Winery Conte di CavourBarbera del Piemonte
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Barbera del Piemonte from the Winery Conte di Cavour
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera del Piemonte of Winery Conte di Cavour in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Barbera del Piemonte
Pairings that work perfectly with Barbera del Piemonte
Original food and wine pairings with Barbera del Piemonte
The Barbera del Piemonte of Winery Conte di Cavour matches generally quite well with dishes of pasta, veal or pork such as recipes of chinese noodles with vegetables, milanese escalope (italy) or quiche with mixed vegetables.
Details and technical informations about Winery Conte di Cavour's Barbera del Piemonte.
Discover the grape variety: Thompson seedless
Most certainly finding its first origins in Persia, today Iran. It is registered in the Official Catalogue of table grape varieties list A1. Note that the variety gora chirine, also finding its first origins in Iran (Azerbaijan), is a mutation of the Sultanine, its berries of white or pink color being slightly larger.
Informations about the Winery Conte di Cavour
The Winery Conte di Cavour is one of of the world's greatest estates. It offers 17 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
