Today we will taste the Barbera d’Asti DOCG 2008 from the farm I Tre Poggi in Canelli (Asti)
It is a biodinamic wine (which vinification considers the astrologic influences on plants and soil) produced only using Barbera grapes.
Tasting notes:
Of an intense red purple, inclined to garnet with aging, it flows fluidy into the glass showing those typical arches due to the level of alcohol inside (13.5 degrees).
The aroma is full, well fruity with hints of ripe cherries and berries as well as spices such as pepper, tobacco and macaroon, deriving from the barrel aging.
The taste is dry with a good acidity level and well balanced between the tannic and sapid components. It is a full bodied wine and with a good aroma’s persistence. Its floreal and aromatic with a nice bitter and acid ending.
This wine, often known as a table wine, is perfect when combined with rich and tasty pasta dishes with meat, mushrooms or cheese sauce or red meat in general like roasts, boiled or game.
Even good with cold cuts and well aged cheese such as castelmagno, grana padano or testun.
It must be served at the middle temperature of 18/20 degrees after a right decantation.
Have a good taste!
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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