{"id":3142,"date":"2012-05-08T12:22:04","date_gmt":"2012-05-08T10:22:04","guid":{"rendered":"http:\/\/www.langhe.net\/?p=3142"},"modified":"2015-02-24T15:42:16","modified_gmt":"2015-02-24T14:42:16","slug":"langhe-rosso-2008-gabutti-boasso-2","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/3142\/langhe-rosso-2008-gabutti-boasso-2\/","title":{"rendered":"Langhe Rosso DOC 2008 Gabutti Boasso"},"content":{"rendered":"<p><strong>Langhe Rosso D.o.c. 2008<\/strong> is a still red wine obtained through the separated vinification of <a title=\"Nebbiolo\" href=\"https:\/\/langhe.net\/vines\/nebbiolo-en\/?lang=en\">Nebbiolo<\/a>, Dolcetto and <a title=\"Barbera\" href=\"https:\/\/langhe.net\/vines\/barbera-en\/?lang=en\">Barbera grapes<\/a>, subsequently assembled.<\/p>\n<p>The typical peculiarities of the three grapes are really well balanced among themselves, making the wine soft and pleasant in the mouth (e.g. the tannins in the Nebbiolo grapes appears quite delicate thanks to the acid component of the Barbera grapes).\u00a0<img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-3143\" src=\"https:\/\/langhe.net\/wp-content\/uploads\/2012\/05\/Grappoli-Langhe-Rosso-2008-250x3331-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/langhe.net\/wp-content\/uploads\/2012\/05\/Grappoli-Langhe-Rosso-2008-250x3331-225x300.jpg 225w, https:\/\/langhe.net\/wp-content\/uploads\/2012\/05\/Grappoli-Langhe-Rosso-2008-250x3331-188x250.jpg 188w, https:\/\/langhe.net\/wp-content\/uploads\/2012\/05\/Grappoli-Langhe-Rosso-2008-250x3331.jpg 250w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><\/p>\n<p>Produced by the<strong> Boasso<\/strong> family near <a title=\"Serralunga d\u2019Alba\" href=\"https:\/\/langhe.net\/town\/serralunga-dalba-piedmont\/?lang=en\">Serralunga d&#8217;Alba (Cuneo)<\/a>, on the beautiful Langhe hills, this good piedmontese wine has to be aged in Slavonian oak barrels for a year, this contributes to give it personality and structure.<\/p>\n<p><strong>Tasting notes<\/strong><\/p>\n<p>Of a red ruby intense colour, with slightly darker nuances.<\/p>\n<p>The fragrance is clear and very pleasant. There is a light alcoholic hint that is going to disappear with a good oxigenation (a decantation of minimun a hour before tasting it), giving space to an elegant wood presence, spices and red fruit such as the red cherries.<\/p>\n<p>The tannins explode gently in the mouth, balanced by a good acidity and persistency of taste. Important are the wooden hints which release spices as licorice.<\/p>\n<p>The presence of Nebbiolo grapes offers here a nice and mature base, allowing the spread of the vivid structure and slight acidity of the Barbera with flavours of dry fruit and cherries.<\/p>\n<p>Let&#8217;s serve it at the temperature of 16-18 degrees after the decantation and combine it to simple but tasty dishes as appetizers in general like baked vegetables filled with meat or roastbeef with tuna mayonese, middle aged cold cuts and cheese,<strong><a title=\"Agnolotti with roast sauce\" href=\"https:\/\/langhe.net\/recipes\/agnolotti-with-roast-sauce\/?lang=en&amp;lang=en\"> fresh pasta<\/a><\/strong> with meat or mushrooms sauce,<strong><a title=\"Rice\" href=\"https:\/\/langhe.net\/recipes\/rice\/?lang=en&amp;lang=en\"> risottos<\/a><\/strong> etc&#8230;<\/p>\n<p>It is perfect also with<strong><a title=\"Roasted veal with hazelnut\" href=\"https:\/\/langhe.net\/recipes\/roasted-veal-with-hazelnuts\/?lang=en&amp;lang=en\"> roasts<\/a><\/strong>, stews or mixed grills.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Langhe Rosso D.o.c. 2008 is a still red wine obtained through the separated vinification of Nebbiolo, Dolcetto and Barbera grapes, subsequently assembled. The typical peculiarities of the three grapes are really well balanced among themselves, making the wine soft and pleasant in the mouth (e.g. the tannins in the Nebbiolo grapes appears quite delicate thanks [&hellip;]<\/p>\n","protected":false},"author":30,"featured_media":7688,"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-3142","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 v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Langhe Rosso DOC 2008 Gabutti Boasso<\/title>\n<meta name=\"description\" content=\"Langhe Rosso D.o.c. 2008 is 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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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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. 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\/"}]}},"acf":[],"_links":{"self":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/posts\/3142","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/users\/30"}],"replies":[{"embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/comments?post=3142"}],"version-history":[{"count":0,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/posts\/3142\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/media\/7688"}],"wp:attachment":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/media?parent=3142"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/categories?post=3142"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/tags?post=3142"},{"taxonomy":"lgarea","embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/lgarea?post=3142"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}