Barbera is Italy's third most cultivated grape, accounting for more than half of the wine production in Piedmont.
Barbera is a dark grape and is naturally rich in acid, often plum-like and are approachable long before Nebbiolo. Aroma often resemble almonds, nuts, cherries, cherry, herbs and ripe raspberries.
The grapes are picked traditionally before nebbiolo.
Barbera provides fruity, fresh wines with moderate astringent drunk young.
You can also find more expensive Barbera with denser color, more astringent and concentrated flavor and a bit of cask suitable for storage and some powerful food.
Barbera d'Alba and Barbera d'asti is the most important classifications.
The fruity, fresh and light wines are suited to lighter dishes such as pasta with meat or fish, lasagne, chicken or pizza. The most powerful is better suited for more flavor rich venison, beef or lamb.
Barbera contains very little tannin / tanning and more of those who are often plagued with headaches from drinking wine (react to tannins) prefer just to drink Barbera wine when the shell of this grape is very thin and contains just very little of this substance.
Nebbiolo is perhaps the noblest and most pretistigious grape throughout Italy, also known as the queen of red grapes.
The grapes name derives from the Italian word nebbia, which means fog. Grape gets late mature, and at harvest time, usually in late October, the climate in the region is characterized by thick fog. The best years for wine based on nebbiolo is the year where the fog has not been so thick that maturation process is hindered.
Nebbiolo grape is used partly in the famous wines Barolo and Barbaresco, considered some of the best being made. These deep red wines are very tannic, with notes of tar and roses. Much astringent and concentrated flavor with many nuances, such as aromas reminiscent of violets, autumn leaves, pine nuts, camphor and spices in addition to red and dark berries.
When storing developer wines unique and complex aromas and flavors, and get the characteristic orange color cast at the top of the glass. Due to low production volumes can wines of nebbiolo grape often be very costly, especially those years nebula has held off.
Wines with nebbiolo will usually need many years of storage before the high tannin level is reduced enough that the wine can be drunk.
Particularly suitable for wild and skank.
Piedmont is Dolcettos home. The grape is also called douce noir, and has been cultivated for over a thousand years. Although the grapes name is Italian and means a little sweet one, the wine is not at all sweet but dry. It blooms late and ripens early, and is easily recognizable in the vineyard when both stems and branches are red.
Dolcetto normally provide wines for consumption and not saving, but exceptions do exist and they are often more concentrated in flavor with more astringent tannin. Dolcetto is in many ways an everyday grape and the favorite of many local winegrowers. Dolcetto give dark, dense wines with great freshness and varying degrees of astringent. They often have some "green" over it and aromas reminiscent of herbs, pine needles, licorice and almonds as well as dark berries. The darkest and most astringent wines are good roast lamb and meat stews. The lighter wines can be drunk without food or pasta and chicken.
After barbera moscato is the grape is grown most in Piedmont. It's easy to enjoy, with a scent of elderberry, citrus fruits and flowers.
The wine is sweet and acid recovery, and is primarily a dessert wine with low alcohol content.
A perfect end to a meal.
Other grapes from Piedmont: