Winery SevenhillInigo Barbera
Red wine
This wine generally goes well with pork, poultry or mild and soft cheese.
Wine flavors and olphactive analysis
On the nose the Inigo Barbera of Winery Sevenhill in the region of Australie du Sud often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Inigo Barbera
Pairings that work perfectly with Inigo Barbera
Original food and wine pairings with Inigo Barbera
The Inigo Barbera of Winery Sevenhill matches generally quite well with dishes of pork, spicy food or poultry such as recipes of pulled pork (us pulled pork ), pad thai or turkey escalope with cream and shallots.
Details and technical informations about Winery Sevenhill's Inigo Barbera.
Discover the grape variety: Glera
Fresh, fruity sparkling wines with fine bubbles and an airy mouth, featuring aromas of green apple, pear, white peach, white flowers, citrus and fresh almond notes. Tonic acidity, light and refreshing finish. The undisputed star of Prosecco DOC, Prosecco di Conegliano Valdobbiadene DOCG and Asolo Prosecco DOCG, one of the world's most exported sparkling wines (Charmat method). Native Venetian grape, formerly called Prosecco.
Last vintages of this wine
The best vintages of Inigo Barbera from Winery Sevenhill are 2014, 0, 2017, 2012
Informations about the Winery Sevenhill
The Winery Sevenhill is one of of the world's greatest estates. It offers 43 wines for sale in the of Clare Valley to come and discover on site or to buy online.
The wine region of Clare Valley
Australian reference for racy high-altitude Riesling (Mid North, 142 km north of Adelaide): the white king, austere when young — dry and mineral with notes of lime, orange blossom, crisp apple and a flint touch, taut acidity and exceptional ageing (5-7 years to decades). Signature Shiraz in reds (35%), powerful with notes of blackberry, plum, spices and a minty touch. Firm Cabernet as support. Cool climate, red-brown soils.
The wine region of Australie du Sud
Cradle of the great Australian Shiraz: powerful, sun-drenched reds with notes of blackberry, candied plum, pepper, chocolate and eucalyptus, ample tannins and vibrant fruit (Barossa, McLaren Vale). Firm, minty Cabernet Sauvignon on Coonawarra (terra rossa). Dry, lemony Riesling from Clare and Eden Valley, straight and taut. Fresh Sauvignon and Chardonnay from Adelaide Hills.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
