Barbera vs Dolcetto

Barbera is more acidic, Dolcetto is more tannic.

Sweetness, body, tannin and acidity are our rating of a typical dry table wine from each grape.

Barbera

Red · Italy

bright cherry, low tannin, zesty

Dolcetto

Red · Italy

soft blackberry, almond, easy

Bone dry
Sweetness: Bone dry; Medium
Body: Medium; Low
Tannin: Medium; Very high
Acidity: Low; 13 to 14.5%
Alcohol: 12.5 to 14%; 15 to 17 °C
Serve at: 15 to 17 °C; Montferrat, California, Australia, Argentina
Regions: Piedmont

Only Barbera

Pork

Both pair with

Pasta with tomato sauce
Pizza
Charcuterie

Only Dolcetto

Antipasti, tapas and mezze

Sources

Style profiles, pairings and serving figures are our own assessment. Regions and origins: Wikipedia (CC BY-SA 4.0) and Wikidata (CC0); see the Barbera and Dolcetto pages.