Barolo producer Enzo Boglietti has spectacular vineyards in the hills of La Morra outside Alba. Known for his Barolo crus, especially "Brunate," he also makes some terrific Barbera. Rich in color and fruit, the 2007 is one smooth customer with a velvety mouth-feel and the taste of ripe, dark berries in the mouth. With its higher acidity, Barbera is a nice partner to fatty salame, pasta with ragu and, of course, pork chops and ribs thrown on the barbecue.
If you happen to come across a bottle of "Roscaletto," his barrel-aged Barbera, grab one too. It costs a little more, but it's richer and more concentrated.
-- S. Irene Virbila
Region: Piedmont, Italy.
Price: About $22.
Style: Fresh and fruity.
What it goes with: Barbecued ribs, pasta, pork chops and salumi.
Where to find it: Hi-Time Wine Cellars in Costa Mesa, (949) 650-8463, www.hitime Wine Exchange in Orange, (714) 974-1454 and (800) 76WINEX, www.winex.com; and the Wine Loft in Carlsbad, (760) 944-1412; www.thewineloft.Copyright © 2015, Los Angeles Times