Editor's Note: Italian wine columnist Lizzy Tosi takes us on a journey to ground-zero of grape production: the internationally-known vineyard nursery where next year's vines are grown and propagated. Some grapes are native to the area, and others have been brought in from other localities because they are on the cusp of popularity in new regions. Seeing what is growing in this cooperative farm today shows us what is going to be in our wineglasses five years or more in the future. –Becky Sue Epstein, Editor
There will be no more Brunello di Montalcino Soldera until 2019.
Almost all Italian wine regions have a wonderful tradition of “medicinal wine” used to restore strength to new mothers, to accelerate healing in those who are suffering from a bad flu, and to nourish old people.
Vinegar is an ancient cooking ingredient, but nowadays it is most often underrated and misunderstood. There are people who consider vinegar simply a 'wine gone bad,’ some who use it only as a seasoning for vegetables, and even some who hate its acidity. However, it is an asset that can give a touch of personality and originality to many dishes.
Visiting the oldest and most prestigious wine-growing areas in Europe, it’s entirely possible to run into very old vines interplanted with different red and white varieties. In these situations, the owner might not even have identified all the grapes in his vineyard.
San Miniato is a delightful town in the province of Pisa, in Tuscany, however, the wines of this small area suffer from the weighty presence of much more famous Tuscan appellations like Chianti.