Jeff’s Wine Pick: Barbera, the world’s most food friendly red grape
It’s all about the acid. No, not the LSD, man! The acid! The acidity!
Acidity is what makes wine food-friendly: it helps to stimulate your appetite by setting your digestion into motion and it also helps to break down the fattiness in the food you eat (the same way we use the acidity in vinegar or citrus to marinate different foods).
Acidity also help to preserve wine as it ages (by fending off any unwanted bacteria) and balancing the wine’s alcoholic content.
The bright acidity in Barbera — the quintessential red grape of northern Italy — is just one of the things that we love about it. Its natural acidity, combined with its ripe red and berry fruit flavors, give it a wonderful versatility, making it a great match for a wide variety of dishes.
On Jeff’s recent amazing trip to Italy, he got turned on to the Barbera d’Asti by Damilano, one of Piedmont’s greatest Barolo producers.
Check it out by the glass at Vino Vino: it goes with nearly everything on our menu!