Socré Barbaresco 2012
- Textured, savoury
If you want big and bold go to Barolo, but for fine and firm come to Barbaresco for your fix. This 2012 from Socré is a lovely ripe, fine example of the style, and at the price that Barbaresco should be in Australia, but until this point hasn’t been.
It’s a very fine wine, and we cracked it at a low key Monday night, of all things. But it was there, and so were we...
Olivia had it bang on:
You know in Florence, where you go into restaurants and they have all that beef hanging? I’d just bring it in with me to one of those and just smash it down with all that amazing beef. Does anyone feel me on this? Imagine yourself having a really fatty steak...
Talk ensued to how flavourful fat is, and should be enjoyed more, and how the acid and the superfine tannin would cut through it beautifully. Find out for yourself what the fuss is about. And get more fat in your life.
“Rose florals, but above all a rich bouquet of fruit that ranges from orange to raspberry and wild strawberry. Coherent taste, in which appear flavours of rhubarb, mint, and cinnamon. Flavoursome tannins.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Nebbiolo
- Serving Temp.
It is made with only Nebbiolo grapes, and is aged for 18 months in used 225-liter French oak barrels. It continues its aging in concrete vats and it is bottled not less than six months after this.
If you’ve never plugged Piedmont into Google images then now’s the time. A northern Italian region that spoons both France and Switzerland, it’s one of the more picturesque wine regions in the world and better yet, the vinos do the dramatic backdrop justice. Piedmont wines benefit from the warmth of the Mediterranean and the chill of the Alps, and the combination of these climates means the valleys will often be shrouded in fog. Behind the fog you’ll find Piedmont’s two superstar wines: Barolo and Barbaresco. Known as the King of Wines in Italy, Barolo in particular is lauded over worldwide but really, there’s more to Piedmont than these two. Aside from juicy, tannic nebbiolo, keep an eye out for barbera, the go-to vino for many Italians.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Asian-style braised beef short ribs with Chinese broccoli
- 2 tbs sunflower oil
- 1.2kg beef short ribs (see notes)
- 1 onion, chopped
- 1 carrot, sliced
- 1 cup (250ml) light soy sauce
- 1 firmly packed cup (250g) brown sugar
- 4 star anise
- 5 garlic cloves
- 1/2 cup (125ml) rice wine vinegar
- 2 cups (500ml) beef stock
- 1/2 tsp sesame oil
- 3 spring onions, sliced
- Steamed rice, Chinese broccoli and sliced red chilli, to serve
- Preheat the oven to 160°C.
- Heat oil in a flameproof casserole over medium-high heat. Season the beef, then in batches, cook for 3-4 minutes. Remove from pan.
- Add the onion and carrot, then cook, stirring, for 2-3 minutes until browned. Add the soy, sugar, star anise, garlic, vinegar, stock, sesame oil and two-thirds of the spring onion and bring to a simmer. Add beef, then cover and transfer to the oven. Roast for 2 1/2-3 hours until meat is tender and falling off the bone.
- Serve beef with rice, Chinese broccoli, chilli and remaining spring onion.