Socré Barbaresco 2015
- Textured, savoury
This is absolutely stunning wine. Barolo gets the lion’s share of the hype but, as far as I’m concerned, Barbaresco is the more enjoyable wine. It’s slightly more delicate, more approachable, more seductive and altogether more charming. Bring out the Barolo when you want to impress your boss. Bring out the Barbaresco when you want to impress a wine lover. This is quite ripe on the nose, but by no means jammy! It offers a heady bouquet of tangy forest berries and cherries, with violets, rose petals, earth, mocha and licorice root. There’s tannin on the palate, of course, but not so much that you’ll regret having opened it young. This’ll go for a long, long time, but a spell in the decanter is enough to see it open up, take you out of your living room, and transport you to the mountain-encircled foggy hills of Piemonte.
“Garnet to tawny. Intense, open, mineral, complex, muscular nose, with bing cherries, dried roses, forest undergrowth, and dried herbs. Medium to full body, with sweet cherry and prunes fruit, mineral, with refined tannins and long, complex, crushed stones and sweet leather finish. Generous and complex Nebbiolo with long life ahead.”
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
- Serving Temp.
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...
- 3 medium tomatoes, diced
- 1/3 cup roughly chopped fresh coriander leaves
- 1 avocado, peeled, mashed
- 2 1/2 tablespoons lime juice
- 400g beef rump steak, thinly sliced
- 40g packet fajita seasoning
- 1 1/2 tablespoons olive oil
- 2 brown onions, thinly sliced
- 1 red capsicum, thinly sliced
- 8 large flour tortillas
- Lemon wedges, to serve
- Combine tomato and coriander in a bowl. Combine avocado and 2 teaspoons lime juice in a separate bowl.
- Combine steak, seasoning and 1 tablespoon oil in a bowl. Heat remaining oil in a large frying pan over high heat. Add onion and capsicum. Cook, stirring, until golden and softened. Transfer to a bowl. Cover to keep warm. Reduce heat to medium-high. Cook steak, in batches, until cooked to your liking. Combine steak, onion mixture and remaining lime juice in a bowl.
- Meanwhile, heat tortillas following packet directions. Serve tortillas with tomato mixture, avocado mixture, beef mixture and lemon wedges.