Prof
I’ve never heard of the Byblos Barbera, is it new? I’ve heard of Byblos Bonarda (if I am remembering correctly there is a Bartenura Barbera d’Alba, but it isnt sweet, its Dry)
As is the classic rule with cooking and wines, if you wont drink it dont cook with it.
I havent tried Tierra Salvage, but I am going to guess that they are Dry, being that Chile is known for producing big reds like Cabs and Merlots.
I’m but a simple girl who will happily sip a bubbly non-complex wine.