Full Review

Zeroincondotta

Zeroincondotta
2016 Barbera, Piemonte DOC

Pair this wine with:
Beef Cheese Pasta

Category: Barbera

Date Tasted:
Country: Italy
Alcohol: 14%
No Sulfites & USDA Organic
86 Points
Silver Medal
Highly Recommended
$12.99
Best Buy

Zeroincondotta
2016 Barbera, Piemonte DOC

Pair this wine with:
Beef Cheese Pasta

Category: Barbera

Date Tasted:
Country: Italy
Alcohol: 14%
Black violet color. Aromas of caramel corn, butter poached apple, and butterscotch sauce with a silky, lively, dry-yet-fruity medium-full body and a tingling, brisk cassis concentrate and raspberry sauce finish with medium tannins and a suggestion of oak flavor. A rustic, full-bodied barbera that will mingle nicely with rich foods.

Tasting Info

Wine Glass Style: Juicy & Smooth, Fruity & Rich & Full
Aroma Aroma: caramel corn, butter poached apple, and butterscotch sauce
Taste Flavor: cassis concentrate and raspberry sauce
Sweetness Sweetness: Dry-yet-Fruity
Enjoy Enjoy: Now with food
Recipes Pairing: Swedish Meatballs, Meat Loaf, Lasagna
Bottom Line Bottom Line: A rustic, full-bodied barbera that will mingle nicely with rich foods.

The Importer

The Triton Collection

The Importer
1 Innwood Circle, Suite 217
Little Rock, AR 72211
USA
1 501-747-2303

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.