TDG: Wine Camp: No Respect

[Fat Guy]

Craig went to a Rodney Dangerfield performance the other night, and a barbera tasting broke out . . .

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[Andre]

I like the Barbera too but not as much as before.

After a series of disapointments from some rather famous producers like Prunotto and Michelle Chiarlo, in their simpler Barbera line, I arrived to the conclusion that there is something wrong.

Either the wine does not travel well [many wines simply lost their livelihood] or the diference in vintage is huge.

I would rather stick to the Valpolicella Classico namely the 2000 vintage.

[Craig Camp]

Andre -

I think Prunotto is a nebbiolo house, both Antinori and the old owners. Stick with the wonderful nebbiolo wines they make.

Chiarlo makes sound commercial wine, but nothing more.

I too am a fan of Valpolicella, but find the flavor profiles quite different - especially these days when all the best Valpolicella wines seem to have a bit of ripasso. Give a few Barbera specialists a try. Also you will find much better deals from Asti than Alba.

[jogoode]

Nebbiolo and barbera have opposite attributes. Nebbiolo has low color and high tannins. Barbera has high acids, low tannin and high color.

I'm an inexperienced wine drinker, but I'm working on educating myself and my palate. Very basic question -- what is the difference between acid and tannin? Thanks

[Craig Camp]

Nebbiolo and barbera have opposite attributes. Nebbiolo has low color and high tannins. Barbera has high acids, low tannin and high color.

I'm an inexperienced wine drinker, but I'm working on educating myself and my palate. Very basic question -- what is the difference between acid and tannin? Thanks

Acid is the sharp citrus type bite you feel on the tongue.

Tannin is the bitter, drying sensation that you get throughout the mouth when you taste strong, unsweetened tea. This is usually only a red wine issue.

[Andre]

Andre -

I think Prunotto is a nebbiolo house, both Antinori and the old owners. Stick with the wonderful nebbiolo wines they make.

Chiarlo makes sound commercial wine, but nothing more.

I too am a fan of Valpolicella, but find the flavor profiles quite different - especially these days when all the best Valpolicella wines seem to have a bit of ripasso. Give a few Barbera specialists a try. Also you will find much better deals from Asti than Alba.

I will try to sample your recommended list with pleasure.

I was refering to the ordinary lines and also generalizing.

Prunotto does make some good Barbera:

Barbera d’Asti Costamiole Prunotto1997

A modern Barolo style barbera that is very impressive.

Generalzing might have been out of place but I was somehow disapointed from the more famous brands.

[jogoode]

Got it. Thanks Craig

Acid is the sharp citrus type bite you feel on the tongue.

Tannin is the bitter, drying sensation that you get throughout the mouth when you taste strong, unsweetened tea. This is usually only a red wine issue.

[Craig Camp]

Generalizing might have been out of place but I was somehow disappointed from the more famous brands.

Not at all. Being disappointed with famous brands is hardly unusual.

[herbacidal]

ask katieloeb what we had with our pizza at tacconelli's for pizza club on sunday.

it may well have been a barbera.

[Lisa1349]

A few years ago I found Beoujulais Nuveau (sp?) great with pizza. Last year BN tasted like Snapple fruit punch.

[redwinegulper]

Although I have found Barbera quality to vary widely depending on the producer, I have found one that I think is fabulous...Giacomo Fenocchio Barbera d'Alba. I am buying the 2000 for $14, and have found it better than most $20-25 Barberas.

[GordonCooks]

ask katieloeb what we had with our pizza at tacconelli's for pizza club on sunday.

it may well have been a barbera.

Tacconelli's ? I'm basil green with envy