Piedmont- BARBERA D' ALBA & BARBERA D' ASTI

In the Piedmont region the second most important red grape is Barbera.  Barbera is also the 3^rd most planted grape in Italy.  There are 2 main areas of production for Barbera, Alba, and Asti.  There are smaller pockets of Barbera vineyards in other areas, but for now we will concentrate on these two, Alba & Asti.

Barbara is a dark-skinned grape.  Flavors of ripe cherry, blackberry, black pepper & subtle herbal notes. 

There is balanced acidity to compliment food but certainly a grape that can drink alone. 

There is this richness in this medium-bodied wine that provides good elegance and flavor at a fair price.

Barbera d’ Alba DOC- (Barbera grape from the area Alba) is a dry wine with nice ripe fruit and is quite easy drinking from start to finish.  Always a crowd pleaser when I put it in a wine tasting.   

Barbera’s medium bodied weight allows it to step up to the heartier foods or drop down to not overpower lighter fare.  I am not saying it will be wonderful with plain fish unless we work some mushrooms or tomatoes in a sauce to top the fish. 

It is very versatile wine to have with most foods.

Allow me a personal story.  My wife and I went to Italy in 2011.  Our first day in Italy was in Piedmont, in the Barolo area.  The first winery we visited was Paolo Scavino.  I asked our host to recommend a place to have dinner in the town of Alba that evening.  She recommended this wonderful place just off the main walkway in the center of Alba. 

What a great recommendation!  I was a kid in a candy store looking at the menus and so we did apps, pasta, dinner, dessert. 

It was fantastic!  Probably the best complete meal I had in Italy. 

So what do you drink with this wide assortment of food and flavors?  We had Barbera d’ Alba by the glass (or 2 or 3 glasses). 

It was reasonably priced and delicious; complimenting everything we ate that night. 

 In the Alba region, the Barbera grapes are grown in the middle section of the hills in rows between the Nebbiolo growing in the upper section and the Dolcetto growing on the valley floor and up. 

Barbera is plentiful and grows very well in the area.  In this area, very little of the wine sees any oak aging but there are always some exceptions. 

Stainless steel creates bright fruit and freshness.  Some producers will play with oak in certain vineyards but most of the oak barrels are reserved for the Nebbiolo to make Barolo.

Anyone confused here?  Perhaps some clarity will help.  Barolo region lies in Alba.  If I am growing Nebbiolo in Barolo, I will probably be making Barolo wine.  My lower altitude fields are growing Barbera grapes below my Nebbiolo grapes.  My Barbera grape wine is Barbera d’ Alba DOC even though I am in the Barolo region.  Barolo is always Nebbiolo grapes!

Barbera d’ Alba Superiore DOC

Superiore denotes the wine is of better quality and extra aging is involved.

Barbera d’ Alba Superiore DOC takes the Barbera grape to a different level as it must age at least 1 year before release.  In that year of aging, a minimum of 4 months must be in oak barrels. 

This process allows more character development and increases the aging potential of the wine. 

Is it worth the increase in price?  That is a matter of taste for you, the consumer.  

Barbera d’ Asti DOCG

Barbera d' Asti DOCG- (Barbera grapes from the Asti area) is a neighbor to the Alba area.  In fact, the city of Asti is only 27 km from the city of Alba.  There are similarities between the two regions as far as the terroir goes, yet there are differences.

Asti grows mostly Moscato and Barbera grapes.  We will talk about Moscato another day.

Barbera grapes get the best vineyard plots in Asti.  They are the top of the hills and Dolcetto (grape) gets the valley floor and lower portion of the hills.

This extra care in producing Barbera shows in the wines. 

They are richer and fuller in body than their neighbor Alba. 

There are producers making excellent and ageable Barbera d’ Asti wines.  It is not uncommon to use oak in the aging process, giving the wine more character and different nuances. 

Most of Barbera d’ Asti is aged in stainless steel but there is leeway for producers to do what they want in regard to use of oak.

Barbera d’ Asti Superiore DOCG

Barbera d’ Asti Superiore DOCG has  some extended aging requirements prior to release of the wine. 

The wine must be aged a minimum of 14 months, of which 6 months must be in oak barrels. 

The aging softens some the acids and creates a more robust flavor in the wine.  A more robust wine balances nicely with more robust flavors of food, such as beef, or gorgonzola cheese.  

If you see “vigna” on the label, that means that is a specific vineyard where the grapes were grown. 

The Superiore’s in Alba and Asti do cost more, and production is substantially limited, but you are sure to find an amazingly delicious wine to enjoy at half the price of Barolo.

FOOD PAIRING SUGGESTIONS:

This medium-bodied to full-bodied red wine is wonderful with the basics in beef; burgers, steak, & Ragu pasta dishes. 

Lighter meats like roasted chicken, pork, with the sides would all work out nicely.  Pizza & pasta, even focaccia with various topping would pair well. 

Medium to full flavored cheese including Gorgonzola  (a milder, creamier, Italian blue cheese) would be a great pairing.

You will not get a lot of variation in flavors from Barbera wherever it grows in the Piedmont. 

The price vs. quality of Barbera is a great value wine.   It can be a great daily red wine for your home.

Barbera pricing can be very good for the consumer, starting at $10 and up to $80 a bottle retail, and probably $25 to $150 on wine lists. 

Superiore wines would fall in the higher price range.

It is a great wine to order at a restaurant due to the cost and because it has such wonderful affinity to a wide variety of food flavors.  Hopefully, you can enjoy Barbera by the glass at your favorite restaurant. 

If your favorite restaurant doesn’t have Barbera on the wine menu, suggest to the manager or owner to consider getting one for you for the next time you are in.  Restauranteurs appreciate feedback on suggestions for their wine lists.  If you are lucky enough to live in a place that allows you to bring in your own wine, get some Barbera to take with you to dinner.  You will be glad you did.

I feel Barbera is also one of those Italian wines that speaks to the person that is a fan of Merlot or Malbec.  I am not saying they have the same flavor profile.  I am saying this Italian wine has the comfortable, all purpose, not too much of anything, style that appeals to the masses.

Barbera is a comfort wine.

I suggest you seek one out!

Ciao Ciao!