Barbera can be made in a variety of styles, but is most frequently a medium-bodied red wine who's relatively high acid contact gives it in almost hearts, but refreshing, black cherry flavor.
If you're considering a Barbera, you may also want to check out the delay. In some ways, Beaulolais is Barbera's counterpart from France. Lighter, but similar in use with food. Frequently straightforward, simple flavors usually pair best with simple lien or acidic dishes. This makes it a good match for casual dining.
Meat: meets in simple pan or tomato sauces, roast duck with plum sauce.
Barbera's high percentage of assets make it a poor match for rich mild sauces such as cream sauces.