Barbera and Pinot Noir are in my top 5 list - I drink a fair bit of each. I find my preferred Barberas to be medium to full in body, showing strong dark or sour cherry flavor, usually some vanilla notes from oak aging, a healthy streak of acidity building to the fruit-filled finish, and usually light tannins. I tend to prefer California Barberas to the Italians, but there are examples I like and don't like from both regions. I'm delighted to see Barbera showing up from places like Washington now, and eagerly anticipate an Oregon Barbera.
Pinot Noir is a different beast altogether. I agree that some Pinot Noir can come across like some Barbera, but generally the Pinot Noirs I like show much more earthy spicy character, usually a number of different fruit notes, a distinctive aromatic profile (floral, spiced, fruited), and a finish that to my taste is best when showing medium tannins. And I'm hopelessly biased toward Oregon Pinot Noir.