Comparison
Barbera vs Cru Beaujolais
How Barbera and Cru Beaujolais differ, dimension by dimension.
The short answer
The main differences: Cru Beaujolais has more floral character; Cru Beaujolais has more earthy character; Barbera has more acidity.
Choose
Barbera
Choose Barbera if you want something fresher and more acidic, stronger and warmer, more oaky.
Choose
Cru Beaujolais
Choose Cru Beaujolais if you want something more floral, earthier, more tannic and structured.
Where they genuinely differ
Only differences large enough to notice in the glass are listed here. A gap of half a point on a five-point scale is noise, and WineHQ does not dress it up as a finding.
Floral character
Clear differenceBlossom, rose, violet, elderflower, acacia and related aromatic notes.
Cru Beaujolais is more floral: medium-plus against low.
Earthy character
Clear differenceForest floor, mushroom, wet stone, clay and undergrowth notes. Frequently, though not exclusively, associated with cooler and more traditional styles.
Cru Beaujolais is earthier: medium against low.
Acidity
Clear differenceTotal perceived acidity. Rises in cooler climates and with earlier picking; falls with heat and ripeness.
Barbera is fresher and more acidic: high against medium-plus.
Tannin
Clear differencePhenolic compounds from grape skins, seeds, stems and oak. The principal structural axis of red wine.
Cru Beaujolais is more tannic and structured: medium against low-medium.
Alcohol
Clear differencePerceived alcoholic strength, which tracks actual ABV but is modified by sweetness, acidity and body.
Barbera is stronger and warmer: medium-plus against medium.
Oak influence
Clear differencePerceptible impact of barrel or alternative oak contact — vanilla, toast, coconut, smoke, cedar and added texture.
Barbera is more oaky: medium against low-medium.
Where they are much the same
Just as useful: knowing which parts of the choice do not matter.
- Sweetness: Similar — both low.
- Body: Similar — both medium.
- Fruit intensity: Similar — both medium-plus.
- Aromatic intensity: Similar — both medium.
- Savoury character: Similar — both medium.
Full side by side
| Dimension | Barbera | Cru Beaujolais |
|---|---|---|
| Floral character | low (1/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Earthy character | low (1/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Acidity | typically high, ranging from medium-plus to high (5/5) | typically medium-plus, ranging from medium to high (4/5) |
| Tannin | typically low-medium, ranging from low to medium (2/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Alcohol | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Oak influence | typically medium, ranging from low to medium-plus (3/5) | typically low-medium, ranging from low to medium (2/5) |
| Sweetness | low (1/5) | low (1/5) |
| Body | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Fruit intensity | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Aromatic intensity | medium (3/5) | medium (3/5) |
| Savoury character | typically medium, ranging from low-medium to medium (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Herbal / green character | low (1/5) | low (1/5) |
| Spice | low (1/5) | low (1/5) |
| Perceived freshness | typically high, ranging from medium-plus to high (5/5) | typically high, ranging from medium-plus to high (5/5) |
| Carbonation | low (1/5) | low (1/5) |
| Texture | typically medium, ranging from low-medium to medium (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Serve at | 14–16°C | 14–16°C |
| Typical flavours | sour cherry, blackberry, plum, violet, liquorice | dark cherry, violet, granite, raspberry, iris |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.
Read more
Style
Barbera
Piedmont’s everyday red: deeply coloured, very high in acidity and low in tannin — the opposite structure to Nebbiolo.
Style
Cru Beaujolais
Gamay from the ten named granite hills — structured, mineral and ageworthy, and nothing like Beaujolais Nouveau.
Comparison
Beaujolais vs Cru Beaujolais
Is a named cru worth several times the price of basic Beaujolais?