Winery Louis M. MartiniCalifornia Barbera
Red wine
This wine generally goes well with pork, poultry or mild and soft cheese.
Food and wine pairings with California Barbera
Pairings that work perfectly with California Barbera
Original food and wine pairings with California Barbera
The California Barbera of Winery Louis M. Martini matches generally quite well with dishes of pork, spicy food or poultry such as recipes of simmered pork cheeks with cream sauce and dijon mustard, roast doe in the oven or chicken wok with chinese noodles.
Details and technical informations about Winery Louis M. Martini's California Barbera.
Discover the grape variety: Arneis
Elegant, crisp dry whites with a pale golden robe, a supple palate and preserved acidity of refined apple, pear, white peach, sweet almond, white flowers (acacia) and calcareous mineral notes. An airy, expressive profile. Absolute star of Roero Arneis DOCG on the Roero hills, also grown in Langhe DOC. Rescued from near-extinction in the 1980s by Vietti and Bruno Giacosa. Native Piedmontese grape of the hills of Cuneo.
Last vintages of this wine
The best vintages of California Barbera from Winery Louis M. Martini are 2012, 0, 2013
Informations about the Winery Louis M. Martini
The Winery Louis M. Martini is one of of the world's great estates. It offers 66 wines for sale in the of California to come and discover on site or to buy online.
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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
