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Sangiovese: The Soul of the Tuscan Table

There are wines designed to impress from the first sip. And then there are wines designed to make dinner better. Sangiovese belongs firmly to the second group. It is difficult to separate Sangiove...

Piemonte Beyond Barolo: The Wines Italians Actually Put on the Table

  There is a version of Piemonte that exists in wine books. It is a landscape of famous hillsides, celebrated vintages and bottles of Barolo waiting patiently in cellars. Nebbiolo is spoken about ...

Nebbiolo Before Barolo: Discovering Piedmont’s Most Captivating Grape

There are some wines we learn by place before we learn them by grape. Barolo is one of them. The name carries a certain weight. Cellars, vintages, celebrated vineyards, bottles opened after years o...

Barbera: The Red Wine We Return to in Winter

  There is something about winter that changes the way we drink wine. The evenings arrive earlier. Dinner becomes slower. The kitchen begins to smell of roasting meat, mushrooms, stock, herbs and ...