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Acid |
Medium + to High |
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Body |
Light+ to Medium + |
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Tannin |
Low to Medium |
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Sweetness |
Generally Dry |
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Alcohol |
Medium to Medium + |
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| Food |
Style |
Pairing Characteristics |
| Pasta |
In Cream Sauce |
The acidity of the wine helps cleanse the palate of the fat in the sauce. |
White Fish |
Blackened, grilled, barbequed |
The lightness of the fish does not over power the wine and the cooking styles work well with the oak aged wine styles. Use a lighter Barbera. |
| Risotto |
Creamy |
The acidity of the wine helps cleanse the palate of the fat in the sauce. |
Tomato |
Based food and sauces |
The acidity in the tomatoes with the acidity in the wine temper one another to allow the more delicate flavors to come through. |
| Pizza |
With a tomato or pesto sauce |
This works on all levels, the acidity levels are similar - tempering both. The acidity in the wine tempers the fat in the meats and cheeses. |
| Chicken |
Most cooking styles, except spicy version |
The lightness of chicken flavors with its medium plus body weight work well with the body and flavors of the wine. |
| Pork |
Roasted or Grilled |
Pork works particularly well with Barbera in body and flavor. |
| Proscuitto/Bacon |
In pastas, sandwiches and salads |
The saltiness in these meats work very well with the fruitiness in the wine. |
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Fruit: Red Cherry, Strawberry, Black currant, Plums, figs
Non-Fruit: Licorice, Chocolate, Vanilla, Toast, Cooking Spice and Great Smokiness.
Region(s)Although thought to be a Foothill Wine by many, award winning versions are being made in a number of different California regions including:
Contra Costa County, Lake County, Livermore, Lodi, Mendocino County, Paso Robles, Sierra Foothills, Sonoma County.
Other Notes: Barberas in California are often made from riper fruit than is found in its home region of Piedmont, Spain. This can create a much more fruit forward wine than found in cooler regions. This, however, is a large over simplification of the variety available in California Wine Country. To read more see our feature article: Barbera. |
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