Winery Paolo SandriBarbera d Alba
Red wine
This wine generally goes well with pork, poultry or mild and soft cheese.
Food and wine pairings with Barbera d Alba
Pairings that work perfectly with Barbera d Alba
Original food and wine pairings with Barbera d Alba
The Barbera d Alba of Winery Paolo Sandri matches generally quite well with dishes of pork, spicy food or poultry such as recipes of moist parmesan steak, lomo saltado or chicken curry with coconut milk and cashew nuts.
Details and technical informations about Winery Paolo Sandri's Barbera d Alba.
Discover the grape variety: Verdelho blanc
Structured and lively whites with excellent ageing potential, golden robe, taut palate with preserved acidity, signature aromas of citrus (lemon), dried fruits (almond), white flowers and saline mineral notes. Also excels in oxidative medium-bodied dry Madeira. Historical pillar of medium-bodied dry Madeira, also thrives dry along the Portuguese coast and in Galicia (Verdejo). Emblematic Portuguese white grape of Madeira.
Informations about the Winery Paolo Sandri
The Winery Paolo Sandri is one of of the world's greatest estates. It offers 6 wines for sale in the of Langhe to come and discover on site or to buy online.
The wine region of Langhe
Italy's wine-and-food capital, UNESCO terroir of Piedmont. Heart of Nebbiolo: Barolo DOCG, "king of wines", and Barbaresco DOCG, age-worthy reds with firm tannins, vivid acidity and complex aromas of withered rose, morello cherry, tar, white truffle and undergrowth. More accessible Langhe DOC (Nebbiolo, crunchy Dolcetto, Freisa). Round almondy Arneis whites from Roero.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
