Wine of the Day for January 22, 2010
Barbera
As you know from reading my other posts, I try to incorporate some of what I experience in my own wine journeys into the blog, so my readers can feel more connected. Well, last night, as I was updating my website with specials and contemplating what to post for today, my husband came home from work. He had a tough day and was very tired, but wanted to open a bottle of wine to help him relax. I selected a Barbera d’Alba we had on hand.
Origin
Like Nebbiolo, Barbera originates in the Piedmont Region of Italy and is documented to date back to the 1200s. Barbera has migrated to California, popular in the Central Valley, as well as Argentina, and historically has been used as a blending grape. But recent vintner techniques including improved barreling have resulted in a higher quality style of Barbera being produced and results in a very enjoyable wine on its own.
Style
The red wines created from the Barbera grape have a natural acidity, while remaining low in tannins. Heat can reduce the acidity, resulting less appealing wines with a lack of fruit and crispness, however, even with warm climates, the Barbera grape retains this natural acidity, making it favorable to grow in warmer climates.
Characteristics
The wines produced with this grape can range in color from deep purple to dark amber (depends on your aging techniques), and because of its great color, low tannin and acidity, make it a great blending grape. When enjoyed on its own, you may notice aromas and flavors of currant, blackberry, cherry with hints of toast and spice. As with any wine, vintner, region and barreling techniques can result in vastly different characteristics.
Pairing
Wines made from this grape will pair well with polenta with meat ragù, a warm dipping sauce originating from Piedmont called Bagna càuda, made with with garlic, anchovies, olive oil, butter, and in some parts of the region cream.
The Barbera d’Alba I enjoyed with my husband last night is a lighter red. It was very enjoyable for a later evening wine, and can be savored without food as well as with.
Good Monday morning everyone! With the beginning of a new week, we may be yearning for the weekend again, so I’ll start out the week on a light note (with a light Trebbiano), giving us time to warm up to working again. 
