Tags » Barbera

Using my head, finally!

As the temperatures drop and the days shrink, we still have Barbera and Primitivo to bring into Locati Cellars; Barbera is anticipated this coming Wednesday.  Although we know there isn’t as much Barbera as there was Sangiovese (that would have been 20.1 tons two weeks ago) we aren’t sure what time the fruit will come into the winery making it difficult to predict when we will be cleaning up.   243 more words


Giacomo Bologna!

The first time I attended Vinitaly in Verona, I was lucky enough to be introduced to Giacomo Bologna. He had become famous for re-inventing Barbera. With a deep love of the region and it’s varietals he introduced the use of French Barriques in aging Barbera, which was unheard of until then.  475 more words

Wine Tasting, Learning About Wine

There is No 'R' in Delicious

Yes, it is October, and while it is never stated, the unspoken rule seems to be ‘no rosé in months containing the letter r.’  May to August isn’t enough time to enjoy all the beautiful rosés out there, especially when temperatures reach into the 80’s  and there’s a  salmon on the grill.   148 more words


2010 Terre Davino Piemonte Barbera, Italy $3.99

Silverdale, WA    12.5% alc.    (Purchased on 9/24/14)

Piemonte DOC   Clear medium burgundy/ruby color.  Somewhat typical earthy, mushroomy, terroir-based aromas with hints of fresh-ground black pepper.  On the palate, there’s more of the same along with dried cherry and perhaps a little leather.  84 more words

Thumbs Up

Community Manager Terrassa

La figura del community manager, cada vez esta tomando más fuerza dentro de las empresas. En estos momentos es importante contar con la figura de un… 438 more words


Ahhh... The Sweet Life of a Wine Importer

Protocol Wine Studio, Justin Gallen and Rinascimento Wine Company
One of my favorite wine books is Kermit Lynch’s account of his early days as an importer.  973 more words


My Italian Wine Renaissance

Italian wine intimidates me.  Not in the same way Michael Corleone intimidates me, but it’s daunting, nonetheless.  I’ve spent a lot of time trying to learn about Italian wine, but it just never seems to jell. 989 more words