Name: Postino Addisons VISO 2023 Recipe
Cook time: 3 h
Total time: 3 h
Yield: 5 servings
Cuisine: Italian
Ingredients: 6 cups Barbera (base wine); 2 cups Nebbiolo (blend component); 0.5 cups Red wine (neutral Italian varietal, optional for adjustment); 5 ml Sulfur dioxide solution (for stabilization, optional, consult local regs); 0.2 tsp Potassium metabisulfite (if using powder instead of solution); 0.25 tsp Tartaric acid (for acid adjustment, optional); 0 to taste Campden tablet (alternative to metabisulfite measured); 1 to taste Glass carafe or small demijohn (approx 1.5 L); 1 to taste Wine thief or measuring cup; 1 to taste Sterile funnel and bottling equipment; 1 to taste Hydrometer or refractometer (optional, for Brix/SG); 1 to taste pH meter or paper (optional)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

This recipe reproduces a small-batch blended table wine inspired by an Italian Barbera-Nebbiolo blend labeled 'VISO 2023'. Quantities are scaled to roughly 1 liter (about 8.5 cups). Adjust scale for larger batches. Optional chemistry adjustments are noted for home or small commercial winemakers; follow local safety and legal guidelines.

Overview

Sterilize all equipment (carafe, funnel, measuring cup, siphon) with a no-rinse sanitizer or hot water. Rinse and let air dry. Clean, sanitized equipment prevents spoilage.

Sanitation

If you are blending from finished commercial bottles: pour 6 cups of Barbera and 2 cups of Nebbiolo into a clean measuring pitcher. If using bulk wines, gently swirl to homogenize before measuring. If desired, add up to 0.5 cup neutral Italian red to round mid-palate.

Prepare base wines

Stir the measured components gently to combine, then taste. Evaluate color, acidity, tannin, and aromatics. Barbera provides bright acidity and fruity notes; Nebbiolo adds structure, floral and tar-like aromatics. If the blend feels thin, add up to 0.5 cup neutral red. If overly tart, consider a small pinch (0.25 tsp) of cane sugar dissolved in a teaspoon of warm water — but keep residual sugar low to maintain wine character.

Initial tasting & adjustment

Measure pH and titratable acidity if you have equipment. For minor acidity boosts, dissolve 0.25 tsp tartaric acid in a tablespoon of wine and add gradually, re-tasting after each addition. For microbiological stability, add about 5 ml sulfur dioxide solution (or about 0.2 tsp potassium metabisulfite) to the combined liter; dissolve in a small amount of wine before adding and mix thoroughly. Note: Dosages vary by product and legal guidelines — consult product instructions.

Acid and sulfite corrections (optional)

Once blended and adjusted, transfer the wine to a 1.5 L carafe or demijohn via sanitized funnel. Let the blend rest horizontally or upright in a cool, dark place for 24–72 hours to allow minor particulates to settle. Racking to a clean vessel after 48–72 hours will improve clarity.

Clarification and rest

After racking, taste again. If all adjustments are complete, top the carafe to minimize headspace and seal. Optionally let the blend age for 2–12 months in a cool, dark environment to allow integration. Short-term aging (2–3 months) will smooth edges; longer aging will develop Nebbiolo complexity.

Final conditioning

Sanitize bottles and closures. If using sulfite additions, ensure appropriate final free SO2 levels before bottling. Use a funnel or bottling wand to fill bottles, leaving about 1–2 cm headspace. Cork or cap as appropriate. Label with vintage and blend information.

Bottling

Decant the bottle briefly (15–45 minutes) before serving to open aromas, particularly for Nebbiolo-influenced wines. Serve at 16–18°C (60–65°F) in large red wine glasses. Pair with grilled meats, rich pasta, or mature cheeses.

Serving

Use the listed equipment for measurement, blending, sanitation, and bottling. Clean and sanitize everything that contacts the wine. Use a hydrometer or refractometer to measure sugar if doing larger production; pH and SO2 tests ensure stability.

VISO 2023

Descriptors

Tasting Notes

Food Pairings

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