Needed a red wine for my ragu. So took a magnum of this Barbera which I got quite cheap via German eBay (3 for 8€). Pressed cork.
Light nose: pumpernickel, blackberry, violets, fresh figs, beet root. All there but one has to really focus finding it. Juicy acidity, low tannins. Rather short.
Perfect with my rich ragu that took me 5 hours to cook from scratch. The acidity cuts through the marrow bone enriched sauce. Used almost the whole bottle for cooking.
Needed a red wine for my ragu. So took a magnum of this Barbera which I got quite cheap via German eBay (3 for 8€). Pressed cork.
Light nose: pumpernickel, blackberry, violets, fresh figs, beet root. All there but one has to really focus finding it. Juicy acidity, low tannins. Rather short.
Perfect with my rich ragu that took me 5 hours to cook from scratch. The acidity cuts through the marrow bone enriched sauce. Used almost the whole bottle for cooking.
Jan 20th, 2016