Piedmont Part 3- BARBARESCO
Piedmont- BARBARESCO DOCG
The other half of the dynamic duo in the Piedmont region of northwest Italy is Barbaresco. Barbaresco is the neighboring area near Barolo in Piedmont. The grape of Barbaresco is the same as Barolo, Nebbiolo.
Barbaresco & Barolo wines are very similar as they both have the same Nebbiolo grape, they are neighboring areas with similar climate, terroir, and flavor profiles.
In a blind tasting, they are difficult to tell apart. In a comparative situation, Barolo vs. Barbaresco, you can tell taste the differences.
Nebbiolo has that dried cherry flavor with deceptive power and lush tannins. The lighter mouthfeel tricks your mind into thinking the wine is lighter, more medium-bodied. Once the flavors envelope your tastebuds, you know this is a serious full-flavored wine!
Depending on the vineyards, the winemakers, and the aging practices, Nebbiolo can show different faces at the party.
The main difference between Barolo and Barbaresco is the respective geographical areas where the vines grow. The influences of soil & terrior, on the Nebbiolo vines. That sense of place!
Another difference between the two is the aging requirements of the wines before release.
Barbaresco wine law dictates it must age a minimum of 26 months before its release. In those 26 months, a minimum of 9 months must be in oak barrel. (Barolo law is 38 months.)
Barbaresco Riserva requirements are 38 months of aging of which 9 months must be in oak barrels.
In Barbaresco they have created the “Cru” vineyard model similar to Burgundy, France. “Crus” are smaller vineyard plots that have an elevated status of being a vineyard where exceptional grapes are grown in the Barbaresco area.
I'm sure there are some politics involved, but it is a mutually agreed upon designation between the wine people in the region.
The soil and terrior make for growing better quality grapes. A label of Barbaresco might say Barbaresco and “Rabaja” or “Asili” (for example) on it, should be a better wine because of the better-quality grapes.
It will get special care in the winemaking because of this quality of Nebbiolo from the “cru” site.
It will certainly sell for a higher price than the non-cru wines.
Whether it is better or not is a personal decision, but the wines should have more character than the non-cru wines.
Barbaresco to me, is generally a softer, more approachable wine straight out of the bottle. Don’t get me wrong; opening it and letting the wine breathe would be highly recommended.
I wouldn’t say it's lighter than Barolo, just a tad rounder in fruit and softer in the mouth. I feel Barbaresco has a more cherry, roses and lightly perfumed nose too!
The quality and excellence of Barbaresco is consistent from every producer. Whatever wine you choose will be a good choice.
There are quite a few excellent producers of Barbaresco that I have had the good fortune of tasting over the years.
Gaja and Giacosa are two stand-out producers that make some of the best wines you will ever taste. Their wines elevated Barbaresco to greater heights and greater respect around the world. Be prepared to spend some money. I saw Gaja Barbaresco on a wine list recently for $400.
Barbaresco vs. Barbaresco Riserva
Barbaresco must age 26 months before releasing to the market. The wine must spend at least 9 months of the aging in oak barrels.
Barbaresco Riserva wines must age a minimum of 38 months, of which 9 months must be in oak barrels.
Allow me a personal story.
One of my wine mentors early in my career was a man named Jeff. Jeff was an expert in Italian wine and traveled to Italy often, particularly to the Piedmont region. Jeff told me about Bruno Giacosa in Barbaresco and considered his wines some of the best in the world.
Jeff suggested I should buy some Giacosa Barbaresco. The last vintage Bruno was involved in the winemaking was 2001. Bruno died a few years later but his daughter took over and is continuing the excellence.
I was able to acquire a few bottles of the 2001 Barbaresco Asili (Cru) and put it away for special occasions.
I opened the last bottle in 2022 with a group of wine loving friends. Words are difficult to find to describe my experience.
For me the wine was perfect in every way. There was balance of fruit and acid. It was lush, rich, smooth and flavorful beyond my imagination. It was bright and fresh like it had just been bottled and yet it was 20 years old.
Every sip was slightly different, with subtle nuances emerging every time. I could have stuck my nose in the glass and savored those aromatics all night. It was amazing!
It was beautifully balanced, wonderfully delicious, and the perfect wine in my glass.
In my life I have had the pleasure of tasting many great wines. From first growth Bordeaux, old Barolo & Brunello, to elite Napa Cabs and fine French Burgundy, but that Giacosa Barbaresco was so balanced and flavorful that it took my tastebuds to whole different level.
The people I shared the wine with were also in awe of the wine and realized they are tasting something incredible.
I do feel that was the best wine I have ever had the pleasure to drink.
Barbaresco is usually a wine to drink with the entrée or main course. You could have some fun (and learn a lot at the same time) if you drank the wine over the course of a meal to see how it interacts with the different flavors of the meal.
The other thing to notice is the evolution of the wine over the period of time in the glass. It is kind of a geeky thing, but the experience would be quite enlightening!
Food Pairing-
As mentioned earlier, hearty flavored foods like steak, roasted pork or chicken, lamb, hearty sauces pasta and risotto dishes.
The Piedmont region is the home of truffles. Any dish with truffles (not chocolate truffles) will be a lovely pairing with Barbaresco.
If you do want chocolate with this wine, I suggest a dark chocolate with at least 40% cacao to balance each other.
As with most Italian wines, the acid in the wine allows many good pairing opportunities with a variety of dishes.
