Comments on: Cin, cin with a bottle of Barbera d’Asti http://www.torrebarolo.com/blog/2010/06/cin-cin-with-a-bottle-of-barbera-dasti/?utm_source=rss&utm_medium=rss&utm_campaign=cin-cin-with-a-bottle-of-barbera-dasti&utm_source=rss&utm_medium=rss&utm_campaign=cin-cin-with-a-bottle-of-barbera-dasti TorreBarolo Blog Sat, 22 Jan 2011 19:13:35 +0000 http://wordpress.org/?v=2.8.5 hourly 1 By: Torrebarolo http://www.torrebarolo.com/blog/2010/06/cin-cin-with-a-bottle-of-barbera-dasti/comment-page-1/#comment-106 Torrebarolo Mon, 02 Aug 2010 06:34:33 +0000 http://www.torrebarolo.com/blog/?p=454#comment-106 <strong>Torrebarolo...</strong> [...] something about torrebarolo[...]... Torrebarolo…

[...] something about torrebarolo[...]…

]]> By: Nancy http://www.torrebarolo.com/blog/2010/06/cin-cin-with-a-bottle-of-barbera-dasti/comment-page-1/#comment-85 Nancy Fri, 11 Jun 2010 00:31:10 +0000 http://www.torrebarolo.com/blog/?p=454#comment-85 Thanks, that helps and I linked to your clarification when I posted a version of this on my own blog. Thanks, that helps and I linked to your clarification when I posted a version of this on my own blog.

]]> By: Gary "Iron" Chevsky http://www.torrebarolo.com/blog/2010/06/cin-cin-with-a-bottle-of-barbera-dasti/comment-page-1/#comment-82 Gary "Iron" Chevsky Fri, 04 Jun 2010 14:03:07 +0000 http://www.torrebarolo.com/blog/?p=454#comment-82 Barberas have gotten some controversy as of late, as there has been trend in Piedmonte to try to make Barbera from thin and zippy into full-bodied and supple (more of an "international" style). There has been a counter-movement to go back to the original "thin and zippy", i.e. the traditional style. Some Barberas are quite serious, deep, complex wines that can age for 5+ years, such as that by Gaja's Sitorey and Barbera d'Asti Superiore Nizza 2006 by Tenuta Olim Bauda, some walk a very fine line between supple and light - like Oddero Barbera d'Asti Vinchio 2006. All three I mentioned are excellent. So barberas absolutely span the spectrum. And don't forget another every-day Piedmonte red - Dolcetto, made in both Asti and Alba, but perhaps most seriously in Dogliani - in the same price range, very much used as much or more as barbera, and similarly going through the trend/counter-tend or international vs traditional, which seems to be the case all over Piedmonte... In the end, the consumer has a great range of taste and texture choices, but it's no longer as simple as deciding on a grape variety and knowing what to expect. You have to inquire about the style of the producer and the vintage (with the vineyard playing lesser role, IMO). Regards, Iron Chevsky. Barberas have gotten some controversy as of late, as there has been trend in Piedmonte to try to make Barbera from thin and zippy into full-bodied and supple (more of an "international" style). There has been a counter-movement to go back to the original "thin and zippy", i.e. the traditional style. Some Barberas are quite serious, deep, complex wines that can age for 5+ years, such as that by Gaja's Sitorey and Barbera d'Asti Superiore Nizza 2006 by Tenuta Olim Bauda, some walk a very fine line between supple and light – like Oddero Barbera d'Asti Vinchio 2006. All three I mentioned are excellent. So barberas absolutely span the spectrum. And don't forget another every-day Piedmonte red – Dolcetto, made in both Asti and Alba, but perhaps most seriously in Dogliani – in the same price range, very much used as much or more as barbera, and similarly going through the trend/counter-tend or international vs traditional, which seems to be the case all over Piedmonte… In the end, the consumer has a great range of taste and texture choices, but it's no longer as simple as deciding on a grape variety and knowing what to expect. You have to inquire about the style of the producer and the vintage (with the vineyard playing lesser role, IMO).

Regards,
Iron Chevsky.

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