Tag Archives: Italy

Vincigrassi di Marches

Vincigrassi di Marches

On this very first day of 2011 I wanted to share one of my favorite winter dishes, this is a rich and creamy lamb and veal lasagna dish from Marches region of Italy, and is perfect for warming your soul during the short days of winter.

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Alto Adige this is the way we Südtirol

Alto Adige this is the way we Südtirol

Alto Adige/Südtirol meet wine lover, wine lover meet Alto Adige (aka Südtirol). Now the two of you may not have ever met before or perhaps you just met in passing, but it’s about time you get to know each other better! That is why I am so excited to be writing this post. You see I love introducing you to new things. Now you may be saying, wait a minute, Alto Adige is not a new thing, and you would be right, but what is new is the newfound passion for producing fresh vibrant white wines and deep inky reds from both local and international varieties.

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Vintuba TV – Review Fontanafredda Barbera

Vintuba TV – Review Fontanafredda Barbera

ChrisO takes a look at the 2008 Fontanafredda “Briccotonde” Barbera which heralds from the Piemonte region of northern Italy. Come see what $11.99 will buy you.

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Vintuba Podcast-11- Drive by Wine Review 3

Vintuba Podcast-11- Drive by Wine Review 3

In episode #11 JonM “Wine Snob’s Everyman” joins ChrisO “Everyman’s Wine Snob”  on his daily commute through beautiful Los Carneros to get another drive time wine recommendation. This week it’s all about the 2006 Fogdog Chardonnay, from Freestone Winery, located on the Sonoma Coast, and the 2005 Masi Campofiorin, from Masi Agricola, located in Veneto [...]

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REVIEW 2006 Destefanis Dolcetto d’Alba “Bricco Galluccio”

REVIEW 2006 Destefanis Dolcetto d’Alba “Bricco Galluccio”

In the northern Italian region of Piemonte in an area just south of Alba, some of the finest examples of Dolcetto are cultivated, these older vine Dolcetto enjoy similar ideal exposures and soils, and are cared for like noble Nebiollo grapes that give life to  Barolos or Barbarescos. Dolcetto produces wines which are soft, rounded, [...]

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Holiday Wines- sure to awaken you from your mono-varietal zombie state

Here are three wines that I think should be on your holiday list, if not on your table. If you are looking for the old school predictable holiday wine recommendation I suggest you look elsewhere.

Global #PortDay 2012

Global #PortDay 2012

This day is an opportunity for not only producers, but wine educators, geeks, blogs, mainstream media, and the general public to put down their Cabernet and Chardonnay and join in a global celebration and education centered around Port.

Global #ChampagneDay October 28th 2011 – A Thank You

Global #ChampagneDay October 28th 2011 – A Thank You

The 2nd annual 2011 installment of #ChampagneDay was off to a roaring start. I received too many email to count from countless individuals, wine educators, businesses and producers on how they could participate. What excited me most about this is that many wanted to host events and organize get-together in their local area, which was exactly what I had envisioned for this day all along, people getting together to celebrate, educate, enjoy, and most of all build relationships. I was fortunate to hosted an event with Master Sommelier Andrea Immer Robinson here in Napa at the Westin Verasa.

The ‘tastes like chicken’ phenomenon that is killing terroir!

The ‘tastes like chicken’ phenomenon that is killing terroir!

Is it not time that we do the lesser known regions and the new world wine world the favor of stopping the comparisons to their old world brethren? After all, the only thing that truly taste like chicken is chicken!…

First Day in Bordeaux

First Day in Bordeaux

I am in Bordeaux and I invite you to join me virtually as I submerse myself in all things Bordeaux over the course of the next week.

Cuban Picadillo and Saffron Yellow Rice

Cuban Picadillo and Saffron Yellow Rice

This is an old family recipe that my grandmother used to treat us to when we lived in Florida and reminds me of the rich Cuban traditions that were such a big part of my culinary awakening and that still continue to influence me. Invite some friends over grab a couple or three bottles of wine (see my recommendations below) and spoil them with this dish; you will be the talk of the supper club circuit.

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