Ep 166: The story of wine grape Barbera with Norbert Reinisch, Export Manager of Braida Winery (Part 2)

EAT SLEEP WINE REPEAT: A wine podcast

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Today in Part 2 of our conversation with Norbert Reinisch from Braida Winery. We now journey into the fascinating world of Barbera, the grape variety that has seen a revolution due to Braida’s founder, Giacomo Bologna who believed in this grape when so many others had pigeon holed it as ‘just for cheap wine production’. His dedication to experiment and innovate with barriques has led to their flagship wine Bricco dell’Uccelone being one of the most famous Barberas being made.

By the end of this episode, you'll acquire a nuanced understanding of its bright acidity, lush fruit notes, and the diverse expressions it unveils. We navigate through the regions where Barbera thrives and gain insights into its slightly checkered history – a narrative that adds layers to its story and deepens our appreciation for the profound connection between Braida Winery and Barbera.

This episode is sponsored by Wickham Wines, A small business themselves focusing on top quality wines. Do yourself a favour, and go check out their online store for their amazing collection! Use the code EATSLEEP10 for 10% off your first order.

If you want to skip ahead:

02.14: The story of the Barbera grape variety

06.38: The flagship Bricco dell’Uccellone and how it changed opinions

09.59: Styles of Barbera

11.40: Growing and harvesting Barbera and the changes with global warming

14.12: Differences between Barbera d’Asti and Barbera d’Alba

16.57: Flavours and aromas of Barbera

19.30: Discussing Barbera d’Asti Montebruna, it’s label and it’s connection to The famous Incisa della Rocchetta family (connected to Sassicaia)

22.58: Tasting the Barbera d’Asti Montebruna 2020 £20.75 Field & Fawcett

25.34: Evolution of Barbera as it matures

28.08: Discussing and tasting the flagship Bricco dell’Ucellone 2020 £57.30 Field & Fawcett

33.59: Discussing and tasting the Bricco della Bigotta 2019 £64 Tanners

34.00: Barbera in different wine glasses

38.20: Food pairings with Barbera

42.00: How Bricco della Bigotta got it’s name

44.37: Barbera better in oak or not?

45.28: Alcohol percentages of Barbera

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Until next time, Cheers to you!

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