Posts Tagged ‘Barbera’
DC Wine Dinners to Savor: Braida Wine Dinner at Sonoma
Braida Wine Tasting and Three Course Wine Dinner – Legendary Italian Wines from Piemonte was held at Sonoma Restaurant on Friday, October 25th, 2013 and was a truly memorable event..
I really enjoyed this event with a family member of the Braida Winery in attendance – wine expert Norbert Reinisch, Braida’s Export Manager and Founder’s Son-In-Law. The tasting included Braida’s current releases of Montebruna, Il Baciale, Moscato d’Asti and Brachetto d’Acqui..But we also got to taste multiple vintages of Bricco dell’Uccellone and Ai Suma in a pre-dinner wine tasting that was fabulous! Norbert has in interesting personal story: he’s actually Austrian and began his career as a Doctor..somewhere along the line he fell in love with a member of the Braida Family and changed his career from internist to wine ambassador! As they say – tough job – now he gets to travel the world and promote his wine family’s wines and thell their story – I could think of worse jobs!
Monferrato Rosso Il Baciale 2011, $29.99
A blend of Barbera, Pinot Noir and I think Merlot – beautiful cherry fruit with a touch of pepper from the Pinot and some backbone from the Merlot
Barbera Bricco dell’Uccelone 2009, $84.99
Barbera Bricco dell’Uccelone 2010, $86.99
These two wines were both 100% Barbera but very different. The 2009 had amazing fruit-forward cherry and even a bit of baked apple fruit intensity, and oak was in the background but beautiful licorice/anise on the finish. The 2010 was tight and needs at least a few more years for the cherry fruit to break through the strong structure of French Oak tannins and red skin tannins as well which made this quite licorice on the finish and also a bit closed on the nose – this one will be much better 5 and even 10 years from now!
Barbera Ai Suma 2007, $121.99
Barbera Ai Suma 2009, $112.99
Again, these two wines were picked from the same vineyards, but from different vintages. From the intense aromatics to the first sip, the 2007 was just amazing on the palate with tons of cherry fruit, but also an added dimension – not just great acidity which Barbera is distinctly known for even in these hotter/riper vintages – but this wine had character and almost a brooding development of complexity. The tannins were there, but beautifully incorporated with fruit, oak and lush chewiness on my palate – I felt this wine luxuriously on my palate. The 2009 was also very good, but distintly had more chocolate, baked cherry pie and sweetness that surprised me a bit because it was younger. Make a note: these wines are both around 16% alcohol, so they are trophy wines that can stand-up competitively to top Bordeaux and Napa, but with so much more acidity to keep them refreshing!
Three Course Wine Dinner Menu
Fluke Crudo with preserved lemon, moscatto gelee, frisee and local asian pear
paired with 2012 Moscato d’Asti
Grilled Duck Breast “Autunno” Duck, chicharonnes, Barbera cherry gastrique with savory pumpkin and sage bread pudding
paired with 2011 Barbera Monte Bruna
Plum crisp with Local plums, brown sugar farro crumble and local goat cheese gelato
paired with 2012 Brachetto d’Acqui
Little known fact: the grape varietal “Barbera” was once a throw-away jug wine kind of grape that was never taken very seriously in the Piedmont Region of Italy where Barolo and Barbaresco are the King and Queen of wines respectively. Guiseppe Bologna, the founder of Braida winery, was the first back in the 1980’s to produce prodigious wines by planting Barbera vines on his family’s land and using new French oak as his aging barriques.
Italian Vino for Wine Newbies
Charlie Adler Doing His Best “I Love Lucy” Grape Stomping Rendition!
I’ve been teaching and organizing wine classes at TasteDC TasteDC Website for over twelve years now, and just as soon as I think I’ve gotten it into an art form, I realize that every audience is unique – the principle that “one size fits all” just doesn’t hold water. That point plus the volunteers who pour my wine at events seem to have disappeared (you mean I need to keep in regular touch with them, shouldn’t they realize that I’m writing a wine book?!) means that tomorrow night I’ll most likely be juggling my notes, pouring wine and registering about 30 people all at the same time. Ahh, the life of a wine professional who drinks on the job, all is not fun and games!
The question is, how can I cover all of Italy in just under 2 hours? Although it’s a difficult task, I know I’m going to have to talk about food as well as wine. The whole premise of my upcoming book “I Drink on the Job” I Drink on the Job Book Website is that wine and food were meant to be together and this is based on the whole European food and wine lifestyle. Below are a few thoughts on how I’m going to introduce Italian wine to an audience that is starving to discover the pleasures of the Italian Table.
1) Break Italy down into major regions and taste and discuss wines that are representative of those areas.
Not an earth-shattering point, but it’s extremely practical. Some regions like Tuscany and specifically Chianti within that region are a given. I’ll focus on wines like regional Sangiovese, Barbera, Nero d’Avola, and Valpolicella. These wines/varietals have distinct regional variations and relate to the geography, climate and lifestyle of a given appellation.
2) Choose wines that deliver bang for the buck and represent the kind of wines that Italians would consume on a daily basis with their meals
Italy has some unbelievably fantastic show-stopping wines like Barolo, Barbaresco, and Brunello. As good as these wines are, their prices have sky-rocketed in recent years to such an extent that even your average Italian can only occasionally afford them. Piedmont has some excellent Barberas and Dolcettos that have never become fashionable in the world market, so they’re very affordable. Pinot Grigio has become popular in the U.S. but there are many whites like Vermentino and Trebbiano that are less famous in the U.S. and can be delicious at a reasonable price.
3) Share stories and anecdotes of my various trips to Italy that are “relevant”
Here are some fun stories that accomplish two things: 1) they entertain and get people to relax and relate to the wine experience and 2) they teach a relevant point about Italians and Italian wine that can help the wine consumer make purchase decisions when they need to:
-My trip to Vinitaly in 2004, where 4,000 wineries and what seemed like 4 million Italians (slight exaggeration!) hold a week of tastings and Italians get to show off their designer shoes and belts. This is held in the town of “Romeo and Juliet’s” Verona in the Veneto region. Lots of great stories from this trip including how we shut the bar down every night in our hotel in Bussolengo (those crazy Americans!!), and the amazing number of wine varietals that Italy produces.
-My buddy Antonio whose family comes from Piedmont not too far from Turin who told me that his family often visits a local farm where they purchase wines by the gallon jug for around $1 each!
-There are no spaghetti and meatballs in Italy – there’s spaghetti and then there’s meatballs, but they don’t go together, they’re served separately! This is similar to the Italian rule that you should never allow cheese to be shaved onto seafood, this is just a well-known “no no”!
-One quote from an Italian I met at a tasting is just a jewel: “in Italy, the trick is to find a job with the least amount of hours and the most amount of pay!” If you know anything about Italians, generally work comes second; friends, family and a fun lifestyle are more important!
Charlie “I Drink on the Job” Adler