Coppo Barbera D'Asti

Coppo Barbera D'Asti carries a name that refers to Barbera, the red grape of Piedmont's Asti area, and the listing places it in Massachusetts and files it under sparkling wine. Those details don't line up neatly, so the guidance below is tied to what the bottle is expected to be and not to a confirmed profile. Check the label for the grape, style and vintage before you plan a pairing around it. If the bottle is a sparkling red or rosé built on Barbera, expect what the grape usually delivers: bright acidity, relatively low tannin, and red and dark cherry fruit with a plum or sour-berry edge. In a sparkling format the bubbles and acidity tend to keep the wine lean and refreshing instead of heavy, with a dry to off-dry finish depending on dosage. If it turns out to be a still Barbera, the profile is similar in fruit and acidity, medium to full in body, with gentle tannin and a savory, slightly spicy finish. Oak influence varies a lot between producers, so don't assume any. For a sparkling bottle, chill it to roughly 6 to 8°C (43 to 46°F). Pour it into a tulip-shaped white wine glass or a flute, which keeps the fruit aromas and the bubbles in the glass. Decanting isn't needed, and a bottle of this kind is generally meant to be opened within a year or two of release. A still Barbera is better served lightly cooled, around 15 to 17°C (59 to 63°F), in a medium red wine glass. A short breath of air helps if it's young, and most examples are also ready to drink on release. At the table, high acidity and moderate tannin suit tomato-based dishes, so pizza, baked pasta, lasagne and meatballs in red sauce all work. Cured meats such as salami and prosciutto, firm cheeses like Parmigiano, and mushroom risotto are good matches too. A chilled sparkling version will also cut through fried food or sausages well.