Michele Chiarlo 'palas' Recipe
Make Michele Chiarlo 'palas' Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wine & Serving
Suggested Pairings (optional)
Method
Wine & Serving
- 1
Chill and Inspect
If the bottle has been refrigerated, remove it 20–30 minutes before serving to reach an ideal serving range of about 16–18°C (60–64°F). If stored at cellar temperature (13–16°C / 55–60°F), serve slightly cooler than cellar temperature. Inspect the capsule and cork for any faults or off-odors before opening.
- 2
Open the Bottle
Use a waiter’s corkscrew or sommelier knife to remove the foil and gently extract the cork. Wipe the neck of the bottle with a clean cloth. Pour a small tasting amount into a glass and check for any off aromas (musty, vinegary). Palas is a quality Barbera d'Asti and should be clean and fruit-forward.
- 3
Decanting / Aeration
For younger vintages or if you prefer more open aromatics, decant the bottle into a wide glass decanter and allow it to breathe 30–60 minutes. For older vintages (10+ years), taste first; some older wines can lose nuances if over-aerated — decant only to separate light sediment, not for prolonged exposure. Alternatively, swirl the wine in a wide-bowled glass for 30–60 seconds before each taste to release aromas.
- 4
- 5
Palate Cleansing & Storage of Open Bottle
Offer filtered water and bread or light cheese between tastes to cleanse the palate. Reseal the open bottle with the original cork or a wine stopper and store upright in a cool place or refrigerator; consume within 2–4 days for best quality. If decanted, return any remaining wine to the bottle before refrigerating to reduce oxygen exposure.
Suggested Pairings (optional)
- 6
Cheese & Charcuterie
Arrange the Parmigiano-Reggiano/Pecorino and cured meats on a board. Cut cheeses into bite-size shards and slice meats thinly. Serve alongside crusty bread. The wine’s bright acidity and red-fruit profile will cut through fat and complement savory umami flavors.
- 7
- 8
