Attributes:
|
| Producer: |
Ca'Rome' di Romano Marengo
|
| Region: |
Barbaresco, Italy
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| Varietal: |
Dry Red Table Wine
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| Bottle Size: |
750 ML
|
2003: WineSpectator Rating: 89
|
| Body: |
full-bodied
|
| Flavors: |
raisin, spice
|
| Fruit: |
ripe
|
2001: WineSpectator Rating: 90
|
| Body: |
full-bodied
|
| Flavors: |
blackberries, meat, spice
|
| Fruit: |
juicy
|
2001: WineSpectator Rating: 89
|
2000: WineSpectator Rating: 87
|
| Acidity: |
soft
|
| Body: |
medium- to full-bodied
|
| Compliments: |
delicious
|
| Flavors: |
berry, plum
|
2000: WineSpectator Rating: 90
|
| Texture: |
round
|
1999: WineSpectator Rating: 87
|
| Acidity: |
clean
|
| Body: |
medium-bodied
|
| Flavors: |
leather
|
1999: WineSpectator Rating: 87
|
1998: WineSpectator Rating: 87
|
Food Matches:
|
| Cheese:
|
Blue Cheese, Parmesan |
| Fish or Shellfish:
|
Salmon / Trout, Bluefish and Mackerel |
| Pasta & Grains:
|
(Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Meat & Tomato Sauce, Polenta, Squash or Pumpkin Ravioli |
| Poultry & Eggs:
|
Duck Confit, Game Birds, Roast Chicken with Herbs |
| Red Meat:
|
Barbeque Pulled-Pork or Ribs, Ham, Hamburgers, Lamb Shish Kabobs, Pork Chops, Pork w/Fruit Sauce, Salami, Salami or Sausage, Sausage, Variety Meats or Organ Meats, Veal Scaloppini, Wild Game - Elk, Caribou, Moose, Venison |
| Sauces:
|
Bagna Cauda, Red Wine Sauce, Tomato Sauce |
| Vegetables:
|
Arugula (Bitter Lettuce), Beets, Cabbage, Eggplant, Fennel, Grilled Vegetables, Mediterranean, Grilled, Onions, Leeks, Peppers, Radishes, Shallots, Tomato, Vegetable Gratin or Stew, Wild Mushroom Strudel, Wild Mushrooms |
This robust red wine made from the Nebbiolo grape in the Piedmont region of Italy is full bodied, high in tannins, acidity, and alcohol. Aromas are suggestive of tar, violets, roses, strawberries, even truffles. Very similar to, if a little less full-bodied than, Barolo, it traditionally needs to be aged for at least three years in the winery (five years if it is a Reserva), but benefits from additional aging. More recent vintages are fruitier in flavor, often a bit oaky, and may be ready to drink as soon as two to five years after release.
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