The Grape Count

In Vino Veritas- "In Wine there is Truth"
Grapes to try to date: 200

Grapes tried: 104
Grapes to go:

Monday, November 22, 2010

#38- Barbera

The name of the winery is Ricossa in the Piedmont region of Italy. As you can note, this is the second Italian red wine from the Piedmont region. Not done on purpose, I ended up tasting Italy's Nebbiolo and Barbera grapes one right after another. Both bought at Sherbrooke Liquor, it is interesting to note couple of things:

1. I thought the wines tasted quite similar and it took a lot for me to really tell the difference. I'm sure any wine connoisseur worth their weight would have absolutely no problem making the distinction but I didn't really notice much. The big difference is how is is aged. The Barolo (Nebbiolo) grape is aged in oak barrels. While Barbera based wines can be aged in oak, this one wasn't. This wine- the Barbera D'Asti wine is a very dark purple wine and tasted of cherries and slightly smoky (perhaps why I couldn't tell the difference).

2. Craig actually liked this wine better, calling it milder and he's right. When it comes to its weight, the Barbera is a light middleweight while the Nebbiolo is a light heavyweight so Craig was quite observant in pointing this out.

It was our brother's birthday (happy 30th Jim) and mom had made a home cooked meal of roast beef and gravy with roasted potatoes and carrots- a great pairing with the wine- gee it's almost like I planned that! The dinner was delicious and I too really enjoyed this wine as well even though I can't say the wine sticks out for me as a favourite nor would I likely be able to recall a couple of months from now what this wine tasted like at all.

It's too bad because any description of a Barbera based wine seems to be exciting and full of description. And what are my thoughts?Would I go out of my way to go and get another bottle of Barbera D'Asti? Probably not. I guess to me this wine is a little too neutral for my tastes and doesn't offer me enough on my pallette. It's almost as if it would make a great table red, I doubt it would offend anyone very much but wouldn't leave a lasting impression either. At least that's how I'll remember it...or won't.

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