A very nice pairing here for our roast pork dinner. The acidity paired very nicely with the crisp fattiness of the pork dish. Careful adding too many spices when pairing here as this is not a big wine. Red plums, prunes, and bright cherry are what I taste here. That and the lip smacking tannin from the oak make this one a nice Barbera indeed. I usually serve Barberas a bit chilled, but here as the glass warmed up, I think I appreciated it even more. Here's a wine that gets me through the main course, but also may pair with some desserts.
A very nice pairing here for our roast pork dinner. The acidity paired very nicely with the crisp fattiness of the pork dish. Careful adding too many spices when pairing here as this is not a big wine. Red plums, prunes, and bright cherry are what I taste here. That and the lip smacking tannin from the oak make this one a nice Barbera indeed. I usually serve Barberas a bit chilled, but here as the glass warmed up, I think I appreciated it even more. Here's a wine that gets me through the main course, but also may pair with some desserts.
Nov 16th, 2020
Asti, Piedmont, Italy
