Barbera d’Alba d.o.c. Munbel 2013, from Fabrizio Battaglino, is a red piedmontese wine vinified only with Barbera grapes.
It has a deep ruby red colour with light garnet shades.
The bouquet is fine, full of perfumes, with a clear aroma of ripe red fruit and a hint of spices due to the barrel aging, such as the nutmeg.
Its taste is dry and full bodied (14 dregrees of alcohol), tannic with a cherry-soft fruit taste, and a nice bitter ending.
During the tasting we can immediately see Its acidity high level which characterized this grape, making it quite sour.
For this reason I suggest to taste it, at a temperature of 17-18 °C, after breathing it for at least half an hour, in order to help the acidity getting softer and more balanced.
But don’t we forget that acid wines have good degreaser properties that improve the combination with tasty, fat dishes.
Barbera is a “table wine” and can be perfectly combined it with many recipes rich in flavour such as cold cuts, roast beef, chicken salad, stuffed vegetables, middle aged cheese, fresh stuffed pasta, risottos, soups or, even better, try it with roasts, stews, grilled and boiled meat.
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.
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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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