As fall descends upon us and the days take on soft breezes and chill, I’m claiming it’s the perfect time for a new era for Barbera. Barbera d’Asti, the “other” red of Piedmont. Why now, you ask? To really understand all of the reasons, grab a bottle, pour a glass and join me in my exploration.
Piedmont, the foothills of the Alps in Northwest Italy, is famous for amazing wine. The Gavi region’s Cortese is perhaps one of my favorite Italian white wines. Barolo and Barbaresco are renown for Nebbiolo which an appear tame to the eye, but have lion-like flavor and tannins. But Barbera seems to always take second stage as the lesser red varietal in Piedmont. I’m calling for a change!
Now, let’s get one thing straight. I’m in no way shirking Nebbiolo – it just happens to be my AH HA Wine transitioning my wine story from cabs and chards to the broader world of gorgeous wine exploration. What I am trying to do is give credence to Barbera’s distinct characteristics and share why this wine deserves more attention. I’ll start with one very important fact – IT’S LESS EXPENSIVE! Yes, it’s true! While you’ll pay on average $100 or so for a highly rated Barolo or Barbaresco, a similarly rated Barbera will be around $30! What’s not to love?
How do you define a new era?
From a flavor perspective, Barbera is inherently fruit driven with red fruits being most prominent. Cherry, dried strawberry, red plum and more. Soft spices often resulting from time in oak give another layer of richness to these wines. Tannins are mild, alcohol levels are typically in the lower ranges, but acidity – holy wow this wine delivers! I’m a huge fan of higher acidity in red wines. I love how it brings out the tartness of the fruit flavors. I love how it enhances nearly every dish you can imagine. And I love how it balances tannins and alcohol for a true fruit driven style without any broodiness or seriousness. It’s simply fun!
For an old world wine, Barbera is actually the varietal, not the region as with most labeling traditions. Barbera d’Asti, Barbera d’Alba, Barbera d’Monferrato are named after the wine regions, however. Each is subtly unique based on terroir differentials – to learn more about how terroir and soil impact wine, listen to Somm Women Talk Wine and we’ll give you more information than you’ll ever need! In the New World, you can find Barbera growing in California, Australia, even Uruguay.
We all know Chianti, the most prolific red wine of Italy, from the Sangiovese grape. We all know Cab and Merlot from Napa, Bordeaux, Chile and beyond. But I highly encourage you to get to know Barbera. It’s the absolute perfect red wine for my favorite season of all, Fall. And it truly deserves a place on your wines to explore list and in your glass. I promise you’ll thank me for this recommendation!
Cheers!🍷
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Barbera d’Asti will always be known as “airport” wine for Sharon and me, since we had to gulp down half of a bottle from dinner the night before in the Rome airport in front of the guards and airline people. Sharing straight from the bottle over 30 minutes before boarding to come home from a great trip to Italy. We were not going to let that bottle go to waste! We have BdA in our wine collection as a celebration aid.
I love that story Hal! Thanks for sharing – Cheers to the next adventure and bottle!