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Barbareso is the world’s second most important Nebbiolo appellation after Barolo. Barbaresco officially recognises 66 cru areas, which can be named on the label after the word “Barbaresco”.
With bouquets of violets and roses and cherry, licorice and fennel notes, it develops a smokier flavor and becomes lighter in color as it ages. These wines pair well with braised beef or carne cruda – raw beef or veal prepared the Piedmontese way (also known as steak tartare).
Barbaresco DOCG is located on the Langhe hills 3 miles north-east from Barolo, and surrounds three villages: Neive, Treiso and Barbaresco.
The hills here are 50 metres lower than in Barolo, and Nebbiolo grapes are planted on south-facing slopes, between 150-350 metres for optimal ripeness (the cooler, north-facing slopes are used for white grapes).
Barbaresco DOCG has 677 hectares of vineyards, producing 4.3 million bottles of Barbaresco wine (ISMEA, 2019)
Nebbiolo, the grape used for Barbaresco DOCG, is grown around the villages of Barbaresco, Treivo and Neive and for several years they were actually known only in the local area and were sold as Vino Nebbiolo or mixed in Barolo.
The typical Barbaresco wine has a complex flavour of bouquets of violets and roses and cherry, licorice and fennel notes.Depending on the style of oak ageing expect a varying intensity of black pepper, cloves, espresso, and cinnamon.
These wines pair well with braised beef or carne cruda – raw beef or veal prepared the Piedmontese way (also known as steak tartare).
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When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.
