Somewhere in that equilibrium lies the “unbearable lightness,” or should we say, “the un-Barbera-able lightness.”
Jeremy Parzen
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An American in BarberaFeatured
AN UNTAPPED MARKET FOR BARBERA D’ASTI; THE NON-ITALIAN PIZZERIAS
by Jeremy Parzen 30 July 2019If I had a quarter for every time I heard an American wine professional, Italian-focused and otherwise, say that “Barbera is a great pizza wine,” I’d be a very rich blogger.
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An American in BarberaFeatured
DO YOU REMEMBER THE TIMELESS SURF MOVIE CLASSIC “ENDLESS SUMMER”?
by Jeremy Parzen 23 July 2019The title “Summer Endless” came to mind this week when I read the following line from a write-up and round-up of a wine writer’s favorite “summer wines.”
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An American in BarberaFeatured
BARBERA D’ASTI AND SEA FOOD? YES, WHY NOT
by Jeremy Parzen 8 July 2019This week finds me in San Diego, California where I grew up. And more specifically, it finds me in “La Jolla By The Sea” as my hometown La Jolla is known.
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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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An American in BarberaFeatured
BARBERA D’ASTI AND THE STAINLESS-STEEL REVOLUTION
by Jeremy Parzen 24 May 2019In 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