Tuesday, November 1, 2016


Barbera - The poor cousin of Nebbiolo. Only ever gets second choice on the rolling hills of Piedmont. Yet some producers have started to focus on this grape, which is popular in Italy, but not grown much outside of it. Its main characteristic is its strong acidity. It is therefore a good match with tomato based dishes, such as pizza and some pasta.

Unfortunately, the two examples I tasted recently did not live up to the grape's potential. The 2011 Matteo Correggia Barbera d'Alba shows a typical purple colour. Strong 'legs' emerge in the glass quickly. This wine has a strong alcohol content (14.5%).  This is a full-bodied wine with sour cherry flavours, true to the varietal character. The wine is a bit broad, and unfortunately, its high acidity is killing the fruit on the palate. This wine lacks balance.

Score: 86/--

The 2012 Mauro Veglio Barbera d'Alba is from a better known producer, but the wine has a similar profile. It is a bit softer and elegant, but the acidity is too strong and the finish quite harsh.

Score: 87/--

I will try to hunt down something better. It does exist. 

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