A Perfect Pairing for Pasta

OK, so I like alliteration. I'm really not talking about wine pairings for any old pasta, but good old-fashioned spaghetti and meatballs. Sunday my Dad cooked the traditional family recipe for my birthday (rumor has it I may get my hands on that soon!).

Being my birthday and all, I wanted to have a suitable wine with it. Chianti may be a common choice for spaghetti and meatballs, but I like to experiment with other options--not straying too far from Italian reds of course. Barbera can be an especially good choice, and I went with one from Guidobono this time. It had nice acidity to match that of the tomato sauce, but enough blackberry fruit to make for a pleasing taste. It's on the light side, yet still has enough substance to stand up to the pasta and meatballs.

Barbera is a grape varietal typically grown in Italy's Piedmont region, in the northwestern part of the country. This is a big wine area, also home to the King of Wines--Barolo--and Barberesco. But a simple Barbara can offer good quality well under $20, and is a good choice the next time you have your version of spaghetti and meatballs.