Barbera is an Italian red wine native to the Piedmont region. It is an ancient varietal and, next to Nebbiolo, it is the second most widely planted red wine grape in Italy. Fifteen times more acreage is devoted to its cultivation than to Sangiovese, for instance.http://www.winepros.org/wine101/grape_profiles/barbera.htm Barolo and Barbaresco are also from the Piedmont region.
A medium to heavy-bodied wine, Barbara has a deep ruby red color and tart berry or cherry flavor overtones.http://www.greatwinesmadesimple.com/wine-varieties/Barbera-Wines.html This wine pairs well with meat and pasta entrées, and vegetable dishes such as eggplant purée.https://www.starchefs.com/wine/features/html/red_wine_and_fish/html/index.shtml
Taking an underdog role to the better known Nebbiolo and Chianti wines from Italy, the rising popularity of Barbera is relatively recent. Originally grown as a rustic grape suitable for table wine, it was discovered by latter day vintners and subsequently given prime growing areas within the vineyards of the Piedmont region.
Barbera is used in blends along with Merlot, Cabernet, Nebbiolo and others. For instance, Gaja Winery makes the blended wine Sito Moresco (Nebbiolo, Barbera and Merlot).http://www.terlatowines.com/wines/italy/gaja/angelo_gaja.asp Great value wines can also be sourced from the a number of top producers who bottle under the Barbera d'Alba and Barbera d'Asti Denominazione di Origine Controllata (DOC)s.http://www.thewinedoctor.com/regionalguides/italy.shtml
Wine Review - Italian Barbera Wines
This wine expert (oenophile), Kyle Meyer, presents two Barberas for viewers to assess. Barbera was typically the "underdog" Italian red wine, and vintners dedicated to producing this rich red wine in prime locations are relatively recent. Vines may be in the 30-60 year range. Oak is used to age the wine to give it more body. Cocoa and raspberry and spices and in some Barberas are prominent, and smokey tobacco aromas in the more full-bodied Barberas.
Serving Suggestions
Sangiovese | Chinati | Barbaresco | Nebbiolo | Red Wine | Piedmont | Italy
References
Fast Facts
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Body
Medium to heavy body red wine
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Color
Distinctive ruby red color
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Acidity/Tannins
High in acidity and low in tannins
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Flavor Overtones
Flavors for barbera wine often include cherries, blackberries, raspberries and blueberries
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Food Pairing
Pairs well with beef, meat entrees and tomato sauces
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Alcohol Percentage
Barbera wines have at least 12% alcohol
