Barbaresco

  (BAR-bear-RESS-ko)
Barbaresco is 100% nebbiolo (neh-b’YOH-loh) grape from the Piedmonte region of northern Italy.

Synonyms: Nebbiolo, Spanna, Picoutener, Chiavennasca

Wine Name: Barolo (bah-ROE-low), Barbaresco (BAR-bear-RESS-ko), Nebbiolo, Nebbiolo di Alba, Gattinara, Lange Nebbiolo, Valtellina

Background: Nebbiolo is grown predominantly in northern Italy where it produces full-bodied dry, tannic red wines with a long finish called Barolo and Barbaresco. The wines show subtle fruit, mostly blackberry, cherry, truffle, spice, rose and tar character. Old style Barolo wines were strongly tannic and could not be drunk much before 10 years of age. With modern techniques using smaller French barrels for aging they are now drinkable at 5-6 years.

Classic Brands and Sources: Altare, Ceretto, Domenico Clerico, Aldo Conterno, Giacomo Conterno, Luigi Einudi, Bruno Giacoso, Gaja, Paolo Scavino, Vietti, Roberto Voerzio; USA – Viansa, Renwood, Il Podere dell’Olivos, Au Bon Climat, Cavatappi; Australia – Brown Brothers, Dromana, Happs, Maglieri, Pizzini

Characteristics:

Style #1 – typical Nebbiolo (Italian)

Body – medium

Acidity – high

Sweetness – dry

Tannins – medium (+)

Style #2 – Barbaresco

Body – medium (+)

Acidity – high

Sweetness – dry

Tannins – medium (+)

Style #3 – Barolo

Body – full

Acidity – high

Sweetness – dry

Tannins – high

Wine and Food Pairing Guidelines:
Pairs with foods that are acidic and fatty.

Foods and Entrees that usually pair:
Red meats, game, roasted pork, pork belly, chicken, and duck with acidic or wine sauces, mushrooms, truffles, risotto.

Cheese Pairings:
Asiago (aged), blue cheese/gorgonzola, Castelmagno, Fontina, Gouda, Parmesan, Pecorino, sharp Cheddar