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

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.

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.

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.

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.

QOTD: I LOVE Barbera and the Massolino is the best one I’ve ever had.

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.

Adore Barbera, and happy to see this episode come up in the sequence.

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.

ı will dig it..

QOTD: Have had one Barbera — look forward to having more.

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

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

NICE DUDE.

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

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!

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.

QOTD: I have never had a Barbera. QOTD2: I was waiting for you to tell me its ok to drink Barbera…. baaaaaaaaa (wink)

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

Barbera is the best one…

Will keep an eye out on the barbera…..thanks…

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

QOTD: Have had one Barbera ? look forward to having more.

just tried a barbera at a restaurant, had no idea what it was and it turned out to be the best part of the meal! (which when the meal was as expensive as it was, is kind of a disappointment)

qotd: yes but not as much as I should

I’m having a tough time finding the first wine online, but as soon as I can find it it’s getting put into the cart and on it’s way to my house for a little sniffy sniff and seeing what you are talking about with this episode. Very excited to try it out.

CKC-Virginia Tech