When I was a little girl, I loved the book “Gobbolino, the Witch’s Cat” by Ursula Moray Williams. This book title has been going round and round in my head recently while I’ve been thinking about and planning this article. It is pretty obvious that Gobbolino rhymes with Grignolino of course. But is there something else?
I’m thrilled to share the news that I will be traveling to Asti province this week for a series of tastings of Barbera.
Barbera is a bridge that starts an adventure into the history, land, people, and tastes that make up such compelling and unique wines as Ruchè, Grignolino, Albarossa.
You should consider that Barbera comes from Piedmont, one of Italy’s most liberal regions where “people” are known for their broad intellectual interests and cosmopolitan culture.
It was a disappointment to discover that apart from the My Name Is Barbera project, the English language internets are a barren landscape when it comes to solid information about Barbera.
Our beautiful autumn landscapes are waiting for you
Perceptions aside, Barbera has every right to its place among the world’s greatest fine wine grapes
But there’s another factor that goes into the longevity and age-ability of red wines: Acidity! And acidity is something that Barbera has a lot of.
Yes, the glass amplifies the organoleptic qualities of wine. Because different areas of the tongue and mouth, along the irreplaceable nose job, are responsible for us appropriately perceive the taste sensations to make the best wine.
“Monferrato. Home sweet home” the Barbera said.
