LoveToKnow Wine:AllComments

From LoveToKnow Wine

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Jerome, the wine world is tough because it's so darn subjective. Some, like me, appreciate a little heat on a big Barbera, while other, may not.

-- Contributed by: SLCarty

Wow P.Stegovec, a Barbera from Slovenia sounds super interesting. I'll have to check a few of my local wine shops and check it out. Thanks for the heads up!

-- Contributed by: SLCarty

Yes, but how can you say no to Paolo Scavino's Babera d'Alba that obvioulsy has a LOT of new wood? It is a first rate offering, can compete with both huge new world wines and complex old world wines. What's not to like, other than a bit of heat (14.5% alcohol...whew!). This is a complex, tasty monster that could be a Priorat, a new age Alentejo or a Napa blockbuster, and it cuts across all profiles. This wine turns heads when it comes to Barbera!

-- Contributed by: Jerome Smith

Try also Slovenia's Barbera - especially from VIPAVSKA DOLINA wine region (SVETI MARTIN WINERY), in westren Slovenia, close to Italian border.

-- Contributed by: P

The article says that "the best Barberas will probably come from Barbera d'Alba or Barbera d'Asti" - and then lists exclusively Barbera d'Alba producers! The best Barberas actually come from the Barbera d'Asti region, for a very simple reason. In the Langhe, the best slopes are planted with Nebbiolo grapes: Barbera is planted only in locations that are more windy and have more rainfall. In the Monferrato region to the north-east, Barbera has no such competition: it is planted there on the best slopes available. I think that the following Barbera d'Asti producers prove the point: Pico Maccario in Mombaruzzo (this one is a particular favourite), Michele Chiarlo in Calamandrana, Tenuta Fiammenga in Moncalvo, Coppo in Canelli, Cascina Scrimaglio in Nizza Monferrato, and Villa Giada in Agliano Terme. And I haven't even mentioned the two great pioneers of quality Barbera in Piedmont: Bersano in Nizza Monferrato, and Giacomo Bologna in Rocchetta Tanero. They were the ones who first took Barbera to new heights over 20 years ago, and showed that Barbera grown at the best sites can be allowed to age, and doesn't need to be over-perfumed by oak. As Bersano and Giacomo Bologna demonstrate, oak is a fashion that doesn't do great Barberas a favour - they don't need it, and the Italians themselves much prefer Barberas that haven't been aged in it.

-- Contributed by: Angelika Smith-Aichbichler
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