Why a blog about Pinot Nero/Noir when we drink mainly Italian wines?

Since we live at least part of the year in the Langhe, we drink mainly wines from Italy.  Our other residences are not in wine producing areas of various countries.

However, when we live in the US, we drank a lot of Cabernet Sauvignon, Merlot, Cabernet Franc and what this blog is all about, Pinot Noir.  We have had wines from New Zealand, Oregon and the Central Coast and Sonoma Valley of California.  They all make very good Pinots (also some not so good ones) which made us want to find good Pinots from Italy.

We have found a few good producers of this wine in Italy and wish to show our appreciation about the grape and the efforts of the producers to make one of the most difficult wines on the planet.

The difference from this blog and our Barolo, Barbaresco and Nebbiolo blog (https://barolo-blog.blogspot.com/) is that we can not travel to some of these areas to taste the wines (sometimes to try them again) to be able to write about them.  But we might lead you to producers that we know have made wines, sometimes in the past, hopefully now, that are very good.

26 June 2021 I guess that I was thinking that producers of Pinot in Roero would be glad to have some no-charge publicity on this blog.  WRONG!  Of the four that exist in this area, only one responded to my inquiry to visit.  And they wanted us to pay to taste the wine that we, in all likelihood, would buy.  The others did not bother(?) to respond.  OK.  We can take a trip to Bolzano area and also to FVG.  I am quite sure that those producers would love to have the publicity and the ability to sell wine to someone from Piemonte.  

24 March 2022  One of the producers we have in our cantina is J. Hofstatter.  We obtained the bottles we have from a restaurant that we frequent. For lunch, we had anchovies with a sauce of hazelnuts. Then, we had pizzochieri with spinach and toma cheese.  Then, Natalya's chicken pirogi with spinach, toma, onion and garlic.  Wine is good, needs at least another five years resting.

In the meantime, when the opportunity presents itself, we will write about Pinot that we have in restaurants.  In fact, the only Pinot we have in our cellar are those that restaurants were kind enough to sell to us after we had tasted them.

Stay tuned...


 


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