Winery Chalk HillBarbera
Red wine
This wine generally goes well with pork, poultry or mild and soft cheese.
Wine flavors and olphactive analysis
On the nose the Barbera of Winery Chalk Hill in the region of Australie du Sud often reveals types of flavors of cherry, oaky or blackberry and sometimes also flavors of plum, earth or oak.
Food and wine pairings with Barbera
Pairings that work perfectly with Barbera
Original food and wine pairings with Barbera
The Barbera of Winery Chalk Hill matches generally quite well with dishes of pork, spicy food or poultry such as recipes of endive frichti, fish with madras curry and coconut milk or traditional welsh dark beer.
Details and technical informations about Winery Chalk Hill's Barbera.
Discover the grape variety: Aladin
Interspecific crossing between 7489 (direct white producer hybrid) and Hamburg Muscat obtained in 1979.
Last vintages of this wine
The best vintages of Barbera from Winery Chalk Hill are 2014, 2018, 2019, 2013 and 2012.
Informations about the Winery Chalk Hill
The Winery Chalk Hill is one of of the world's greatest estates. It offers 27 wines for sale in the of McLaren Vale to come and discover on site or to buy online.
The wine region of McLaren Vale
The wine region of McLaren Vale is located in the region of Fleurieu of Australie du Sud of Australia. We currently count 599 estates and châteaux in the of McLaren Vale, producing 2626 different wines in conventional, organic and biodynamic agriculture. The wines of McLaren Vale go well with generally quite well with dishes .
The wine region of Australie du Sud
SouthAustralia is one of Australia's six states, located (as the name suggests) in the south of the vast island continent. It's the engine room of the Australian wine industry, responsible for about half of the country's total production each year. But there's more to the region than quantity - countless high-quality wines are produced here, most from the region's signature Grape, Shiraz. These include such fine, collectible wines as Penfolds Grange, Henschke Hill of Grace, Torbreck The Laird and d'Arenberg The Dead Arm.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
