Barbera

Wine Style:
It’s known for its high acidity, deep ruby color and full body, with low tannins and berrylike flavors. Recommended food pairings include braised veal and pasta with tomato and herb sauce.

Flavors:

Origin:
Piedmont in Italy

Found:
Italy and California

Barbera is planted extensively in Piedmont and south-west Lombardy and accounts for over 50% of the wine produced in the region. The majority is sold simply as Barbera del Piemonte, but the best wines are the DOCs, Barbera d’Alba and Barbera d’Asti. It ripens late (after Dolcetto but before Nebbiolo).

They have a pronounced acidity that can be accentuated by overproduction. When young, the wines offer a very intense aroma of fresh red and black berries. In the lightest versions notes of cherries, raspberries and blueberries and with notes of blackberry, black cherries and fruit in brandy wines made of more ripe grapes.

Many producers adds the flavor of toasted (searing the wood over open fire) oak barrels, obtaining very good results in terms of complexity and longevity when vanilla and ‘toast’ is added to the original fruit aroma.

Further Reading:
Cellar Notes
Appellation America