Batasiolo Barbera d'Alba 2006

15.5 / 20

Producer: Batasiolo

Region: Alba

Country: Italy

As usual in these italian wines, the aromas start off with a earthy, mossy feel, backgrounded by wild red fruits, some spices and toast/oak.

In the mouth, a good dose of acidity, as expected - the five years since the vintage have not been enough to tame it. The taste is driven by tertiary flavors, spices and that earthy feel surpassing the fruit impressions. It's an average-bodied wine, finishing with an average length finish, leaving a nice spicy aftertaste.

Were this to be more complex both in the nose and in the mouth and I think it would definitely shine. As it is, it's a good, honest wine that will go along well with a heavier tomato based pasta dish.

Tomato based pasta dishes will do nicely here, balancing the acidity of the wine.

Tasted on 2011-03-09

Dolcetto d'Alba 2008

16.0 / 20

Producer: Batasiolo

Region: Alba

Country: Italy

Italian red wines fascinate me. All the ones I have tasted - and I fully realize I have tasted very few and know very little about italian wines - felt like they needed a lot more ageing before being drunk. I enjoy that immensely, since it goes against the ready to drink as soon it's bottled majority.

Dolcetto d'Alba is, supposedly, an easier, readier to drink wine. Even though it is in fact easier than the Barbera from the same brand, it still is big on tannins and acidity - at least for my uneducated taste.

Starting with a nose filled with red fruit and earthy, musky fragrances backed up by some spices, in the mouth it is an acid, tannin filled wine showing off some red fruit. The finish is medium-long, leaving a slightly bitter aftertaste . It's, like most italian reds I've tasted, a food wine - It's made to be drunk at lunch or dinner... and to provide a lot of pleasure during the meal.

I wouldn't drink this wine without food. Pair it with italian food (surprise) - pasta dishes with tomato sauce would do great due to the wine's acidity.

Tasted on 2010-06-23