Tasting Notes for Praxis Lagrien Lagrein 2006

Tasting Notes:

Holy Lagrein! Whiffs of sanguine, mortuary experience plasma-like and anchovy coming from first opening. Open? Is closed-up like lock-down might have been on The Rock! Four hour extended opening required to fully bring out this gem. Tastes and nose in the glass of green quince skins, rose pedals; more tastes of black current without acrid harshness, edge of semi-sweet to bitter chocolate and faint soft Anjou pear back ground, serene solid black-squid ink color, oily legs & texture, with a full mouth feel not heavy, flows out to exquisite finish, balance structure….really remarkable, after a torturous wait for opening air-out, and totally as unique and special rewards as that of a closed up Sicilian Frapatto. All from a varietal courtesy Aldo Adige, northern Italian Alps, transplanted to California by Bill and Sue Arbios, PraxisCellars.com

I would serve this wine for:

Broucciole.

I shared this wine with:

David Stanley, Wine Steward and helpful mentor on my educational vin journey.

The nose on this wine reminds me of:

Blood plasma e rose pedals.

This wine would pair well with the following foods:

Italiano Carne Pizzeola.

I think this wine is priced:

Very sane.

If I have any gripe with this wine, it's that:

N/A.

Wine Rating:

2012 Peter Zemmer Lagrein Raut, Italy, Alto Adige - Südtirol, Wine Review

Vintage:

2012

Score:

Grade:

B+

Current Price:

$16.00USD

This is a relatively inexpensive red from northeast Italy. That said, it is not simple wine and needs to be cellared. Purple in color, ruby at the rim. The nose has black cherries with some smoke. On the palate, this has a soft texture. Black cherry fruit that turn slightly sour. Firm tannins. Nice finish. This will need to be laid down for five to seven years if it is to reach its peak. It can be drunk now but have some nice fatty foods to cut through the tannins. If serving today, an eight hour decant is not too much. Certainly, the score should improve with cellaring.

2011 Ignaz Niedrist Lagrein Alto Adige - Südtirol Berger Gei, Italy, Wine Review

Vintage:

2011

Score:

Grade:

This is a relatively unknown red from northeast Italy that you should know. Made from the Lagrein grape. This is much more serious than most wines utilizing that grape. Deep ruby/purple in color. The nose has dark cherries, spice and a bit of pine. On the palate, this has black cherries and cherries. Very rich fruit but also a great backbone of acidity. Would work well with a wide variety of foods. Some tannins, this is still young and has a few more years until peak. Should have another 10 to 15 years in it.

Lagrein: Red Wine from Italy's Alto Adige Region is Great for Winter Recipes

Near the Austrian border in northern Italy, from the region of Alto Adige comes an excellent red wine called Lagrein (pronounced la-GRINE) that really hits the spot on a winters night dinner table. Lagrein is also the name of the grape from which it is made. As was discussed here , the area of Alto Adige is very close to the Austrian border and has a shared history with both Italy and Austria. Hence, the German language is spoken frequently and either or both languages may appear on a wine label. You can find it made as both a red wine, often called Dunkel in German and Scuro in Italian, or a Rosè, called Kretzer in German or Rosato in Italian.

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Putting Wine Tasting Notes to the Test

Tasting notes are a great way to get a sense of a wine’s personality before investing in a bottle you’ve never before tried. But how meaningful are they to the Average Joe? On a recent trip to Napa, we decided to put tasting notes to the test by comparing them with our own impressions.

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