wine and food pairing

Alois Lageder – Driven to create wines in harmony with nature (#ItalianFWT)

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Working with nature in the vineyard to keep soils healthy and continue to produce high-quality grapes. Experimenting with different techniques in the cellar to mitigate climate change. This is the dual path to sustainability chosen by Alois Lageder, a leading wine producer in Alto Adige. The Italian Food, Wine and Travel blogging group is focusing […]

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Velenosi wines showcase little-yet-mighty Le Marche

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If you’re lucky enough to take over the reins of a family wine business – whatever shape it’s in – you have a head start over your peers. Self-starters who lack this advantage face a steeper hill to climb. Now think about climbing that hill as a woman in a male-dominated industry. That’s the story

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Funky Loire pét nat was born for goat cheese pizza (#Winophiles)

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OK, I admit it – I like off-beat, quirky, unusual wine (and some people and places, too). So naturally, I’m drawn to funky pét nat. “Pét nat” stands for pétillant naturel and refers to wine made in the Méthode Ancestrale (ancestral method). It’s a tricky business, really. The winemaker has to bottle and cap the

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Distinctively ‘laurel’ Vinho Verde delivers with seafood and salad (#WinePW)

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Have you ever poured a wine, plunged your nose in the glass, and asked, “What IS that?” All the time, right? But after a good bit of sniffing, you figure it out. “Hmmm, tree fruit. Peach, no wait, nectarine.” This time, when I opened a Vinho Verde made from 100% Loureiro grapes, I was stumped.

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A dry Roussillon blanc turns my thoughts to chicken (#winophiles)

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Mention specific varieties of wine and my taste buds start to salivate for certain foods. For example, say “Cabernet Sauvignon” and like many of you, no doubt, I’m thinking red meat, preferably grilled. Similarly, viscous or oily-textured whites such as Viognier immediately evoke thoughts of savory mushrooms, butter, and plump chicken pieces simmering in wine

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