“A passion fifty vintages long”.
Tasting introduced by Cesare Pillon.
“I vini più amati delle mie cinquanta vendemmie” Michele Chiarlo.

8th April 2010, 15:30 Vinitaly (Verona)
1st. flor, PAD 8/9 sala C

Press: Laura Botto Chiarlo
mobile 339 4111938
laurabotto@alice.it

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www.intowine.com [...] For pairing these flavors that are very focused, pure and precise, I suggest a 2006 Michele Chiarlo Barbera d'Asti Le Orme . This barbera is fresh and tart with dark berry fruit, dusty earth, a hint of leather and black pepper. Chiarlo is a traditional producer and this bottling never sees new oak. The striking acidity and moderate tannins make the barbera a good partner for this classic sauce, and acidity is the common thread between the marinara sauce and the wine.

It seems counter-intuitive, but acidic food needs acidic wine. Once the acid structure is aligned between food and wine, the sense of acidity is brought into balance. Acid almost always wins, so don't try to challenge it, but work with it. Also, acid-driven food generally does not do well with tannin. What separates barbera from other acidic varietals like sangiovese and barolo is its moderate tannin profile. – Yoon Ha, Sommelier, La Toque Restaurant , Napa CA.

 

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