Some claim that "barbecue" is from the French "barbe à queue" meaning head to tail, indicating that the whole beast is cooked. It is perhaps more likely that it is from the term ‘barbacao’ used in Latin America to describe food cooked slowly over flames and embers or, more properly, food cooked in a pit in the earth.
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.
A light red wine produced in the Monferrato hills from Barbera grapes. This wine often contains other grapes, including Grignolino and Dolcetto.
