Wine of the Week - Alasia Barbera, Piemonte

Barbera is a widely planted variety grown across Italy but best known as being the ‘other one’, after Nebbiolo, of Piedmont’s signature red grapes. Originating from the Monferrato Hills in central Piedmont, where the best examples of Barbera still come from, the grape is widely planted across this important wine region in great density, including several notable areas Alba, Asti, Nizza and, indeed, Monferrato as well as the rest of Piedmont, Lombardy and beyond.

Deep ruby in colour (interestingly, historically it was known to add colour to Barolo and Barbaresco wines lacking in hue, and not entirely legitimately either…), Barbera’s other tasting trademarks are low levels of tannins and high levels of acidity, Barbera can produce styles ranging from cherry-led young and fresh wines, to sour-cherry and spice-rich, as well as, with careful barrel ageing, plummier, rounder wines too. Serve lightly chilled in summer, or enjoy at room temperature the rest of the year, Barbera is delightful when paired with an array of tomato-ey, cheesy Italian favourites.

The Alasia Barbera is a bright, youthful, fruity red made from grapes grown across the producer’s vineyards near Monferrato in Asti. Aromas of plum and raspberry are followed up with notes of sour cherries and savoury, spicy characteristics, which makes it a rather popular choice at home at The Lavenders.

Looking for inspiration for what to do with a couple of fridge-weary aubergines recently, a newly discovered Parmigiani recipe was crying out for a mate. Having initially added a healthy glug to the rich, bubbling tomato sauce during preparation, the rest of the bottle we enjoyed later with the dish itself!