Beautiful memories
Saying goodbye to good old Rosso di Montalcino? Awaiting the verdict of appellation authorities next Wednesday, I’m having a delicious 100% Sangiovese Rosso tonight.
Saying goodbye to good old Rosso di Montalcino? Awaiting the verdict of appellation authorities next Wednesday, I’m having a delicious 100% Sangiovese Rosso tonight.
Montalcino is still at war. The idea of allowing grapes other than Sangiovese into Rosso di Montalcino has boomeranged. But is it really Montalcino’s biggest problem? I don’t think so.
Sicily’s Cerasuolo di Vittoria is an unexpected wine: light, airy, perfumed and Burgundian though it comes from Europe’s southernmost corner.
After 100 wines tasted this spring in the Italian region of Romagna, I look at the challenges facing this large producer. How to make the local Sangiovese a global brand?
Vino Nobile is one of Tuscany’s great historical wines. But where is it going today? Tasting through 110 examples, I find them undrinkable until they are really aged. But who is going to have the patience?
Forget flabby, low-acid, jammy, oxidative wine from Sicily. Here’s something really fresh and elegant. Plus a nice 19th-century drawing.
Fantastic tasting of extra virgin olive oils from the DOP Chianti Classico area. Controlled appellation oils are really classy – unlike for wine, DOP for oil is a seriously reliable endorsement.
I’ve got a great idea for Brunello di Montalcino producers to ease themselves out of the sales crunch. Make rosé. Not only because it’s fashionable, but because Montalcino pinks can be seriously good.
