$\"2009-04-23_1416\"$ <\/dt>\n

Luca speaking passionately<\/dd>\n<\/dl>\n<\/div>\n

$\"2009-04-23_420091479\"$ <\/dt>\n

Beautiful Roagna bottles<\/dd>\n<\/dl>\n<\/div>\n

Event:\u00a0 Stavanger, Norway Vinfest 2009<\/strong>
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Restaurant: B\u00f8lgen & Moi<\/a><\/strong>
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Date:\u00a0 Thursday April 23, 2009\u00a0 19:00<\/strong>
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Host:\u00a0 Luca Roagna and Best Buys<\/strong><\/p>\n

In my opinion, Luca Roagna<\/a> is a rising star in Piemonte, Italy. And I’m not alone in believing this as his wines are garnering a lot of interest in other parts of the world as well.\u00a0 I was very impressed with him and his philosophy after visiting him at his estate in Paglieri (Barbaresco), Italy in November of 2008.\u00a0 I am equally impressed if not more so with his wines. They are immediately approachable, yet are so well structured and well made that they will endure the test of time and will age gracefully.<\/p>\n

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$\"2009-04-23_1397\"$ <\/dt>\n
Vinosseur and Luca Roagna<\/dd>\n<\/dl>\n<\/div>\n
Luca\u00a0 is extremely passionate.\u00a0 His eyes light up when you ask him questions about his wines.\u00a0 He is such a purist.\u00a0 He approaches his viticulture and “winemaking” in as a natural way as possible.\u00a0 Luca does not use chemical nor organic fertilizers.\u00a0 All of this is reflected in his wines.\u00a0 They best way to describe them is super clean, precise with focused fruit. Extremely well-structured, balanced and elegant.\u00a0 His signature is his terroir, which he allows his wines to express beautifully.<\/p>\n
Luca is also as down to earth and personable.\u00a0 He is a blast to hang out with and really knows how to enjoy himself. I look forward to the next time we meet Luca!<\/p>\n
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$\"2009-04-23_1407\"$ <\/dt>\n
Langhe Bianco<\/dd>\n<\/dl>\n<\/div>\n
As an aperitif, we started with a wine that isn’t currently available in Norway. A Langhe Bianco with 5-6 days skin contact giving the wine a full-golden yellow color bordering on orange. The wine was made using 90% Chardonnay and 10% Nebbiolo. Yes, you are reading this correctly, 10% Nebbiolo and yes, vinified white.\u00a0 Naturally, only indigenous yeast is used.\u00a0 This wine was made in a slightly oxidative style but was extremely fresh and elegant with mild tannins, elegant acidity and a medium long finish.<\/p>\n
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****<\/span><\/strong><\/p>\n
FIRST COURSE<\/strong><\/p>\n
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$\"Terrine$
Terrine of fois gras with cherries, salad and brioche<\/p><\/div>\n
PAIRED WITH<\/strong><\/p>\n
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$\"2007$ <\/strong><\/strong>
2007 Dolcetto d'Alba<\/p><\/div>\n
Comments:\u00a0 35 days maceration. Unfiltered wine with clean, focused fruit and feminine, but firm tannins.<\/p>\n
****<\/span><\/strong><\/p>\n
SECOND COURSE<\/strong><\/p>\n
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$\"Sweetbreads$
Sweetbreads of veal with spring carrots, spinach and orange-butter sauce<\/p><\/div>\n
PAIRED WITH<\/strong><\/p>\n
$\"2001$
2001 Langhe Rosso<\/p><\/div>\n
Comments:\u00a0 35 days maceration, 4 years in large Botti and 2 in bottle.\u00a0 The orange peel notes found in the wine worked extremely well with the orange-butter sauce. A very open and approachable wine made entirely of Nebbiolo.\u00a0 More like a Barbaresco then a typical Langhe Rosso.<\/p>\n
****<\/span><\/strong><\/p>\n
THIRD COURSE<\/strong><\/p>\n
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$\"Lamb$ <\/strong><\/strong>
Lamb with asparagus, glazed onion and bercy sauce<\/p><\/div>\n
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PAIRED WITH<\/strong><\/p>\n
$\"2009-04-23_1427\"$
2000 Barbaresco Paj\u00e9<\/p><\/div>\n
Comments:\u00a0 good color depth with a very slight browning around the edge.\u00a0 Very classic Nebbiolo aromas – floral, cherries (amarena cherry<\/a>).\u00a0 About 65 days maceration and 5 years in large Botti.\u00a0 Even the asparagus worked surprisingly well with the wine.\u00a0 A very masculine Barbaresco.<\/p>\n
****<\/span><\/strong><\/p>\n
FOURTH COURSE<\/span><\/strong><\/p>\n
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$\"Filet$ <\/strong>
Filet of deer with braised celeriac, porto bello, confit of tomatos and Marco Polo sauce<\/p><\/div>\n
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PAIRED WITH<\/strong><\/p>\n
$\"2009-04-23_1432\"$
2001 Barolo La Rocca e la Pira<\/p><\/div>\n
Comments:\u00a0 Average age of the vines is 40 years.\u00a0 About 85 days maceration.\u00a0 5 years in large Botti and 2 years in bottle. Dark, sour cherries.\u00a0 Elegant and feminine.<\/p>\n
****<\/span><\/strong><\/p>\n
FIFTH COURSE<\/span><\/strong><\/p>\n
<\/strong><\/p>\n
$\"Mature$ <\/strong>
Mature pecorino with honey, raisins and nuts<\/p><\/div>\n
<\/strong>PAIRED WITH<\/strong><\/span><\/p>\n
<\/strong><\/span><\/p>\n
$\"2004$ <\/strong><\/strong>
2004 Barolo Vigna Rionda<\/p><\/div>\n
Comments:\u00a0 About 70 days maceration. Bottled in November of 2008. Quite open, but in my opinion it needs about 10 more years just to start stretching it’s legs.\u00a0 At around 350,- Norwegian Kroner ($50), it’s a real bargain.<\/p>\n
****<\/span><\/strong><\/p>\n
I will end this post by saying that it’s producers like Luca that really inspire me and spark an infinite passion in me for wine.\u00a0 This is the reason I do what I do and love it!\u00a0 Thanks Luca!
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"
Luca speaking passionately Beautiful Roagna bottles Event:\u00a0 Stavanger, Norway Vinfest 2009 Restaurant: B\u00f8lgen & Moi Date:\u00a0 Thursday April 23, 2009\u00a0 19:00 Host:\u00a0 Luca Roagna and Best Buys In my opinion, Luca Roagna is a rising star in Piemonte, Italy. And I’m not alone in believing this as his wines are garnering a lot of interest […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[115,2,116,117,7,8,27,65],"tags":[173,207,211,244,299,396,398,413,484,583,630],"_links":{"self":[{"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/posts\/825"}],"collection":[{"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/comments?post=825"}],"version-history":[{"count":0,"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/posts\/825\/revisions"}],"wp:attachment":[{"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/media?parent=825"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/categories?post=825"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vinosseur.com\/wp-json\/wp\/v2\/tags?post=825"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}