Luigi Giordano Barbaresco 2016
Wine Info
Region: Barbaresco, Langhe, Piedmont, Italy
Grapes: Nebbiolo 100%
ABV: 14%
Winemaker: Silvia & Laura Giordano
Viniculture: Organic, low-intervention
Winemaking: 15-20 day maceration, then 18+ months aging in traditional large oak “Botti” barrels before release
Cabernet like you’ve never tasted it
I am a sucker for Nebbiolo, and I’ll be the first to admit it. There’s few grapes out there that have it all: structure, aromatics, power, and longevity. And for the best Nebbiolo in the world, you have to go to the Langhe, in Piedmont. Barbaresco and Barolo have laid their claim to the reputation of Italy’s most famed vineyard land.
Nebbiolo is a grape that can go for decades aging in bottle. Firm, luscious and decadent all at once, it compounds rewards the longer you age it. Barbaresco is a nice way to experience your Nebbiolo, because oftentimes they are a little bit softer and amenable to drinking before Barolo wines of the same vintage.
The Luigi Giordano winery has been making great wines in Barbaresco for nearly a century. At the helm currently are sisters Silvia & Laura Giordano, who have been making refinements and adjustments on all fronts, and producing wines of substantial quality and concentration. Their style is a good example of a traditional house that’s embraced elements of modern winemaking: by no means are these wines oaky or overly extracted, yet they’re approachable and still taste like classic, beautifully rustic Nebbiolo.
This Giordano Barbaresco is a great study in Nebbiolo. It has bright red cherry fruit, cured meat, sage, orange peel and amaro notes. On the palate it has firm, chunky tannins that give plenty of texture and finish, without overpowering. This can and will age, but nobody’s going to lose out if you drink it sooner. Give it at least a full hour of decanting before you dive in, though. This wine loves a little bit of air, so don’t be afraid to splash it around a bit.
suggested pairings.
in partnership with Seattle chef Alisha Hidalgo
A 20+ year veteran of fine dining, working for Chefs and restaurateurs from Drew Nieporent to Thomas Keller, Alisha Hidalgo has spent the last decade working as a recipe developer, food stylist, and food photographer for New York’s premier meat, poultry, and game purveyor. Her photographs have also appeared in publications such as Robb Report and the New York Times Dining section. Her passion for elevated comfort food has led her to break out on her own with a soon-to-come recipe site (and a few other surprises) for equally enthusiastic home cooks.
We are SO excited to have Alisha’s recipes featured in the January 2021 box. She’s an incredible chef and a stellar photographer.
Ruffled Short Rib Pie
Spoon-tender braised short ribs become a luxurious pie filling when topped with crispy phyllo. Make the short ribs at least a day head of time for best flavor and ease of preparation.
Music: “Sophisticated Honky” by Orgone
Funk, sauce, vibe and mood. Everything this song is bringing in spades. Fits the wine nicely.
Learn with the Circle
Join us on Youtube as we discuss the nuances of this wine and all the fun things that make it unique.
- Jackson