Barbera vs Dolcetto
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.
Dolcetto
An early-ripening Piedmont black grape with low acidity and firm tannin, deep in color, made in Dogliani and Alba to drink young.
- Black plum
- Low acidity
- Firm tannin
Recognize it
Low acidity with moderate to firm tannin makes Dolcetto softer in acidity than Barbera but grippier in a young bottle. Deep ruby color, black plum, and a bitter almond finish are common.
How they compare
- SimilarDark cherry and plum.
- DifferenceDolcetto has lower acidity and more tannin.
- SimilarBoth are classic Piedmont reds with dark fruit.
- DifferenceBarbera is much higher in acidity and lower in tannin; Dolcetto adds a bitter almond note.