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.
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Happy new year, everyone! I hope you had a great holiday season and new year celebration.
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Barbera d’Asti welcomes wine writers from around the world.
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I’m thrilled to share the news that I will be traveling to Asti province this week for a series of tastings of Barbera.
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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.
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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.
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Perceptions aside, Barbera has every right to its place among the world’s greatest fine wine grapes
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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.
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I believe that this poem gives us yet another example of how Barbera is the true king of Piedmont wines. Or is it a queen?
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A translation of Pascoli’s celebrated ode “A Ciapin”