Also indexed as:Barbaresco
A powerful high-acid, high-tannin varietal that often needs many years of aging to begin displaying its charms. This is grown almost exclusively in Italy’s Piedmont region where it produces the wines known as Barolo and Barbaresco.
With classic aromatics of “tar and roses,” this is less about fruit (sour cherry, plums, and raisins) and more about earthy nuance: mushroom, freshly tilled soil, black licorice spice, and herbaceous floral notes.
Beef roasts, venison, wild boar, wild mushroom gravy.
Steak au poivre, leg of lamb with tomatoes and garlic, pasta Bolognese.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.