When it comes to blending with Barbera, there are a few options that can complement and enhance its characteristics. One popular choice is blending Barbera with Nebbiolo, as I mentioned earlier. This combination of grapes creates a unique and balanced wine that showcases the best of both varieties.
The acidity of Barbera can sometimes be quite high, which may be a bit overwhelming for some palates. However, when blended with Nebbiolo, the acidity is toned down and becomes more harmonious. The Nebbiolo grape brings a certain level of structure to the blend, adding depth and complexity to the wine.
I remember a particular Barbera + Nebbiolo blend that I tried during a wine tasting event. The wine had a beautiful ruby red color with aromas of ripe red fruits, such as cherries and raspberries. On the palate, the wine had a lively acidity, but it was well-balanced by the smooth tannins and velvety texture provided by the Nebbiolo. The blend had a nice, long finish with hints of spice and earthiness.
Another option for blending with Barbera is Dolcetto. Dolcetto is a grape variety that is known for its soft and fruity character. When blended with Barbera, it can add some roundness and juiciness to the wine, balancing out the acidity of Barbera. The result is a more approachable and easy-drinking wine.
During a trip to Piedmont, I had the opportunity to taste a Barbera + Dolcetto blend from a small family winery. The wine had a vibrant purple color and exuded aromas of blackberries and violets. On the palate, it was juicy and fruit-forward, with a touch of tannins from the Barbera. It was a delightful wine that paired well with a variety of dishes, from pasta to grilled meats.
Lastly, blending Barbera with Sangiovese can also create an interesting and well-rounded wine. Sangiovese is a versatile grape variety that is often used in Tuscan wines, such as Chianti. When combined with Barbera, Sangiovese can add some elegance and finesse to the blend.
I remember attending a wine dinner where a Barbera + Sangiovese blend was served alongside a traditional Italian meal. The wine had a deep garnet color and showcased aromas of dark cherries, leather, and tobacco. On the palate, it had a medium body with smooth tannins and a lingering finish. The blend was a perfect match for the rich flavors of the Italian cuisine, enhancing the overall dining experience.
Barbera can be blended with a variety of grape varieties to create unique and balanced wines. Whether it's the structure and complexity of Nebbiolo, the softness and fruitiness of Dolcetto, or the elegance of Sangiovese, each blend brings its own characteristics to the table. The key is finding the right balance to create a wine that is enjoyable and harmonious.