Dolcetto d’Alba and Barbera d’Alba 2011
Both exceedingly fresh and light, both showing floral herbal and blackberry notes, but I found them a little too similar and the Barbera was without much character.
Morasina Riserva Barbera d’Alba 2009
Much deeper and more complex with some serious concentration and maturity of tannins.
Langhe Nebbiolo 2010
Could easily be barbaresco, exhibiting a balance of fresh fruit notes and funky earth and mineral notes, wonderfully delicate but also well structured.
Rabaja Barbaresco 2007
Very seductive, very perfumed and voluptuous, and is very approachable thanks in part to the vintage.
A profound experience for me, as it doesn’t get much better than an amazing wine from an amazing vintage. Impossibly complex, perfectly matured, expressive yet subtle, tight and focused yet silky and full. One not easily forgotten.
Giuseppe Cortese Rabaja
I had to pinch myself many times this week to make sure this is all real, as I feel like I’m in a dream. It is hard enough to get the opportunity to taste some of these wines back at home, but to be able to not only taste but also experience the wines one after another is amazing, and I feel truly blessed. The weather was gorgeous for my third day in this magical region, a clear blue sky greeted me and made the view from above Monforte d’Alba that much more spectacular. One of my realised dreams continues, as many of my wonderful hosts continue to introduce me to some of the regional cuisine. The previous day I enjoyed lunch with Giovanni from Massolino, where I had carne crudo (raw meat), which is simply minced beef with olive oil, garlic and pepper, and some freshly prepared ravioli with oil and thyme, and tagliatelle with a meat and tomato sauce. For lunch on this day I tried some thinly sliced cold cuts of beef with a mayonnaise, egg and tuna sauce, along with steamed turkey with a hazelnut sauce and steamed vegetables. My lovely host at the B&B invited me to enjoy dinner with them in the evening; chicken soup with rice, prosciutto crudo and roasted finnochio, and a castgna cake to finish. All washed down with some Moscato d’Asti. A gastronomical delight all around.
|Turkey with hazelnut sauce and steamed vegetables