foodwineclick

I met Weston Hoard (the Piedmont Guy) at a Barolo class he hosted at Sunfish Cellars about a year ago.  I was excited to see that Weston was coming back to town, this time bringing the winegrower from one of the Piedmont wineries he represents, Podere Ruggeri Corsini.  In addition, this was to be a wine dinner at i Nonni, an Italian restaurant we have been wanting to try.

Weston (on the left) introduced Nicola Argamante

We learned that Nicola and his wife, Loredana, had both been professors at the viticulture school in Alba until they decided that making wine would be more fun than studying it!  They purchased vineyard land in the Barolo region, near the community of Monforte d’Alba back in 1995.  Today, their total production is around 6,000 cases per year, including a full range of Piemontese wines.

Nicola told us that since they did not come from a long line of winemakers, they came to winemaking from a consumer’s perspective; they make wines they enjoy drinking.  He discussed traditional and modern techniques and told us that they are looking to balance the two, to produce wines that are both enjoyable to drink young and will still benefit from aging for many years.  Fun fact: while many wine grapes are so sweet they are attractive to wildlife, Nebbiolo grapes (which make their Barolo) have such astringent tannic skins, wildlife leave them alone!

(click on any photo to start the slide show)

i Nonni knows how to host a wine dinner!

A full lineup of Poderi Ruggeri Corsini wines

Our Piemontese wine dinner menu

Before each course, Nicola explained a bit about each wine, the vineyard it grows in and how it is aged

Langhe Rosso “Matot”, an everyday red wine made from Dolcetto, Barbera and Nebbiolo. I noticed Dolcetto in the aroma with Nebbiolo tannins in the taste

Vitello tonnato with Matot Langhe Rosso

Barbera d’Alba, their less intense Barbera, aged in stainless steel, for early consumption. My favorite Barbera.

Local beef hanger crudo (raw) with Barbera d’Alba

Barbera d’Alba “Armujan”, their rich, ripe, smooth Barbera. “Superiore” indicates the wine is aged in oak, this wine can be held for several years. Julie’s favorite Barbera.

Julie’s favorite – Tajarin (pasta) with duck, paired with Barbera d’Alba “Armujan”

Bricco San Pietro and Bussia – two single vineyard Barolo’s

Braised beef cheek on black truffle risotto with Barolo “Bricco San Pietro”, aged 30 months in large botte (oak casks)

Beef tenderloin with Nebbiolo glaze and parsnips, served with Barolo “Bussia” aged in a combination of barrique and botte for 30 months

Traditional “Bricco San Pietro” on the left, “Bussia” on the right. Both were very nice, I loved the “Bussia”

Thanks to i Nonni for a wonderful venue and dinner.  Thanks to Weston Hoard and Fred Petters for making all the arrangements.  Thanks to Nicola Argamante for sharing his wines and his winemaking story.  Julie and I are returning to Italy in May, and we’ll definitely plan to visit!