Tag Archives: barbera

Wines for Thanksgiving

Posted on by
2

Even though Thanksgiving is mostly an American (and Canadian) holiday, turkey is enjoyed by many. Now, it’s not so easy to find a wine pairing for turkey because of all the different side dishes. But I will do my very best. Over the years we’ve tried a wide variety of wines with turkey, and almost always one wine gets out on top.

The different options

But before I reveal which wine that is, let’s go over the different options. If you google it, a lot of different suggestions pop up: Chardonnay, Riesling, Champagne, Pinot Noir, Barolo. Keep in mind, the recommendations will depend a little bit on who is doing the recommending. This is not surprising, as each country has different tastes, but I thought I should mention it anyways.

Before we get into the different wines, it’s important to know what we are looking for. The wine should have good acidity. Turkey and its accompanying side dishes can be quite fatty, and the acidity will help “combat” that. The wine should also be low in tannin. A wine with high tannin can take too much focus away from the food, and in a Thanksgiving meal there are not that many things to help soften the tannins. Lastly, it should be a wine you enjoy.

White wines for Thanksgiving

Now, let’s start with Chardonnay. There are so many different expressions of this grape, but in theory, any Chardonnay will do. Whether it’s the creamy, full bodied, toasty wines or the more mineral and crips wines. I tend to prefer the more mineral expressions, so I guess personal taste plays a huge part in selecting the perfect Chardonnay with your turkey! If you’re looking for a more mineral, fresh Chardonnay, try the one from Diego Morra. And if you’re leaning more toward a full bodied, creamy Chardonnay, try the Matrot Mersault. A bit pricier, but hey, it’s a holiday celebration after all!

Staying with the white wines, next up is Riesling. I have to be upfront and say that I generally don’t drink a lot of Riesling. My favorite is actually the Ettore Germano Herzu from Piemonte,so not your stereotypical Riesling at all. But Riseling definitely goes with turkey. The main reason for this is the high acidity. You should try and stay on the drier side, but again, personal taste will play a role in your selection. The Kruger-Rumpf Schiefer Riesling Trocken is an affordable, quite fresh option.

Before we move on to the reds, let’s dive into Champagne. Honestly, I think Champagne goes with everything. I mean, have you ever found a dish that absolutely does not go with Champagne? Unfortunately, it’s definitely one of the more pricier options, but not all of them will break the bank. Try the Pierre Brocard Tradition Brut or the Oudiette x Filles Uni Terre II. There are probably other white or sparkling wines that go with turkey, but it’s time to dive into the red wines. Here’s where it get’s tricky, because quite a few red wines have tannin. And as I mentioned above, we want to avoid a wine with too much tannin. What we want is to find red wines with good acidity. Pinot Noir is a suggestion, and this one from Joseph Voillot might be a good fit. Or this one from Domaine Joillot.

Red wines for Thanksgiving

Now, the moment you’ve all been waiting for: Piemontegirl’s go-to wine for Thanksgiving. And you might be thinking that it’s probably a Barolo. But it’s not. In my opinion, Barolo is generally too tannic, and so my suggestion would be a Barbera! I am honestly surprised that Barbera didn’t appear in a single one of my google search results. Maybe I’m just bad at googling. In any case, I always have Barbera for Thanksgiving! Either the very classic, fresh, steel tank Barbera, like the one from Francesco Borgogno. Or you could opt for the Barbera Superiore, which is aged in oak, like the one from Cavallotto. The options are endless here, and as I’ve mention a few times, personal taste plays a huge role in which wine to choose! But now you’ve got some of my suggestions.

Before I let you go, I have one more suggestions: order your wines NOW. And yes, I said order, especially if you live in Norway, because few to none of the wines for Thanksgiving that I’ve mentioned are on the shelves at Vinmonopolet.

PS: these wines pair just as well with the turkey you have for Christmas 😉

wines for thanksgiving

Wines for fall

Posted on by
Reply

Wines for Fall

Summer came and went, and I realized (a little begrudgingly) that it’s time to find wines for fall. Fall in Norway typically means lamb, or different types of “stew”. You have the very traditional “Fårikål”, which is lamb cooked in sourcrout. It’s not my favorite, but it has been named Norway’s National Dish, which means a fair amount of Norwegian genuinely enjoy it! Lamb is in general a favorite in the fall. There’s rack of lamb, shank of lamb, lamb filet; really lamb in any capacity. Just remember: at some point lamb become sheep…

wines for fall

Wine with lamb

Anyway, when it comes to pairing wine with lamb, I’d go for a Barbera or Nebbiolo. It all depends on how the lamb is prepared and what side dishes it’s served with. If you’re serving the Norwegian National Dish, Fårikål, Barbera is the way to go. Might I suggest the one from Francesco Borgogno or the one from Mauro Veglio. If you’re going rack of lamb or lamb shank, I’d try a Nebbiolo. Now, here you have quite a few options. A good Langhe Nebbiolo is always a winner. One of my recent favorites is the Emilio Vada Cua Rusa. You could also opt for a Nebbiolo d’Alba, for example the Valmaggiore from Marengo. For those who are not familiar with the differences between a Langhe Nebbiolo and a Nebbiolo d’Alba, here is a super quick explanation: a Nebbiolo d’Alba has to spend at least 12 months in oak barrels, whereas a Langhe Nebbiolo does not. Most Langhe Nebbiolo don’t see any oak at all. I say most, because there are always exceptions. Anyway, more on that another day.

Barolo  – where to start?

If you want something more complex with your rack of lamb, you could always go for a Barolo. Maybe it’s a special occasion? Maybe you just got promoted, or maybe you’re celebrating your 40th birthday? Or maybe it’s a Tuesday and you want a Barolo just because. There are tons of Barolo’s to choose from, but that’s a topic for another time. In the meantime, try the Cristian Boffa Barolo del Comune di La Morra or the Fratelli Revello Barolo. And watch out for the 2019’s being released in Norway this week! If the one’s I’ve tried are representative of the vintage, it’s looking very promising!

Mushroom season

It’s mushroom season. At least for some types of mushroom. My go to mushroom wine pairing is Pelaverga. And it’s usually the one from Burlotto or the one from Diego Morra, There is something about that white pepper nose and fresh acidity that makes it pair very well with mushrooms. If you’re making a very cheesy, buttery, rich risotto, perhaps a Barbera would be better. And if the mushrooms are simply a side to a steak, Nebbiolo might be the way to go.

Don’t want red wines for fall?

If you’ve made it all the way here, you’ve gotten quite a few red wine suggestions. But some dishes pair well with Champagne as well. So if you’re having Fårikål, you could opt for a Champagne instead of a Barbera. I mean, when is Champagne ever a bad idea? The J. Charpentier is still a favorite! Oudiette is another great Champagne. And although champagne with lamb stewed in sourcrout might sound like a very strange pairing, I swear it works.

And just like that, you’re prepared for fall!

Barbera 2020

Posted on by
Reply

Barbera 2020

I’ve tasted quite a few Barbera 2020 this past year, and since I drink a lot of Barbera during the holiday season, I thought it’d be the perfect time to highlight some of my favorite ones! Barbera pairs very well with a lot of Norwegian Christmas food like pinnekjøtt, ribbe and turkey. The acidity in the Barbera goes very well with fatty foods, which is the common denominator in a lot of Norwegian Christmas food. But keep in mind the wine pairing also depends on the side dishes.

Anyways, here are some of my Barbera 2020 highlights. The tasting notes are in alphabetical order.

Pinnekjøtt paried with Sandrone Barbera

Alberto Viberti Barbera

I tasted the Alberto Viberti Barbera 2020 2 weeks after it was bottled, so the wine was a bit stressed. But even then this wine showed very well. A very fruity Barbera that will only get better after a while in the bottle.

Burlotto Barbera

The grapes in the Burlotto Barbera come from vineyards in Verduno and Roddi, including a vineyard that borders Monvigliero. Therefore it’s not odd to find notes of pepper in this wine. A very balanced Barbera with good acidity and good body.

Burlotto Barbera Aves

The Aves has a tad more acidity than the classic Barbera, good structure and a long finish. Notes of spices and red fruit. The Aves is rich and fleshy, but not heavy.

Crissante Alessandria Barbera

The Crissante Alessandria Barbera has quite a brilliant color. Notes of red fruit with a good acidity. A balanced wine.

Diego Morra Barbera

Notes of cherry and spices. Round with a  good body. A very good wine, both on the nose and in the mouth.

Emilio Vada Barbera d’Asti

The Emilio Vada Barbera d’Asti 2020 has a very fresh nose with notes of raspberry. A very drinkable Barbera.

Ettore Germano Barbera d’Alba

Beautiful barbera with intense notes of Cherry. Quite concentrated in the mouth with good structure.

Fratelli Revello Barbera d’alba       

A bit concentrated on the nose, but not warm. Aromas of dark red fruit. This wine would go very well with food.

Ghiomo Lavai

I tasted the Lavai 20 days after bottling, so it was very young. A wine with good balance that developed in the mouth. A balanced wine with a long finish.

La Vedetta Barbera Sarasino

A fruity, full bodied wine. A bit concentrated on the nose with aromas of dark red fruit.

Malabaila di Canale Barbera

This Barbera was very drinkable. Aromas of dark red fruits. Could I sense some notes of blueberry?

Marengo Barbera

A floral and fruity wine with a long finish. Balanced with good acidity.

Mauro Veglio Barbera

A very drinkable Barbera. Light and fruity. Couldn’t feel the 15% alcohol at all!

Nadia Curto Barbera

A fresh and mineral Barbera with notes of cherry. Balanced with good acidity. Cherry, fresh, mineral. Good acidity, balanced.

Paolo Scavino Barbera

Dark dark purple with bright hue, a very intense color. Fruity in the mouth with a bit of structure. Aromas of plum and ripe cherry.

Barbera 2019

Posted on by
Reply

Barbera 2019

Climate – optimal for Barbera 2019?

2019 started with a drought from January to late March, followed by heavy rain in April and May. The weather was quite unstable which led to uneven development of the vines. In addition to this there were two critical events in 2019: a hailstorm and rain forecast during harvest. The hailstorm that occurred on September 5th was quite localized and only affected certain areas. The rain however, affected everyone. Rain during harvest is not good, and so when the forecast predicted rain on October 15th, many growers harvested earlier than they would have liked. Weather is a fickle thing…

Many describe Barbera 2019 as a “traditional and classic” vintage. I, along with other winemakers I’ve spoken to, would agree. Alberto Viberti thinks 2019 is an elegant vintage for Barbera.

Tasting Notes Barbera 2019

Tasting notes below are in alphabetical order.

Alberto Viberti Barbera

Elegant and balanced Barbera. Good acidity and long finish. The wine has spent 6 months in oak but the only trace of oak is in the structure. Aromas of red fruits and berries.

Burlotto Barbera d’Alba

A powerful wine with an explosive nose. I almost get a hint of mint, along with dark red berries and some spices. Good acidity and long finish.

Cascina Fontana Barbera 2019

Amazing, explosive nose with aromas of darker fruit. Not as concentrated as many other Barbera 2019. A very balanced wine.

Emilio Vada Barbera d’Asti 2019

A barbera with an explosive nose. Fruity and mineral. Good acidity.  

Fratelli Revello Barbera d’Alba

Dark red fruit and floral aromas. Explosive in the mouth. Fruity with good acidity.

Ghiomo Barbera Lavai

Giuseppino uses barrique for his Barbera because he thinks the two work well together. The only way you would know this wine had been in oak barrels is because of the excellent structure. No oak aromas. Only fresh fruits and berries.

La Vedetta Sarasino 2019

Beautiful nose! A fruity and fresh Barbera with good acidity.

Lalu Barbera d’Alba 2019

Balanced Barbera with a beautiful nose. Explosive nose, with aromas of red fruit. A very good wine.  

Marengo Barbera 2019

This Barbera is quite explosive. Aromas of red berries and red fruit. Maybe a hint of spices. Quite structured, but balanced with good acidity.

Mauro Veglio Barbera d’Alba

A beautiful wine with aromas of red fruit. Juicy, with good acidity.

Nadia Curto Barbera d’Alba

Fresh and fruity with slightly warm aromas. Darker fruit and berries. Good acidity. 14.5% alcohol but you don’t feel it.

Vietti Barbera D’Alba Tre Vigne 2019

The Barbera d’Alba Tre Vigne was quite impressive. Fruity and floral on the nose, an aromatic wine. A very impressive wine.

Vietti Barbera d’Asti Tre Vigne2019

The Barbera d’Asti was not as aromatic as the Barbera d’Alba Tre Vigne. It’s also more crisp and more mineral, with aromas of red fruit.

Vietti Barbera d’Alba Vigna Scarrone 2019

Aromas of red fruits, especially cherry. Also some spice notes. A complex, balanced Barbera.

Vietti Barbera d’Asti La Crena 2019

The La Crena was a bit more subtle on the nose compared to the Vigna Scarrone, but also more structured in the mouth. Aromas of red fruits and spices. Will probably benefit from some time in the bottle. Has excellent potential.

Vietti Barbera d’Alba Vigna Vecchia Scarrone 2019

A very young wine that opened up in the glass. Good structure with a long finish. A full bodied, complex Barbera.

Blends – Barbera + Nebbiolo

Posted on by
Reply

There are not that many blends in Langhe, at least not compared to other wine regions. But I find blends to be quite interesting. Combining two or more grapes often brings out the best in each, resulting in a very balanced wine. This is true for the blend between Barbera and Nebbiolo!

Barbera

Barbera is the third most planted grape variety in Italy, but you can also find it in other countries like California and Australia. You will find many wines made with 100% Barbera, known for its high levels of acidity Other characteristics include deep color, full body, and low tannins.

Nebbiolo

Nebbiolo, on the other hand, is known for its tannins. It’s probably the most important grape variety in Piemonte, and the most notable expression of Nebbiolo is Barolo. With Nebbiolo you can also make Barbaresco, Roero, Gattinara, Carema and Ghemme.

There is a long history if blending Nebbiolo with other grape varieties in Piemonte. Adding in other grapes can add some color to the otherwise light Nebbiolo, but one of the main reasons is to soften the grapes harsh tannins.

Barbera + Nebbiolo blends

I’ve found I quite like Barbera + Nebbiolo blends. The Barbera adds some acidity to the Nebbiolo, and the Nebbiolo helps calm the high acidity from the Barbera. In addition, the Nebbiolo brings some structure, and you’re left with a balanced wine.

Gianfranco Alessandria L’Insieme

L’Insieme, a project started by Elio Altare aims to make wines which, under a single brand, tell a story of friendship and collaboration, of hard work, shared passion for the Langhe and its outstanding grapes.  Each winery makes their own blend, and in the one by Gianfranco Alessandria you’ll find 70% Barbera and 30% Nebbiolo. A fruity wine with good structure. One of the best L’Insieme I’ve had!

La Vedetta Swanti

La Vedetta wants to make the best Nebbiolo based blend, depending on what the vintage offers. Using Nebbiolo as a base, they experiment by adding in Freisa, Barbera or Dolcetto. In 2019, Swanti consists of 60% Nebbiolo and 40% Barbera. A balanced wine, with good acidity and good structure.

Elio Altare La Villa

Altare’s blend might be one of my favorites. You can truly feel the best of both varieties: well balanced tannins and good acidity.

Ghiomo Ruit Hora

Ruit Hora is Ghiomos “passion project”. Barbera was the grape from his father and grandfather, and he considers Nebbiolo to be the grape of today. So by adding 15% Nebbiolo to the Barbera, he aims to unite the two.

Wine with Lamb

Posted on by
Reply

Are you ready to have some wine with lamb, before the lamb turn into sheep? Maybe you’ve had your fill with all the Easter lamb, but I personally love a good rack of lamb with root veggies in the fall. As with every wine pairing, it always depends on how you cook it and what you’re eating it with. But here are some of my go to pairings.

Wine With Lamb

Wine with Lamb – general guidelines

When pairing wine with Lamb, cooking method and side dishes count. If you’re barbecuing and using a spicy marinade, perhaps a Riesling would work best. Acidity in Barbera pairs well with braised lamb, while the tannins in Nebbiolo fit nicely with a lamb shank.

Rack of Lamb

Rack of lamb – one of my absolute favorite dishes. Add some root puré and colorful carrots and you’ve got yourself a feast. With this dish, I’d go for the Nebbiolo grape. A Langhe Nebbiolo will do, like the one from Francesco Borgogno  or the Marengo Nebbiolo d’Alba Vigna Valmaggiore.

If you want to crank it up a notch, go for a Barolo Classico from Giovanni Corino or Ghiomo Sansteu Nebbiolo d’Alba Superiore. A Barbaresco would also work very well! I can highly recommend the wine from La Vedetta, a new winery with enormous potential!

Fårikål

Fårikål– the typical Norwegian fall dinner. Long cooked lamb in sauerkraut. Yes, you read correctly. If this is your thing, I would recommend a Barbera, like the one from Trediberri or the one from  Diego Morra. You’ll want the acidity in the Barbera, so be careful not to chose a wine with too much oak.

Barbera 2018

Posted on by
Reply

Barbera 2018

Words used to describe Barbera 2018: supple, mid-weight, lighter. In 2018, rain was concentrated principally during the initial period, in the month of May, a critical moment in the growing season. Cool weather dominated the first half of 2018, but higher temperatures came and the good weather persisted through the harvest period.

I found the Barbera 2018 to be quite balanced, with good acidity and good fruit. Below are some of the Barbera’s I’ve recently tasted.

Barbera 2018 from Andrea Oberto

Barbera 2018 – Tasting Notes

Andrea Oberto Barbera d’Alba
100% Barbera, 3-4 months in 3rd passage oak (barrique), followed by aging in steel tanks. Good acidity, with lots of fruit. A very good Barbera.

Burlotto Barbera Aves
The Aves is quite high in alcohol, but you don’t feel it in the mouth.  Good acidity, with notes of cherries and dark fruit.

Cascina Fontana Barbera
Barbera, the Mario Fontana way! Aging 50% barrique, 50% cement for 12 months, blend after aging. Mario releases his Barbera after one year in bottle. A very fresh wine with good acidity. Notes of darker fruit and wet forest floor.

Cristian Boffa Barbera
100% Barbera from 3 different vineyards, with the age of the plants ranging from 15 to 50 years old. Aged 6-8 months in mostly used barrique. You can feel the alcohol a little on the nose and the mouth. Not your typical Barbera, probably because of the age of the vines. Notes of licorice on the nose.

Diego Morra Barbera
Aged 4-5 months in tonno, with a small percentage of new oak. Good acidity. Red fruit and cherry notes, with hints of oak. A mineral Barbera that’s quite round in the mouth.

Gianfranco Alessandria Barbera
Barbera 2018 has smaller character than 2017 and 2019. Notes of darker berries, like plum. A balanced wine with good acidity.

La Vedetta Barbera d’Asti Sarasino
A Barbera from Asti, with grapes coming from a hill called Sarasino. Red fruit and cherry notes. This Barbera has quite high acidity.

Marengo Barbera
You can feel the oak on the nose, not in the mouth. Notes of Strawberry on the nose. A very balanced Barbera with good structure and good acidity.

Vietti Barbera Tre Vigne
Beautiful nose with aromas of red cherry and fresh red fruit. Crisp with good acidity and good structure. A balanced wine with a long finish!

Pizza Wine

Posted on by
Reply

Dolcetto = Pizza Wine

My favorite pizza wine is dolcetto. Obviously depends on the type of pizza, but as a general rule of thumb dolcetto works very well! I’d try the dolcetto from Nadia Curto or the one from Alessandro Veglio!

Need a recipe? Check out this one.

Friday Pizza and Pizza Wine

Barbera also works well as Pizza Wine

If your pizza has some meat, like salami or prosiutto, the acidity of a barbera will pair really well. The same goes for extra cheesy pizza, like Quatro Fromaggio. The ones are some of my favorites these days:
Diego Morra Barbera d’Alba
Ghiomo Barbera Lavai
Cigliuti Barbera

Other wines to try

Nadia Curto Freisa is another wine you can pair with pizza. Haven’t heard of Freisa? I’m not surprised. Freisa is a lesser known grape varietal from Piemonte. With the acidity like a barbera and tannins of nebbiolo, it’s a perfect combination! And it pairs well with pizza!

Nebbiolo is also a good alternative, instead of dolcetto or barbera. Try the one from Giovanni Corino or Elio Altare.

Modern Pizza

Tandoori Pizza from Vinoteket

Noawdays you can put anything on a pizza. There’s Pizza Carbonara, pizza with king crab and chicken tandoori. With modern twists like this, wine pairing can be challenging. But, if you try to pair the wine with the topping, you should find something that fits. So, with seafood pizza, try Vietti Arneis or Matrot Chardonnay.

Favorites @ Vinmonopolet

Posted on by
Reply

Cavallotto

Barbera d’Alba 2017 308kr (New Vinatage)
Cavallotto’s barbera supriore is excellent. 2017 is not my favorite vintage, but when you’re a good winemaker, you make good wines in any vintage. This is a barbera that has excellent aging potential. It spends 15-18 months in big barrels and then 6 months in the bottle before it’s release. Good acidity, dark fruits, intense – perfect with pasta or pizza.

Langhe Nebbiolo 2017 280kr (New Vintage)
Cavallotto makes their Langhe Nebbiolo almost like a barolo. The grapes come from the Barrolo Cru vineyards and spend 15-18 months in big barrels after a long fermentation. The tannins are quite persistent, but the fruit shines through and lasts a while in the mouth. Can drink now, but I’d keep it for a little bit.

Moccagatta

Moccagatta Barbaresco Bric Balin 2016 575kr (New Vintage)
I’ve recently been served this blind, and I was mega impressed. 2016 is a big vintage, but the tannins disappear quite quickly and you’re left with an impressive fruit boquet.

Vietti

Vietti Barolo Castiglione
While we’re waiting for the 2016 Barolo’s from Vietti, the 2015 is drinking quite nicely right now!

Trediberri

Shhhh don’t tell anyone, but the 2016 Barolo from Trediberri will be released tomorrow! I’ve only ever tried it directly from a freshly bottles bottle, but I can tell you that the wine is INCREDIBLE.

Wine with Ribbe (Pork Belly)

Posted on by
1

Ribbe – what to do?

Norwegians are getting ready to consume tons and tons of Ribbe next week, and many are wondering what wine to drink. And I have three words for you: Barbera, Barbera, Barbera!

If you look other places, you’ll see suggestions like Riesling, Pinot Noir or Beer. Champagne is another option. Or hard liquor. But if you ask me, Barbera is the way to go. Why? The acidity in the Barbera will help clean your palate after eating all that fatty, salty, heavy Christmas food. And Barbera just tastes good. So why not?

Which Barbera?

I would suggest a Barbera that has been in contact with some oak. The classic Barbera will also work, of course, so I’ll throw in some of those as well.

The one from Burlotto is always a winner. If you can, go for his Aves – it’s out of this world. This is unfortunately not available in Norway at the moment, but I’m crossing my fingers for 2020!

Vietti makes a wide range of Barbera (all good) but my favorite has to be the La Crena! On the spectrum, it’s on the expensive side, but the Tre Vigne or Vigna Scarrone would work great with Ribbe as well!

I don’t think I’ll ever mention Barbera without also mentioning Trediberri. And in Norway, it’s always my go to. I mean, talk about bang for your buck! Hopefully it’s also available in whatever country you’re in. If not, shoot him an email (info@trediberri.com) and let him know you’re interested!

Azelia’s wines just became available in Norway again! Woop woop! Another great wine to pair with your Ribbe this year.

For Thanksgiving this year we had the Barbera from Mauro Veglio, and it was perfect with the turkey! Try it with Ribbe as well.

Other Suggestions

If you are dead set on something other than Barbera, keep reading. Although I really don’t think you need to.

If you want Champagne, I would go for Pierre Peters Cuvée de Reserve Grand Cru or Bereche Brut Reserve. Both good value and good quality. You can also have this for your aperitivo, Christmas brunch or just because. It’s never a bad time to drink Champagne.

If Riesling is your thing, you could try Kruger-Rumpf Phyllit Riesling Feinherb or Dönnhoff Schlossbockelheimer Felsenberg GG. I hear GG is the way to go, but some less expensive options should work as well.

Riesling with Ribbe