th
# 69 •OCTOBER 5 , 2015
DOC and Nebbiolo d'Al- through malolactic ferba DOC.
mentation in large slavonian oak casks for 8 monThe Langhe DOC
ths followed by 8 months
The Langhe DOC encom- in the bottle. Deeper ruby
passes the areas north red in color with a hint of
and south of the town of licorice on the nose. A meAlba. Many grape varie- dium body with dark fruit
ties are produced in this with more present tannin
area and it's considered and balanced acidity. It's
the fallback DOC of the recommended by DemaDOCG of Barolo, Barba- rie to be aged up to 5 yeresco and Roero. There- ars. ABV 14.5%.
fore, producers that label
with the DOC have less 2013 Demarie Langhe
stringent regulations and Nebbiolo
more flexibility.
Made of 100% nebbiolo
grapes. A brilliant ruby
The Nebbiolo d'Alba DOC red, it's a medium bodied
The Nebbiolo d'Alba DOC wine with juicy red fruon the other hand must be it and a mouthwatering
made of 100% nebbiolo. acidity. Drying tannin on
This is a much more affor- the finish. A more delicadable wine with many of te wine compared to the
the typical characteristi- Nebbiolo d'Alba.
cs of nebbiolo. It's aged
only a year in compari- Wine pairing with Nebson to the DOCG versions biolo
aged 2+ years depending From time to time I will wriupon which DOCG we are te about wines to pair with
talking about. If you've ne- your meals, but I just as
ver had a nebbiolo grape much enjoy sitting there
this would be a good pla- with a bottle of wine and
ce to start to experience it enjoying some delicious
before moving on to the appetizers. And of course
some of the big boys of I'll always look up regional
the region.
foods to pair with the bottle of wine that I choose to
2012 Demarie Nebbiolo drink that night. Cured
d'Alba
meats are always a great
Made of 100% nebbiolo pairing in Italy with many
grapes. This wine goes of the reds so I chose sa-
lami as one of the appetizers that paired well with
the 2013 Demarie Langhe
Nebbiolo.
I found the Langhe Nebbiolo much more approachable in its youth. The
other dish I prepared
was bruschetta topped
with gorgonzola and walnuts drizzled with honey.
Very typical ingredients
of the region and paired
well with the 2012 Demarie Nebbiolo d'Alba. The
Nebbiolo d'Alba's tannins
were very present in the
wine and I felt the creaminess of the gorgonzola helped to cut through
some of that.
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