RTN: 1997 Parusso- Barbera D'Alba

B

Brad Kane

Brad Kane
Originally posted 5/05/01.

Spied my last bottle of '97 Parusso Barbera D'Alba in the rack and decided to pop it. Though it ended up not being the best match with my truffled chicken liver risotto, both the dish and wine were tasty on their own.

1997 Parusso- Barbera D'Alba
Still purple in color with flirtatious and easy aromas of black plums, blackberries, violets, light spice and chocolatey oak. On the palate, though softer, this wine hasn't changed it's profile since I last had it a couple of years ago. The fruit is rich and persistent, it's nicely balanced and though there is a dose of wood here, the fruit largely supports it, though there were some noticeable coarse and slightly bitter wood tannins on the finish. Medium-bodied with flavors identical to aromas. Quite a nice drink. A-.
 
Brad,

Is this a 7 year old note on what was then a four year old Barbera, that was OK with its meal, or do I misread?

Any other deathless dinners to share?
 
Does Parusso make a better barbera than a Barolo? (of which I haven't been impressed with thus far (too much oak, not enough typicity))
 
originally posted by MarkS:
Does Parusso make a better barbera than a Barolo? (of which I haven't been impressed with thus far (too much oak, not enough typicity))
Click to expand...

I do like their Barberas better than their Barolo for the same reason you mentioned. I actually prefer most folks Rosso di Montalcino over their Brunello di Montalcino for the same reason.
 
A 7 1/2 year-old note on a '97 Barbera? Will you provide additional notes in a format that I can download to my Commodore 64?
 
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