BARBARESCO “The jewel of modern Italian wine”
Barbaresco is
like Barolo wine made with distinctive Nebbiolo grapes grown in Piedmont
region of northwestern Italy. Nebbiolos are thin-skinned, fussy
grapes which make some of Italy’s finest and most expensive red wines today.
Nebbiolo has been grown in Italy more than a few centuries, however
their current style of prestigious dry red wine making was started late 19th
century. It although makes up only a small percentage of vineyards in Italy;
currently, most of them in the Piedmont region. Barabaresco’s
entire annual production today is still less than 100,000 cases a year from 50
plus vineyards which is equivalent to just one mid-size wine producer in
California. So it likes cultivating precious natural pearls in a large pacific
ocean.
Nebbiolo Grapes
are high in tannin and acid, therefore necessary to have a long
fermentation and particularly long aging process, especially for traditional
wine styles, and they are often aged for 3-5 years in large wooden casks
to help tame the puckery tannins, and additional aging in bottle also improves
balance and flavor in the wine (long painstaking steps and time to bring to the
market.).
Two of the best known Piedmont Nebbiolo
wines are Barolo and Barbaresco, named for the
localities; villages/towns around nearby city of Alba (center of famous
for white truffle country) where the grapes are grown, apart only about 15
miles but they have slightly different climate that Barbaresco grapes
mature earlier than Barolo.
Flavors/aromas:
Cherry, blackberry, strawberries, prunes, rose,
violet, licorice/fennel, oak, vanilla, tobacco, tar, leather, truffles. Rich, robust
and tannic wine.
Character/structure:
Much variability in color and body, depending on
the vineyard and their style of winemaking. Medium to full-bodied, light to
deeply colored (and lighter with age), very dry, velvety. High in tannin,
acidity and alcohol (typically about 13.5%).
Food Pairing:
Best with hearty foods such as chicken
cacciatore, bollito misto (boiled mixed meats with warm
anchovy-garlic sauce), brasato al Barolo (beef braised in
Barolo), roast veal or pheasant, stewed hare, stewed meats (stracotto), aged
cured meat, and wild mushroom, salmon, tuna, or white truffles risotto, or
Agnolotti pasta, well-aged Parmesan cheese. They are better for autumn and
winter dishes.
I wanted to thank you for this great Information and knowledge, I definitely loved every little bit of it. I have you bookmarked your web site to check out the latest stuff you post. Your blog is eye-catching. I get pleasure from it. Thanks for sharing this beautiful piece of writing with me, get more information at Craft Beer Shop for more Craft and Vine related information and knowledge.
ReplyDelete