Barbera

Barbera is a dry, medium-bodied red from Piedmont in northern Italy, packed with juicy cherry, plum and blackberry alongside herbs and gentle spice. Its trademark high acidity and softer tannins make it ridiculously food-friendly, especially with pizza, lasagne, spaghetti bolognese, tomato-based pasta, sausages and roast pork.

Taste:

Juicy fruit, loads of freshness and very little interest in drying your mouth out.

Barbera is typically dry and medium-bodied, with naturally high acidity but relatively soft tannins. Expect red cherry, black cherry, plum, blackberry and raspberry, often joined by dried herbs, liquorice and subtle spice.

Fresh, unoaked versions put all that vibrant fruit front and centre, while oak-aged Barbera can develop richer flavours of vanilla, cedar, toast and chocolate.

That combination of bright acidity and softer tannins is a big part of Barbera's appeal. It's lively enough to handle rich food but smooth enough to be very easy company.

Some reds demand contemplation. Barbera would rather you ordered another pizza.

Food Pairings:

Tomato and Barbera are an extremely good idea.

Its high acidity makes it brilliant with tomato-based pasta dishes such as lasagne, spaghetti bolognese, beef ragù, meatballs in tomato sauce, sausage pasta, arrabbiata and tomato and basil pasta.

Pizza is another obvious win. Try it with Margherita, pepperoni, sausage, prosciutto, mushroom or meat feast.

For meat, pair Barbera with Italian sausages, roast pork, pork chops, meatballs, roast chicken, burgers or slow-cooked beef.

For meat-free dishes, try aubergine parmigiana, mushroom risotto, mushroom pasta, roasted vegetables or lentil dishes.

On the cheese board, Parmesan, Pecorino, Taleggio and medium to mature Cheddar all work beautifully.

Similar Wines:

If you enjoy Barbera, Dolcetto is a natural next move for another Piedmont red, bringing darker fruit, softer acidity and a distinctive savoury edge.

Sangiovese is worth exploring if you love Barbera's acidity and talent for tomato-based Italian food, while Chianti takes that combination firmly into Tuscany.

Want to explore Piedmont's more serious side? Nebbiolo brings considerably more tannin, structure and ageing potential.

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More About Barbera:

Barbera is one of Italy's most important red grapes and is particularly associated with Piedmont in the northwest of the country.

You'll commonly see wines labelled Barbera d'Asti and Barbera d'Alba, named after two of its best-known growing areas.

Historically, Barbera sometimes played second fiddle to Piedmont's prestigious Nebbiolo wines. Its ability to produce generous crops and approachable everyday reds meant it wasn't always treated with quite the same reverence.

Modern producers have rather ruined that narrative by showing that old vines, careful vineyard management and thoughtful ageing can produce seriously impressive Barbera.

Former supporting act. Now stealing scenes.