In the winery of Fabrizio Battaglino, on the beautiful Roero hills in the province of Cuneo, is produced a really good full bodied red wine, the Langhe d.o.c. Ancreus 2007.
Ancreus is the result of a special blend made of Nebbiolo grapes (70%) and Barbera (30%). Aged in allier barrels for 12 months, it can be consumed until ten years after its production.
Ruby with garnet nuances, it has an intense fruity fragrance of cherry and soft fruits with grassy and floreal hints (violet) and percepitions of cocoa and leather due to the barrel aging.
The taste is full and well bodied, dry and with a nice sapidity and tannicity. It is quite warm (13,5 °C of alcohol).
Because of its good structure it is perfect if combined with tasty dishes based on red meat and game such as roasts, boiled meat, stewes.
This wine is also very good with simple aperitifs of cold cuts and strong cheese, fresh pasta with meat or game sauce, cheese fondue with truffle.
It has to be served at 18 °C and breathed for half an hour to help the release of fragrances.
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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