This recipe was created exclusively to pair with the 2009 Barbera from Jacuzzi Family Vineyards . The wine is quite lively for a red, with bright raspberry and cherry notes and just a hint of tobacco. It won Best of Class in the 2011 San Francisco Chronicle Wine Competition and when you taste it, you'll know why. Barbera is the third most-planted grape variety in Italy, with its low tannins nice acids, it's an easy match for so many Italian dishes. With Jacuzzi's Barbera being so fresh and alive, it demanded a food pairing of equal stature. While bruschetta is usually made with basil, I chose mint to help keep the flavors a little light. By the way, bruschetta is pronounced like brusketta, which I said incorrectly for many, many years.