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This is the one. New from Potter Clarkson and James Beard Award winning wine-director Le Bernardin, and partner in the eponymous Aldo Sohm Wine Bar, Wine Simple: A Totally Approachable Guide from a World-Class Sommelier, by Aldo Sohm, with Christine Muhlke.
Tutto quello che dovete sapere sul Cabernet Sauvignon, il re di Bordeuax. #wine #wineguide #cabernetsauvignon http://winedharma.com/it/vitigno/cabernet-sauvignon-il-vino-il-vitigno-e-le-sue-caratteristiche
The Complete Guide to Chianti — Tuscany's Most Misunderstood Wine
Quick Guide — Chianti Wine Where: Tuscany, between Florence and Siena — Chianti Classico is the original, smaller, stricter zone at the historic heart of it The grape: Sangiovese, minimum 70-80% depending on classification Key symbol: The Gallo Nero (black rooster), exclusive to Chianti Classico DOCG Classification tiers: Chianti DOCG (broad, everyday), Chianti Classico DOCG (the real deal),…
Decoding the Italian Wine Label: What DOCG, DOC, and IGT Actually Mean
You are standing in a wine shop, staring at a wall of Italian bottles. Beautiful names. Beautiful labels. And then suddenly, confusion. One bottle says DOCG. Another says DOC. Another says IGT. You pick one up and think: “Am I supposed to know what these letters mean?” If Italian wine labels sometimes feel like they come with their own secret language, you are not alone. The good…
Why Does Wine Taste Different on a Plane? The Science at 35,000 Feet
You’ve been looking forward to this holiday for months. You finally settle into your seat, buckle up, and hear the words every traveller loves: “Can I get you something to drink?” You don’t hesitate. “A glass of red wine, please.” The first sip arrives. And… It’s a bit disappointing. The fruit isn’t as vibrant. The flavours seem flatter. Your favourite wine suddenly tastes……
Dry Rosé and Seafood Pairings for Long Island Dinners
DRY ROSé AND SEAFOOD PAIRINGS FOR LONG ISLAND DINNERS Dry rosé can make seafood taste brighter, cleaner, and more balanced. The key is acidity. It lifts briny flavors, cuts through richness, and keeps delicate dishes from feeling heavy. WHAT WORKS BEST - Oysters: choose a pale, crisp rosé for a clean finish. - Shrimp cocktail: pair with a dry style that can match tomato and horseradish. - Lobster: look for freshness over sweetness, especially if butter is on the table. - Grilled fish or crab cakes: still rosé or sparkling rosé can both work well. WHAT TO AVOID Oaky white wines can overpower lightly salted or citrus-dressed seafood. A wine that is too soft may disappear next to brine, citrus, or spice. For seafood, freshness usually matters more than richness. A SIMPLE RULE If the dish is delicate, keep the rosé crisp. If the meal is festive or fried, sparkling rosé can add lift without overwhelming the plate. For Long Island dinners, especially in warm weather, this style of pairing feels natural and easy to enjoy.
🍾 Why Prosecco Keeps Losing to Champagne… Even When It Wins
The lie we all agreed to believe There’s a polite fiction in the wine world that nobody really questions out loud. Champagne is “better.”Prosecco is “easier.” That’s the story. Clean. Simple. Wrong. Because if you strip away branding, price rituals, and the way people whisper “Champagne” like it has diplomatic immunity… Prosecco is the one actually running the drinking world. It just doesn’t…
The Complete Guide to Barolo — Italy’s Wine That Doesn’t Do Casual
There are wines you drink. And then there is Barolo — the kind of wine that doesn’t accept being ignored. You don’t open it on a random Tuesday. You don’t multitask with it. If you treat it like background wine, it responds accordingly: it shuts down and makes you work for it. Barolo is not loud. It’s deliberate. People call it the king of wines, the wine of kings, and unusually for wine…
