CERETTO Bricco Asili Barbaresco " Bernardot " 2008 :Being Carried To New Heights Tonight, Wednesday July 24th, 2013

( I just copied this picture above from the Facebook page of CERETTO. I hope that they do not mind? Thanks, grazie. Cheers, Anthony ( TONY ) Quinn Happy Wednesday July 24th, 2013 ... I'm home now after a busy day of selling, recommending, tasting and " waxing poetic " of/over wine with our customers of the Cleveland Park Northwest, Washington D.C. neighborhood, 20008 ; now drinking some CERETTO Bricco Asili Barbaresco " Bernardot " 2008, 14.5% alcohol by volume, thanks to our excellent local rep Jody Jackman of Winebow Imports. Jody was nice enough at the end her busy day to still find time to drop off what was left of a bottle of this delicious, classic, earthy, pungent, spicy, sticky Italian close-to-the-earth 100% Nebbiolo from CERETTO. It was edgy, it was tar, leather, tobacco, herbal, dusty-dry medium-to-lighter-bodied red that is WITHOUT DOUBT a food wine as it's angular and a touch zesty-zippy- a frivolity of dried fruits, raisins, cherries, cranberries and others that dance and rise up as if they all come from around your mouth and gather on the center of your tongue and RUSH UP like a volcano except instead of lava what comes out is this VIBRANT tartness, tanginess, freshness, zippiness, RUSH of - at first - cool-kool-flavors of activity that slowly mold and mellow and warm and settle and lull and rock - like you're now sitting in one of those MOST-COMFORTABLE hammocks and someone- SOMEHOW, you are rocking and swaying and you are starting to feel a slight sense of you body rising up from your belly and you are a touch weightless and comforted, and less tense, in a lovely state of reverie and a smile and a contentment starts to wrap itself round you ... and it went so wonderfully with the spaghetti that my wife made for me that I enjoyed outside as the female mosquitoes somehow, magically, did not molest me much, and the pasta and the tomato and meat sauce, the Parmesan cheese all OPENED the CERETTO more for me to STRETCH OUT FULLY into/onto as I am now, beautiful color - bright, reflective, a sixth or so taste and I'm in heaven on earth, with a tartness, a sour touch of prunes as I swallow and the final flavors release their essences over my eager tongue. BRAVO CERETTO! Grazie, e a presto! Anthony ( TONY ) Quinn 7/24/13 Like · · Promote I JUST ADDED here, copied and pasted from my Facebook page the following on the CERETTO Dolcetto. Cheers, TONY Happy Sunday July 28th, 2013 ! The CERETTO Piemontese Dolcetto which we have on our shelves ( that we tasted recently with winemaker and Jody Jackman ) was very nice, too. This past week Jody dropped off an open bottle to try with the Barbaresco as well that I have already written about here. ... Now for the Dolcetto ... Classic leather, spice, earth, dusty-dry warmth and bramble and dried fruit/dried flowers of lovers pressed between pages of a book for a souvenir, and SO MUCH MORE : medium-to-light-bodied, a fine food wine, filled with Piemonte expression, a wonder to hold on one's tongue and on the palate, to swallow, to have the flavors spread and warm and make the parts they touch of us stir and rouse and become charmed- on the alert- ready to interact , to talk and participate, to flirt : Ahhhhh, the pleasures that are wine, company, food and art, too ... cheers, Anthony ( TONY ) Quinn 7/28/13 I still have a bit of the Barbaresco CERETTO that I will finish to tonight and report on. Happy Sunday July 28th, 2013 everyone.