This week at the Italian Culinary Center in New York City I had the pleasure of meeting Adolfo Folonari, co-CEO of Ruffino, who put together a tasting of his wines, and Cesare Casella, currently of Salumeria Rosi, who created the pairing menu. After the initial tasting, we moved on to the luncheon where there were four more wines to sample. MORE >>

At a recent tasting at Aldea in NYC I had the opportunity to meet Emilia and sample some of her wonderful wines from Brunello, paired with equally great cuisine. here are my tasting notes. He also was one of the founders of the Brunello di Montalcino Wine Consortium. Good acidity and tannins in balance with a long finish. MORE >>

Frequently confused with the Montepulchiano grape, it is important to remember the main grape here is Sangiovese, here called Prugnelo Gentile.Though some producers can add up to thirty percent of other varieties (colorino, caniaolo, mammolo, even Merlot and /cabernet Sauvignon by law) wine made from 100% Sangiovese is not uncommon. MORE >>

South Africa has more than its fair share of gorgeous tasting rooms – yet visiting Nederburg in Paarl, the fabulous scenery upon arrival, the immaculate cool and refreshing entrance to the tasting room, and the appearance of the fun, friendly, and gregarious cellar master Razvan Macici make this an extra-special visit. News S. MORE >>

It provides umami, texture, and just tastes good. kept getting these meatballs that tasted good but were completely wrong, way too dense, until I read somewhere that you must add warm water right before mixing everything together. It smelled and tasted like what I know to be Sangiovese from Tuscany. Keep going. MORE >>