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Franco Conterno adds a dash of Nebbiolo
to his Barbera, which gives this supple, spicy
red some additional structure.
What You Need To Know
Barbera makes a terrific house red.
Its juicy, bright flavors pair well with everything from pizza to
steak tartare, it’s refreshing to drink and it’s affordable—even
the costliest examples are nowhere near as expensive as a good
Barolo or Barbaresco (i.e., the other well-known reds from
Piedmont). The best Barberas come from Piedmont’s districts
labeled “Superiore,” like this example from the prime Alba
subzone. It’s made by Franco Conterno, whose family has been
farming grapes in Piedmont for centuries. He helms a small
winery with his wife, Vilma, in Monforte d’Alba, a top subzone best
known for muscular Barolos. The best Barberas come from prime
Barolo land, which helps explain why this bottling has more depth
than most Barberas.
Blackberry, black cherry
and espresso scents.
and plum flavors.
Cellar temperature—the bottle should be
cool to the touch.
FOOD & WINE selects the recipes and is closely involved in evaluating the wines offered by licensed retailers through the FOOD & WINE Wine Club. Global Wine Company has been selected to service and fulfill the
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