| If you are looking for a red wine that you can | | | | They grow in compact bunches on the vines and |
| serve with any meal, then the choice has to be | | | | are late to ripen. Some wineries allow the wine to |
| Barbera. This wine is made from the second most | | | | age in oak barrels so that the flavor of the oak |
| planted variety of grapes in Italy. It has a robust | | | | can seep into the wine. Others add a hint of vanilla |
| fruity taste and lower tannic qualities than most | | | | and still other wineries do not age the wine in oak |
| other red wines so that it won`t overpower the | | | | at all, thus preserving the original flavor. In this |
| taste of the food. | | | | case, the wine is drunk when it is young so that it |
| Just after the grapes have been made into wine, | | | | retains its complex taste. |
| it has a really strong aroma of fresh red and | | | | The best known Italian varieties of Barbera [ |
| black berries, similar to a Nebbiolo. It is thought | | | | wines are Barbera d'Asti and Barbera d'Alba. The |
| that this wine originated in the hills of the | | | | grapes can be used to make a variety of wine |
| Piemonte region in the Monteferrato hills of Italy in | | | | styles, such as spritzers. The varieties also include |
| the 13th century. | | | | wines that need to be aged for several years |
| Throughout the Middle Ages, this wine was | | | | before you drink them. |
| localized to the Piemonte area, but immigrants | | | | One of the nicknames for this wine is "Italian |
| brought this wine with them when they traveled | | | | summer wine" and for many it is the perfect |
| throughout Europe and the New World. Today | | | | beverage to serve with pizza because it goes so |
| Barbera is bottled in several countries of the | | | | well with the tangy taste of tomato sauce. It is |
| world. | | | | also one of the best wines you can serve with |
| • In Bolivia, this grapes are grown in Traija | | | | barbecued food. |
| • Italian immigrants to Argentina started | | | | Some of the California varieties of Barbera wine |
| growing the grapes, which are now widely grown | | | | include the 2005 from Cooper Vineyards and the |
| in this country and used as blends for other wines | | | | 2006 from Latcham Wineries in Granite Springs. |
| • Barbera grapes have been grown in | | | | Montevina Wineries produce several varieties of |
| Australia for the past 25 years in the Mudgee | | | | Barbera that have rich, concentrated flavors. |
| region of New South Wales. More recently they | | | | The wines have a taste of black cherry mixed |
| have been planted with success in Kings County, | | | | with toffee and other fruits as well as a taste of |
| Victoria and in the McLauren Vale and the | | | | toasted graham crackers. The Barbera of the |
| Adelaide Hills of South Australia. The grapes ripen | | | | Windwalker Winery is aged in oak casks and has |
| here at the same time as those used for making | | | | the taste of vanilla, coconut and caramel added to |
| Shiraz and Merlot wines. | | | | give the wine more flavor, although you can still |
| • In the wine growing regions of California, | | | | get the fruity taste of the red and black berries. |
| Barbera is known as the backbone of jug wines | | | | Barbera wine makes a great choice for any |
| and in used in several of the Monticello wines. | | | | occasion. Serve it with Thanksgiving or Christmas |
| The Barbera grapes flourish in warm climates. | | | | dinner as well as those more informal events. |