Winery Javelina LeapBarbera
Red wine
This wine generally goes well with pork, poultry or mild and soft cheese.
The Barbera of the Winery Javelina Leap is in the top 50 of wines of Arizona.
Wine flavors and olphactive analysis
On the nose the Barbera of Winery Javelina Leap in the region of Arizona often reveals types of flavors of oak, red fruit or black fruit and sometimes also flavors of dried fruit.
Food and wine pairings with Barbera
Pairings that work perfectly with Barbera
Original food and wine pairings with Barbera
The Barbera of Winery Javelina Leap matches generally quite well with dishes of pork, spicy food or poultry such as recipes of pork gyros, pastilla with chicken (moroccan pie with brick sheets) or savoyard fondue.
Details and technical informations about Winery Javelina Leap's Barbera.
Discover the grape variety: Neheleschol
A very ancient table grape, it is mentioned in the Bible. Luigi and Alberto Pirovano of Vaprio d'Adda used it in many of their crosses. - Synonyms: neg(u)elescol, giant of Palestine, white grape of Jerusalem, eparce or eparse, yellow olivette with small berries, grape of Jericho (for all the synonyms of the grape varieties, click here!)
Last vintages of this wine
The best vintages of Barbera from Winery Javelina Leap are 2012, 0, 2017
Informations about the Winery Javelina Leap
The Winery Javelina Leap is one of of the world's greatest estates. It offers 20 wines for sale in the of Arizona to come and discover on site or to buy online.
The wine region of Arizona
Arizona is located in the extreme Southwestern corner of the United States of America, bordered by Mexico to the south and southern California to the west. It covers 300,000 km² (114,000 square miles) between latitudes 31°N and 36°N. The main varieties used to make Arizona wines are Syrah, Viognier, Muscat and, of course, the ubiquitous Cabernet Sauvignon and Zinfandel. They do best in cooler regions, especially in the southwest.
The word of the wine: Basic wine
Dry, still wine intended for the production of sparkling wines (champagne, crémants, etc.). The basic wines undergo a second fermentation in the bottle for the production of carbon dioxide, and therefore of bubbles.
