From: PIemonte, Italy
Varietal: Barbera
Taste: Delicious, ripe yet sour cherries with undertones of coffee and cocoa. Blackberries too. Pleasant acidity that’s extremely refreshing & thirst-quenching. On the palate, many of the flavors complement the nose and you’ll discover notes of blackberry, tobacco, cherry, fine aceto balsamic, and soft tannins. Sincere, honest and delicious. We recommend to serve slightly chilled!
Pairing: Barbera is a famously adroit grape varietal & can work wonders alongside rich dark meats, mushrooms, herbs, herbaceous cheeses like blue cheese, higher tannin foods like root vegetables & braised greens. The idea here is that the bright acidity in the wine will make a rich fatty or high tannin dish complete. So, for today’s pairing, we’re sharing a recipe for Green Strata with Goat Cheese and Herbs by Melissa Clark. It’ll take about an hour to make, and will yield 6-8 servings. And, we also suggest to make the swap from goat’s milk cheese to ricotta.
History.
Despite being one of the oldest Barolo producers dating back to 1761, Giacomo Borgogno is a producer to watch as the current generation of Cesare & Giorgio Borgogno take the domaine forward.
Located in the prized village of Barolo, their 20 hectare estate draws on vines from the surrounding crus of Cannubi, Liste (a monopole), Rue, Fossati & San Pietro. Vinification is essentially traditional (more on this below), although more care is now taken to vinify parcel by parcel in small stainless-steel cuves to retain the fruit's integrity & to capture the terroir's identity. Elevage is in comparatively youthful Slavonian barrels.
Giacomo Borgogno are particularly famous for their library of older vintages, immaculately stored in their cellars. Indeed Borgogno must rate as one of the first to have bottled their Barolo, including the 1861 which was served at the official banquet celebrating Italian unity.
