Barbera vs Montepulciano

Barbera is more acidic, Montepulciano is fuller.

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

Montepulciano

Red · Italy

dark fruit, soft, everyday

Bone dry
Sweetness: Bone dry; Medium
Body: Full; Low
Tannin: Medium; Very high
Acidity: Medium; 13 to 14.5%
Alcohol: 13 to 14.5%; 15 to 17 °C
Serve at: 16 to 18 °C; Montferrat, California, Australia, Argentina
Regions: Abruzzo

Only Barbera

Pasta with tomato sauce
Charcuterie
Pork

Both pair with

Pizza

Only Montepulciano

Pasta with meat sauce
Sausages
Burgers

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 Montepulciano pages.