2017 Lanza Barbera

$26.00

Club Price: $23

Barbera is a red Italian wine grape variety that is the third most-planted red grape variety in Italy (after Sangiovese and Montepulciano). It produces good yields and is known for deep color, full body, low tannins and high levels of acid.

Our Lanza Barbera is full-bodied, smooth, and approachable. It has round flavors that feature cherry, plum, and blackberry. Light tannins and acidity make it the perfect wine for pairing with food. A great wine for pastas with meat or tomato-based sauces, Barbera is also good with chicken, duck, lamb and hard cheeses.

Barbera is a red Italian wine grape variety that is the third most-planted red grape variety in Italy (after Sangiovese and Montepulciano). It produces good yields and is known for deep color, full body, low tannins and high levels of acid.

Our Lanza Barbera is full-bodied, smooth, and approachable. It has round flavors that feature cherry, plum, and blackberry. Light tannins and acidity make it the perfect wine for pairing with food. A great wine for pasta with meat or tomato-based sauces, Barbera is also good with chicken, duck, lamb and hard cheeses.

Blend: 88% Barbera
9% Zinfandel
3% Other
Alcohol: 15.0%
PH: 3.42
TA: .6gms/100mls
RS: 0.01%
Cooperage: 11 months American oak
Bottling Date: 1/10/2019
Release Date: 3/10/2019
Cases Produced: 360

 
pairs-well-with

 

Carne Rolla
  • 2 Cups bread crumbs
  • 2 Cloves garlic, finely chopped
  • 2 Cups parmesan cheese
  • 1 Cup finely chopped parsley
  • 1 small onion chopped fine

Directions:

Prepare: 3 lbs. top round steak cut 1/4 in. thick and tenderized by a butcher. Cut steak into 3″ wide pieces and pound until thin. Set aside and make the filling. Mix all ingredients together, season with salt and pepper and moisten with olive oil. Season meat with salt and pepper and then spread some filling on each piece of meat, roll and secure with kitchen twine. Using a heavy skillet or dutch oven, brown meat rolls in 1/2 butter   1/2 olive oil. Brown meat well as this helps create a sauce. Remove meat from pan and add 1/2 cup chopped onion, 1 cup each chopped celery and carrots, 3 cloves chopped garlic; sauté until translucent. Add 1 can tomato sauce and cook for a few minutes, then deglaze the pan with red wine cook until wine reduces by half. Add 1 can beef broth, return meat rolls to the pan and simmer until tender. Thicken sauce if necessary with some leftover filling. Season to taste and finish with 1/2 cup fresh parsley.