Italiensk Barbera
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Barbera is thought to have originated in the 7th century, a full 1000 years before Cabernet Sauvignon.
Barbera is grown widely in California, and it tends to be a little riper, with more strawberry notes.
The better Barberas are said to benefit from spending time aging in smaller barrels.
Barbera is the 3rd most widely planted grape in Italy.
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Barbera is the hardy staple grape of the famous Piedmont region in Northern Italy. The grape accounts for around 55% of the wine produced in that region.
A tough, non-fussy grape, Barbera has been known to be flexible in its acclimation to different regions. It's typically a deep ruby color with low tannin and bracing, high acidity.
Barbera is the wine of the working people in the region that it grows. It's less “respected” than Nebbiolo, and is therefore shunted into slightly less-desirable locations, though it has legions of dedicated patrons.
Unlike many of the other red grapes in the Piedmont, Barbera has a relatively long hang time on the vine and that imparts a lot of rich, dense flavors to the wine.
Barbera d'Asti is the most famous DOCG (Denominazione di Origine Controllata e Garantita) in which the grape grows. This is a warm, hilly region in the Piedmont.
As Barbera is well known for its acidity you should try to pair it with some rich, fatty foods and dark meats.