Barbera vino: An American rendition

When it comes to “defining the market” for wines made from the Barbera grape, Italy rules. But there are exceptions and among the best of these come from California’s central and north regions back from the ocean.

For example, one look at the origins of Boeger’s flagship “El Dorado” Barbera wine just about sums it all up. This wine comes from the inland region near Placerville, between Sacramento and Lake Tahoe. It’s fairly isolated geographically, but this area rings true with a climate much like Northern Italy and the grapes love it! That’s’ the essence of one of Barbera’s best American renditions.

The taste test? Sniff and sip along with meaty pastas topped with plenty of red sauce and cheese. What a pairing it makes! There are not many wines that can pair Italian like Barbera. It simply improves the cuisine by 2x.

And their 2009 is right there, spot on. With a bouquet of red cherry, plum and vanilla spice, it provides few clues of the rugged power contained within. If you are led to believe that this Barbera is a “fruit bomb”, pause on the food for a bit and taste it solo.

The rugged body of lithe acidity is slightly softer than the native Italian variety, but its long white pepper finish is totally dry, refined and boldly stated. That’s what makes it such a great food pairing choice. This wine is truly a culinary condiment and should be treated like one.

You can find it at Phoenix area AJs for under $20 and is stocked with either the “California Italians” or “other reds”