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Must-Try Wine of the Week: Paitin Barbaresco Serra 2010, Italy, Piedmont, Langhe, Barbaresco
The Piedmont region of northwestern Italy produces some of the finest wines in the world. Made from the Nebbiolo grape, Barolo and Barbaresco are two communes in this region that have a deserved reputation for delicious, food-friendly wines. You can also count on Nebbiolo-based wines for firm tannins and good acidity, which make the surprisingly light-colored Barolos and Barbarescos some of the longest aging wines from Italy.
The nose of the Serra is filled with dark and sinewy cherry fruit and peppery spice aromas. Plenty of juicy acids are woven in with the lovely dark fruit, so that one almost forgets the fine-grained tannins that grip the palate throughout the long finish. This is a big wine that ought to get some cellaring time, say, five to 10 years, to flesh out those abundant tannins. That said, if you give this a splash decant to aerate it, then serve it with a pasta with red sauce, such as Bolognese, the dish will mellow out the tannins and the wine will work nicely even now. At Wine Exchange, and Best Wines Online, for about $27.