Hi Chem Cooks: I was so happy to read your message and that I inspired you to learn more about wine. Stay adventurous. There is a whole world of wine out there. New videos posting every Sunday. Cheers!
Hi Luke: Thanks for tuning into my channel and I am flattered you are using the content to prepare for your Wine course at the Culinary Institute. Lots more to come and dropping a new video every Sunday. Cheers!
For my first experience with Barbera, I am enjoying an organic Barbera Superiore Colli Tortonesi DOC, which has good acidity and concentration to stand up to a Ribeye despite being only medium bodied. I thought that it smelled/tasted of oak aging, but checking the Facts Sheet, it only noted stainless steel tanks...
Hi Mickey: Thanks for sharing your experience. That’s very interesting about the taste profile and the data sheet. Sometimes grapes masquerade. That’s what makes it fun to explore. Stay adventurous and please check out some of my other 200 videos. Lots of fun varietals to try. Cheers, Dave
Been loving barbera and montepulciano (and the first red wine I actually liked to drink was cabernet sauvignon). Do you have any recommendations for me to try? I’m a newbie to red wines so I’m stuck with the ones I love but I wanna try something new. Thank you for the good video
Hi Ro Wa: I’m glad you are exploring the world of wine and thank you for tuning into my channel. Have you tried Sangiovese? This is the main grape used to make Chianti wines. It’s classically Tuscan/ Italian! From there, maybe try some GSM (Grenache, Syrah, Mourvèdre) wines from France’s Rhone. I have videos on all these regions and wines, if you want to learn more before trying. Cheers, Dave
been drinking more Barbera recently. underated imo! are there any noticeable differences in taste profiles that you would call out between D'alba, D'asti, and Nizzo wines?
Hi mvplayax: thanks for watching my channel. While the differences are subtle, Asti is usually the softest, Alba slightly more muscular, and Nizzi is the most robust due to its aging and oaking practices.
had my first barbera yesterday and was so impressed. Your video helped me a lot to understand this wine.
Hi Chem Cooks: I was so happy to read your message and that I inspired you to learn more about wine. Stay adventurous. There is a whole world of wine out there. New videos posting every Sunday. Cheers!
One of my favorites from Piemonte!
nice video very professional,. thought out and well put together, using this to help study in my Beverage and Wine course at the Culinary Institute.
Hi Luke: Thanks for tuning into my channel and I am flattered you are using the content to prepare for your Wine course at the Culinary Institute. Lots more to come and dropping a new video every Sunday. Cheers!
For my first experience with Barbera, I am enjoying an organic Barbera Superiore Colli Tortonesi DOC, which has good acidity and concentration to stand up to a Ribeye despite being only medium bodied. I thought that it smelled/tasted of oak aging, but checking the Facts Sheet, it only noted stainless steel tanks...
Hi Mickey: Thanks for sharing your experience. That’s very interesting about the taste profile and the data sheet. Sometimes grapes masquerade. That’s what makes it fun to explore. Stay adventurous and please check out some of my other 200 videos. Lots of fun varietals to try. Cheers, Dave
Been loving barbera and montepulciano (and the first red wine I actually liked to drink was cabernet sauvignon). Do you have any recommendations for me to try? I’m a newbie to red wines so I’m stuck with the ones I love but I wanna try something new. Thank you for the good video
Hi Ro Wa: I’m glad you are exploring the world of wine and thank you for tuning into my channel. Have you tried Sangiovese? This is the main grape used to make Chianti wines. It’s classically Tuscan/ Italian! From there, maybe try some GSM (Grenache, Syrah, Mourvèdre) wines from France’s Rhone. I have videos on all these regions and wines, if you want to learn more before trying. Cheers, Dave
been drinking more Barbera recently. underated imo! are there any noticeable differences in taste profiles that you would call out between D'alba, D'asti, and Nizzo wines?
Hi mvplayax: thanks for watching my channel. While the differences are subtle, Asti is usually the softest, Alba slightly more muscular, and Nizzi is the most robust due to its aging and oaking practices.
@@obi-wine-kenobi very helpful, thank you!