Since it is not the most popular wine from Italy, there is a slight aura of mystery around it in other countries of the world. The deep purple Barbera wine is rich in acidity and low in tannins, which gives it a juicy, fruity taste that is best enjoyed young. Choose Stark’s Damiano Vineyard Barbera 2012 by Sierra Foothills ($ 34), a juicy and balanced wine, flooded with bright blackberries and red cherries. It goes perfectly with the fresh and pronounced flavors of anise, citrus and parsley in this dish.

Barbera, on the other hand, is lively with acid so it won’t collide with your pizza. Barbera comes in a variety of styles, but the most popular style is the Italian Barbera, which is light, light and fruity with notes of cherry, raspberry and plum. You will see these styles of Barbera like Barbera d’Asti, Barbera d’Alba and Barbera di Monferrato. The Italian barbera also has earthy, spicy and herbaceous notes, which makes it excellent with dishes with mushrooms or truffles. Wine opened up new worlds, new ideas and new hobbies for me. Besides traveling and my life in Italy, cooking is one of my greatest discoveries through wine.

Food And Wine Pairing

The combination of this acidity and a slight bitterness in the fruit aroma is a defining characteristic of many Italian red wines. The combination seems to cleanse the palate after every sip and refresh the mouth for the next bite. The exquisite balance between sweet and sour fruit and acidity of the Fantino made drinking exciting.

Barbera Wine Pairing

Those who like fruity red wines with jam will love Barbera. The wine has strong notes of dark cherry, strawberry, plum and blackberry as well as hints of lavender, vanilla and nutmeg. Bárbara has very low tannins, a lot of body and a high acidity, which gives it an extreme juiciness.

Best Meal With Barbera

Barbera is finally keeping your taste buds clean again. With Barbera, you instantly enjoy the excitement of the first bite and make a delicious combination of food and wine. Barbera’s acidity enhances the individual flavors in your lasagna and lets the layers of roasted meat, cheese and vegetables stand out so you can taste every single taste. The acidity also removes the taste bud clogging flavors from pasta, beef fat, and cheese fats that would normally enjoy your third or fourth bite of lasagna with a dull taste.

Barbera Wine Pairing

Barbera isn’t just great for tomato-based dishes, there is a whole different world of food combinations that you can experiment with with this red wine (see table above!). Salty and fatty dishes such as prosciutto go perfectly with the Barbera, as the crisp acidity removes fat and salt from this cured meat. If you keep your palate clean with Barbera, the melt-in-the-mouth flavors of ham can taste incredible bite for bite. The salt content of the cured meat also makes the wine taste lighter, which makes the fruity cherry and raspberry aromas even more refreshing. Nebbiolo is considered one of the noble varieties in Italy.

Avoid These Pairings

This versatile wine goes well with many Italian dishes, especially tomato-based sauces. Red sauce pasta is a great barbera staple, as are pizzas of all types and toppings. Dishes made with rich and greasy sauces also go well with Barbera, as the acidity of the wine helps remove the fat from the sauce and balance the taste of both. Herbal cheeses, like blue cheese, also go well with wine.

Barbera Wine Pairing

With Barbera, every bite of delicious lasagna tastes as fresh as the last. Finally, the rustic herbal notes from Barbera merge seamlessly with the herb-tomato sauce of your lasagna and make your food taste even more delicious. Some of the most important expressions come from the parishes of Dogliani and Diano d’Alba. It is easy to drink with little acidity and sweet, full tannins. Recently, breeders have made it more fertile to show off darker, heavier fruits. The Fantino in particular was wonderful, I found, fresh and juicy with the aroma and taste of red cherries and an acidity that cuts through rich dishes.

Everything You Always Wanted To Know About Barbera Wine

It’s not made to surprise you with bold, complex flavors or to hit you in the face with searing tannins. Rather, the Italian barbera is made in a style to showcase the food you are eating. Its tart acidity electrifies all the ingredients on your plate, while its light fruitiness offers a quick snack without getting in the way of the meal. We also recommend the Italian Barbera with a charcuterie table, where you have various types of cheese and meat on hand with this red wine.

How to Pair Wine and Pizza – Food & Wine

How to Pair Wine and Pizza.

Posted: Thu, 30 Sep 2021 07:00:00 GMT [source]

One such wine is Barbera, a popular everyday wine from Italy. Barbera has very little tannins that dry out the mouth and is high in acidity, which makes it the perfect wine for large meals. Chicken parmesan is often topped with tomato sauce, which requires a flavorful red wine like Barbera. The sweetness of the aromas of cherry, plum and raspberry complements the sweetness of the tomato sauce. Tart and rustic, the Italian barbera also complements the herbal element mixed with your chicken parmesan. Vodka sauce is an orange-looking pasta sauce made from tomatoes, cream, herbs and vodka.

Wine Glass For Barbera Dasti

Barbera is naturally low in alcohol and makes sure you and your guests don’t get too drunk by enjoying wine and cold cuts before dinner. Barbera wine is extremely food-friendly due to its juicy and light acidity. Also, try barbecue with any type of meat, oily fish, and even vegetable roots. Due to the high acid content, fatty dishes can be perfectly combined with Barbera wine. Think of red meat and even salmon as a great combination. What explains the seemingly low success rate of barbers in these pairings?

  • It’s not made to surprise you with bold, complex flavors or to hit you in the face with searing tannins.
  • But he liked the tomato gratin very much, perhaps also predictably, because a tomato roasted in the oven is a different and more grill-friendly offer than sun-dried tomatoes.
  • For richer red meat, try a barbera with some aging and some wood aging.

I live in the wine country and with a wine expert (I don’t use this term freely, but my husband deserves it) I enjoy combining wine and food on a whole new level. Barbera wine is easy to drink and food safe, which makes it a popular everyday wine in Italy and abroad. You will find tart and fruity aromas of red fruits such as cherry, strawberry and plum. You will also find notes of vanilla, nutmeg, and sometimes cloves. The old Italian word Barbera from places like Alba will have an additional element of herbs or minerality.

The combination of earthy, fruity aromas, body and high acidity results in a rich and refreshing wine. There’s nothing like a good bottle of red wine, but since the summer heat doesn’t subside that quickly, it’s hard to find really refreshing red wines to try. Fortunately, there are a number of rather dark red tones that not only taste good cold, but also go perfectly with summer dishes and long warm days.

Barbera d’Asti wine dates back to the 13th century and there is evidence that it originated in the northern Italian region of Piedmont in the Monferrato hills. The oldest written records of wine date from the 17th century. For much of the 20th century, the Barbera d’Asti grape was the third most widely grown and produced in Italy.

Aside from his mysterious failure with Todd’s pizza, the results suggest that we should go a little beyond the tried and tested with the Barbera. Hudson Valley’s Todd said a 2014 Vietti Barbera d’Alba was too tough with a homemade pizza, but very good with a creamy pasta dish. Later, Mr. Barron tried the same bottle of Fantino with a clam, leek and fennel paste and a tomato gratin. As expected, the wine didn’t go well with the pasta dish. But he liked the tomato gratin very much, perhaps also predictably, because a tomato roasted in the oven is a different and more grill-friendly offer than sun-dried tomatoes. I live in the Piedmont region of northern Italy, a region that is just beginning to gain recognition on the world stage.

Okay, first of all, for summer grilling, make sure your wine temperature is right. That means chilling the bottle to combine the grill wine, especially if it’s a red wine. The tempting tangy acidity goes great with red sauce, so simple pasta, bolognese, and pizza are beautiful too. When you have a bottle of Barbera wine and you want some wine pairing ideas, the options are endless. Barbera can also be made of oak and have a bold and aromatic profile.

Barbera Wine Pairing

Australia, California, Washington and British Columbia are experimenting with Barbera of this style. The following combinations do not apply to these heavier oak-aged styles, which have bold aromas of spice, vanilla, cherry, and blackberry. If you’re curious about this style of Barbera, I recommend Barbera by Sandhill, Borjon Complijo, and Viansa Augusto. As for food pairings, the website should have some great recommendations for these bold Barbera bottles. Practically a perfect example of the wonderful taste of Barberá.

The Barbera Wine Pairing Ideas

Try pairing a bottle of Barbera with Italian-inspired stews that include beef, venison, or lamb. Another option is to try a bottle of a rich tomato-based pasta dish. It goes well with rich foods, earthy meats and mushrooms, as well as lighter types of grilled meats, pasta, and tomato-based dishes.

Its powerful tannins make it a worthy aging wine that requires a rich combination of food and wine. For the little ones to enjoy, drink Langhe Nebbiolo or Nebbiolo d’Alba. Nebbiolo offers a nice balance of acidity and tannin and is intensely aromatic at the same time.

The palate-cleansing acid goes perfectly with heat and fat as well as with the complex aromas of a good barbecue sauce or dry ointment. For the youngest, the Barbera combination is ideal for lighter grilled dishes – think of chicken, rabbit and sausage. For richer red meat, try a barbera with some aging and some wood aging. Because of its earthy and jammed qualities, Barbera works best when paired with rich and flavorful foods.

About the Author admin

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}


Book [Your Subject] Class!

Your first class is 100% free. Click the button below to get started!