Barbera vs Corvina
Barbera
A deeply colored Piedmont red with high acidity and low tannin, best known from Barbera d'Asti and Barbera d'Alba.
- Sour cherry
- High acidity
- Low tannin
Recognize it
Deep ruby color, high acidity, low tannin, sour cherry, and plum are the key combination. It can look dark while feeling surprisingly low in tannic grip.
Corvina
A high-acid Veneto red grape known for sour cherry, used in Valpolicella and Amarone.
- Sour cherry
- High acidity
- Bitter almond
Recognize it
High acidity and sour cherry are common clues, often with a bitter almond note on the finish. Lighter Valpolicella styles can be pale and light-bodied, while Amarone becomes much fuller through dried-grape production.
How they compare
- SimilarHigh acidity and relatively low tannin.
- DifferenceBarbera is deeper in color and lacks Corvina's typical almond note.