Talk about racy acidity! I’d describe this wine as a black cherry, blueberry and blood orange beauty, with bright leafy herb and brown spice joining in to make a stellar food wine at a great price. To those who say that Barbera is the second grape of the region, I agree, but I would add that there are usages in which this works better than the regal Nebbiolo. Try it with turkey, or a simple salted sirloin.
Renato Ratti, Barbera d’Asti (Piedmont, Italy) 2016
By Rich Cook