Red Wine by Prunotto from Piedmont, Italy. Vivid ruby red in color with intense fruity aromas of cherry and plums. The wine is well-balanced and fresh on the palate. It is complete, harmonious and easy to appreciate, even in its youth. This wine pairs well with simple dishes such as hors d'oeuvres, soups, risotto, and pasta.
Red Wine by Vino Noceto from California. The 2012 Linsteadt Barbera displays bright aromas of blueberry and raspberry, with a touch of earth, spice and vanilla. Good acid and structure carry these characteristics through a long finish, exemplified by deep rich fruit and soft, silky tannins. The wine pairs well with Osso Bucco, chicken cacciatore, flank steak or French onion soup.
Red Wine by Gagliasso from Piedmont, Italy. This Barbera offers ripe dark fruit, spice and earthy sensations, as well as hints of black pepper and anisette.
Red Wine by Jeff Runquist from Sierra Foothills, California. The 2014 Amador Barbera has a ruby purple color of a moderate depth. The aroma centers on raspberry, cherry and currant, along with a perfumed note of violets and lavender. The aromas are framed with notes of vanilla, nutmeg, and hazelnut. This combination generates a gravitational pull that is hard to resist. Barbera is known for its brightness due to a little extra acid in the grapes similar to a Pippin or Granny Smith apple. This often makes for a zesty, tangy, sometimes zippy flavor. However, the 2104 Barbera has a savory succulence and a rich viscosity not normally associated with Barbera. The red fruit flavors are delivered by a wine with a creamy, smooth, and round texture that transitions seamlessly to an elegant finish with notes of mocha, caramel, and gently toasted oak. This is an easy drinking red wine that pairs well with Mediterranean cuisine.
Red Wine by Matteo Correggia from Piedmont, Italy. Correggia's Solo is fresh and youthful, a quality enhanced by vinification and aging all in stainless steel. It's the perfect crossover wine for Pinot Noir lovers looking for something with a little more under the hood. Aromas of dark cherry and raspberry fill the nose; on the pallet it is juicy and vibrant with a persistent finish. Blend: 45% Nebbiolo, 45% Barbera, 10% Brachetto
Red Wine by Antica Casa Scarpa from Piedmont, Italy. A nice ruby red color. The bouquet is long lasting, with cherry notes On the palate the wine is dry, has a harmonious body, and is velvety.
Red Wine by Monchiero Carbone from Piedmont, Italy. A combination of stainless steel and oak aging are used with the vinification of this wine: the stainless steel (70%) preserves Barbera's youthful fruit and acidity while the oak (30%) adds a bitof depth and concentration. The result is a ruby-red wine with a fragrant nose of black cherry underscored by earthy notes of damp soil. Smooth and full-bodied on the palate, it offers a magnificent sensation of freshness.
Red Wine by Seam from Sierra Foothills, California. In 2013 we did 4 picks based on flavors and perceived ripeness not based on brix or any other lab results. Barbera as a grape has incredibly high natural acidity. It is my belief that it can be picked at a precise moment when the flavors are yummy and the acid is high and there is no need for new wood to round it out.
Red Wine by Shannon Ridge from North Coast, California. The Shannon Ridge 2012 Betsy Vineyard Barbera is a well balanced wine with deep garnet and ruby tones. It has aromas of raspberry, Bing cherry, vanilla, and spice. The flavors include ripe cherry pie, cracked black pepper, and sweet red fruit. It is full bodied, rich and lush, with a silky finish. Blend: 85% Barbera 15% Petite Sirah
Red Wine by Vino Noceto from California. The Linsteadt Barbera is known as a food-friendly and approachable wine. The wine is full-bodied with good acid and structure, soft, silky tannins, and a long finish. It displays bright, lingering aromas of blueberry and raspberry, with a touch of earth, spice and vanilla. The wine pairs well with Osso Bucco, chicken cacciatore, flank steak, or French onion soup. Blend: 100% Barbera
Red Wine by Coppo from Piedmont, Italy. Ruby red in color, L'Avvocata offers Barbera's typical intense aromas of ripened cherry and strawberry. Round, full-bodied and balanced with a spicy finish of cola and ripe berries. L'Avvocata is a great choice for rich pasta with meat sauces, roast beef, and aged cheeses.
Red Wine by Michele Chiarlo from Piedmont, Italy. Garnet in color, the wine is medium bodied and robust with rich, ripe cherries and earth on the nose and an elegant palate. Pairs well with a wide range of dishes: chicken scallopini with sage and wild mushrooms, farfalle pasta with pork sausage and broccoli rabe and grilled or roasted red meats.
Red Wine by Francesco Rinaldi from Piedmont, Italy. La Bricca is a deep, ruby-red colored wine with violet hues. The bouquet is vinous and intense with ethereal aromas (typical of the Barbera grape) and scents of ripe fruit and spices. The wine is full-bodied with very pleasant silky tannins. Long and harmonious with a good aging potential.
Red Wine by Mauro Veglio from Piedmont, Italy. Intense ruby red color with violet reflections. On the nose, the win is fruity and fresh, with young, captivating notes of red fruits, particularly amarena cherry and plum. The palate has balanced flavor with slightly acidic notes that are typical of Barbera, and a well-expressed minerality with a final, delicate savoriness.
Red Wine by Terra d'Oro from Sierra Foothills, California. Terra d'Oro Barbera showcases the refreshing acidity of the grape with inviting aromas of sweet red fruit and fresh toasted bread. Enticing flavors of cherry cola and blueberries coat the palate, and polished tannins boast an elegant, round finish. A perfect complement to savory dishes, Terra d'Oro Barbera pairs particularly well with pork roast or orecchiette bolognese.
Red Wine by Tendu from California. The third year of Tendu red wine is a mix of Aglianico, Montepulciano and Barbera from the weathered, pink gravelly alluvium, very low fertility soils (Corning Series) called the WindmillVineyard. The vineyard is located outside of Woodland (Yolo County; Dunnigan Hills AVA). It is of moderate elevation and it gets quite warm during the day. The warm season led to evenfaster ripening than normal in the hot Dunnigan Hills. The early harvest date (first part of August) kept the flavors very fresh. The added Barbera in 2015 contributed vibrant natural acidity despite the warm growing season. The dry weather kept the fruit very healthy, allowing for minimal sulfites use. Blend: 30% Montepulciano, 30% Barbera, 25% Aglianico, and 15% mixed blacks
Red Wine by Montevina from Sierra Foothills, California. The 2013 Barbera displays a sultry, rich, dark red hue and bright aromas of cherry and Amador spice. Flavors of dark cherry with toasty oak characteristics lead to sweet, soft tannins that melt away in juicy joy. The Montevina Barbera pairs beautifully with a multitude of cuisines. Try matching it with a Manchego and fig cheese plate, or an artisan pizza with prosciutto and vodka sauce, topped with fresh basil.