Barbera Food Pairings
The winery is a relative newcomer to Amador County, but winemaker Mark McKenna, a protégé of Bill Easton, has been turning out lovely reds and whites.
Winemaker Joe Shebl and owner Isy Borjón are focusing big time on Barbera. Their Reposado Barbera is dark and spicy, marked by cinnamon and orange on the finish.
Bill Easton specializes in Rhône varieties at Domaine de la Terre Rouge, but makes a spicy Cooper Ranch Barbera under this label. There’s also one from the Monarch Mine Vineyard that’s marked by earthy black-fruit notes.
Shebl makes about 300 cases of Barbera under his own label. Look for the Reserve and Concerto bottlings.
Chuck Hovey makes wine for several clients in the Sierra Foothills, but under his own label, the Barbera and Tempranillo are standouts.
Ryan Teeter’s tiny Italian-focused label is based in Calaveras County. His Barbera is smooth and crisp.
The former winemaker at Folie à Deux, Harvey makes wines from Amador and Napa Valley, but having grown up in the Sierras and helped build Montevina, Barbera is in his blood.
Based in Healdsburg, winemaker Christian Stark is a graduate of the California Culinary Academy. In addition to Barbera from the Foothills’ Damiano Vineyard, look for Petite Sirah from the same site.
This historic Shenandoah Valley winery, once known as Montevina, still makes a Barbera worth seeking out—medium in body, with a spicy, smoky midpalate and black cherry finish.
Viticulturalist extraordinaire Ann Kraemer produces this lush, refined Barbera from her own Shake Ridge Vineyard.