California

Barbera

Study Guides > Varieties > Barbera

Signature Styles & Characteristics

Although any grape can be interpreted in innovative and at times, outlier styles, the following chart/graphic represents the preponderance of what you can expect to find California winemakers producing.

  • Dryness/Residual Sugar

    Still: 100 percent on a scale from Dry to of Dryness/Residual Sugar. Effervescent: 100 percent on the same scale.

  • Acid (potential)

    Still: 100 percent on a scale from Low to High of Acid (potential).

  • Alcohol (potential)

    Still: 100 percent on a scale from Low to High of Alcohol (potential).

  • Body (weight on palate)

    Still: 100 percent on a scale from Light to Full of Body (weight on palate).

  • Texture

  • Tannin

    Still: 75 percent on a scale from Low to High of Tannin.

Aromas/Flavors

Influenced by climate, terroir, clonal selection and winemaking.

    Age
  • Red Fruit

    Fruit

    Black/red cherry, black fig, red plum, raspberry, strawberry, pomegranate, red currant, cranberry, cherry tomato, black fig, prune, raisin
  • Red Floral

    Vegetable

    Olives (black/green), anise/licorice, red/yellow peppers, tomato leaf, blond tobacco, rhubarb, tomato leaf
  • Red Floral

    Herbal/Floral

    Fresh/dry leaves, incense, oregano, laurel, mint, thyme, sage, rosemary, violets, coriander, fennel seed, juniper berry
  • Red Earth

    Earth

    Mushroom, stone, mineral
  • Red Wood

    Wood (Oak)

    Coffee bean, mocha, bitter chocolate, cacao, clove, nutmeg, vanilla, caramel.
  • Red Other

    Other

    Red licorice, tar

Ageability

2 to 10 years, pedigree-dependent; the best bottles can live even longer