Luigi Veronelli ‘s team was a pivotal element in Italy’s new embrace of barrique fermentation and barrique aging. In other words, the winemakers who accompanied him on that trip became a model for other winemakers
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In 1982, the great Italian food and wine writer and editor Luigi Veronelli took three of Italy’s greatest winemakers at the time to California.
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One of the questions I get asked a lot when I pour a Barbera d’Asti in a tasting is what does the word “superiore” mean?
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“No grape has known such a dramatic upgrade in its fortunes and image in the last 20 years than Barbera in Piemonte, north-west Italy.”
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I was recently asked to present a wine tasting at an Upper Eastside art gallery in Manhattan. Imagine the setting straight out of a film shot in New York in the 1970s (get the picture?).
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Barbera offers a wide range of expressions and interpretations — from easy-drinking to cellar-worthy
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I couldn’t be more thrilled that the Barbera d’Asti consortium has decided to renew my contract as a freelance writer contributing to this blog.
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Barbera d’Asti is one of the appellations that helped to shape the Italian wine revolution and renaissance of the 1980s and 1990s
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Acidity is not a four-letter word; acidity is your friend!
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As part of the current series of posts on acidity in Barbera and why Acidity Isn’t a Four-Letter Word, I feel compelled to share the following anecdote.