{"id":2518,"date":"2011-10-24T08:17:36","date_gmt":"2011-10-24T06:17:36","guid":{"rendered":"http:\/\/www.langhe.net\/?p=2518"},"modified":"2017-09-25T17:45:06","modified_gmt":"2017-09-25T15:45:06","slug":"doc-barbera-d-alba-2009-gemma","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/2518\/doc-barbera-d-alba-2009-gemma\/","title":{"rendered":"DOC Barbera d&#8217;Alba 2009 Gemma"},"content":{"rendered":"<p>8 p.m., table is set and guests have already come for dinner, but something still misses. I go in my basement wine cellar to take a bottle of good red wine. When I come back curious eyes are staring at me. I show the label: <a title=\"DOC Barbera d\u2019Alba 2009\" href=\"http:\/\/gemmacantine.it\/vini\/barbera-dalba-doc\/\" target=\"_blank\" rel=\"noopener\">Barbera d\u2019Alba<\/a>\u00a02009 DOC\u00a0<a title=\"Gemma\" href=\"http:\/\/gemmacantine.it\" target=\"_blank\" rel=\"noopener\"> Gemma<\/a>.<\/p>\n<p>I tell them that there are three different technical policies for the production of this wine: <a title=\"DOC Barbera d\u2019Alba\" href=\"https:\/\/langhe.net\/wines\/doc-barbera-alba\/?lang=en&amp;lang=en\">Barbera d\u2019Alba<\/a>, Barbera d\u2019Asti and Barbera del Monferrato (all of these areas are located in Piedmont).<\/p>\n<p><a title=\"Barbera\" href=\"https:\/\/langhe.net\/vines\/barbera-en\/?lang=en&amp;lang=en\">Barbera<\/a> is the most famous grape variety cultivated in Piedmont, but it can also be found in the Oltrep\u00f2 Pavese and Franciacorta (Lombardy), Valpolicella (Veneto), Campania and California.<\/p>\n<p>During the last decades the quality of Barbera has noticeably increased, the yiels per ha has diminished and the vinification\u2019s methods have been improved.<\/p>\n<p>In the glass it shows a brilliant ruby red colour: this grape variety is in fact rich in colour, because it is characterized by a high percentage of malvidin, an anthocyanin which is responsible for the colour of red wines.<\/p>\n<p>Its aroma is intense, with notes of red fruits like strawberry, currant and black cherry, typical of wines aged in steel. The texture is full and the acid vein confers freshness and length.<\/p>\n<p>In the grape variety of Barbera the concentration of tannins is low, a fact that doesn\u2019t allow it to age as long as <a title=\"Nebbiolo\" href=\"https:\/\/langhe.net\/vines\/nebbiolo-en\/?lang=en&amp;lang=en\">Nebbiolo<\/a>.<\/p>\n<p>It is an excellent all-course wine, which goes good with typical Piemontese first courses as <a title=\"The Tajarin\" href=\"https:\/\/langhe.net\/recipes\/the-tajarin\/?lang=en&amp;lang=en\">tajarin <\/a>or<a title=\"Agnolotti with roast sauce\" href=\"https:\/\/langhe.net\/recipes\/agnolotti-with-roast-sauce\/?lang=en&amp;lang=en\"> ravioli<\/a> with ragout, but also with white and red meat and half-aged cheeses such as <a title=\"Gorgonzola\" href=\"https:\/\/langhe.net\/907\/907\/?lang=en&amp;lang=en\">gorgonzola<\/a> or <a title=\"Castelmagno\" href=\"https:\/\/langhe.net\/819\/castelmagno\/?lang=en&amp;lang=en\">castelmagno<\/a>.<\/p>\n<p>For lovers of tasy courses, the perfect pairing is with <a title=\"The Bagna Cauda\" href=\"https:\/\/langhe.net\/recipes\/the-bagna-cauda\/?lang=en&amp;lang=en\">bagna cauda<\/a>, another typical Piedmontese speciality, a sauce made with garlic, anchovies and oil.<\/p>\n<p>Serving temperature: 16\u201318 \u00b0C<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>8 p.m., table is set and guests have already come for dinner, but something still misses. I go in my basement wine cellar to take a bottle of good red wine. When I come back curious eyes are staring at me. I show the label: Barbera d\u2019Alba\u00a02009 DOC\u00a0 Gemma. I tell them that there are [&hellip;]<\/p>\n","protected":false},"author":101,"featured_media":97600,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1567],"tags":[],"lgarea":[],"class_list":["post-2518","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eat-drink"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>DOC Barbera d&#039;Alba 2009 Gemma<\/title>\n<meta name=\"description\" content=\"8 p.m., table is set and guests have already come for dinner, but something still misses. 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Dal 2004 lavora come tecnico di laboratorio presso l\u2019azienda vitivinicola Fontanafredda S.r.l. di Serralunga d\u2019Alba dove svolge analisi chimiche, microbiologiche, enzimatiche e sensoriali su mosti e vini. Cura la sezione Wine Quiz sul sito Tablino.it, \u00e8 iscritto all\u2019Associazione Enologi Enotecnici Italiani. -------------------------------------------------------------------------- Simone Tablino was born in Turin in1980 and lives in Alba. He graduated from the University of Turin in 2007 with a Bachelor\u2019s degree in Viticulture and Enology. He\u2019s been working since 2004 as laboratory technician for the wine company Fontanafredda S.r.l. in Serralunga d\u2019Alba, where he conducts chemical, microbiological, enzymatic and sensorial analysis on musts and wines. 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Dal 2004 lavora come tecnico di laboratorio presso l\u2019azienda vitivinicola Fontanafredda S.r.l. di Serralunga d\u2019Alba dove svolge analisi chimiche, microbiologiche, enzimatiche e sensoriali su mosti e vini. Cura la sezione Wine Quiz sul sito Tablino.it, \u00e8 iscritto all\u2019Associazione Enologi Enotecnici Italiani. -------------------------------------------------------------------------- Simone Tablino was born in Turin in1980 and lives in Alba. He graduated from the University of Turin in 2007 with a Bachelor\u2019s degree in Viticulture and Enology. He\u2019s been working since 2004 as laboratory technician for the wine company Fontanafredda S.r.l. in Serralunga d\u2019Alba, where he conducts chemical, microbiological, enzymatic and sensorial analysis on musts and wines. 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