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I made a batch of Central Valley nebbiolo three years ago and never thought much it, actually I thought it was a flop so I never bother to open a bottle to taste. Tonight I need a bottle of red for cooking so I take a bottle pull the cork. When I pour a little into a glass I was immediately surprised by its color. Instead of that dull pink when I were making it ( see the second picture below ) it has turned into a vibrant ruby red, then I smell it. The enchanting pure red fruit like a red burgundy blew me away, then a sip. OMG I AM NOT COOKING WITH THIS BABY!the robust acidity and the tanning all comes together, lean but starts to open up very nicely. This turns out to be my favorite wine of all I had made, I would say. What a frog to prince moment.
I made a batch of Central Valley nebbiolo three years ago and never thought much it, actually I thought it was a flop so I never bother to open a bottle to taste. Tonight I need a bottle of red for cooking so I take a bottle pull the cork. When I pour a little into a glass I was immediately surprised by its color. Instead of that dull pink when I were making it ( see the second picture below ) it has turned into a vibrant ruby red, then I smell it. The enchanting pure red fruit like a red burgundy blew me away, then a sip. OMG I AM NOT COOKING WITH THIS BABY!
the robust acidity and the tanning all comes together, lean but starts to open up very nicely. This turns out to be my favorite wine of all I had made, I would say. What a frog to prince moment.
