- Gorgonzola, toasted walnuts & Vintage (or Tawny) Port
- Sauternes & terrine de fois gras
- Roasted, spiced sweet potatoes & Barbera d’Alba?
Sometimes the greatest discoveries are unintentional. I was craving a non-fruity red and selected Boroli’s "Bricco dei Fagiani" Barbera d’Alba DOC Superiore, 2001 ($30). Ms. Chef was already roasting spiced sweet potatoes. I had doubts about the compatibility between this tuberous root creation and Piedmont vino. But it worked out well (of course the roasted le poulet made the dinner complete)
Surprisingly, this Barbera’s bone-dry dried fruit & herb character was the perfect foil to the salty/spicy/earthy/sweet flavors of the roasted sweet potatoes.
QuickTake for Boroli’s Barbera: This is an intense, concentrated version of Piemontese Barbera. However, it remains true to ‘old school’ Barbera with scents of dried herbs, tart cherries, and redcurrants. Boroli adds some ‘new school’ flair with hints of vanilla and wood. While full-bodied in the mouth, the wine remains decidedly crisp. It then gives way to a long, warming finish. 3.5 stars out of 5