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Corino Barolo Vigneto Arborina - $79.99

Wine Details

Vintage: 2001
Price: $79.99
Producer: Giovanni Corino
Region: Barolo
Varietal: Nebbiolo
Container Size: 750 ML
Flavors:
  • Red Wine
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Expert Ratings

Ratings   Vintage Source Flavors
Tanzer - 92 Details: Good full red. Knockout Barolo perfume offers currant, brown spices, leather and dried flowers. Sweet, lush and concentrated; even smoother and more pliant than the Giachini. A very round, fine-grained wine with enticing suggestions of brown spice and flowers. Finishes long and complex, with red fruit flavors complicated by woodsy underbrush. 2004 Tanzer currant, flowers, leather, spice, spices
Tanzer - 92 Details: Bright red-ruby. Aromatically expressive nose combines cherry, blood orange and mint; atypically open for this bottling. Then vinous and classy on the palate, with sappy red fruit flavors lifted by mint and flowers. Juicy, shapely and very intense. Finishes with firm but sweet tannins and terrific persistence. 2001 Tanzer cherry, flowers, mint, orange
Tanzer - 90 Details: ($62) Moderately saturated medium red. Very ripe, wild aromas of currant, mocha and game. Very ripe and smooth, but with good lift in the mouth. Sweet flavors of plum and spices. Fairly round, large-scaled wine, finishing with dusty tannins and solid backbone. 2000 Tanzer tar
Tanzer - 90 Details: ($62) Moderately saturated medium red. Very ripe, wild aromas of currant, mocha and game. Very ripe and smooth, but with good lift in the mouth. Sweet flavors of plum and spices. Fairly round, large-scaled wine, finishing with dusty tannins and solid backbone. 90 points 2000 Tanzer currant, game, mocha, plum, spices
Tanzer - 93(+?) Details: Good full red. Roasted red fruits, marzipan, tobacco and earth on the clean, fresh nose, complicated by sexy, nutty oak. Concentrated, suave and deep, with a sappy core of fruit; more perfumed and delineated in the middle today than the Giachini or Roncaglia. Finishes lush but firm and juicy, with notes of leather and game and the positive austerity that characterizes the best wines from this vintage. Tannins dust the teeth and tongue. A terrific showing. 1999 Tanzer earth, game, leather, nutty, oak, red fruits, tobacco
Tanzer - 89(+?) Details: ($53) Good deep red. Oaky aromas of black cherry, meat, menthol and woodsy underbrush, with a suggestion of exotic fruit. Dense and sweet but quite firm and backward today, with oak in the foreground. Hints at its layered texture, but this is showing less personality today than the Giachini, not to mention the '99 Arborina, as the wine's structure dominates. A bit less long than the 2000 Arborina, but sweeter today, with an impression of oak tannins. 1998 Tanzer currant, licorice, menthol, prune
Tanzer - 89(+?) Details: ($53) Good deep red. Oaky aromas of black cherry, meat, menthol and woodsy underbrush, with a suggestion of exotic fruit. Dense and sweet but quite firm and backward today, with oak in the foreground. Hints at its layered texture, but this is showing less personality today than the Giachini, not to mention the '99 Arborina, as the wine's structure dominates. A bit less long than the 2000 Arborina, but sweeter today, with an impression of oak tannins. 89(+?) points 1998 Tanzer black cherry, meat, menthol, oak
Tanzer - 88? Details: Good deep red. Nose currently dominated by smoky, roasted wood scents; comes across as a bit diffuse. Fat and full, but lacks clarity and precision. The tannins seem a bit aggressive today. I don't get a lot of verve. A disappointing bottle, or perhaps simply in an awkward stage. 1997 Tanzer smoky
Tanzer - 90(+?) Details: Good full red. Pretty, floral aromas of cherry, raspberry, licorice, mint and spice. Dense but tightly wrapped, with ripe acids giving the flavors a juicy quality and excellent delineation. Note of licorice. Currently hiding its richness and texture. Finishes with firm but reasonably well integrated tannins and excellent length. 1996 Tanzer cherry, licorice, mint, raspberry, spice
Tastings - 94 Details: Brilliant orangey garnet hue. Exotic orange peel, tar, and flower nose. A rich entry leads to a ripe, moderately full-bodied palate with great flavor intensity and a firm structure. Grippy tannins mark the flavorful finish. Enticing, but best with mid- to long-term aging 1996 Tastings orange peel, tar

Food Pairings

Category Pairing
Cheese Blue Cheese, Parmesan
Red Meat Hamburgers, Ham, Barbeque Pulled-Pork or Ribs, Pork Chops, Pork w/Fruit Sauce, Lamb Shish Kabobs, Veal Scaloppini, Wild Game - Elk, Caribou, Moose, Venison, Salami or Sausage, Salami, Sausage, Variety Meats or Organ Meats
Pasta & Grains Pasta with Meat & Tomato Sauce, Pasta with Creamy Mushroom Sauces, Squash or Pumpkin Ravioli, Polenta
Poultry & Eggs Roast Chicken with Herbs, Duck Confit, Game Birds
Vegetables Arugula (Bitter Lettuce), Beets, Cabbage, Eggplant, Fennel, Mediterranean, Grilled, Wild Mushrooms, Wild Mushroom Strudel, Onions, Leeks, Shallots, Peppers, Radishes
Pasta & Grains (Grilled) Tofu
Vegetables Tomato, Vegetable Gratin or Stew, Grilled Vegetables
Fish or Shellfish Salmon / Trout, Bluefish and Mackerel
Sauces Tomato Sauce, Red Wine Sauce, Bagna Cauda

Wine Terms

Name Value
Barolo Considered the king of Italian wines, Barolo is made from the Nebbiolo grape in the Piedmont region of Italy. Full bodied, high in tannic, acidity, and alcohol, their aromas suggest tar, violets, roses, strawberries, even truffles. Very similar to, if a little more full-bodied than, Barbaresco. Barolos need to be aged for at least three years in the winery (five years if it is a Reserva), but benefits from additional aging. More recent vintages are fruitier in flavor, often a bit oaky, and may be ready to drink as soon as two to five years after release.
Italy Makes nearly as much wine as France, but lags behind in their classification system. As a result, Italian wine isn’t taken as seriously as French wine. Most Italian wine is made from native grape varieties that don’t grow well elsewhere, such as Nebbiolo and Sangiovese. The most important regions are Piedmont, where Barolo and Barbaresco dominate, Tuscany, home to Chianti, Montepulciano, and the Super-Tuscans (a collection of relatively new reds), and the Northeastern region, where you’ll find Soave, Valpolicella, and Bardolino. Italy’s soils and climates are varied and ideally suited for viticulture, from the Alpine foothills in the north to the Mediterranean coast in the South. Its hilly landscape provides sun and cooler temperatures, even in the warmest regions. Italy has two categories of fine wines. DOCG, which means regulated and guaranteed place name, refers to a small group of elite wines. DOB wines are those with regulated (but not guaranteed) place names. A lower tier of table wines are grouped into IGT wines, which indicate the location on the label, and ordinary table wines, which carry no geographical indication except, “Italy.”
Nebbiolo This noble variety from Italy is used primarily in Barolo and Barbaresco, two Piedmontese wines. It is a powerful, lusty grape, high in both tannin and acidity but balanced by an ample alcoholic content. Its color can be deep when the wine is young, but orangey tinges can develop within a few years. Its complex aroma is fruity, earthy, woodsy, herbal and floral.
Piedmont Located in the northwest cuff of the “boot,” Piedmont is home to the famous Nebbiolo grape. Barolo and Barbaresco, two of the world’s great red wines, are made from Nebbiolo grapes in the Langhe hills around Alba. Both are DOCG wines named after the village in which it is produced. Less expensive red wines include Dolcetta, Barbera, and softer versions of Nebbiolo. White wines are less well known in Piedmont, but two interesting whites are Gavi, which is dry and fairly acidic, and Arneis, a medium-dry wine with a rich texture.

Tasting Notes

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