{"id":3068,"date":"2012-03-06T10:27:33","date_gmt":"2012-03-06T09:27:33","guid":{"rendered":"http:\/\/www.langhe.net\/?p=3068"},"modified":"2017-09-25T17:11:32","modified_gmt":"2017-09-25T15:11:32","slug":"barbera-dalba-2008-boasso","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/3068\/barbera-dalba-2008-boasso\/","title":{"rendered":"Barbera d’Alba DOC 2008 Gabutti Boasso"},"content":{"rendered":"

Barbera d’Alba is a still red wine from Piedmont always considered as a simple “table wine” of everyday use. Today, however, it has a great success due to better winemaking techniques.<\/p>\n

Exemplary is the\u00a0\u00a0Barbera d’Alba 2008\u00a0<\/strong>of the Gabutti<\/strong> wine farm in Serralunga d’Alba (Cuneo)<\/a> that we are about to taste.<\/p>\n

Vinified in purity (only using Barbera grapes), it strikes for its variety of scents and the pleasant softness of its taste which reduces the typical acid component of the vine.<\/p>\n

\"\"<\/div><\/div><\/div><\/p>\n

Let’s analyze it in detail then:<\/p>\n

Tasting notes<\/strong><\/p>\n

Of an intense purple red with evident ruby nuances.<\/p>\n

The nature of its bouquet, complex and with a good persistency, is variegated with\u00a0fruity notes which reminds of black cherry and black berry in particular, beside spicy hints such as cinnamon and green pepper.<\/p>\n

The flavour is full and rich, dry and quite warm (14 degrees).<\/p>\n

It has a good acidity level thanks to the 10 months aging in Slavonian oak barrels. It is a well balanced wine, very drinkable and digestible.<\/p>\n

It is a longevity wine since it can reach a 8-10 years aging.<\/p>\n

Open the bottle a few hours before the tasting to let it breath and serve it at the middle temperature of 18\/20 degrees.<\/p>\n

Combine it with aperitifs and appetizers, middle aged cheese<\/a> and cold cuts, fresh pasta such as\u00a0agnolotti<\/a>\u00a0<\/strong>and\u00a0tajarin<\/a>\u00a0<\/strong>(typical piedmontese pasta), risottos or white and red meat in general like roasts<\/a>\u00a0<\/strong>and mixed grills.<\/p>\n

Enjoy it!<\/p>\n","protected":false},"excerpt":{"rendered":"

Barbera d’Alba is a still red wine from Piedmont always considered as a simple “table wine” of everyday use. Today, however, it has a great success due to better winemaking techniques. Exemplary is the\u00a0\u00a0Barbera d’Alba 2008\u00a0of the Gabutti wine farm in Serralunga d’Alba (Cuneo) that we are about to taste. Vinified in purity (only using […]<\/p>\n","protected":false},"author":30,"featured_media":97488,"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-3068","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eat-drink"],"yoast_head":"\nBarbera d'Alba DOC 2008 Gabutti Boasso<\/title>\n<meta name=\"description\" content=\"Barbera d'Alba is a still red wine from Piedmont always considered as a simple "table wine" of everyday use. 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Today, however, it has a great success due to\" \/>\n<meta property=\"og:url\" content=\"https:\/\/langhe.net\/en\/3068\/barbera-dalba-2008-boasso\/\" \/>\n<meta property=\"og:site_name\" content=\"LoveLanghe\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/lovelanghe\" \/>\n<meta property=\"article:published_time\" content=\"2012-03-06T09:27:33+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-09-25T15:11:32+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/langhe.net\/wp-content\/uploads\/2012\/03\/Barbera-dAlba-250x360.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"250\" \/>\n\t<meta property=\"og:image:height\" content=\"360\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Giorgia Gamba\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@ilovelanghe\" \/>\n<meta name=\"twitter:site\" content=\"@ilovelanghe\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Giorgia Gamba\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/3068\\\/barbera-dalba-2008-boasso\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/3068\\\/barbera-dalba-2008-boasso\\\/\"},\"author\":{\"name\":\"Giorgia Gamba\",\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/#\\\/schema\\\/person\\\/c08e0ff33ea562309005f947a7dc2907\"},\"headline\":\"Barbera d’Alba DOC 2008 Gabutti Boasso\",\"datePublished\":\"2012-03-06T09:27:33+00:00\",\"dateModified\":\"2017-09-25T15:11:32+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/3068\\\/barbera-dalba-2008-boasso\\\/\"},\"wordCount\":251,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/3068\\\/barbera-dalba-2008-boasso\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/langhe.net\\\/wp-content\\\/uploads\\\/2012\\\/03\\\/Barbera-dAlba-250x360.jpg\",\"articleSection\":[\"Tasty reads\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/langhe.net\\\/en\\\/3068\\\/barbera-dalba-2008-boasso\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/3068\\\/barbera-dalba-2008-boasso\\\/\",\"url\":\"https:\\\/\\\/langhe.net\\\/en\\\/3068\\\/barbera-dalba-2008-boasso\\\/\",\"name\":\"Barbera d'Alba DOC 2008 Gabutti Boasso\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/3068\\\/barbera-dalba-2008-boasso\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/3068\\\/barbera-dalba-2008-boasso\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/langhe.net\\\/wp-content\\\/uploads\\\/2012\\\/03\\\/Barbera-dAlba-250x360.jpg\",\"datePublished\":\"2012-03-06T09:27:33+00:00\",\"dateModified\":\"2017-09-25T15:11:32+00:00\",\"description\":\"Barbera d'Alba is a still red wine from Piedmont always considered as a simple \\\"table wine\\\" of everyday use. 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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.\",\"url\":\"https:\\\/\\\/langhe.net\\\/en\\\/author\\\/giorgiagamba\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Barbera d'Alba DOC 2008 Gabutti Boasso","description":"Barbera d'Alba is a still red wine from Piedmont always considered as a simple \"table wine\" of everyday use. 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Amante della buona compagnia, preferisce coltivare ed intrattenere i suoi affetti intorno ad una tavola sostanziosa, che sia quella della piola o dell'osteria pi\u00f9 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. 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