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Tasty reads

Dolcetto d'Alba DOC 2011 - Oreste Stefano

October 23, 2012

The red wine Dolcetto d’Alba is, without any doubts, the most appreciated wine in the Langhe area and for me, tasting it in Germany far away from my home land, makes me enjoying it much more, reminding pleasant sensations.

I waited with curiosity then, having tasted and enjoyed the version of 2010, to try the Dolcetto d’Alba Doc 2011 of Oreste Stefano and compare it to the previous year’s one.

I must say, it is really good, with the same softness and structure with those fruity hints and dry flavor , it differs, however, in amplitude of parfumes.

Let’s examine it in detail then:

Tasting notes:

The colour is clear, ruby red with light purple nuances, it runs fluid in the glass.

Its parfume is intense and very fruity (small red fruits such as cherries and raspberries), floreal (rosehip and fresh flowers) and quite spicy (cloves and almonds at the end).

The taste is dry (tipycal Dolcetto’s feature, that is not “sweet” as the name suggests), warm (13.5 degrees of alcohol) and immediately sapid (that raise the salivation). It is soft and bodied with a good acid-tannic combination which helps the general balance.

Produced with Dolcetto grapes in purity, it is a very drinkable wine that goes well with tasty appetizers like vitello tonnato, filled vegetables, quiches with fondue ecc…or dishes based on roasted meat as rabbit, pork, veal or middle aged cheese and cold cuts in general, soups, fresh pastas such as noodles with mushrooms, risottos, gnocchis with castelmagno cheese and ravioli with roast’ sauce.

Serve it in the proper glass, named “wide tulip”, at the middle temperature of 16 degrees.

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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