One interesting thing I am (finally) starting to get is distinguishing between my personal preference and which I think is the better wine. In this case I liked the Barbera d'Alba Marun DOC 2003 best for drinking - lots of jammy fruit flavours - but the Barbera d'Asti Superiore DOC 2001 was - in my view - the better wine with aging potential.
- Assaggi Piemontesi
(Traditional Piedmontese antipasti)
- Arneis Roero DOC 2006 Brovia
- Anatra in verza con fonduta
(Duck cooked in cabbage leaves with fonduta)
- Barbera d'Alba DOC 2005 Giuseppe Rinaldi
- Agnolotti del plin
(Piedmontese veal and spinach ravioli with butter and sage)
- Barbera d'Alba Marun DOC 2003 Matteo Correggia
- Filetto di cervo con porcini e polenta
(Fillet of venison, porcini mushrooms and fried polenta, juniper berry sauce)
- Barbera d'Alba Cascina Francia DOC 2002 Giacomo Conterno
Barbera d'Asti Superiore DOC 2001 La Spinetta
- Formaggi regionali
(Selection of the region's cheeses)
- Pin Monferrato Rosso DOC 2003 La Spinetta
- Torta Gianduia
(Typical Piedmont hazelnut and chocolate tart)
- Barbera Passum DOC 2003 Cascina Castlet
The Barbera Passum DOC 2003 was a little disappointing but it *was* up against a seriously chocolatey dessert. Something with more "passito" character might have held its ground better.
* Previously at Enoteca Turi: "Food and Wine from the Sicily Region"