Barbaresco and Lamb - YES!!!

As we continue to grow our online Mood Wine store we are tasting wines from around the world. One of my favorite wine regions is Piedmont Italy. This is the area where the Nebbiolo grape is king. The most know red wines are Barolo, Barbera and Barbaresco - all made with the Nebbiolo grape.

We have both a Barolo and Barbaresco that we are introducing to our store. We opened one for dinner last night...

Barbaresco with Rack of Lamb and Toasted Israeli Couscous

Unlike its cousins from Northern Italy, Barbaresco is a bit lighter in structure but huge with complexity.  Many people consider it the Italian Pinot Noir - I totally get this comparison. It is aromatic, lots of cherries and berries along with dusty violets, and upon first sip you discover a nice blend of soft acid to lighten the heavier tannins common with the Nebbiolo grape. Is it travels on your tongue it opens up with the earthiness of soft leather, dust and tobacco. This is an exceptional food wine, especially roasted meats!

Here's some basic information on this wine:

DOCG regulations stipulate that Barbaresco wines must be aged for a minimum of 2 years (at least 1 year in oak) prior to release and aged for at least 4 years to be considered a riserva. The wines must have a minimum 12.5% alcohol level though most wines are closer to 13.5%. Well-made examples of Barbaresco wines are expected to be aged at least 5 to 10 years after vintage before they are consumed, as they are extremely tannic and tight in their youth, and some continue to drink well even after 20 years. The typical style of a Barbaresco has bouquets of roses or violets with flavor notes of cherry, truffles, fennel and licorice. As the wine ages, it can develop smoky notes and more earthy and animal flavors like leather and tar.