Barbera on the whole is more economical than wines made with Nebbiolo such as Barolo, Barbaresco and Gattinara. Additionally, better quality Barbera is now widely available and there are more styles to choose from too. Add to this the fact that Barbera with its high acidity makes it a great food wine and you have a winning combination.

Barbera is also capable of much greater yields than Nebbiolo and has softer tannins than Nebbiolo and thus can be consumed earlier although really good Barbera can also be longlived.

 

Barbera grows in a number of regions in Italy including Piedmont, Lombardy, and Emilia Romagna. It is also planted in some of the southern regions but to a lesser degree. The grape’s popularity is such that it is also grown in California, in Argentina and in Australia where it was brought years ago by Italian immigrants.

 

Barbera is Italy's second most cultivated grape (after Sangiovese). Barbera flourishs when the climate is warm but not too hot and in chalky, clay soils which abound in Italy. Documents mention the Barbera grape as far back as 1246 and 1277. These documents were found in Casale Monferrato in Piedmont.

 

The most prestigious Barbera’s are those that come from Piedmont. Barbera d’Alba, Barbera d’Asti and Barbera di Montferrato are the three most famous areas for this prodigious grape variety in Piedmont.

 

The differences between Barbera d’Alba and Barbera d’Asti are quite subtle. The production area of Alba is much smaller than Asti because most of the prime spots in Alba are reserved for growing Nebbiolo which makes Barolo. Barolo is at least two to four times more expensive than Barbera so there are clearly economical reasons behind the planting choices in Alba.

 

There is also a subzone of Barbera d’’Alba called Barbera d’Alba Colline Nicesi. Barbera d’’Asti which has the DOCG or denominazione d’origine controllata e garantita designation is somewhat softer and less complex than Barbera d’Alba while Barbera del Monferrato is a more rustic version of the Barbera d’Asti and can be made into the semi-sweet or frizzante styles as well. Nizza Montferrato is a very special area for Barbera in the Asti region and the wines from there tend to be of a higher quality.

 

In terms of its taste profile, wines made from Barbera can be rich and complex with well integrated acidity and lovely fruit aromas and flavors. Barbera comes in a very wide range of styles but its color is always the same, a rich deep ruby. It had been used in the past to add color to Nebbiolo based wines. Barbera is full bodied with low tannins and high acidity. It is a very vigorous variety and must be closely monitor so that it doesn’t over produce.

 

Barbera can also be vinified in a variety of ways including barrel maturation in new oak which tends to add some spice and character to the wine. One producer really changed the view on Barbera, Giacomo Bologna, was the first to adapt Barbera to the use of small French oak barrels, barriques, and he also drastically decreased yields. Oak barrels fermentation and/or maturation also adds structure to the wine which on its own lacks some tannins.

 

In Oltrepo’ Pavese in Lombardy, Barbera is usually blended with Bonarda and Croatina. Barbera is also planted in the Colli Piacentini near the city of Piacenza in Emilia Romagna. It is often blended with Bonarda in this region as well. It is a key ingredient in the wine Gutturnio and is sold with the Colli Bolognesi and Colli di Parma labels. In addition to these areas, there is also a grape known as Barbera Sarda that grows on the island of Sardinia.

 

Barbera works very well with many different dishes, pastas, pizzas as well as heavier meat dishes or even hamburgers and simple fare.

Try it with a traditional piedmontese recipe, the Bagna Cauda.

Whether buying a traditional Barbera or one of the more modern styles, this grape can answer many different wine needs. It is also a more inexpensive alternative, retailing at between $10-$20.