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Piedmont’s glorious Barolos and Barbarescos
are splurge-worthy. But for everyday drinking,
try Barbera, the region’s go-to red.
What You Need To Know
For a taste of Piedmont’s incredible
wines, you can spend a ton of money on a great Barolo, and then
wait a decade or two before it’s mellow enough to drink. Or you
can do as the Piemontesi do and crack open a bottle of Barbera
tonight. Its supple berry flavors and bright acidity make Barbera
incredibly food-friendly, and when aged in oak, as with this
example from the Barbero family, it’s bold enough to stand up to
hearty chops and roasts. Grape-growers for generations, the
Barberos began vinifying their own wines in the 1950s. This bottling
comes from vineyards in Alba, a prestigious subzone known for
There’s a light violet edge to
the fresh berry scents.
Briary, energetic berry
flavors, velvety tannins and
a light spice note.
the bottle should be cool
to the touch.
Super-versatile: Try with
sausages, earthy pasta dishes
and grilled, braised or stewed
red or white meats.