Currently Browsing: wine

May 11-15, 2017: Natural Italian Wine Course at Castello di Potentino

Join a small group (max 12)  for a four-day, full immersion course on Italian wine, food and culture in a Tuscan castle . Eleanor Shannon, certified sommelier and founder of Uncorked In Italy, will lead the course. Read more. Participants will learn how Italian wines are made, how to taste and understand Italian wine and […]

CONTINUE READING

Forage: The Pleasure of Fresh Food and Italian Natural Wine in Cambridge

The European style of Stan Hilbert’s new farm-to-table restaurant in Cambridge is elegant but low key. Fresh, local organic food and wine pairs with a wine list that leans heavily toward Italian and French. But there isn’t a scrap of snootiness, just fun and pleasure. What would you like to try? The major players (left to […]

CONTINUE READING

When Italian Wine Is Like Trying On A New Pair Of Jeans

Any wine has structure (some combination of acidity, tannins and minerality) balanced out by softness (alcohol, glycerol and in sweet wines, sugar). Since Italian wine is made to go with food and often also made to age, it typically has more structure than softness. It’s like jeans that you have trouble zipping yourself into in […]

CONTINUE READING

Cavallotto: Tradition of Barolo Wines Made Naturally

On their historic estate in the heart of the Barolo zone, Giuseppe, Alfio and Laura Cavallotto use organic/natural viticulture and natural cellar practices. They are fourth generation in their family to make wine here, following their father, Olivio, and uncle, Gildo, who were outliers in the 1960s when they began researching and experimenting with these […]

CONTINUE READING

Ferdinando Principiano: A Natural Bond with the Land and the Past

“If you don’t know where you’ve been,” Ferdinando Principiano asks rhetorically, “how can you possibly know where you’re going?” His philosophy of life and of making wine is deeply rooted in his respect for the Langhe, its history and the community here. Ferdinando’s intense curiosity has led him to research nineteenth century letters written by […]

CONTINUE READING

Barolo Boys: The Power & Effects of International Wine Marketing

“Barolo Boys” (2014) is a documentary about the Barolo “boom” in the nineties. The strength of the film is its success in chronicling how a group of family owned wineries (7 men + 1 woman)* changed the historical character of their wines for marketing purposes and what happened as a result. The story is important […]

CONTINUE READING

Bera: Natural Vitality on a Historic Estate in Piemonte

Alessandra Bera has the same natural energy and vitality that characterize her family’s vineyards in Canelli, near Asti. She, and her brother, Gian Luigi, with help from their father, Vittorio, make wine from vineyards purchased by their ancestors from the Knights Templar of the Order of Malta in 1758. They are in the limited area […]

CONTINUE READING

Senza Filtro (Unfiltered): Artisan Tasting Event at Foradori

On Monday, May 30, Elisabetta Foradori organized an extraordinary event with 65 artisan, [glossary_exclude] terroir [/glossary_exclude] winegrowers and their wines. Senza Filtro in Italian conveys the idea that the wines are immediate, vivacious, true expressions of place (terroir). To have those characteristics, the wines, by definition, have to be made “naturally”, but the event was […]

CONTINUE READING

Terroir Wine at Italian Wine Merchants NYC

Sergio Esposito founded Italian Wine Merchants with a group of investors in 1999 back when few Americans knew about small, independent Italian winegrowers making terroir wine. Eschewing the popular method of point scores, he told his clients about the people, who made the wine and the places that they came from. He displays only one […]

CONTINUE READING

5 Common Misconceptions about "Natural" Wine in Italy

Let’s start with 1. “Natural” wine in Italy is a new idea. It’s not. Wine has been made in Italy for about 3,000 years and until about fifty years ago, it was all “natural”. Vineyards were free of industrial chemicals (pesticides, herbicides, insecticides, etc.), fermentation occurred because of indigenous yeasts on the grapes and in […]

CONTINUE READING