color: typical red garnet colour with light orange reflections
smell: the bouquet offers very rounded hints of red raspberries and spices.
palate: on the palate recalls the bouquet's sensations, it is sapid, with soft tannins, persistent in its elegance.
serving temperature: 18° C
alcohol content: 13,5% vol.
from the vineyard to the table
The Borolis are a piedmontese family who have been in business in the region – first in textiles, then editorial, and now in winegrowing – since 1831.
In the 1990’s, Silavano ed Elena Boroli felt the need to extend their interest and endeavours.
They wanted something that would bring them closer to nature and away from the demands of the contemporary business world.
As Piedmontese, the choice was almost an obligation: making wine in Langa. A passion transformed into work. What could be better?
Wine production isn’t the easiest work it’s consuming, subject to nature, and success can’t always be predicted. But it’s exactly for these reasons that success in this area can give great satisfaction.
In 2000 Achille, the third of the four Boroli sons entered the family wine business.
The culture of wine, includes many things besides the wine itself. In the Boroli’s case, quality is always the common denominator, in their role as wine producers as well as the product itself.
The farm director is the oenologist Enzo Alluvione, assisted by his son Daniele for the vineyards and by Achille Boroli for the marketing and selling. The farm consultant is the oenologist Beppe Caviola. The vines grown are nebbiolo, barbera, merlot, cabernet, sauvignon, dolcetto, white moscato and chardonnay, following the guiot standard of vine raising.
5,000-7,000 kilograms of grapes are produced per hectare, with an average of 1,5 kilos per vinestock and a density of around 4,000 vinestocks per hectare.
Are you curious?
Ten Rules-of-thumb for Food and Wine Pairing
1. Match quality of food and wine
If you are taking wine as a gift to a dinner party, don't worry about matching the wine to the food unless you have been requested to do so and have enough information about what is being served to make an informed choice. Just bring a good wine. A grand dinner party with multiple courses of elaborately prepared dishes deserves a better wine than hamburgers on the grill with chips in a bag.
2. Light before full-bodied, dry before sweet, low before high
When you're serving more than one wine at a meal, it's customary to serve lighter wines before full-bodied ones. Dry wines should be served before sweet wines unless a sweet flavored dish is served early in the meal. In that case match the sweet dish with a similarly sweet wine. Lower alcohol wines should be served before higher alcohol wines.
3. Balance flavor intensity
Pair light-bodied wines with lighter food and fuller-bodied wines with heartier, more flavorful, richer and fattier dishes.
4. Consider how the food is prepared
Delicately flavored foods—poached or steamed—pair best with delicate wines. It's easier to pair wines with more flavorfully prepared food—braised, grilled, roasted or sauteed. Pair the wine with the sauce, seasoning or dominant flavor of the dish.
5. Match flavors
An earthy Pinot Noir goes well with mushroom soup and the grapefruit/citrus taste of Sauvignon Blancs goes with fish for the same reasons that lemon does.
6. Balance sweetness
But, beware of pairing a wine with food that is sweeter than the wine, although while Port would be a more traditional choice I do like Cabernet Sauvignon with Chocolate. I also like chocolate with good dark beer.
Come to think of it, I like chocolate with just about anything.
7. Consider pairing opposites
Very hot or spicy foods—some Thai dishes, or hot curries for example—often work best with sweet desert wines. Opposing flavors can play off each other, creating new flavor sensations and cleansing the palate. Experiment.
8. Match by geographic location
Regional foods and wines, having developed together over time, often have a natural affinity for each other. Be aware that major ingredients, and hence flavors, may vary from the original. For instance, cannoli in Sicily is made from sheep's milk and is likely to taste a bit different from cannoli outside of Italy.
9. Pair wine and cheese
In some European countries the best wine is reserved for the cheese course.
Red wines go well with mild to sharp cheese. Pungent and intensely flavored cheese is better with a sweeter wine. Goat Cheeses pair well with dry white wine, while milder cheeses pair best with fruitier red wine. Soft cheese like Camembert and Brie, if not over ripe, pair well with just about any red wine including Cabernet, Zinfandel and Red Burgundy.
10. Adjust food flavor to better pair with the wine
Sweetness in a dish will increase the awareness of bitterness and astringency in wine, making it appear drier, stronger and less fruity. High amounts of acidity in food will decrease awareness of sourness in wine and making it taste richer and mellower—sweet wine will taste sweeter.
Bitter flavors in food increase the perception of bitter, tannic elements in wine. Sourness and salt in food suppress bitter taste in wine. Salt in food can tone down the bitterness and astringency of wine and may make sweet wines taste sweeter.
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