Getting to know
Barbera (bar-Bear-uh) is a dark-skinned, red wine grape that is considered to be Nebbiolo’s baby brother. Its wines are juicy and relatively light-bodied despite its bold, deep purple color. Barbera grapes are used both in blended wines and single varietals. It’s low tannins, moderate alcohol and high acidity produce extremely drinkable wines.
If unoaked and aged in stainless steel, Barbera wine has a sour cherry, anise and herbal notes. The acid complements the natural cherry flavor found in Barbera wines and maintains the tangy and bright flavors. As the wine ages from oak interaction, the flavors can become richer.
Look for flavors like mocha, chocolate or raisins. Other dominant flavors include sour cherries, dried strawberry, licorice, black pepper, lavender, blackberry, mulberry, plum, mocha, tobacco, smoke and tar.
WHERE TO FIND THE Barbera GRAPe
The Barbera grape is naturally high in acid and can be produced in warmer climates like California or Argentina, albeit Italy is where it has earned its reputation for producing outstanding wines. Well-known Italian regions for producing Barbera wine include Piedmont, North Coast and Mendoza Valley.
Other names to look for when exploring Barbera wine:
When is the Right Mood for Barbera Wine?
BARBERA WINE RECOMMENDATIONS
Looking for recommendations on Barbera wines? Here are a few we suggest you sip.
Carpe Travel collaborated with Maia Parish to compile the grape varietal overviews. Maia Parish is an award-winning events producer, sommelier, wine judge, and media consultant. She lives in Denver, Colorado and likes to eat copious amounts of food. You can find her here www.linktr.ee/thewinemistress.