2003 Michele Chiarlo Barbera d'Asti "Le Orme"

[dananne]

Ruby red color with a raspberry nose. On the palate, however, this comes across with an acidic note that would suggest pairing with food -- either something high acid like pizza or pasta with red sauce (if you like to match high acid with high acid), or go the other way with it and pair it with something rich that the acidity can help cut through. Maybe eggplant? At any rate, alc. 13.5%. Paid about $11 for it. Not overly thrilled with it myself, but Anne liked it better than the Nero d'Avola we (but mostly she) had the next night.

[Innkeeper]

Barbera is one of the most acidic red grapes.

[Innkeeper]

'05 Tonight. Picked it up at Micucci's in Portland this month for $11.99. It is down to 13% alcohol. Found it much the same as Dan found the '03. It matched very well with homemade meatballs and linquine #7 in tomato sauce. Also had some of our last Brandywine tomatoes on the side. Yum, yum for a Thursday night.

[Innkeeper]

Popped another '05 tonight. Still doing splendidly. Matched with broiled Italian Sausage and Rotini in Italian tomato sauce. All went together perfectly. Great Wednesday night.

[Innkeeper]

We popped another '05 last night ($9.99 N.H. Liq Store). Alcohol level: 13%.

The wine gave plenty of ripe red fruit on the nose and upfront. There was more fruit, smooth tannin, and a healthy dose of Asti dirt in the middle, and it finished very nicely.

It matched perfectly with a peasant soup (Alton Brown’s Christmas Soup), and crusty sourdough bread. It was a great way to spend a Saturday night.

[Innkeeper]

We popped the first of two '08s tonight. It is still up to it's standards. This may be gettin old, but we enjoyed it with broiled Italian Sausage, and Gemili in Italian tomato sauce, and sliced tomatoes.