Acidity is not a four-letter word; acidity is your friend!
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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.
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Happy new year, everyone! I hope you had a great holiday season and new year celebration.
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Barbera d’Asti welcomes wine writers from around the world.
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When I was a little girl, I loved the book “Gobbolino, the Witch’s Cat” by Ursula Moray Williams. This book title has been going round and round in my head recently while I’ve been thinking about and planning this article. It is pretty obvious that Gobbolino rhymes with Grignolino of course. But is there something else?
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I’m thrilled to share the news that I will be traveling to Asti province this week for a series of tastings of Barbera.
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Barbera is a bridge that starts an adventure into the history, land, people, and tastes that make up such compelling and unique wines as Ruchè, Grignolino, Albarossa.
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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.
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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.
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Our beautiful autumn landscapes are waiting for you
