I'm calling this spot other-other. I went in search of anything today and found something! It had an alkalai bouquet. This was due to it being served extra-chilled. The terroir was detectable with occasional sediment. It was zippy on the front, but flabby on the finish. Fortunately my palate had been clean for weeks, if not months. So anything not named Charles Shaw was going to be appreciated. I paired it with something more substantial, but I think a fish would be ideal.
It probably would not be worth the distance during our city fall harvest. I wouldn't even call this the Barbera that you drink while waiting for the Barolo. But at this time of year it was akin to the Beaujolais release.