Paolina Barbera d'Alba

Blackcherry , red cherry, great acid, slight hint of oak to add body. Just a pleasure to drink. Tried at Ca del Baio vineyard!

Garnet. Cloves. Astringent. Fennel?

This was kinda plain and too ferrous on the initial opening. After an hour or so that went away and it became more organic earth driven and fruity, good acidity balanced well with my homemade chicken parm. Once it had time to breathe and the food hit the table it was worth its 18.00 retail price

Decent for the price.

This was cherries in a bottle. Tart, bright red and black cherries. Slight earthy component. Was slightly overpowered by some of the cheeses on the board but was a good pairing. Put a slight chill on it to 65 degrees.

Syrlig. Den blei bedre etter litt lufting. Men krever absolutt mat eller noe som passer til syrlig vin

Ripe dark berries with some oakiness, great with spaghetti and meatballs.

Pop and pour. Lovely barbera. Nose shows mulberry leaf, plum, black raspberry. On the palate: excellent acidity, pomegranate, black raspberry, dried leaves, and just so juicy. No real tannin visible on the juicy finish. Yum.

Mellowed nicely. Stays in mouth long enough, though sugars don’t hold so well, so a bit sharp at edges still. Garnet tending to port. Low frequency fruit. Berry jam and ripe plum

good for $18