Wine from the Barbera grape has long been an everyday wine in the Piedmont region of Italy. Jancis Robinson states in her book, “How To Taste,” that there has recently been a trend to treat Barbera more seriously and give it wood aging.
Well, I can see why! This Four Hands Barbera d’Asti is really quite good. If I hadn’t read about the Barbera grape beforehand, I would have said this was quite tannic; but, really, this wine leans toward being more acidic than tannic. From my unsophisticated perspective, acidic is similar to tannic. Except, there is a vinegar quality to the finish. This (my own analogy) is what distinguishes the acidic quality from the tannic quality. This reminds me of a Chianti and I can see where the Barbera grape would be considered an everyday wine, simlilar to the Chianti.
I like this wine. It’s medium- to light-bodied and a light ruby color. I would rate it as good. A delightful quaff for a spring evening!
Tom: This Four Hands Barbera d’Asti has an appealing musty dryness. It’s a pleasure to learn about the Barbera grape. This wine is not fruit forward, but much more on the acidic, yeasty side. It’s quite pleasant tasting in that way.
We received this Terre di Ricaldone Barbera D’Asti 2005 in a wine-club shipment. We opened it last night, but I didn’t get a chance to write about it. I just finished the last of it and I loved it. This wine has the Italian characteristics I have come to enjoy and appreciate: acidic, dry, fruity but not overly so, and no sweetness. The tannins are firm.
