While the attention is often all on the Nebbiolo grape when it comes to northern Italy's Piedmont region (Piemonte in Italian)—because of Barolo, Barbaresco, and the like—Barbera should not be overlooked. Generally speaking, it's more of an everyday red wine than those high-end bottlings, but one that can provide much enjoyment. The overwhelming majority of Barbera plantings are found in this northern Italian wine region, but some pockets of the New World also grow this red grape and produce varietal wines, such as California, Argentina, and Australia.
What grape is Barbera made from?
You likely know Barbera, if you know it at all, by the full names of its most common appellations (in Italy referred to as DOCGs): Barbera d'Alba, Barbera d'Asti, and Barbera del Monferrato. A quick tip on Italian Barbera, if you see the word "superiore" it doesn't necessarily mean superior; it just means that the grapes have produced 12.5% alcohol. Barbera grapes can be made into various wine styles, from light-bodied and easy-drinking to versions with a little more tannins and heft. In the hands of serious winemakers, the grape variety shows nuanced expressions of Italian terroir and high acidity.
Is Barbera wine sweet or dry?
The typical flavors of Barbera wine are blackberry, black cherry, and raspberry. Leaner versions tend toward more red fruit, while riper ones will exhibit more black fruit. Barbera can also have floral aromas, like violets, as well as plenty of spice, such as black pepper, anise, and cinnamon. Overall, these wines are generally quite juicy and easy-drinking; however, some more structured and age-worthy bottlings exist as well.
Want to learn more about Barbera?
Want to learn more about Barbera? Check out Firstleaf’s Ultimate Guide to Barbera.