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.
Imagine dining at an incredible restaurant with a group of friends. You peruse the wine list—and then you notice your friend smirking as he pulls a bottle out of a brown paper bag. He didn't warn you that he was going to bring his own and pay the corkage fee. That might be annoying enough, but then you notice that the bottle is Two Buck Chuck.
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.
In Italy, we have a proverb: never change a formula that works. Vinitaly’s original formula—a combination professional exhibition and popular festival—has always worked, for 46 years … until now.
Sangiovese, barbera, primitivo…the classic Italian grape varieties most cultivated across Italy. But grown in Sonoma, California?