It is quite right in this period of celebrations to enjoy the Moscato d’Asti DOCG. 2010 from the farm I Tre Poggi, on the beautiful hills around Asti, very close to Canelli.
It is a sweet effervescent white wine, esclusively produced with biological grapes, it has to be consumed when young and within one year and a half after its production.
Pale yellow in colour with shiny golden reflections, it presents that typical sweet taste of the Moscato but aromatic and rightly alcoholic (5.5 degrees) at the same time.
Its perlage (effervescence) is fine and with a good persistence, allowing bubbles to properly clean the mouth.
We can combine it with all kind of desserts (fresh and dry pastries) such as a zuppa inglese (trifle) or a soft hazelnut cake but, if you dare to try, taste it with cold cuts (perfect with prosciutto crudo) and middle aged cheese.
Serve it at a cold temperature (6-8 deegrees) in the right glass, called “flute“, in order not to generate too much foam and keep the right effervescence.
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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