Barbera is slowly growing out of the long shadow of it's more esteemed Piedmontese brothere, Nebbiolo.  Since the 1980's more and more of Piedmont's better plots and their winemakers' attention have been going to Barbera.

 From the dramatic hillsides of La Morra to the softer terrain around Asti, Barbera's softer tannins and food friendly edge have taken the wine beyond a simplistic quaff to a well structured red that can handle age and wood.  

On Thursday, September 22nd, Emiliano Morando of the Asti based Co-Op Vinchio Vaglio-Serra will host a tasting of Barbera at the Boiler Room.  

Vinchio Vaglio-Serra is a co-operative winery founded in the 1950's, and it's membership has now grown to 180 members spreading over almost 700 acres.  Strict guidelines ensure that the grapes are well cultivated and restricted to coming from the best parts of the province of Asti.  Here the sandy, calcerous soil combined with low yields and good sun exposure give richer concentration that benefits well from large barrel or french barrique aging.

Emiliano will be presenting a tasting of Barberas from his cooperative and can help explain the geographic significance of each of the villages his Barbera originates in.  

I Tre Viscovi, or the Three Bishops, is Vinchio Veglio-Serra's "superiore" bottling hailing from grapes with elevated ripeness is certainly fruit forward, but still complex enough to win Two Bicchieri from the Gambero Rosso, Italy's most prestigious wine guide.

From Nizza Monferrato, Emiliano will present Laudana, a deep garnet hued, spicy and rounder "superiore" style of Barbera coming from old vines planted on the sunny Bricco Laudana vineyard.

Vinchio Veglio-Serra's most prized bottling, however, is certainly the Sei Vigne Insynthesis.  Named for the six vineyards from which it hails, the wine is a hallmark of modern Barbera.  A great, structured robust wine with lingering spiciness, vanilla and extracted fruit, it was awarded the full Tre Bicchieri from the Gambero Rosso, and is the full expression of Vinchio-Vaglio-Serra's dedication and passion for Barbera.
Pairing with Barbera is a delight, as it is a truly versatile food wine, and Piedmont offers some of Italy's greatest cuisine.  From carne cruda, risotti and agnolotti dal plin to braised beef in barolo, bagna cauda and vitello tonnato, the food from Piedmont is classic.  

Though menu is still being formulated, it will be four courses featuring Certified Piedmontese Beef, truffles and house pasta.  The cost is  $70/person before tax and tip and reservations can be made here or by calling 402-916-9274.