tag:blogger.com,1999:blog-12273059.post9019798190710315954..comments2023-02-22T09:39:09.629+01:00Comments on Kyle Phillips's Italian Wine Review (IWR): Traditional and International, or Modern Italian Wine: What am I talking About?Anonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-12273059.post-44833961846400822382009-03-23T06:59:00.000+01:002009-03-23T06:59:00.000+01:00Good summary of the situation.I think barrique wor...Good summary of the situation.<BR/><BR/>I think barrique works okay with certain varieties. Sangivoese and Barbera can integrate quite well with them. But nebbiolo, whose essence are its delicate aromas, are utterly destroyed by barrique.<BR/><BR/>I don't quite understand why a winemaker would go to the trouble of making single cru nebbiolo if it's going to be vinified in barrique. Seems like a Giacomohttps://www.blogger.com/profile/14137702344842316138noreply@blogger.com