Posts Filed Under learning wine
In my latest article for MyNameIsBarbera.com, I make a case for legitimately comparing Barbera d’Asti to… Michael Jackson.
Yeah, that Michael Jackson.
The King of Pop Michael Jackson.
My penchant for stretching cross-discipline compares to incredibly thin levels aside (I wonder if the Barbera d’Asti folks knew what they were getting into when they picked me up for this gig?), I think that the simile in this case isn’t much of a stretch.
You’d be hard-pressed to find a wine region + grape combination that combines the same wide appeal, high base quality levels, raw potential, and large production/availability as Asti and Barbera at what we often think of as the “entry” level for those wines. Think about it… there are others that could be argued as the King of Pop Wine, but the list is pretty short.
You can read the entire piece at the link below (and then come back to heckle to me if you think I was off the mark… which I wasn’t… ok, whatever…):
BARBERA D’ASTI, THE KING OF POP WINE
Last week, MyFitnessRx.net aired a segment featuring yours truly, waxing all dime-store-philosophical like about the healthy heart benefits of red wine consumption (in moderation, you lushes!). Green screens and open bottles of wine FTW!
My brief segment with show host Tanya Stroh is below; you can check out the full episode as well. If you find yourself among the healthily-inclined, here are some details on how you can binge on past and future episodes of the show:
Red Wine, A Healthy Heart
One of the more endearingly maddening things about European wine classifications is that they try to lump location, in aspects that are increasingly specific, and “quality,” in ways that are often nebulous.
Over at MyNameIsBarbera.com, I take this dichotomy head-on, in my dime-store-philosphical way (not yet trademarked, but it might as well be at this point). Obviously, the focus of that piece is on the “quality pyramid” as it pertains specifically to Barbera in Asti and the Monferrato area, but the idea that the pyramid is more reflective of stylistic personality rather than core quality (in the I’m-good-therefore-you-are-bad sense) is, I think, something that plagues many of the most well-established wine regions not just in Northern Italy, but in all of Italy; and, arguably, all of Western Europe.
Pour a glass, have a read, and then we can argue in buzzed pseudo-philosophy about it all!
THE PUZZLE OF THE (BARBERA QUALITY) PYRAMID
I’ve done a lot of fun work with the folks at Fix.com, and they have a couple of sister websites to which they asked me to contribute. My latest for them is available over at their PartSelect.com blog: a primer on how to properly chill and open sparkling wine.
Some of you might be rolling your eyes at this (I’m looking at you Kralik!), but I’ve frankly been aghast at how often I have seen professionals in the wine business f*ck this up. So this isn’t advice just for noobs; I know a lot of people in the biz who need a refresher on this, stat.
Seriously, there’s no excuse for messing up the chilling part, and yet I see this happen at least once at almost every single public wine tasting event that I’ve attend. Part of me wants to grab people by the collar, shake the boots off of them, and scream at them to JUST ADD SOME F*CKING WATER!!!
But, I don’t do that, because I am a man of peace (and because I don’t want to be incarcerated).
In this article, we also get into glassware tips for serving and drinking those bubbles once you do get them nice and cold (which won’t take long if you do it properly) and opened up. The infographic summary is embedded below after the jump. Enjoy (and pleeeeease pass along to someone you know who probably ought to know better)…
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