American winemakers have had their trysts with Italian grapes before. For the most part it hasn’t worked out all that beneficially. Part of it is their own fault for not doing the proper homework. Easily the most successful Italian red grape in this country is Barbera, a Piemontese variety with high natural acidity and moderate tannins. It’s particularly popular with winemakers.

Its aromas aren’t difficult to appreciate because it offers delicate fresh plum and dried spice. Though it needs little oak aging, it also can benefit from some wood by picking up nuances of nuts and cocoa.