{"id":2664,"date":"2013-01-30T07:00:35","date_gmt":"2013-01-30T06:00:35","guid":{"rendered":"http:\/\/www.langhe.net\/?p=2664"},"modified":"2014-04-10T11:12:56","modified_gmt":"2014-04-10T09:12:56","slug":"docg-barbaresco-2008-gemma","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/2664\/docg-barbaresco-2008-gemma\/","title":{"rendered":"DOCG Barbaresco 2008 Gemma"},"content":{"rendered":"<p><a title=\"DOCG Barbaresco\" href=\"https:\/\/langhe.net\/wines\/docg-barbaresco\/?lang=en&#038;lang=en\"><strong>Barbaresco<\/strong><\/a> is a red DOCG wine made only from the Nebbiolo grape. Almost 3 million bottles per year are produced in the communes of Barbaresco, Treiso, Neive and some areas of San Rocco Seno d\u2019Elvio.<\/p>\n<p>It is subjected to an aging period of at least 2 years (one of them in oak or chestnut barrels) starting from the first day of the year that follows the harvesting. Being high in tannins, this wine can be good preserved for a lot of years, changing only its bouquet (from ripe fruits with spicy hints to the classical goudron with notes of leather, truffle and tobacco), but its class and elegance remain the same.<\/p>\n<p>It is an international wine which is served in the best restaurants of New York and one of the best wines in Italy and in the world. Some people sense that Barbaresco is slightly more \u201cfeminine\u201d than Barolo, because of its elegance and delicate aroma, event though it has the same structure and longevity.<\/p>\n<p>The wine we are tasting today is <a title=\"Barbaresco Gemma\" href=\"http:\/\/gemmacantine.it\/vini\/barbaresco-docg\/\" target=\"_blank\"><strong>Barbaresco 2008 Gemma<\/strong><\/a>, which is ruby red in colour with slight garnet reflexes. Its bouquet is elegant and aristocratic with notes of ripe red fruits, hints of flowers like violet and spices like green pepper and clove.<\/p>\n<p>The taste is dry, warm and velvety, with a very good balance between tannins, acidity and alcohol and a long, persistent finish.<\/p>\n<p>It can be paired with first courses such as <a title=\"Cooking with truffles\" href=\"https:\/\/langhe.net\/962\/cooking-with-truffles\/?lang=en&#038;lang=en\"><strong>tajarin with white truffle<\/strong><\/a> or with mushrooms or edible boletus, but it goes also well with <a title=\"Roasted kid\" href=\"https:\/\/langhe.net\/recipes\/roasted-kid\/?lang=en&#038;lang=en\"><strong>roast meats<\/strong><\/a>, <a title=\"Brasato with Barolo\" href=\"https:\/\/langhe.net\/recipes\/brasato-with-barolo\/?lang=en&#038;lang=en\"><strong>pot roast<\/strong><\/a>,<a title=\"The lepre al civet\" href=\"https:\/\/langhe.net\/recipes\/the-lepre-al-civet\/?lang=en&#038;lang=en\"> <strong>game<\/strong><\/a> and aged <a title=\"Cheese tray\" href=\"https:\/\/langhe.net\/recipes\/cheese-tray\/?lang=en&#038;lang=en\"><strong>cheeses<\/strong><\/a>.<\/p>\n<p>Serving at 18 degrees.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Barbaresco is a red DOCG wine made only from the Nebbiolo grape. Almost 3 million bottles per year are produced in the communes of Barbaresco, Treiso, Neive and some areas of San Rocco Seno d\u2019Elvio. It is subjected to an aging period of at least 2 years (one of them in oak or chestnut barrels) [&hellip;]<\/p>\n","protected":false},"author":101,"featured_media":2665,"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-2664","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>DOCG Barbaresco 2008 Gemma<\/title>\n<meta name=\"description\" content=\"Barbaresco is a red DOCG wine made only from the Nebbiolo grape. Almost 3 million bottles per year are produced in the communes of Barbaresco, Treiso,\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/Array\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"DOCG Barbaresco 2008 Gemma\" \/>\n<meta property=\"og:description\" content=\"Barbaresco is a red DOCG wine made only from the Nebbiolo grape. 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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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