Talk:Nebbiolo

message: Smokey Russell wants to merge this article with Italian wine. I do not agree. I will be brave and remove the merge request in one weeks time unless Smokey Russell argues why or any one else supports him. 
I do not think it should be merged since I can not find any other grape article that is merged with its principle wine region and I think that both italian wine and the Nebbiolo grape deserves its own article even though both are a bit short for now. Stefan 13:09, 19 March 2006 (UTC)
thread_title: Merge with Italian wine

message: I would advise you guys not to take too seriously what enologists say about ethimology. The italian language first appeared in Piedmont only 150 years ago, so one can hardly image it sitting at the roots of any local brand name. Same as per the "Noble" derivation. While piedmontese and italian words for "fog" are definitely similar i sound, one can hardly imagine the word "Nòbil" (that also was rarely in use) to sit at the roots of "Nebieul". I also cleaned up a bit the pic and colour-balanced it. Sometimes in the future I'll translate the basic tech parts of the text from the pms article --Bèrto 'd Sèra 03:48, 27 July 2006 (UTC)
thread_title:  Ethimology 

message: Any objections to our moving this to Nebbiolo, which is how the grape is best known in the English language? —Ian Spackman 13:28, 24 September 2006 (UTC)
thread_title:  Article title 

message: Is there any wine called by the name "Nebbiolo" or do all the wines produced from this grape have a different name. Badagnani 17:08, 8 June 2007 (UTC)
thread_title:  Nebbiolo wine 

message: Reading this page it seems there are a number of odd syntax errors and the entire page seems to need some polishing.  I will work on this as I am able and would welcome help from anyone who would like to pitch in.  We should use the talk page to work out any consensus regarding the description of this grape.  Ee60640 07:05, 9 June 2007 (UTC)
thread_title:  This page needs work 

message: This article talk page was automatically added with  banner as it falls under :Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and carefull attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 19:38, 3 July 2008 (UTC)
thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: Should the clones (referenced - Rosé Nebbiolo, Lampia, Michet) have their own pages as well?  If they aren't ready for their own pages, should they be in red (meaning to-be-paged when written)?  Tesseract501 2 March 2009 (UTC)
:I really don't think there is enough content or reliable sources to have more than a stubs worth. Therefore its probably best to keep them redirected to the main article. AgneCheese/Wine 16:41, 2 March 2009 (UTC)
replies: text: That makes sense, as long as a search on their names brings up the pages where they are referenced.  I.e., they are set up as link-able (is that a word?).  If someone comes up with more substantial data about any of them, they can become their own pages.  Thanks for the reply. Tesseract501 (talk) 02:20, 9 March 2009 (UTC)
thread_title:  Clones - Should they, eventually, have their own pages? 

message: This article is pretty much wrong when it comes to the discussion of traditional and modernist styles of Barolo and Barbaresco. It's correct in everything it does say, but it leaves out the most important distinction! Traditionally, Barolo and Barbaresco are aged in larger barrels called botte made from Slovenian oak.  The "modernists" advocate instead the use of barriques, small barrels made of French oak imported from France. A page where you can read about some of this is  here is another much more extensive including interviews with key players  The modernist use of French barrique in Barolo and Barbaresco was led and advocated by Angelo Gaja and Elio Altare, and I think Domenico Clerico and Paolo Scavino, all of whose wine is available today. Yes, there are many other distinctions that are modern vs. traditional, natural yeast vs. industrial/laboratory, rotofermentation, temperature control, etc., etc., but it is barrique that has stuck and makes the major non traditional taste difference.  68.175.101.2 (talk) 02:09, 5 September 2009 (UTC)
thread_title:  Modern vs. Traditional 

message: I'm specifically referring to the introduction of the article where it's stated that "Nebbiolo is thought to derive its name" from fog, or from fog-like milky veil or perhaps the Italian word for 'noble'.  Huh?  What a way to start out a Wikipedia article.
Articles in Wikipedia are suppose to be authoritative.  No weasel words (or sentences) please.  If no one knows the actual origins of the word 'nebbiolo' then just leave out all the conjecture.  It will make this article that much stronger. Peter-T (talk) 17:44, 22 January 2011 (UTC)
thread_title:  Wikipedia articles shouldn't include conjecture, just the facts please.