X

Tasty reads

Barbera d'Alba DOC 2008 Gabutti Boasso

March 6, 2012

Barbera d’Alba is a still red wine from Piedmont always considered as a simple “table wine” of everyday use. Today, however, it has a great success due to better winemaking techniques.

Exemplary is the  Barbera d’Alba 2008 of the Gabutti wine farm in Serralunga d’Alba (Cuneo) that we are about to taste.

Vinified in purity (only using Barbera grapes), it strikes for its variety of scents and the pleasant softness of its taste which reduces the typical acid component of the vine.

Let’s analyze it in detail then:

Tasting notes

Of an intense purple red with evident ruby nuances.

The nature of its bouquet, complex and with a good persistency, is variegated with fruity notes which reminds of black cherry and black berry in particular, beside spicy hints such as cinnamon and green pepper.

The flavour is full and rich, dry and quite warm (14 degrees).

It has a good acidity level thanks to the 10 months aging in Slavonian oak barrels. It is a well balanced wine, very drinkable and digestible.

It is a longevity wine since it can reach a 8-10 years aging.

Open the bottle a few hours before the tasting to let it breath and serve it at the middle temperature of 18/20 degrees.

Combine it with aperitifs and appetizers, middle aged cheese and cold cuts, fresh pasta such as agnolotti and tajarin (typical piedmontese pasta), risottos or white and red meat in general like roasts and mixed grills.

Enjoy it!

← Magazine ← Tasty reads

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.

Posts by Giorgia |

Read More related articles