Osvaldo Viberti

Serra dei Turchi Barolo Nebbiolo

8.74 ratings
9.21 pro ratings
Barolo, Cuneo, Piedmont, Italy
Nebbiolo
Lamb, Goose, Potato, Baking Spices, Beans & Peas, Hard Cheese, Turkey, Beef, Pasta, Salami & Prosciutto, Tomato-Based, Soft Cheese, Chicken, Veal, White Rice, Herbs, Mushrooms, Pungent Cheese, Pork, Game, Exotic Spices, Chili & Hot Spicy, Duck, Onion, Shallot, Garlic
Top Notes For
Doucet Bertrand

Soyeux et doux. Très agréable.

Soyeux et doux. Très agréable.

Oct 31st, 2016
Brett Fromme

Typical Nebbiolo nose of flowers and cherry. Dry with too much alcohol and acidity hiding its complexity. Cherry and tart cherry are dominant. This wine is too young, and needs a lot of time to breath. This high-end restaurant should know that. Serving it from a just opened bottle is a waste, and thus the low rating.

This is a pet peeve of mine! Restaurants in Europe know when to decant a wine and have the training/equipment. Why don't US restaurants decant or at least use aerators when appropriate? Is it just time savings or ignorance? It discourages me from buying an expensive wine in a US restaurant.

Typical Nebbiolo nose of flowers and cherry. Dry with too much alcohol and acidity hiding its complexity. Cherry and tart cherry are dominant. This wine is too young, and needs a lot of time to breath. This high-end restaurant should know that. Serving it from a just opened bottle is a waste, and thus the low rating.

This is a pet peeve of mine! Restaurants in Europe know when to decant a wine and have the training/equipment. Why don't US restaurants decant or at least use aerators when appropriate? Is it just time savings or ignorance? It discourages me from buying an expensive wine in a US restaurant.

Jan 1st, 2016
Jan Wichert Bunschoten

Bij ossenhaas. Gedroogd fruit, rozijnen en rokerige tonen.

Bij ossenhaas. Gedroogd fruit, rozijnen en rokerige tonen.

Dec 19th, 2015
Willem Jan Withagen

Willem had this 5 years ago

Willem had this 5 years ago

Dec 3rd, 2019