126. Barbera Grape Guide: Tasting Notes, Barbera d'Asti vs d'Alba

Host: Joanne Close Episode Length: 10:38 Release Date: August 27th 2026 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Episode Description Last week's episode covered Nebbiolo, so this week Joanne turns to the grape that shares its home turf but rarely shares its spotlight: Barbera. Grown in many of the same Piedmont vineyards as Nebbiolo, Barbera has long been treated as the everyday, easy drinking counterpart to Nebbiolo's aristocratic Barolo and Barbaresco. Joanne digs into why that reputation formed, from Barbera's high yields to a 1986 methanol scandal that tarnished Italian wine more broadly, and explains how a small group of producers changed the conversation around what this grape can do. Joanne walks through Barbera's uncertain origins in Piedmont, its defining style of high acidity, low to medium tannin, and bright red fruit, and the two main expressions you will encounter: a fresh, unoaked style and a more structured, barrel aged style pioneered by Giacomo Bologna in the 1980s. She also breaks down the sometimes confusing distinction between Barbera d'Asti and Barbera d'Alba, and where each fits in the region's quality hierarchy. You'll also hear about Barbera's life beyond Piedmont, including its historical importance in California through Italian immigration, and why this grape's high acidity lets it travel and thrive in warmer climates in a way that Nebbiolo simply cannot. What You'll Learn in This Episode Barbera's Origins and Reputation Uncertain parentage despite DNA fingerprinting studies First clear written reference to Barbera in 1512 Early historical reference in Nizza Monferrato in 1609 Why high yields shaped Barbera's reputation as an everyday wine The comparison to Carignan in the South of France The 1986 methanol scandal and its impact on Barbera's image Barbera's Style Late ripening Medium to deep color High acidity, low to medium tannin Red cherry, red plum, and sometimes black pepper notes Why Barbera pairs so well with rich Piedmont food Two Styles of Barbera Youthful, unoaked, fresh, and fruity Barrel aged, more concentrated, with spice and structure Giacomo Bologna's influence after time spent in California and Burgundy Bricco dell'Uccellone, first released in 1982 Barbera d'Asti vs Barbera d'Alba Why Barbera d'Asti DOCG is considered higher quality Why the best sites in Alba go to Nebbiolo instead of Barbera Roughly 5,000 hectares planted in Barbera d'Asti Beyond Asti and Alba Barbera del Monferrato DOC and Barbera del Monferrato Superiore DOCG Nizza DOCG and its long history dating to 1609 Barbera in Lombardia's Oltrepò Pavese, including sparkling styles Smaller plantings in Emilia-Romagna Barbera Around the World Historical significance in California through Italian immigration Older vines in the Sierra foothills Plantings in Argentina, Australia, and elsewhere Why Barbera's acidity helps it succeed in warmer climates where Nebbiolo struggles Episode Highlights and Quotes "Nebbiolo is the big grape, the prestigious grape, the one that makes Barolo and Barbaresco a worldwide fame." "If you find yourself in Piedmont in July... do not order the Barolo." "Barbera, because of its high acidity and low tannin, was absolutely perfect with these meals." Quick Reference: Barbera d'Asti vs Barbera d'Alba Barbera d'Asti DOCG: located in Asti and Monferrato, Barbera is the primary grape and gets the best sites, generally regarded as the higher quality expression, about 5,000 hectares planted. Barbera d'Alba DOC: located in Alba and Langhe, the best sites go to Nebbiolo instead, which is why Barbera d'Alba has historically played second fiddle to Barbera d'Asti. Other key zones: Barbera del Monferrato DOC, Barbera del Monferrato Superiore DOCG, and Nizza DOCG, one of the most highly regarded sites for Barbera with plantings documented as far back as 1609.</