Piemonte Region

Question 1

What are common red grapes found in Piemonte?

Answer 1

Dolcetto
Nebbiolo
Barbera

Question 2

How would/who you sell Dolcetto?

Answer 2

To a pinot noir drinker
It is similar but more fruit forward

Question 3

What is the tannin/acidity structure of Dolcetto?

Answer 3

moderately tannic but light acidity

Question 4

What food pairs well with Dolcetto?

Answer 4

think cheesy (charcuterie, pizza, pasta) and less heavy red meats

Question 5

What is the tannin/acidity/body structure of Barbera?

Answer 5

low tannin with a high acidity, medium to full bodied and “bone dry”

Question 6

What are some tasting notes of Barbera?

Answer 6

fruit forward or sour fruits
- tart cherry, blackberry
- dried herbs
- licorice
- black pepper

Question 7

What kinds of food would Barbera pair well with?

Answer 7

medium intensity dishes and things with spice characteristics

Question 8

What are the most popular DOC/DOCG of Barbera?

Answer 8

Barbera D’Asti
Barbera D’Alba

Question 9

What are the grape differences of
Barbera D’Asti/D’Alba

Answer 9

D’Asti must be a minimum of 90% Barbera
D’Alba must be a minimum of 85% Barbera and up to 15% Nebbiolo (although most are 100% Barbera)

Question 10

What are tasting/region differences of Barbera D’Asti/D’Alba

Answer 10

D’Asti:
-tends to have more notes of cherry, blackberry and plum
- lighter in color
D’Alba:
- notes of violet, dark fruit and vanilla
-darker color and more full bodied
- grown near Barolo and Barbaresco

Question 11

What are the aging requirements for Barbera D’Asti Superiore?

Answer 11

Must be aged 14 months with at least 4 months in oak

Question 12

What are the aging requirements for Barbera D’Alba Superiore?

Answer 12

Must be aged 12 months with at least 4 months in oak

Question 13

What’s important to note about D’Asti/D’Alba Superiore’s?

Answer 13

they can produce a less acidic and more robust version of Barbera

Question 14

What is the tannin/acidity/body structure of Nebbiolo?

Answer 14

high tannin and medium++ (approaching high) acidity, medium-full bodied, bone dry

Question 15

What are tasting notes of Nebbiolo?

Answer 15

cherry, raspberries, rose, leather, anise, clay, earthy

Question 16

What kind of foods would you pair Nebbiolo with?

Answer 16

Higher fat content, creams, cheese, fatty meats (ribeye)

Question 17

What are Nebbiolo’s DOC/DOCG’s

Answer 17

Barbaresco and Barolo

Question 18

What are thee requirements for Barbaresco?

Answer 18

Must be made in Barbaresco, 100% Nebbiolo
aged 24 months (2yrs) with 9 of the months in oak

Question 19

What are the requirements for Barolo?

Answer 19

Must be made in Barolo, 100% Nebbiolo
Aged 38 months (3 years) with 18 months in oak