Barbera is known worldwide for its intense color, and the 2006 Barbera, Santa Barbara County more than steps up to the plate. A deep rub-red color with violet hues foretells of the dark fruit profile in the glass. A swirl releases a bouquet of ripe plum, blackberry and black currant along with subtle traces of nutmeg and toasted vanilla. On the palate, the wine is mouth-coating and silky and just plain friendly! There is a depth of blueberry-plum and black cherry fruit, sweet baking spices and a hint of chocolate, a bit of earthy-mineral character, soft and pleasing tannins and a lively acidity that then leads to a cherry cobbler finish. Beautifully balanced, this is a wine with harmony.

Barbera loves food, and food loves Barbera. Enjoy this wine with the company of friends and family and with meals ranging from Wednesday’s spaghetti to Sunday’s pot roast. Our featured recipe is Polenta Pastacciata (Polenta Pie).

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Dolcetto is an easy-going, table friendly, "pull-the-cork-and-have-a-glass" wine. In wine speak, it is often labeled as "approachable", but that really is too formal a descriptor for this genial varietal. Dolcetto, whose name translates as "little sweet one" is a wine full of youthful exuberance, but also a wine with structure and balance.

Fresh summer fruits come to mind with the 2006 Dolcetto – a reflection perhaps of those meals with which it pairs so well. A dark ruby color with amethyst highlights foretells of the character in this wine, which with a swirl produces aromas of raspberry and cherry, a bit of toast and a hint of violets. At a first taste, the smooth texture caresses the palate with summertime notes of black cherry, fresh red plums, and those wild berries we all picked in our youth – blackberry, huckleberry and dark raspberries. Yet with all the intense fruit flavors, there’s a nice underlying bright acid in the wine and soft, almond-like tannins on the finish. Enjoy Dolcetto as in Italy - da pronto bevere – a wine to drink now. We love it with a slight chill!

Our featured recipe with delightful, delectable Dolcetto is Grilled Pizza (with a variety of toppings!).

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When Palmina owners/winemakers Steve and Chrystal Clifton decided to get married, it was no surprise to anyone that the wedding would take place in Italy. And particularly in Friuli, in the northeastern part of the country. With family and friends gathered, they were presented at their reception with a “wedding wine”, made by good friends Valter Scarbolo and Joe Bastianich. This very special wine was a blend of Refosco, Cabernet Franc and Merlot. Chrystal and Steve decided a few years hence to recreate this wine in honor of the celebration and their union.

Depth of color predominates, yet with rather mischievous glints of garnet peeking from the maroon/violet color of the wine. On the nose, vibrant and earthy notes of currant, plums, dried cherry and violets abound. Plush on the palate, Mattia refreshes and caresses with a yin-yang of liveliness and elegant, dusty tannins all beautifully integrated and layered with fruit notes of black cherry, dark plum, pomegranate and blackberry, intermingled with a hint of cedar, a wisp of truffle and a suggestion of black tea-like tannins. A food wine bar none. Try this with Veal Meatballs in White Cream Sauce from our friend Chef Kurt Alldredge at The Chef’s Touch.

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Undici is the focused result of a grape varietal, place, time and skill – all of which must be exactly right in order to produce a wine of elegance, style and table worthiness. Simply labeling this wine as Sangiovese would not impart the effort and attention to detail that makes Undici such a stunning food wine. More than any other varietal, Sangiovese is very susceptible to terroir, demanding a hot climate, mineral-laced soils and careful cultivation. But when the right clones are planted to the right place, farmed meticulously and then vinified with knowledge and skill particular to Sangiovese, magic can happen in the bottle.

These factors are all in alignment for Undici (oon dee chee).

The 2005 Undici has a scarlet, cinnabar hue alight with ruby accents. A spicy nosegay of violet, plum, rose petal and cedar with a hint of menthol is unleashed by a swirl of the glass. The first sip foretells of layers of flavors, elegantly interlaced with bright acids and dusty baker’s cocoa tannins. Dried blueberry and raspberry notes mingle with red plums, currant and clove. The 2005 Undici is beautifully balanced with a firm, elegant texture and lingering finish replete with wild herbs and bittersweet mocha. We recommend decanting the wine prior to enjoying it with a meal, friends and family!

Click here for full winemaking and tasting notes.