Community Tasting Note

R2-D2 wrote:

Thursday, September 3, 2020 - Wine Foundations with MW Pomeroy (Tasted Blind); 8/27/2020-9/24/2020 (Home): Tasted blind. Correctly identified as a Barbera d'Asti.

Tart cherry fruit, roasted herbs, and a peppery, astringent finish are built upon an edgy, rich, high acid texture. The grippy tannins, from the grape instead of oak, and that naturally high acidity beg for friendly comfort food pairings such as pizza and spaghetti.

Appearance - Medium to deep ruby. Clear.
Aromas - Youthful, pronounced aromas of primary red fruit (cherry) and black fruits (black cherry, blackberry, grapey), licorice, black pepper, spice, anise, and tertiary aromas of tobacco leaf, mushroom, and olive.
Palate - Dry, high acidity, medium tannins, med+ alcohol, med+ body, med finish, med+ intensity.
Conclusions - Very good, drink now as it lacks a tannin structure to support aging.

High acid, sour fruit focuses on Italy (Nebbiolo, Barbera, Sangio, Dolcetto, etc.), heightened alcohol but not jammy (central to north IT), lacks any oak (Piedmont). Lacks the floral intensity and tannic structure of Nebbiolo. Lacks oak one might find in Alba or Dolcetto.

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