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Tasty reads

Barolo DOCG Gabutti Boasso 2006

March 16, 2012

Barolo is a red wine from Piedmont of  an extreme elegance and personality, born in the middle of XIX century with the Falletti family. Produced just using Nebbiolo grapes, it is known all over the world as the “king of wines” for its structure, richness of parfumes and aromas beside its ability to improve over time.

From the Gabutti-Boasso wine farm of Serralunga d’Alba (Cuneo) comes the great wine I’ve proposed to my friends recently, Barolo Gabutti 2006.

After having it breath for about 2/3 hours, we are finally around the table, ready for the tasting!

Tasting notes

Of an intense garnet red in colour, with light orange nuances.

Its bouquet is ethereal, wide and complex with fruity hints of blackberry, blueberry and cherry accompanied by delicate floreal notes of dry violet and rose. The spicy parfumes are evident, thanks to the aging, such as licorice, green pepper, cocoa and tobacco.

The taste is full, intense and warm (14 degrees). Dry and very well structured with a strong but pleasent tannic presence which determines its good longevity (it can be good even over 15/20 years).

Although it is good as a sipping wine, Barolo goes perfectly with well aged cold cuts and cheese or combined to red meat dishes or game in general like roasts, boiled, braised, stews, wild boar with polenta etc…

Remember, wine and food always have to exhalt each other in the combination!

Let’s serve it, after decantation, at the temperature of 18/20 degrees in the right balloon glass, perfect to spread all the scents.

Have a good taste!

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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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