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Tasty reads

Nebbiolo d'Alba Colla DOC 2012 - Fabrizio Battaglino

September 12, 2011

Today we are about to taste an excellent red wine from Piedmont,

the Nebbiolo d’Alba Colla d.o.c., produced by Fabrizio Battaglino.

Grown on the Roero hills, in the province of Cuneo, this prestigious wine of ancient origin is red ruby intense in color with light garnet shadows which reveal to be strong in character.

It is vinified in purity (just using Nebbiolo grapes), it has a good basic structure due to the tannins and the degree of alcohol (14 degrees) that intesify each other, offering a pleasant softness on the palate.

Open the bottle at least half an hour before the tasting and be ready to savor the fruity, spicy and flowery notes that together give us deep sensations such as blackberries, currants, violet with a final hint of nutmeg and cocoa.

The taste is strong, because of the presence of tannins which ensure longevity. It is dry, persistent, warm and fruity with a bitter ending. There is a good balance among the acidity-tannins and flavor.

We can clearly say it is a full bodied and elegant wine.

Thanks to its strong structure we’d better combine it to tasty and rich recipes to let the food and wine exaulting each other.

Let’s try it with red meat roasts, boiled, game, stews (also cooked in wine) or with strong cow and goat cheese (such as the italian cheeses: toma, robiola, testun, castelmagno etc…), with cold cuts (garlic,donkey and wild boar salami) or with fresh pastas with cheese or ragù sauce or truffle risottos.

The right temperature to serve it is at 18-20C°.

Enjoy it!

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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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