Winery Andrea Cauda ViticoltoreBio Langhe Barbera
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or veal.
The Bio Langhe Barbera of the Winery Andrea Cauda Viticoltore is in the top 70 of wines of Langhe.
Taste structure of the Bio Langhe Barbera from the Winery Andrea Cauda Viticoltore
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bio Langhe Barbera of Winery Andrea Cauda Viticoltore in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Bio Langhe Barbera
Pairings that work perfectly with Bio Langhe Barbera
Original food and wine pairings with Bio Langhe Barbera
The Bio Langhe Barbera of Winery Andrea Cauda Viticoltore matches generally quite well with dishes of pasta, veal or pork such as recipes of farfalle with gorgonzola, pljeskavica (balkan hamburger) or baked pumpkin.
Details and technical informations about Winery Andrea Cauda Viticoltore's Bio Langhe Barbera.
Discover the grape variety: Verjus
A very high-acid variety grown not for wine but for verjuice production — the tart unripe grape juice used in traditional cooking to acidify sauces and meats. Now virtually extinct, it bears witness to French gastronomic and viticultural heritage and is preserved in varietal collections for its historical interest. A historic French white grape specific to medieval verjuice.
Informations about the Winery Andrea Cauda Viticoltore
The Winery Andrea Cauda Viticoltore is one of of the world's greatest estates. It offers 3 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: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
