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Barbera d'Alba DOC 2013 - Francesco Borgogno

June 6, 2011

“Barbera d’Alba” is a red wine from Piedmont vinified only with Barbera grapes. It has always been considered a table wine because of its consistency. Nowadays winemaking techniques have improved a lot and have given the Barbera great success.

It’s a medium bodied wine with a quite high acidity level, typical of the grape. The fruity flavours have plum and cherry notes. Its spicy aromas derive from a 6 months barrel aging that give the wine flavors such as vanilla, green pepper and nutmeg. These aromas help to decrease the acidity, making it a well balanced wine.

Barbera goes very well in particular with meat dishes, starting from the appetizers, cured meats, roasted vegetables stuffed with meat; first courses such as fresh noodles with “ragù” (meat sauce), “ravioli” (fresh pasta filled with meat), risotto with leaks and sausage or pig/veal roasts, stews and mixed grill. It is also perfect if combined with semi mature cheese.

The Barbera d’Alba Doc, year 2013, from Francesco Borgogno vineyards is deep ruby and clear in colour, with intense and pleasant winy bouquet characterized by floral, spicy and fruity traits (rose, vanilla, pepper and cherries).

The taste is dry and warm (13.5 degrees), quite fresh (acid) and slightly salty.

Even if its level of tannins isn’t so high, because of the brief stay in barrel, it appears to be a full-bodied wine.

To enhance the taste and flavors uncork the bottle a few minutes before tasting it and serve it at a temperature between 17-18 °C.

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Giorgia Gamba

Joe, torinese D.o.c., annata 1981, si appassiona fin da giovanissima alle gioie del palato scoprendo, grazie ai nonni, il buon vino e la cucina della sua terra. Amante della buona compagnia, preferisce coltivare ed intrattenere i suoi affetti intorno ad una tavola sostanziosa, che sia quella della piola o dell'osteria più raffinata oppure, meglio ancora, se di casa propria. Si diletta volentieri in cucina, sperimentando sempre nuovi e originali accostamenti enogastronomici. Nel 2006, data la profonda passione per la Vitis Vinifera e la sua linfa, decide di diventare un Sommelier presso l'Associazione F.i.s.a.r., in parole povere, beve e studia per quasi due anni fino al conseguimento del diploma finale, ottenuto fieramente in seguito a lunghe ed estenuanti degustazioni. -------------------------------------------------------------------------- Joe is from Turin, Italy. She started loving good wine and food since she was very young, discovering the joys of the palate, thanks to her grandparents. She has always liked entertaining friends and her loved ones around a well stocked table, full of delicious dishes. She is pretty happy in the kitchen as she likes trying new and original eno-gastonomical pairings. In 2006, due to her deep love for wines, she became a Sommelier (wine taster) with the "F.i.s.a.r". association. In short, she studied hard and drank wines for two years in a row until she got the final diploma, obtained after long and exhausting tastings.

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