Barbera vs Marzemino

Marzemino is more tannic, Barbera is more acidic.

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

Marzemino

Red

violet, plum, light, Mozart's grape

Bone dry
Sweetness: Bone dry; Medium
Body: Medium; Low
Tannin: Medium; Very high
Acidity: High; 13 to 14.5%
Alcohol: 12 to 13.5%; 15 to 17 °C
Serve at: 14 to 16 °C; Montferrat, California, Australia, Argentina
Regions: none listed

Only Barbera

Pork

Both pair with

Pasta with tomato sauce
Pizza
Charcuterie

Only Marzemino

Mushrooms and truffle

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 Marzemino pages.