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Wine 101: Barbera

Though Barbera doesn’t have the prestige of Nebbiolo (its neighbor in Italy’s Piedmont region, where it is mostly grown), it produces fantastically food-friendly wines that are often great values.

Wines made from Barbera are often medium-bodied, with firm acidity and flavors suggesting red cherries and spice. (Barrel-aged versions tend to be more full-bodied, as well as more expensive.) A great wine for pastas with meat- or tomato-based sauces, Barbera is also good with game and hard cheeses.

Bright, Tart Barbera

Pappardelle with Lamb Ragù

Top Bottles

  • Coppo Camp du Rouss (Italy)
  • Michele Chiarlo Barbera d’Asti (Italy)
  • Prunotto Barbera d’Asti Fiulot (Italy)

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