Talk:Barbera

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I've just reorganised it a bit, can't think to do much writing at the moment, the intro could do with a copyedit and the Italy section in particular needs expansion. FlagSteward 01:37, 18 April 2007 (UTC)[reply]

Removed references to perricone and pignatello, they have nothing to do with Barbera, they are even lower in quality User:alphac

Could someone include a pronunciation? Is it like the woman's name "Barbara"? Schnitzi (talk) 09:41, 7 March 2009 (UTC)[reply]

We would need to find a reliable source to include it in the article but, WP:OR-ishly, the way it is pronounced is like "Bar-Bear-a" Agne^Cheese/^Wine 15:48, 7 March 2009 (UTC)[reply]

From the intro: "It produces good yields and is known for deep color, low tannins and high levels of acid (which is unusual for a warm climate red grape). Century-old vines still exist in many regional vineyards and allow for the production of long-aging, robust red wines with intense fruit and enhanced tannic content."

From the Winemaking section: "Winemakers working with Barbera have a variety of ways to deal with the grape's high levels of tannins and acidity."

So, which is it? Low-tannin unless you have ancient vines (in which case there's "enhanced" tannin), or high-tannin?RogerLustig (talk) 19:48, 1 August 2010 (UTC)[reply]

The article says that "the earlier-ripening Barbera is grown on the cooler lower slopes below the Nebbiolo, and other secondary locations. This explains why relatively little Barbera is grown around Alba..." Explains? No, it doesn't explain anything. The real reason is that growers in Monferrato are not permitted by law to use the word "Nebbiolo" on their wine labels: this word may only be used on the labels of wines produced in the Langhe. Therefore producers around Alba (in the Langhe) grow Nebbiolo even in places where Barbera would be better suited, and producers in Monferrato grow Barbera even in locations where Nebbiolo would be better suited. The reasons for the Nebbiolo/Barbera distribution are legal/commercial in nature: the article as currently written implies, in my view, that the reasons relate to other, physical factors (soil type, climate, terroir, etc). Absent objections, I propose to change the article accordingly (with sources, of course). Piedmont (talk) 17:32, 7 December 2015 (UTC)[reply]

The comment(s) below were originally left at Talk:Barbera/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.

Last edited at 21:36, 21 June 2009 (UTC). Substituted at 08:58, 29 April 2016 (UTC)

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Why is acidification needed, as stated in this from the "Wines" section:

 The acidity of Barbera make it a valued plantings in warm climate regions where acidification is usually needed.  

"Acidification" is not apparently referring to soil conditions, since the acidity of the grape wouldn't affect that (unless they're plowed under, that being quite dubious). BMJ-pdx (talk) 00:09, 9 June 2022 (UTC)[reply]