As with all of our non-traditional wine articles, we will once again be consulting Wikipedia as an omnipotent source of knowledge.
Barbera is currently Italy's third most-produced varietal and is known for being rather easy to grow. While many grapes tend to under-produce without proper attention, Barbera is one that you actually have to prune so nutrients only get to the perfect amount of grapes. Too bad Nebbiolo doesn't suffer from the same problem.
In relation to the Pacific Northwest, winemakers are dabbling in testing it out in the Red Mountain, Walla Walla, and Columbia Valley AVAs. Taking into account general Italian geography where this varietal is typically grown, I would expect to see many more AVAs producing Barbera in the near future.
The Oregon Wine Blog received two winery-provided samples of Barbera for review (in alphabetical order): Maryhill Winery 2005 Proprietor's Reserve Barbera and Stella Fino 2006 Barbera. This review presented a fascinating dichotomy for us by comparing the same varietal from two distinctly different wineries. The contrast in producers followed through to very different wines.