barbera

Why has Barbera wine from Piedmont changed so drastically in recent years?

The unfortunate alcoholization of Barbera, and an AI adventure.

When Cheaper Actually Is Better

Please your wallet and your taste buds, simultaneously.

About

I’m Mike Madaio, a food & drink writer based outside of Philly. I’ve been covering the scene for more than 20 years, and I’m a certified VinItaly International Academy Italian Wine Ambassador. Read more about me.

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Published Work (Magazines, etc.)
Self-Published Work (Blog, etc.)

Social Media

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PA Wine Drinkers Facebook group

Publications

Beer Advocate
Edible Philly
Epikur – Philly Wine School
Home + Table
Lost Mount Penn
Main Line / Bucks Life Magazine
Main Line Today
Medium
Palate Press
Philly Beer Scene
VinePair
Wine Enthusiast

Grapes

aglianico Arneis assyrtiko barbera cabernet sauvignon cesanese Corvina Croatina Frappato gavi gewurztraminer Grillo hps-bonus hps-photos hps-recipes Kerner lagrein limnio merlot montepulciano moschofilero muller thurgau nebbiolo negroamaro pecorino petit verdot piedirosso Pinot Bianco pinot grigio primitivo roditis Sagrantino sangiovese saperavi sauvignon blanc schiava syrah Tocai Friulano trebbiano spoletino verdicchio vermentino Zibibbo zinfandel

Regions

Alto Adige Campania Emilia-Romagna Friuli-Venezia Giulia Lazio Liguria Lombardy Marche Pennsylvania Piedmont Puglia Sicily Tuscany Umbria Veneto

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