Is Nebbiolo or Pinot Noir better with a mushroom pasta? One of the eternal questions. The set up - a bowl of fine pasta, fried assorted mushrooms, olive oil and lots of parmesan.
The Barolo won this contest...
2014 Barolo V. S. Caterina, Guido Porro
A high, pure, intense nose with notes of rowan berries, paint, dried roses and hard cherry candy. A very fine low key intensity.
The taste is tight and balanced with notes of ripe lingonberries, rosehips, shoe polish and asphalt. More restrained compared to when I tasted it at the estate two years ago - https://barolista.blogspot.com/2019/08/not-so-long-overdue-notes-barolo-boys.html
92p (tasted 2020/09)
2012 Burkheimer Feurberg Spätburgunder GG, Weingut Bercher
A big, open, juicy nose with notes of toasted almonds, ripe raspberries, Finnish licorice and fir wood. Deep and fine. Red beets. Lively.
The taste is ripe and ready for action with notes of scorched earth, ripe raspberries, smoke and herbs. A very fine warmth. Long and fine.
90p (tasted 2020/09)