I had the opportunity to visit di Gresy this summer when I was in Piemonte. Their beautiful estate is high on the hill of Martinega just outside Barbaresco where the di Gresy family has been growing grapes since the 1700s. It was super-hot the day we were there, so we tasted looking enviously at the folks lounging at their infinity pool overlooking Alba and Barolo. They have a great little inn as well.

Nose: blackberry, blueberry, a little Jolly Rancher

Palette: black plum and cherry, bright acidity

Pairing: meat filled ravioli with almost any sauce or fill them with sage and pumpkin or butternut and sauté in butter and sage, braised meats & sausages w/mushrooms. Cheese: Bra, Sbrinz

Barbera is the second red grape of Piemonte (after Nebbiolo). If you are buying off the shelf to drink sooner rather than later, I actually prefer Barbera. Nebbiolo needs time, but Barbera is ready to go. It’s a great food wine because it has such a great acid structure and its tannins are usually well-integrated. On a label, you’ll find 3 kinds of Barbera- just this name or d’Asti or d’Alba. The d’Asti is considered the highest quality since the best vineyards in this region are devoted to Barbera and in Alba the best vineyards go to Nebbiolo. I find that the Astis are more elegant, but that distinction is debatable. Whatever the answer, this wine is a winner.