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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Morgan Pruitt is a veteran of the NY Wine scene. He believes in organic certification and loves to pair Barbera d’Asti with braised meats.
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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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A rising, nationally recognized star on the U.S. fine wine scene, Derrick Westbrook is one of the most exciting wine professionals of his generation.
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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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I like to think of Barbera as the first wine you drink from the vintage. So I want it to be alive and fun (Bill Rosser)
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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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Barbera d’Asti is often called “the ultimate food wine,” thanks to its freshness, bright fruit flavors, and versatility (Theo Greenly)