Italian wine producer Ricossa is launching a new Barbera appassimento, the first since the Italian government modified the DOC rules in 2014 to allow Piedmontese producers to use dried grapes as they do to make Amazon in the Veneto. This new wine has a higher sugar-to-juice ratio that fills out the body and results in a rounder, more elegant wine with a softening of the acidity often associated with Barbera. I sampled the Ricossa Appassimento Barbera 2014, ABV 13.5%, $26 for 750 ml. It’s an approachable, light-medium-bodied, dry wine with a smooth red-berry and cherry fruit. It’s drinkable alone — or with many foods.
For more background see my blog post: www.corkscapsandtaps.com/?p=2524
Interesting, I don’t think of the Veneto as tropical.
Global warming