Vietti Tre Vigne Barbera d'Alba 2011

Is Barbera the perfect grape? Or, more precisely, does Barbera make the perfect wine? If you're a food and wine lover (as in pairing them) then quite possibly yes. Barbera has an interesting quality in that it has little to no tannin, but very high acidity. The acidity of Barbera does that same thing that Sauvignon Blanc (or for that matter, a lager beer) does: causes your mouth to re-salivate and clean off the palate. Combine the power of Barbera with the winemaking finesse and ability of Luca Corrado of Vietti, and you end up with one of the best examples of this variety around. Black-purple in color (youthful!) with aromas of lingonberry jam and chocolate dust. The mouthfeel is warm and rich, with the acidity coming super late in the finish. Wait another 20 seconds and your palate is totally refreshed (and your brain is craving for more!). Great stuff to enjoy with a huge variety of foods, especially leaner red meat and tomato dishes. - Tasting note by Jason Kallsen, November 2013

Food Pairings

Antipasti, rich salads, grilled seasoned vegetables, hearty soups/stews, pastas or with breaded veal, pork, chicken with light sauces.