Wine Blogs

Two months to ideally traverse Italy, following the rhythm of the grapes and the birth of wine: from the earliest harvests for white and sparkling wines to the later harvests, from the vineyard to the cellar, from pressing to fermentation, from the aromas of the must to the first tastes of a wine taking shape.

Abundance is the key to understanding Sicily in its many facets: from one side of the island to the other, there are endless solutions for itineraries lasting a few hours, days, or weeks.

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

Valpolicella is a renowned red wine region in Veneto, northern Italy, near Verona and Lake Garda, known for producing diverse styles from Corvina, Rondinella and Molinara grapes.