Grape · Piedmont, Italy
Barbera
bar-BEH-rah
Piedmont's high-acid weeknight
Deep color, low tannin, flashing acidity. Barbera is the Langhe's daily red — cherry and spice, pizza wine that can also be serious.
- sour cherry
- anise
- violet
- black pepper
- plum
Profile
Bodymedium
Acidhigh
Tanninlow
Sugardry
Barbera d'Asti and Barbera d'Alba are the two main appellations. Old vines and a thoughtful barrel can make a wine of real depth; most bottles are stainless, juicy, and meant for the table this year.
It fills the gap Nebbiolo leaves: drinkable young, friendly with tomato, no two-hour decant. That is a feature, not a lesser rank.
Pizza, agnolotti, sausage, and tomato sauces. Serve at 57–61 °F (14–16 °C).
At the table
Service
57–61 °F (14–16 °C). A brief chill helps the acid sparkle.
