Monday, December 16, 2013

A legend among piedmontese producers, Giuseppe Rinaldi has been producing Barolo wine for over a century. As traditional as it gets, “Beppe” Rinaldi still ferments all of his Baroli in the massive, 110 year old piedmontese oak vat that his great grandfather used. The wines are aged in large old oak for two years before bottling. Rinaldi still holds to the tradition of blending fruit from different vineyards to create a perfectly balanced, long aging wine.

We’ll taste some cool/classic vintages as well as some warmer vintages.

Presented by Peter Granoff, master sommelier and co-proprietor of Ferry Plaza Wine Merchant & Wine Bar in San Francisco and Oxbow Cheese & Wine Merchant in Napa, CA.

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2004

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