Barbera

The most widely planted red wine grape in Italy after sangiovese and montepulciano, barbera, which is of Italian origin, is associated above all with Piedmont, where its wines are labeled as Barbera d'Alba, Barbera d'Asti, and Barbera del Monferrato. Those wines tend to be dark in color, medium in body, and full of spicy fruit. It also produces a typically spritzy red in Oltrepò Pavese, in Lombardy. The grape does fairly well in California, and has had some success in Australia and South America.

Serve With

Most pasta dishes (except those with seafood, though linguine or spaghetti with clams in red sauce would be an exception), prosciutto and other salumi, simple roast meats and other simply cooked lamb and beef dishes, wild mushrooms, hearty vegetable dishes.