This month, the Italian Food, Wine and Travel crew continues its exploration of the Big B’s of Italy by diving into Barbaresco! Our host this month is Robin of Crushed Grape Chronicles. You’ll find her invitation post here.
Barbaresco At A Glance
- Produced from the Nebbiolo (nebby-oh-low) grape variety
- Named after a wine growing region in Piemonte. It’s situated in an area of the Langhe on the right hand side of the Tanaro River, specifically in the comunes of Barbaresco, Treiso and Neive plus San Rocco Senodelvio (once part of Barbaresco, but not part of Alba)
- The Barbaresco’s combination a maritime influence, sandier soils, mostly west and east-facing vineyards enables the Nebbiolo grown there to be ripen a little earlier, and have softer tannins that its big-brother Barolo.
- Awarded DOCG status (the highest classification of Italian wines) in 1980
- Under DOCG rules it is allowed to age for a year less than Barolo
- It is a geographically smaller region than Barolo, thus annual production of Barbaresco is around 35% the production of Barolo and therefore the wines are not as widely available outside of Italy.
Though I don’t drink Barbaresco often enough, I did write about a special bottle that returned home with us from Italy earlier this year – Braised Beef Short Ribs in Red Wine Sauce +2012 Produttori del Barbaresco.
Disclosure: I received this wine as media sample. I received no compensation for this post, and all opinions presented are my own
2017 Riva Leone Barbaresco
Riva Leone is named after a wine merchant from Alba, Piemonte, who at the beginning of 20th century decided to bottle the wine that he sold on tap to his clients. He was a man of unique character and personality who was an ambassador for the special wines of the Langhe throughout Europe.
It is 100% Nebbiolo that was aged in American and French oak for 12 months.
Translucent ruby color with appealing dried rose, sour cherry sauce, dried strawberry and mushroom aromas with hints of tar and spice. On the palate it’s on the lighter side of medium-bodied. It’s elegant, open and fresh with gauzy tannins. It shows a mix of ripe Morello and sour cherry, dried strawberry, black tea, and subtle spice flavors. Medium-long finish. 14% abv| Offers terrific value at SRP of $25. Highly recommended, especially if you’re a haven’t tried Barbaresco before.
On Our Plates
Some friends were in town and on the spur of the moment, invited us to dinner at one of Lodi’s best (and most popular) restaurants – Pietro’s Trattoria. It’s a family-owned and operated Italian restaurant founded by the Pietro Murdaca, who immigrated from Southern Italy in 1956.
Unfortunately we weren’t able to find a table for four at a time that worked. We ended up ordering take-out. That’s was fine with me. Whether you dine-in or you get it to-go, you’ll get a delectable and hearty meal. Plus, I had a bottle of Barbaresco on hand and my friend hadn’t tried one before.
We ordered:
- Appetizer (Calamari Fritti) and a Panzanella Salad
- Lasagna
- Spaghetti with Meatballs
- Mushroom Risotto
- Cioppino
Since it was our friends first time dining at Pietro’s we all shared a bit of each other’s entrees. The Riva Leone Barbaresco was a marvelous partner across the board! Pairing it with the Primi courses of Lasagna, Spaghetti and Meatballs was not surprise, but I was a bit surprised how well it paired with the Cioppino. The wine was a hit with our friends!
More food pairing ideas for Barbaresco from my fellow Italian Wine Food and Travel writers follows:
- Wendy with A Day in the Life on the Farm shares Pure Comfort~~Roast Chicken, Wild Rice Pilaf, and a Glass of Barbaresco Wine
- Camilla of Culinary Adventures with Camilla shares Risotto ai Tre Funghi, Rosticciana al Forno, + Fontanafredda Silver Label Barbaresco 2015
- Lynn of Savor the Harvest is Reaching for Barbaresco Basarin with Marco and Vittorio Adriano
- Susannah of Avvinare is Exploring The Beauty of Barbaresco
- Marcia of Joy of Wine is pairing Hearty Beef Stew and Barbaresco
- Martin of Enofylz Wine Blog has a 2017 Riva Leone Barbaresco Paired With Italian Fare and Friends
- Gwendolyn Alley of Wine Predator shares Affordable Riva Leone Barbaresco Meets Bolognese
- Nicole of Somm’s Table will share An Anniversary Celebration with La Spinetta Vursu Gallina Barbaresco and Braised Spatchcocked Duck
- Jennifer of Vino Travels shares The Beauty of Barbaresco with Vite Colte
- Here on Crushed Grape Chronicles, we will be sharing Barbaresco and Thanksgiving Flavors
Please join the #ItalianFWT writers as we gather on Twitter, Saturday, November 6th at 8 am (Pacific time) or 11 am (Eastern time) to discuss Barbaresco. You can join the conversation by following and using the hashtag #ItalianFWT on Twitter at that time.
Riva spread the love right?!? And sounds like makes a nice Barbaresco, one I haven’t tried. Gauzy tannins- slightly tacky?
Love that! Curious if you would decant this wine again?
Hi Lynn. Yes, to mean gauzy means slightly tacky. Fine-grained might be another way to put it. I didn’t decant this one because of the situation (last minute dinner with friends), but I’d recommend it. I do think the wine would show a bit better. Thanks for stopping by!
That is an incredible deal for Barbaresco! Wow. I will have to be on the look out. It sounds like a wonderful meal as well.
Thanks Nicole! I thought so too.
I love that it paired so well with the Ciopinno! It’s a testament to the range of pairings that you can do with Barbaresco!
Thanks Robin! It was a nice surprise, and indeed a testament to the versatility of Barbaresco!
Nothing like a good Italian meal take out or not with great wine and good friends.
100% Agree! Thanks Jen!