Talk:Barbera

Untitled

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)

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

Pronunciation

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

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)

Tannin

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)

Low Production around Alba

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)

Assessment comment

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.

In the main paragraph, the author mentions low tannins. In the paragraph under Winemaking, the article mentions high tannins. In my experience, Barbera has fairly low tannins, but I'm not an expert on Italian varietals. In any event, the two paragraphs need to be synchronized. PacoWine (talk) 21:35, 21 June 2009 (UTC)

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

External links modified

Hello fellow Wikipedians,

I have just modified 3 external links on Barbera. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:

• Corrected formatting/usage for http://www.casavalduga.com.br/n_versao/_ingles/produtos/v_duetto.php
• Added archive https://web.archive.org/web/20070411011155/http://www.genres.de/idb/vitis/ to http://www.genres.de/idb/vitis/
• Added archive https://web.archive.org/web/20110706113459/http://www.winepros.com.au/jsp/cda/reference/oxford_entry.jsp?entry_id=254 to http://www.winepros.com.au/jsp/cda/reference/oxford_entry.jsp?entry_id=254

When you have finished reviewing my changes, please set the checked parameter below to true or failed to let others know (documentation at {{Sourcecheck}}).

This message was posted before February 2018. After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than regular verification using the archive tool instructions below. Editors have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the RfC before doing mass systematic removals. This message is updated dynamically through the template {{source check}} (last update: 18 January 2022).

• If you have discovered URLs which were erroneously considered dead by the bot, you can report them with this tool.
• If you found an error with any archives or the URLs themselves, you can fix them with this tool.

Cheers.—InternetArchiveBot (Report bug) 06:18, 27 October 2016 (UTC)

Why is acidification "needed"?

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)