Filter
Drink:
Topics:
Terms:
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
Drinkipedia
Barbera d'Asti
Barbera d’Asti is a wine produced entirely or primarily from Barbera grapes grown in the province of Asti of Italy’s Piedmont region. The wine must be made from a minimum of 90% Barbera, while other local varieties, such as Freisa or Grignolino are allowed.

As Barbera is the most widely planted variety in Piemonte, many versions of this wine are light to medium-bodied. Barbera features very high acidity for a red wine, but very light tannins. This means the wines are immediately drinkable, especially with salumi and other similar products, as the acidity of Barbera cuts through the fat of the salumi.

Barbera also has a pleasing spiciness, sometimes with notes of black pepper, making this a nice partner for lighter grilled foods.

While many examples of Barbera d’Asti are light, the examples labeled as superiore tend to be weightier on the palate (minimum 12.5% alcohol); many of these wines also receive 6-12 months of oak aging. Barbera d’Asti can either be labeled as a DOC or DOCG wine, depending on the production methods. Enjoy most examples of Barbera d’Asti from 2-3 years of the vintage, while a few of the more complex versions can drink well for 5-7 years and beyond. (Wine/Appellations)