Learning how to pair distinctive Italian wine and food with a chef and wine director at Vivere, Chicago I’ve moderated numerous seminars and taught many classes on Italian wines over the past decade and one question that always comes to the forefront is “what foods should I pair with this wine?.” It’s a great question, … Continue reading Passerina with Spiedino di Capesante, anyone?
Given that all twenty regions in Italy are wine-producing areas, it stands to reason that some of these regions get overlooked when it comes to the quality of their products. You just don’t hear that much about the red wines from Puglia, so I thought I’d address that in this post. Puglia is … Continue reading Puglia – Underappreciated Reds
P Pecorino White variety from Abruzzo and Marche. Generally aged in stainless steel, though some vinters barrel age it, achieving a creaminess. Pear and apple aromas. Piedirosso Lovely red variety of Campania, literally meaning “red feet,” a descriptor for the birds that sit on the vines when they eat the ripe berries. High acid, … Continue reading Italian Varieties – P to S