Barbera

 (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