This smooth Barbera will be a great companion for good food and easy conversation. It has aromas of violets, red raspberry and hibiscus with notions of musk and spice. Well balanced with good tannins, it delivers flavors of raspberry and herbs and finishes with vibrant acidity and a dark chocolate note.
Raspberry, violets, plum, dark chocolate and leather.
Northern Italy’s Piedmont region is surely one of the most unique winegrowing areas in the world. Its wind-sheltered, mound-like hills with varied sun exposures produce inimitable Barolo and Barbaresco wines made from Nebbiolo grapes, as well as the world’s greatest Barbera and Dolcetto wines. Cascina del Cavagnè has been a family-owned vineyard for three generations. These days, Piero Sobrino is at the helm and son Luca helps to introduce the family’s stellar trove to the world. The winery is located in the Costigliole d’Asti hills, about 8 miles south of the city of Asti. This delectable wedge of land is known for its south-facing, elevated (900 feet and up) vineyards and the savory wines they produce.
Barbera is an especially food-friendly wine thanks to its bright acidity, which helps it cut through oily foods. Its acidity also allows it to keep pace with acidic tomato sauces. Try it with pizza, charcuterie, strong-flavored fish like halibut or dishes with a mustard component. I was torn between my Andouille Sausage Pizza with Onion Confit and Fontina and my Pizzettas with Olive Tapenade and Pecorino. I went with the Andouille sausage pie, but why not gather a crowd and make both!
Quickly, bring me a beaker of wine, that I may wet my mind and say something clever. – Aristophanes
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