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In the past, Barbera was considered a "rustic" everyday wine, produced in large quantities and famous for its robustness. However, modern suitable winemaking methods have restored him to prestige, and today we find pieces that are really delicate and elegant. See for yourself!
Barbera - characteristics, distribution
It is the most widely grown grape variety in Piedmont, Italy, where its presence has been constant for centuries. Wines from the Asti, Alba, Alessandria, Monferrato and Oltrepò Pavese regions are especially prized. It can be vinified in purity or in a mixture with a small amount of Nebbiolo grapes, which alleviates its characteristic acidity.
How Barbera smells and tastes
Barbera, depending on the origin and wine style can be really diverse. The one from Monferrato is usually lighter, with strong acidity and fruity tones of cherry. In Asti you will find Barbera a more powerful, mineral and seductive bouquet. The wines from the Alba and Roero region are dominated by tones of plum, spice and a strong but pleasant acidity. However, in terms of common features, we can name the clear scent of blackberries, blueberries and pomegranate, as well as floral tones spiced with licorice and green pepper. It belongs to the very persistent wine , the taste of which spreads in the mouth long after tasting.
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Pairing with food and the way of serving
Barbera is ideally complemented by classic Piedmont appetizers, such as vitello tonnato, or cheese plates with gorgonzola, bross, tom or racher. He understands very well with simple sausages, lasagna or cannelloni. It is also suitable for meat dishes. The fuller version of this wine can be combined with more sophisticated dishes, such as risotto with truffles, venison or stewed and roasted red meat. Serve at a temperature of approx. 16 ° C.