Full Review

Page Cellars

Page Cellars
2017 James Henry, Barbera, Columbia Valley

Pair this wine with:
Beef Cheese Pasta Pork

Category: Barbera

Date Tasted:
Country: USA
Alcohol: 14.4%
88 Points
Silver Medal
Highly Recommended
$41

Page Cellars
2017 James Henry, Barbera, Columbia Valley

Pair this wine with:
Beef Cheese Pasta Pork

Category: Barbera

Date Tasted:
Country: USA
Alcohol: 14.4%
Medium ruby garnet color. Floral aromas and flavors of dried roses, fresh raspberries, stewed cherries, and asphalt with a satiny, lively, dry medium body and a tingling, interesting, breezy finish with notes of black peppercorn, buttered rum, chocolate nibs, vanilla, blueberries, and leather with fine, well-integrated, firm tannins and moderate oak flavor. A lipsmacking Barbera with vivacious red and black fruit.

Tasting Info

Wine Glass Style: New World & Fruity
Aroma Aroma: dried roses, fresh raspberries, stewed cherries, and asphalt
Taste Flavor: Same as aromas with notes of black peppercorn, buttered rum, chocolate nibs, vanilla, blueberries, and leather
Sweetness Sweetness: Dry
Enjoy Enjoy: Now Enjoy on its own
Recipes Pairing: Baked Ham, Meat Loaf, Lasagna
Bottom Line Bottom Line: A lipsmacking red with vivacious red and black fruit.

The Producer

Page Cellars

The Producer
19495 144th Ave NE, Ste B205
Woodinville, WA 98072
USA
1 253-232-9463

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.