CHAPTER 8.All the curiosities about Monferrato and Barbera

In this eighth and last chapter we would like to gather the best curiosities about Monferrato and Barbera including our best tips and suggestions narrated in this wine and food itinerary. A path we went through together uncovering Monferrato and the Barbera. Create in collaboration with Roberta Negri who in 2017 obtained the 2nd level of the Sommelier Certification in Milan.


Did you know that the area of Langhe, Roero and Monferrato became part of the Unesco World Heritage? And it is among these sweet hills that the Barbera,  the black gold of Monferrato, grows  handsomely. A wine usually considered ordinary, became a symbol of this land because of its copious production and was elected as a prestigious wine thanks to one of the most controversial figure of the Piedmontese wine history, Giacomo Bologna.

And like a real Cindarella, with humble and rough origins, the Barbera finally transformed in a beautiful princess…  


It was thanks to the perseverance and dedication of many producers, to the new technologies, to a reduction of quantity over quality that lead the Barbera to become one of the most appreciated red Italian wines. All these attentions brought an important improvement to the quality of the grape and the vineyard itself.


The identification card of an excellent wine is quite complex. In addition to the basic wine characteristics, it requires a well defined terroir, a powerful story and a strong connection to tradition. Under this profile, it seems that the Barbera has all what it takes to be one of the best Italian red wines.


From its grapes, the Barbera, produces a wine which is perfect all your meal long. That touch of sour that characterize this vine variety gives it freshness and makes the wine-pairing much easier. Is like your go-to dress, perfect for any occasion. The Barbera matches perfectly with all the typical dishes from Monferrato (and not only). Just to name a few, if you are looking for some inspiration: “bagna cauda”, roasted peppers, handmade pasta with truffle, agnolotti, “fritto misto”, cheese (first of all Bra), boiled meat, meat tartare and much more.


First of all you don’t need to be a sommelier to uncork a bottle of wine. All you need to do is to have the right tools and to follow some steps.

Some items that can never miss in the kitchen of a wine lover are: the napkin to serve the wine and the corkscrew, the main character of the plot composed of:

  • a hidden zig-zagged knife to remove the seal
  • a screw, called worm
  • one or two levers, one longer than the other
  • ergonomic handle


Remember that the cork should never be touched with you bare hand, in order not to contaminate it with personal perfumes. Then once the bottle is opened, remember to check the preservations status of the cork. But above all smell it to be sure it smells like wine and not like…cork! In this way you’ll be sure to serve a good wine free of unpleasant scents.


It is estimated that a variable percentage between 1 and 15% of bottles of wine, present a cork scent. But where is this material coming from? The cork is extracted from the bark of the “Quercus Suber”. The substance protects the plants from adverse weather conditions. And it takes 30 years for the plant to provide the material that can be used for wine corks.

Thank you all for following us during this journey. We will soon come back with so many news. Enjoy your reading.

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