X

Tasty reads

Dogliani DOCG 2006 San Bernardo - Bricco Cucù

January 3, 2013

To welcome the new year 2013 in a proper way I’ve decided to taste the Dogliani D.o.c.g. 2006 San Bernardo from the Bricco del Cucù wine farm, of Sciolla Dario in Bastia (Mondovì – Cn), a piedmontese delicious red wine with a really good structure and intensity of aromas which make it able to compete with the finest aged wines like Barolo and Barbaresco.

Dogliani San Bernardo is produced in purity (only using Dolcetto grapes) and has to be aged in wooden barrels for 18months and other 5 years in bottles. It has a very good longevity and general structure due to its special soil, rich of mineral and calcareous substances that bring body and freshness at the same time.

Here, sapidity, alcohol and tannins are very well balanced.

Tasting notes

Of an intense red ruby colour with purple nuances, it runs thick in the glass showing its “tears”, due to the level of alcohol inside.

Its perfumes are wide and complex, they remind of black mature fruit such as plum and blackberry and presents delicate spicy and grassy notes.

The taste is dry (not sweet as the name suggests, Dolcetto from “dolce”=sweet), warm (14degrees) and full bodied. The sapidity is very pleasant and balance the strong tannic note. From the aging in barrels it gets spicy like green pepper and cloves which give it softness.

Very good and long the percistence.

Combinations 

Without any doubts, combine this good Dogliani with fresh pastas with meat sauce, fresh noodles with ragù, gnocchi with cheese etc…o main dishes based on red meat, wild boar or game in general like roasts and stews or simply, serve it with well aged cold cuts and cheese.

Let’s tasting it, after a proper decantation (of about two hours) in ts right “bordeaux” glass at the middle temperature of 18-20degrees.

Enjoy it!

Buy wines on-line with a 10% discount. Coupon code: BERLIN

← 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