The first time I glugged this back with glee was in a little street food restaurant in Rome. I was with my friend, Italian food empress, Elizabeth Minchilli. We were... read more →
A crazy blend of red and white grapes with floral, bacon and tannin, savory and sandy from one of my favorite producers in Emilia-Romagna.
This is a brill lambrusco by some young dudes who started up in 2005. They use the charmat method. This captures the CO2 into a closed tank for its fizz... read more →
Last year I profiled a crazy dude making crazy wine in Zona del Barbaresco who had a composter he called “the mother shit.” He likened cutting the tips of his... read more →
A 25-year-old vineyard. The wine is raised one year in glass demi-johns and/or porcelain egg-like contraptions of his own design. The wine has an iron vibrant, edgy—make that very edgy.... read more →
From a winery to watch, this is a nifty wine in the orange category. Only made in the best vintages because, as the winemaker says, the vines at over 80... read more →
I am happy to add another real Soave to the category. Here you go: Sant’Alda. This gets fermented in a combination of large oak casks and stainless steel tanks. The... read more →
If this wine were pie, it would be mixed berries, no sugar added, sprinkled with lemon—and then the savory, saucy tart would animate and jump dancing from its tin. The... read more →
Had no idea there was a province in Lazio that had an IGP called Frusinate, which allows a wide range of grapes, all of the international targets as well as... read more →
Old school alert. From terraced, steep vineyards, this wine at forty years (thank you Giorgio De Maria) might be one of the most memorable I’ve had. The 2012 is much... read more →