Fashion Week Tampa Bay welcomes Barefoot Wine & Bubbly as the Official Wine of Fashion Week Tampa Bay 2009! With a wide range of wines and flavors to suit every pallet, Barefoot’s goal is to make delicious and affordable wines that can be enjoyed by everyone.
Barefoot initially started out in California in the Sixties as a “garage wine.” The brand was re-launched in 1986 and is now found in stores nationwide. Behind its fun, carefree and tasty appearance, Barefoot is also a big supporter of improving our world to make it a better place for all of us. Like Fashion Week Tampa Bay, Barefoot teams up with non-profits to help do its part to enhance and build up communities.
Besides helping Best Buddies Tampa and the YWCA of Tampa Bay through sponsoring Tampa Bay Fashion Week, Barefoot also takes an active role cleaning up beaches to ensure they are “barefoot friendly.”
Barefoot’s interactive website is fun, easy to use and full of information about the brand, products, events and more. Check them out for recipes (like the tasty one below!), information about how you can get involved in your town and even upload your own photos and scrapbooks to their website. Even if you aren’t a wine connoisseur, I guarantee you will find their website entertaining and informative!
Pour a glass of your favorite Barefoot flavor and toast to a better world!
Barefoot Bubbly Paradise
Wine Pairing: Bubbly White Zinfandel
– Barefoot Bubbly Brut (dry) OR Barefoot Bubbly Extra Dry (sweeter)
– Barefoot Bubbly Pinot Grigio OR White Zinfandel Champagnes
– Fruit juices or mixers
– Fresh fruit for garnishes.
1. Find your favorite glass.
2. First pour in Barefoot Bubbly White Zinfandel Champagne- about 1/3 of the glass size
3. Next pour in your favorite juice, I really love Guava Juice or Strawberry (pictured)
4. Slice a thin wedge of your favorite garnish. I really love Star Fruit, Kiwi, and Pineapple!
5. Kick off your shoes and enjoy!
Southern Spaghetti Carbonara
Wine Pairing: Chardonnay
1 Vidalia onion, or other sweet onion, chopped
8 oz smoked bacon, chopped
3 eggs, plus 2 egg yolks
2 cups sweet grape or cherry tomatoes, cut in half lengthwise
1 cup Barefoot Chardonnay
1/2 cup parmesan cheese
1 package whole wheat or white spaghetti
Pepper to taste
Preheat skillet. Chop bacon and add to the skillet, and cook over medium low heat until the bacon has rendered all of its fat and it is crisp. Drain bacon on a paper towel or dishtowel. Drain most of the bacon grease, reserving enough to coat the bottom of the pan, about 2 tablespoons. Cook pasta according to package directions. Drain pasta. Sweet the onions cooking over medium low heat in the bacon grease until softened. De-glaze pan with chardonnay, and add tomatoes, bring to a boil, and reduce to a simmer. Whisk the eggs. Temper the eggs by adding a little of the simmering chardonnay at a time to the eggs while whisking continually. Add the pasta to a large serving bowl. Add the onions and the tomatoes. Then add the eggs and toss until the sauce has thickened. Add cheese and mix well. The hot pasta will cook the eggs and melt the cheese.