Barbera vs Douce noir

Barbera is more acidic, Douce noir 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

Douce noir

Red · France

juicy, plum, Argentine Bonarda

Bone dry
Sweetness: Bone dry; Medium
Body: Medium; Low
Tannin: Medium; Very high
Acidity: Medium; 13 to 14.5%
Alcohol: 13 to 14.5%; 15 to 17 °C
Serve at: 15 to 17 °C; Montferrat, California, Australia, Argentina
Regions: none listed

Only Barbera

Pizza
Charcuterie
Pork

Both pair with

Pasta with tomato sauce

Only Douce noir

Burgers
Barbecue and smoked meat
Sausages

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 Douce noir pages.