Gamay is the second most important grape (behind Pinot Noir) of Burgundy, France, and is the main grape used in the wines of Beaujolais.
The regional map of Burgundy, France
Often times, the wines are bright purple in color and exhibit fruit flavors of bananas, peaches, and plums.
Most Beaujolais wines are […]
Mattia Vezzola was hailed by Vini d’Italia, Italy’s leading wine guide, as Winemaker of the Year in 2007. His accomplishments are many, but at the core, he’s simply a man who tends the vine of his native region, Lombardia.
Famed enologist Mattia Vezzola
Born in 1951 in Brescia, Lombardia’s second largest city, he initially […]
Carmenère is a grape variety native to Bordeaux, France where it is commonly used as a blending agent. The grape is unofficially known as the sixth grape of Bordeaux (behind Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec). It takes its name from the French word, carmin (crimson), referring to the foliage during harvest […]
About a month ago I had the pleasure of meeting enologist/winemaker Carlo Ferrini. His tireless work throughout Tuscany has given him a unique experience working with Tuscany’s most important grape variety, Sangiovese. Sangiovese provides the backbone for many of Tuscany’s most prized wines, including Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano, and many other […]
With the endless possibilities of food preparations, selecting a compatible wine may seem like an easy task. There are times, however, that certain components in either the food or the wine can hinder the perfect pairing. By understanding the acidic properties of wine a bit more, we can overcome the challenges of pairing food and […]