Barbera
E609117
Barbera is a dark-skinned Italian wine grape variety known for producing deeply colored, high-acid red wines, especially in the Piedmont region.
Statements (49)
| Predicate | Object |
|---|---|
| instanceOf | wine grape variety ⓘ |
| acidityContribution | gives freshness to blends ⓘ |
| alsoCultivatedIn |
Argentina
NERFINISHED
ⓘ
Australia NERFINISHED ⓘ California NERFINISHED ⓘ Emilia-Romagna NERFINISHED ⓘ Lombardy NERFINISHED ⓘ Sicily NERFINISHED ⓘ |
| colorOfGrapeSkin | dark-skinned ⓘ |
| countryOfOrigin | Italy ⓘ |
| DOCExpression | Barbera d’Alba NERFINISHED ⓘ |
| DOCGExpression |
Barbera del Monferrato Superiore
NERFINISHED
ⓘ
Barbera d’Asti NERFINISHED ⓘ |
| foodPairing |
pairs well with cured meats
ⓘ
pairs well with hard cheeses ⓘ pairs well with tomato-based dishes ⓘ |
| grapeRipeningTime | relatively late ripening ⓘ |
| notableCharacteristic |
maintains acidity in warm climates
ⓘ
modern styles may use new oak ⓘ often consumed relatively young ⓘ |
| primaryRegionOfCultivation | Piedmont NERFINISHED ⓘ |
| qualityImpactOfYield | lower yields improve concentration ⓘ |
| regionAssociation | one of the most important red grapes of Piedmont ⓘ |
| synonym | Barbera Nera NERFINISHED ⓘ |
| typicalAcidity | high ⓘ |
| typicalAlcoholLevel | medium to high ⓘ |
| typicalAromas |
blackberry
ⓘ
plum ⓘ red cherry ⓘ spice ⓘ violet ⓘ |
| typicalColor | deeply colored ⓘ |
| typicalFlavors |
herbal notes
ⓘ
licorice ⓘ plum ⓘ raspberry ⓘ sour cherry ⓘ |
| typicalOakInfluence |
sweet spice when oak-aged
ⓘ
toast when oak-aged ⓘ vanilla when oak-aged ⓘ |
| typicalTanninLevel | low to medium ⓘ |
| typicalUse |
blending component
ⓘ
varietal wines ⓘ |
| vineVigor | naturally vigorous ⓘ |
| wineBody |
light to medium-bodied in simple styles
ⓘ
medium to full-bodied in premium styles ⓘ |
| wineColorCategory | red ⓘ |
| wineStyle | red wine ⓘ |
| yieldCharacteristic | can be high-yielding ⓘ |
Referenced by (9)
Full triples — surface form annotated when it differs from this entity's canonical label.