Barbera
Piedmont's juicy, high-acid everyday red, with sour cherry and soft tannins. Italian-heritage wineries keep it alive in the Sierra Foothills, Lodi and Paso Robles.
Barbera is the everyday red of Italy's Piedmont region, the wine locals drink with dinner while their Nebbiolo ages in the cellar. It's juicy, deeply colored and high in acid, with soft tannins. That makes it one of the most food-friendly reds there is. In the U.S. it was brought to California by Italian immigrants and is still grown widely in the state's warmer inland regions.
What It Tastes Like
Expect sour cherry, red plum, raspberry and blackberry, plus dried herbs and sometimes a little spice. Barbera's high acidity keeps it fresh even when the fruit is ripe and generous. Oak-aged versions add vanilla and a rounder texture.
Where It Grows
The Sierra Foothills, especially Amador and El Dorado counties, are California's Barbera country. Lodi, Paso Robles and the Central Valley also grow it, and smaller plantings exist in Washington, Virginia and Texas.
What to Look For
- Sierra Foothills Barbera, juicy and fruit-forward.
- Oak-aged Barbera for a richer style.
- Barbera rosé, bright and tart.
Where to Find Barbera
Wine regions on American Winery Guide where Barbera is grown or poured: