Australian Wine from
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Barbera WineBarbera is an Italian red wine variety that is best known as
the second most important Piedmontese variety after Nebbiolo. It is in fact the most widely planted variety in Piedmont. Its role has been
mainly to produce the everyday drinking wines of the region.
De Long's Wine Grape Varietal Table describes Barbera as
Mainly cherries, wide variety to styles from spicy and rich to smoky and smooth...
The naturally high acid levels of the grape are a beneficial characteristic of the variety especially in warmer climates.
There are considerable plantings elsewhere in Italy as well as in Argentina, California and Australia. Gladstones includes the variety in Maturity Group 5, which means that it will ripen at about the same time as Shiraz and Merlot, and a little earlier than Cabernet Sauvignon and Nebbiolo. On this basis it would seem that there are a large number of potential vineyard sites for Barbera in Australia. The ideal terroir and viticultural regime for the variety has not been agreed upon its native Piedmont, so that there may be many years before we see the best wines produced here. What seems reasonably clear at the moment is that Barbera has probably been easier to get results from in Australia than its noble cousin Nebbiolo. Some of the Australian producers of Barbera wines include
Vigna Bottin McLaren Vale is a Vinodiversity featured producer
of Barbera
Barbera wine and food pairingThe savory flavours and high acid levels in many Barberas make them ideal accompaniments to Italian style cuisine. You could serve Barbera with most dishes that have a tomato and herb based sauce. Try them with a mushroom risotto.Fatty foods such as roast duck also benefit from being served with acid wines. Maybe you could use Barbera with Duck and Orange Sauce. The wine would be robust enough not to be overwhelmed by the citrus sauce. More food pairing suggestions for this variety I'd love to hear about your suggestions for food pairing with this variety. Compare Prices for Barbera |
Featured Producer of BarberaBarbera at the AAVWS
Seventeen wines were entered in the Barbera Class at the 2009 Alternative Varieties Wine Show.
Varieties described on this siteAglianico Albarino Aleatico Alicante Bouchet Aligote Aranel Arneis Aucerot Baco noir Barbera Bastardo Biancone Black frontignac Brachetto Cabernet Franc Carignan Carina Carmenere Carnelian Chambourcin Chasselas Chenin blanc Cienna Cinsaut Clairette Colombard Cortese Corvina Counoise Crouchen Cygne blanc Dolcetto Doradillo Durif Fiano Flora Fragola Furmint Gamay Garganega Gewurztraminer Gouais blanc Graciano Greco di Tufo Grenache Grenache gris Gruner Veltliner Harslevelu Jacquez Kerner Lagrein Lemberger LexiaMalbec Malian Malvasia Marsanne Marzemino Mavrodaphne Melon de Bourgogne (Pinot) Meunier Mondeuse Montepulciano Moscata paradiso Moscato | Mourvedre Muller Thurgau | Muscadelle Muscat Nebbiolo Negroamaro Nero d'Avola Ondenc Orange muscat Palomino Pedro Ximenez Petit manseng Petit Meslier Petit verdot Picolit Picpoul Pinot blanc Pinot grigio/gris Prosecco Refosco Riesling Rondinella Roussanne Rubienne Sagrantino Sangiovese Saperavi Savagnin Schonburger Shalistin Siegerrebe Souzao Sylvaner Taminga Tannat Tarrango Tempranillo Teroldego Tinta amarella Tinta Negra Molle Tinto Cao Trebbiano Touriga Trollinger Tyrian Verdelho Verduzzo Vermentino Villard blanc Viognier Zante Zibibbo Zinfandel
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