Because of the prominent acidity and tannins, care should be taken with sweet or spicy sauces. Barbeque features these, and a degree of char which doubles up on the more astringent aspects of the grape. High-salt dishes or foods can be a problem; for example, Parmesan cheese is not ideal...
Moscato d”Asti “Vignaioli” Di Santo Stefano” 2022CerettoThe vineyards are in Santo Stefano, Belbo, and Calosso at 300/350 meters. The soil is whitish loose marl composed of clay, sand and silt. Soft pressing of the grapes is followed by a separation of the must. Following decantion i...
Campania Falanghina IGT 2021De Meomade from 100% Falanghina from Guardia Sanframondi (BN) at 500 meters. The vines were planted in 2005. The exposure is south/east and the soil is clayey. There are 4,000 plants per hectare and the training system is espalier with mono lateral guyot pru...
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Bruschetta, meat & cheese platters, drinks, and local wines are served at this restaurant with an incredible view of the sea. Together with enjoying delicious food, at Nessun Dorma people can participate in cooking classes and learn how to make their very own pesto. Reservations: +39 340 888...
Its fresh and elegant nose, subtle and complex palate is the profile that made the 1 part gin to 1 part dry vermouth Martini famous. Beyond mixed drinks, it is ideal on its own with a twist of citrus peel as an apéritif, as an accompaniment to goat cheese or pesto, Marcona almonds,...
That the Languedoc has finally overcome its reputation as a source of bulk wine is a testament to the efforts of pioneers like Grange des Pères and Sylvain Fadat of Domaine d’Aupilhac, who have worked tirelessly to shine a light on the region’s finest terroirs. Montpeyroux, a quiet ...
Chianti Classico Consortium:Learn about Chianti wines at the Chianti Classico Consortium and look for the iconic Black Rooster symbol on wine labels. Culinary Delights:Enjoy traditional Tuscan dishes such as ribollita, bistecca alla fiorentina, and pecorino cheese. ...
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