Flavors of currants and cherries have a lovely sweet ripeness, underpinned by a tart acidity. Gentle tannins that emerge on the finish, along with notes of roses and spice, provide focus. Read more info about this wine
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Featured Recipe Pairing
Risotto with Taleggio, Radicchio and Red Wine
In this refined risotto, seared radicchio, which tastes slightly bitter,
is balanced by creamy Taleggio, a washed-rind cow’s milk cheese
with a strong aroma but mild flavor. The cheese melts readily,
making it a good option to stir into risotto.
Italy’s Piedmont region is famous for its truffles, cheeses and two acclaimed red wines, both made from the Nebbiolo grape: Barolo and Barbaresco. Each comes from strictly limited and specially designated vineyards. Barbaresco, such as this outstanding example from Ronchi, must be produced from grapes grown in specific vineyards east of Alba around the towns of Barbaresco, Neive and Treiso. Hailing from near Barbaresco, this wine comprises two vineyards: one produces Nebbiolo with deep complexity and elegant tannins, and the other is the famous cru of Moccagatta, which is famous for its silky Nebbiolo with a refined yet potent perfume. In the Ronchi Barbaresco, winemaker Giancarlo Rocca layers these qualities into a seamless and seductive package. Typically Barbaresco may take some time to become approachable, but 2007 was a precocious vintage and is showing well now, although it will reward some aging.
This bottling displays the characteristic aromas of Nebbiolo-cherries and red currants-along with a mocha-tinged note graced with hints of leather and dried orange peel.
Flavors of currants and cherries have a lovely sweet ripeness, underpinned by a tart acidity. Gentle tannins that emerge on the finish, along with notes of roses and spice, provide focus.
Consider serving this wine in bulbous Pinot Noir glasses, as its perfume is broad and intoxicating. The Ronchi Barbaresco will work wonderfully with foods both complex and hearty. The wine will show off its high-toned aromatics against stews, roasts and earthy ragus. Its silky texture will be complemented by a full, rich risotto made with a good stock and wild mushrooms. Game birds will also be a nice match, especially if served with a savory berry compote as a garnish. Visit williams-sonoma.com for pairings like Braised Duck with Figs and Port and Braised Veal Breast Stuffed with Fontina and Porcini.
Serve a little cooler than room temperature: refrigerate the bottle for 10 minutes before serving.
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