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Tasty reads

Barbaresco DOCG 2008 - Manera

January 23, 2012

From the family farm Manera we taste one of the finest wine from Piedmont and known all over the world: the Barbaresco.

Its production, only allowed in the towns of Neive, Treiso, Barbaresco and San Rocco (province of Cuneo), involves the use of Nebbiolo grapes in purity.

It’s a wine of excellent quality, structure and longevity (up to more than 10 years after bottling). It has to be aged for minimun 2 years of which 18 months in Slavonia Barrels and 6 in bottles.

Let’s taste then, after breathing, the Barbaresco D.o.c.g. 2008 from Manera Wine cellar.

Tasting notes

Red garnet in colour with slight orange nuances which will be intensified with the aging. It runs thick in the glass, showing those typical archs due to the alcohol level (14 degrees).

Its aroma is clean, full of fruity notes of small red fruit (cherry, currant, blackberry and red ripe plum). The spicy bouquet highlights vanilla, green pepper and almond notes besides delicate floreal hints (geranium).

The taste is dry, spiced and soft of a really good structure and persistency. The perfect balance among its components (sapidity, tannicity and alcohol) makes it smooth and elegant.

2008 is therefore a good year for the Barbaresco for its structure, the different aromas and the tannins, intense but pleasant at the same time.

Perfect when combined to rich and tasty meat dishes as roast, boiled, stew, braised and game in general or with strong well aged cheese.

Serve it in the right glass (baloon) at 18-20 degrees after 2/3 hours of decantation, to really appreciate it in all its qualities and complexity.

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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