Easton Barbera

[Innkeeper]

It's been three years, so I thought I'd start a new thread on the subject. Where we left off in '00 had just received some of the '99s. They were great. So, earlier this year, I tried to order another case of the '99s. After much back and forthing, it was determined that they only had six left, and that the '00s would be out in six or eight months. So, we ordered the six, along with 3 '98 Shenandoah Valley Zin, and three '00 Caifornia Syrah (this was before Roberto's bargain syrah). Popped the first zin last night (see post under zin), and the first barbera tonight.

The '99 Easton Barbera was fantastic. It was more like California Cab than an Italian Barbera. It is highly extracted, aged in French Oak 18 months, and bottled unfiltered. Almost pitch black to the eye; it still packs a huge dose of plumy fruit and something reminding one of ink wells in grade school on the nose and upfront. Very, very complex body with reasonable oak, and tannin as smooth as a baby's bum across the palate. All followed with what we would call a three alarm finish.

Matched with broiled kielbasa and spinach. All very nice.

Vital statistics: Cost $20 ($18 by the case); Alcohol 14.5%, Acidity 7.2 gm/liter, and the pH was 3.58.



[This message has been edited by Innkeeper (edited 08-13-2003).]

[Innkeeper]

When there are just two of you at home, when you cook more that a piece of chicken or a chop, you get leftovers. So, you have to use the ole imagination now and then. After having three meals off the last Bistecco Alla Pizzaiola, we still had a couple of cups of leftover sauce. We also had a hunk of leftover smoked pork loin in the fridge. So, yesterday afternoon I trimmed up and thinly sliced the pork, and put it in the crockpot with the Pizzaiola sauce to warm up slowly. Fantastic with yellow and red tomato vinaigrette, and a lovely bottle of Easton Barbera.