Friday, December 10, 2010
Barbera grapes are the most plentifully grown in Italy, with a family vine that twists back to at least the 13th century. Although, you can quibble about the heritage because it didn't enter the 'official' books of Piedmont region until the late 1700's
I picked up a bottle of Barbera d'Asti after admiring the sepia-toned label from Bricco dei Guazzi:
This wine is a feast for the senses with loads of smoke, earth, spice, black pepper, mushroom, dark berry and meat on the nose. As if all that wasn't enough, the follow-through on the palate is lip-smackingly flavourful. This well balanced, dry, medium-bodied wine, with its soft silky tannins, will show well alongside grilled red meat and aged cheeses. (VINTAGES panel, Feb. 2010)
There are a few Barbera d'Asti labels. To qualify for the DOGC ranking, 85% Barbera grapes must be used, and it must be made following the harvest but before March 1. If you are fortunate to be born in Northern Italy, this could be your everyday table wine.
A juicy glugger