I had the pleasure of sharing Mancino Chinato again, this time with my friend Mike and Chef Gianni in Bangkok recently.
After a great meal prepared by Chef Gianni where we enjoyed our fill of great food and wine, we shared this gem enjoying the soft and luscious finish with the refreshing Chinato bite.
I always recall fondly when Alberto Chiarlo of Michele Chiarlo in Barbaresco and I were at OnDining and Giancarlo had just bottled his Chinato, gave us some to try.
Giancarlo uses Barbera grapes to have a softer Chinato than most which are made from Barolo. The result is a soft and supple wine which balances the Quinine bite rather than increasing it.