Barbera d’Asti is one of the appellations that helped to shape the Italian wine revolution and renaissance of the 1980s and 1990s
-
-
Acidity is not a four-letter word; acidity is your friend!
-
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.
-
Happy new year, everyone! I hope you had a great holiday season and new year celebration.
-
Barbera d’Asti welcomes wine writers from around the world.
-
I’m thrilled to share the news that I will be traveling to Asti province this week for a series of tastings of Barbera.
-
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.
-
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.