Primitivo Red Wines from Italy

Primitivo Red Wines from Italy – Episode #336

October 18, 2007

Gary explores the fun wild and exciting world of Primitivo.

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Comments on this episode(184) Leave a comment ›

“QOTD: Well I can cook, since that is what I do for a livng *wink*. B…” by Dessert Wine Nerd
“Response to a question from user Gary L.: I’d rather have a second-rat…” by Andrew
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Wines tasted in this episode:

Villa Fanelli Primitivo ZetaPrimitivo di Manduria
2005 Felline Primitivo Di ManduriaPrimitivo di Manduria
2004 Savese Picchieri Primitivo TerrarossaPrimitivo di Manduria

184 Responses

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October 19, 2007

Wednesday
QOTD: probably chateaubriand surrounded by little carved button mushroom for my better half
October 19, 2007

Iron Man
QOTD: Always grilling or sauteing some fish for my sweetheart. So I would prefer to cook for myself one of these days….a big porterhouse and 01 Pavie would hit the spot.

Gary, keep rocking.
October 19, 2007

wine-ot
gv watched this episode 3 times already a great lunch pail…punch-in, punch-out and then some quality show, thank you!
October 19, 2007

jimbeaupre
by the way had to shine some light on Augustus’s statements – Ravenswood does do some good Zin in their non-grocery store single vineyard stuff and Rosenblum is so overrated. I have heard so many describe Rosenblum (chocolate covered raspberries rolled in freshly ground black pepper) this way. When in reality Rosenblum has been blamed more than just about every other California producer for bottling Zin’s (including their single vineyard stuff) that do not taste or smell like the grape it’s claimed to be! I liken their Zins (Rosenblum) to tasting extremely over ripe fruit with a wrapper of Kerosene, an annoying mid-pallet, and a finish that makes you want to scrape your mouth with a paper towel…………………………….
October 19, 2007

Colin
GV – The Felline nose sounds like this “Russian Tea” mix my mom made (tang, ice-tea powder, dry black tea) – which I smelled for hours on end as a wee lad. Will be seeking out. QOTD – I’d love to be better at pork, which I would serve to my bride-to-be…
October 19, 2007

jimbeaupre
Gary,
Nice job on the Primitivo – actually picked up a little bit of this at the Enoteca in Sonoma from a small local guy.
October 19, 2007

Martin
Listen to Joe R! Also, it’s WATER not WOOD-R
October 19, 2007

David
Enjoyed the informative show.

QOTD – Veal Marsala…have made it before, but it never turns out exceptional. I would make it for my Italian in-laws assuming it was good enough.
October 19, 2007

Joe R
Gary: Please…it’s “Pree-mee-teevo”. Stop with the “Primo”. Its not there!
October 19, 2007

Chris M
I used to own several Oil Can Boyd rookie cards. Love the obscure reference GV.

QOTD- I do not really wish to cook anything in particular. If I think of something I will go and cook it whether it turns out good or bad. I will cook for anyone around willing to eat.
October 19, 2007

jcrazy
QOTD: I’d cook what I rocked this last week for my first wedding anniversary. 5 mushroom cream sauce broiled salmon with a Santa Lucia Highlands Pinot Noir from Paraiso. Grand Slam!! Just make sure one of the mushrooms is the ever sought after and expensive Japanese (not North Korean where most of it comes from) Matsutake mushroom. Three little stubbies run about 30 bucks but yo, it’s your wedding anniversary. If anyone wants the recipe I’ll hook’ya up. I’d cook it for Boris Yeltsin.
October 19, 2007

Capt M
Hey YoungDave, I recently leaned about Montsat, and I enjoy it so much also. I have Priorat and Montsat at home. Try Bierzo. It’s very similar, but instead of being from Catalunya, Bierzo is from Galicia. Yummy.
October 19, 2007

Capt M
Gary, ConcepciÃ³n and I are down with you as well. We ARE changing the wine world, and it is a beautiful situation and a beautiful world. Amongs all the bad and wrong things in life that we see in the news every day, and that’s unavoidable, my wine world and perspective is one of the positive things that I can focus on, and it’s changing and improving every day. Thank YOU so Goddarn much!
October 19, 2007

Capt M
Nice, nice show!!!! Another learning experience! However, I refuse to put the pee in my mouth and enjoy it. You’ve done all that and a lot more for us, so thanks! hahaha.. And please, PRI “MEE” TIVO, like you would say “primitive”. QOTD: PIZZA!! I wish that I could make a decent pizza! In fact, I will give it a try this evening, and it will be for ConcepciÃ³n and my three kids.
October 19, 2007

YoungDave
“WE’RE CHANGIN’ IT!!!”
QOTD: I’d love to cook the perfect meal to complement the style of wine that I’ve come to love so well: the Spanish style (usually Crianza, 1 year in barrel, one year in bottle) usually from Montsant or Ribera el Duero or Priorat, where some combination of Tempranillo, Garnacha, and perhaps some Cabernet create a unique middle-of-the-road wine between new and old world with just enough grip of tannin structure and a balance of semi-sweet leather, stewed black fruit, and smokiness… A meal to perfectly compliment this style of wine: maybe some barbecued beef (or heavily seasoned grilled chicken) with balsamic reduction or blackberry compote and grilled zucchini, grape tomatoes, summer squash, eggplant, and red, green, and yellow bell peppers grilled on skewers over an open grill…maybe with some seasoned brown rice? It could work…
October 19, 2007

Totte
Gary

I thank you back…very much…big up and keep the fantastic work and spirit going…I try to spread the word of thunder here in Sweden but IÂ´m not sure how many I’ve got hooked on this so far…

QotD : A re- or de- constructed classic Alsace Chocroute for my uncle. Paired with M. Chapouter Petit Rouche or Vinoptima New Zeeland Gewurst…

Hugs and respect from Scandinavia

Swedish T
October 19, 2007

Anthony
Awesome show Gary. I ordered the 2nd wine, just have to see what all your excitement is about!

I’d love be to able to cook chicken alla marsarla, and serve it to the queen!
October 19, 2007

Greg B.
Yes Big G, Zin Italian Style. Sweet.

QOTD: I have it everyday. I wake up and cook my two precious Daughters Breakfast each and every morning. It’s always a little bit different, but it’s a bigger reward then me cooking the grandest of all meals.
October 19, 2007

medo
Yes! Good show Gary! Had several Primitovos in the past and found them quite nice for the price. But this was the 3rd show on Italien wine this week… When do you come around with some serious German whites?

QOTD: I would love to do some Sushi for my girlfriend!
October 19, 2007

Glory
Great show, Gary. However the name of the grape is Primitivo, not “Primotivo” as you call it.
October 19, 2007

Augustus
QOTD: Veal Blanquette. I would love to make it for my girlfriend – she would be blown away.
October 19, 2007

Augustus
I am a “new world” fan who also appreciates what “old world” juice brings to the table – and I beg for more conflation. However, when one considers that Primitivo is just Zin juice, there is no point in spending 12 bucks (sorry, Gary) for a bottle of black tea laced with oregano (bottle of Tejava at your local Trader Joe’s is 1.19, and some organic oregano will cost you 1.49 – your 91 point wine can be had for just three bucks). So….why spend 12 dollars on “spicy” juice that tastes like tea, is overly dry, and will no doubt leave most folks pining for some truly kick ass Central Coast Zin (you know, the zins that actuallly taste delicious and bring some serious thunder). You made a SERIOUS mistake tonight. You dissed Ravenswood and Rosenblum in the same sentence. Ummm…you should whatch that kind of thing. Both are major producers, but Ravenswood is a grocery store wine. Rosenblum takes their juice very seriously and is a label that can be counted on for really good juice. Have you had the Rosenblum Appelation Series Zin from Paso Robles? It’s only fifteen bucks and it tastes like chocolate covered raspberries rolled in freshly ground black pepper. Have you had the Maggie’s Reserve or the Rockpile? They are both simplly over the top, and delicious. Good show tonight, and thanks very much for the class on Primitivo.
October 19, 2007

amgryger
QOTD: I wish I could cook trout really well and I would want to be able to make it for the woman I would marry, but have not yet met.
October 19, 2007

Micha
Apulien brings out some really remarkable wines. More than once i was shocked looking at the pricelabel. Even for 6-7 EUR you can get Primitivo that drinks very well. Will be interesting to compare the two local red grapes Primitivo and Negro Amaro. I think Primitivo will win the race…
October 19, 2007

Benji
As 1stpost ever stated:
[quote="1stpost ever"]

I have to reference the Chianti episode from a couple days ago where at the beginning of the episode, you mentioned the spelling and pronunciation of your name. Well, I have to say that that is somewhat ironic as your pronunciation of foreign terms and labels is absolutely awful.

For example. Todayâ€™s show was supposed to be about primitivo. Not primOtivo.

Another example was pronunciation of Villa. It is not VIL-AH. It is closer to VEEL-YA.

It may not seem important, but how would all the Johns out there like to be called Jun? or Julies – Jolly? or Barts – Bert? Or Garys – LARRY? OR VAYNERCHUK – VAYNERCHICK?

Iâ€™m not trying to be an ass. Iâ€™m just pointing out that if we care so much about wines, their origin and their terroir, weâ€™d better be caring about our pronunciation. [/quote]

I have to say that I respectfully disagree. The whole idea of WLTV is to make an effort in removing this kind of mentality (—->if we care so much about wines, their origin, and their terroir, then we’d better start caring about our pronunciation) from the wine world. Sure, people are going to mispronounce things…but is it really at all that important? Should mispronunciation really interfere with our enjoyment of viewing of WLTV or our enjoyment in wine? Something to consider…as this statement kind of goes against what the community of WLTV stands for. Thanks for sharing your thoughts and for your dedication to watching!