Although I haven’t posted much about Barbera, I’m beginning to have a bit of an obsession. Particularly after visiting McLaren Vale, I feel Barbera is having a moment in my heart. It isn’t that well known in Australia, so I thought it was about time that I created a Barbera wine guide so you can learn about it too!
Spotlight on Barbera
- Name: Barbera
- Pronounced: Barrr-beah-rra
- Origin: Italy
- Type of wine: Red wine
- Body: Medium to Heavy
So you haven’t heard of Barbera? Is it even that big a deal? Well, Barbera is the third most-planted red grape variety in Italy after Sangiovese and Montepulciano. So it’s safe to say this wine is popular, and for good reason!
For a long time, Barbera was notorious for being a table wine, something that you drunk with dinner without thinking too much of it. It’s intense colour, high acidity and low tannins make for the perfect food wine. However, with a renewed focus on lower yields and quality, the wines are being put on the map. Now premium Barbera is increasing in popularity, especially as this grape variety spreads across the world. Although it may not be as affordable as it once was, this red wine is seriously drinkable, easy-to-love and oh so juicy.
Origins of Barbera
Barbera has been grown in the Piedmont region of Italy for centuries. However, it does not have any genetic relation to other red grapes of Northern Italy, so there is a suggestion that it might have originated elsewhere. Some believe its origins go back to the 7th century! Regardless, Italy is what has put this wine on the map!
Barbera was traditionally used to make everyday wines that were bottled and sold in Italy but rarely exported. These were cheap table wines made for easy-drinking. Barbera was also often blended with more tannic red grapes from Southern Italy to create bulk wines, and so wine drinkers had no real idea of what it tasted like on its own. However, this wine was coined ‘the people’s wine’ because it went so well with so many different foods.
In the mid-1970s, Michele Chiarlo was one of the first producers to elevate Barbera from its bulk wine reputation. He used malolactic fermentation to turn the hard malic acid into softer lactic acid. This hadn’t been used on Barbera in the past and allowed him to produce a Barbera as a varietal wine that heroed the grape on its own.
Now the Italian government has introduced new DOCs for Barbera, and so the reputation of this wine is slowly improving. Producers are creating wines using different winemaking techniques and bringing out the hidden gems of flavour in this grape variety. Century-old vines still exist in many regional vineyards, allowing for robust red wines with enhanced fruit.
Flavour profile
Barbera is definitely an easy-drinking wine. Why? Well, I put it down to it being both rich and light-bodied. Although it has a deep colour that makes the wine very dark in appearance, the taste of it is quite fruity. Expect notes of cherry and strawberry, which you will usually find in light-bodied wines. Pair this with light tannin and high acidity, and this makes for an incredibly juicy wine. You then have regional differences – wines from Italy have more herbaceous flavours, whilst wines that have been oaked tend to have Vanilla and Nutmeg.
There are two styles of Barbera, one that has been oaked and one that hasn’t. The ones that haven’t have flavours of fresh and dried fruit, and are not recommended for cellaring. They are meant to be enjoyed young and are often more affordable! However, those that have been oaked tend to have more complex flavours and are perfect for aging.
Where you’ll find it
Although Barbera is from Italy, and this is where you’ll find the most planted, it is increasing in popularity across the US, Australia and Argentina. When you are looking for a Barbera from Italy, it is most widely grown in Piedmont, however, you can also get it from other regions such as Sicily.
In Austria, there are a number of great spots for Barbera, and although the terroir differs from that of Piedmont, there is great potential. You’ll find Barbera from many wine regions of Australia such as McLaren Vale, the Hunter Valley, Riverland, Mudgee and Mornington Peninsula.
What to look for
Although Barbera is very easy to grow and can produce high yields, however, the best Barberas come from well-pruned vineyards and smaller grape clusters. This is far different from the practices that produce the Italian table wines of blended grapes and bulk cheap wine. It is also not uncommon for these wines to be blended with Merlot or Cabernet Sauvignon.
If you are looking for a high-quality Barbera, look out for wines that are labelled Barbera and not blended with other varieties. When it comes to Italian wine you can also tell from following the DOC and DOCG. Look out for Barbera d’Asti for DOCG and Barbera d’Alba for the DOC. Asti is thought to have more delicate wines, while Alba wines need to be aged to mellow their acidity.
Cellaring and price
Although Barbera is generally made to drink young and fruity, it is becoming more popular to produce wines that would benefit from cellaring. These wines have a good balance between acid and fruit and have been oaked with higher alcohol content. These wines can easily be cellared for up to ten years.
In Italy Barbera is also quite affordable, especially when it is mixed in table wine. However, to find a good quality Barbera that is right for ageing, you’ll be paying more for it. If you are after an easy-drinking everyday wine, young and fresh Barbera will be your best friend!
What to pair it with
The great thing about Barbera is that it is a perfect food wine! Its vibrant fruit and savoury flavours, fresh acidity and soft tannins make it very easy to drink and pair with many different foods.
If you are after something rich, Barbera’s acidity will be the perfect match. Try something Italian, such as a Risotto or a tomato-based pasta. It also pairs very well with rich dark meats, mushrooms and braised greens. Something like a roast duck would go so well with Barbera as it is rich and fatty. However, if you want something on the lighter side, this wine also really lends itself to charcuterie and cheeses. There really is no limit to this wine!
The final word on this Barbera wine guide
I hope you’ve enjoyed this Barbera Wine Guide. Whether you want an easy-drinking wine or something more complex, you can find something you will love in Barbera. This wine from Italy is so versatile, and with its rich and juicy flavours, it is the perfect food wine! A wine that once was synonymous with cheap and cheerful, Barbera is making a comeback in a big way with a focus on small-batch wines and quality.