When carefully made (and not over-oaked), this grape tends to produce elegant, medium-bodied reds with sour-cherry and spice flavors.

• A. Nero d'Avola-red
• B. Pinot Grigio-white
• C. Verdicchio
• D. Barbera-red

Answer: (D)

Barbera fits this description. Wines made from Barbera typically have bright acidity and a light to medium body, which keeps the wine elegant rather than heavy. When oak is used sparingly or avoided, the grape’s tart red-cherry flavors come through clearly, often with a touch of spice that adds complexity. This combination—upright acidity, medium body, sour-cherry fruit, and spice—is characteristic of carefully made Barbera. By contrast, Pinot Grigio and Verdicchio are white grapes, so they wouldn’t produce red wines, and Nero d'Avola tends to be fuller-bodied and riper in flavor, especially with oak, which doesn’t align with the described profile.