Italian rosatos are incredibly distinctive in that the vast majority of them come from uniquely Italian varieties. While you might - if you look hard - find a rosato made from Montepulciano made outside "the boot" of Italy, it's unlikely you'll find one made from Negroamaro. Plus, I guarantee you there are none made of Susumaniello or Rondinella. So, pop open a bottle of one - or all - of these and discover a whole new flavor range of rosé wine!
Read MoreA few weeks back I had the chance to speak with Sabrina Tedeschi on climate change, some history of her family estate (she with siblings Antonietta and Riccardo are the fifth generation) and the current releases of Tedeschi wines. How I miss those one-on-one connections! I learned a lot and got to taste the wines while we were speaking, even though we were thousands of miles apart. Here is a summary of the most interesting points of our conversation as well as my wine notes.
Read MoreThis perky young thing is surprisingly forward on the nose and palate. It’s downright energizing to drink this!
Read MoreDeep ruby in color with a black cherry core, this Amarone’s succulent attack quickly turns brooding on the palate. It layers on flavors of cassis, black raisins and shriveling figs, meat, peat and salumi.
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