Your thoughts please....Barbera

[misterjive]

Barbera can be delicious, and at its best, it is bright and zesty and has a tang to the finish that is caused by both the acid and the fruit. Some people identify this tanginess with carbonation, but in Barbera, the Italians sometimes strive for just such a tang to the tastebuds. I don't experience this quality in California-grown Barbera. In California Barberas, of which there are many fine examples (try Fife!!!), the fruit comes to the fore, and they can be downright jammy. In the classic Italian examples, the Barbera of Asti and Alba has a fine acid to cut through oil and garlic, and a bright berry or cherry fruit that serves a counterpoint for spicy tomato-based sauces. Finally, Italian Barbera is all the more food-friendly for not being as heavy as many California Cabs and Merlots.