Full Review

Bargetto

Bargetto
NV Chaucer’s Plum Wine, Santa Clara Valley

Pair this wine with:
Cheese Dessert

Category: Sweet Fruit Wine

Date Tasted:
Country: USA
Alcohol: 10.5% RS: 10%
Sustainable Agriculture
88 Points
Silver Medal
Highly Recommended
$17

Bargetto
NV Chaucer’s Plum Wine, Santa Clara Valley

Pair this wine with:
Cheese Dessert

Category: Sweet Fruit Wine

Date Tasted:
Country: USA
Alcohol: 10.5% RS: 10%
Brilliant light reddish orange color. Fruity aromas and flavors of strawberry preserves and spiced melon and apple with a satiny, tangy, off-dry medium body and a smooth, compelling, medium-length finish revealing nuances of honeyed plums and pears with crunchy, fine, fruit tannins and no oak flavor. A pleasant, nicely balanced fruit wine for cheeses and light desserts.

Tasting Info

Wine Glass Style: Crisp & Lively, Fruity & Juicy & Smooth
Aroma Aroma: strawberry preserves and spiced melon and apple
Taste Flavor: Same as aromas with nuances of honeyed plums and pears
Sweetness Sweetness: Fruity
Enjoy Enjoy: Now on its own and with food
Recipes Pairing: Aged Goat Cheese with Dried Fruit and Nuts, Plum Tartlet, Mixed Berries
Bottom Line Bottom Line: A pleasant, nicely balanced fruit wine for cheeses and light desserts.

The Producer

Bargetto Winery

The Producer
3535 N Main St
Soquel, CA 95073
USA
1 831-475-2258

Sweet Fruit Wine

Wine Glass Dessert.jpg
Serve in a Copita
Fruit wines have been produced in America for hundreds of years. While these are not products that receive much in the way of critical acclaim, they do represent a sense of pride from dozens, perhaps hundreds of vintners in the country.

Name a fruit and chances are it is made into a wine, be it apple, peach, blueberry or even pomegranate. Most of these are medium-sweet or even sweeter; generally these are not products that have acidity levels similar to most table wines.

These sweet fruit wines offer flavors that are derived from the fruit they are made from; pair these with mild cheeses, fresh fruit or sweet desserts.

We have extolled the virtues of traditionally made American fruit wines for some years now; the category is full of well made and downright excellent wines. Perhaps most surprising is the fact that some of the best wines are actually made in dry table styles. These are often at their best with food. 'It's really exciting to match these wines with food,' said Maine blueberry winemaker Bob Bartlett, 'because there's no history, no precedent.' He suggests serving blueberry wine with Italian dishes or grilled lamb, and pear wine with smoked fish. A tasty thought indeed.