Wine-o: Il Cuore Barbera

Il Cuore Barbera, 2009, Mendocino County, CA

14.7% Alcohol

This Valentine's Day, what better wine to enjoy at home with those you love, than one from Il Cuore "The Heart" vineyard.  They have a variety of wines from Chardonnay to Cabernet, Barbera and more.  

This is a great dry red wine with a full bodied taste of fruits, (to me, plum and blackberry).  It tasted crisp with medium tannins along the top of the tongue.  The wine had simpler flavors than a Zinfandel or strong California Cabernet Sauvignon.  It paired wonderfully with the amazing gumbo The BF made for us.  It was recommended to me for pairing with wild game such as venison or wild duck (both of which were in the gumbo!)

Described by Dreyer Wine Co. as 

This vintage represents our fifth release of Barbera, the robust wine of the fabled Piedmont region of northern Italy. Long known as a rich, dry red wine it has been consumed at Italian tables throughout this region on an everyday basis. The grapes for the Il Cuore Barbera were harvested from vineyards in Mendocino County. The ripe raspberry aromas and rich cane fruit offers attractive complexity with soft tannins. The wine has dark garnet color with mouth-filling smooth fruit flavor with spice.

Freya's Score: 7

Don't forget to add some flowers to your Valentine's Day, either as a gift or just to spruce up your house!  This year, why not go local and support a small floral business (like the new Bud to Branch in downtown Bentonville)?

Cost: ~ $15 in Southern Missouri, bought from the Macadoodle's location in Pineville, MO.  This is a great deal if you purchase it with the fantastic Macadoodle's case of wine deal.  Try out the Macadoodle's new e-commerce store to have wine and other goodies delivered to you.  

Wine-o: Friday's Folly & Venison Steak Marinade

Friday's Folly Red Table Wine, Boulder CO

And a folly this wine is.  I should've known by the label as there is no year printed.  However it does note "100% Colorado Grown" which I thought was a good sign...  


This wine tastes off, it has a musty overpowering smoky flavor.  The first night I opened it I felt it was drinkable, and I looked forward to trying it again after it had aired a day.  But alas, it tasted only worse a day later.  

It was when I realized drinking it was a chore that I decided to convert it into marinade.  I have no doubt that it will flavor our venison backstrap steak deliciously tonight.

Simple venison marinade:

5 parts red wine

sprinkle of Tarragon 

1 part Dale's Seasoning sauce (optional: any steak sauce will do, omitting the sauce and using just wine will also work)

Allow steak to sit out for a couple hours.  It is important to thaw the steak in warm saltwater.  This will take away some of the "gamey" flavor.  After steak is mostly thawed, cover with marinade and let sit until ready to cook.


Wild game is a much leaner (and healthier) meat than beef or farm raised meat that you will find in the grocery store.  Because of this it is important to cook the meat very hot and very fast.  If the meat is left on the heat for a longer time it will lose a lot of it's moisture and gain a touch texture.

 Freya's Score: 3 I give this wine points for being a local wine where I bought it.  The wine has a better flavor than Arkansas red wines, it is more musty than overly sweet.

Cost: ~ $15  from a liquor store between Boulder and Denver