Pheasant with pancetta pairs wonderfully with Barbaresco

Winery: Produttori di Barbaresco
Name: Barbaresco
Vintage: 1999
Region: Piedmont
Sub Region: Barbaresco
Country: Italy
Color: Red
Varietal: Nebbiolo
Government
Certification: DOGC
Made from 100% Nebbiolo
Soil: Calcareous clay, sandy veins
Total Production: 150,000 bottles per year
Vinification: The must ferments 3-4 weeks, maceration on the skins for 18 days.
Aged for 18 months in large oak casks
Wine and food pairing idea:
Pheasant with pancetta pairs wonderfully with Barbaresco
http://www.foodnetwork.com/recipes/mario-batali/fagiano-alla-contadina-pheasant-farmer-style-recipe/index.html

Prior to 1894 Nebbiolo grapes were used to make Barolo or simply labeled “Nebbiolo di Barbaresco”. In that year Barbaresco resident, Domizio Cavazza, headmaster of the Royal Enological School of Alba created the first cooperative, the “Cantine Sociali”. What he accomplished was the creation of a unique cooperative combining nine Barbaresco vineyard owners with the purpose of creating a regional specific wine in the local castle that he owned. In doing so he recognized the differences in the respective areas, Barolo and Barbaresco, growing the same grape, the Nebbiolo. Additionally he is thought to be the first to state this specificity on the label. Unfortunately due to Fascist rule in the 1930’s the “Cantine Sociali” was closed. However in 1958, Don Fiorino Marengo, the village priest of Barbaresco (population 650) recognized a way for small properties to survive was to pool their efforts, he initially pooled 19 local farmers together to form a new cooperative, the first three vintages were made in the church cellar, and thus the Cantina Sociale Produttori del Barbaresco, which still exists today, began making Barbaresco.



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