Barbera 1 Items
- All Red Wine
- Bordeaux Red Blends 213
- Cabernet Sauvignon 187
- Pinot Noir 104
- Other Red Blends 64
- Syrah/Shiraz 57
- Rhône Blends 39
- Tempranillo 38
- Malbec 35
- Nebbiolo 35
- Sangiovese 29
- Merlot 21
- Zinfandel 16
- Gamay 11
- Carmenere 7
- Tuscan Blends 7
- Cabernet Franc 6
- Aglianico 5
- Grenache 4
- Petite Sirah 4
- Sagrantino 3
- Pinotage 2
- Primitivo 2
- Mencia 2
- Bonarda 1
- Dolcetto 1
- Montepulciano 1
- Other Red Wine 1
- Pinot Meunier 1
- Touriga Nacional 1
- Baga 1
- Barbera clear Wine Type filter
-
Gift Type Any
-
Occasion Any
-
Variety Any
-
Varietal Barbera
-
Region Any
-
Availability Include Out of Stock
-
Size & Type Any
-
Fine Wine Any
-
Vintage 2009
-
Reviewed By Wine Enthusiast
-
Sort By Most Interesting
-
Uvaggio Barbera 2009Barbera from Sierra Foothills, California
- WE
0.0 0 RatingsSold Out - was $11.99Ships Thu, May 2Limit 0 per customerSold in increments of 0
Browse by Category
Red White Sparkling Rosé Spirits GiftsLearn about Barbera — taste profile, popular regions and more ...
Friendly, approachable and full of juicy red fruit, Barbera produces wines in a wide range of styles, from youthful, fresh and fruity to serious, structured and age-worthy. Piedmont is the most famous source of Barbera, but it is also planted in a few nearby Italian provinces and remains one of the most widely planted varieties in the country. Barbera actually can adapt to many climates and enjoys success in California—particularly in the Sierra Foothills—and some southern hemisphere wine regions.
Tasting Notes for Barbera
Barbera is a dry, red wine typically marked by flavors of red cherry, raspberry or blackberry. Warmer sites produce Barberas with intensely ripe fruit and complex notes of cocoa, savory spice, anise and nutmeg. Cooler sites will produce a lighter Barbera with more finesse and intriguing notes of cranberry, graphite, smoke, lavender and violet.
Perfect Food Pairings for Barbera
Barbera’s prominent acidity makes it a natural match with tomato-based dishes, so it an easy pairing with a wide array of Italian cuisine. It works just as well with lighter red meat dishes, hamburgers or barbecue.
Sommelier Secrets for Barbera
In the past it wasn’t common or even accepted to age Barbera in oak but today both styles—oaked and unoaked—abound, at least in Piedmont. In fact, many Piedmontese producers today still make a deliciously pure, fruity and unoaked version, intended for earlier consumption. The wine world didn't realize Barbera's potential until Giacomo Bologna's debut of the barrique-aged Barbera called Bricco dell’Uccellone in Asti in the 1960s. Many of the better bottlings of Piemontese Barbera can age gracefully for 10-15 years or more.