Do you know about one of the best kept secrets in Italian wines? The Piedmont region boasts a number of well-recognized, pricey wines from Barolo and Barbaresco. But savvy shoppers know about the inexpensive, approachable wines from Barbera D’Asti. This guide will help explain everything you need to know about the history, the wine’s characteristics and production. You’ll also get some easy food and wine pairing suggestions as well as advice on where and how to buy. Finally, review some insider’s tips on visiting the region. Private Chef and Italian Wine Importer Paul Tagliaferro Cullen has a delicious Barbera d' Asti that he loves to pairing with his risotto e salsiccia.

A Quick History of Barbera D’Asti

• 1200s - The Barbera grape originated in the Piedmont hills in Northwestern Italy

• 1800 - 1900s - Barbera D’Asti became popular in the 19th and 20th century as a simple and inexpensive wine that was sold almost exclusively inside Italy.

• 1970 - The Italian government granted Barbera D’Asti DOC status, denoting its unique growing region and quality standards.

• 2008 - Upgraded to DOCG status, recognized as higher quality and prestige.

Characteristics of Barbera D’Asti

An affordable and easy-drinking wine with flavors of red fruit like dark cherry, raspberry, dried strawberry and plum. Aromas of violets, lavender, vanilla, and nutmeg. A hallmark of Barbera D’Asti is its dark color, mouth-watering bright acidity, and smooth light finish.

Typically aged in large neutral oak casks for less than a year, it’s meant to be enjoyed young, in the first 2 - 4 years of its release. 

Expect some variation among Barbera D’Asti depending on the producer and vintage. The more traditionally produced wines will be lighter with fresh fruit flavors and no oak. Some of the more adventurous winemakers will turn out a ruby-red colored, richer, medium to full bodied wine. All of these Barbera D’Asti wines will be food friendly and approachable.

How Barbera D’Asti is Made

There are two styles of Barbera D’Asti red wine made - ‘Rosso’ must contain a minimum of 90% Barbera grape, and ‘Superiore’, which is a higher quality red wine. Both styles of Barbera D'Asti have significant production requirementsinvolved in how it is grown and made into wine. Carrying the DOCG (which translates to Controlled and Guaranteed Denomination of Origin) status on the label guarantees those requirements are met. 

1. Requirement #1: a vineyard’s maximum elevation must be 650 meters.

2. Requirement #2: There is a minimum alcohol level of 12.0% for Rosso; 12.5% for Rosso with a vineyard name and for Superiore 13.0% for Superiore from a subzone.

3. Requirement #3: Rosso must be aged a minimum of 4 months; 14 months for Superiore, including 6 months in barrel; 24 months for Colli Astiani and Tinella subzones, including 6 months in barrel and 6 months in bottle.

The winemaking practices for Barbera D’Asti aren’t too different from other Italian wines, except perhaps in how the wines are aged before bottling. The more traditional, and affordable versions are stored in steel or concrete barrels during the aging process. Those with the Superiore designation must be aged in oak casks or barrels, a practice that results in more complex wines.

Why Barbera D’Asti Stands Out

There are two major features affecting the weather in Piedmont, the very frigid Alps and the warm Mediterranean. The two extremes result in big swings in temperature variation that makes the whole area fill up with morning fog that slowly burns off during the day.

The land, high up on the hills, gets more sun which helps the grapes to fully ripen and show off their full range of flavors. 

Don’t confuse Barbera D’Asti with the “other” Barbera wines grown nearby. Barbera D’Alba is grown further up the hills at higher elevation in mineral-rich soils. It is darker, more full-bodied, complex and aged in small French oak casks. 

The Barbera del Monferrato falls somewhere between the other two Barberas having a more moderate body, a blend of red and black fruit flavors, and much more likely to never leave Italy. 

Food Pairings with Barbera D’Asti

Barbera D’Asti is a versatile wine that pairs well with a number of foods. Here are a few top pairings to help enhance your dining experience!

• Tajarin al Tartufo - THE quintessential Barbera D’Asti pairing from Piedmont, Italy. Tajarin pasta is a thin, golden, tagliatelle-like noodle topped with white truffles.

• Rich Meat Ragù - carnivores might enjoy adding a meat sauce made from duck or osso buco to your pasta. Hold off on adding tomatoes to your sauce as the Barbera D’Asti already has plenty of acid. Perfect for cutting through rich meats, but way too much for any tomato-based dish.

• Roasted Root Vegetables - the high tannins found in sweet potatoes, carrots and parsnips seasoned with olive oil and herbs will pair beautifully with the light and bright Barbera D’Asti wine.

With so many great food pairings, there are only a couple dishes to avoid when serving your Barbera D’Asti. Be sure to avoid tomato-based dishes with their competing high acidity as well as shellfish with its briney minerality which can make the wine taste metallic and dry.

How to Choose & Buy Barbera D’Asti

While there is some variety in styles and producers when considering which Barbera D’Asti to purchase, always look for that DOCG designation on the label. That strip label around the neck of the bottle guarantees the high quality of the wine. 

Younger Barbera d'Asti will typically display vibrant red fruit flavors like cherry, strawberry, and plum with high acidity. While aged Barbera d'Asti will develop more complex notes like spice, leather, and dried fruit flavors. 

Barbera D’Asti can often be found at local specialty wine shops, especially those with a robust Italian selection. However, for a handpicked selection that reflects the true spirit of the region and its winemakers, explore our collection. We take pride in curating a Barbera D’Asti wine that highlight the authentic flavors and stories behind each bottle, offering detailed insights into Paul Cullen's craft.

Visiting the Barbera D'Asti Region

If you find yourself in Northwestern Italy, be sure to carve out a few days to eat and drink your way through the charming town of Asti. A quick drive or train ride from nearby Turin or Milan, will find you surrounded by the hilly vineyards of Barbera D’Asti. 

There are plenty of family-owned wineries to visit and taste a range of wines. For a change of pace, try the local bubbles, Asti Spumante. Any number of restaurants dotting the town’s piazzas will serve perfectly paired local cuisine with Barbera D’Asti. Walk off all that food and wine taking in the centuries-old art and architecture throughout the city. For more ideas, check out this site.

With your newfound knowledge of this Northern Italian gem, consider sharing your expertise with friends and family with a bottle or two of Barbera D’Asti and perfectly paired eats. The easy-drinking and versatile wine is sure to please a wide range of wine lovers. 

While shopping in a favorite wine store, most wine lovers fall into the habit of putting familiar International wine varieties into their cart, like Chardonnay or Cabernet Sauvignon. Now that most of us are shopping online, what a perfect time to pop a new, indigenous wine variety into our online cart.

Spring shines as the perfect season to try Lambrusco, a gently sparkling wine from the Emilia-Romagna region of northeast Italy. The mouth-watering aromas and flavors of sour cherry, blackberry, violet and rhubarb render it a great wine to pair with the spring season’s bounty of lamb chops accompanied with garden fresh asparagus. Lambrusco also pairs well with grilled salmon or chicken.

Lambrusco’s History

Cato the Elder (234–149 BC), serving as Consul of the Roman Republic, wrote of Lambrusco’s value as a healthy, high yielding grape variety – a positive attribute in times of famine.

Americans first became aware of Lambrusco in the 1960s. The most famous Lambrusco brand, Riunite, was created by several Emilia-Romagna producers expressly to appeal to the American palate at that time. Sweet, frizzante (which means slightly sparkling in Italian) and gently priced, it was an immediate hit thanks to its television advertisements (legal at the time) with a catchy jingle (“Riunite on ice, how nice”). Americans eventually tired of the style – and began to ridicule the wine for its syrupy, bubble-gum flavors.  

Today’s “New” Lambrusco  

Sommeliers in prominent restaurants and wine writers are trying to play up Lambrusco as today’s hot new trend. More than a few Italian producers these days are revitalizing Lambrusco with hip labels, designed to appeal to the millennial generation. The label from Lini910, for example, uses a typeface for the word “Lambrusco” that looks like a Captcha code (a series of distorted letters and numbers). Leaning against the distorted letter “L” on the label illustration is a plump, smiling ancient Roman – a nod to the wine’s ancient past.

Most people think of Lambrusco as a single grape. Yet it is a family of grapes. This said, the aroma and taste of Lambrusco is quite distinctive and only the winemakers themselves and local oenologists could easily tell the different types apart.

Lambrusco: A Family of Grapes

For the record, the four highest quality grapes are Lambrusco di Sorbara (the lightest in color), Lambrusco Maestri (fresh with a slight bubble-gum character on the nose), Lambrusco Grasparossa (firm tannins, savory and bright) and Lambrusco Salamino (producing wines that are ruby-purple in color, fruity and grapey). Producers can create a blended Lambrusco or use a single Lambrusco type. For example, as Lambrusco Grasparossa primarily grows around the town of  Castelvetro di Modena, many producers in the area create a bottling of 100% Lambrusco Grasparossa

Paul's Lambrusco is made with Salamino and Grasparosso grapes and pairs really well with Pizza, Burgers and delightful for Turkey Day! He has used it to start his In-Home Dining Experiences for over 5k clients