2009 Barbera
Tart and Silky-Smooth
SOLD OUT
Morovino has a long history of exceptional Barberas. So the bar was set pretty high for the 2009 Vintage. We believe that the 2009 Barbera not only reaches the bar . . . it jumps right over it. The 2009 Morovino Barbera has all the classic flavors . . . cranberry, vanilla, toast and white pepper. It starts at the tip of your tongue then just rolls across your tastebuds! The mouthfeel of this wine is like smooth, cool silk. Hmmm, I guess you can tell we love this wine.
Barbera is Mr. Vino’s absolute favorite wine. It is the varietal that taught him the value of the perfect food and wine pairing. This Barbera goes with anything bright – try it with a green salad with vinaigrette dressing or a hearty meat sauce over your favorite pasta. Barbera is the table wine of Northern Italy – so it is just amazing with olives, garlic, tapenade, basil or tomato-based dishes.
AWARDS -
Gold Medal – International Women’s Wine Competition
Best of Class (Barbera) – International Women’s Wine Competition
Silver Medal – 2012 S. F. Chronicle Wine Competition
GEEK SPEAK
Alcohol 14%
Residual Sugar 0.06%
pH 3.3
Brix at Harvest 25
CHIPOTLE MAC N CHEESE
(Serve with Barbera – just amazing!)
8 ounces small elbow macaroni
1/4 c. butter (no, this is not a diet version)
1/4 c. flour
1/2 t. salt
1 t. smoked paprika
1 dash black pepper
2 c. milk
1 c. (8 ounces) chipotle or pepper jack cheese – shredded
1 c. (8 ounces) monterey jack cheese – shredded
Some things you just don’t try to lighten up. We don’t eat Mac n’ Cheese very often, but when I need the ultimate comfort food, this is it! Start by cooking the macaroni according to the package instructions. In a large saucepan over medium heat, slowly melt the butter until it starts to foam. Stir in the flour, salt and pepper (hey, look, you just made a roux). Continue stirring the flour mixture for 2 or so minutes until the flour starts to take a light brown color. Slowly add the milk, stirring constantly. As the milk starts to thicken and bubble, add the smoked paprika (hey look, you just made a Bechamel). Whisk in the shredded cheese. Once you have an ooey-gooey cheese sauce, stir in the drained macaroni and serve immediately.
