- Bagna Cauda (anchovy garlic butter)
- Ceasar Salad
- Spring Foliage Focaccia
- Mini pizzas
- Chicken Sausage Marinara with Orecchiette
- She used a bit of brie and creamy blue for a base topped that with mozzarella, mushrooms, proscuitto and fresh garlic.
- Pesto base with mozzarella, olives, mushroom, sun dried tomato crumbled feta
- Pesto base with fresh mozzarella spicy and regular salami and olives
- Red sauce base with meats
- Red sauce base with fresh mozzarella, sundried tomatoes, fresh oregano
- The others were pizza sauce base and had three or more of the following toppings
- Kalamata olives
- Green olives
- Spicy salami
- Regular salami
- Sundried tomato
- Anchovy wrapped capers
- Chopped garlic
- Fresh oregano and rosemary
2017 Aldo Clerico Barbera D’ Alba DOC
According to the importer Sheila Donahue of Verovino Monforte d’ Alba is located in the mountains. The Paramount mountain is in the same range as they are located.
The moon on the label represents the influence of the moon on the river, the plains, the mountains and the sky.
While not certified, they work in harmony with the land, using organic methods and natural winemaking practices.
The wine is aged in 14-16 month new and used oak.
This is the last bottle in the United States and we were able to enjoy it this evening, and I nursed it for a few days!
Color: Medium density, pretty color, ruby with a fushia rim.
Nose: Herbs, plums, cherry, ricola, sassafras, watermelon, menthol, nice earthen notes.
Palate: Clean, bright and acidic, cherry, eucalyptus, anise, anise seed resonates on the finish. Dusty earth, the tannins are present on the finish. There is a bit of spiciness on the back of the palate, baking spice, red pepper flakes.
Pairing: We have never tried the Bagna Cauda ever before but found it to be so amazing with this wine. We also put some anchovy wrapped capers on top of the pizza. While I loved it, others found it to be a bit too strong of a flavor. However, I decided to dip my pizza into the Bagna Cauda and want this for the rest of my life with my pizza!
Learn more about Barbera from other Italian Food Wine Travel participants::
- Linda Whipple is Getting Reacquainted with My Old Friend Barbera on My Full Wine Glass.
- Nicole Ruiz Hudson has “5 Nights of Barbera” on Somm’s Table.
- 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.
- Wendy Klik pours Vietti Barbera d’Alba Tre Vinge 2018; Organic, Sustainable, Bio-dynamic” on A Day in the Life on the Farm.
- Camilla Mann is Exploring a Few Bottles of Barbera Plus Wild Boar Tamales + 2018 Cascina San Lorenzo Barbera on Culinary Adventures with Camilla.
- Susannah Gold shares “Barbera – A Look at Asti, Alba and Nizza on Avvinare.
- 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.
You’re invited to check out our chat! We will be live from 8-9am Pacific on May 1 talking about the following and using the hashtag #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!