Barbaresco 2018 and lamb alla romana
93 points Monica Larner (Wine Advocate): Packaged in its distinctive brown paper label, the Produttori del Barbaresco 2018 Barbaresco is a beautifully lean and luminous expression of Nebbiolo, and that pretty color should remain intact over time. The aromas are bold and ripe with dark and purple fruit, but the bouquet shows interesting twists with earth, truffle, licorice and grilled herb. As the wine opens in the glass, you begin to notice heavier aromas of raisin and dried apricot. It wears a warm-vintage signature for sure, and for that reason, I would suggest a shorter drinking window for the 2018. With an ample 300,000 bottles made, you get a great value with this bottle. Drink: 2023-2038.
93 points James Suckling: "Lovely barbaresco, with all the typical nebbiolo characteristics, such as red berries, mushrooms and dried leaves, as well as hints of bitter orange peel and spice. All this follows through to the medium-to full-bodied palate, where fine, lightly firm tannins add a little grip and additional focus. Compact, but bursting with flavor. Delicious now, but give it a year or two. It will only get better.''
92 points Antonio Galloni (Vinous): "The 2018 Barbaresco is an attractive, open-knit wine to drink now and over the next 10-15 years, maybe more. In 2018 the Produttori did not bottle their Riservas. Instead, all of the best lots of those grapes went into the straight Barbaresco bottling, another in a long string of successes from this historic house. Dark cherry, cedar, tobacco and spice fill out the layers. There is good depth and a good deal of tannin too, just not the complexity or nuance of the very best years. Drink: 2023-2033.''
Robert Parker's Wine AdvocatePackaged in its distinctive brown paper label, the Produttori del Barbaresco 2018 Barbaresco is a beautifully lean and luminous expression of Nebbiolo, and that pretty color should remain intact over time. The aromas are bold and ripe with dark and purple fruit, but the bouquet shows interesting twists with earth, truffle, licorice and grilled herb. As the wine opens in the glass, you begin to notice heavier aromas of raisin and dried apricot.It wears a warm-vintage signature for sure, and for that reason, I would suggest a shorter drinking window for the 2018. Best After 2023.
My tasting notes
Classic Barbaresco color with scents of spices, pepper and black cherries. Powerful, firm, elegant and ethereal. Pair with fresh pasta, meat dishes, particularly lamb and feathered game and mild cheeses.
Wine experts think this Italian Barbaresco wine would be a match made in heaven with this dish. Bon appétit! Call your friends and get in the kitchen: Barbaresco is perfect with roasted red meats, baked game (hare, lamb and venison) and long-aged cheeses such as Parmesan and Castelmagno. If, on the other hand, you do not have time and you can not organize yourself, don't worry: with the passing of time, it can become a great wine to sip between meals even without any gastronomic accompaniment.
Lamb meat has been consumed for centuries: it is a nutritious meat that is preferable to marinate first, so as to dampen its strong flavor. There are several cuts that can be used to prepare delicious dishes with lamb, such as leg, loaf with ribs, breast, shoulder, up to the most "daring" cuts. The lamb alla romana is a great classic of Capitoline and Lazio cuisine.
Ingredients
SUCKLING LAMB 1 kgSAGE 5 leavesEXTRA VIRGIN OLIVE OIL 3 tablespoonsROSEMARY 2 twigsGARLIC 2 segmentsWHITE WINE 1 glassPEPPERSALT
FOR THE ANCHOVY SAUCEANCHOVIES IN SALT 3VINEGAR 1 cupGARLIC 1 cloveROSEMARY 1 sprig
Method
Cut the lamb into pieces. Transfer the meat to a baking dish. Perfume with sprigs of rosemary. Add sage leaves. Add the garlic cloves. Pour EVO oil. Soak in white wine, and season with salt and pepper. Then put the lamb in a preheated oven at 180 ° C and cook for about 1 hour, occasionally sprinkling the meat with its cooking bottom. Meanwhile, desalt the anchovies by soaking them in cold water. Collect the anchovies in a small bowl with 1 clove of garlic and chopped rosemary ponds. Pour vinegar. Stir with a spoon and keep aside. After the cooking time, take the lamb out of the oven. Season the meat with anchovy sauce and bake again at 180 °C for 5 minutes. Bring to the table and serve it.
PreservationThe Roman lamb is kept in the fridge, in an airtight container, for a maximum of 1 day.
93 points Monica Larner (Wine Advocate): Packaged in its distinctive brown paper label, the Produttori del Barbaresco 2018 Barbaresco is a beautifully lean and luminous expression of Nebbiolo, and that pretty color should remain intact over time. The aromas are bold and ripe with dark and purple fruit, but the bouquet shows interesting twists with earth, truffle, licorice and grilled herb. As the wine opens in the glass, you begin to notice heavier aromas of raisin and dried apricot. It wears a warm-vintage signature for sure, and for that reason, I would suggest a shorter drinking window for the 2018. With an ample 300,000 bottles made, you get a great value with this bottle. Drink: 2023-2038.
93 points James Suckling: "Lovely barbaresco, with all the typical nebbiolo characteristics, such as red berries, mushrooms and dried leaves, as well as hints of bitter orange peel and spice. All this follows through to the medium-to full-bodied palate, where fine, lightly firm tannins add a little grip and additional focus. Compact, but bursting with flavor. Delicious now, but give it a year or two. It will only get better.''
92 points Antonio Galloni (Vinous): "The 2018 Barbaresco is an attractive, open-knit wine to drink now and over the next 10-15 years, maybe more. In 2018 the Produttori did not bottle their Riservas. Instead, all of the best lots of those grapes went into the straight Barbaresco bottling, another in a long string of successes from this historic house. Dark cherry, cedar, tobacco and spice fill out the layers. There is good depth and a good deal of tannin too, just not the complexity or nuance of the very best years. Drink: 2023-2033.''
Robert Parker's Wine Advocate
Packaged in its distinctive brown paper label, the Produttori del Barbaresco 2018 Barbaresco is a beautifully lean and luminous expression of Nebbiolo, and that pretty color should remain intact over time. The aromas are bold and ripe with dark and purple fruit, but the bouquet shows interesting twists with earth, truffle, licorice and grilled herb. As the wine opens in the glass, you begin to notice heavier aromas of raisin and dried apricot.It wears a warm-vintage signature for sure, and for that reason, I would suggest a shorter drinking window for the 2018. Best After 2023.
My tasting notes
Classic Barbaresco color with scents of spices, pepper and black cherries. Powerful, firm, elegant and ethereal. Pair with fresh pasta, meat dishes, particularly lamb and feathered game and mild cheeses.
Wine experts think this Italian Barbaresco wine would be a match made in heaven with this dish. Bon appétit! Call your friends and get in the kitchen: Barbaresco is perfect with roasted red meats, baked game (hare, lamb and venison) and long-aged cheeses such as Parmesan and Castelmagno. If, on the other hand, you do not have time and you can not organize yourself, don't worry: with the passing of time, it can become a great wine to sip between meals even without any gastronomic accompaniment.
Lamb meat has been consumed for centuries: it is a nutritious meat that is preferable to marinate first, so as to dampen its strong flavor. There are several cuts that can be used to prepare delicious dishes with lamb, such as leg, loaf with ribs, breast, shoulder, up to the most "daring" cuts. The lamb alla romana is a great classic of Capitoline and Lazio cuisine.
Ingredients
SUCKLING LAMB 1 kg
SAGE 5 leaves
EXTRA VIRGIN OLIVE OIL 3 tablespoons
ROSEMARY 2 twigs
GARLIC 2 segments
WHITE WINE 1 glass
PEPPER
SALT
FOR THE ANCHOVY SAUCE
ANCHOVIES IN SALT 3
VINEGAR 1 cup
GARLIC 1 clove
ROSEMARY 1 sprig
Method
Cut the lamb into pieces. Transfer the meat to a baking dish. Perfume with sprigs of rosemary. Add sage leaves. Add the garlic cloves. Pour EVO oil. Soak in white wine, and season with salt and pepper. Then put the lamb in a preheated oven at 180 ° C and cook for about 1 hour, occasionally sprinkling the meat with its cooking bottom. Meanwhile, desalt the anchovies by soaking them in cold water. Collect the anchovies in a small bowl with 1 clove of garlic and chopped rosemary ponds. Pour vinegar. Stir with a spoon and keep aside. After the cooking time, take the lamb out of the oven. Season the meat with anchovy sauce and bake again at 180 °C for 5 minutes. Bring to the table and serve it.
Preservation
The Roman lamb is kept in the fridge, in an airtight container, for a maximum of 1 day.
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