2014 Araldica ‘Corsini’ is a Barbaresco DOCG
Background
Photo ©Michael Kelly
If you notice the labeling states Barbaresco yet is made from 100% Nebbiolo grapes. There are areas in Piedmont, Italy where a small portion of “other grapes” can be added but that is not within the scope of this story. Nebbiolo has been around since the 1200’s, with some controversy as to its origin in Italy. Some state Piedmont was the origin and other state further to the east in Italy. The first written comment about Nebbiolo is from 1268 and was from more easterly Italy. Nebbiolo comes from the word nebbia meaning “fog”. Fog forms in the valleys but the vineyards of Piedmont Nebbiolo are in the sunshine above the fog. Below is a picture I took a few years back:
Photo ©Michael Kelly
It is a classic Italian wine in Northern Italy in the Piedmont region, made of 100% Nebbiolo grapes. Nebbiolo is known for its high acidity and firm tannins which is great for pairings with rich meat dishes and aged cheeses.
Nebbiolo is a thick skinned, late harvesting grape. Key flavors and aromas are pronounced roses, cranberries, sour cherries, leather, and strong minerality along with red fruits. Most notable are the mouth puckering and lip-smacking tannins and acidity. Most Nebbiolo’s are best served many years after their release date to allow the tannins to settle down. In the glass they can appear light colored and translucent around the edges, but do not be fooled that you are about to be greeted by a “light weight wine”! The acidity and tannins are almost unmatched in red wines.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine came from around the village of Barbaresco. The wine has a very good structure and offers beautiful firm tannins and high acidity. On the eyes, a light and translucent brick color rim coloring and light viscosity. On the nose, rose petals, cherry and tobacco are the dominant fragrances. On the palate this rich layered wine provides high acidity with gripping tannins along with flavors of cherry and plum. Secondary flavors of spices and freshly cut leather round out the flavor profile. The finish was long lasting with the acidity and tannins counterbalanced with the fruit.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Choose this wine tonight to go with a Bolognese sauce made with pork and beef. Key is understanding the dynamics of tannins in the wine verses fats and proteins in the dish. The proteins in the beef and pork coat the tongue. This then softens the tannins, allowing the wine to taste smoother and allowing the fruit of the wine to shine. High acidity found in Barbaresco allows it to act as a palate cleanser. The wine plows through heavy, rich and oily dishes or meats and cheeses. Additionally, Nebbiolo often possesses other key flavor traits like leather, herbaceous aromas and earthy content that enhanced the dish.
This sauce was prepared with a spicy marinara sauce with garlic, sausage and beef added. Plated over whole wheat pasta and topped with freshly grated Parmesan cheese.
An excellent wine and food pairing.
Sláinte,
Michael Kelly