Socré Roncaglie Barbaresco 2012
- Textured, savoury
Now, I’m going to be honest, there are five of us on the buying team and none of us know how to pronounce this – but we all love the wine, and that’s what counts. What we’ve got here is a Barbaresco from Piedmont* and we’re talking about the nebbiolo grape. - Karel, Wine Buyer
Barolo and Barbaresco are really defined by their soils. The soil beneath Barbaresco vines is actually richer and therefore less tannic. So if you’re looking for a big tannic beast, you should be looking more for Barolo – something that you can put in the cellar for eons.
In the meantime, and certainly not without a good cellaring life also ahead of it, people drink Barbaresco. It’s got all the tar and roses, everything you’d want out of a Piedmont red, but it will just be more approachable in the meantime. Let it knock your socks off.
*“from Piedmont in Tuscany”? Nope. Karel gets dyslexic when he gets excited sometimes, but he was right about everything else. And it’s a good wine omen when he’s excited!
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.
Made with only Nebbiolo grapes, aged for 12-15 months in French oak barrels of 225 liters, of which one-third new, and 12 months in large oak casks of 20 hl. Refinement continues in the bottle for at least other 12 months before sale.
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...
Chilli con carne lasagne
- 1 tbs olive oil
- 2 celery stalks, thinly sliced
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 garlic cloves, chopped
- 650g lean beef mince
- 1 1/2 tsp dried chilli flakes
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 2 tbs tomato paste
- 2 x 400g cans whole peeled tomatoes
- 400g can kidney beans, rinsed, drained
- 2 tbs chopped coriander, plus extra to serve
- 375g packet fresh lasagne sheets
- 150g cheddar, grated
- 200g sour cream
- Preheat oven to 200°C.
- Heat the oil in a large saucepan over medium heat. Add the celery, onion, carrot and garlic, then cook, stirring, for 5-6 minutes until softened and lightly golden. Add mince and cook, breaking up any lumps with a wooden spoon for 5-6 minutes. Add spices and tomato paste and cook, stirring, for 2 minutes until fragrant. Add tomatoes, beans and 1/2 cup (125ml) water and simmer, stirring occasionally, for 25 minutes. Stir in coriander and season.
- Lay one-third of the lasagne sheets in a single layer over the base of a deep 20cm x 30cm baking dish, trimming to fit, then spoon over half the chilli. Repeat the layers, then finish with a layer of lasagne sheets. Combine the cheese and sour cream in a bowl and season, then spoon evenly over the top.
- Bake the lasagne for 20-25 minutes. Scatter with extra coriander leaves and serve.