Wines You Could be Drinking

If you're a bit tired of Chardonnay, Malbec, Cabernet, or whatever you've binged on for a while, then I've got a few other choices for you! Maybe wines you don't see too often in the store, or just don't know much about. Actually, it could even be because you don't know how to pronounce them. These all make excellent food wines.

Vermentino  (ver men TEE no)

A white grape grown in much of the Mediterranean and introduced to the U.S. in the 1990s. There's just a bit over 100 acres planted in all of California. It's a bit similar to Sauvignon Blanc in that there are tart fruit flavors. And like SB it's aromatic and refreshing and made to drink young. 

In Sonoma County, I've recently had Vermentino from Seghesio and Unti and loved them both (and I rarely drink white wine)!

Barbera  (bar bear ah)

A popular grape in Italy with low tannins (the dryness) and high acid (the brightness) makes it a great food wine. It's not complex, it's easy-drinking, made to drink young, and pairs with so many foods from grilled meats, pizza with mushrooms, spaghetti and meatballs, lamb, roast pork, etc. making if one of the most versatile food wines. That acidity is great for rich or fatty meals. 

Barbera has been grown in Sonoma County since the late 19th century. There's a lot of it now planted in the Sierra Foothill counties of El Dorado and Amador and the ones I've had from there have been quite good. There are a number of Barbera producers in Sonoma County; some I'm familiar with are Imagery, Preston, Sebastiani, Seghesio, and Unti.

Dick Cooper (1939-2021) owner of Amador's acclaimed Cooper Vineyards,
known locally as Mr. Barbera

Sangiovese  ( sahn-joh-vay-seh)

The most planted red wine grape in Italy isn't that popular on this side of the pond. Why is that? Actually, it's the one Italian grape most American wine drinkers know -- as Chianti. Chianti is a grape-growing region where at least 70% of any wine must be Sangiovese. It's a higher acid wine like Barbera, but comes across a bit heavier and drier. This wine can have characteristics of earth, leather, dried herbs, and red fruit. It's often not a great wine to drink by itself, but shines when matched with foods such as steaks and anything with tomatoes.

Sonoma County grows more Sangiovese than any other county in the state, but it's just 330 acres. A few of the Sonoma County Sangioveses I'm familiar with are (you've seen some of these names before): Ferrari-Carano, Imagery, Muscardini, Seghesio, Trentadue, and VJB.

Mostly Sangiovese & Cabernet in the blend