Archive for the ‘wine’ Category


A Barbera a day…

February 25, 2010

Last Friday, I joked with one of my counterparts at the PR firm handling the Barbera Meeting 2010 tastings. She had to leave the office because she wasn’t feeling well, she said. I replied (all of our communication by email), “Go home and have some chicken soup. That’s what we call ‘Jewish penicillin.'”

By Monday morning, she wrote me, “I tried it and it works! It even worked for my baby girl! She had a cold, too…”

Well, by Wednesday morning it was my turn. I had traveled Tuesday in the snow storm that covered Texas with snow and when she heard me on the phone for our early-morning (Texas time) phone conference, she said, “You sound like you have a cold. You need some chicken soup!” I could hear her and her colleagues grinning over the phone. I was pretty beat after driving nearly 8 hours in bad weather the day before and then a 7 a.m. conference call!

So, last night, when it was time to decide what to pair with Tracie P’s quesadillas, stuffed with Colby-Jack cheese, roast chicken and spinach sautéed in garlic, I reached for a bottle of Cascina Bruni 2008 Barbera d’Asti Villa Lisa. The wine was the PERFECT pairing for the quesadillas, with bright, bright acidity, nice berry and cherry fruit, barely any tannin, and low alcohol. When you drink a wine like that — a wine that isn’t afraid to be what it is, a wine that just wants to be a great food wine — I don’t know how to describe it: it just makes you feel good.

Woke up this morning, and although the problems of the world haven’t yet been solved, my cold is gone.

And the best part? It retails for under $15… A classic Barbera, a great food fine, and an awesome price… I highly recommend it…

—Do Bianchi


Craig Camp on Barbera: “Few wines match so well with food.”

February 24, 2010

wine camp

Here’s what one of our favorite wine bloggers, Craig Camp (above), had to say about Barbera in a post published back in 2006 (man, Craig is always ahead of the curve!):

    Few wines match so well with food. The fruit and structure of Barbera in all styles lends itself remarkably well to a wide range of dishes. The fruity stainless steel wines are one of the best choices you can make for classic Italian-American cuisine and the oaky bottlings take on grilled and roasted meats in ways most merlot wines can only dream of all the while offering the same lush fruit that has made that variety so popular. Wine lovers outside of Italy are always in the hunt for search for the perfect pizza wine — a concept Italians don’t understand. There are few better matches for pizza than a zesty Barbera.

Click here to read the entire post, “No Respect: Barbera Bursting Out.”

Awesome post, Craig!


Tom’s Decanter article on Barbera

February 22, 2010

Barbera Meeting blog contributor Tom’s Wine Line graciously has graciously shared a PDF of his article on Barbera, published in the current issue of Decanter magazine (special Italy supplement).

Here’s an excerpt:

    Relatively low tannins and high acidity distinguish Barbera, giving its sour cherry/berry fruit a bracing raciness, and making it super food-friendly. Carlo Revello, winemaker at the family firm, explains his affection for the variety: ‘Maybe it’s a generational thing. My father used to drink Dolcetto every day. My brothers and I prefer the fruitiness and acidity of Barbera.’

Click here to download the entire article.

Buona lettura!


An ancient map of Monferrato, land of Barbera

February 18, 2010

Click image for full-size (courtesy Oulx).


It all begins with a grape, more noble than some might expect

February 18, 2010

Above: Nineteenth-century Italian botanist Giorgio Gallesio’s rendering of the Barbera grape (Pomona italiana, 1817-1839).