This started life as an approximately six quid bottle of wine with a drink within 1 year recommendation over a decade ago. It's actually been stored in perfect conditions and we thought it would be fun to try it. It's a variety we drink relatively frequently but never this brand (or price point)
The cork had popped slightly and the wine was tawney in the glass. I've not drunk much old wine but it didn't have anything I'd think of as tertiary flavours, instead leading with a stong acid impression and some muted berry and red fruit flavour.
We stuck it in a decanter in the fridge for an hour, which knocked the acid back a bit and allowed the other flavours to harmonise more.
Eventually we paired it with a lentil and tomato stew, which had no particular impact on it.
A fun evening and forgettable wine
by SubstantialShow8
1 Comment
Barbera is known for naturally high acidity and relatively low tannin, which allows even modest examples to age reasonably well when stored correctly. At around 12 years old, this bottle is likely at or just past peak.
Expect sour cherry, dried red fruit, leather, earth, and possibly balsamic or mushroom notes rather than fresh fruit. Body should be medium, acidity still lively, structure softer.
Not a trophy bottle, but a nice example of how Barbera evolves with age. Open carefully and drink now rather than holding.