In general, wines that age on the lees have longer lasting, smaller bubbles, since the lees provide a structure to trap very tiny pockets of air. Coupling this lees aging process with the chalky terroir of Champagne leads to a well-structured wine with fine bubbles and flavors of brioche, apple, citrus, and almond.
You know the feeling. After a few tastings and a couple nibbles of cheese, your stomach sends you a message loud and clear. You need food. A shared charcuterie platter simply will not do. It must be something substantial that complements the lovely wines you have sipped so far as well as those that await you at the next stop.
Once thought of as a sweet and cheap way to sip away spring and summer, Rosé as just a mere seasonal staple is no longer. “Rosé all day” many of us have heard, and there is even a vineyard that boasts that moniker on its label.
A classic Italian Spritz is a combination of a bitter (such as Campari or Aperol), white wine (usually bubbly prosecco) and sparkling water. The name comes from the German word for “splashing.” As the story goes, the Austrian soldiers would dilute the wine of the Veneto region with water in the late 1800s.
We’ve all heard about the winter blues. But how about the winter reds?! As in, how about we take a look at 5 juicy bottles that will help you to…
Be the envy of your office or your classmates with these perfectly portioned, surprisingly pretty, and healthy yet satisfying salads. They’re quick enough to prepare that you can make a…
The chatter and the clinking of knives and forks envelop you. As does the smell of beef straight from the grill at this Buenos Aires steakhouse. The waiter uncorks a…
This dal is an affordable meal and a deeply comforting dish. The addition of roasted curry powder, a Sri Lankan speciality, lends it a unique deep flavor.
Tucked between the DOCG giants of Montalcino and Montepulciano along the Orcia River, Val d’Orcia is a remote wine region in southern Tuscany. It’s known for its ancient Via Cassia trade…
