The rich, complex, ripe fruit, elegant structure and smooth tannins (which will mellow even more over time) make this Gaja a natural with sausage, beef, braised chicken, simple yet solid pasta dishes and much more. A high wow factor next to this Italian red is parmesan-crusted polenta with a sausage-mushroom ragoût. Another choice is chicken braised in red wine with tomatoes, carrots and peas. A lovely choice for the tannins in this beautiful Barbaresco is grilled lamb chops with a porcini mustard. Essere ancora il mio cuore!
Our favorite comfort food choice is a bottomless bowl of Sunday ragù over fresh fettucine. It's truly the stuff of dreams. Nobody will want to leave your table at this point, so dream on and bring out an aged Provolone cheese. It's a little spicy and yet creamy at the same time, and it will go hand in hand with this stunning Gaja. Sogni d'oro
Mr. Gaja is a standout and pioneer in the world of winemaking masters, one who has provided inspiration for countless others in the craft. He is credited with developing techniques that have revolutionized winemaking in Italy. Among many other accolades, he has been referred to as "the undisputed king of Barbaresco
", and "the man who dragged Piedmont into the modern world". His Barbaresco wine is considered a status symbol on a par with Château Lafite-Rothschild or Krug.
The reputation of Gaja wines evolved over the years as his uncompromising policy became established. He refused to sell 12,000 cases of 1984 Barbaresco under the Gaja label, opting instead to sell it off in bulk because it did not meet with his satisfaction. Wine Spectator then proclaimed that the 1985 Gaja Barbarescos were "the finest wines ever made in Italy". He received the selection for the 1997 Wine Spectator Distinguished Service Award, and for "1998 Decanter Man of the Year". Pieve Santa Restituta estate, where the Sugarille Brunello di Montalcino is produced, was founded in 1994. Mr. Gaja continued to apply his unwavering standards to these wines as well, resulting in no bottlings for the 2002, 2003 and 2005 Sugarille Brunello.
"Color: Garnet. Aroma: The nose is almost sensual in its complexity, with aromas of forest fruits, plums, licorice, mineral and coffee scents. Taste: Long, complex finish with fine, silk-like tannins and good acidity; dense structure, full of super-ripe fruit."
"The centerpiece of the portfolio, Gaja Barbaresco is a testament to the Gaja family's historic commitment to the appellation and its belief that Barbaresco stands proudly with the great growing regions of the world. The Gaja winery stopped sourcing fruit from other growers in 1961 in order to ensure the utmost quality in its wines. In all, Gaja Barbaresco is produced using grapes grown in 14 vineyards in the village of Barbaresco. Drink from 2016-2033.
It is important to note the unique bottle shape created by the GAJA winery for this classic wine. The rich, powerful GAJA Barbaresco is intended for aging and thus benefits from a longer cork - and, in 1978, GAJA became the first winemaker in Piedmont to make that change. In order to accommodate the new format, GAJA redesigned the traditional Burgundian-format bottle used in Piedmont, created a hybrid bottle with a long Bordelaise neck and Burgundian bottle."
||12 months in barriques (20% new, with a balance in one and two year old casks). The 14 lots are then blended and racked to large Slavonian oak casks ranging in age from five to fifteen years; 9 months further refining in bottle.
There is no two ways about it; if you're in the room with this Gaja Barbaresco, you are in the presence of greatness. From famed, celebrated and highly acclaimed winemaker Angelo Gaja (see below), this Barbaresco is a phenomenal addition to any cellar, rack or table. He is the fifth generation of Gajas, and seeing as they've been honing their craft since 1859, we are all the luckier for this specimen. Where to begin? If you were in Tuscany, your first bottle of this world-class wine could easily be enjoyed with chicken livers threaded onto rosemary sprigs, grilled and then dressed with lemon juice and olive oil to be eaten with thinly sliced radishes.