A couple months ago there was an article in the
New York Times about Lagrein, a red grape varietal from northeastern Italy. I read the article and instantly wanted to try this wine, which Eric Asimov described as "deliciously plummy, earthy and chewy, dark and full-bodied but not heavy, with a pronounced minerally edge." Shortly thereafter, I was in Napa with a couple visiting friends and we came across a
Lagrein at Imagery Estate Winery. I was primed to like it, and I did. Maybe because I wanted to, because of the article. I got a bottle to take home to my boyfriend, who had sent me the article. We drank it one night with dinner, and we noticed the high alcohol. It was jammy in the California style, and I'm not sure I liked it as much as when I tasted it at the winery. The next morning we were both hungover.
This week at
SFWC's Grilling Wines class, I tried one of the well-known Italian Lagrein producers,
Hofstätter, and I loved their Lagrein. It was balanced, rich, spicy, and full-bodied without being heavy. The alcohol was probably around 2% lower than the California had been. It was interesting to see the new world vs. old world comparison. I admit I am getting more used to California wine, my tolerance for alcohol and tannin is getting stronger and I have found a lot to like. But in this case I prefer the old world version.
New York Times article: http://www.nytimes.com/2011/03/30/dining/reviews/30wine.html?_r=1&emc=eta1
This week at SFWC's Grilling Wines class, I tried one of the well-known Italian Lagrein producers, Hofstätter, and I loved their Lagrein. It was balanced, rich, spicy, and full-bodied without being heavy. The alcohol was probably around 2% lower than the California had been. It was interesting to see the new world vs. old world comparison. I admit I am getting more used to California wine, my tolerance for alcohol and tannin is getting stronger and I have found a lot to like. But in this case I prefer the old world version. 
