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Piedmont Barbera: Panel tasting results

A strong showing from a varied selection of these food-friendly reds, which are often the everyday dining choice of Piedmont region producers.

Stephen Brook, Vincenzo Arnese and Sara Bachiorri tasted 60 wines, with 3 highly recommended and 40 recommended.

Piedmont Barbera: Panel tasting scores

60 wines tasted

Exceptional 0

Outstanding 0

Highly recommended 3

Recommended 40

Commended 17

Fair 0

Poor 0

Entry criteria: Producers and UK agents were invited to submit current vintage releases of still red Barbera wines from any of the DOC/DOCGs Barbera d’Alba/Superiore, Barbera d’Asti/Superiore, Barbera del Monferrato/Superiore, Nizza or Nizza Riserva

Barbera is a wonderfully versatile grape variety that can be produced in a range of styles, from lean and refreshing to bold, rich and oaky. Above all, it’s a wine designed to be enjoyed with food: its high natural acidity is perfect for cutting through rich Italian dishes such as lasagne. Acidity can be treacherous, however – too much and the wine will be tart and astringent; too little and it can be flabby or drab.

Scroll down to see tasting notes and scores from the Piedmont Barbera panel tasting

Piedmont Barbera: Panel tasting scores

The judges

Stephen Brook is a Decanter contributing editor and the DWWA Regional Chair for Piedmont. The author of 35 books, he has won several awards for his work in wine.

Vincenzo Arnese is the director of wine at Raffles London at the OWO. Born in Naples, he previously worked at top hotels in Italy, Switzerland and Australia, as well as Alain Ducasse at The Dorchester. He is a DWWA judge, and in 2022 he won the coveted title of Taittinger UK Sommelier of the Year.

Sara Bachiorri is in the buying team at merchant WoodWinters. A DWWA judge since 2013, she was was formerly head sommelier at The Glasshouse in Kew, then Chez Bruce in southwest London, followed by a stint at Italian specialist merchant FortyFive10°.

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