American wine lovers learn about wine largely from glass pours at restaurants.
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If 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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The 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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This 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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Temperature control that made the biggest contribution in ushering the Barbera d’Asti Docg into the contemporary era.
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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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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?).