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Montevina Barbera 2009
The Montevina Barbera pairs beautifully with a multitude of cuisines. Try matching it with a Manchego and fig cheese plate, or an artisan pizza with prosciutto and vodka sauce, topped with fresh basil.
As the lower part of the greater Sierra Foothills appellation, Amador is roughly a plateau whose vineyards grow at 1,200 to 2,000 feet in elevation. It is 100 miles east of both San Francisco and Napa Valley. Most of its wineries are in the oak-studded rolling hillsides of Shenandoah Valley or east in Fiddletown, where elevations are slightly higher.
The Sierra Foothills growing area was among the largest wine producers in the state during the gold rush of the late 1800s. The local wine industry enjoyed great success until just after the turn of the century when fortune-seekers moved elsewhere and its population diminished. With Prohibition, winemaking was totally abandoned, along with its vineyards. But some of these, especially Zinfandel, still remain and are the treasure chest of the Sierra Foothills as we know them.
Most Amador vines are planted in volcanic soils derived primarily from sandy clay loam and decomposed granite. Summer days are hot but nighttime temperatures typically drop 30 degrees and the humidity is low, making this an ideal environment for grape growing. Because there is adequate rain throughout the year and even snow in the winter, dry farming is possible.
Friendly, approachable, and full of juicy fruit flavor, Barbera produces wines in a wide range of styles, from young and fruity to serious, spicy, and age-worthy. Piedmont is the most famous source of Barbera, but is also planted in the Italian provinces of Lombardy and Emilia-Romagna. It is one of the most successful and lasting remnants of the Cal-Italian movement, grown throughout the state of California—particularly in the Sierra Foothills—and has also found a foothold in parts of Australia.
In the Glass
Barbera is typically marked by red cherry, raspberry, and blackberry flavors backed by a signature zingy acidity and smooth tannins. More complex examples can include notes of cocoa, savory spice, anise, and nutmeg. In warmer New World climates, Barbera is all about the fruit, sometimes leaning towards over-ripe or dried fruit flavors that can give an impression of sweetness to the wine. Old World Barbera can develop intriguing notes of graphite, smoke, lavender, and violet.
Barbera’s prominent acidity makes it a natural match with tomato-based dishes, therefore making it an easy pairing with a wide array of Italian cuisine. It works just as well with lighter red meat dishes, hamburgers, or barbecue.
Most Barbera wines come from one of two villages in Piemonte—Alba and Asti. Though it is difficult to generalize, typically Barbera d’Asti is softer and more elegant with bright, tangy acidity, while Barbera d’Alba tends to be fuller, rounder, and fleshier.