DTN: Lesson 1

Drink This Now: Lesson 1

Wine: BOERI Martinette Barbera D'Asti

Alcohol Content: 14%

Location: Grapes from Asti region of Italy made in Verona

Vintage: 2008 (An extraordinary vintage of the Piedmont Region)

Color: Deep Garnet

Price: $10.99 (Discounted Price)

"Wine for everday drinking. I like it. I have tried 2008 2010 2011 and 2012 now. Good price and well done. Maturation on barique barrels gives vanilla and tobacco taste. Well mature grapes gives smooth and fruity taste. Pretty alcoholic strong wine. Best to drink from 4 to 6 year old. I have tried 8 but it is pretty enough. But Martinette was okay. There was no problem." - Jiří Macháček on Vivino

Wine Folly: Tart cherry, licorice, Black berry, dried herbs, black pepper (pg 79). This particular Grape is primarily made in Italy, everyday drinking wines, high acidity and low in tannins (pg 79)

Smell out of the bottle: fruity, jammy, vanilla

Smell from the glass: Aroma is very strong, I smell fruits specifically mild cherry scent with a black pepper scent at the back.

Taste: The taste is very rich with herbaceous flavors. I taste a hint of oregano and a soft pepper flavor. I also taste some earthy tones as well which I believe is a slight tobacco flavor.  

First Tasting, freshly opened bottle:

Cheese: 

    Parmigiano Reggiano: This cheese is has a sour flavor that is fairly light. It is also has a nutty flavor.

Wine and Cheese: The taste of the wine with the cheese is something I feel in my nose. It brings out a muddy/earthy flavor, the flavor tastes a little on the fishy side and together it accentuates the saltiness of the cheese.

Salami: 

    Boar's Head Superiore Uncured Soppressata piccante: This meat is very salty and is has a garlic flavor with a little heat.

Salami and Wine: This brings out the acidity of the wine and reduces the saltiness of the salami. The salami almost has a sweeter taste with the wine. This pairing accentuates the pepper flavors all around attached to this pairing as well.

Cheese, Salami, and wine: This has a nuttery flavor and it is more sour.

Second Tasting, 2 hours later:

Wine Smell: I am smelling more the fruity content such as the cherry and raspberry

Wine Taste: The taste is smoother and sweeter than before. I can still taste the pepper flavor at the end.

Wine and Cheese: Gives the cheese a sweeter flavor, but I can still taste something fishy

Salami and Wine: After "opening" the wine the combination of the salami and wine does not mesh very well at all. It accentuates the sour flavors of the meat and it does not combine well.

Third Tasting, Overnight:

Wine Smell: The aroma is a sour cherry scent.

Wine Taste: The flavors are not as strong and it is smoother going down. It does not taste sour, but its earthy flavors are more pronounced. I am getting a mushroom flavor overall.