Barbera wine is the most or second most planted type of red wine grape in Italy. It can convey deep color, low tannins, and high levels of acid. In a lot of regional vineyards, century old vines and still allow the making of long aging, hearty red wines with intense fruit and enhanced tannic content. Barbera d’Asti is the best known appellation. When it is fresh, the wine tends to offer a very intense smell of fresh black and red berries.
Barbera wines are believed to have originated in the hills of Monferrato in central Piemonte, Italy and are known from the thirteenth century. It has been distributed through out much of the ‘New World’, where the acidity is valued in blended wines for the freshness it conveys. Northwest Italy is the most important region for Barbera.
The Italian immigrants brought Barbera to Argentina. It is grown everywhere, but used mostly to blend. It was also brought to Brazil and Uruguay by the Italian immigrants. In the 1960s, Barbera was introduced to Australia through the University of California, Davis. For 25 years it has been growing in the Mudgee region of New South Wales. It was later planted in the King Valley and in the Mornington Peninsula in Victoria. Barbera was introduced to nape Valley and Central valley of California. It is considered the backbone of jug wines and is explored as a varietal. “It has begun to be used in a number of wines in the Monticello wine region in Virginia with some success.”
Barbera wines are known for being the most food friendly wines. It has low tannins that will not overpower the food. The wine’s acidity can complement almost any food it is paired with. Also, meals that have tomato sauce are a perfect match with Barbera wines. It has medium to heavy body, with a bright ruby red color and flavors of berries.