31/03/2020 Barbera loversNizza Docg, four (dirty) acesWritten by Joe RobertsFour Different soils for just one great result: Nizza Docg.
30/03/2020 An American in BarberaWhat does “Superiore” really mean?Written by Jeremy ParzenOne 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?
14/01/2020 An American in BarberaGeneration X: let’s get creative!Written by Jeremy ParzenI can’t think of a wine better than Barbera d’Asti thanks to its fresh and light character.
31/12/2019 An American in BarberaBarbera d’Asti’s bitter sweet in the NY timesWritten by Jeremy ParzenThanks for being here in 2019 and wishing you a great 2020.
07/12/2019 An American in BarberaBarbera d’Asti Piedmont’s original “cru-designate wine”Written by Jeremy ParzenIn today’s world of fine wine connoisseurship, “single-vineyard designations” are all the rage.
28/11/2019 An American in Barbera5 reasons Uncle Sam needs Barbera d’Asti more than everWritten by Jeremy ParzenWith the arrival of the Thanksgiving holiday in the U.S., the nation officially kicks off its 2019 holiday season.
21/11/2019 Barbera loversGrignolino and the witch’s catWritten by Editorial staffWhen 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?
19/11/2019 An American in Barbera1975Written by Jeremy ParzenThe year that changed everything in Barbera d’Asti
05/11/2019 InterviewsElise Vandenburg and Barbera d’AstiWritten by Editorial staffYou don’t have to wait for a special occasion to enjoy a delicious bottle of Barbera d’Asti! (Elise Vandenburg)
21/10/2019 An American in BarberaThe “malo mistery”Written by Jeremy ParzenBefore temperature-controlled tanks, the winemakers occasionally would find it challenging to “provoke” malolactic fermentation because it was so cold in the winery.
16/10/2019 InterviewsLa Barbera d’Asti secondo Steve WildyWritten by Editorial staffI fell in love with Barbera d’Asti the first time I opened it for guests, as did they, and it quickly became a go-to recommendation for me. (Steve Wildy).
05/10/2019 An American in BarberaThose “four things” that make Barbera so specialWritten by Editorial staffAccessibility 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.
18/09/2019 InterviewsHeath Porter and Barbera d’AstiWritten by Editorial staffAccessibility in its youth, contributes complexity at the table, easy drinking by itself, killer pricing. That’s Barbera d’Asti (Heath Porter).
11/09/2019 An American in BarberaBarbera d’Asti in the NYT (but not where you would expect)Written by Editorial staffBarbera d’Asti has now become part of the zeitgeist and the fabric of food and wine appreciation in the U.S.
01/07/2019 An American in BarberaDerrick Westbrook and Barbera d’AstiWritten by Editorial StaffA rising, nationally recognized star on the U.S. fine wine scene, Derrick Westbrook is one of the most exciting wine professionals of his generation.
28/06/2019 An American in BarberaTemperature control and Barbera d’Asti’s coming of ageWritten by Editorial staffTemperature control that made the biggest contribution in ushering the Barbera d’Asti Docg into the contemporary era.
03/12/2018 Barbera loversAdventures beyond BarberaWritten by Joe RobertsBarbera 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.
30/05/2018 Barbera loversThe essence of MonferratoWritten by Editorial staffLet us paint the picture for you so you can feel the essence of Monferrato – the essence that is Barbera d’Asti.
