Diego Pressenda Barbera Dalba

Barbera is Piedmont's everyday red grape, and the "Dalba" in the name points to the Barbera d'Alba style. In that style, expect a deep ruby-purple color and a fruit-forward profile of sour cherry, blackberry and plum, sometimes with a violet or dried-herb note. The producer details supplied for this bottle don't include a vintage, alcohol level or oak regime, so treat the following as typical of the style, not a measured profile. Barbera usually has high, mouth-watering acidity and low tannin, which gives a medium to full body that feels juicy, not grippy. Where oak is used, it tends to add light spice or vanilla at the edges rather than dominate. The finish is usually bright and moderately long, with a tart cherry snap. That acidity decides how to use the bottle at the table. It cuts through fat and salt, so it suits tomato-based dishes such as baked ziti, sausage ragù, eggplant parmigiana and pizza with cured meats. It also works with mushroom risotto, roast chicken with herbs, and salumi and aged cheeses like Parmigiano-Reggiano or Piave. Very hot, heavily spiced food will make the fruit taste thin, and rich cream sauces tend to flatten the wine's freshness. Serve it slightly cool, around 60 to 65°F (16 to 18°C). Twenty minutes in the refrigerator before opening is usually enough, and warmer service makes the acidity feel sharper and the alcohol more noticeable. Decanting is not needed for a bottle in this style. If the wine seems tight when first poured, 15 to 30 minutes in the glass is plenty. A standard red wine glass with a moderately wide bowl lets the cherry and herbal aromas open without exaggerating the acidity. Barbera is generally made for drinking within a few years of release. The acidity gives it some staying power, but the tannin is too light to reward long cellaring, so plan to open this one soon.