B&B Bacchus Baco Noir Bacterial Baden Baking Balance Balling Bamboo Bananas Banyuls Barbaresco Barbaresco DOCG Barbera Barbera d'Alba Barbera d'Asti Barbera d'Asti DOCG Barbera del Monferrato Barbera del Piemonte Bardolino DOC Barley Barley Malt Extract Barley Malt Syrup Barolo Barolo "Serralunga d'Alba" Barolo DOCG Barossa Valley Barrel Fermenting Barrel Proof Barreling Down Barrique Barsac Basilicata Batf Batida de Coco Baume Bavaria Baybreeze Bead Beaujolais Beaujolais Blanc Beaujolais-Villages Beaumes de Venise Blanc Beaumes de Venise Rouge Beaune Beaune "Boucherettes" Beaune "Champs Pimont" Beaune "Clos de la Feguine" Beaune "Clos de la Mousse" Beaune "Clos des Mouches" Beaune "Clos des Ursules" Beaune "Greves" Beaune “Cent-Vignes” Beaune 1er Cru Beaune Rouge Bee’s Knees Beechwood Chips Beerenauslese Belgium Bell Mountain Bellini Ben Lomond Mountain Bench Graft Bentonite Bergerac Berries Berry Beta Amylase Biblical Wine References Big Bijou Binning Biological Aging Biscuit Malt Bitter Bitterness Units Bjcp Black Currant Black Rot Black Russian Blanc de Blancs Blanc de Noirs Blaufrankisch Blaye Côtes de Bordeaux Blending Blood & Sand Bloody Maria Bloody Mary Bloom Blue Blazer Blue Fining Boadicea Bobby Burns Body Bolgheri Bonarda Bonded Cellar Bonnezeaux Bordeaux Bordeaux AOC Bordeaux Blanc Bordeaux Rosé Bordeaux Rouge Bordeaux Supèrieur Botrytis Cinerea Bottle Sickness Bottle Stink Bottle-Conditioned Bottled In Bond Bottom Fermentation Boulevardier Bouquet Bourgogne Blanc Bourgogne Rouge Brachetto d'Acqui Brachetto d'Acqui DOCG Brachetto Piemonte Braggot Bramble Brandy Brandy Alexander Brandy Crusta Bravo Breakfast Martini Breathing Brettanomyces Brilliant British Columbia Brix Bromophenol Bronx Brooklyn Brouilly Brown Derby Brunello di Montalcino Brut BTG Buck Buck's Fizz Bud Bud Break Buik Bulk Bunch Bung Bung Stave Bunghole Burgenland Burgundy Butt Butter Butyric Byob
Barbera d'Asti DOCG
Barbera d'Asti refers to wines made from the Barbera grape in the province of Asti, in Italy's Piedmont region. While there is a minimum 85% of Barbera for these wines, most examples are 100%. A Barbera d'Asti cannot be released until March 1 after the harvest, while a Superiore must be aged for one year - with six months of that time, being aged in oak - before it can be released.

As Barbera is the most widely planted variety in Asti (and the most widely planted red variety in all of Piedmont), it has been a popular, pleasant, simple wine for decades. These examples of Barbera, with their high acidity and very light tannins, are ideal for a simple lunch of past or to accompany antipasti. For the past thirty years, some producers have elevated Barbera to a more "serious" wine, one that is aged in small oak barrels and has deeper color. Theses versions of Barbera d'Asti are becoming more commonplace today (those from the Nizza sub-appellation are noteworthy), although one can still find the traditional, "rustic" Barberas of the past. These latter versions are meant for consumption within the first three or four years; their simple spiciness makes them ideal partners for many grilled foods. (Wine/Appellations)