Many believe Barbera originated in the gently sloping hills of Monferrato, in central Piedmont Italy. In California Barbera is extremely rare with less than 1,000 cases produced annually. Being so uncommon makes finding an excellent version akin to the proverbial four-leaf clover.
Craveyon CloudWines’ Cravers did all the hard lifting on this one. Craveyon’s Barbera 4a 2015 is ready for consumption, no lucky rabbit feet necessary. (1 million California rabbits heave a giant sign of relief).
Italy-Piedmont region-Barbera vineyard
Barbera is often associated with the Nebbiolo grape and its expensive wines the Barolo and Barbaresco. But Barbera has no relation to these wines. It is its own grape not to be confused. While Barolo and Barbaresco are often called the "wine of kings: Barbera is the "wine of the people", for Craveyon that's pure gold to hear!
Barbera can be enjoyed at a very young age. This is because Barbera's tannin level is very low making it easy to digest for some. Although Barbera can be aged it doesn't need to be.
This wine's low tannins and high acidity make it taste juicy. Dark cherry, dried strawberry, plum, and blackberry are often found in Barbera. Craveyon's has a touch of that strawberry and sour cherry.
Beaujolais wines are young, versatile, light wines with heady aromas. They are easy drinking wines for any occasion and can move from appetizers to seafood to barbecue effortlessly. So too can Barbera!
The bright acidity in this wine makes fatty or high tannin dishes complete. Pair this wine with rich dark meats, mushrooms, herbs, smelly cheeses like blue cheese, higher tannin foods like root vegetables and cooked greens.
Unlike the boldness of a Cabernet Sauvignon, this wine is light, fun and can be drunk at a young age, which makes it the perfect summer red.
Unlike Even though it was popular with the "Everyday people" there is documentation that shows Barbera was also popular with the upper classes in Italy where it was served at the papal court of the Catholic Church and royal tables.
Barbera is often blended with wine varieties that lack great color and high acid, creating a more balanced and softer wine.
This grape vine is perfect for clay hillsides. It loves clay and the excellent water drainage slopes provide.
It is claimed that this variety is 1,000 years older than Cabernet Sauvignon. So with that history, there's bound to be many great stories surrounding it.
“Lake County” for me will always mean Blue Lakes and the best wine. As a child, I camped every summer with my extended family at the Blue Lakes Campground. My two younger sisters, our cousins and I became junior rangers every summer; climbing over the rough terrain, learning the native plants and animals. There were six of us kids altogether.
I remember how stocked up we were with juice boxes for the kids and ouzo and Chardonnay for our parents. The adults would drink Chardonnay before dancing around the campfire. There was nothing scary about those alcohol-induced, hedonic camping trips. They simply “were”.
We grew up over those warm summers laughing and learning to appreciate the beauty of the area. Cotton candy clouds were slowly passing overhead and freshwater lakes in which to wade and swim. The air seemed cleaner and fresher; the beauty of Lake County seduced us year after year.
The wine industry dominates Lake County today with over 35 wineries and over 9,000 acres of vineyards planted and that acreage increases every year.
Lake County has deep roots in making some of the best wine, punctuated by the long, dry era of Prohibition. Temperance was made into law with the Eighteenth Amendment in 1919 until legality was thrown back into the domain of the state by the Twenty-First Amendment on December 5th, 1933. Although the entire country felt the sting of Prohibition, California’s wine industry was absolutely eviscerated. Over 96% of the California wineries that flourished pre-prohibition were closed with only a few hanging on to rebloom after 1933.
One group specifically, the Institute of the Brothers of the Christian Schools, managed to escape the scourge of Prohibition by making sacramental wine during those long, dry thirteen years. One of their Order, Brother Timothy, set up a wine lab in the Mayacamas Mountains which cross through Lake County.
In 1932 the Christian Brothers eventually became one of the leading brands in California’s wine industry. In fact, it was jugs of Christian Brothers’ wine that I remember gracing my parents’ picnic tables then. At least that’s how I remember it.
Today the Lake County AVA stretches out from the waterskiing hotspot of Clear Lake at its heart and includes the volcanic soils of the Red Hills and High Valley AVAs to sandstone on the hillsides and alluvial soils of the streams and valleys. The warm summer temperatures of my childhood memory drop off dramatically as the season turns because of the higher altitude of the area. The unique air quality, clean, fresh water and the soils of the area culminate in fantastically high-quality grapes coming out of Lake County.
The six of us are all grown now and living in different states with kids of our own. But when we get together and share a Craveyon CloudWines' bottle from Lake County we can taste the sunshine!
In our experience, there are three main reasons you may not join a wine club. First, you may not want to commit. Second, you have too much wine at home. And third, you may belong to several wine clubs, and you do not want another one.
Casi Mayo, President of Everything (right), Lori Cuevas (left), and Brenda Morken (center), address these three concerns by explaining how Craveyon CloudWines' unique approach to wine subscriptions solves each issue.
We often get asked, what do you do? What is Craveyon CloudWines all about? Well, what do we do? Casi Mayo, President of Everything, and Brenda Morken give the 30-second elevator speech.
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In this members only Wine Tasting Notes Workshop you will learn how the pros at Craveyon CloudWines create each wine's tasting notes. The tasting cards, product pages, and the wine labels use the tasting notes that you will create.
You will learn how spices and foods (smell and taste) play a role in determining how to create wine tasting notes.
Friday, March 31st, 2017
12:00 - 6:30 PM
Craveyon CloudWines Facility
27884 Del Rio Rd.
Temecula, CA 92590
Casi Mayo, President of Everything, Brenda, and Lori talk about the Tasting Notes Creation Workshop. Members will learn how Craveyon CloudWines creates their tasting notes and have fun doing it!
Casi Mayo, President of Everything, and Brenda Morken, Duchess of Production, sit down and walk us through the process of created Wine Tasting Notes. The wine tasting notes are an important part of Craveyon CloudWines' wine club process.The wine tasting cards are used for guest and members
The wine tasting cards are used for guests and members during wine tasting events. Guest and members are encouraged to take the note cards with them so they can remember what wines they LOVED and can include those wines in their wine subscription.
The wine notes are also used on Cravey CloudWines product pages and the Craveyon wine labels.
Wine Tasting Note Card
Casi Mayo (CM): Alright let's get started I am Casi Mayo, and this is Brenda with Craveyon CloudWines.
Brenda Morken (BM): Hi everybody
CM: And what are we doing today Brenda?
BM: We are going to write our wine tasting notes cards, and our label has already been created. However, this is one of our new ones that we just followed, so we have to write our tasting note card now. So we've collected a variety of sense in spices and different things and what we're going to do is smell the wine and then also smell the different spices in the different sense that we have so that we can create an incredible tasting card.
CM: But somewhat accurate. Yeah, so we've got this is only what I could really pull out of my kitchen this morning.
BM: You did a great job
CM: Short notice -oh so we'll have ground mustard, cloves nutmeg, coriander, pumpkin, five spice powder which is my very favorite. I use that in Gingerbread and in cookies. Ground ginger, just pure dry ginger. We've got almond lemon and vanilla cardamom, I think that's how you pronounce it, and saffron.
So that's what we're going to at least get started with, and we made these smelly things that aren't here, so we'll have to run over to the spice merchant and get some other things. But this is our old wine tasting note, and it says that our old cab had blackberry, cassis and a hint a rose petal. We don't have any rose petals, so we know it is not like.
Ok, so should we just start. Let's just start.
BM: What does it say on our label for the cabernet sauvignon? It says that there are enticing aromas of ripe Jami berries and vanilla.
CM: Oh, we have vanilla. Let's smell the vanilla. This is going to be strong because this is concentrated vanilla extract and I think, Wow, well you only need a teaspoon. So, what if we just did a teeny tiny little tiny bit we have to dilute it a little bit. You don't need that much that's overpowering
Did you get any vanilla in that you? You should. I'm probably putting ideas in your head that you're then smelling in the wine.
BM: I do smell the vanilla
CM: And I smell raspberry I think me yes hmm maybe a hint of strawberry. Yes okay, I'm writing that down. Okay we're getting strawberry I'm getting raspberry we're getting a little bit of vanilla what about what about almond or cinnamon?
BM: Yes, just a hint yeah.
CM: So, if we're going to see the cinnamon vanilla on this one, then we should try cloves. We should take mustard away, ginger away, because if we know no ginger and there's no mustard.
BM: I don't think there's any pumpkin spice either.
CM: Okay coriander?
CM: No that's getting eliminated. So we got left five spice powder, nutmeg, saffron and cinnamon, cloves. Lemons can go. Goodbye lemon. Oh, holy mackerel that is so strong it smells like pine-sol.
BM: It does. Yeah, that's really strong.
CM: Whoa. No lemon
BM: No lemon
CM: Let's try almond. I really like almonds stuff. Okay and vanilla. It was definitely vanilla. Yes, I sent almond packing, but do you think there's almond.
BM: No I don't think so, we should have picked up some berries.
Note: During Blind Ballot Bar™ wine tasting events, our members are encouraged to write down their thoughts about the smells and tastes of each wine they are grading and we will also use that information in our wine notes.