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.
Many consider Riccardo Guerrieri’s nearly all-Italian wine list at Divino to be among the best in Houston.
One of the questions I get asked a lot when I pour a Barbera d’Asti in a tasting is what does the word “superiore” mean?
“No grape has known such a dramatic upgrade in its fortunes and image in the last 20 years than Barbera in Piemonte, north-west Italy.”
I was recently asked to present a wine tasting at an Upper Eastside art gallery in Manhattan. Imagine the setting straight out of a film shot in New York in the 1970s (get the picture?).
Barbera offers a wide range of expressions and interpretations — from easy-drinking to cellar-worthy
I couldn’t be more thrilled that the Barbera d’Asti consortium has decided to renew my contract as a freelance writer contributing to this blog.
Barbera d’Asti is one of the appellations that helped to shape the Italian wine revolution and renaissance of the 1980s and 1990s