What does barbera wine pair with

Virginie Boone, photos by Mark Lund\n\n\tWhen Andis winemaker Mark McKenna is invited to dinner and doesn\u2019t know what\u2019s on the menu or what style of wine the host likes, he brings a bottle of Barbera.\n\n\t\u201cIt is the most versatile, comforting, easily pairable, yet drinkable wine on its own,\u201d he says.

April 5 2016 at 07:02Barbera is a versatile red that will happily partner pretty well any meaty dish you throw at it. It is more robust and typically drunk younger than its Piedmontese counterparts Barolo and Barbaresco.

Wines made from Barbera are often medium-bodied, with firm acidity and flavors suggesting red cherries and spice. (Barrel-aged versions tend to be more full-bodied, as well as more expensive.

Even in a marginal harvest, Barbera vines can be relied upon for consistent quality and yields. Indeed, highly acclaimed Barolo and Barbaresco estates produce some of the most desired Barbera wines as well.

Barbera Wine Pairing Tips - Spanakopita, Duck Dogs More Recipes

Note from the Artist: Wine and food are opportunities for pleasure and sharing. But wine can often be seen as daunting, making pairing it with food feel difficult.

Barbera grapes produce rich, red wines with strong fruit flavors and aromas, especially black cherry. Other characteristics of wines made with Barbera grapes include low, mild tannins and high acidity which produces a crisp taste.

Barbera is the first wine that comes to mind when I think of pizza. From Piedmont in Northern Italy, Alba and Asti are two communes that are demarcated for Barbera.

Barbera has high acidity and is one of the few Italian wines that can match the acidity in tomato sauce, complementing the Italian food without being overwhelmed. There are several different styles of Barbera and many different producers.

Barbera Flavors and Aromas - Characteristics of Barbera Wine Grapes

The single most important aspect of wine and food pairing is not color, but body. Delicate or lightly flavored foods work best with light-bodied wines.

Barbera wines have negligible tannins and do not age as well. Because of this, the wines drink well young, and experts recommend you consume Barbera within four to six years of the vintage.

Barbera is a grape that can give good dark pigment and has lots of berry flavor, especially when young. The range of styles in winemaking also makes for a dramatic difference in the wines, from brighter versions with flavors of tart cherry, raspberry, and spice, to riper styles with flavors of black cherry, blueberry, blackberry, and vanilla.

Wine and food pairing is a balancing act, an art rather than an exact science. You want to balance flavors, weight and intensity.

Barbera Food Pairing - Best Food Barbera Pairing - Hello Vino

Valpolicella and Amarone, Barbera and other nebbiolo-based wines, Chianti and other sangiovese-based reds. Lambrusco, a medium-bodied, slightly effervescent red produced in the same region as Parmigiano Reggiano, is a good match.

Barbera, is the perfect wine to pair with rich foods such and sauces such as the classic tomato sauce. Alternatively, you may want to opt for an earthy and rustic variety such as Sangiovese.

Barbera, is the perfect wine to pair with rich foods such and sauces such as the classic tomato sauce. Alternatively, you may want to opt for an earthy and rustic variety such as Sangiovese.

There are many books about the art of pairing wine with food, but we think it all comes down to eating and drinking what you enjoy. Throw rules out the window!