Fresh, with vibrant fruit, slightly underripe, and electric acidity. What is it? A Barbera d’Asti, of course.
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Accessibility in its youth, contributes complexity at the table, easy drinking by itself, killer pricing. If you look at those four things to judge all grapes by, very few tick all four boxes.
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Barbera d’Asti has now become part of the zeitgeist and the fabric of food and wine appreciation in the U.S.
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Somewhere in that equilibrium lies the “unbearable lightness,” or should we say, “the un-Barbera-able lightness.”
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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.