Wines can have very different bodies, flavors, aromas and characteristics. This is why some are adaptable to one type of food or palate while another is not. are a varietal quite common to various wine-growing areas in Italy. While it is often employed as a mixing or blending grape, you can still find it as the dominant or only grape in a particular bottle. It goes well with zesty, lighter fare that match its own unique qualities.
Growth Characteristics
For vintners, Barbera is a desirable wine grape to cultivate due to some of its intrinsic characteristics. For one, it is a hardy varietal which is not as susceptible to fungus as are some other grape species. Additionally, it can thrive in many different types of soil. Barbera displays a high level of acidity while tannins are not as extreme. Barbera grapes tend to do well in hot locations making it an ideal grape for wine production in countries like Italy where it sees its primary use in wines such as Barbera d'Asti, Barbera d'Alba and Barbera del Monferrato.
Aroma and Color
While some wines are characterized by a deep aroma or 'nose,' this is not generally the case with Barbera-centered wines. However, this is not exclusively the case and aromas may be enhanced by the practice of the vintner and, of course, the materials growing around the grapes or added during the fermentation process. These can include aromas of fruits like cherry or blackberry. Aroma can also increase during barrel aging as different qualities are lent the wine from the cask. The color of Barbera wines are typically a deeper red, a hue Cellar Notes describes as "Garnet."
Taste or Flavor
The common Barbera wine can be described as medium to full bodied. If the fruits and other qualities of the wine did not come across in the aroma, they often do when exposed to the palate. Powerful fruit flavors such as black cherry and plum are mainstays with the Barbera. As mentioned, the tannins of the Barbera should not be strong but the acid content probably will be. A Taste of Wine Reviews also list "silky texture and crisp taste" as defining the Barbera. If the wine was housed in oak, especially French oak, then that flavor profile may also come across in the taste.
Food Pairing
Because a barbera wine is usually rather high in acidity, this means that you should pair it with a food that displays or possesses similar qualities. Examples of good food pairing options include items made with tomato sauces and, perhaps unsurprisingly, foods which are central to many types of Italian cuisine. You might opt for a pasta or pizza in this regard. Barbera will probably not hold up well to heavier meals such as red meats, stews or the like and will be easily overpowered. If you are looking for a deep, 'jammy,' rich type of wine, then Barbera is probably not for you. However, if you're looking for a wine with some bite and considerable fruit, then its just right.
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