Tastes likesour cherry, plum, licorice, dried herbs, black pepper
Alcohol13-14.5%
Serve at58-62°F (14-17°C)
GlassRed wine glass
Decant?No
What to payFrom $14
Barbera is what people in Piedmont drink on a Tuesday while saving Barolo for Sunday. High acidity and soft tannin make it endlessly food-friendly, especially with tomato-based dishes.
Best food with Barbera
Italian & takeoutLasagna
Sangiovese (Chianti) · Barbera · Merlot
CheeseCharcuterie
Gamay (Beaujolais) · Prosecco · Rosé
VegetarianMushroom risotto
Pinot Noir · Nebbiolo (Barolo) · Chardonnay
How it tastes
Sour cherry and plum with licorice and dried herbs. Oak-aged versions add vanilla and spice and feel rounder.
Food it loves
Pizza, lasagna, salumi and anything with tomato sauce. It’s a great alternative to Chianti with softer tannins.
Buying tips
Barbera d’Asti tends to be fruitier; Barbera d’Alba a bit fuller. Both are good value.
Where it’s grown
Piedmont (Asti, Alba) California
Tasted Barbera?
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Rate itIf you like Barbera, try…
Medium-bodied redSangiovese (Chianti)
sour cherry · tomato leaf · dried herbs · leather · balsamic
Light-bodied redPinot Noir
red cherry · raspberry · cranberry · mushroom · forest floor
Light-bodied redGamay (Beaujolais)
raspberry · cherry · banana (Nouveau) · violet · pepper
Full-bodied redNebbiolo (Barolo)
sour cherry · rose · tar · licorice · dried herbs