Barbera Wine Profile
FRUIT: Dark Cherry, Dried Strawberry, Plum, Blackberry
OTHER: Violet, Lavender, Dried Leaves, Incense, Vanilla, Nutmeg, Anise
OAK: Yes. Large neutral oak casks.
AGEABILITY: Traditionally enjoyed within 2-4 years.
SYNONYMS & REGIONAL NAMES:
Barbare, Barbera d’Alba, Barbera d’Aosta, Barbera Sarda, Barbera d’Asti, Barbera del Monferrato
The Taste of Barbera Wine
Mish-Mash Flavor Somehow Barbera wine tastes both rich and light-bodied. Why is that? Well, one reason is that it has dark staining pigments that dye the wine to near-black. However, the taste of Barbera has notes of strawberry and sour cherry: flavors synonymous with light-bodied wines. Light tannin and high acidity make it taste ‘Juicy’. Most of the Barbera you’ll find is from Italy which leans towards more herbaceous flavors, you can see the differences below.
Barbera Food Pairing
Wines and foods that are single-noted can be made whole when put together. With Barbera wines try rich dark meats, mushrooms, herbs, herbaceous cheeses like blue cheese, higher tannin foods like root vegetables & braised greens. The idea here is that the bright acidity in the wine will make a rich fatty or high tannin dish complete.
Match the flavors within Barbera to make them stand out. Try sour cherry, sage, anise, cinnamon, white pepper, nutmeg, citrus and the Morrocan spice blend called Ras el Hanout.
Monferrato’s regional dishes include: tajarin pasta, Guinea fowl and porcini stew and carne all’albese (a Piemontese version of steak tartare with parmesan, olive oil and rocket.)
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