This week’s wine review takes a closer look at Miracle from Angelico Winery. We first tried this wine during a visit to the winery last fall, and it ended up being one of the bottles that stuck with us after the tasting.
Miracle is made from 100% Barbera, an Italian grape varietal known for producing wines with bright acidity, dark fruit flavors, and an easy-drinking style. While Barbera is most closely associated with Italy’s Piedmont region, it has also found a home in wine regions across the United States, including right here in New Jersey.
First Impressions
At first glance, Miracle gives the impression of being a fuller-bodied red wine. In the glass, it pours a dark ruby color that immediately stands out.
On the nose, the wine opens with dark fruit aromas. Plum and black cherry were the first notes that came through for us, along with some subtle smokiness in the background. There were also slight hints of green pepper that added a little extra character without overpowering the fruit.
The aroma overall felt balanced and approachable.
Tasting Notes
The palate brought out a few different flavors compared to the nose. The black cherry carried through, but we also picked up blackberry and even a little cranberry on the finish.
The pepper note changed a bit as well. Instead of green pepper, it came across more like a mild spicy pepper.
One thing that stood out right away was the acidity. The first sip had a noticeable acidic bite along with a touch of bitterness upfront, but it settled nicely into a smoother finish with light tannins.
That balance is part of what makes this wine enjoyable. It has enough structure to hold up with food, but it still drinks easily without feeling too heavy.
Breakdown
- Wine: Miracle
- Producer: Angelico Winery
- Varietal: 100% Barbera
- Body: Medium to Full
- Tannins: Low
- Acidity: High
- ABV: 12.9%
About the Barbera Grape
Barbera originates from the Piedmont region of Italy and is sometimes referred to as “the people’s wine” because of how widely enjoyed and food-friendly it is.
Typically, Barbera wines are known for their high acidity and lower tannins compared to some other red varietals. That combination makes them versatile when it comes to food pairings.
Today, Barbera is grown in several wine regions around the world, including California and New Jersey. New Jersey’s growing conditions can work well for Barbera because the grape benefits from warm days while still holding onto its natural acidity.
Food Pairings
According to Angelico Winery, Miracle pairs well with richer foods like fatty meats, mushroom risotto, and herbaceous cheeses such as blue cheese.
After trying it ourselves, those pairings make a lot of sense. The acidity helps balance heavier foods, while the fruit flavors keep the wine from feeling too rich.
If you visit the winery, this is definitely a wine worth pairing with one of their charcuterie boards.
Final Thoughts
Miracle is a solid example of what New Jersey wineries can do with Italian varietals like Barbera. It offers dark fruit flavors, bright acidity, and enough spice and structure to keep things interesting without becoming overpowering.
If you enjoy red wines that lean more balanced and food-friendly rather than overly bold or tannic, this is one worth trying.
The next time you visit Angelico Winery, I’d recommend adding Miracle to your tasting flight. There’s a good chance you’ll end up bringing a bottle home with you.
Have you tried a New Jersey Barbera yet? Let me know which local wines you think should be featured in the next weekly wine review.
