Talk:Barbaresco

powerful?

the article opens stating Barbaresco is powerful. That is a dumb adjective to use for a medium body wine. Aging power? Tannic power? Acid power? —Preceding unsigned comment added by 71.190.66.244 (talk) 14:41, 7 April 2010 (UTC)

I agree that it could be rephrased. The statement is probably meant relative to other Nebbiolo wines. Tomas e (talk) 19:44, 7 April 2010 (UTC)

When I rewrote this article over 2 years ago, I left that phrase in the lead from the original material. In hindsight, it is unneeded jargon so I took the liberty of boldly removing it. Agne^Cheese/^Wine 00:24, 8 April 2010 (UTC)

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Caption of Barbaresco in glass needs improvement

"Like most red wines, Barbarescos become lighter, more brick in color. This wine is from the 1976 vintage."

It would probably be more helpful to cite the amount of time this (or any) particular wine has aged in bottle when referencing its change in color over time. This change in color is relative to the time it has aged in bottle. If I opened a 1976 vintage wine in 1977 the color would be very different from if i opened that same 1976 vintage wine in 2020 (current date of this suggested edit). And currently, this is dependent on when in time a user is reading this article. Only listing the vintage in this caption doesnt really provide any additional insight into the color of an old Barbaresco. The photo appears to have been created in 2007. I would recommend adding "aged for 30 years" or some other indication of actual bottle age to give context to the color of the wine in this image.

In addition, I'm not so sure "like most red wines, Barbarescos become lighter... in color" is necessarily correct as many red wines become less transparent with age and lose "vibrancy" appearing "darker" as a result. Color is a subjective measure and this statement is way too generalized.

Recommend changing this caption to read as follows: "Barbarescos become lighter, more brick red in color with age. This wine is from the 1976 vintage, aged for 30 years in bottle before opening." — Preceding unsigned comment added by 158.106.209.210 (talk) 15:15, 10 March 2020 (UTC)