Understandably, Nebbiolo Prima, an annual press and trade event in Alba, Italy, is all about tasting tight, tannic Nebbiolo; but, it is the afternoon visits that offer glimpses into what these wines will become and the people behind the wines that make it magical.
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.
Amidst the discussion among wine writers on just how much “natural wines” should be included in wine lists, I am flipping through a 50-page wine list in one of Siena, Italy’s more renowned osterias. Little natural wine is in sight here.
Palate Press was well-represented among the winners at this year's Louis Roederer International Wine Writers' Awards. Columnist Erika Szymanski was awarded the Emerging Wine Writer of the Year award and columnist Evan Dawson won the International Wine Book of the Year award for his book, Summer in a Glass: The Coming of Age of Winemaking in the Finger Lakes.
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.
If you've ever thought about laying wine down for a few years or more, how can you know what to expect when the wine has been aged in oak? How can you tell when a wine will integrate that oak and when it will succumb to it?
Without a doubt, one of the most recognizable styles of wine in the world is Champagne. Regardless of your level of wine knowledge, or even if you despise the beverage with all of your being, you know Champagne.
Heaven, it turns out, is exactly how I had always hoped it would be; a small restaurant with tables looking out over a vineyard, a glass of fine Pinot Noir at hand and duck. Slow roasted, melt off the bone, duck confit to be precise.