Comments on: Tasted: three expressions of Barbera by Craig Camp

By: Schulenburg

Schulenburg — Wed, 06 May 2009 18:37:49 +0000

You raised some interesting points in your post. Thanks for that. Hope you don’t mind me dropping by. Kind regards.

By: Tom Hyland (journalist)

Tom Hyland (journalist) — Mon, 02 Mar 2009 14:48:15 +0000

Craig:

Well said, as usual. All of us need to communicate the message that style has so much to do with wine. As you wrote, does a Barbera meant for pizza mean that it is less of a wine than a “serious” Barbera that can age for a decade?

It’s like going to a picnic versus going to a white tablecloth restaurant. You’ll enjoy more “serious” wines at the restaurant, but does that mean they’ll be better than the simple, refreshing wines you enjoy at the picnic with your grilled food and salads?

Variety is what life is all about – not points.

By: Craig Camp

Craig Camp — Mon, 23 Feb 2009 16:11:48 +0000

Good for you Bill! Enjoy. I may be there in September.

By: Klapp!

Klapp! — Mon, 23 Feb 2009 12:22:48 +0000

Dude! How goes it? Took early retirement in December, and am on my way to the Piemonte for 6 months on April 13!

By: Peter Ferrara

Peter Ferrara — Thu, 19 Feb 2009 15:48:05 +0000

Thanks Craig, excellent: succinct and informative. Is the Vietti Scarrone the organic/biodynamic one they produce?