Vinification is the process that transforms the grapes into wine. The process of vinification differ from region to region, financial state of the winery and the grape types. The harvesting time and the type of oak used for aging are based on the region in which the wine grapes are grown.

Wine making process involves the following stages:

  • The first step in wine making process is Harvesting or Picking. Grapes should be harvested at the right time in order to make good wine. Harvesting can be done either mechanically or by hand.
  • The process of separating the grapes from the stems and cluster parts is called Destemming. Some of the wine makers keep some fragments of the stem to increase the wine tannin.
  • After destemming the grapes are crushed to extract the juice from the skin. This is done before the fermentation process begins. In the olden days bare feet is used to extract the grape juice, now a day machines like crushers are used.
  • Separation of grape juice and the skin is named as pressing. After crushing the grape juice will flow freely, selected wineries use pressers to make sure maximum juice is released.
  • Once the grapes are pressed they are introduced into the process of fermentation. During this process the grape juice are converted into alcoholic beverage. The yeast interacts with the sugar in the grape juice and converts them into ethanol and carbon dioxide.
  • Once the wine is purified and refined, they are preserved with sulfur dioxide or potassium sorbate. During the natural process of fermentation a minimum amount of sulfites are produced, but more is added for the use of commercial preservation.
  • Wines are aged for a particular amount of time to get more welcoming wine. Once after purification, the wines are moved to wooden barrels for aging. Metal vats, concrete vats and glass carboys are also used in some cases to increase the flavor.
  • After aging, the wines are bottled. During the process of bottling a final dose of sulfite is added to the wine to prevent it from uninvited fermentation in the bottle. The bottles are then sealed with cork and screw caps.

Expert advice on foods that go well with a glass of Barbera.

Created by Decanter in partnership with the Consorzio Barbera d’Asti & Monferrato.

tajarin pasta
Traditional tajarin pasta with truffle - a great match with Barbera wines.

Foods to pair with Barbera wines...

The post How to match Barbera wines with food appeared first on Decanter.


Expert advice on foods that go well with a glass of Barbera.

Created by Decanter in partnership with the Consorzio Barbera d’Asti & Monferrato.

tajarin pasta
Traditional tajarin pasta with truffle - a great match with Barbera wines.

Foods to pair with Barbera wines...

The post How to match Barbera wines with food appeared first on Decanter.

Expert advice on foods that go well with a glass of Barbera.

Created by Decanter in partnership with the Consorzio Barbera d’Asti & Monferrato.

tajarin pasta
Traditional tajarin pasta with truffle - a great match with Barbera wines.

Created by Decanter in partnership with the Consorzio Barbera d’Asti & Monferrato.

Barbera provides red wines with texturally smooth, dark plum flavours which are brought to life by this grape variety’s vibrant, crunchy acidity.

Whether one goes for an oaked Barbera d’Asti or an unoaked one is a matter of taste, but generally the unoaked versions– or those aged in larger oak vats or botti grandi rather than smaller barrels– give a bit more flexibility with food by letting Barbera do what it does best–to lift a dish, but never to dominate it.

The classic dish for Barbera d’Asti in its native Piemonte is a very thin, tagliatelle-like ribbon pasta called ‘Tajarin’.

Broadly speaking there are two main local options when it comes to the pasta sauce.

Barbera and truffles

The vegetarian option is based on shavings of the local white truffles. Because Barbera’s red fruit flavours are agreeably subtle they allow those expensively pungent truffle aromas or flavours all the air space they need.

And Barbera’s cleansing effect is also helpful because it allows one to savour the truffle anew with each mouthful.

Barbera and meat 

The carnivorous option for the pasta is a ragù or meat sauce based on the local beef. Here the Barbera comes into its own, lifting the delicate sweetness of what is a lean meat without dominating either its texture or in the case of white veal its very subtle flavours.

It’s only further south in Italy that meat-based pasta sauces start getting loaded with tomato. As tomato is quite acidic this can work against Barbera d’Asti’s own crisp mouthfeel.

Better to let Barbera cut through fattier meats like duck–a sumptuous magret de canard or roast duck would do nicely, as of course would roast pork–or leaner meats like rabbit (stewed, or even barbecued), or more simply cold cuts with toasted bread drizzled with olive oil, with some knobs of softish and neutralish cheese on standby. And some juicy green olives to gently re-set the palate.

Fish: Go for white fish over shellfish

Matching red wines with fish is a Holy Grail for some, but Barbera d’Asti can struggle, especially with shellfish for example, making the latter taste metallic and dry.

White fish is a better option, especially the more robustly textured ones such as salt cod or ‘bacalà’, especially if the cod is prepared with roast peppers rather than tomatoes.


This article was created by Decanter.com editorial in partnership with the Consorzio Barbera d’Asti & Monferrato.


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Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.