Barbera, the Everyday Italian Red
By: Marizio Fava
June 20, 2011
Barbera is, first of all, a grape variety. The most important red grape in Piedmont, planted in every wine corner of this part of Italy, it could be described as a “regional brand”. When thousands of Piedmontese families had to move abroad as emigrants, they took in the new world a few clothes and Barbera vines. That is why today Barbera is also produced in Argentina and California. Barbera grapes produce Barbera wine, and it is curious to know that in Piedmontese-Italian language the vine is male (IL Barbera) but the wine is female (LA Barbera), perhaps as ancient farmers got much more satisfactions by drinking wine instead of working hard in the vineyards.
“La” Barbera had been for a long time been the basic wine that people drink at home everyday. Barolo and Barbaresco were considered more “important” wines, for special occasions. As a matter of fact, things are now by far different, and many wine makers and wine lovers think of this wine as one of the best in Italy. In 2008, Barbera Asti and Barbera Monferrato have been officially declared docg (the top level of Italian wine categories).
Barbera wine is ruby red, and its typical perfumes are the same of rose, and black cherry. The taste is powerful, fresh and light in tannins, and it pairs well with food, especially traditional recipes, meat and barbecue. The regional name is Piemonte Barbera, but premium wines have also some different geographical specifications according to the place of production: Alba, Asti, Monferrato, Nizza, Colli Tortonesi and others. Everywhere the quality is high, but finding out the differences could be an exciting experience.
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