Bernie’s pick of the week!
Franco Serra Barbara D’Alba 2013
The Barbara grape produces medium-bodied, gorgeous ruby red wines that have low tannins and bright acidity.
This wine is scented with spice, chocolate and hints of tobacco and finishes with luscious, fresh berry flavors.
Deep ruby color, it opens with dark cherry, charred oak, and tar. The salty fats of my meat pizza make the nice acidity in this barbera shine even brighter, it’s flavors of dried strawberry, raspberry, and raisin are deepened, and the Italian herbs on each slice mingle with the finish of the wine, a smokey-sweet spice.
Barbera is the hardy staple grape of the famous Piedmont region in Northern Italy. The grape accounts for around 55% of the wine produced in that region.
A tough, non-fussy grape, Barbera has been known to be flexible in its acclimation to different regions. It’s typically a deep ruby color with low tannin and bracing, high acidity.