Have you ever had Bagna Cauda, the Piedmonte anchovy butter sauce? With Barbera?
Then you have not lived!
Midweek Menu for Earth Month and Barbera:
2016 Tomisa Emilia-Romagna “Bio” Barbera
sample for my review; no other compensation
Located in the Gessi Bolognesi Regional Park in the Bolognese hills, Tomisa farms organically on 55 hectares. Named for their two children, Tommaso and Isotta, Tomisa is certified organic. We’re written about their frizzante here. They also have “an organic cosmetics line made with the pomace of their Cabernet Sauvignon full of antioxidants and emollients which include lotions, body scrubs and milk and cacao butter.” You can learn more and order this wine as well as find other organic wines and olive oils from Verovinogusto here.
Fermented in concrete allows the lovely fruit in this wine to shine– no wonder it won the “5 grape award” from the Italian Sommelier Association for this 2016 vintage!
Color: Ruby with garnet rim. Medium density
Nose: Spicy with fruit, red and black licorice vines, Sweet ripe fruit, grapes, black tea, leather and tobacco, cherry snuff.
Palate: Bright tart cherry fruit, high acidity, silty soil at the back of the throat. Plums.
Pairing: So fantastic with the Bagna Cauda; the wine tames the richness of the dish. Why we have never stumbled upon this recipe before was amazing to us. Inspired by how well the wine went with anchovies, Sue made a pizza with caper wrapped anchovies and it was fantastic with the wine.
Don’t turn your nose up to anchovies on a pizza until you have had it with this wine. Also great with the meat pizzas.
So who is writing all about Barbera this month?
- Linda Whipple is “Getting reacquainted with my old friend Barbera” on My Full Wine Glass
Nicole Ruiz Hudson has “5 Nights of Barbera” on SommsTable.com.
Terri Oliver Steffes shares “Abbona Barbera del Monferrato, Warm and Elegant” on Our Good Life
- Cindy Rynning writes “It’s Time to Drink More Barbera!” on Grape Experiences
- Andrea Lemieux asks “Wherefore art thou, Barbera d’Asti?” on The Quirky Cork
- Camilla Mann is “Exploring a Few Bottles of Barbera Plus Wild Boar Tamales + 2018 Cascina San Lorenzo Barbera” on Culinary Adventures with Cam.
Susannah Gold shares “Barbera – A Look at Asti, Alba and Nizza” on Avvinare.com.
Jennifer Gentile Martin offers up “The Abundance of Barbera in Piedmont with Fontanafredda” on Vino Travels.
- Here on Wine Predator, we feature “2017 Aldo Clerico Barbera D’ Alba with Anchovies, Pizza, Sausage Orecchiette #ItalianFWT.”
Please join our chat on Saturday at 8am Pacific by following the hashtag #ItalianFWT.
- 8am Welcome to the #ItalianFWT chat “It’s All About Barbera.” Introduce yourself please! Where are your tweeting from? Share a link to your website!
- 805a Is Italian #Barbera familiar or new to you? Share a link if you’ve written about it before or tell us about a favorite one from Italy or elsewhere in the world. #ItalianFWT
- 810a According to UCLA’s recent research, #organic and #biodynamic certified wines taste better and score higher. Tell us about your #Barbera. Is it organic, biodynamic or certified? #ItalianFWT https://winepredator.com/2021/02/09/ucla-research-organic-biodynamic-wines-score-higher/
- 815a While Barbera may be the third most planted wine grape in Italy, that doesn’t mean it’s easy to find this high acid, low tannin food friendly wine. How did you find your wine? Do you have a favorite region, producer or importer for Barbera? #ItalianFWT
- 820a Tell us more about the Barbera you are featuring this month. Pictures? Link? #ItalianFWT
- 825a Did you write about more than one Barbera? If so, tell us about it! Pictures? Link? #ItalianFWT
- 830a How did your pair your Barbera? What was your inspiration? Did you do a traditional Italian or regional pairing? Link? Pictures? #ItalianFWT
- 835a How was your #Barbera pairing? Successful? What do you recommend to pair with this high acid low tannin Italian red wine?#ItalianFWT
- 840a Did you learn anything interesting about the history of Barbera? #ItalianFWT
- 845a What did you learn about where your Barbera is from– the region or the producer? #ItalianFWT
- 850a Have you visited Italy and tasted Barbera? Or do you have a favorite region, wine, grape, or winery for Barbera? #ItalianFWT
- 855a Shout out to participants #ItalianFWT “It’s All About #Barbera” @Vignetocomm @VinoTravels21 @WendyKlik @Culinary_Cam @GrapeExp_Cindy @LemieuxAndrea @linda_lbwcsw @sommstable @tsteffes and host @ArtPredator >> details https://wp.me/pj3XZ-7xj
9am Thank you for joining the #ItalianFWT chat “It’s All About Barbera!” with host @artpredator. Join us next month on the first Saturday in June when host Susannah Gold @Vignetocomm leads us in a joyous journey into that fizzy fun red #Lambrusco!