Winery Castoro CellarsReserve Barbera
Red wine
This wine generally goes well with pork, poultry or mild and soft cheese.
Wine flavors and olphactive analysis
On the nose the Reserve Barbera of Winery Castoro Cellars in the region of California often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Reserve Barbera
Pairings that work perfectly with Reserve Barbera
Original food and wine pairings with Reserve Barbera
The Reserve Barbera of Winery Castoro Cellars matches generally quite well with dishes of pork, spicy food or poultry such as recipes of spaghetti carbonara, turkey escalope with curry or butter chicken or chicken makkhani (india).
Details and technical informations about Winery Castoro Cellars's Reserve Barbera.
Discover the grape variety: Petit Meslier
Crisp, taut dry whites with a pale golden robe, a slender palate and a razor-sharp acidity of discreet citrus (lemon, grapefruit), green apple, white flowers and chalky mineral notes. Ideal profile for sparkling base wines, adding tension and length. A traditional minor component of Champagne AOC, preserved by growers loyal to historic varieties (arbane, pinot blanc, pinot gris). Rare native Champenois grape.
Last vintages of this wine
The best vintages of Reserve Barbera from Winery Castoro Cellars are 2011, 2014, 2012, 2015 and 0.
Informations about the Winery Castoro Cellars
The Winery Castoro Cellars is one of of the world's great estates. It offers 94 wines for sale in the of Paso Robles to come and discover on site or to buy online.
The wine region of Paso Robles
Powerful, sun-drenched reds of California's Central Coast: ripe, concentrated Cabernet Sauvignon (40%) with notes of plum and chocolate, round tannins. Emblematic Rhône grapes — fleshy peppery Syrah, fruity Grenache, structured Mourvèdre, Viognier in white. Spicy old-vine Zinfandel, a local signature. AVA of San Luis Obispo, 11 sub-AVAs, Mediterranean climate with thermal swings on limestone soils.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Perlant
Said of a slightly effervescent wine.
