tag:blogger.com,1999:blog-19631515.post6119499571580844950..comments2023-10-04T07:48:54.384-04:00Comments on oenoLogic: Hastae pudding clubthor iversonhttp://www.blogger.com/profile/16189098900228936573noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-19631515.post-57487856918594855052010-05-24T16:48:29.844-04:002010-05-24T16:48:29.844-04:00Gino, it's interesting that you post a respons...Gino, it's interesting that you post a response in which you suggest I haven't tasted aged barbera here, because of course there are barberas ranging up to 11 years old in the post above. Further, I've tasted quite a lot of barbera with up to a decade of age, both in more traditional and more internationalized styles, over the last few decades.<br /><br />I have to differ with you on whether or not the Hastae and the majority of the Nizza barberas referenced in other posts are internationally-styled. When wines known for shrill acidity and bare fruit are suddenly dense, dark, fruity, and wooded, what else would one call that <i>but</i> internationalized? The Hastae group in particular includes wineries who are essentially the poster children for internationalized barbera on the worldwide market.<br /><br />That said, I'm going to sort of agree with you on one point: internationalized or not, some of these wines age quite well. A few of them even improve from their over-concentrated, overwooded youth. Many more, however, don't. And the bigger problem for me is not that they do or don't age, but that at no point are they as distinctive from a world full of internationalized wines as they were when they were less internationalized. That's what I and so many others miss.thor iversonhttps://www.blogger.com/profile/16189098900228936573noreply@blogger.comtag:blogger.com,1999:blog-19631515.post-10936880158183853742010-05-24T02:42:20.620-04:002010-05-24T02:42:20.620-04:00probably you never taste these wines at 5/6 years...probably you never taste these wines at 5/6 years or more <br />j love barbera in particular Asti and the superb NIZZA<br />In any case they are not international style .<br />they have great identity and specially you could drink with different foods <br />try... really try ...<br />a barbera friend<br />Gino B.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-19631515.post-87336309729981725252010-04-19T11:30:19.575-04:002010-04-19T11:30:19.575-04:00Vinogirl, I don't think it's important to ...Vinogirl, I don't think it's important to know the training methods of your favorite wines (unless, of course, you grown your own and are interested for technical reasons...which I guess you are!), any more than it's important to know any of the specific choices that they make. What's important is to know their general philosophical approach and how that informs the style of wine they intend and end up with (hopefully both).<br /><br />There are way too many variables, I think, to micro-isolate certain viticultural and cellar practices in this way. And even when it's useful, it might not matter, e.g. all this Guyot-vs.-cordon wine that they then oak to death. Might as well grow it on pergolas.<br /><br />As for your final paragraph, I most heartily agree.thor iversonhttps://www.blogger.com/profile/16189098900228936573noreply@blogger.comtag:blogger.com,1999:blog-19631515.post-3626435278375266632010-04-16T10:27:46.920-04:002010-04-16T10:27:46.920-04:00Great, great post.
It is fascinating to read you...Great, great post. <br />It is fascinating to read your different takes on taste of the guyot versus cordon grown wines. It occurred to me that I do not know the way in which most of my favourite wines are grown, of course it's easier for me with Napa and Sonoma wines as I can simply visit their vineyards. From a growers perspective I do have a preference: in my opinion head trained and caned pruned vines are the way to go...especially for Syrah as it is too vigorous to be cordon trained, levels malic acid could likely be a problem. For my Cabernet sauvignon I do believe that head training helps minmise methoxypyrazine characters in the finished wine. Each year I can change up the number of buds and alter the size of the crop if a particular plant did not do well the previous season...I wouldn't be able to do that with cordon training. <br />Anyway, I'm waffling on but I am a little saddened that tradition is often thrown out in favour of the new and improved and if each producer releases nothing but "internationalised" wines, we the consumers will be worse off for it.Vinogirlhttps://www.blogger.com/profile/10145696108646897751noreply@blogger.com