Barbera makes overtly delicious, affordable wine

March 13, 2011

Simple, Delicious, Affordable Barbera Wine

The love of red wine is spreading rapidly: news about its health benefits and its compatibility with both meat and pasta dishes have moved a lot of Americans to give red wine a try for the first time. Unfortunately, the robust structure of many reds-their tannins and acids and full presence in the mouth put a lot of people off. Those of us who are devoted to reds are often frustrated by our friends’ reluctance to try something new. It’s tempting at times like this to throw epithets around, to call our nearest and dearest ‘pusilanimous’ or ‘troglodytic’ or even the terrible hostile ‘anhedonic’.
Before we resort to such verbal violence, it might be worthwhile to consider wines that have a lot of richness and that underplay the virtues that most of us grown-up wine drinkers seek.

Barbera makes overtly delicious, affordable wine. It’s mostly grown in the Northwestern corner of Italy. Low in tannin and loaded with the taste of fruit, Barbera gets its structure from the play between acidity and the dense concentration of fruit. In northern Italy it is the wine that’s consumed every day by the people who make those earth-shattering Barolos and Barbarescos.
Traditionally, Barbera has not been made in oak barrels (barriques), and yields have tended to be high. High yields invariably make for very acidic wine and winemakers who aspire to making good wine have trimmed back yields significantly.
This richer fruit has tempted a few houses to start wood-aging. Some of the results have been impressive. Prices on these examples are creeping up and this ‘new style’ is making a much more serious wine than the Barbera we’re used to. However, the majority of Barbera is still made to deliver the luscious, quaffable fruit at an affordable price.
• Barrique-finished wine is almost entirely found in Alba, and the use of wood adds tannins to the wine. Occasionally, lots of acid and too much new wood make unpalatble wine. Many Alba producers are moving into Asti as they don’t want to devote their Alba land to Barbera because Nebbiolo can be more profitable there. They also find the Asti terroir perhaps even better suited to consistancy and bright fruit flavors.
• In Asti, the key is the sandy soil, making more vibrant, somewhat lighter, juicy wines. Barrique aging is sneaking into Asti, but not always with great results.
• The Vietti Barbera d’Alba Scarrone and Braida’s Barbera d’Asti Bricco d’Uccellone are enjoyable. Great inexpensive examples include wine from Gianfranco Alessandria and Bersano.
• California Barbera is definitely in the lighter style. We like Ca’ del Solo from the estimable Randall Grahm and Seghesio’s Family Vineyards Barbera. Renwoood’s Barbera is regularly mentioned as a world-class example.

Source: http://www.suite101.com/content/barbera-here-and-there-a78500

Foodies and wine lovers travel north from Manila to wine and dine at Philippines’ best fine dining restaurant in Pampanga Clark Freeport worth the 60-minutes drive for a memorable evening of good food with vintage wine at Yats Restaurant & Wine Bar

This fine dining restaurant is also famous for its low carbohydrates “low carb” dishes highly recommended for frequent diners who are on a low fat food and favor healthy food. This is a unique restaurant that can help frequent diners maintain a healthy diet and enjoy delicious fine dining cuisine at the same time. Vegetarian dishes are a specialty here also and so are “halal” cuisines also.

Favorites of frequent diners, foodies and wine lovers are steaks, Wagyu, Foie Gras, lobsters, venison, kangaroo loin, osso buco, veal chops, Kurabuto pork, escargots and a good selection of cheeses to enjoy with fine Vintage port and Sauternes. Cuban cigars such as Monte Cristo, Cohiba, Upmann, Partagas, Romeo Julieta and Trinidad are also available in the Magnum Room which is a wine bar and lounge for before and after dinner relaxation. A good selection of Armagnac, Cognac, Single Malt, Vodka and other liquor is served in addition to the wine vintage wines some served by the glass.

Recent opinion survey of frequent travelers heading north towards Subic and Clark Pampanga revealed that the number one most frequently visited fine dining restaurant in Pampanga is Yats Restaurant & Wine Bar located in Clark Philippines.

Inquiries and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

Http://www.YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Angeles City Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For assistance in hotel and resort booking in Clark, Philippines, log on to http://www.HotelClarkPhilippines.com

For assistance in locating a suitable venue for wedding reception, log on to

http://www.PhilippinesWeddingVenue.com