Barrique Wine Bar: Like Tasting Wine in a Barrel

Last month, Linda and I stopped in for a drink at Barrique before an awesome dinner at Babbacco.  If you’re in SF, check Barbacco out.  The food was ridiculous, and it was the first time we ordered wine through an iPad (not the best experience).

Anyways, Barrique is a small bar with a few tables in the front, a wood bar with their barrels behind, and some other areas that were off limits due to a private party (which made things so crowded that we almost bailed).  The staff was great and grabbed us some wine while we waited for a table.

I went for the Cabernet Franc and Linda went for the Pinot Noir.  My glass reminded me of Christmas with flavors pine and berry.  Linda enjoyed her Pinot but didn’t think it was too memorable.  We both opted to switch on our second glasses as we sat down at a high-top table.  There were two Cabs on the menu so we asked our server the difference between them.  During his explanation we discovered a little bit more about Barrique and their operation.

Barrique makes its wine in 3 different ways.  Sometimes they buy grapes from farmers and process the grapes into a finished wine.  Other times they buy completely finished wines in the barrel.  Their last method is to buy the juice and then blend it after purchase.  Our second wines fell into these last 2 methods.

Linda’s Mt Vedeer Cab was purchased as a finished wine and delicioso strong fruit wine.  It was a little tough to drink by itself; the wine seemed to need some food to complement its vanilla flavors.  My Sonoma Cab was produced by combining juice from a couple of wineries.  For whatever reason, I wasn’t as confident with this method, but the Sonoma Cab turned out great.  It had some spice and easy to enjoy tannins.

I’m not sure if we’ll be back since it takes some of the learning out of wine.  It’s fun to discover details about a winemaker, a varietal combination, vintage, or a server’s recommendation.  On the other hand, there’s definitely something unique about enjoying wine from a barrel that’s stripped of it’s name.  The microeconomist in me begins to think I’m getting a deal on the wine since it’s not branded, but the student wishes I got more out of the process.

Cabernet Franc, Cabernet Sauvignon, Pinot Noir, Wine Bar

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