Ready for pasta night? Join me in a delectable meal of ravioli stuffed with fresh ricotta, Tuscan kale, roasted garlic, dried tomatoes, roasted San Marzano tomato sauce and basil. And how about house made lasagne with braised beef and pork ragu, spinach, fresh ricotta, mozzarella, pomodoro and parmesan? I’m ready to dive in… again! Just last week, these two mouthwatering dishes were on the table and the wine was ready for pouring. Which wine? Perla Terra Barolo DOCG 2018 ($40) (sent as a sample), a magnificent choice, complemented not only the richness of the lasagna and its meat and spice flavors but the ravioli boasting a creamy texture, cheese, savory vegetable notes and herbs.
Nebbiolo is an incredibly difficult variety to cultivate, but it thrives in Piemonte where Barolo is renowned. Surprisingly, Nebbiolo, the region’s signature grape, comprises only 14% of all plantings in Piemonte, the second largest region in Italy after Sicily. To be labeled Barolo, the wines must be aged at least 38 months prior to commercial release, of which 18 must be spent in barrel (the remainder in bottle). If designated “riserva,” the total aging time is 62 months.
Prior to the mid-1980s, Barolo was considered undrinkable unless it was aged over 15-20 years during which the incredibly gripping tannins had time to soften. By the 1980s, though, a group of highly regarded vintners changed their winemaking process in order to ferment Nebbiolo at a warmer temperature resulting in softer tannins. Karen MacNeil in The Wine Bible, 3rd edition, writes, “Juice could be pumped over the grape skins in a way that imparted maximum color to the wine but shortened the length of the fermentation and thus mitigated harsh tannin. Finally, winemakers began to understand how to divide the aging of Nebbiolo between barrels (either botti or small French oak) and bottles so that the fruit quality and potential suppleness of the wine would not be sacrificed. In complete opposition, Barolo’s traditional winemakers remained unimpressed, arguing that the new wines might be a little softer and fleshier, but they weren’t Barolo. The divisions were largely over by the 2000s, as the whole region began to weave together the best of the old ways with the best of the new, in pursuit of balance and elegance.”
Photo Credit: Wandering Italy
Of 100% Nebbiolo, Perla Terra Barolo DOCG 2018 is a high-quality Barolo at an incredibly reasonable price. This brand-new Barolo label is produced for and offered exclusively to the US market by Dalla Terra Winery Direct – only 1600 cases were produced in this inaugural vintage.
Sourced from many of the finest Cru vineyards in Piemonte (including those in the communes of La Morra, Novello, Monforte d’Alba, Grinzane Cavour and Verduno with limestone rich soils of Tortonian marl), Nebbiolo grapes were cultivated on 20 year old vines in sustainable vineyards of the Langhe area, hand harvested, vinified using traditional methods and aged in large oak barrels for at least 18 months. On the nose, I found authentic aromas of earth, savory herbs and dark red fruit compote. On a foundation of vibrant acidity and moderate tannic structure, flavors of ripe fruit, violets, licorice, black cherries, dark chocolate, leather and earth begged for another sip… and more bites of pasta. Balanced with a lingering finish, this wine exuded elegance and finesse.
In the world of wine where well-made, legendary Barolo is of premium cost, affordable, quality-driven Perla Terra Barolo DOCG 2018 is a welcome addition to any wine lover’s collection.
Cheers! ~ Cindy
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