Ep. 1091 Giampaolo Tabarini Part 2 | On The Road Edition With Stevie Kim

Welcome to the Italian wine podcast. This episode has been brought to you by the wine to wine business forum twenty twenty two. This year, we'll mark the ninth edition of the forum to be held on November seventh and eighth of twenty twenty two. In Verona Italy, this year will be an explosively in person edition. The main theme of the event will be all around wine communication. And tickets are on sale now. The second early bird discount will be available until September eighteenth. For more information, please visit us at wine to wine dot net. Welcome to another episode of On The Road Edition, hosted by Stevie Kim. Each week, she travels to incredible wine destinations interviewing some of the Italian wine scene's most interesting personalities talking about wines, the foods, as well as the incredible travel destinations. So, I mean, obviously, what you're telling me is that a Monte five girl, Sacramento, had a particular signature style, characteristics. And now the individual winemakers and the producers are giving their their style, right, their character. Having said that, however, if we were to make a gross generalization Mhmm. Okay, just speaking about, Sacramento in general, how would you compare it to other big wines, for example, we spoke about being close to Tuscany, brunello, of the situation. Well, let me say well, I wasn't expecting a question like this when I try to keep an answer anyway. The point is this, if I look to the, technique point of view, so maybe a barolo, but in the in terms of, structure, body, or color, it can be bulgari. So it it it's like if you take a bulgari wine and you cap it with a barolo grade barolo and what's going on. The it's it shows up to San Antonio. So that's not so bad. Yeah. It's not so bad. If it's alvaro and bulgari, very far away, it's two different territory. Two different territories to different climatic condition. But, where is this. It's two different climatic condition together. This is another exception. So when, if we were to compare to, let's say, international sea wine or grape variety, where would you go? Like, I always love when I speak to, you know, foreign palettes. Mhmm. Let's say Americans or or others, I always like to say if you if you like red burgundy, why don't you try barolo, or maybe even Aetna. I know, you know, it's not the same thing, but that is kind of on the same wavelength in terms of something that they could probably try. You know, as to the next one. So when what would you say for San Antonio? Well, CV, you know, here is the beauty. And your question is so beautiful because you are asking me can you tell me something that looks like to Sanrentino to tell to our guests how it looks like, how it's similar to that is the beauty. That used to make it a little bit more approachable. Right? Because Sagarantino is very angular. So the question is, is it similar to something that's more familiar? No. That's just the beauty. There is not a wine that you may say. It looks like, it looks like the Sanarantino because, I may, well, I may find something that for certain aspect is similar. I may think to certain, Taurasi. To certain Taurasi, but at at the end, maybe the dependents are similar or certain parts of the smell of the structure are similar, but They're not. They're not twins. San Antonio is not twins to anybody. It doesn't look like to nothing else. It's the beauty is this. It's different. It's another stuff. It's his own. I have his own charlotte, every zone call or every zone smell. It doesn't look like to Merlo. It doesn't look like to Cabernet. It doesn't look like to Nebulao or to Nerello Mascalese or to Alianico. It doesn't look like hundred percent to all of them. If we while before we were saying, it's a blend, if we wanna try something similar, it's a blend between Piedmont and, Bulgaria, so he's similar to to Capemont, be cool, of the brightness and the finish of the tendons, but it's not so light in color. It's not there's not only the sculpture that usually there is into Barolo. There is also the chicha, they meet, that usually there is into a a bulgari. So for me, it's a compromise. When you say bulgari, I mean, you're talking about the border lace blend. Capital Marlowe. Yes. I I I was talking. Yeah. My my my senior yeah. I wasn't thinking to Bulgaria Rose. So so yeah. No. No. That that wasn't the idea. So it it was the help lever, Bulgaria So in terms of Capernet Frank, stuff stuff like that with the complexity on the nose, with the darkness in the call or with the long smell and the multiple news that every time you turn the glass, a new stuff come out. So Italian wine podcast brought to you by mama jumbo shrimp. Why do you have so complex things? Like a Tarantino? Try to fix it into a box. It's not so easy because you try to go out from the box from any corner. So I have no answer directly for you. No. The one that's that's very honest. And I like your frankness. You don't pretend to know or have the answer, and that's very I would like to tell well, you know, that the point is that we know what we drink, and we drink what is habitable. Mhmm. Sacramento is producing less than one million bottles. In total. In total. Oh. For all the work. So when we talk about That's that's actually something good to know. So, actually, there isn't that much to go around. This is the matter. It's not for everybody because there is it's not it's unavailable for everybody. This is the main trouble. Cerentino is produced. It's a challenge to make it more more famous. If you make ten millions bottle, hundred millions bottle, you talk to ten millions people, hundred millions people. If you take one million bottle for all the word. You may talk to one million people per year. So we're sorry, but it is what it is. Right. Right. Absolutely. I yeah. That actually, that's a very good point. So I I understand it now. So listen, I want to ask you something a little bit easier. Okay. Maybe he's a question. I'm a grower. Remember that. I know. I so what is the typical food and Sanarantino pairing. Oh, come on. One from, I would say, from, in terms of a regional pairing. So from the area. One from me. One from more international. One international. I mean, like, is it a burger, tacos, or anything else? Oh, Gil. Yes. Many of the, our US friends, never came to I know. To Humbria. I know. But in most of them, I'm almost sure because I taste this several times all around the world when I was traveling into the United States. They heat at our tables. They say, what you mean? When you think to prophets, black prophets, most of the black truffle comes from here when you think, to the smallest lantus of the word. What do you mean that can you just go back one second? Yeah. What what do you mean when you say the most of the black truffles come from here? What does that mean? Umbria is the largest producer of truffle, black truffle in Italy. Oh, I didn't know that. Yes. We have the So Piermonte is white. Is that correct? Right. We are for the black. Okay. So the every time I travel around, you know, I think that's very good information, actually. Every time I travel all around United States, and I go to visit the friends of the restaurants that purchased our wine, I used to knock the doors of the kitchen, and I go through. What do you have tonight? I have this untruthful, untruthful. Where you got it? And every time they tell me where they got it, and this is a company that I know because it's from I hear you. Right. Right. That's a very good point. This is one of the best bearing for Tarantino is the travel. It's the truffle because they're born in the same land. They're born together. They couple things ever. Mhmm. So it's a great pairing. But at the same time, we have a lot of other raw materials, our friends on the other side of the ush, we used to have the smallest lentils of the word come from Castellucio. What? The smallest lentils. Lentils? Oh, okay. Lentils. I have to cast it's up to castellucio. Okay. It's up here. Oh, I see. When we talk about prosciutto, ham Yes. Sausage salami. Do you know Don't tell me it's the umbera is the largest producer of prosciutto. I'm just going to I wanna No. Let's start over because if you tell me, Lumbria is the largest producer of prosciutto. No. It's too easy that. Yeah. That's it's it's too easy. It's even more. You have to know that in Italian language, butcher is Macholayo. Right. But the one that butche the peaks and makes sausage salami Yes. Is not called butchered. It's called Noccino from Nocha. Our village. Alright. Because we teach everybody in the booth how to butcher the pig, how to make the sausage, how to make the salami. So is the heart of the butcher butchering. Yes. This is insane. We teach everybody how to make prosciutto ham. So the real end that is not the San Danielle. No. It's not the San Danielle, the street, Right. Prosciutto. We're talking of the salty one. Uh-huh. So the salty prosciutto, is done by a Norchino, or longer. Norchino Okay. Is a man that is coming from our area. Okay. So these are the local food pairings. But it's just to talk about feel. We we can go ahead. No. No. We don't. No. We don't. I think you have an event here in in an hour, so I don't think we have two hours to do this. What what comes to your mind when you think about something? Well, the that is another beautiful question. One of the adhesive things to pair with the Carantino is just a stick. So I'm thinking to hold the stick house. Steak houses? All the stick houses. Right. So all stick houses is perfect because all the wines that are rich in tendons that are rich in alcohol need of something that have grease. Mhmm. So how better than a stick? A stick rub seal your mouth with with degrees. Mhmm. And tenants and charcoal, clean, remove it, replace the taste, replace the smell. That's is the point. When you drink a wine like a Tarantino, by itself, you have a sensation. When you drink a wine like a Tarantino with a steak, it's another word. Because degrees in your month affect your case and change your opinion in any point of view. That's fantastic. Okay. Listen. So we're going to take a break, come back, and we want to talk about the white wines of Monteparco. We hope you enjoy today's episode brought to you by the wine to wine business forum twenty twenty two. This year, we'll mark the ninth edition of the forum to be held on November seventh and eighth twenty twenty two in verona Italy. Remember, the second early bird discount on tickets will be available until September eighteenth. For more information, please visit us at wine to wine dot net. Hi, guys. I'm Joy Livingston, and I am the producer of the Italian wine podcast. Thank you for listening. We are the only wine podcast that has been doing a daily show since the pandemic began. This is a labor of love and we are committed to bringing you free content every day. Of course, this takes time and effort not to mention the cost of equipment, production, and editing. We would be grateful for your donations, suggestions quests and ideas. For more information on how to get in touch, go to Italian wine podcast dot com.