breathtaking together.

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La Festa del Barolo 2017

featured, Italy: Piedmont

Antonio Galloni, Oct 2017

Held this past February, La Festa del Barolo brought together producers, sommeliers and wine lovers from around the world for a memorable weekend of wine, food and conversation. Guests shared an unreal number of rare and collectible bottles at the Gala Dinner, while the 2012 Barolo Masterclass provided a great opportunity for attendees to taste new releases while hearing directly from the growers in an intimate and highly interactive setting.

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Cellar Favorite: 1989 Giuseppe Mascarello & Figlio Barolo Monprivato

featured, Italy: Piedmont, Cellar Favorites

Antonio Galloni, Sep 2017

When I asked a dear friend what I could bring to his birthday party, the answer was simple: 1989 Barolo. I was more than happy to oblige, as 1989 is one of the all-time great Piedmont vintages.

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Cellar Favorite: 1986 Marchesi di Grésy Barbaresco Gaiun

featured, Italy: Piedmont, Cellar Favorites

Antonio Galloni, Aug 2017

What a pleasure it is to taste Marchesi di Grésy’s 1986 Barbaresco Gaiun, the cold, late-ripening vintage yielded a slender, taut Gaiun that has aged impeccably.

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Cellar Favorite: Three Gems from Giacomo Conterno

featured, Cellar Favorites, Italy: Piedmont

Antonio Galloni, Aug 2017

What a pleasure it is to revisit these three super-classic Barolos from Conterno. As profound as the Conterno wines are today, there is something special about the wines from the 1970s, 1980s and 1990s, when Giovanni Conterno was at the height of his powers.

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Vinous Tasting Group - The Wines of Bruno Giacosa

featured, Italy: Piedmont

Antonio Galloni, Aug 2017

I was thrilled to receive an invitation to join a group of avid Piedmont lovers, many of whom I have known personally since the early days of Piedmont Report, for this remarkable tasting of wines from Bruno Giacosa. We all brought bottles from our cellars organized around several loose themes and enjoyed them over a delicious dinner at DeGrezia in New York City.

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Vinous Table: Ristorante Il Centro, Priocca, Italy

Italy: Piedmont, Vinous Table

Antonio Galloni, Jul 2017

One of the things I like most about Il Centro is the menu that offers diners a good dose of the classics, along with more modern dishes that nevertheless remain rooted in tradition and a few whimsical choices that are a nice break from the tried and true standards.