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Ba, ba, ba…ba, barbera

[bottle]Bruno Giacosa 2005 Barbera d’Alba (Piedmont) – Even though the grapes don’t have that much in common, aspirational barbera reminds me of zinfandel in that it pairs delicious, friendly fruit with good acidity. Of course, barbera has, in its non-spoofulated state, more acid than zinfandel. OK, so maybe it’s not the best comparison. Anyway, this is polished without being overworked, showing vivid red fruit with fine acidity enveloped by a supple, rounded structure. And yet, through it all cuts that beautiful core of acidity. Very, very good. (10/07)

Alba’s fair…

[label]Bruno Giacosa 2006 Dolcetto d’Alba (Piedmont) – Complete and polished, with rich red fruit and a non-subtle animalistic underbelly, smooth tannin, nearly fair acidity and a round, ripe finish given texture and definition by mixed earth characteristics. Very, very good. (9/07)