Italian Wine

Set in the watery landscape of the Po Delta, it’s a town shaped by lagoons, canals and salt air—quiet, atmospheric, and deeply connected to what comes from the water and the surrounding fields. People call it “Little Venice,”

A nine-day, small-group journey from baroque Lecce to the white towns and Matera—meeting the producers behind every glass, olive oil, and plate.

Some say there are over 500 grape varieties in Italy. I have heard there are 750. If you have thoughts on this, let me know. Here are ten lesser-known varieties that are making a comeback.

The Miranda family’s story in Australian wine begins, as so many of the country’s great food-and-wine stories do, with migration—an act of courage driven by equal parts necessity and hope. Arriving from southern Italy in the post‑war decades

Why it matters A true local specialty: Rooted in the Colli Bolognesi hills near Bologna, with a strong regional identity. The grape behind the name: Made from the Pignoletto grape, widely identified today with Grechetto Gentile. Many styles, one signature freshness: Found as fermo (still), frizzante, and spumante, typically showing citrus, pear/apple, white flowers, and sometimes a hint of almond/herbs. A wine with deep roots: Grown for centuries in the Bolognese countrysid