An American in Barbera

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.