Winery Highland ValleyBarbera
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 Highland Valley in the region of California often reveals types of flavors of red fruit, black fruit.
Food and wine pairings with Barbera
Pairings that work perfectly with Barbera
Original food and wine pairings with Barbera
The Barbera of Winery Highland Valley matches generally quite well with dishes of pork, spicy food or poultry such as recipes of basque chicken with chorizo, moroccan veal tagine from hanane or fresh pasta.
Details and technical informations about Winery Highland Valley's Barbera.
Discover the grape variety: Merlot khorus
Modern, coloured and structured reds with a sustained purple robe, rounded tannins, an ample palate and preserved acidity; aromas of dark fruits (blackberry, plum) close to Bordeaux Merlot. Productive and resistant. Cultivated in small quantities for sustainably managed vineyards, part of the new generation of mildew- and powdery-mildew-resistant grapes. Recent French black hybrid variety.
Last vintages of this wine
The best vintages of Barbera from Winery Highland Valley are 0
Informations about the Winery Highland Valley
The Winery Highland Valley is one of of the world's greatest estates. It offers 13 wines for sale in the of San Diego County to come and discover on site or to buy online.
The wine region of San Diego County
Historic diverse region of southern California (3 AVAs: San Pasqual Valley 1981, Ramona Valley 2006, San Luis Rey 2024): Merlot and Chardonnay signatures as kings, with Cabernet Sauvignon, Sangiovese, Cabernet Franc, Viognier, Zinfandel, Grenache and Rhône varieties (Syrah, Mourvèdre) as complement. Signature profile: Bordeaux, Rhône and Mediterranean. Vineyards from sea level to 4,200 ft, moderate Mediterranean climate, Pacific fogs and breezes, long season.
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: Dry extract
Non-liquid constituents of wine.
