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Written by Master Sommelier Evan Goldstein

ln the Piedmont region of northwest Italy, local vintners like to say that Barolo and Barbaresco (each made from Nebbiolo grapes) are for selling, and Barbera is for drinking. Piedmont's most widely planted red grape, Barbera (bär-ˈber-ä) comprises nearly half of all red-wine grapes planted in the region. But the Italians have no monopoly on this wonderful grape, which is also cultivated successfully in other countries and flies discreetly under the radar in California. Barbera is versatile in the bottle: depending on the age of the vines, strategic intent, and the amount of oak aging, Barbera can be light and tart or hearty and robust. While most wine drinkers think of it in its pure form as an everyday red, it can be a serious if not especially age-worthy wine, either blended or on its own. *Source: phonetic pronunciation has been edited by UC Press.

0.99%

Total Vineyard/Winegrape Plantings in California
4,657 Acres

Bearing and Non-bearing Acreage in California

0.99%

Total Vineyard/Winegrape Plantings in California
1,884.62 Hectares

Bearing and Non-bearing Acreage in California

(Year end 2020)

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.

Fruit

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

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

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

Mushroom, stone, mineral
Wood (Oak)

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

Red licorice, tar