BARBERA

Barbera is an Italian red wine grape and is the third most-planted red grape variety in the country after Sangiovese and Montepulciano. Known for its deep colour, full body, low tannins and high acidity, the grape makes for a food-friendly wine.

Barbera wines are known for their black fruit and ripe berry flavours with hints of spice. When aged in oak, they acquire additional vanilla, espresso and chocolate notes.

The highest-quality versions are generally from Piedmont in northwest Italy, where it is used to make renowned wines such as Barbera d’Asti, Barbera di Monferrato and Barbera d’Alba.

Outside Italy, winemakers from Argentina to California have embraced the Barbera grape and now produce their own styles of this versatile wine.

Why give Barbera a try? Barbera is a winning choice if you enjoy wines that pair easily with different foods and offer a balance of juicy fruit and invigorating acidity. It’s the perfect companion for classic, heartwarming Italian dishes, enhancing the flavours of rich tomato sauces and robust cheeses.

Barbera is native to the Piedmont region in northwest Italy, specifically in the hills of Monferrato, with historical references to the grape dating back to the 13th century. Barbera remains one of Piedmont’s most popular red grapes.

The most highly esteemed Barbera wines come from the vineyards in the hills of Monferrato of Asti and Alba, where the wines get Denominazione di Origine Controllata e Garantita (DOCG) status – the highest classification for Italian wines.

Barbera d’Asti wines are known for their deep, ruby-red colour and robust flavours of ripe berries and dark fruits, often complemented by notes of pepper, anise or dried herbs. Barbera d’Alba, located in the Langhe hills near Barolo and Barbaresco, offers wines that can be slightly more structured due to the different soil compositions.

While Piedmont is Barbera’s home, the grape is also found in the Lombardy and Emilia-Romagna regions.

Outside of Italy, Barbera is becoming increasingly popular in California, particularly in the Central Valley and Sierra Foothills, where it is prized for its adaptability and productivity. It is also grown in Argentina, Australia and South Africa.

In Australia, Barbera can be found in several wine regions, particularly those with cooler climates that mimic its native Piedmont region in Italy, such as McLaren Vale, Adelaide Hills, King Valley, Riverland and Barossa Valley.

Here, Barbera is generally used to produce single-varietal wines rather than blends. These wines are appreciated for their bright acidity and juicy, cherry-like fruit flavours. The wines can range from lighter and more delicate, particularly from cooler climates, to rich and full-bodied, especially when grown in warmer regions. Australian Barbera wines are well-suited for drinking young, though some winemakers age them in oak to add complexity and structure.

Barbera wines are typically deep ruby to garnet in colour and are generally full-bodied. A key characteristic is their high acidity, making them taste fresh and crisp. Simultaneously, they are known for their relatively low tannins, which lends a certain smoothness to the wine.

Barbera wines are typically fresh, fruity and easy-drinking. They’re meant to be enjoyed young. Expect vibrant dark fruit flavours plus a warming, subtle hint of spice.

Barbera wines go from fresh and fruity to smooth and mellow when aged. They feel softer and more rounded on the tongue and develop more complex hints of pleasantly stewed fruits. If aged in oak barrels, sweeter hints of vanilla, espresso and chocolate can develop.

In warmer climates, such as California and South Australia, Barbera often has a riper, more fruit-forward style.

Regardless of where the grapes are grown, Barbera wine’s high acidity and bold flavour make it an excellent choice for various food pairings.

Barbera wine is renowned for its vibrant acidity and juicy fruit character. It typically has intense flavours of ripe red and black cherries, often with hints of blackberry and plum. Savoury notes of anise, dried herbs or black pepper may also be present in some wines, adding a layer of complexity.

Barbera wine may develop additional hints of vanilla, toast or sweet spices like cinnamon and clove if aged in oak. Extended oak ageing can also give the wine flavours of chocolate or coffee.

The wine’s high acidity makes it taste bright and lively, which helps balance its rich fruit flavours. Barbera wines generally have lower tannins, which means they are less likely to have the astringent or drying sensation that some red wines can produce.

With its high acidity and juicy fruit flavours, Barbera wine is a versatile red for food pairings. Its bright acidity can cut through richer, fattier dishes, while its fruit-forward character beautifully complements a range of flavours.

A classic pairing is with Italian dishes such as lasagna, pizza and spaghetti Bolognese. The wine’s acidity goes well with the acidity of tomato-based sauces.

Barbera also pairs deliciously with hearty meat dishes, including steak, lamb, pork and herby sausages. Grilled or roast meats also work well, as the char from the grill can match the depth of the wine.

For vegetarian pairings, dishes such as grilled vegetables, lentil stews or pasta with roasted tomato sauce can work brilliantly. The wine’s intense fruitiness provides a delightful contrast to the earthy, savoury flavours in these dishes.

Barbera pairs perfectly with hard, aged cheeses such as Parmesan or Pecorino. Its high acidity slices through the fattiness of the cheese, cleansing the palate with each sip.

Barbera wine is best served slightly cooler than room temperature – between 16-18°C – to highlight its bright acidity and fruity character. Serve in a large, broad-rimmed red wine glass to enjoy the wine’s aromas.

Barbera doesn’t need to be decanted before enjoying it because of its low tannins, high acidity and naturally intense fruitiness. Simply uncork, pour and enjoy!