(ba-BEH-rah)
Synonyms: Barbera, Barbera d’Asti, Dolce, Babera Fine, Barbera Forte, Barbera Grossa
Wine Name: Barbera, Barbera d’Alba, Barbera d’Asti, Barbera del Moferrato
Background: A popular acidic, red berry-flavored grape in the Piedmont area of northern Italy. It is made with and without oak in different styles. Tannins are relatively low unless oak is used. Sometimes it is raisin or prune-like if overripe, but generally it has a hint of cherry taste with a touch of spice. Because of its high acidity, Barbera is best as a good food wine to accompany acidic foods.
Classic Brands and Sources: Italy – Roberto Voerizo, Aldo Conterno, Coppo, Pio Cesare, Vietti, Michele Chiarlo, Ca’Bianca, Braida di Giacomo Bologna; Australia – Crittenden Wines; USA – Au Bon Climat, Montevina, Bonny Doon, Renwood, Jacuzzi, Viansa; Argentina – Norton
Characteristics:
| Style #1 – northern Italian
Body – medium Acidity – high Sweetness – dry Tannins – medium |
Wine and food pairing guidelines:
Pairs with a wide range of meats except light fish dishes. Can pair with spice and does better with acidic foods or sauces.
Foods and Entrees that usually pair:
cold sliced meats, antipasti, BBQ, beef, sausage, chicken, game, ham, tomato-based pasta, pizza
Cheese Pairings:
Asiago, Bel Paese, Fontina, Gorgonzola, Grana, Morbier, Muenster, Parmesan, Pecorino, Romano, Taleggio