The Barbera Episode – Episode #347

November 8, 2007

Gary Vaynerchuk tastes through 3 serious Barbera wines and gives you his 2 cents!

Having trouble viewing this video? Try the Quicktime version.

Comments on this episode(197) Leave a comment ›

“QOTD: Have had one Barbera — look forward to having more….” by fuar stand
“I’m having a Barbera right now. Baracco de Baracho from Castellinaldo…” by Paul
View all 197 ›

Wines tasted in this episode:

2006 Fontanafredda Barbera D’alba BriccotondoBarbera d’Alba
2006 Massolino Barbera D’albaBarbera d’Alba
2005 Clerico Tre Vigne BarberaBarbera d’Alba

Links mentioned in todays episode.

197 Responses

Pages: [8] 7 6 5 4 3 2 1 » Show All

September 22, 2009

fuar stand
QOTD: Have had one Barbera — look forward to having more.
August 10, 2009

Paul
I’m having a Barbera right now. Baracco de Baracho from Castellinaldo in the Roero region. Love it…Thanks Gary…
July 2, 2009

Adrian aka AnGkEr
Will keep an eye out on the barbera…..thanks…
February 16, 2009

promosyon canta
Barbera is the best one…
February 7, 2009

Don
QOTD: I love Barbera!!! I would be interested to see you do a similar episode on value Barbera D’Asti… hint, hint.
September 18, 2008

Dessert Wine Nerd
QOTD: I have never had a Barbera. QOTD2: I was waiting for you to tell me its ok to drink Barbera…. baaaaaaaaa (wink)
June 29, 2008

Oakmon's BF
I just had my first barbera while rewatching this old episode. It was 2004 Pozzi Barbera. It had some rich dark flavors â€” liquorish meets bakers chocolate. I like the tannins biting my tongue on the finish. This is real wine for 11 bones. I like it. Iâ€™ll probably buy a couple more Pozzis and a couple of other barberas. I liked your enthusiasm on the Massolono.
May 30, 2008

LuvsChandon
Just sought out this video on Barbera as I happened to pick up a bottle of the Briccotondo at my local CostCo tonite and saw that GV reviewed it on Cellar Tracker.

I’ve been a fan of Barbera for years, can’t recall the Italian wines I’ve tried but about 5 years ago, a Lava Cap Barbera was particularly memorable!

Viva la Vino!
February 17, 2008

Canadian Chris
NICE DUDE.

QOTD: no barbera love for me so far. Clearly I was waiting to watch this episode!!
February 8, 2008

dan
Calm down. Speak with authority and excitement, not like you’re on crack.
January 13, 2008

Courtney Cochran
Gary – thoroughly enjoyed this episode. Am heading out to do a private tasting for some clients (at Mark Bright’s very cool new SF resto, Local Kitchen & Wine Merchant – should check it out next time you’re in SF), and hadn’t tasted the Massolino Barbera yet. Your episode was exactly what I needed to talk about the good stuff later on today.

Hope you’re doing well on vaca, and thanks again!

Courtney
December 18, 2007

rob b.
QOTD: Have had one Barbera — look forward to having more.
November 28, 2007

Ã§anta
Ä± will dig it..
November 17, 2007

Vinacull
GREAT EP GV! QOTD: Love Barbera and have had many, so we wait for nothing. FABULOUS rant on the Massolino. Old world fans were standing on their chairs for that one.
November 16, 2007

Elliot Essman
Adore Barbera, and happy to see this episode come up in the sequence.
November 15, 2007

Dusty B
That Conan video was hilarious. I knew he as tall, but damn. Home boy towered over you, Gary. Way to school him on how do it proper. I’m excited to try me some Barbera! Never had it.
November 13, 2007

Jeff Cleveland
QOTD: I LOVE Barbera and the Massolino is the best one I’ve ever had.
November 13, 2007

Sassodoro
Hi, Gary! Sneaky wines?

Great ep! Good call on the chestnut. According to Bastianich & Lynch’s Vino Italiano, Barbera d’Alba Superiore requires a minimum of 1 year in oak or chestnut barrels. Barbera d’Alba (whether Superiore or Normale) also requires 100% Barbera grapes, not 70%. Barbera d’Asti, Barbera del Monferrato, and Barbera di Piemonte all require a minimum of 85% Barbera. (By the way, the link for the Fontanafredda and the Wine Library page where it sends you both list the wine as Barbera d’Alba, but when you held up the bottle it said Piemonte, not Alba.)

One other thing about the Barbera grape is that it is very high in natural acidity (which is part of its food friendliness) but low in tannin. You commented a number of times that the wines were tannic. That is probably because of the wood treatment, since the grape itself doesn’t have a lot of tannin. You mentioned that the Oak Monster was peeking out of the Clerico. “Traditional” Barbera (i.e., prior to the 1980s, when Braida started using French barriques) was a much lighter wine.
November 13, 2007

J Weezy
To Mr/Sir Wayno Da Wino…
…
…
aaaah. Please sober up before you drive in your banana’d state and getyusomdat wine. Being bananas is only cool for yellow and…well, bananas.
November 13, 2007

J Weezy
psst…uhm…Gary likes “juice from meat”. Which is totally cool if you *snicker* like juicy meat. Yeah, I’ve had Barbera. I’ve had CRAP ASS BARBERA!! Let’s call it C.A.B. and I’ve had really good stuff. Here’s the thing: think about it people, we have a HUGE area producing wines from (insert any wine producing area in the world). There will be great wines, shiety wines, good QPR wines, etc. That’s why this movement with the vayniacs is so cool. We realize this and don’t buy a Borgogne Pinot over a Santa Lucia Highlands Pinot because of the name brand shiat but we grab a bottle of that good Monterey county stuff cuz we expand our palates and know that’s how we find the gems, find what we like.
November 12, 2007

W Miree
I just got back last night from 11 days in Piedmonte, Italy, including eights days in and around Alba at the white truffle fair. Our small group of 12 people had Barbera at least twice a day (lunch and dinner) along with Barbarescos and Barolos. White truffles with at least 1-2 courses at both lunch and dinner. I thought I had died and gone to heaven. Italian wines in general, but especially Barbera in the last 7-8 years or so, have taken a quantum leap in quality. I have had earlier vintages of the Fontanafredda and the Clerico and love both of them. I will look for the massolino. I have had their Barolo, but not their Barbera. I agree with you that Barbera has become a screaming value in really, really good wine in the world today. Congratulations on hitting the trifecto today.
November 12, 2007

Antonio
Gary, thanks so much for reviewing these wines… not sure if you actually read it, but I had requested some advice on this kind of wine. I have tried it a couple of times and really enjoyed it.

Grazie Gary!!!!

Ciao,

Antonio
November 12, 2007

Lawrence Leichtman
Nothing says Southern Italian cuisine like Barbera. These are not sipping wines though as the tannins and alcohol will kill you tasting them alone but with a meal bellisimo.
November 12, 2007

wayno da wino
YOOOOOOO GV!!!!
YA GOT ME BOUNCIN’ OFF DA WALLS OVER HERE!!
GOTTA GET ME SOMMA DAT BARBERA!!!!!!!!

QOTD: Had one a gazillion years back!?!
BUT I’M GOIN’ BANANAS, GONNA JUMP IN DA
CAR & GET ME SOME NOOOOOOOOOOOOOOW!!!!
November 11, 2007

Dan NYC
QOTD: Barbera rocks! I live off the stuff. Great episode, I will have to check out those bottlings.