Monastrell: The Mediterranean Grape With Three Names and No Apologies
Some grapes need to be babied. Monastrell needs to be baked. It is a Mediterranean red built for heat, scorched
Wine
It is believed that the production of wine dates to 6000 to 5000 BC in what is now Iran and Georgia. Grapes were first cultivated for eating and winemaking in the early Bronze Age, most notably in Egypt. Wine production flourished in ancient Greece and then throughout the Roman Empire. With few exceptions, all of the significant European wine-producing regions were established by the Romans.
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Gamay — Underestimate it at Your Peril
If Gamay were a literary or cinematic character, it would command a fierce cult following. Slandered, misunderstood, typecast in roles
Prosecco — Beyond the Spritz: A Real Guide to Prosecco
I have watched Prosecco pull off one of the great disappearing acts in modern wine: it became the most consumed
Ordering Wine in a Restaurant
I have watched confident, capable people — the kind who run boardrooms and command a room — shrink the moment
Cava: Spain’s Benchmark Traditional-Method Sparkling Wine
Cava is not Spain’s answer to Champagne. It never needed to be. Produced exclusively by the traditional method from indigenous
Chinon: The Loire’s Best-Kept Secret (and Cabernet Franc’s Spiritual Home)
If you’ve never had a great Chinon, you’ve been drinking Cabernet Franc wrong. That’s not a knock — it’s an
Exploring the Dynamic Rhône Wine Varietals
New World wines inspired by the great wines from France’s Rhône region have earned a loyal following. Syrah and Viognier
An Extraordinary Find of Grape Seeds in Chianti
2,000-Year-Old Grape Seeds Just Rewrote What We Know About Chianti. Buried at the bottom of ancient wells in Tuscany, a
Ciliegiolo — Is this Italy’s Best-Kept Secret?
Italy has so many native grape varieties that you could work through one a day for an entire year and
Cerasuolo d’Abruzzo — The Best Rosé You’re Probably Not Drinking
Despite Rosé now properly being mainstream with the number of choices growing every spring there is scandalously still a Rosé living in obscurity – Cerasuolo d’Abruzzo.