Full Review

Oak Farm Vineyards

Oak Farm Vineyards
2016 Barbera, Lodi

Pair this wine with:
Beef Cheese Pasta

Category: Barbera

Date Tasted:
Country: USA
Alcohol: 15% RS: <1%
88 Points
Silver Medal
Highly Recommended
$25

Oak Farm Vineyards
2016 Barbera, Lodi

Pair this wine with:
Beef Cheese Pasta

Category: Barbera

Date Tasted:
Country: USA
Alcohol: 15% RS: <1%
Violet color. Aromas and flavors of blackberry preserves, charred candied yams, almond croissant, candied orange peel, ripe papaya, and saffron with a velvety, bright, fruity light-to-medium body and a smooth, stimulating, medium-length finish with a suggestion of oak flavor. A rich, plush, slightly earthy Barbera packed with autumnal flavors.

Tasting Info

Wine Glass Style: Fruity & Juicy & Smooth
Aroma Aroma: blackberry preserves, charred candied yams, almond croissant, candied orange peel, ripe papaya, and saffron
Taste Flavor: blackberry preserves, charred candied yams, almond croissant, candied orange peel, ripe papaya, and saffron
Sweetness Sweetness: Fruity
Enjoy Enjoy: Now on its own and with food
Recipes Pairing: Taleggio, Meat Loaf, Lasagna
Bottom Line Bottom Line: A rich, plush, slightly earthy Barbera packed with autumnal flavors.

The Producer

Oak Farm Vineyards

The Producer
23627 N. DeVries Rd.
Lodi, CA 95242
USA
1 209-365-6565

Barbera

Wine Glass Zinfandel.jpg
Serve in a Zinfandel Wine Glass
Barbera is a hearty, spicy red, produced most notably in Italy's Piedmont region as well as in California, especially in Sonoma, where it was brought there by Italian immigrants in the 19th century.

Barbera is a distinctive red wine as it has very high acidity as well as very light tannins. Given the acidity, it is an ideal choice at lunch with salumi, as the acidity cuts through the fat of the meat.

It is the most widely planted red variety of Piedmont and most versions are straightforward, slightly rustic wines that are meant for simple foods such as pizza and lighter pastas. However over the past twenty years, producers- especially in the Asti province - have made more "serious" versions of Barbera d'Asti, aged in small oak barrels. These are riper and more weighty versions, light years away from the traditional style.

California has some representative examples, with ripe blackberry fruit and light spice, yet Barbera has yet to receive the same attention as many other red varieties in the state. Most are best consumed young with grilled meats.