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Tasty reads

Langhe Nebbiolo DOC 2009 - Giacomo Vico

January 2, 2012

From Giacomo Vico‘s farm on the wonderful Roero hills (Cuneo) comes one of the most loved piedmontese wine, the Nebbiolo.

Its name probably comes from the Italian word “nebbia” which means “fog”, as the Nebbiolo vineyards, in the “Langhe” areas, are usually surrounded by a deep and intense fog during the harvest at the end of October.

This red wine is vinified in purity (only using Nebbiolo grapes) and has really good structure and longevity. It is perfect if combined to tasty dishes of red meat, game and cheese.

Let’s taste then the Langhe Nebbiolo D.o.c. 2009, red ruby intense in colour with light orange nuances.

It has a fine fruity and spicy bouquet which remind of small red fruit such as raspberries and currants beside vanilla, nutmeg and pepper.

The taste is full and well structured, warm (13.5 degrees). It is dry and slightly bitter at the end, with a nice softness due to a right balance of sapidity and tannicity.

The persistence of the aromas will allow you to taste it in all its fullness, making it perfect as a sipping wine as well or combined with cold cuts and middle aged cheese (like a testun or a castelmagno).

Ideal with fresh pastas with ragù sauce (meat sauce), mushrooms or fondue.

Being a full-bodied and structured wine, it’s essential (before the tasting) to open the bottle several hours to let the wine breathe in the “decanter” (the right wine jug) allowing the escape of flavours, aromas and the deposition of sediments.

Serve it at a middle temperature of 18-20C°.

 

 

 

 

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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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