Among the most interesting wines are the Rhone style blends and also the blend of the Italian varietals Sangiovese, Barbera and Nebbiolo (Nederburg was the first winery in South Africa to bring them together). The 49 hectare winery dates back to 1791 by Phillipus Wolvaart. Perhaps a nice place for a MW student to do a stage, yes?). News S.

Cascina Val del Prete "Serra de'Gatti" Barbera d'Alba 2009 ** Deep red licorice color. Hard to place, blind, as a Barbera d'Alba. stars Italy 2009 Barbera d'AlbaWelcome, Anno Italiano. It's a returning to my roots. This only drinking Italian wines. One year. One theme. One nation. Italy, and all its many, glorious, varied wines.

This red wine from Oltrepo Pavese is aged in French barriques, shows deep ruby red hues, aromas of black cherry, toffee, and chocolate, and a bit of dried plump figs, on a lusty base of damp forest floor.

Oderro, a big producer of Barolos in La Morra, Piemonte, Italy, shows floral aromas contrasting savory smoked bacon and delicious violet accents on the palate, blue fruits, cherry vanilla and a long finish. Paired well with appetizer of fresh tomatoes with basilico and Burrata at Zampa Winebar & Kitchen at 306 West 13th street in West Village.

Deep black cherry colors in the glass, darker around the rim, and a very attractive but subtle freshness. floral aromas waft from the glass ranging from violets to lavender on one end of the spectrum, and on the other a contrasting earthy, barnyard. 15/bottle, 13% alcohol.

Vietti Barbera d'Alba Scarrone 2005 DOC 100% Barbera, from small single vineyard and 60 year old vines, here is a delicious nose of violets, chocolate with cherry pie, vanilla and cinnamon, carrying a nice acidity, and a long smooth finish. My friend Eric Guido has done it again. He's obsessed with Risotto, and I'm so glad. But first.

Here is a wonderful Barbera I had at Il Poeta paired with an appetizer of porcini mushroom risotto with truffle oil and a main course of short ribs. The woody character of the truffles compliments Barbera's smoky nuances very well.

Barbera, and aged 22 months in oak. When Steve Bate drove to the North Fork of Long Island for the first time, he was surprised at the working farms and vineyards in operation there. Since then its rise in popularity is obvious as visitors now call before-hand to ask what other events are happening. million per year. Cabernet Sauvignon, 1.5%

Seven bloggers went on a sponsored trip to Piedmont to taste some wines made from the barbera grape. Tom Maresca, also at the Barbera meeting, has the tale. SIPPED: headline writing. “Baboons give Chardonnay a thumbs up,&# was a recent headline on timeslive.co.za. See our previous baboon coverage.). SIPPED: market disarray.

Barbera d’Asti 2008. Chiara Ferraris. Did you know that wines from Italy are the most imported wines to the USA? In Manhattan, Italian wines are very hot, and they are most diverse and exciting at the restaurant I Trulli, which has hundreds of Italian wines on its list. Now certain Manhattanites (you now who you are!) mushrooms, pasta).

From Bricco di Neive in Piemonte, this Barbera is sourced from a single vineyard. Many of the best regional producers like Gaja and Bruno Giacosa often source from this very same hillside. It's medium-body belies it's fleshy and sexy textures. Aromas of red cherries and plums paired with multi-layered flavors of dried herbs, chocolate.

Andrea Oberto Barbera d'Alba 2008 DOC Cherry pie, red berries, blackberries, tobacco, polished. Tags: Gewürztraminer Montepulciano Feudo San Nicola Trentino Cataldi Andrea Oberto Negroamaro Pride Barbera d'Alba Puglia Well, here they are. This wine is an excellent fruit forward California Cabernet.

Bartolo Mascarello Barbera d'Alba 2007 DOC Varietal: Barbera d'Alba Region: Piemonte Deep ruby colors with complex aromas and palate of ripe cherries, chocolate, violet candies, herbs, coffee, smoked meats. Loaded with ripe fruits, showing a dry minerality, citrus notes, a hint of fresh bread and heady floral aromas. Stay tuned.

So, thanks to my friend Raelinn who turned me on to Beatrice et Pascal Lambert Chinon Tradition Graves 2006 $16 Clos du Tue-Boeuf Cheverny Rouge 2008 $18 Domaine De La Bergerie Anjou "Sous La Tonnelle" 2008 $13 (chenin) Govone Barbera D'Alba Superiore 2005: $ 13.99 # 4- Affordable wine in N. Virginia! Leitz Dragonstone Riesling $22

It has a barbera like acidity, pinot noir like perfume. Here's an assortment of wines (first three from Savio Soares, importer) that have me hanging on to the bottles. All are organic in reality, if not in certification (chianti does have cert). certainly fooled me in a blind tasting. Somewhere around $30? almost have an obsession with N.

From the Canale area of Piedmont and made from 100% Barbera, this delicious red wine with deep ruby colors and juicy fragrances is aptly described below in the vintner notes, ". APPELLATION: Barbera d’Alba D.O.C. VARIETALS: 100 % Barbera VINEYARD: Estate covers 20 hectares. It is very fragrant and full-bodied on the palate.

Medium body opens to a supple and expessively bright Barbera that balances with layers of cherries and dark summer fruits, evolving into an elegant long finish. Noticed at first is a slight fizziness (“fizzante”), with ruby red coloring and aromatics of raspberry, followed by enticing spices and a small pinch of oak.

Bruno Giacosa, Barbera, Falletto 2005 Dark fruit aromas, with a slightly chalky edge, this one is a more modern version of a Barbera. Domenico Clerico, Barbera, Trevigne 2005 Another modern Barbera with a floral background, a fair amount of toasted wood on the nose along with hints of vanilla. and the finale.

Licensed by Fiat for the name an logo, and produced by Scrimaglio Vineyards in Nizza Monferrato in the Piedmont region of Italy, this Barbera D'Asti shows aromas of red berries and vanilla with intense flavors of ripened cherries exhibiting a freshness tinged with herbs and oak that stretches into a long finish

Likewise, the Barbera d'Alba 2007 * from Cantina Terre del Barolo Soc. Germany. Pinot Noir. Let's just say that pinot noir isn't the first thing that comes to mind when I think of Germany. Not even if I think of German wine. But mostly I think of all the stuff I don't know and don't understand about Germany and its vinuous environs.

And I don't mean only in the Nebbiolo land of Barbaresco and Barolo - I'm talking about humble Barberas too. 2005 Giacomo Conterno Barbera d'Alba , about $30. An excellent wine, the best example of Barbera that I've ever had. 2006 Paitin di Pasquero-Elia Barbera d'Alba Serra Boella , about $17. Fantastic. wonder.is

Are you in the light red (Barbera, Chianti) camp or the full-bodied (Nero d’Avola, Shiraz, Zinfandel) camp? Unlike our impossible food-wine pairings , pizza is one of those very possible wine pairings. But not in one country: Italy. suppose if we really wanted an impossible food-wine pairing, there’s always deep dish pizza.

First was a Barbera D’Asti “Le Orme” 2005 Michele Chiarlo , Piedmont Italy. Tags: Cotes Du Rhone Piedmont Barbera Danny Brown Wine Bar Zinfandel Tonight at Danny Brown’s Wine Bar I had a wonderful Red Wine Glazed Scottish Salmon with French Lentils, Chorizo & Watercress paired with 3 red wines from the “Red Flight International”.

Barbera is one of the most food friendly red grapes since it can have wonderful red and black fruit aromas, invigorating acidity and lightness in tannin. Sandwiched between the “lesser&# Dolcetto and the late-ripening Nebbiolo in the hierarchy of Piedmont red grapes, Barbera sometimes gets overlooked. Old school choice.

Barbera is one of the most food friendly red grapes since it can have wonderful red and black fruit aromas, invigorating acidity and lightness in tannin. Sandwiched between the “lesser&# Dolcetto and the late-ripening Nebbiolo in the hierarchy of Piedmont red grapes, Barbera sometimes gets overlooked. Old school choice.

Galarej Barbera D'Alba Made from 100% Barbera grapes, this red wine is deep ruby-red with aromas of raspberry, flowers and vanilla, and flavors of violets, cedar and pepper spices and a medium-body. Not long ago Gary Grunner--a wine aficionado with a special interest in Italian wines-invited me over to his house for a tasting.

Pinot noir, gamay, barbera all make food-friendly wines that can be light in style as compared to, say, cabernet sauvingnon or zinfandel, which are fuller bodied (and often higher in alcohol). I like light reds. Talking about the flavor profile of wines, from light to full bodied is, in my view, a really constructive way to talk about wine.

A wine I had been looking forward to trying and was rewarded with was the 2006 Galil Mountain Barbera.  Aged for 9 months in French Oak this dark purple wine (surprisingly dark I thought for a Barbera) had enticing aromas of red fruit, and everything forest from pine and bark to bushes and earth.  looks a little freaky huh.

This is such a great bottle of wine from the Piemonte region of Italy. It comes on strong with a nose of violets, mushrooms, barnyard and musk and quickly ratchets up on the palate with concentrated black cherries. Displays an intense silky finish and simply the best wine I've had in a while. discovered this wine at InVino

2006 La Sera Barbera "Il Falo," Piedmonte, $11, Matt Brothers Imports. For several months now the Euro is comfortably in the 1.5 range. Yup, it costs over $1.50 to buy one Euro. If you're in France, for example, and you exchange $100, you walk away with only 65 Euro, and that's before commissions and fees. We are in a recession. So there.

Moving onto the reds, I tried a 2005 "J & S Reserve" Barbera by Scott Harvey Wines that had an almost cab like nose with ripe fruit a nice mouthfeel and a nice finish. My day began in LA with an early flight from LAX to SFO. rented a car at SFO and made my way to wine country. Havens had some really nice wine. Nice wines. Ahhhhh.bread.

Cantina Di Casteggio Oltrepo Pavese Barbera 2005 DOC This medium weight ruby colored 100% Barbera is unoaked, so there's no wood influence, allowing a nose of pure mild red fruits, a palate of sour cherries, spice, white pepper, and a mix of fragrant herbs. Here are 7 of my most recent favorite inexpensive but good wines. alcohol.

Italy This medium weight ruby colored 100% Barbera is unoaked, so there's no wood influence, allowing a nose of pure mild red fruits, a palate of sour cherries, spice, white pepper, and a mix of fragrant herbs. After an hour of decanting the finish was smooth and fleeting, but after 4 hours the finish stretched out nicely.

It was the 2006 Dalton Estate Barbera. lighter wine than a Cab, merlot or Syrah, Barbera is said to be the most (or second most) planter varietal in Italy. This was the 5th year that this event was held and there seem to be more wines each year.  Merlot, Cab, Syrah - been there done that. Well you want unusual, you got it!

Whether it is a red wine such as beaujolais or a lite stainless steel aged barbera or even many whites which never saw oak, these wines were PROBABLY made to be drunk young - generally within a year or so of release. I received a very good question from a reader yesterday. The question by Wayne W. What is your opinion? BAD RULE.

In addition to the Nero D'Avola and the Corvina we also have an Aglianico from Campania and a Barbera D'Asti from Piedmont. Some people know Barbera and some people don't. Barbera is the perfect food wine. In piedmont (where the grape was born) Barbera was immediately placed on the table in trattorias. It was honey.

From Tuscany we have a Vino Nobile Di Montepulciano 2004 that screams Tuscan elegance and from Piedmont we have an organic Barbera D'Asti 2005 that defines the tradition of why this grape is best with food in Piedmont. Well the Wine Starter kit for January went very well. We are pretty stoked by the reception. Cheers

What is definite though is that in the late 1800's and early 1900's Argentina saw a huge influx of European immigrants settle on their land bringing with them all kinds of vitis vinifera rootstocks, from Barbera to Chardonnay and from Syrah to Cot or Malbec. The word Malbec is being heard more and more these days. The answer is yes we do.

JS , Score: 90, Oct 2004, Release Price: $85 Cascina Ebreo Segreto 1999 x WS: A traditionally-made (no filtration, wines aged at least two years in oak and another in bottle before release) blend of Barbera (85-90%) and Nebbiolo, made by two Swiss winemakers who bought the derelict estate in 1991. Will Deetrane get to keep the wine? Big wine.

inquired, and a guy named Konstantin sent back a laundry list of ultra exclusive top Italian bottlings, such as 2001 Argiolas Turriga Isola Dei Nuraghi , 2001 Braida Barbera D' asti 2001 Ai Suma , 2001 Colpetrone Montefalco Sagrantino , and countless Barolo's, Barbaresco's and Brunellos. Today I'm going to talk about how I buy wine. So what?"

The profile of Bruno Verdi on Vino.com says that it's made from 65% Croatina, 15% Barbera, and 20% Uva Rara. I hereby interrupt this string of Burgundy Trip 2006 posts to bring you.Wine Blogging Wednesday!! But when I got to the store I was in a strange mood and I wanted to try something completely different. Why Judah, the traitor?