In the Piedmont area of Italy, Barbera is typically a wine to drink with the pasta course. And it's a good choice because the natural acidity of Barbera matches up well with the acidity of a good mariara sauce. We had spinach raviolo in a marinar sauce tonight, and this Terramata Barbera was a perfect match.
Bright, medium deep ruby/violet. Enticing scents and flavors of cherries, sweet and sour, vanilla and black pepper. Bright and lively fruit. Adds another dimernsion to the meal. From my memory, this 2017 is substantially better tonight than it was when I last had it on February 22 of this year.
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