There was a power outage at the venue about 10:00 and I lost my internet connection and never got it back, so I’m continuing this post later.

The tasting was set up v. well, in the way that in Italy details are looked after. Only two tasters to a table mean that there’s plenty of room to spread out your gear. Bread sticks, separate bottles of water, separate pour buckets, though they could be larger which would save on constant emptying them. And we need one more waiter; pouring 68 wines to 15 tasters in complicated. The waiters, or pourers, are from the Italian Association of Sommeliers; they’re wearing long black aprons, short black jackets over black vests, white shirts and black bow ties, all as it should be in the uniform department.

My first impression, which I will expand upon later, is that Barbera d’Asti lacks consistency; the aroma and flavor profiles of these wines were all over the map. There’s nothing wrong with individuality; we wine writers are always praising it. There needs to be some varietal recognition though, because many of these wines felt as if they were made from different grapes. There’s a lot of wood in some of the wines too.

We’re about to embark on a tour of several properties this afternoon and then there’s dinner and we’ll get back to the hotel late. Still, I’ll try to post before falling gratefully into the arms of Morpheus.