NEBBIOLO Nebbiolo derives its name from nebbia, in reference to the foggy conditions under which it is typically harvested, and possibly from nobile, as it is considered the most noble of Italian red varietals owing to its pedigree and the wines’ long aging potential. Much like oenophiles refer to Pinot Noir from Burgundy as Burgundy,
Most home winemakers have limits on their winemaking space, equipment, cellar capacity or the ability of their liver to keep up. If you are one of those who has to pick and choose, this article could be a sort of personal bucket list, especially if like a lot of folks you’ve found a “house” wine
One of the things that makes wine irresistible is the endless variety: every grape, every region, every vintage, every bottle tastes a little different from the last. And so while there is no crime in getting better and better at making one wine or one style, there is much to be learned — and much
Grapes in Tuscany are a way of life, and Sangiovese, the red workhorse of Tuscany through the millennia, is as noble as they get — well, depending who you talk to.
Sangiovese is primarily associated with wines from Italy, especially from the Tuscany region. However, there are also a number of vineyards in the New World growing Sangiovese. The 2012 California Grape Crush Report shows winemakers in the state crushed 9,400 tons of Sangiovese. Here are two pros who contributed to that number. Steven Kirby is
Literally spoken, creating Chianti in the United States is not possible. Chianti is a style of wine that can only be derived from specific grapes grown in a specific area (in Chianti in Tuscany, Italy) and vinified under a strict set of laws. However, the primary grape used to make Chianti, Sangiovese, is a delicate