Sottimano 'Pairolero' Barbera d'Alba 2010 (92pts)
Back by clamoring demand, this classically delicious Sottimano 'Pairolero' Barbera D'Alba. And why not? Parker gave it a 92 and raves about it, and we're selling it for under $20. Yes. Really. It works with everything from pasta and pizza to poultry and heartier meats. Tomato-based sauces and tomatoes are great with it too. Open your first bargain bottle and really get your Italian on with single serving cups of a rich porcini stew. That ought to get everybody's taste buds revved. The lovely acidity of this Pairolero is perfect opposite a creamy or buttery sauce; we suggest penne with a pancetta and tomato cream sauce. Equally tasty and simple to prepare is stovetop chicken thighs simmered with tomatoes and garlic. Serve them with bacon-flecked braised kale and your guests may never leave... If you've got a very good butcher in your area, you could go for broke with carne all'albese, a Piemontese version of steak tartare with parmesan, olive oil and rocket (aka arugala). Whichever route you choose, this Sottimano will deliver in spades. It will keep on delivering when you open yet another bottle after the meal to go with a sharp yellow cheddar of your choice. Ha qualcuno fame altro??!
Robert Parker, Jr., The Wine Advocate: "One of the many highlights among these new releases, the 2010 Barbera d’Alba Pairolero is all about tension and inward minerality. Firm yet well-integrated tannins and the freshness of a very late harvest mark this vivid, utterly breathtaking Barbera. Readers will want to cellar the 2010 for a few years, and drink the 2009 earlier. A pure, crystalline finish rounds things out in style. Anticipated maturity: 2012-2019.
I can’t say enough good things about the Sottimano family and the work they have done over the years to firmly establish themselves among Barbaresco’s top growers. This is one of the few places in Piedmont where every wine is consistently delicious. The only question is how delicious. In recent years, Andrea Sottimano has worked to give his Barbareschi extended time on the lees in a cold cellar, which also slows down the malos. This distinctly Burgundian approach stands in stark contrast to the way most French oak-aged wines are made in Piedmont, where malos typically follow right after the alcoholic fermentations. I tasted the 2010s just after they were bottled. Readers should take these notes as brief impressions on wines that will continue to come to life with further time in bottle." Oct 2012
Winery: "The Barbera Pairolero has a dark, inky red, with loads of red fruits, minerals and a touch of graphite on the nose with a long, rich taste in which the fruity components and the spicy notes are well balanced by a good acidity."
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