($17): I admit it.  I love good Barbera.  Along with Dolcetto, another workhorse grape and wine from Piedmont, Barbera is often my go-to choice at Italian restaurants because it meshes so nicely with food and almost always offers good value.  Damilano (an estate that also made excellent Barolo in 2010) made a 2013 Barbera d’Asti that’s easy to embrace.  It is bright and vibrant with excellent concentration.  Its cherry-like nuances and lip-smacking acidity help it stand up nicely to a hearty pasta dish.
90 Michael Apstein Feb 24, 2015