After working for Slow Food for many years, Sandro Barosi of Cascina Corte decided to purchase a small, six hectare farm and winery in Dogliani, Piemonte.
Today, I wanted to talk about two of my favorite Italian vermouths: a classic dark vermouth from the House of Cocchi, one of the original Torino vermouth makers; and the other, a limited production white vermouth from chemist-turned-vermouth producer Mauro Vergano.
Jessica and I are highlighting two of our favorite rosés to drink into these last days of summer. Both of these pinks are darker in color and more robust in body than their pale, delicate sisters we were sipping in early summer and spring.
The Chartogne-Taillet winery is located in the Champagne region of France in the town of Merfy. They are the only récoltant-manipulant in the town, meaning that they are the only winery that grows their own grapes.
The Champagne region of France was the first to make very serious bubblies, and is still considered to be the best producer of fine sparkling wines.
When we pop the cork of a sparkling wine at a party or for a celebratory moment, we release a flurry of bubbles. How do those bubbles get in there? There are several ways that it can happen.
This year, my trip to Italy’s most renowned wine show, VinItaly, took on a different emphasis and dynamic. In previous years, navigating thronged pavilions of growers and tasters and trailing fellow importers was at center stage. This time, while those goals remained important, the focus was on introducing Jessica, a talented and emerging wine buyer for the shop, to many of the people that stand behind the Italian wines on our shelves.
We’re welcoming the first sunny weeks of spring with magnums of elegant white wine from Provence. This minuscule production Bandol Blanc from Château de Pibarnon is a blend of mostly Clairette and Bourboulenc with some Roussanne, Ugni Blanc and small amounts of other white grapes including Viognier.
Quinta do Infantado is unusual in that they are a small estate that bottles their own ports. The brother and sister team of Joao and Catherine Roseira are famous for making ports that are a bit drier than average, but with a marvelous richness of fruit.
Sherry (“Xerez” in Spanish) is made in the region of the same name on the southern tip of Spain near Gibraltar. El Maestro Sierra is a small Sherry house, founded in 1832 by a master barrel-maker named Jose Antonio Sierra.
Here are some posts and articles related to food and drink worth a read from various sources on the web.
This year marks the twentieth anniversary of Millésime Bio which has arguably become France’s most compelling organic wine exposition. As in previous years, it once again convened in Languedoc’s Montpellier and I had the opportunity to experience the show for the fourth consecutive year.