Barbaresco

Barbaresco is a dry, full-bodied red from Piedmont in northern Italy, made entirely from Nebbiolo. Expect red cherry and raspberry with rose, spice, earth and savoury flavours, backed by high acidity and noticeable tannins. It’s brilliant with roast beef, steak, lamb, beef ragù, mushroom risotto, truffle pasta and mature cheese.

Taste:

Elegant, complex and not remotely short on personality.

Barbaresco is typically dry and medium to full-bodied, with high acidity and firm tannins. Red cherry, raspberry, cranberry and redcurrant are common, alongside its classic floral notes of rose and violet.

Then things get more interesting. Expect spice, dried herbs and earthy flavours, with mature bottles developing notes of leather, tobacco, truffle, mushroom and dried fruit.

Despite its relatively pale colour, Nebbiolo can pack a serious tannic punch. Don't judge this one by appearances.

Compared with its famous neighbour Barolo, Barbaresco is often considered a little more elegant and approachable when young – although we're definitely talking relative here. This is still a serious red.

Food Pairings:

Barbaresco's combination of tannin and acidity makes rich, savoury food its happy place.

Try it with steak, roast beef, beef short ribs, slow-cooked beef, braised beef, roast lamb, lamb chops or pork.

Italian dishes are an obvious win. Beef ragù, lasagne, mushroom pasta and pasta with slow-cooked meat all have enough flavour and richness to work beautifully.

Nebbiolo's earthy side makes Barbaresco particularly good with mushrooms and truffles, so try mushroom risotto, porcini pasta, truffle pasta or a creamy mushroom dish.

For cheese, go for Parmesan, Pecorino, Taleggio or other mature, flavourful cheeses.

Similar Wines:

If you enjoy Barbaresco, Barolo is the obvious next stop. Both are made entirely from Nebbiolo in Piedmont, but Barolo is generally associated with an even more powerful and structured style.

You can also explore Nebbiolo from elsewhere in Piedmont for a potentially more approachable introduction to the grape.

For another serious Italian red with plenty of acidity, tannin and ageing potential, Brunello di Montalcino is well worth meeting.

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More About Barbaresco:

Barbaresco comes from a small area of Piedmont in northwestern Italy, centred around the communes of Barbaresco, Neive and Treiso, plus part of San Rocco Seno d'Elvio.

Like Barolo, it must be made entirely from Nebbiolo. The two regions are close neighbours, but differences in soils, climate and regulations help create their distinct identities.

Barbaresco has mandatory ageing requirements before release, with longer ageing required for Riserva wines.

It spent years being introduced as Barolo's slightly more approachable sibling, which feels a little unfair. Barbaresco is perfectly capable of being the main character all by itself.