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.
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.”
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.
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.
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.
Temperature control that made the biggest contribution in ushering the Barbera d’Asti Docg into the contemporary era.
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)
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
Barbera d’Asti is often called “the ultimate food wine,” thanks to its freshness, bright fruit flavors, and versatility (Theo Greenly)
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.