WAIE (whatamieating.com)
This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals. Just type in the word that you're looking for and press enter or click on search.
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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian
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| Barbera
Language: Italian
Description: A variety of grape which has given its name to a dry, spicy red wine produced in Piedmont. It is a full-bodied, dark wine which is drunk when young. It can produce a second fermentation in the bottle which produces a wine which is slightly sparkling. The Barbera grape is the second most commonly grown variety of grape in Italy after Sangiovese. Wines produced using this grape include Barbera d'Alba, Barbera d'Asti and Barbera del Monferrato.
Pronounced: bahr-BEH-rah
Latin: Vitis vinifera (Linnaeus, 1758)
Gender: N/A
Ethnicity: Italian
Most frequent country: Italy
Most frequent region: Piedmont
See places: Italian food and cuisine, Piedmontese Food and Cuisine
See drinks, wines etc: Barbera, Sangiovese
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