Barbera

Barbera is a red Italian grape variety that is cultivated extensively in Piedmont and south-west Lombardy, amongst other regions. In the past, this grape was often dismissed as being a lesser variety because of its high yield and acidity. However, in more recent years, particularly the last few decades, the Barbera grape has undergone significant transformation and is now cherished for its deep colour, robust freshness and versatility.

It is often distinguished by its pack of tannins, which are part of the substance that contributes to the scratchy texture experienced in the mouth after drinking wines made from this grape. The wine produced from Barbera often has a deep ruby hue, almost velvety in texture, a characteristic attributed to the dark-skinned nature of the grape. It is a highly acidic variety, which lends the wines a crisp tartness, making them an ideal companion for food, particularly dishes popular in the Italian repertoire such as pizza and pasta drenched in tomato sauce.

Moreover, the Barbera grape is incredibly hardy and adaptable, requiring moderate levels of rainfall and boasting an excellent resistance to disease, which makes it a reliable choice for vineyard owners. Its versatility means that it can be bottled young, to highlight its crisp, fruit-forward character, or matured in oak, to bring out a more complex, tannic profile.

The taste profile of Barbera wines presents a rich palette of cherries, berries, and plums with a hint of earthy nuances. If matured in oak, it may exhibit notes of chocolate, vanilla, and sometimes even tobacco. Wine enthusiasts remark on its smooth silkiness, vibrant mouth-feel and longevity.

In conclusion, the Barbera grape, regardless of its humble origins, has slowly added complexity and sophistication, offering wine lovers a full-bodied, high acidity, yet surprisingly versatile wine. As such, it is a grape variety worth exploring for those who appreciate the blend of tradition and evolution in their glass.

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