Barbera
Believed to have originated in the hills of Monferrato, central Piemonte, Barbera origins are still not certain. DNA fingerprinting has shown no family relationships with other Piemonte varietals and recent research has even opened the possibility that Barbera is related to Mourvedre. The varietal became an important part of the piemonte wine offerings after the devastation of phylloxera.
Barbera was first introduced in California not by Italian immigrants but by John T Doyle, founder of a winery in Cupertino in the late 19th century. In the 20th century, Barbera became the most popular piemonte varieties planted in the golden state. Warmer climate regions such as the Sierra foothills, Sonoma county, Mendocino or Lake county have adopted the varietal as well as the vineyards of the central valley where it is used as a component in jug wines.
This productive varietal ripens relatively late. It thrives in less fertile soils such as sandy clay and loam soils and the use of the right rootstocks, clones and irrigation methods will have a large impact on the grape quality.
Produces medium bodied wines with good color and with its typical, refreshing high acidity and modest tannins showcasing red/dark berries aromas. Barbera aged in barrel tends to be richer, rounder with more complex notes.
Italian Barbera wine style changed considerably in the 80’s-90’s with the use of barrel aging by some of the best producers of Piemonte. This, at first contested aging techniques drastically changed the image of Barbera, showing its capacity to produce complex, world class wines.
Tomato-Based Dishes: Barbera's bright acidity makes it a natural pairing for tomato-based dishes. Enjoy it with pasta marinara, Margherita pizza, or tomato-based stews. The wine's acidity complements the acidity of the tomatoes.
Roasted Meats: Barbera's acidity cuts through the richness of roasted meats, making it an excellent choice. Try it with roast beef, grilled lamb chops, pork tenderloin, or roasted chicken. The wine's fruity flavors and acidity provide a delightful contrast to the savory flavors of the meat.
Aged Cheeses: Barbera's acidity helps it stand up to the bold flavors of aged cheeses. Pair it with hard cheeses like Parmigiano-Reggiano, Pecorino Romano, or aged Gouda. The wine's acidity helps cleanse the palate and balances the richness of the cheese.
Great Recipe: Pork tenderloin