Barbera Wine

Barbera has been one of Italy’s most-loved grape varieties for centuries, yielding wonderfully aromatic, fruity red wines that are easy-drinking and perfect for everyday enjoyment.

In recent decades, the once-humble Barbera has enjoyed a revival of sorts, with improvements in winemaking techniques boosting both quality and its reputation.

Barbera is a wine that is typically drunk young in Italy. However, good examples of Barbera wine, especially those aged in oak barrels, can be cellared for up to ten years.

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Barbera is an old grape variety dating back to the 13th century, with its origins in the Piedmont region of Italy. It is also grown elsewhere in Italy—in Lombardy, Puglia, and the Sannio region in the northeast of Naples.

As its popularity has soared, Barbera migrated globally, including to Italy’s neighbor, Slovenia, as well as to warmer climates, such as Argentina, South Africa, Australia, and California here in the U.S.

Barbera grapes are dark-skinned, and their wines are equally deep and vibrant in color. It would be easy to assume that these wines would be rich and bold like Cabernet Sauvignon, but they are light on the palate, with a soft mouthfeel.

Barbera is typically a light-medium-bodied red wine with high acidity and typical levels of alcohol (13—15% ABV) for a dry red wine. It has a softer tannin profile while young, adopting a denser body when matured in barrels.

Barbera is enjoyed as a young wine, usually drunk within two to four years of being bottled.

Barbera is a refreshingly fruity wine with an eclectic mix of flavors, depending on where the grape is grown.

The most common tasting notes include:

• Cherry
• Strawberry
• Raspberry
• Blackberry
• Blueberry
• Plum

When Barbera is matured in oak barrels, secondary flavors emerge, including:

• Vanilla
• Star anise
• Nutmeg
• Clove

Barbera wines can vary depending on where they come from and how they are aged. For example, Barbera wines grown in Italy’s cooler climates have herbaceous, floral, and mineral notes. In comparison, those from warmer climates, such as California or Australia, can be fruitier and more complex, with flavors such as:

• Licorice
• Truffle
• Leather

Barbera is an excellent choice for red wine drinkers.

When choosing a high-quality Italian Barbera, look for vineyards around Asti and Alba in Piedmont.

If a medium-bodied red is more to your liking, consider choosing a Barbera from warmer climates, such as Australia or Argentina.

Finally, don’t be afraid to experiment. There are so many different Barberas out there, so it’s worth trying a few to find one that you really love.

Barbera’s intense color, high acidity, and low tannins make it incredibly food friendly. As you’d expect, it’s an excellent partner for Italian classics, such as pizza and tomato-based pasta dishes.

It also pairs well with rich, hearty dishes, so think about red meats, root vegetables, and mushrooms. A bottle of Barbera will beautifully match herb-crusted lamb rack with roasted root vegetables, or for the perfect takeout meal, try Thai duck noodle soup.

Opt for flavorful, sharp cheeses, such as Gouda and Gruyere, along with blue cheese when putting together a cheese board to accompany a bottle of Barbera.

Serve Barbera at room temperature (around 68° F) in a standard red wine glass. With aged wines, opt for a larger Burgundy-style glass, allowing the wine to aerate and release all those delicious fruity aromas and flavors.

When serving Barbera wine, it is important to let the wine breathe for a few minutes before serving. This allows the wine to reach its full potential and allows the flavors to develop.