I wrote this last night at the dinner table. I was alone and had nothing going on Sunday night in Tuscany. So I grabbed a pizza from the local pizzeria, and I tried one of the 2006 Barberas from my tasting in my office. Yes, I often work on Sundays when I am in Italy.
The opened sample bottle of 2006 Massolino Barbera d’Alba Serralunga that I grabbed from the tasting table was wonderful with the rich and spicy “Napoli” pizza– basically a cheese and tomato pizza with anchovies and capers on top. I like to add dried chili pepper flakes and a bit of extra-virgin olive oil to the pizza. I am not sure Bruno, the owner of the pizzeria, would approve, since he makes everything fresh and cooks his pizza in a wood burning oven. He thinks they are as good as they can get straight from the oven.
I think sometimes it doesn’t make sense to cook at home with such yummy pizzas available. Moreover, they only cost 5 Euros apiece.
Anyway, I love the bright acidity in Barberas, and the focused fruit. I think Barberas go with so many foods, from a simple spaghetti with fresh tomatoes, garlic and basil to a grilled steak. Plus, I like them with fish. I think the lively fruit with very little tannins in the Barbera cleanses your palate after each bite. It certainly did with my pizza.
The 2006 vintage looks to be a very good one for Barbera. It reminds me of the 2001 vintage with fresh, clean, crisp, and balanced wines. They may be slightly less flashy than the 2003s or as solid as the 2004s but they have more flesh than the 2005s. Try some. And they go very well with pizza …
John Ferreira — Oakland, CA — August 7, 2007 12:07am ET
Geronimo Dotel — dominicanrepublic — August 7, 2007 7:19pm ET
James Suckling — — August 7, 2007 7:32pm ET
Dave Foley — Fairfield, CT — August 7, 2007 7:55pm ET
James Suckling — — August 7, 2007 8:06pm ET
Markus Jelitto — Geneva, Switzerland — August 21, 2007 5:11am ET
James Suckling — — August 21, 2007 5:49am ET
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