With all the (sometimes questionable) food trucks bumping around Los Angeles these days, I saw one concept parked just outside of Barbaresco’s ancient city walls that really resonated with me- a local pasta-maker selling his fresh pastas! Now that’s a food truck I would frequent.
With all the noble bottles of Barbaresco and Barolo we sampled during this trip, one of my favorite wines was actually a Barbera, made by historic Barbaresco producers, Cascina Luisin.
When you spend time with Barolo and Barbaresco producers, they almost all bottle other things- Dolcetto, Barbera, Nebbiolo, Freisa- as well. This is because the “Big Boy” wines aren’t consumed all that often- at least not locally. Wines like this Barbera are easier to drink, and just pair better with food- especially when they’re young.
Cascina Luisin’s 2011 Barbera d’Alba “Axilium” is gorgeous right now- balanced, round with black fruit and balanced by a very elegant acidity. This is the wine you want to drink with fresh Tajarin al Ragú!
View from Cascina Luisin’s winery.
Now if somebody would just start up a pasta truck around here, I believe I can find a bottle of Barbera for dinner tonight…