Full Review

Pianetta

Pianetta
2013 Barbera, Central Coast

Pair this wine with:
Beef Cheese Pasta Pork

Category: Barbera

Date Tasted:
Country: USA
Alcohol: 14.7% RS: .3%
90 Points
Gold Medal
Exceptional
$54

Pianetta
2013 Barbera, Central Coast

Pair this wine with:
Beef Cheese Pasta Pork

Category: Barbera

Date Tasted:
Country: USA
Alcohol: 14.7% RS: .3%
Bright dark nearly opaque color. Bright, fruity, toasty aromas of ripe black currants, carbon filter, black raspberries, and mocha - black pepper with an tangy, dry full body and a peppery, complex, cheery finish with earthy, firm, chewy tannins and moderate oak. Rustic spicy fruit flavors are alluring and the vibrant acidity lifts the flavors.

Tasting Info

Wine Glass Style: Rich & full
Aroma Aroma: ripe black currants, carbon filter, black raspberries, and mocha - black pepper
Taste Flavor: peppery, complex, cheery
Sweetness Sweetness: Fruity
Enjoy Enjoy: Now-3 years Enjoy on its own
Recipes Pairing: Baked Ham, Meat Loaf, Lasagna
Bottom Line Bottom Line: Rustic spicy fruit flavors are alluring and the vibrant acidity lifts the flavors.

The Producer

Pianetta Winery

The Producer
829 13th Street
Paso Robles, CA 93446
USA
1 805-226-4005

Their Portfolio

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.