These Few Things i Know About Barbera
(Photo stolen from Jeremy Parzen)
So last week Jeremy Parzen over at DoBianchi drops me a semi-cryptic e-mail that says “hey dude, wanna come to Italy with me?” Initially i thought that this maybe message was merely to qualify for Jeremy’s christmas list or somesuch. (I have been receiving a lot of cryptic messages lately, but this may be because most of my messages are cryptic to the point of nonsense, but that’s another story).
So anyway getting back to Italy, it turned out that Jeremy was serious, and that furthermore, i was going to be in Europe on business at the same time so i would be free to come along. so with that said, apparently i’m going to go blog at something called “Barbera 2010” in Asti with a group of rather more serious bloggers than myself.
So what do i know about barbera?
1. Not a whole lot. Jeremy asked me to come along because i don’t do many Italian wines and when it comes to this i’m pretty fresh. i have a few favorite producers, but beyond that it’s all up in the air.
2. According to wikipedia, barbera used to be known as “de bonis vitibus barbexinis” , and if it were up to me it would still be called this.
3. From my experience, barbera, when done right, is food wine in the purest sense. It’s got acid, so i’m there.
That’s about it, but that’s soon to change.
So i’m going to be blogging about this thing and trying to figure out risotto for the next two weeks, eating good food, tasting barbera (and afterwards barolo). Don’t worry though, i will not be posting tasting notes or point scores for 400 barberas because if you’re reading this, you know i don’t do that here. Expect more of a travelogue (is there a better word for that?). So here’s to getting to know all about barbera:
(That should be James Taylor singing “Getting to Know You” but if it’s not, sue me. i’m not listening to James Taylor sing “Getting To Know You”)