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Intense black-purple color. In the nose, the aromas of black fruits, mineral and vanilla dominate, with hints of spic...Read more...
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
Food Pairings for Barbera d'Alba Sandrone
Editorial Reviews for Barbera d'Alba Sandrone
Typically 50 to 55% new oak to add structure A blend of seven pieces in Monforte and Novello and top of hills, ripens relatively late end of september beginning of october Smoky, dark, and a bit matte on the nose with early notes of clove and vanilla over vaguely jammy fruit. Silky, with acids that are soft for Barbera, there is nice plum skin and black currant fruit on the palate and the oak is surprisingly well integrated, leaving this rich yet not heavy in the mouth with some mineral accents popping on the backend before the oak spice takes control on the long finish which shows tart cherry fruit but surprisingly little wood tannin. A bit of a silky powerhouse. 89pts
Intense black-purple color. In the nose, the aromas of black fruits, mineral and vanilla dominate, with hints of spice and fresh-roasted coffee beans. In the mouth, excellent sweet black frutti di bosco, black plums and graphite are wrapped by well-integrated sweet wood and bracing acidity. Hints of chocolate on the long sweet finish are delineated by oak notes and wood tannins (this wine saw approximately 40% new wood for one year). Sweet fruit at the finish, remarkably well-structured.
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