Barbera is a red Italian wine grape variety and it is most widely planted grape in Piemonte, where it is grown in a number of Denominazione di Origine Controllata (DOCs), such as BARBERA d' ALBA and BARBERA d' ASTI, high-quality growing regions where varieties and yields are regulated by the government. Long considered distinctly inferior to Nebbiolo, Barbera is growing in reputation, with some renditions challenging the best of Barolo and Barberesco. Know for having a dark color, low tannins and high acidity, this combination makes for a wine that has big flavor with intense fruit on the nose. These wines are also built for long term aging. Dark berries like raspberries, blueberries, blackberries are what you will find on the nose and depending on the winemakers these wine run the gamut from lightly oaked and fruity to a toasted vanilla character along with the fruit. The wines from more heavily toasted barrels have deeper layers of complexity and allow for longer aging. The wines from less oaked barrels provide the drinker with a more fruit forward wine that are designed to drink now.
Barbera's are a food friendly wine and they should be on your list of wines to try.
Of all the New World wine countries, perhaps the one which has demonstrated the most flair for producing high quality wines - using a combination of traditional and forward-thinking contemporary methods - has been the United States of America. For the past couple of centuries, the United States has set about transforming much of its suitable land into vast vineyards, capable of supporting a wide variety of world-class grape varietals which thrive on both the Atlantic and the Pacific coastlines. Of course, we immediately think of sun-drenched California in regards to American wines, with its enormous vineyards responsible for the New World's finest examples of Cabernet Sauvignon and Merlot based wines, but many other states have taken to viticulture in a big way, with impressive results. Oregon, Washington State and New York have all developed sophisticated and technologically advanced wine cultures of their own, and the output of U.S wineries is increasing each year as more and more people are converted to their produce.