Barbera is one of the world's most widely planted grapes. In its native Italy, it is the second most common red wine grape and is the wine of choice in the Piedmont area, Italy's most sophisticated and wine-oriented region. Successfully transplanted to California, there are almost 11,000 acres of Barbera planted in the Golden State. The vast majority of plantings are in the Central Valley with some acreage along the coast and in the Sierra Foothills. California winemakers value the Barbera for its natural high acidity and use the grape primarily for blending with other red wine grapes.

Those Barberas that are produced from grapes grown in the cooler areas are generally of a high quality and are worth seeking out. They can exhibit considerable character, beautiful dark color, berry-like aroma, fruitiness and good aging potential. The fruitiness and acidity of Barberas make them ideal companions with seasoned foods such as lamb prepared in a Mediterranean style or hearty pasta dishes. Serve at cool room temperature..

T–bone steaks from the beef short loin are among the choicest cuts of beef for outdoor grilling. The fresh tarragon red wine marinade adds succulence to the meat. Serve with grilled potato halves, a tomato-cucumber salad with fresh dill and crusty garlic bread. Fresh berries over frozen yogurt makes a great finish.
 

T–bone Steaks 2 16 oz T–bone steaks, 1-inch thick
1 tsp Worcestershire sauce
1 large clove garlic, cut in 8 slices
1 medium onion, finely chopped - cut in 8 slices
1 1/2 Tbsp chopped fresh tarragon or
1 1/4 tsp dried tarragon
3/4 cup dry red wine
2 Tbsp grapefruit juice
3 Tbsp olive oil
Salt and freshly ground black pepper
2–4 fresh tarragon sprigs

Preparation

Trim excess fat from steaks and slash the remaining fat edge to prevent curling. Cut 4 evenly spaced slashes in each steak and insert a garlic slice in each. Place steak in a shallow glass dish. In a 2–cup glass measuring cup, combine wine, grapefruit juice, olive oil, Worcestershire sauce, onion and chopped tarragon. Pour over steak, turning to coat all sides. Cover and refrigerate for 2 to 3 hours, turning steaks at least two times.

Prepare grill or preheat broiler. Remove meat from marinade and place on grill rack or broiler pan. Grill steaks 5–6 inches from hot coals, basting with the marinade occasionally, until browned, about 7–8 minutes per side for medium-rare. Or broil 5 inches from heat for about 8 minutes per side. Adjust times for desired doneness. Remove steaks when done and transfer to warm serving platter. Season with salt and pepper and garnish with tarragon sprigs. Slice and serve immediately. Makes 4 servings.
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Preparation Time and Servings
15 minutes • Marinating time: 2–3 hours • Cooking time: 14 – 16 minutes •