Guide to Barbaresco
Well known yet underappreciated, Barbaresco remains one of Italy’s most affordable fine wines. Have you sampled this gem?
Barbaresco is produced in the Langhe area of Italy’s Piedmont region. The growing zone of Barbaresco is small (just 1,823 acres). It is comprised of three towns––Barbaresco, Neive, and Treiso––and a small portion of the region extends into Alba’s San Rocco Seno d’Elvio.
Barbaresco is separated by the city of Alba from its famous neighbor, Barolo, which often receives most of the acclaim from Piedmont red wine lovers. Lately, however, this has not been the case. Barbaresco has gained its own reputation for not just being second fiddle to Barolo, but for being an award-winning, prized region on its own.
Barbaresco flavor profile
Like Barolo, Barbaresco wines use the Nebbiolo grape. Unlike Barolo, however, Barbaresco tends to have slightly softer tannins. Local winemakers have recently begun toning down oak presence in Barbaresco, which allows for a fuller expression of Nebbiolo and also makes wines easier to drink upon release (while still being able to be aged for another 10-20 years). Barbaresco has aromas of violet, red berries, and leather. It is full-bodied and powerful, yet elegant.
Barbaresco food pairings
Barbaresco is incredibly food friendly. As with most Italian wines, it pairs wonderfully with the local cuisine: in this case, roasted and braised game or pasta with truffles. Barbaresco is also fantastic with prime rib, pastas with hearty meat sauces, and mushroom and cream-based sauces.
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