On the beautiful Roero hills in the province of Cuneo, Fabrizio Battaglino produces a very good wine: the Roero d.o.c.g. Sergentin 2011.
This wine, made using Nebbiolo grapes, is red ruby in colour, very intense with light garnet shades (due to the aging in barrels). It has a typical berry perfume with floreal and spicy hints such as violet and vanilla.
This prelude of delicious fragrances brings us to discover an involving taste too, very smooth, intense, fruity with blackberries and currants hints, perfectly tannic and with a nice grassy, bitter final.
Its full bodied structure (because of its stay in “Allier” barrels for 18 months) and its alcohol level (14 degrees) allow us to combine it to tasty pasta dishes with truffle or ragù sauce or meal based on red meat such as braised, stews, roasts, boiled or game.
If you are not fond of meat you can always have it with strong cheese like the piedmontese Toma or Testun.
Serve it at a temperature of 16-18 degrees after breathing previously for about 30 minutes.
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.
Posts by Giorgia