La Barbera :
Barbera is Italy's second most cultivated grape (after Sangiovese). Many top producers are making remarkable 100% Barbera wines that are winning competitions... Usually associated with the northern region of Piedmont, these days Barbera is also grown in central and southern Italian regions. Quite a versatile red wine grape, Barbera remains late ripening, yet still possesses a natural acidity when fully ripe. The taste? Imagine sweet yet slightly acidic, a good “food wine”.
Barbera accompanies food well because of her fresh, fruit-berry character and acidity. She likes to be drunk young, and will only in exceptional cases need to be stored in order to develop.
Barbera has tones of black cherries, blackberries and often also of plums especially in warm summers. She can also have a spicy character similar to exotic wood. In more modern wines this is often less distinct as it blends in with the use of oak barrels and more mature grapes. Barbera has a dense, fruity and full-bodied flavour.
Barbera wines are now recognized among the world best wines.
En plus d'être savoureuse et très simple à réaliser, C'est vraiment une façon efficace de faire manger de la viande hachée et des légumes aux enfants...