"I WONDER WHO was the first to realize that sharp, lively Barbera and soft, round Bonarda were electric together. I salute that person and would, if I had one, raise my gutturnium (traditional Roman imbibing cup) and drink a toast to him/her with youthful cherries-and-chocolate Gutturnio, the result of such a blessed marriage."
-- Maureen Ashley, MW

Pliny, the Roman writer and wine authority listed this blend as one of Italy's best wines. It was enjoyed at the tables of Popes, noble houses and famous artists (Michelangelo). Traditionally it is decanted and served at 61-64 degrees F in a Burgundy glass. It goes best with savory vegetable stews, pasta with tomato or meat sauces and roasted red and white meats.

Podere Casale wines are made from authochthonous Italian grape varieties and appreciated for their authenticity, excellent value and pure enjoyment.

Barbera & Bonarda 2003: "It's a very dark wine, blackish-purple at the center, clear garnet at the edge. Fresh berries make for an appetizing aroma, warm and ripe; on the palate, mixed-berry fruit is shaped by tart, lemon-squirt acidity in a wine that, like many of its Italian brethren, is made to go with food.

The wine would do well with a variety of red meats, poultry and cheeses. I matched it against an offbeat pasta creation, shredded chicken in an Alfredo-style sauce accented with smoked Cheddar and a hint of chipotle peppers over fettuccine."

--- wineloverpage.com

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