General Description: Barbera is a red grape variety indigenous to the Piedmont region in northwestern Italy, though it has also found a home in other Italian regions and countries with Italian immigrant populations, such as Argentina and the United States. It is known for producing wines with a high level of natural acidity and low tannins, making them vibrant and approachable. Barbera wines range from light and fruity to more concentrated and complex, often aged in oak to add depth and structure. The grape’s adaptability and the variation in winemaking styles result in a wide spectrum of wine profiles, from easy-drinking everyday wines to more serious, age-worthy examples.
Primary Flavours:
- Cherry
- Blackberry
- Plum
- Black pepper
- Anise
Taste Profile:
- Sweet-Dry: Dry
- Body: Medium body
- Tannins: Low to medium
- Acidity: High
- ABV range: Typically between 13% to 14.5%
Handling: Barbera wines are versatile in terms of serving temperature, but they are best enjoyed slightly cooler than room temperature, around 15°C to 18°C, which helps to highlight their fresh acidity and fruitiness. Younger, fruitier styles are best consumed within a few years of bottling to enjoy their vibrancy, while more structured, oak-aged versions can benefit from some ageing, developing more complex flavours and aromas over time.
Food Pairing Suggestions: The high acidity and low tannin profile of Barbera make it a versatile food-pairing wine, capable of matching with a wide range of dishes. It pairs particularly well with Italian cuisine, such as pasta with tomato-based sauces, pizza, and charcuterie, where the wine’s acidity complements the food’s richness. Barbera also goes well with grilled meats and vegetables, offering a refreshing counterbalance to hearty and savoury dishes. Its versatility extends to medium-aged cheeses, where the wine’s fruit character can shine.