{"id":4061,"date":"2012-10-30T07:48:10","date_gmt":"2012-10-30T06:48:10","guid":{"rendered":"http:\/\/www.langhe.net\/?p=4061"},"modified":"2015-02-24T14:56:04","modified_gmt":"2015-02-24T13:56:04","slug":"barbera-dalba-superiore-d-o-c-2010-oreste-stefano","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/4061\/barbera-dalba-superiore-d-o-c-2010-oreste-stefano\/","title":{"rendered":"Barbera d&#8217;Alba Superiore DOCG 2010 &#8211; Oreste Stefano"},"content":{"rendered":"<p>The most widely grown red grape variety in Italy, after the Sangiovese, is the <a title=\"Barbera d'Alba\" href=\"https:\/\/langhe.net\/wines\/doc-barbera-alba\/?lang=en\" target=\"_blank\">Barbera<\/a>, that is used &#8220;in purity&#8221; for the production of its own piedmontese wine.<\/p>\n<p>Originally from the Monferrato area and then into the Langhe hills around Alba (Cuneo), the Barbera is now a wine of prestige thanks to better techniques of vinification and aging that enable it to compete with the greatest red wines.\u00a0<img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-4062\" src=\"https:\/\/langhe.net\/wp-content\/uploads\/2012\/10\/barbera1-189x300.jpeg\" alt=\"\" width=\"189\" height=\"300\" \/><\/p>\n<p>One example is our tasting of today, the<strong> Barbera d&#8217;Alba Superiore Doc 2010\u00a0<\/strong>from <span style=\"color: #993300\"><span style=\"color: #993300\"><strong>Oreste Stefano<\/strong><\/span><\/span>&#8216;s canteen, a family farm in Monforte d&#8217;Alba (Cuneo).<\/p>\n<p>This still red wine, has an alcohol content of 14.5 \u00b0, &#8220;superior&#8221; then (as the name indicates) than the usual version, ranging from 12.5 to 13.5 \u00b0.<\/p>\n<p>The aging in French oak barrels for twelve months, allows the Barbera to have a good general structure and longevity, thanks to the presence of tannins which lowers the general acidity level (characteristic of the vine).<\/p>\n<h3>Tasting notes<\/h3>\n<p>Very intense ruby red in color tending to purple with a full-bodied appearance with the &#8220;archs&#8221;, clearly visible in the glass.<\/p>\n<p>Ethereal scents and full of aromas, clean, it recalls the red fruits such as blackberries and currants as well as the pleasant scents of spices such as cocoa, cinnamon and green pepper.<\/p>\n<p>The flavor is full-bodied, fruity and pleasantly bitter at the end with light herbaceous hints.<\/p>\n<p>The tannins and acidity are well balanced, allowing a good digestibility.\u00a0Long persistence in the mouth.<\/p>\n<p>According to its structure we combine it to strong and tasty flavors as roasted and <span style=\"color: #993300\"><a title=\"Brasato al Barolo\" href=\"https:\/\/langhe.net\/recipes\/brasato-with-barolo\/?lang=en\"><span style=\"color: #993300\"><strong>braised<\/strong> <\/span><\/a><\/span>red meat, as well as boiled meat and stews in general or pasta dishes, fresh ravioli as traditional Piedmontese Plin, agnolotti and tajarin with tasty sauces (rag\u00f9 and fondue).\u00a0Great if accompanied by cold cuts and well aged or spicy\u00a0cheese like a good <a title=\"Castelmagno\" href=\"https:\/\/langhe.net\/819\/castelmagno\/?lang=en\"><strong>castelmagno<\/strong><\/a> or <span style=\"color: #993300\"><a title=\"Raschera\" href=\"https:\/\/langhe.net\/1031\/raschera\/?lang=en\"><span style=\"color: #993300\"><strong>raschera<\/strong><\/span><\/a><\/span>.<\/p>\n<p>But before sitting at the table, let&#8217;s decantate our Barbera for about an hour before the tasting at a middle temperature of 18 \u00b0.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The most widely grown red grape variety in Italy, after the Sangiovese, is the Barbera, that is used &#8220;in purity&#8221; for the production of its own piedmontese wine. Originally from the Monferrato area and then into the Langhe hills around Alba (Cuneo), the Barbera is now a wine of prestige thanks to better techniques of [&hellip;]<\/p>\n","protected":false},"author":30,"featured_media":4065,"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-4061","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>Barbera d&#039;Alba Superiore DOCG 2010 - Oreste Stefano<\/title>\n<meta name=\"description\" content=\"The most widely grown red grape variety in Italy, after the Sangiovese, is the Barbera, that is used &quot;in purity&quot; 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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\/4061","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=4061"}],"version-history":[{"count":0,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/posts\/4061\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/media\/4065"}],"wp:attachment":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/media?parent=4061"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/categories?post=4061"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/tags?post=4061"},{"taxonomy":"lgarea","embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/lgarea?post=4061"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}