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Ask me anything (about wine)

I’m a wine professional, certified sommelier and everything. People ask me wine questions all the time.

Don’t be shy. The more details you provide, the better.

Need some inspiration? Here’s a selection of questions I’ve been asked over the years.

• What’s the best country for wine? Contentious, but fun conversation starter.

• White wine always tastes sweet to me. Can you suggest one that isn’t?

• Why does white wine give me heartburn? I get the same question for red…

• I’ve got a big event and need to buy at least few cases of what’s a good wine for the value? I used to do wine events in NYC, where budget was always tight! I’ll need more details for a question like this (location/occasion/food)

• I’m going to Rome, what are some of your favorite wine bars?

• What does corked wine taste like, and can you still drink it?

• What is natural wine? Do not even get me started! But no, do! Great topic. So many opinions. And so many great wines!

Rules of the Game

Post your questions in the comments, and I will answer them over the course of the week. Only paid subscribers to the comment section.

Ask me anything, but please be respectful. I’m a certified sommelier with particular expertise in Italian wines.

I’ve been writing, selling, marketing, and teaching wine since 2008, but the learning never ends.

If I don’t feel qualified to answer, I’ll check in with a fellow sommelier, wine maker, restauranteur, or consultant. We’ve got you covered.

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Engage with other subscribers in the comments! This is a community space where we can all learn from each other.

Share your favorite wines, wine pairings, and wine stories if you’re feeling it.

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I caught up with one of my long-time favorite wineries, De Sanctis, who produce some of the most aroma-packed white wines that truly taste like Rome and central Italy.

It’s no surprise they’re packed with Malvasia grapes, a versatile power player when it comes to floral notes, along with a host of others.

Who is De Sanctis?

We’re family operation now in our fourth generation. In 1816, Filippo De Sanctis left the land to his children. His grandchildren, Luigi and Daniela and their kids, Francesco e Andrea are currently run the business.

We have been farming organically from day one, and we’re committed to the health our soil and sustainability in the area.

We produce a small quantity of cold-pressed olive oil, but the main event is the wine. Frascati DOC and Frascati Superiore DOCG appellations made with local white varieties including Malvasia Puntinata, Malvasia di Candia, Bombino, Grechetto and Trebbiano Toscano.

We also make a rosé and a dry red wine with Cabernet Franc, the only international grape we work with.

Where is De Sanctis and how does place affect the wines?

Our farm is located in the Castelli Romani, the hill towns southeast of Rome. Sun-drenched with plenty of wind.

Our vineyards coat the basin of ancient Lake Regillo, which formed inside a long-dormant volcano.

The presence of the ancient lake led to rich volcanic soil under the vines, which is mineral-packed and very fertile. There’s also a water reserve about 80 meters deep below the surface.

This allows us to overcome periods of drought, which have become increasingly frequent with climate change.

The Essence of Land and Tradition

Our two Frascati Superiore DOCG wines are a true reflection local flavor.

Their aromatic profile is distinctive for this region. Abelos is made from 80% Malvasia Puntinata and 20% Bombino. 496 is 70% Malvasia di Candia and 30% Trebbiano Toscano).

Tell us more about the aromatics.

Both wines present floral notes, especially elderberry, as well as fruity notes of pear, apricot, and a bitter almond finish.

Abelos is more robust while still fresh and mouthwatering. 496 is a little lighter.

Learn more about wine while planning a trip abroad.

I offer virtual wine tastings and lessons via Zoom and Google Meet. Email me for more information.

If you’re Rome or Greece-bound, you might even catch me locally!

Luca Boccoli’s eyes are smiling

And so is he, a despite terrifying accident that left him instantly and incurably blind.

His skin is shockingly smooth for a Mediterranean man born in 1970, who enjoys more than the daily recommended glass or two of wine and smokes socially.

From the looks of it, he and his merry band of brothers have been at it for hours. Empty bottles and mostly empty glasses litter the table. Only the ashtrays are full.

They’re seated on the patio of Luca’s latest venture, 100C Vino e Pesce, a cheerful trattoria with a seafood menu designed to pair with his extensive wine selection.

Laughter ripples across the courtyard. It swells into a chorus of exclamations, drowning out my first attempt to alert Luca that I’m here.

When I get close enough to tap him on the shoulder, I notice he’s balancing a magnum of Lambrusco atop his thighs while working open the cap, which explains the excitement.

Luca gestures for me to join them. He calls out to bring another glass and another chair.

They widen their semicircle and fight over who will sit next to me, erasing any suggestion that’ve disturbed a sacred space.

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It’s Easter weekend in Rome, and for the first time in recent memory, it hasn’t rained.

Easter is notoriously rainy here, especially on Easter Monday, Pasquetta, a day dedicated to picnicking, which has been systematically ruined for as long as anyone can remember, the one exception being 2020, when the entire nation was trapped inside on strict Covid lockdown.

Luca opened 100C in the neighborhood where he grew up, Centocelle. His childhood best friends come every weekend. Easter is no exception.

Historically populist and rigorously working class if at one time a little rough around the edges, Centocelle encapsulates the Roman quartiere—the village-like neighborhood-y quality that is still a defining characteristic of the city, if you live here long enough to notice it.

After thirty years in the wine business, as a distinguished sommelier and wine educator throughout Italy and Europe, Luca chose to open his latest spot where he grew up.

It’s part homage to his roots, and part out of ease. He’s walked these streets for years. Home is home.

Luca knows his way around.

He navigates the space of his restaurant with the confidence of a seasoned professional. There’s a choreography to wine service, and Luca doesn’t miss a step.

He acquaints himself nightly with the wines by the glass. He opens bottles and pours glasses more elegantly than most.

After hotel management school, Luca took the traditional first steps—seasonal work at hotel bars: in Rome, on the Adriatic Riviera Romagnola, Piemonte, and London.

At Rome’s five-star Hotel Hassler, he served guests at the bar. “The cuisine was incredible, but their wine options were limited. It was a pity! That’s when I realized wine could be a part of my career,” he says.

He enrolled at The Italian Sommelier Association (AIS), and the love affair blossomed.

The more he learned, the more he wanted to know.

In 2001, he took a job curating the wine list at Casa Bleve, one of the few upscale restaurants in Rome, equally lauded for its wine list.

Over seven years, he accompanied the owner, Anacleto Bleve, on buying trips around Europe.

“I didn’t make much money, but he took me to all the hot spots.” Luca’s eyes glow as he rattles them off: “Champagne, Burgundy, Bordeaux, Alsace, Mosel. Back then, there was none of that in Rome!”

Anacleto impressed upon him the concept of ‘wine selection,’ how to discern between high-quality wines. “Maybe you fall in love with the winery, or the winemaker, or even the place.”

In France, Luca discovered artisan winemakers, tiny producers, and true farmers who focus equal parts—if not more so—on the vineyards than in the cellar.

He sought them out in Italy too.

“In Italy, for a long time it was just huge aristocratic families making wine. With these smaller guys, you could go hang out with them in the evening when they came in from the fields.”

He met pioneers of what he calls, “vino vero” (honest wine), wines that start with the ground, before the first buds burst on the vines.

“Iconic names today, like Josko Gravner, Angiolino Maule, Gianfranco Soldera were producing genuine wines, they weren’t always perfect, but they tasted real.”

He continues, “This was all happening at a time when big woody, California-style was exploding everywhere. High in alcohol, and so thick, they were more like eating than drinking.”

In Burgundy, the wines were lighter and transparent, lower in alcohol. “We fought to bring more wines like them to Rome.”

In 2008, Luca moved on to Settembrini, a 1920s-era pastry shop-turned café and restaurant in the Prati neighborhood.

He packed the list with Champagne, Burgundy, Riesling, along with his selections from throughout Italy.

“We were the first in the city to serve so many by the glass.” He spreads his arms wide, as if inviting a hug. “We had a chalkboard on the wall this big!”

In 2015, he left Settembrini to open an enoteca within the Mercato Centrale, a gourmet food hall located inside Roma Termini train station.

The concept revolved around Selezione Boccoli (Boccoli Selections), Luca’s handpicked bottles based on his experience and his approach to extraordinary winemaking.

Man Meets Nature: A Manifesto

As Luca explains:

Every bottle of wine is ultimately the result of man’s encounter with the land he’s working. It is the fruit of their mutual understanding—a patient, loving, and unwavering collaboration.

After years of exploration and education, Boccoli Selections features wines that represent the land where they were born, raised, and bottled by the women and men in the vineyards who cared for them.

He includes wineries that have shaped the history of wine and dynamic, dedicated producers who share his values.

During the next three years, Boccoli Selections blew up. The next steps would be to open Milan and Torino.

In October of 2018, momentum crashed to halt.

“I was about 100 meters from the Colosseum, cruising on my motorbike when the accident happened,” he recalls. It was the last time he would ever see it, or anything else.

Luca suffered a full facial fracture in the accident.

“It still hurts sometimes,” he says. “I broke every bone in my face, but somehow the rest was perfect.” He gestures below his neck and widens his eyes.

He hadn’t broken any other bones, but his body was riddled with internal hemorrhages, and he fell into a coma.

“My family was devastated. They thought I was dead.”

I did see the other side.” He muses on what may have been morphine-induced hallucinations a true brush with the afterlife. “Whatever it was, it was beautiful.”

A far less beautiful vision brought him back.

“At one point, I dreamed they were putting me in a body bag in the fridge. A doctor was telling me to wake up, to get out of there.”

That’s when his eyes opened.

On Learning He Was Blind

“The body doesn’t realize it’s blind. They kept testing me, asking me what color things were. I thought I was seeing, and all they were showing me was black.”

Luca retells these first moments with striking clarity and calm.

“So, I wake up like this and I get the news.”

He remembers standing up and wondering, “What happens now? What do I do?”

His wife Sabrina never left his side, and his two young daughters taught him to use a voiceover app on his phone. “It started as a game. We were all learning.”

Sadness spreads over his face, the first I’ve noticed since we’ve been talking. “They were as traumatized as I was. They had to learn to live with a blind person.”

He speaks candidly. “I consider myself a very lucky person,” he says.

“If you had told me 25 years ago that I would go blind, it would be agony. Always thinking about it. I had to decide to live or die. I wanted to live. So I did.”

After six months in rehabilitation, which he admits should have been two years, Luca headed to Torino for the opening of Boccoli Selections at the Central Station Market.

They had collaborations on the line, and a whole series of wine tasting events scheduled. “I couldn’t really stop,” he says, laughing.

We raise a glass to putting one foot in front of the other, no matter what.

On Blind Tasting

Wine tasting traditionally engages every sense, starting with sight.

Color, consistency, transparency, viscosity, and effervescence all play into the experience of enjoying wine.

LEARN TO TASTE WINE

When Luca lost his sight, he turned up and tuned into his other senses: scent, taste, touch, and even sound.

A perfumer and performance artist friend of his, Hilde Soliani, invited him to attend her olfactory dinners—scent experiences built around food and fragrance.

Together, they experimented with a new form of blind tasting.

“Blind tasting” refers to drinking wine without seeing the label.

A requisite exam among master sommeliers, they’re trained to identify grape varieties, distinctive wine regions, and even vintage years by looking, smelling, and tasting.

Together, Luca and Hilde experimented with blind tasting.

“I realized that the color of the wine stopped mattering to the sensory experience,” he tells me. “When we smell, we use a primordial part of the brain, deeply embedded with memories and emotions.”

As he talks, he pulls a bottle from an ice bath and pours two glasses. “When I remove color, I’m free to associate my memories and my impressions. That part of my memory gets unlocked.”

We both take a long sniff and a sip.

I’m the only one who can see its rich hue—a liquid gold that looks more like olive oil than white wine.

Luca continues. “Imagine someone who is blind all his life, how do you explain color? Consistency? How do you explain a blue sky? You can’t.”

I close my eyes.

It’s Marinic Ribolla Gialla, from the province of Gorizia, on the Italy-Slovenia border.

The wine is organically grown, naturally fermented and a little wild.

Luca describes it as “carnal.” I can’t disagree.

On the palate it’s vibrant, electric almost. As it warms up in our glasses, the aromas intensify.

If I hadn’t seen it I might not have the words for it, but Luca does. “It’s savory, botanical. It smells alive, like you can taste its entire life cycle.”

I’ve felt the same way about biting into mozzarella di bufala, the way you can taste the grass the cows ate.

I tell him about the first time I tasted fresh mozzarella on a farm, still warm, and served aside a sparkling wine made from grapes grown on the same property. An explosive and unforgettable combination.

As I tell it, I can hear our forks scraping ceramic, I see the faces of my coworkers and the winemaker hosting us. I remember exactly what I was swearing, and that my hair was dirty, but I didn’t care.

“When you take away sight, and all its preconceived notions, you have a more intimate relationship with the wine,” Luca says. “It’s like people. In the beginning, you don’t ask sensitive questions.”

Tasting in the Dark

In 2019, Luca hosted the first edition of Degustazione al Buio, which translates as “tasting in the dark.”

Inspired by his experience, he invites participants to put on a blindfold and gather in dark and quiet room.

He pours the wine and plays soft music. Sometimes a coworker reads poetry. “People have trouble sitting quietly in the dark,” he tells me.

“In the beginning, I only left them a few minutes. I was afraid to leave them blindfolded for too long. But after a while, they started asking for more time.”

The Degustazione al Buio has since evolved, and Luca is taking the show on the road-to major cities in Italy, with plans to visit London and maybe even New York.

You can expect to taste in silence for around twenty minutes, followed by up to an hour of conversation about the wine—what you tase, smell, l and remember—while still blindfolded.

When the lights come up and the blindfolds come off, it’s shock and delight all around, but the true magic happens right before.

“In traditional tastings, people are quiet, nervous, they don’t want to speak up, “Luca says. “Blindfolded, they all talk on top of each other.”

No one can see, yet everyone feels seen.

Nothing Against Pinot Grigio

I’ve had some incredible ones, especially when they’re made in the traditional ramato style.

Ramato comes from the Italian word for copper (rame).

In wine words, grigio (grey) as opposed to bianco (white) refers to the skin of the grape.

Pinot Grigio sits somewhere between what we would call a red and white grape. some skin contact. When pressed a little skin contact, even for an hour or two, wines comes out with a gorgeous coppery rose hue.

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Il Mondo è Bello Perché è Vario

Italian for “Variety is the spice of life.”

This expression can also be used sarcastically, if still affectionately, for example—some harmless weirdo you and your friends observe while sitting at a café. You shrug, maybe laugh, but ultimately don’t judge.

Generally speaking, it means that the world is a beautiful place because it is so diverse.

Italy is home to around 500 registered, certified, indigenous grape varieties.

Of those, there are hundreds of regional synonyms and local clones.

That might seem overwhelming, but why? Take your time and find your favorites.

Once you’ve tracked down a Pinot Grigio that stands out from the crowd, check out some of my favorite Italian whites.

Arneis

You’ve heard of big reds from Piemonte, like Barolo, Barbaresco, and Barbera. You may also know Moscato d’Asti, the aromatic and often unfairly maligned white wine from the same region.

Arneis, like many grape varieties, is a reference to its characteristics.

In this case: difficult to cultivate, temperamental, and tough, or strong-willed in Piemontese dialect.

There are other working theories on the etymology of the grape names, including Arnese, which is more of an industrial term for ‘an instrument necessary for performing a specific task or function.’ iIn this case wine.

Arneis is mostly delicate, with elegant notes of unripe apricot, green apple, and white flower petals. It’s usually lower in alcohol, but beautifully balanced and round.

A pleasure on the palate.

Greco di Tufo

If mouthwatering minerality is your thing, put Greco di Tufo at the top of your list.

Wines made from this grape variety, especially Greco di Tufo DOCG, finish with an explosive and addictive volcanic minerality. But they begin with pretty fruit notes like white peach and not-quite ripe apricot.

READ MORE

Vermentino

Vermentino might be the ultimate beach wine, and is absolutely perfect with oysters.

It comes in different styles from different parts of Italy, but a good place to start is Vermentino di Sardegna. Even more specifically is the DOCG Vermentini di Gallura.

Vermentino is the signature white from the isle of Sardegna, but also flourishes in Tuscany, Liguria, and Corsica.

It’s known for notes of bright lemon zest, yellow grapefruit, Mediterranean herbs, and briny sea breeze.

Catarratto

Another fun name, Catarratto sounds a lot like the eye condition, cataract.

That’s likely a misnomer, though the grape is known for the luminous coating on its skin.

Catarratto, like another great Sicilian white, Carricante, has a root word meaning abundant or fully loaded. Both varieties were cultivated for bulk wine and Marsala for years.

They’re both coming into their own lately.

Carricante is the dominant grape for Etna Bianco, whereas Catarratto has a broad presence throughout Sicily.

It’s known for its sun-ripened citrus, apple, and wild herb aromas (oregano and mint). Naturally balanced and smooth, this wine thrives on volcanic and sandy seaside soils, and picks up loads of those pretty, stony notes on the palate as well.

Famoso

Just when I thought I’d tasted every version of Italian white wine, this grape came out of nowhere and stopped me in my tracks.

Also known as Uva Rambela, it appears to be completely indigenous the region of Romagna (as in Emilia-Romagna).

While not considered a classically aromatic variety like Moscato or Gewürztraminer, Famoso may have earned its name for its instantly impactful blast of aromas.

Think: tropical fruit like mango, pineapple, and citrus, opulent florals like orange blossom and jasmine, fresh sage and even pine needles and mint.

It’s fabulously perfume-y, but on the palate is searing and dry, with a truly endless mouthwatering finish.

Malvasia

If you were a wine, what would you be?

I refuse to play unless we break it down in to red and white.

My white of choice, ride or die, is Malvasia.

My red is Sangiovese. Much of my early adult years were informed by Chianti Classico. More on that another day.

For a taste: watch our finalist entry to the 2022 Wine Spectator Video Contest

Malvasia most likely arrived with the Greeks. For the purest and most ancient expression of the variety, try Malvasia from the Aeolian Islands in Sicily, mainly Salina.

Caravaglio, a producer I used to sell in NYC, makes everything from clean and direct versions, to sumptuous, aged and skin-contact ones.

Eolia, a more recent winery I’ve come to know and love, makes exquisite elegant ones.

Malvasia is also a signature white variety in Lazio, the region surrounding Rome. There’s even a local clone, Malvasia Puntinata AKA Malvasia del Lazio.

It’s known for rich, ripe apricot and peach aromas, pink rose, and velvety white flower petals, almost always balanced with intense salinity and a pleasant sea-salty finish.

Verdicchio

The root of this one is verde (green). Verdicchio is known for its stiff, fresh, and bright qualities. Verdicchio has what we call ‘tension,’ it reverberates on the palate, which also makes it a wonderful food-pairing wine.

A glass of Verdicchio will absolutely cleanse your palate.

Thanks to its stealth acidity, it also ages well. The tight citrus notes meld into beautiful botanical herbal notes with time.

It’s mostly found in the Marche region, most famously in two growing areas: Castelli di Jesi and Matelica (look for those designations on the bottle).

Ribolla Gialla

Ribolla Gialla shows up in northeast Italy, in Friuli-Venezia, and on the border of Slovenia (where it also thrives).

Gialla means ‘yellow.’

Like Moscato—which technically comes in bianco, rosa, gialla, and nera—the colors represent visual and aromatic characteristics of the grape.

Gialla is the most pervasive variety, but nera, verde, and bianca did (or do) at one time exist.

Ribolla is one of the most ancient, early documented varieties in Italy. Its name is thought to be a derivative of ribollire/ bollire —stemming from the root ‘to boil up’—undoubtedly for the wine’s energy and vibrance.

Depending on how its made, Ribolla Gialla can lean on the fruity-green citrus side, but its main event is acidity and steely minerality. Water-washed stones and zing.

This wine historically in skin-contact versions. They come out amber-bronze in color with earthy, cider-like notes of hay and dried flowers.

For the most intense and artfully crafted versions, look for Collio, Colli Orientali del Friuli, and Brda Slovena on the label.

Glera (Prosecco)

I could have chosen from hundred of others, but I wanted to wrap this up with Glera.

Just in case you didn’t know, Glera is the Prosecco grape.

Indigenous to Veneto and Friuli-Venezia Giulia, it features in one of Italy’s most successful exports, and happily fills glasses here at home.

Look for aromas of apple and pear, wispy white florals like camomile, linden and Bradford Pear blossom, and subtle citrus.

While it’s rare but possible to find it in still versions, it expresses itself most prosaically in everyday, easy-to-drink bubbly.

The Grape and the Wine

Greco di Tufo DOCG is dry white wine made from the Greco di Tufo grape variety.

It’s notable for its panorama of fruit and citrus aromas and long, profound, flinty, mineral finish.

Greco di Tufo DOCG

Greco di Tufo is a designation of origin (appellation) from Campania, in southern Italy. It is made entirely from the Greco grape variety.

It was first recognized as a DOC (denominazione d’origine controllata) in 1970, and officially upgraded to superior DOCG (D’origine controllata e garantita) in 2003, for its unique character and particular ability to age with grace while remaining fresh and vibrant, which is not an easy feat for white wines grown in such hot, sunny areas.

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Greco di Tufo History

The story of this wine, like so many Italian wines, has very deep roots. The grape variety Greco, or more generally, Greco Bianco, was already circulating the central Italian Peninsula during Roman times, and believed to arrived with Greek colonists, hence the name. It thrived in the hillsides surrounding Mount Vesuvio, just inland from the coast, where soils are rich in volcanic soils and glacial mineral deposits.

It would later take on more specific local names like Greco del Vesuvio and Greco di Nola, the latter of which would eventual make its way from the town of Nola to the town of Tufo where it truly took off.

A Greco di Tufo Winery

In 1647, the Di Marzo family fled their home in Nola which was beset by a terrible plague.

They relocated to nearby and plague-free Tufo, and they brought cuttings from their winery with them. Among grape varieties was the Greco di Nola, which took excellently to the well-drained soils and sun-drenched slopes.

A Secret in the Soil

What they didn’t know at the time, but discovered in the mid 19th Century, was that just below the surface of their vineyards were vast sulfur deposits, also known as brimstone.

As the legend goes, Francesco di Marzo was galloping on the grounds of the estate when he spotted some shepherds warming their hands of burning rocks. In fact, sulfur, in its purest solid form ignites.

It is also an essential natural fertilizer and fungicide vital to agriculture.

The Di Marzo family saw an opportunity and developed a mining industry in the area that not only served the surrounding farmers, but also proved jobs and boosted the local economy.

Deep Roots and the DOC

The Di Marzo family, along with the region and the Greco grape thrived. They ultimately registered their winery with the local chamber of commerce in 1833, making them the oldest official winery in Campania, and one of the oldest in southern Italy. While the winery, now called Cantine di Marzo, has changed hands a few times, it remains property of the same family tree. Through their influence and unprecedented success with with the Greco variety, they were instrumental in the official designation of origin (DOC) Greco di Tufo in 1970.

Greco di Tufo DOCG Production

To be considered a DOCG, the wines must be grown and produced within the Province of Avellino, in the communes of Tufo, Altavilla Irpina, Chianche, Montefusco, Prata di Principato Ultra, Petruro Irpino, Santa Paolina, and Torrioni.

It must contain at minimum 85% Greco grapes and a maximum of 15% local variety Coda di Volpe. It is generally produced as a dry white wine, but is also permitted as a Spumante, made in the classic method, aka Méthode Champenoise.

Watch a video about Cantine di Marzo Greco di Tufo.

Greco Di Tufo Tasting Notes

LOOK

Generally consumed on the younger side, the wines are straw yellow, often green and gold-tinted.

SMELL

Greco di Tufo is a cornucopia of fruit and flowers. Lemon, lime, orange flower, white peach, and wild flowers abound. Almond and ripe peach as well as the quintessential flinty note.

TASTE

Expect a blast of fresh acidity and mouthwatering minerality from start to finish.

DISCUSS

Greco di Tufo is the essence of terroir. It exudes mineral a mineral quality that speaks not only to the volcanic soil below, but the nearby sea. It is also a slice (or glass, rather) of history every time, as the wine has deep documented roots.

Find a Greco di Tufo Online

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Ask me anything (about wine)

I’m a wine professional, certified sommelier and everything. People ask me wine questions all the time.

Don’t be shy. The more details you provide, the better.

Need some inspiration? Here’s a selection of questions I’ve been asked over the years.

• What’s the best country for wine? Contentious, but fun conversation starter.

• White wine always tastes sweet to me. Can you suggest one that isn’t?

• Why does white wine give me heartburn? I get the same question for red…

• I’ve got a big event and need to buy at least few cases of what’s a good wine for the value? I used to do wine events in NYC, where budget was always tight! I’ll need more details for a question like this (location/occasion/food)

• I’m going to Rome, what are some of your favorite wine bars?

• What does corked wine taste like, and can you still drink it?

• What is natural wine? Do not even get me started! But no, do! Great topic. So many opinions. And so many great wines!

Rules of the Game

Post your questions in the comments, and I will answer them over the course of the week. Only paid subscribers to the comment section.

Ask me anything, but please be respectful. I’m a certified sommelier with particular expertise in Italian wines.

I’ve been writing, selling, marketing, and teaching wine since 2008, but the learning never ends.

If I don’t feel qualified to answer, I’ll check in with a fellow sommelier, wine maker, restauranteur, or consultant. We’ve got you covered.

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I know, I know. It’s a little last minute to get on a plane.

What I’m trying to say, is that April 21st might be the best day all year to be in his city.

Rome turns MMDCCLXXIX (2,779) Years old today.

She’s looking fresh-faced as ever, and aging far better than I am.

In fact, Rome looks pretty much the same as when I first landed here in 2001.

That’s right. This year also marks a quarter century since I moved to Rome on a student visa and overstayed it for eight years.

Rome was my first and most enduring love story to date. If you don’t know that story, stay tuned!

In honor of my quarter-century anniversary, I’ll be sharing some places from my past along with my present here on Tastefully, including the family trattoria pictured above.

It’s still my favorite carbonara in town, undoubtedly for nostalgic reasons.

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Rome has undergone some serious improvements.

The Metro is cleaner, faster, and gets you farther. The wine bar selection is off the rails for creativity and atmosphere.

Back in my day, there were a handful of beloved standbys and rustic holes in the wall for very inexpensive wine drinking. In case you missed it, I narrowed down the city’s top 10 for Wine Enthusiast with input from local experts (in addition to myself).

It was quite a challenge, but thankfully I have this space to write up the rest of them.

As happens in many cities, Rome’s evolution inevitably sheds some of its cherished aspects. It’s louder and more crowded, there are fewer genuine family-run spots, and the pace has picked up (a little).

Those of us who have been here the longest are the first to notice.

There are certainly days we’d love to strip away the veneer and return to a time when Rome was dusty and dirty, yet pure wonder.

Alas, life moves οn, which brings me back to why this cluster of days dedicated to centuries-old traditions is so much fun.

People ask me when the best time is to visit Rome.

I usually say May, June, and October—mainly for the weather.

Maybe I’m just charmed by a particularly promising week of perfect late spring days, but I’ve changed my tune.

Mid-to-late April is the eve of high season.

The city’s not yet swarming, and you can still find a reasonably priced place to stay. The sun is hot, the breeze is cool, and the air is clean.

The days surrounding April 21st are filled with mostly free and fabulous events to celebrate the city. The way it used to be, but with fewer orgies and bloodshed.

A Few Highlights

• Parades in historical costumes throughout major sites in the city center

• Gladiator fights and batter simulations at the actual Circus Maximus

• “The Renewal of the Sacred Fire”: an ancient ritual once conducted by vestal virgin priestesses, now handled by the Rome Historical Society

• For the sports fans out there: watch a match of Harpastum. This rough and tough ancient Roman precursor to rugby, football, and soccer is played in minimal clothing. The boys get sweaty. The play is intense. There’s something for everyone.

• Ancient Roman music and dance performances

The list goes on…

Seaside Spritz

In addition to all of this, the beaches closest to Rome, a few of which can even be reached by public transportation are clean and uncrowded in mid-April.

Before the beach clubs officially open with rental chairs and umbrellas, great stretches of sand are open to the public. Splurge on an oversized throw from a street vendor, pack a picnic, and soak up the late spring sunshine.

The water is way too cold for me, but I saw plenty of brave souls up to their shoulders last weekend.

Moral of the story?

Mark your calendars and start planning next year’s Rome trip now. What’s one more year? The Eternal City will still be here, just like me.

Winter’s officially on the wing here in Rome, and that means a whole new world of seasonal produce.

Fresh cucumbers (cetrioli) are ripening on the vine, plump and primed for plucking. I bought some lovely ones today.

Long, ridged, and curvaceous, they piqued my attention. Could you resist?

The lady at my favorite vegetable stand for crispy, curly puntarelle informed me that the variety was known as ‘Dutch cucumbers’ (cetriolo olandese).

“Don’t worry,” she assured me. “They’re called Dutch cucumbers”, but they’re Italian, from Fondi, the town where we live.”

As happens way too frequently, the words fell out of my mouth without thinking. In Italian nonetheless..

“Secondo Lei, gli olandesi lo considerano un complimento?”
Do you think the Dutch consider it a compliment?

Pride and pleasure swirled within me over my quick wit in a second language.

Before panic could take hold—let’s be real, clever or not, this joke was loaded with innuendo—she laughed!

And I bought three of them.

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The so-called Dutch cucumber is closely related to what we know of as the English cumber (see below), only here, they’re rarely sheathed in plastic.

Shopping for local, seasonal produce is one of the greatest pleasures of living here.
When visiting, while you may not have a kitchen or spare time at your disposal, a market trip is still worth an hour of your time, for atmosphere alone.

There’s a musical soundtrack to every market.

Vendors hawk their wares, communicate in code or dialect to sellers nearby, call out to familiar faces with nicknames, and greet everyone else with a sweet, if generic, Buon giorno, bella!

As far as the familiar, elongated cucumbers go, the intel is solid. I always triple research, but I’m copying some of this straight from the AI, which as far as we know is not yet dealing in double entendres.

Maybe I should teach it?

The Long of It

These are the most common cucumbers you’re likely to encounter at markets here.

English Cucumber (Known as the cetriolo olandese): Long, thin, usually wrapped in plastic; mild flavor, very few seeds (Safety first!)

Persian Cucumber (cetriolo persiano): Shorter, crisp, slightly sweet; great for snacking (Can confirm.)

Armenian Cucumber (cetriolo armeno): Long, curved, ribbed; technically a melon but tastes like cucumber (Complicated history.)

Japanese Cucumber (cetriolo giapponese): Thin, delicate skin, crisp texture (Culinarily speaking, can confirm.)

Garden Cucumber (cetriolo da esterno): Thicker skin, larger seeds; often peeled before eating (My silence speaks volumes…)

In a Pickle?

“Sottoaceti” literally translates to under vinegar.

Most common is the Kirby, aka cetriolo kirby.

Apparently, there’s a ball-shaped cucumber that looks like a lemon and has bright citrusy quality called the cetriolo limone (lemon cucumber, or crystal cucumber.

I haven’t seen them around Rome, but you might!

The Vast and Varied World of Carosello Barattiere

You never forget your first.

Summer 2012, deep in the boot heel. Not the Missourian one. Puglia!

It was an unforgettable summer, filled with crystalline waters, mountains of fresh-caught seafood, and local delicacies galore (including Tiziano and Giuseppe).

Right. Cucumbers. We’re talking about produce. Stay with me.

I spotted the carosello barattiere on the side of the road atop a cart belonging to an elderly couple. Some looked like giant limes, others like miniature watermelons.

So different. So divine!

Cucumis melo L (musk melon) is a species of the Cucurbitaceae family.

They’re sweet and tender, don’t have too many seeds, and taste great sliced like a melon.

Interestingly enough, other cultivars of Cucumis melo include honeydew and cantaloupe.

But who has time for melon when your working your way through all the local sub-varieties of the carosello.

Here’s a short list.

Carosello Barese (Carosello from Bari): medium length and chubby (my words, not ai). I found some garden seeds for thes

Mezzo Lungo di Polignano (The Half-Long of Polignano): Similar to the Barese. Can be hairier. Let your mind wander… or look it up.

Carosello Tondo di Manduria: (The Round One from Manduria): Best in sets of two. Because you can’t eat just one.

The first two varieties are sometimes known as Scopatizzo.

Etymology NSFT: A derivatice of the Italian: scopare (to sweep) or slang for F@*K.

(Another one of my proud Italian jokes: Always sweep the floor before “sweeping” on the floor.)

I consulted an authentic Pugliese woman to be sure, and she confirmed scopatizzo was official linguaggio.

“Yes, it’s real. You know, In Puglia we’re always thinking about that… so joke all you want. It’s real.”

In case you still need proof, here’s a listing from an official Italian agricultural site.

As far as cucumbers (and innuendos) go. It’s Puglia for the win.

We’ll get to Sicilian eggplants later this summer.

XO,

Annie

PS - Put your favorite cucumber recipes in the comments!

Picture it. Summer in Rome. Late afternoon.

Americans, we’ve all been there.

Famished and faint after traversing the city center on foot, getting lost and unlost too many times to count, we drag our aching legs to the door of a charming trattoria.

Mouths watering, a level-ten carbonara craving raging, we can almost feel the relief of our sweaty thighs stuck to the empty rattan chairs on the restaurant patio.

We approach to find the door locked and the lights dimmed. A sign on the door heralds the bad news.

With few exceptions, most sit-down restaurants still close after lunch, which, depending on where you are, means sometime between 3 and 7:30PM.

Hot Tip: if you see the phrase orario continuato, they’re open all day.

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Another option is to head for a high-end hotel bar. They’re used to accommodating at all hours.

In an emergency, most bars will serve you a pre-made panino all day.

Some spots roll out a full buffet (tavola calda) at lunchtime. After 3pm you’ll get the dregs. Think of it as the hot food buffet at a NYC bodega, but fresher and safer.

Other options include: fast food, pizza all’taglio (by the slice), and something called an rosticceria, where they serve rotisserie chicken and a lot of sides.

Real restaurants take a siesta, just like a plenty of stores.

If you’re lucky, they post their hours, so brush up on your military time.

It used to drive me crazy, especially when people came to visit, expected to eat at all hours, and then scorned the humble panino I’d managed to procure for them, or the subpar pasta at the only place serving spaghetti at 4pm (16).

When, What, Why, and How We Eat

When it comes to eating, Italians don’t always agree on the vocabulary or even what the rules are, just that they exist. They change by region, and even among families.

This piece is part of ongoing series. No better place to start than breakfast.

The modern Italian word for breakfast, colazione, stems from the Latin, collàtio (collection, or harvest), a derivative of collàtum: the putting together of things (or people).

Makes perfect sense to me.

You wake up. Splash some cold water on your face.

Pour a cup coffee (or as Dolly sings, “a cup of ambition”), and pull yourself together.

The word came into use among medieval monks, who frequently fasted, and then united to break it, not necessarily in the morning.

Colazione made it into English (collation) via Western Christianity with a similar meaning—a small meal to break or get through a fast. This would explain the natural linguistic evolution of own word, breakfast.

I could go into all the ways ‘breakfast’ became lunch in other languages.

Le petit-déjeuner precedes déjeuner. Both translate to “break the fast.”

In Italy, especially in the South, sometimes colazione also means lunch, but closer to noon. This feels right somehow. Though somewhat stereotypical, things do move more slowly the closer you get to the equator.

I ask if it’s more like brunch. It is not.

Back to Breakfast

Colazione. So there’s the first one, la prima colazione.

This is your responsibility—whatever you make for yourself in the morning to pull yourself together.

For some, that’s a big cup of warm milk with a splash of coffee and cookies. For others it’s yogurt and fruit. For others it’s a hand-rolled cigarette. You get the idea.

Then there is the second one. La seconda colazione.

I learned of it back when I worked in offices during in the early 2000s.

Around 10:30 am, packs of suit-clad men and women descend in packs to the bar downstairs. Most have coffee at the counter, and sometimes a snack.

They choose from the last of the pastries behind the glass display case, or tuck into something savory, like a tramezzino.

Tramezzino (singular; tramezzini, plural) comes from tra (between) + in mezzo (in the middle) + ino (a suffix makes things small).

They’re made from triangles of pillowy white bread—the kind that wads up on the roof of your mouth if you don’t swallow fast enough—and stuffed with whatever the café owner feels like.

Classics include tuna, egg, and tomato, ham and cheese, or in fancier establishments, butter and anchovies.

Tramezzini have always struck me as an adult version of a childhood junk food fantasy.

I had to grow up and move to Rome to finally satisfy the craving.

We were a strictly wholegrain household. If my mom ever cut off the crust on sliced bread, it was to make it into a shape—like a daisy (with breadcrust petals).

Tramezzini are, therefore, a private little luxury for me. A truly sinful snack.

So, second breakfast is a snack. It is, and it isn’t.

The so-called second breakfast is meant to tide you over until the next meal, which is typically lunch (pranzo).

For some people, mostly from Rome and south of it, colazione is just another way to say ‘lunch’ and it happens around noon.

So, it is lunch? Yes, but not exactly either.

When I described the mid-morning stop at the bar as seconda colazione, a few people jumped right to aperitivo. That’s old school, and I love it.

A splash of sparkling wine or a bitter-based aperitif cocktail to whet your appetite before lunch. Another little luxury.

Rules to Live By

These days I know the eating playbook of Italy, though I don’t always live by it.

Most people are shocked to learn I rarely have breakfast or lunch, but they’re relieved to hear I snack.

It took some distance to realize how much I appreciate Italians’ attention to what and when we eat. Mealtimes set the pace of the day. If someone says they’ll call dopo pranzo (after lunch), know what that means.

A pausa caffé (coffee break) only lasts five minutes, so it’s impossible not to make time for one.

I don’t need numbers on a clock to tell me (more or less) when we’re sitting down to eat.

Whenever I visit Athens, I suffer the opposite problem of hungry tourists in Rome.

I have no idea what’s coming or whether or not to save space for an amazing spread of mezze at the taverna.

Coffee takes an hour, and lunch or dinner happen anywhere between noon and midnight. It’s disorienting and I always eat too much.

It’s no surprise they invented the marathon.

Stay tuned for more on the Italian eating schedule.

We’ve barely scratched the surface. Also, I’m starving.

For more on Italy’s written and unwritten rules check out this great piece from Eric J. Lyman’s Italian Dispatch. Give him a follow if you like it!

For a country united around eating schedules, that prides itself on not eating fuori pasto (between them), Italian has plenty of words for snacks, including the adopted English one.

La Merenda: You Better Work

By far, the most common Italian word for snack, la merenda speaks to Italy’s obsession with ordered eating. There are three very clearly defined main meals: breakfast, lunch, and dinner.

At the root of la merenda is the Latin, meritare (to earn). If you’re going to have nibble between meals, you better deserve it, children especially.

After a music lesson, sports practice, and after school, la merenda is de rigueur.

La merenda, or merendina also refers to a little snack cake. Think: Twinkie, but with an expiration date.

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Spuntino: Just the Tip

From the Italian spuntare. S + puntare (to point, from punta). In this case, the letter ‘S’ alters the meaning, in this case, just the tip of it.

Spuntare refers to trimming sharp edges to break the tip off a sharp object like a knife or scissors, or to prune plants.

Spuntare is one of those words you can feel. It has a shape and momentum to it. Like the word spring.

In fact, spuntare means to sprout (like a seedling or spring’s first flowers), and to appear out of nowhere. The way we use ‘spring-up.’ Poetic!

As a snack, the spuntino takes the proverbial edge off a jabbing hunger pain.

Interestingly, spuntare also means to check things off a list.

I can’t prove they’re connected, but imagine a row crocus tips, and a list of checkmarks. It’s a fabulous visceral visual.

Somebody Stop Me: Fermino

This one is a bit obscure, but I’ve heard it around Rome enough times that I decided to get to the bottom of it.

Fermino comes from fermare: to stop.

Colloquially, fermino refers to a strategy in the card game, Briscola, wherein a player will signal their partner to lay down a lower-value card to slow the momentum so they can stop and regroup.

It can also mean to slow-down or stop raging hunger pangs. A snack, if you will.

Jab Me, Stab Me….Stuzzichini

Whenever you order a drink you can count on a plate of small salty snacks, which also go by stuzzichini (or salatini, with emphasis on the sale for salt).

A plural of stuzzichino, itself derivative of stuzzico via stuzzicare (to stab, jab, pick, or prick, or figuratively: to intrigue, to entice, to tempt).

For the word nerds: stuzzicadente is a toothpick.

Stuzzichini come with the aperitivo and are nearly always savouy. Plenty of stuzzichini come stabbed on the end of a stuzzicadente. Say that three times fast and pass the olives!

Their job, along with dry or sparkling wine, or a bitters-based aperitif cocktail (Vermouth, Campari, Aperol) is to get you in the mood… for food.

The alcohol and herbal concoctions stimulate digestive juices while salty snacks get your mouth watering.

Stuzzicare is an evocative and sexy verb.

As an adjective, stuzzicante is ‘captivating,’ It’s that person or that object that makes you purse your lips and say, “Hmmmmm,” with a twinkle in your eye.

Even in Rome, Mother Nature is at her most Piscean this time of year.

Flirty and fickle, she’s left no patch of grass unadorned. Baby daisies with their long and slender stems are just begging to be plucked from the rain-damp earth.

They’re too delicate to braid into strands, but they feel good wrapped around between our fingers like little promise rings. Promises spring will break and over and over again.

But we because we are human and prone to magical thinking, we dress up our disappointment as hope.

Something better is coming. It has to. It’s spring.

Even the word ‘spring’ means momentum.

From Old English springan – ‘to leap, burst forth, rise suddenly’ via Proto-Germanic springaną – ‘to jump or to spring up.’

While I myself am rarely still, I’ve never liked spring and I’m unapologetic about it.

Give me a season I can count on, preferably one that requires as few layers as possible from dusk to dawn.

That said, I’m grateful the days are getting longer and believe it or not, I’m even grateful for the rain.

It rained for the first two months of the 2026.

It wasn’t great for half-marathon training, but I ran it anyway!

The Athens Half Marathon is birthday tradition. It reminds me to stay grateful for my working legs and lungs.

In lieu of gifts, as always, I asked friends and loved ones for donations.

Click here to donate a few bucks to my favorite foundation, Achilles International, as they continue to support athletes with disabilities.

One my primary distractions is a sunny day.

I’m a self-diagnosed heliophile (from the Greek word for ‘sun’ ἥλιος hēlios + -φίλος philos ‘lover-of’).

Physiologically, I cannot resist a sunbeam. I’ll cross to the sunny side of the street. Even for a few blocks.

Silver lining: the rain has been incredible for productivity.

Spring isn’t just about rebirth and starting fresh. It’s also a great time to revisit and revive the best parts of ourselves.

The cherry trees are aren’t sprouting from seed every year. They’re busting with blossoms to remind us how steadfast they are.

For my part, I’ve been busy with the brilliant team at 20A designs to rebuild my website. Take a look!

DiVino got a makeover!

Many of you readers are familiar with my work as a wine consultant and educator at DiVino.

For those who are not: I founded the company in 2010 in New York City.

Watch our first ‘about us’ video.

Since then I have curated wine events, created editorial content for wineries and brands, taught wine in private home and corporate settings, and offered Italian to English translation.

I sold wine for several years for an importer while offering wine education, staff training, and wine event services for many of my clients.

As I’ve expanded into food, spirits, travel, and culture writing, wine remains at the heart of my approach to everything.

I’m interested in the people behind the brands, the raw materials, and traditions they hold sacred.

There’s a story behind every finished product, a seed planted and nourished along the way. People and places go hand in hand.

Scents and flavors happen naturally, but there’s a poetry to humans interacting with nature and their surroundings.

These are the stories I most love to tell—here on Tastefully, in my freelance writing, and a little book project I’ll let you in on soon.

Wine is a Language

I’m also obsessed with language, etymology, and how culture shapes language (and vice versa). If you’ve ever studied a foreign language, you know that it’s more than just vocabulary.

All the same, you can’t form sentences or even begin to express yourself without an arsenal of words and phrases. That’s why I created my YouTube series, 21 Days to Wine.

From the Archives: The Best of DiVino on Tastefully

I built the DiVino Blog over a decade. It was created to supplement my wine education services, and articles were long and comprehensive—in part because people used to actually read, also because of SEO.

The blog now lives in the Divino Archives, here on Tastefully. I’ll be adding and updating old articles for months to come.

In the meantime, check out some of my most popular posts.

There’s plenty more to discover in the DiVino Archives, and all over Tastefully! As always, I welcome your requests and queries.

Something better is coming.

I’ll be sharing some exciting publishing news and a brand new extension of Divino on the ground in Rome, Italy. Stay tuned.

Here’s to more sunny days and a spring in our steps.

XOXO,
Annie

Granted, South Africa may not the first place that comes to mind when you think of impressive wines and vineyards.

You might not even give South African wines a glance when you’re browsing your local wine shop or ordering a bottle of wine at dinner, but the country is beginning to garner attention around the world for its high quality and reasonably priced wines.

Many of us just sip our way through our favorite “Old World” wines without ever realizing that there is a whole other world of amazing options worthy of our attention. South Africa is also home to a hybrid grape variety Pinotage, which has yielded magnificent wines that are getting rave reviews the world over.

Yep, there are other wines out there beyond French, Italian, Spanish and Portuguese that you will relish if you would only try!

Wine lovers, if you’re seeking out remarkable wines at unbelievable prices, give South African wines a shot. Exploring South African wines was a whole lot of fun for me and here is everything you need to know about them.

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History of South African Wine

South Africa’s winemaking history is nowhere nearly as old as Europe’s, but the county is not an inexperienced newcomer either. Did you know that their wine industry started with the arrival of Dutch colonists in the mid-17th century?

The Dutch settlement in the Cape was initially established as a refueling stop for sailors traveling between Europe and India to pick up.

According to historical records, Governor Jan Van Riebeck of the Dutch East India Company was tasked with planting grapes in the region.

The first vines were planted in 1659 in Constantia, now in the suburbs of Cape Town in the southern tip of the country.

So, why was winemaking so important for the Dutch?

Let’s thank Scurvy for South Africa’s wine industry. In the olden days, people wrongly believed that wine had miraculous healing powers and even the ability to fend off diseases like scurvy. Slowly but surely, the region became a popular port of call for sailors traveling between Europe and Asia to replenish their stock of produce and wine.

South African Wine in the Late 1700s

Although the first wine production stint in 1659 was a success, the wines themselves were of mediocre quality. The Dutch weren’t famous for their wine-making skills! It wasn’t until the arrival of the French that the art of winemaking truly came to South Africa.

In 1685, Governor Van Der Stel made an effort to step up wine production in the Cape and introduced grape varieties like Semillon, Chenin Blanc and Palomino to the region along with the most important ingredient- French winemakers. The quality of South African wines improved, and they became known all over Europe for their quality.

After Van Der Stel’s time, his vineyards were divided into three parts but largely neglected. Thankfully, Hendrik Cloete who purchased Groot Constantia revived the vineyards to its previous glory.

Decline of South African Wines in the early 1900s

By the 1900s, Constantia became a veritable wine wonderland with millions of wines planted all over the region.

At one point, wine production was so disproportionately higher than the demand that barrels of wine were just being poured down rivers and lakes! Tragic.

The prices of wines took a nosedive. Farmers were desperate.

To save winemakers and farmers from complete ruin, an organization called KWV was formed. They imposed a minimum price on wine and assured farmers that they would buy all the excess wine that remained unsold

What ensued was a tragedy for the South African market. Since farmers had a guarantee that excess wines would be purchased no matter what, they had no incentive to sustain the quality nor compete with other wine makers.

In fact, most of the grapes harvested were simply sold to distilleries for making brandy. To make matters worse, Apartheid era sanctions kept South African wines away from the global market.

Revival of South African Wines

After Apartheid ended, South Africa’s wine market opened up once again. Trendy boutique wine shops and cellars sprang up everywhere. Winemakers shifted their focus from quantity to quality. The country’s wine industry came out of isolation and began to build a good international reputation.

Today, exciting wines are produced all over South Africa and many of them are exported to different parts of the world.

Read more about South Africa’s first Black, female winemaker, and her winery, Aslina.

Stunning Wine Producing Regions of South Africa

South Africa has a Wine Origin system similar to the French Appellation d’Origine Controlee. For a wine to be labelled as from a region, all grapes used in the wine must be from that region.

Anyone familiar about the world of wines will know about Stellenbosch and Franschhoek, but the South African wine industry is much more than just these two places.

If you’re looking for a wine getaway, I’ve put together a list of South Africa’s stunning wine regions.

Bot River Wine Region

The Bot River wine region is a small ward near Walker Bay that covers the Bot River village and valley. The area stretches from the stunning Bot River lagoon up to the slopes of the Groenlandberg and Babylonstoren mountain ranges and borders the UNESCO-registered Kogelberg Biosphere.

Thanks to its proximity to the lagoon and Walker Bay, this region has a cool maritime microclimate with pleasant sea breezes from the bay making their way into vineyards especially during hot afternoons. This helps the wines cope with intense summer heat and gives them greater freshness and acidity.

During winter months, the temperatures are mild, and the region receives moderate rainfall that irrigates the vineyards.

The Bot River wine route produces some fabulous, premium white wines especially Chenin Blanc and Sauvignon Blanc. The climate and soil are also perfect for red wine varieties like Pinotage and Shiraz.

This lovely wine region is worth a visit and travelers will find its rustic allure rather appealing.

Coastal Wine Region

The Coastal wine region is home to Constantia where the South African wine journey started! Constantia is South Africa’s oldest wine region with a fascinating backstory. This gorgeous wine paradise is just a stone’s throw away from Cape Town. So, even if you’re in town for business, it is a quick and easy trip from the city. Don’t miss it!

Vineyards in Constantia produce first-class red and white wines that will tickle any pallet. Their Sauvignon Blanc is famous and for good reason! When you travel further inland, the weather becomes hotter and drier and the conditions are particularly favorable for Shiraz, Pinotage and Chenin Blanc.

What’s more? Constantia is a rather small region and you can easily cover it within a short time frame. The coastal wine region also covers Stellenbosch and Paarl, two of South Africa’s most popular wine destinations.

Travelers to this wine region are greeted by a wonderful mélange of modern, family-owned boutique wineries and large, traditional Dutch-style estate wineries. Constantia is home to historic winery, Groot Constantia, which has been in operation for more that three centuries.

Breede River Valley

The Breede river valley is a breathtaking wine region in the Western Cape of South Africa that is known for its incredible scenery. It is surrounded by mountains on three sides and produces a considerable portion of the country’s wine. Grape varieties like Chardonnay, Chenin Blanc, Cabernet Sauvignon, Pinotage and Shiraz fare well here.

Soil types in the region vary from alluvial to sandy and stony. Places like Robertson have pockets of limestone giving the area’s wine a chalky minerality. In winter, the region is much colder than the other parts of the Western Cape. It is semi-arid with hot and dry summers.

In the Breede Valley wine route, visitors can see both family-owned boutique wineries as well as huge co-operatives.

Cape South Coast Wine Region

Cape South Coast’s stunning scenery can remind you of the rolling hills of Tuscany. The region is very close to the ocean making it perfect for cool climate grapes like Sauvignon Blanc, Pinot Noir and Chardonnay. Walker Bay and Cape Agulhas are particularly noted for their Sauvignon Blanc that is bursting with distinctive herbaceous notes, due in part to the indigenous floral kingdom of flowering shrubs, called Fynbos, that blanket the hillsides in the area surrounding the vineyards.

The perpetual cool winds from the ocean combined with mineral rich gravel create unique conditions for highly concentrated grape flavors. Cape South Coast wines are known for quality and elegance. Believe it or not, their delightful wines are frequently compared to Burgundy wines, owing much to the cooler climate. This is a huge compliment for a relatively new wine region like Cape South Coast.

Klein Karoo Wine Region

The Klein Karoo is the eastern most wine region in the country, tucked away between stunning mountain ranges that will reminiscent of ridges of Northern California. The wine route extends along a Mountain valley and vineyards dot the foothills of the delineating mountain ranges as well as along the rivers that runs through the valley. It is bordered by Langeberg mountains in the south, which temper the coastal effects of the Indian and Atlantic Oceans. To the north, the Swartberg Mountains separate it from the Great Karoo, an expanse of semi-desert climate that stretches to the west.

While there are several microclimates in Klein Karoo, generally speaking, the climate is on the drier side. It does not rain as much as other wine regions, but that’s a good thing in this case. The relatively dry air combined with alluvial soil types creates the perfect environment for healthy, balanced vineyards and sustainable winemaking processes. Organic farming is pervasive in Klein Karoo.

The wines of Klein Karoo are generally grown on its hilly slopes or along riverbanks and enjoy optimal diurnal temperature fluctuations, making it one of the most versatile wine regions in South Africa, in fact the region is known for a great variety wine and styles, ranging from light, easy-drinking wines to premium wine, fortified Port-style wines, and dessert wines, including South Africa’s award-winning Muscadel.

Visitors to Klein Karoo will appreciate its country charm, wide open spaces, friendly locals and delicious fruity wines. Their wines are known to be among the best in the country.

If you’re looking for a wine holiday away from the maddening tourist crowds, this less-known gem is ideal for you. You will be greeted with exquisite wine experiences and unforgettably scenic routes.

Olifants River Wine Region

The Olifants River Valley in the Western Cape is an expansive wine region known for mass production of export-worthy wines, as well as wines of extraordinary quality thanks to a variety of terroirs and microclimates throughout its variegated topography.

The region stretches from Lutzville in the north to Citrusdal Valley in the south, and is a beautiful combination of river, ocean and mountain views with varied growing conditions that offer a great range of amazing wines. The terroirs with proximity to the coast have a cooler microclimate favor white wines like Sauvignon Blanc and Chenin Blanc with herbaceous notes.

As you move further inland, the climatic conditions and soil are more suited for red varieties like Shiraz, Pinotage and Cabernet Sauvignon.

The Olifants Valley has been producing wine since the 17th-century when colonists settled along the riverbanks and experienced the land’s potential. The region is named for the elephants who roamed these lands in the 17th and 18th centuries.

The Oliphants River valley is around 200 kilometers from Cape Town and is a serene retreat for wine enthusiasts who love diverse landscapes and flavorful wines. The region offers great wine experiences and cellar tours that let you explore the vineyards and learn about their delectable wines.

Northern Cape Wine Region

The North Cape Wine Region is South Africa’s largest and most sparsely populated province making its rather unspoiled countryside perfect for wine growers. Home to the Orange River Valley, this sprawling region covers a third of the country’s total land mass and its terroirs range from arid to prairie lands resulting in several unique wines.

The Northern Cape wine route is South Africa’s undiscovered gem and benefits from warm and dry climate as well as alluvial soils. The environment is well suited for producing Shiraz, Colombard, Merlot and Chenin Blanc.

There are several cellars in this region that host wine tastings along with delicious food and cheese platters. I recommend exploring this gorgeous province and enjoying some of their delicious wines.

The South African wine industry has something to offer every palate. The country’s wine scene has come a really long way and their wonderful wines will truly surprise the wine drinker in you. South Africa’s wine regions are also great for travel enthusiasts looking to jet away on an offbeat holiday since they are still largely unknown. Whether you’re looking to travel or indulge in flavorful, fermented grapes, don’t ignore what South Africa has to offer.

The Birth of a Wine: A Note on Pinotage

In 1925, Abraham Izak Perold, a professor of viticulture at the University of Stellenbosch, developed a hybrid of Pinot Noir and Cinsaut (locally known as Hermitage), hence the name. His goal was to combine the vigorous and thriving Cinsault grape, with thin-skinned Pinot Noir, which develops beautiful aromas but can be tricky to cultivate.

As legend tells, he planted a few seedlings in his research garden and abandoned them when he left for another job position two years later. A fellow professor, Dr. Charlie Niehaus, recovered the plants and brought them back to the lab. In 1941, Historic Kanankop Winery successfully harvested and produced a wine made from Pinotage.

Throughout the mid-20th Century, the wine gradually made its way into vineyards and gained traction as a viable grape variety capable aging for up to 20-plus years. It produces a hearty grape with medium-to-high tannins, with smoky, dark fruit notes, earthy, brambly berries notes and occasionally a notes of banana and other tropical fruit.

Top South African Wines to Try

Groot Constantia Cape Ruby (Constantia, Coastal Region)

A port-style wine made from 100% Touriga Nacional grape variety, it’s aged for nearly two years in old French oak barrels. A gorgeous exemplar of Cape Port wines from one the most established producers in South Africa, it is richly aromatic with notes of dried plum, cacao and spiced fruit cake.

Boplaas Family Reserve Ring of Rocks (Klein Karoo Region)

Made from three port-blend varieties, Tinta Barocca, Touriga Nacional, and Touriga Francesca the grapes are harvested in the pre-dawn hours to preserve fruit aromas. The wine is open-top fermented in cement and punched down regularly for maximum extraction. Aging in French oak for more than a year, the wine displays opulent aromas of plum, cherries, and fruit preserves, along with baking spices, herbaceous and minty notes, and dark chocolate.

Bosman Winery Sauvignon Blanc (Walker Bay, Cape South Coast)

A signature wine from this centuries-old winery, the cool-climate Sauvignon blanc exudes freshness and a distinctive herbaceous and crisp floral note in part thanks to the coastal climate as well as the indigenous Fynbos shrubs that grow in the area.

Aslina (Stellenbosch, Coastal Region)

Groundbreaking figure, Ntsiki Biyela is South Africa’s first black female winemaker. Her story is as rich and layered as her wines. She’s environmentally conscious and quality-focused, sourcing wines from across the region to produce award-winning Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, and a Bordeaux-style blend.

Donkiesbaai Steen Chenin Blanc (Stellenbosch, Coastal Region)

A multi-generational family-owned property, Donkiesbaai also produces olive oil, balsamic vinegar, and straw wines (raisin wines) on their farm. This rich and fruit-packed Chenin Blanc is vinified in amphora and partially aged in French oak barrels.

Babylonstoren Shiraz (Paarl, Coastal Region)

A veritable wine getaway, this sprawling historical property is one of the oldest in the Western Cape, and includes a hotel, restaurant, spa and farm in addition to its award-winning winery. The wine exudes intense and complex notes of white and black pepper, cayenne, cinnamon, violet, and deep ripe fruit.

Watch our creative wine review video. It’s ridiculous, and clearly I had nothing else to do on a winter night.

Beaumont Family Wines Pinotage (Bot River Region)

Grapes from 40-year old vines go into the production of this cooler climate Pinotage. Open-top cement fermentation and minimal intervention really allow the wild flavors of variety to sing. 18 months of barrel fermentation lends spice and length to bright red berry notes and flavors.

Ntsiki Biyela first made history when she became South Africa’s first female, black winemaker at award-winning winery, Stellekaya.

Her first red blend received a gold medal at the prestigious Michelangelo awards and in 2009 she was named South Africa’s Woman Winemaker of the Year.

In 2017, she launched her own label, Aslina where produces small batches of exception wines made from from selected vineyards in the Western Cape.

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An Unlikely Winemaker is Born

Ntsiki Biyela grew up in the rolling hills of Mahlabathini in Zululand, South Africa.

In 1999 she was offered a scholarship to attend Stellenbosch University in the department of viticulture and oenology.

Although she had never tasted wine before, and didn’t speak Afrikaans, the primary language of instruction, she accepted and excelled, eventually taking a position at renowned winery Stellekaya before going to found her own label in 2017, Aslina, named after her beloved grandmother and fierce supporter.

Sustainable Production and Storytelling

Biyela approaches winemaking with a reverence to nature and the passion and artistry of human intervention. She works exclusively with fair trade and sustainable vineyards to produce her Chardonnay, Cabernet Sauvignon, Sauvignon Blanc, and a Bordeaux- style blend called Umsasane. She believes that wine should tell a story from vine to glass, and that includes its origin and the woman behind it.

Conversation and Collaboration In the Winery And Abroad

Ntsiki Biyela values mentorship and continued conversation and collaboration.

In her brief years as a business owner she has dedicated herself to giving back, both to the land and her community.

She regularly collaborates with wineries around the globe, and employ she sits on the board of directors for the Pinotage Youth Development Academy, which provides technical training and personal development for young South Africans in the Cape Winelands, to prepare them for work in the wine industry.

Learn more about South African Wine with our complete guide.

When you think of Spanish Wine, the Canary Islands may not the first growing region that comes to mind.

Wine lovers are quick to name famous appellations like Cava, Rioja, and Rias Baixas, Spain is one of the most flourishing and dynamic wine producing countries in the world today, and wines from the Canary Islands are well worth exploring for their fascinating history and distinctive characteristics.

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History of Canary Wine

Wine production on the Canary Islands is documented as far back as the 15^th Century, not long after the archipelago came under Castillian rule. Wineries were established alongside other agricultural ventures, namely sugarcane, and “Canary Wine” rose to prominence in England and throughout the European royal courts, in particular, a sweet and aromatic wine called Malmsey, made from the Malvasia grape.

The wine brought great wealth to the islands until the market stalled with the introduction of sweet and Port-style wines from Spain and Portugal, which came into favor in the 1800s.

But, i’ faith, you have drunk too much canaries ; and that ‘s a marvellous searching wine, and it perfumes the bloods ere one can say, — What ‘s this?

Henry IV Part II, Act II, Scent IVWilliam Shakespeare

While wine production waned on the other islands, Lanzarote persisted in the production sweet and aromatic Malvasia, as well as dry, young Malvasia wines.

Eventually the other Islands began experimenting with indigenous grapes and a variety of styles as well.

Today, the Canaries produce everything including sweet and dry red white, and rosé wines whites and even classic method sparkling wines. The 1980s saw a resurgence of Canary Island wine production, with 11 growing areas receiving official DO status during the 1990s and early 2000s.

Old Vines. Deep Roots.

When the Phylloxera aphid scourge wiped out the majority of Europe’s ancient vineyards during the mid-19^th Century, most continental vineyards were replanted with new American rootstock which was discovered to be resistant to the aphid infestations. The Canary Islands, however, were spared.

Some vineyards boast vines as old as 100 years old.

While the age of the roots does not affect the quality of the wines, old vines do impart a more complex aroma, flavor, finish and even texture.

Centuries-old grape vines, with their deep, meandering roots not only benefit from hydrating and temperature-regulating effects of diverse, layered soil types, they also produce distinctive mineral notes in the wine.

The Seven Main Islands

Tenerife

They say you can experience a year of weather all in one day on Tenerife. The north and sides of the sides of the island have radically different microclimates, and peaks reach 4000 meters above sea level.

Tenerife is also home to the oldest Denominación de Origin of the Canary Islands, Tacoronte-Acentejo, where the vineyards are planted in terraces at altitudes of between 100 and 1,000 meters above sea level.

Tenerife is also home to DO Valle de Güímar, which has been experimenting with international varieties like Cabernet Sauvignon, Merlot, and Shiraz along with traditional varieties.

Fuerteventura

Wines here are produced under the Denominación de Origin Islas Canarias, a DO that covers the entirely of the archipelago and allows a selection of indigenous and international grapes.

Gran Canaria

DO Gran Canaria comprises the entire island. Most of the wines are made from red grapes, and come out light in style with a twist of smoke and minerality. Malvasia is the main white grape, mostly used for light, dry, semi-aromatic wines.

Lanzarote

The easternmost island with the most extremely arid weather, D.O. Lanzarote produces mostly white wines, made from Malvasía, Listán Blanco Diego, and Moscatel, as well as some reds.

DO Lanzrote is divided in to three subzones, including La Geria, most notable for its distinctive landscape, where a layer of black solidified lava, called Lapilli blankets the earth, and vines are planted in singular bushes and protected by crescent-shaped rock walls.

Lanzarote wines are noted for their balance of intense minerality and striking acidity.

La Palma

DO La Palma covers the entire island. Altitude ranges from 200-1200 meters above sea level, and soil is generally fertile and rich with volcanic sediment.

La Gomera

DO La Gomera comprises the entire, mountainous island of La Gomera, which is notable for vines trained on trellises along steep mountain terraces.

El Hierro

D.O. El Hierro comprises the entire island, and is the smallest, westernmost, and driest wine growing areas in the Canary Islands.

Wines have been produced there since the 17^th century, when they were predominately used for sweet and distilled wines destined for export to Europe, South American and the Caribbean.

Canary Island GRAPE VARIETIES

White

• Malvasia Volcánica, Malvasia Aromática – The most pervasive white variety in the Canary Islands, Malvasia is made in a range of dry, minerally versions to sweeter and more oxidized ones.

• Diego – Produces bright, crisp herbaceous and pale fruit notes.

• Listán Blanco (Palomino) – A common Sherry grape, it tends to oxidize quickly but is known to birght acidity and floral aromas.

• Moscatel – An aromatic grape in Moscato/Muscat family that produces intense fruit and floral aromas.

Red

• Listán Negro – A quintessential Canary Islands grape, it produces a complex array of red fruits, pepper, purple tones like licorice and anice, with a juicy palate and spicy finish.

• Baboso Negro – A Portuguese variety known for its opaque , rich color and dark and plummy qualities and cocoa notes.

• Tintilla (Trousseau) – This wine produces unique spicy, ashy, dark fruit aromas.

• Tinta Negra (Negramoll) A Madeira grape with dark, rich fruit aromas and a thinner body, highly resistant in the vineyard and an integral blending grape.

Canary Island Climate

Its southerly position (approximately 80 miles west of Morocco, for reference), and subtropical climate means long hot summers and mild winters. Temperatures rarely drop below 60 degrees F (15 C).

The islands are of volcanic origin and quite mountainous. High winds and blazing sun create arid conditions along with cooler, greener areas where a variety of plant-life is able to thrive, depending on the altitude and position of the island with respect to trade winds and ocean currents.

Each island has its own microclimate, or series of microclimates.

El Hierro, La Palma and La Gomera are situated to the west and enjoy cooling winds and more farm-friendly climate. Fuerteventura and Lanzarote, the islands farthest to the east and closest to Africa are dry and desert-like.

Tenerife and Gran Canaria are completely varied.

Tenerife rises in some peaks to 4,000 meters above sea level where forests thrive in cool, rainy conditions. It’s no wonder Tenerife produces the majority of Canary Island wines and cultivates a greater variety of grapes.

Winegrowing and Vineyard Techniques in the Canary Islands

The subtropical conditions would not seem adept for high quality wine making, but a few unique factors come into play.

Altitude

High altitude, stone-terraced vineyards experience temperature fluctuations and cool nights that help preserve acidity.

Wind

While wine can be also be damaging to the plants, it also prevents moisture from collecting inside the grape bunches, therefore reducing the risk of mold and bacteria.

Soil

The volcanic soil provides drainage for the roots of the wines and also imparts striking mineral and salty quality to the wines.

Local Grape Varieties

Canary island wines are produced almost exclusively with local, indigenous grapes which have adapted to the climate over centuries.

Terraced Vineyards

Grapes are grown in terraced carved into steep mountainsides.

Modo Lanzaroteño

In Lanzarote, which is the easternmost island, and therefore the driest, a growing technique developed, most notably in the La Geria area, that makes use of their particular soil type, composed of pumice stone known as lapili, that showers the vineyards during volcanic eruptions, and cools down rapidly at night.

This promotes dew, which hydrates the soil throughout the hot sunny day. In addition, farmers build crescent-shaped rock walls around each wine to protect from high winds. When observed from above, Modo Lanzaroteño appears almost extraterrestrial, with the black, cratered terrain and semi-circles of stone.

5 Wines From the Canary Islands To Try Right Now

If you haven’t heard much about Canary Islands Wines, you aren’t alone. There’s a reason they aren’t exported to the extent as Spanish wines from other regions.

For one thing, due to their arid soil and incredibly hot and windy growing conditions, the plant yields are low, resulting in a much smaller production. Most of the wine never leaves the island, thanks to a vibrant tourism industry and visitors eager for local flavor, including and traditional food and wine.

Luckily, a few of them have made it Stateside. Ask your local wine shop or Spanish wine restaurant if they’ve got these, or anything else from Las Canarias.

Sparkling wine pairs with food in wonderful and often unexpected ways!

Whether you’re drinking a Champagne from France, an Italian Franciacorta, or Spanish Cava, you’d be surprised at all the ways these traditional method wines work together with a variety of dishes.

Learn more about how sparkling wines are made.

Once you consider sparkling wines made in the tank method, like Italian Prosecco and Lambrusco, or ancestral method wines like Pétillant-Naturel (Pét-Nat), your options are wider still!

The same rules for pairing food and wine apply to sparkling wines. What you may not realize is how versatile bubbles can be.

How Bubbly is Your Bubbly?

When pairing sparkling wine with food, it is just as important to evaluate the sensory qualities of the wine as it is the food. We look at the basic ingredients and the preparation of food and evaluate the intensity of aromas and flavors as well as the textural elements like creaminess, fat, and weight on the palate.

When we evaluate sparkling wine, during the visual observation, we look at the effervescence, the bubbles themselves.

• How big are they?

• How tightly clustered are they?

• How long do they last?

Wines made in the Classic Method, like Champagne, Franciacorta, Cava, Crémant, as well as plenty of sparkling wines made in New World and emerging wine regions are extremely fizzy. The bubbles are tight, tiny, and last a long time. You can really feel them on your palate.

They tingle all throughout your mouth and the back of your throat. This sensation can be incredibly refreshing but also abrasive in excess. Balance is the key to pairing wines with exceptional effervescence.

Something else to remember is that when Champagne-style wines age, just like all other wines, the harsher components like acidity and effervescence start to relax. Sometimes a vintage Champagne is worth investing in, not only for a more balanced sensation on the palate, but also for the complex aromatic expression of wine that can take years to develop.

Give the bubbles something to work with.

Put their palate-cleansing power to good use. A blast of fizz could easily overpower the delicate flavors and texture of seafood carpaccio or a simple salad.

Triple cream Brie and similar cheeses are a very popular pairing for Classic Method wines.

The somewhat pasty, chewy creaminess of the cheese clings to the palate. When you introduce powerful effervescence other qualities of the cheese, like bloomy, earthy flavors have a chance to shine. The same goes for the wine.

Fried foods. Fried chicken and Champagne is one of those high-brow/low-brow pairings that we can’t stop raving about. There’s a lot of variety in the spice blend and even the texture the chicken itself, so it doesn’t always jive. When it does, the bubbles skim that deep-fried feeling from your lips and let the flavors of the wine and that savory crust really sing.

Wines made in the Tank Method, like Prosecco, Spumante d’Asti, and Lambrusco come out of the bottle with plenty of bubbles and celebratory pop, but those bubbles are bigger, more spread out and don’t last as long in the glass.

Throughout the Prosecco growing region in northeastern Italy Prosecco is often enjoyed alongside simple pastas and risottos.

Don’t pit them against thick and creamy foods, but rather, salty, and a little fatty – like olives, peanuts, potato chips, cubed aged cheeses like Parmigiano and Asiago, bite-sized tarts and savory appetizers.

Prosecco is often enjoyed alone, but if you can’t resist a bubbly when you’re out for sushi, or Thai-style stir-fry with seafood, poultry or vegetables, or a banh mi sandwich, give Prosecco a try!

Lambrusco is an exception. It’s one of the rare sparkling red wines, and the skins contribute an addition tannic structure to the wine that allows to stand up to all kinds of cured meats, cheeses, and even pizza. In fact, Lambrusco with pepperoni pizza is a masterful combination!

Ancestral Method wines are even lower on sparkling spectrum. That said, you should still consider the effervescence when pairing them with heavy or creamy dishes. They’ll likely go flat. Alternatively, you can pair them much like a still wine, and think of those subtle bubbles along the same lines as acidity and tannin to help polish your palate.

Balance Aromatic Complexity and Body.

Sparkling wines are not all created equal. Don’t be fooled by the fizz. Some are simple, subtle, quaffable pleasures, while others offer a blast of bright acidity and a mouthful of tight pearly bubbles. Some are glossier and sweet, others are aged and evolved to toasty, earthy complexity with notes of spices and dried fruit barely reminiscent of the fresh green apple, pear, and citrus or strawberry notes of young sparklers. Some of them of them even feel creamy!

For example, Macaroni and Cheese as featured in our video on Champagne and food pairings, is a truly quintessential pairing with the right sparkling wine. It’s baked with sharp cheddar cheese, butter, and a little milk. It’s more solid and sliceable than creamy.

This texture and crispy baked edges warrant a powerful effervescence for balance, but avoid anything too sharp or you might overpower those comfort food flavors.

The topping contains an Italian spice blend of rosemary, sage, oregano, thyme, and parsley. This herbaceous blend is both sweet and savory.

A wine with a medium-long finish, something clean but not overtly crisp or sharp will bring back a beautiful aromatic rinse of all those flavors. A subtle toasty note in something like a Franciacorta Satèn, with its slightly softer fizz will compliment every bite of this dish without losing any personality.

Try it on a Cracker.

Everyone is kicking carbs to the curb lately, but there’s a reason so many rich and wine-friendly foods like cheese and cured meats, are so often served with bread. It’s not just so the restaurant can charge you $20 for tiny cheese place and a heaping bread basket.

I learned in my sommelier school that bread works a cushion for flavor. Think about that. Yes, you sit on a cushion, just like this brie is sitting on a cracker. A slice of salami slowly melts onto a piece toasted crusty bread. A cushion also raises you up and makes you more comfortable.

When you have intense and palpable qualities in a wine, such as acidity, bitterness, tannin, and effervescence, and similarly intense qualities in food – like acidity, or even very full textural qualities, like creaminess or greasiness, a little bit of bread works as the middleman to raise up those flavors, and make them more comfortable on your palate.

Acidity is good thing. It keep the wine fresh, and our palates feeling clean, and it’s very important for digestion. If your wine and cheese combination feels balanced in terms of intense flavor, but something is off in the texture. Consider a carb. Try it on a cracker.

How Sweet is your Sparkling?

The Europeans adopted a scale of sweetness for Champagne and sparkling wine labels.

The amount of residual sugar in sparkling wine is an important factor when pairing them with food. You perceive sugar not only as a sweet flavor, but also as a smoother, silkier sensation on your palate.

Classic Method wines spend a lot of time on the lees, re-fermenting and building up all that pressure. During that time most of the sugar is converted to carbon dioxide. The majority of wine made in this method are Brut or extra Brut, but there are plenty of exceptions. It all comes down to the style the winemaker is going for.

Be aware that if you grab a Champagne, Crémant, a Cava or a Franciacorta it’s likely to be quite dry. Off-dry and sweeter Champagnes do exist, and they are wonderful with desserts and cheese plates. The fizz helps balance the sugar, which makes an off-dry Champagne more versatile than you might think!

What’s More Romantic than Champagne and Strawberries?

In concept, sure. But imagine all that dryness, acidity, and intense fizz alongside a tart berry! Same for a chocolate-dipped strawberry. You might think that the driest Champagne will help balance out the sugar. It will, but not necessarily in a good way. It could clash on your palate, which doesn’t do any favors to the flavors of your juicy fruit and luscious chocolate. An off-dry or demi-sec Champagne is a much more harmonious pairing.

Don’t worry, the acidity and bubbles will still temper that sweetness leaving every bite balanced with lingering fruit flavors and your palate yearning for more… What’s more romantic than that?

The same goes for Tank Method wines that are sweeter, like Spumante d’Asti or a sparkling Moscato. Think of these kinds of wines like that dried apricot on the cheese plate. It’s sweet still tingly, a beautiful balance to a whole spectrum of cheeses.

Less time re-fermenting means more sugar left over. Prosecco is NOT a sweet wine, but compared to most Brut or Extra Brut Champagne or other wine made in the Classic method, it might feel silkier taste a bit sweeter. That gives is slightly glossier texture and fruitier aromas pair deliciously with piquant spice blends.

If you must pair a drier sparkling wine with dessert take texture into consideration. Give your bubbles something to work with This will soften the palate and allow the flavors of your dessert to shine through.

Think of crème brulèe with all that nutty burnt sugar next to a toasty, vintage Champagne. Yum! Fruit tarts with a layer of pastry cream or custard with also balance out drier bubbles.

I featured Rice Crispy Treats in our Champagne and food pairing video and it really blew my mind! By the time the Champagne bubbles worked their way past all that chewy marshmallow the flavor of toasted rice was a lovely compliment to the toasty aromas in the wine!

How Long Does It Linger?

The finish on your sparkling wine is just as important as in still wines. What will be the lasting impression on your palate? Effervescence? A mouth-watering mineral finish? A fruity flavor? Sweetness?

Champagne, and Classic Method wines spend a lot of time in the bottle where they develop complex aromas that can even outlast their effervescence in the glass and on your palate. Champagne is particularly noted for the chalky, steely mineral aromas that come back with a bang on the finish.

Remember that when pairing these wines with food. What lingers? Could it compliment the flavors in your dish or will it overpower them?

Taleggio and mushroom risotto is a great way to experience a complex Classic Method wine like Franciacortà. The earthy qualities of the cheese and mushrooms keep returning and returning and the elegant effervesce makes every bite inviting. It’s like the first bite over and over again!

Tank Method wines don’t pack that same final punch. They’re more joyful in the moment and best enjoyed with fresher, simple flavor combination. That makes them incredibly versatile.

Why does this work?

Prosecco is a very light-bodied wine with just enough effervescence to clean something simple from your palate. The fruity flavors and slight residual sugar balance salty flavors and bring out more of a dimension to them. If you really want to taste the earthy, buttery quality of a potato chip, even Lays, try it with Prosecco.

Sparking Wine Will Surprise You.

Don’t be afraid to experiment with sparkling wines. If you truly take into consideration aroma, body, and balance, you cannot go wrong.

A very rare steak dressed only in butter will get lost in a robust red wine like Cabernet Sauvignon. Instead, a vintage Champagne will elevate the almost sweet and earthy notes of the meat, while toasty notes play off of the barely charred edges. Trust me.

Remember one of our rules for pairing food in wine is tradition and local flavor, which also applies to you! Drink what you like if it has always made you happy.

“All Champagne is sparkling wine, but not all sparkling wine is Champagne.”

We’ve all been there. You find yourself at an art opening, an office holiday party, and or even wedding reception.

Someone offers you a glass and asks if you’d like some Champagne. You say yes of course, and it’s delightful. Festive, fresh and bright. It’s a sparkling wine after all.

You like it so much, you glimpse the bottle on your way out or ask the host to show it to you. Lo and behold, the word Champagne is nowhere in sight. Instead, it’s Cava, Cremant, or Prosecco. Possibly a Vino Spumante or a Sekt.

What did you just drink?

Is Prosecco Champagne? Is Cava Champagne? The world of wine is overwhelming as it is, and now we’re adding bubbles to the situation.

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What is sparkling wine?

Sparkling wine is just what it sounds like. It begins as normal still wine, and in one of several techniques ends up effervescent, with bubbles. These bubbles are made of Carbon Dioxide.

Watch our video on wine sparkling wine!

How is Sparkling wine made?

There are number ways to make sparkling wine and all of them start with still wine, or at least grape juice on its way to becoming wine.

During fermentation, the byproducts are two: alcohol and carbon dioxide. During fermentation for still wine the tanks or barrels are open on top or have a release system in place so that carbon dioxide can escape without allowing too much oxygen to enter the wine and oxidize it.

If you keep things tightly sealed the carbon dioxide has nowhere to go but back into the wine.

Four Ways to Make Sparkling Wine

1) The Soda Method

In this instance, the winemaker add Carbon Dioxide directly to the wine until it reaches the desired levels of fizziness and pressure levels.

If you’ve ever had a soda stream machine it’s pretty much the same. It’s also the least expensive way to produce sparkling wines.

2) Tank Method

The Tank Method is also known as the Charmat Method, Metodo Martinotti or Cuve Closé. This is an extremely popular and relatively inexpensive way to produce sparkling wines.

Prosecco and Spumante d’Asti are almost exclusively produced in this method, as is Lambusco, one of the rarer red sparkling wine. It involves putting still wine into a large steel tank and adding sugar and yeast to restart a second fermentation under pressure.

Winemakers can control levels of sweetness and the size and longevity of the bubbles by increasing sugar levels to begin with, and leaving the fermentation in sealed tanks longer to reduce sweetness and increase effervescence.

3) Champagne Method

Méthode Classique, Metodo Classico, or the Champenoise Method eponymously named for the infamous Champagne. An adorable, if inaccurate legend attributes the discovery of the process to a Benedictine Monk named Dom Pérignon, who, alongside Dom Thierry Ruinart, worked to improve the quality and storage of the monastery’s wine cellar.

While he may not have invented the process, he did find ways to make it easier and produce a finer finished product.

He studied the impact of grape health and ripeness prior to being crushed and fermented, as well as the use of different grape varieties (though he favored Pinot Noir), and when to blend them.

Dom Pérignon may not have invented Champagne, but his work ultimately influenced the style of Champagne for years to come.

In addition to Champagne, Cava, Franciacorta, and Crémant, some German and Austrian Sekt wines, and less famous sparkling wines from all over the world are made in this method.

In the modern classic method, still wine is bottled with a combination of yeast and sugar (for it to feed on), called tirage.

The wine is bottled in crown caps, racked, turned, and aged. At the end of the process (a minimum of 30 months) the dead yeast (lees) are removed in a process called dégorgement.

One common way to do this is keep the bottled upside down and dip the neck into liquid nitrogen. When the crown is removed, the frozen bit flies out carrying with it the sediment.

Afterward, the bottles are refilled with a blend of wine or wine and sugar called liqueur d’expédition, in order to reach the desired sweetness levels.

They are then corked and caged, to keep those corks from blowing off from the pressure.

4) Ancestral Method

Also known as the pétillant-naturel, or pét-nat for short, and artisanale.

The ancestral method is important to note as it predates the Champagne method and is being actively implemented lately with the trend for natural wines, that is to say, wines with minimal intervention by the winemaker.

You might also see them labeled as “naturally sparkling wines.”

In the ancestral method the still wines undergo a secondary fermentation in the bottle, or more frequently it completes its first fermentation, but in a tightly sealed bottle.

Just like Champagne, Cava, and Crémant or other wines made in the Champagne method, pressure builds and bubbles form. The difference is in the finishing and final stages.

In the classic method, dosage is added to the bottles to restart fermentation, and in the end, the wine is fined and the yeasts are removed during dégorgement process.

Lastly, if needed, liqueur d’expédition (dosage) a mixture of wine and sugar is added to achieve the desired level of sweetness.

Ancestral method sparkling wines are often low in alcohol, as there is no way to determine alcohol levels if the wine is still fermenting when you bottle it, It’s often highly aromatic, and not necessarily very fizzy.

Like all wines in the “natural” category, they can be immensely satisfying and interesting, but there is very little consistency in their production, as quality is hard to control with so little intervention. These wines are best enjoyed onsite at a winery or consumed as soon as possible after purchasing them.

Sparkling and Champagne Sweetness Scale

For Champagne and sparkling wines coming from Europe, there is a standard sweetness scale to label the wines based on a measurement of residual sugar per liter. Residual sugar refers to the quantity of sugar remaining in the wine after alcoholic fermentation.

• EXTRA BRUT (0-6 grams/liter) also known as Brut Nature and Brut Sauvage. In this case the yeast has devoured nearly all of the sugar, leaving the wine bone dry.

• BRUT (0-12 grams/liter ) or Extra Brut is the most commonly found label on Champagne and sparkling wines. It means the wine is dry to mostly dry. It’s balanced, but not bracingly dry.

• EXTRA SEC (12-20 grams/liter) or Extra Dry means the wine is dry slightly to off-dry. Prosecco is a great example.

• SEC (17-35 grams/liter) or Dry is a little confusing. It actually means that the wine is Medium dry to medium-sweet.

• DEMI-SEC (35-50 grams/liter) Is definitely sweet, but might will still have some crispness and balance to it.

• DOUX (50+ Grams/liter) is an extremely sweet wine.

So What’s the Difference Between Champagne and Other Sparkling Wines?

In addition to the technique for producing it, Champagne may only be produced and labeled as such, if it is made within the designated growing and production are for the appellation of Champagne in France.

Sparkling Wines Worldwide

CAVA

Sparkling wine made in the above-mentioned techniques are produced throughout the world including new and emerging wine regions. Countries, states, and provinces are developing a sparkling identity for themselves based on the grape varieties that flourish and the soil type in the area.

Even Brazilian winery Cave Geisse has found an exceptional terroir for the production of high-quality Champagne-style wines. Check out this creative wine review on their Brut Nature. It was so surprisingly delicious a song was born!

Cava is a Spanish sparkling wine made in the classic method. The appellation encompasses Penedés in Catalonia, along with a select few growing areas in Aragon, Basque Country, Castile and León, Extremadura, La Rioja, and Navarre and Valencia.

It is made primarily from the grapes Macabeu, Parellada and Xarel·lo. Cava Rosado is made exclusively in the saignée method from red grapes Garnacha, Monastrell. Pinot noir, and Trepat.

For lovers of dry, quintessential Champagne, Cava is a wonderful option that comes at a considerably lower price.

Browse Cava online.

CHAMPAGNE

Champagne is the reigning king of sparkling wines made in the classic (champenoise) method. For better or worse, just like Kleenex and Scottex, has become a blanket descriptor for similar products the world over.

Most importantly, Champagne can only be produced and labeled accordingly if it is grown and produced in the designated Champagne region, located in northeast France.

The principle grapes for Champagne are Pinot Noir, Pinot Meunier, and Chardonnay. Small amounts of Pinot Blanc, Pinot Gris, Arbane, and Petit Meslier are also allowed, except in the case of Blanc de Blancs, which must be exclusively Chardonnay.

Classifications you are most likely to encounter on the label includes the following:

• Cuvée de Prestige. Considered the top of the line production from the finest selection of grapes. Examples include Louis Roederer’s Cristal, Laurent-Perrier Grand Siècle, and Moët & Chandon’s Dom Pérignon to give you an idea.

• Blanc de Noirs as the name suggests, is a white wine made from black (red) grapes, most often Pinot Noir and Pinot Munier

• Rosé Champagne are pale pink in color and made either by blending a bit of Pinot Noir with the base white wine, or in the saignée method, which involves crushing red grapes but leaving them in contact with the skins for a very short time.

Appellation standards require a minimum of aging on the lees in the bottle for 30 months to develop the notable Champagne qualities.

In exceptionally good years you might find the word, millésime, along with a year, which is an indication of vintage.

Browse Champagne online.

CRÉMANT

Crémant wines are a classification of French sparkling wines that are made in the Champagne method but often have a bar less pressure than Champagne. The word translates to “creamy” and refers to the slightly softer palate.

The most common ones at your local wine shop are Crémant d’Alsace, Crémant de Bordeaux, Crémant de Bourgogne, Crémant de Die, Crémant du Jura, Crémant de Limoux and Crémant de Loire.

While every regions dictates quality standards for farming and production, the grapes allowed vary from place to place, which makes these wine extraordinary fun to taste and compare.

Crémant, like Cava are a wonderful option if you like the dry, nutty qualities of wine made in the Champenoise method, but are trying to stay on a budget.

Browse Crémant online.

FRANCIACORTA

Franciacorta is an appellation sometimes referred to as the Champagne of Italy, as the area rose to prominence and gave its name to the locally produced wines made in the classic, Champagne method.

Franciacorta is a relatively modern DOCG, established first in 1967 as a DOC and later in 1995 as a DOCG, and designated to the growing and production area surrounding the town of Brescia, outside of Milan, in Lombardia, northwest Italy.

Franciacorta appellation status dictates the use of Champagne grapes Chardonnay, Pinot Bianco, and Pinot Nero. The base wine is re-fermented in the bottle and aged for a minimum of 18 month on the lees.

Vintage or Millesimato Franciacorta must remain on the lees for at least 30 months, and another 7 following dégorgement. Styles and flavor profiles of Franciacorta vary from lighter and crisp, to deeper and nuttier depending age of the wines, the grapes used, and the winemaker’s style.

Franciacorta Satén is a separate label that designates 100% Chardonnay and only 4.5 atmospheres of pressure, as opposed to the classic 6.

This means a slightly less aggressive fizz and more delicate flavor profile.

Browse Franciacorta online.

PROSECCO

Prosecco is the quintessential aperitivo wine, beloved for its quaffable style and hint of residual sugar that makes it a perfect match for salty bar snacks and appetizers like peanuts, potato chips, and canapés.

Made from 85% Glera grapes and almost exclusively in the Charmat method, it has distinctive notes of green apple, pears and lemon, and a medium effervescence. The remaining 15% allows a number of other grapes including Verdiso, Bianchetta Trevigiana, Perera, Glera Lunga, Chardonnay, Pinot Bianco, Pinot Grigio, and Pinot Nero.

Prosecco is classified as either a DOC or a DOCG. Prosecco DOC must be grown and produced within the delineated areas comprising nine provinces in Veneto and Friuli-Venezia Giuilia. The DOCG designates superior quality standards and includes:

• Prosecco Conegliano Valdobbiadene Superiore

• Asolo Prosecco Superiore

• Superiore di Cartizze

Superiore quality standards refer to both growing and production, for example, hand-harvesting, as the areas are steep and terraced, hence the higher quality as drainage in this northern, rainy region can be tricky for grape growing.

These Proseccos are also more likely fall into drier categories of the European sugar scale for sparkling wine, like Brut and Extra Brut, and occasionally Brut Nature.

That means the next time someone tries to tell you that Prosecco is sweet, you can hit them back with some facts and crack open a bottle of Prosecco Conegliano Valdobbiadene Superiore Extra Brut for emphasis!

Prosecco Col Fondo (lit. with the bottom, a reference to the lees sediment that rest at the bottom of the bottle), more frequently labeled as Rifermentato in Bottiglia, means that the wine has undergone a second fermentation in the bottle, and has not been filtered or fined, like Champagne.

It usually comes in a crown cap, has a cloudy appearance and a sour almost cider-like quality.

Browse Prosecco online.

SEKT

Sekt indicates a sparkling wine from Germany (Austria uses the same word). Traditional (Champagne) method wines have been made in Germany for nearly as long as they have in France, and it’s no surprise.

Soil and climate provide optimal growing conditions for high-acid and mineral-rich wines, which yield high-quality sparklers. Grapes used in Sekt include Pinot Blanc (Weissburgunder), Pinot Noir (Spätburgunder), Pinot Gris (Grauburgunder), Chardonnay, Pinot Munier, Traminer, Muskateller and Riesling.

In 1919 the Treaty of Versailles forbade Germany from using the term Champagne or Champagner, and thus SEKT became the standard.

Much like Champagne and Franciacorta, there are production standards that appear on the label. Much of the base wine used to make basic Sekt is imported from abroad. The following labels can tell you more about Germany’s homegrown sparkling wine production.

• If the wine is labeled Deutscher Sekt the grapes are all of German provenance and can be made in the tank or traditional method.

• Deutscher Sekt b.A.refers to 85% estate-grown and produced wines one of Germany’s specific delineated wine regions.

• Winzersekt must be made with 100% estate-grown German wines and include the grape varieties and the vintage.

• Rieslingsekt as the name implies is made with Riesling and particularly fruity and full of aroma.

Browse SEKT online.

Do They Make Red Sparkling Wines?

Indeed they do! While you might not think of a deep ruby red, ice-cold fizzy red when someone mentions sparkling wine, this category is hardly limited to white and rosé wines.

You can find sparkling reds in most wine producing regions of the world. They’re often sweeter than their white and rosé siblings, and usually made in the Charmat method, although there are exceptions. Italy is by far the most prodigious producer and appreciator of sparkling red wines, from crisp and dry to luscious and berry-sweet desert sparklers.

Four Italian Sparkling Red Wines to Try Now

Lambrusco (Various)

Lambrusco is both a grape variety as well as DOC wine produced in the region of Emilia-Romagna. The wine, depending on its sub-zone and appellation generally includes a blend of Lambrusco Salomino, Lambrusco di Sorbara, Lambrusco Grasparossa, and Ancellotta.

Lambrusco ranges from sweet and fruity to quite dry. It’s made in the Charmat method so the fizz is not particularly aggressive, though it can get very foamy.

On the nose Lambrusco can be quite musky, animalic and wild, with notes of violet, brambly blackberries, ripe strawberries and even a balsamic pine needle note.

It’s served chilled and has a pleasant balance of acidity and tannin that makes it an idea wine pairing for heaping plates of cured meats, fatty salami, and hard, aged cheeses like Parmigiano Reggiano, all specialties of the region.

Browse Lambrusco online.

Bonarda dell’Oltrepò Pavese DOC Frizzante

This wine comes from just up the hill from Emilia-Romagna, in the region of Lombardia, specifically Oltrepò Pavese. The area is so-named as it is just on the other side of the Pò River (oltre = beyond), and has become well-known as of late for the production of a sparkling rosé called Cruasé DOCG, which is made in the Champagne method from Pinot Nero (Pinot Noir).

Bonarda Frizzante, on the other hand is a very local tradition, made in the Charmat method from Croatina grapes. It comes in dry and off-dry versions, has a deep ruby red color, a vinous (grape-) nose and sometimes a floral, violet note, not unlike Lambrusco.

Browse Bonarda Frizzante online.

Gragnano DOC

Gragnano DOC is produced in the southern Italian region of Campania, in the area surrounding Mount Vesuvius. It’s made from local grapes Aglianico and Piedirosso and has an intense red-purple color, and a peppery fruit nose and palate. It’s also made in the Charmat method and generally quite dry.

The subtle tannic structure and peppery tingle make a glorious companion to pizza, which is no coincidence. Campania is the pizza heartland. To true connoisseurs of Italian pizza, Naples and the surrounding area of Campania are the ultimate destination for pizza topped with creamy local fresh mozzarella.

Gragnano helps cleanse palate, in the process exalting its own fruit flavors and allowing the fragrant mozzarella and naturally leavened pizza to burst into flavorful bloom.

Browse Gragnano online.

Brachetto d’Acqui DOCG

Brachetto d’Acqui is made from 100% Brachetto grapes selectively harvested at peak ripeness in a strictly delineated growing area in Piedmont, within the province of Alessandria, close to Asti.

The wine is vinified to be very sweet and bright. It’s like drinking liquid strawberries with a fantastic floral nose with a bit of that wild, rustic muskiness of Lambrusco. It’s relatively smooth on the palate thanks to all the sugar which works delightfully with dark chocolate and the local hazelnut and chocolate confections including gianduia, a Nutella-like spread.

Its slight acidity and delicate effervescence are also ideal with hearty and aromatic cheeses.

Browse Brachetto online.

HOW TO PAIR SPARKLING WINE WITH FOOD

We’ve got that covered! Check out our guide to sparkling wine and food pairing!

The world of sparkling wines is vast and colorful. Use this guide as a jumping off point to get your feet wet, and your palate curious! Cheers!

Can You Make Champagne Outside of France?

No, you cannot.

The number one difference between Champagne and other sparkling wines is that Champagne is only produced in the Champagne region of France.

You may already be familiar with Champagne-style classic-method sparkling wines like Crémant and Cava, as opposed to tank-method wines like Prosecco, but there is a whole world of bubbly out there, made in the same way, aged on the lees, and produced with great care and attention to the complex aromas and flavors that develop during a second fermentation in the bottle.

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Check out these four sparkling wines from England, Italy, Brazil, and California!

They may not be Champagne, but they offer brilliant bubble, an array of quintessential aromas plus signature of their own unique terroir.

Harrow & Hope, Blanc de Blancs 2014 (England)

A small family winery operating in in Marlow, England in the Thames Valley, co-owner, Henry Laithwaite came from a line of wine connoisseurs and brokers but never imagined he would producing his own English wine, let-alone a sparkling Champenoise style.

The new wave of English sparkling wines was just picking up when he and his wife Kaye decided to return from winemaking adventures abroad to start a family at home. They found the chalk-rich soils of the Thames Valley and the cool climate ideal for growing Champagne grapes like Chardonnay, Pinot Noir, and Pinot Meunier.

Their Blanc de Blancs is made in traditional method, with 100% Chardonnay grapes. The base wine is barrel fermented and aged for 6 months prior to bottling and aging on the lees for three years. It has rich full aromas and a texture.

Discover the winery.

DUBL (Feudi di San Gregorio), DUBL+ Brut Millesimato (Italy)

In 2004, historic producers in Irpinia (Campania) Feudi di San Gregorio, began producing metodo classico wine with their finest selections of Greco, Falanghina, and Aglianico.

To assist them in the winery they consulted with Anselme Selosse, a small producer from the Champagne region of Avize. Their goal was to exalt the volcanic nature of their terroir and express the classical flavors of indigenous grapes in a sparkling wine.

DUBL + is made from 100% Greco grapes and aged on the lees for 24 months.

The wine has a fresh and searing nose of citrus and tropical fruit and flowers. It hits the palate with bracing acidity, a consistent perlage, and a mouthwatering mineral finish, a nod to nearby Mount Vesuvius and their unique soil type.

Discover the winery.

Cave Geisse, Nature (Brazil)

A boutique, family-run property located Pinto Bandeira, in southern Brazil. The Geisse family, originally from Chile, discovered the southern microclimate soil and the particularly favorable for growing Chardonnay and Pinot Noir.

The wine is made from 70% Chardonnay and 30% Pinot Noir and aged on the lees for a minimum of 24 months. It’s vinified nearly bone dry (nature or brut sauvage) and has an extraordinary pop of fresh mineral-tinted fruit and toasted nuts on the nose.

The wine sparkles on the palate and finishes with a lingering, and pleasant bitter almond note.

Discover the winery.

Watch our creative wine review of Cave Geisse ‘Nature‘ set to a Bossanova tune!

Schramsberg, Mirabelle Brut Rosé (California)

Founded in 1965 and built on the foundations of a 19th-century Victorian mansion with rambling gardens and historic wine cellars in St. Helena, California. Schramsberg exudes class and elegance.

They set their sights on producing Champenoise wines on American soil and source their Chardonnay and Pinot Noir from a variety of cool-climate North Coast vineyards located in Napa, Mendocino, Sonoma and Marin counties, and blend to specification as determined by the harvest year climate and the winemaker’s advice how to best express the grape the growing area.

They barrel-ferment a small percentage of their base wine to add creamy, nutty complexity to finished product.

FIND IT ONLINE.

Mirabelle Brut Rosé is made from a blend of Chardonnay and Pinot Noir. It ages on the lees for a minimum of one year, and in the bottle for two.

The wine exudes a classic California creaminess on the nose, but hits the palate with bursts of fresh fruit and balanced acidity.

Discover the winery.

To learn more about Champagne and sparkling wines, check out our guide to sparkling wine!

Wine is a language. There are so many ways to talk about it, from color and consistency to aroma, flavor and finish. You know what else is a language? Astrology.

You may not believe in the power of the stars, but you have to admit it’s a lot easier to describe an absent-minded dreamer with big round eyes who leads with her heart even when it’s terribly impractical….with one word. PISCES! (I picked on at random).

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Star Light Star Bright What Wine Should I Drink Tonight?

When it comes to wine, astrology is another vocabulary for describing a wine.

Frivolous and energetic, not around much, but always a good time? Sound familiar? Prosecco it is. Or Gemini! In this article we’ll stick to Italian wines. Cin cin!

Watch on Youtube.

Aquarius: Lamezia DOC

Now you see her, now you don’t!

Aquarius loves to travel and explore new places. High energy and endlessly curious, Aquarius is no ordinary wine.

Lamezia DOC

You have to travel to parts unknown to track down a bottle of Lamezia DOC, a white blend from Calabria made from local Greco and Mantonico grapes.

Vibrant fruit and floral notes including white plum and melon, with a mouthwatering finish, just like Aquarius, this wine will be gone before you know it! Find one online.

Aries: Aglianico

Hot-headed, witty, and usually right, Aries will keep you on your toes (and maybe steal your man).

That competitive spirit means that Aries will never give up, especially on their friends and partners. Aries might snap at you, but it’s all about tough love, and they have so much love to give.

Aglianico

A spicy red without a doubt, Aries and Aglianico go hand in hand.

A deep and fascinating red wine from Campania, but also Basilicata, Puglia, and Molise, Aglianico exudes dark dried fruit, sweet spices, and zappy cayenne pepper. Find one online.

Taurus: Barolo

Bull-headed collectors of beautiful things. Taureans have good taste and know exactly what they want. Unbending, but it’s probably for the best. When life gets shaky, you’ll want this bull in your ring.

Wine: Barolo

100% Nebbiolo from Piedmont with dark cherry notes, profound forest floor (think leaves and fresh mushrooms after the rain and a piquant licorice note.

Barolo is elegant, age-worthy, and most certainly a collector’s item. Take a cue from Taurus, and spend a little extra on this guy. Find one online.

Gemini: Malvasia

Shimmering and unpredictable, Gemini will certainly keep you guessing. They’re great fun to be around, but Geminis do get around….in the best way possible. Curious, flexible, and versatile, if you’re lucky enough to pin one down enjoy it while it lasts. Gemini has a lot to offer!

Malvasia

Malvasia, one of Lazio’s signature local grapes smells like tropical flowers, overripe peaches, apricot nectar and roses, but surprise, surprise…it finishes dry and clean with a succulent minerality.

Just like Gemini, this will be gone before you know it. If you can’t find pure Malvasia, try it in a blend like Frascati Superiore or Roma Doc. Gemini does love company! Find one online.

Cancer: Vermentino

Cue the violins, sweet, sensitive, cancer has entered the room. This water sign needs time to open up, but when she does, she is all soulful, sensual, and brings a great eye for decorating! Cancer is the sign of the snail, which means home is where the heart is, and oh boy does she know how to pick a throw pillow.

Vermentino

Gently flowing, and a lover of green and blue shades of the sea, Cancer strikes me as coastal white wine like Vermentino from Tuscany, Liguria or the Island of Sardegna.

Beloved by millions as an easy breezy, yet thoughtful pairing to seafood dishes galore, yet also capable of great depth. Vermentino is always a perfect match. Find one online.

Leo: Franciacorta

Charismatic and impossible to ignore, Leos make good leaders because you just can’t look away.

And they make great hosts because Leo’s around it’s always a party. So pop a bottle of Franciacorta, a Millesimato if you can find one (Italy’s answer to vintage Champagne, and in my opinion, quite a bit more interesting… That might be my Leo rising.

Franciacorta MILLESIMATO

Franciacorta is made in the champenoise method, most traditionally with Chardonnay, Pinot Noir, and Pinot Bianco, and aged on the lees (on the yeast in the bottle) for 30 months resulting in complex notes of brioche, buttered toast, lemon zest, and creamy lemon meringue. Va-va-voom! Find one online.

Virgo: Brunello di Montalcino

Analytical and always put together, Virgos have your best interests at heart and always play by the rules (with a few exceptions.

I’ll have to tell you about Riccardo another day, but he was probably a Scorpio rising).

Brunello di Montalcino

Grounded, warm and welcoming, Virgo is a tall glass of Brunello di Montalcino. Rigorously regimented in one tiny part of Tuscany and strictly Sangiovese.

If it’s not aged for a minimum of four years, it’s not Brunello. Earthy, rich and layered, and teaming with earthy aromas and dried cherries, it’s a pleasure to come to. Find one online.

Libra: Pinot Grigio

Beauty is harmony, and Libras bring the balance. They will tell it like it is and probably change your mind with their charisma and powers of persuasion.

Pinot Grigio Colli Orientali

So…. you thought you thought Pinot Grigio was boring?

Try one from the northerly, and high altitude Colli Orientali in Friuli for sumptuous white flowers, ripe stone fruit, and a brilliant balanced mineral finish will leave you wanting more. Find one online.

Scorpio: Greco di Tufo

For a water sign, Scorpio doesn’t always go with the flow. A little sharp around the edges but sensitive on the inside, Scorpio can be a little salty… but it’s for your own good, because Scorpio doesn’t waste her time on anything if she’s not passionate about it.

Greco di Tufo

Greco di Tufo DOCG, is a sleek and mineral-packed white wine from Campania. It combines rich notes of white peach, Mediterranean herbs, volcanic minerality and a touch of salt. Find one online.

Sagittarius: Sagrantino di Montefalco

As fiery, analytical, worldly, and deeply intellectual, Sagittarius will make your head spin… in all the right ways!

Sagrantino di Montefalco

Sagrantino, an intensely tannic red variety from Umbria can be a little snappy at first, but give it time and a long conversation. Velvety tannins and deep dark spice and ripe berries. Find one online here or here.

Capricorn: Valpolicella

Deeply loyal and equally hard-headed, Capricorn will never quit, even when the going gets tough. They can be a lot to handle, but you’ll be glad you did.

Valpolicella

This earth sign calls for a robust, earthy red like Valpolicella DOC from Veneto.

A blend of local Corvina and Rondinella, this wine exudes autumn with cool wood berry notes, spice, and even a little hearth smoke. Find one online.

Pisces: Salento Rosato

The quintessential water sign, Pisces doesn’t always have her feet on the ground. Fantasy with a capital F and an optimistic if delusional nature.

Like the fish she’s named for, Pisces attracts schools of her own. Two pisces together is (ironically) FIRE in the bedroom, but we can also be slippery.

It’s not intentional. It’s just the way we are! As a friend Pisces is deeply insightful and against all odds will put on her favorite pair of rose-colored glasses and help you see the bright side.

Salento Rosato (rosé)

A rosé wine from the Negroamaro grape with luscious fruit and floral aromas from Italy’s heeltap.

Surrounded by sea, Pisces’ favorite place, this wine is packed with a lingering sea-salty finish. Find one online.

We were thrilled to collaborate with Amex Essentials Magazine’s Tastemakers series for this video all about the cherished tradition of the Italian aperitivo.

As any avid Italian traveler will tell you, the aperitivo is a right of passage, a quintessential stop on the way to dinner, and sometimes dinner itself.

Read on to learn more about the origins of this beloved and delicious ritual.

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What is the Aperitivo?

In short, aperitivo is a pre-dinner (and sometimes lunch) ritual of drinking a cocktail, alcoholic or non, accompanied by some light snacks, designed to stimulate the appetite.

For travelers on a shoe-string budget, the abundant Aperitivo Milanese has become an industry secret for eating well on the cheap.

Most of all, it is a ritual. A moment to sit down, relax, and invite the evening in.

Aperitivo. Apéritif. Apéro.

The word also refers to the a whole family of spirits (as well as non-alcoholic concoctions) that all share a common denominator: an infusion of herbs and an element of bitterness.

Consider some of the world’s most iconic aperitivo brands: Campari, Aperol, and Martini and Rossi. Each of them has a storied past that began well before the bar.

While their recipes remain a tightly-guarded secret, they’re known to contain ingredients like bitter orange (chinotto, or citrus myrtifolia), cascarilla bark, and rhubarb, all hailed for their curative and digestive properties.

A Bitter History of the Pre-Dinner Cocktail

Long before we were guzzling Negronis over heaping plates of savory snacks, ancient cultures all over the world were curing upset stomachs and digestive disorders with roots, bark, and wild herbs.

Back in the 400s BC, Hippocrates, a Greek doctor often referred to as the “father of medicine,” and perhaps best known for his namesake ethical oath to do no wrong, documented a cure made from wine, absinthe (artemisia absinthium), fraxinella flower, and various roots as an appetite stimulant.

Aperitivo Roman Style

The Romans adopted Greek medicine and in imperial fashion developed the habit of a drinking an herb and honey-infused wine, called mulsum, along with appetizers in anticipation of the feast to come. In fact the origin of the modern term, aperitivo derives from the latin word aperire: to open up or uncover.

Medieval monasteries, who cultivated grapes for the production of communion wine, were also the safe-keepers of ancient herbals medicines. The cloister gardens were utilized not only for meditation, but also to grow proprietary herbs used for a whole host of health tonics, and supplied apothecaries for centuries.

Modern History of the Aperitivo

The aperitivo we know today, that convivial after-work drink was born at the cafés of Torino during the late 18th Century, around the time that Antonio Benedetto Carpano released what is widely considered the first Vermouth. He distilled a dry white wine with a blend of 30 herbs and spices and sold it from his storefront in Piazza Castello.

Before long, the drink became popular at cafés throughout the city, enjoyed alongside local Piedmontese delicacies like bagna càuda (raw vegetables dipped in an anchovy-and garlic fondue) and local meats and cheeses as an anteprima to dinner.

The habit soon spread throughout Italy, and well beyond the borders. In Italy today, you can expect at minimum, a selection of salty snacks (salatini) whenever you order a drink at the bar, especially starting late in the afternoon.

Aperitivo Cocktails

While aperitivo refers to the ritual as well as specific bitter-based spirits, like Campari and Aperol, it also refers to the cocktail itself.

Popular aperitivo recipes include Campari Soda, Aperol Spritz and the Negroni Sbagliato, as well as Martini & Rossi on the rocks, or even a simple glass of wine.

Nowadays people drink whatever they feel like, but the traditionally the aperitivo is based on a bitter, herb-infused spirit or a dry, white wine with a long, mineral, mouthwatering finish. Remember, the original goal of the aperitivo is to build your appetite.

A History of Spritz

The spritz (or spritzer) has come to be known as anything (even juice) mixed with a splash of sparkling water for extra flavor and fizz.

A regular go-to for dieters, the spritz is also a popular way to get your kicks with half the calories. Interestingly enough, the original spritz cocktail was created for similar reasons.

As legend tells it, the spritz was born in Venice. At that time the area was under Hapsburg control, but the Austrians were unaccustomed to the higher-alcohol wines from the surrounding Friuli and Veneto regions, and so they watered them down with a spritzen, German for a splash of water.

Aperol Spritz

The spritz cocktail as we know it today, most famously as the Aperol Spritz, was popularized in the 20th Century, with the advent of bitter spirits like Aperol and Campari. In the case of Campari, the original creators were bar owners in Milan, where they perfected the recipe town that end of the 19th century.

Aperol was created by the Barbieri brothers, and made its debut in 1919 at an expansive industry expo in Padova, not far from Venice. It soon made its way into bars as an added flavor element to the wine and water spritz.

As early as as the 1930s, the spritz was portrayed as low-calorie option, and targeted at women, with ads portraying ladies at the tailor, who, while measuring their waistlines proclaims, “Ma’am, Aperol keeps you thin!”

These days, the most common Aperol Spritz recipe is simple Aperol, Prosecco, and a splash of sparkling water.

Aperitivo Recipes

Campari Spritz

The Campari Spritz is simply a variation on the Aperol Spritz that uses Campari. We garnished it with green olives in part as a nod to holiday colors, but also for a an added element of bitterness and earthiness encased in a juicy olive to really elevate that complex spectrum of herbal aromas in the Campari.

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Campari Spritz Aperitivo Recipe

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Hugo

The Hugo is quite a bit more modern. It was designed as an even lighter alternative to the classic spritz, and was originally made with an extract of the Melissa plant, also known as Lemon Balm, which grows wild in the mountains of Trentino-Alto Adige, where the Hugo was born. These days it is most often created with an Elderberry syrup or liqueur like San Germain.

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Hugo Aperitivo Recipe

215KB ∙ PDF file

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How do you pronounce Greek wines?

Wine pronunciation can be intimidating.

At DiVino we are here to make every step of the wine experience easier. That means everything from wine education to wine tasting videos online!

Keep reading to learn more about the top Greek wines and the grapes they are made from.

Most of all, how to pronounce Greek wines, at a restaurant or a wine shop.

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What are the Best Greek Wines?

“Best” is a matter of taste.

There are certainly famous Greek wines, like Santorini and Retsina, but there are plenty of Greek wines to discover. This means starting with the most popular wine Grapes.

In this video, we teach you how to pronounce 12 of the most common Greek wine grapes. This is a great place to start learning.

Greek White Wine Grapes

Assyrtiko – Ασύρτικο [ah-SEER-tee-ko]

The primary grape in Greece’s most famous white wine, Santorini. Named for the island where it was born.

Assyrtiko is known for its incredible acidity which allows the wine to age for years, even decades, and stay bone dry, fresh, and mouthwatering.

Malagousia – Μαλαγουζιά [ mah-la-goo-zi-AH]

This grape was almost extinct, until a winemaker just south of Thessaloniki began to experiment with it.

Now it grows throughout north and central Greece and produces medium-body wines with sumptuous aromas of exotic fruit, citrus, jasmine, mint and melon.

If you order the house white wine in Athens, it’s extremely likely you’ll get a glass of this.

Monemvasià – Μονεμβασιά [mo-nem-vaz-ee-AH]

Not to be confused with Malvasia, Monemvasia makes high alcohol (think: big aromas) and low acid (think: easy to drink).

It originated on the Peloponnesebut grows mainly on Paros island. It is often sun-dried and blended with Malvasia to make rich dessert wines with notes of honey, dried fruit, and exotic spices.

MoschofÌlero – Μοσχοφίλερο [mo-sKo-FEE-lay-ro]

The queen of the Peloponnese, Moschofìlero is pink-skinned, which means it makes white, rosé, and even red wines.

Opulent and aromatic, Moschofilero makes delightful dry wines too, with notes of tangerine zest, lemon blossom, rose petals, and tropical fruit and flowers. Due to its smooth palate and sumptuous aromas, it also pairs great with taverna-style Greek food (think: garlic, onions, and spices).

Robòla – Ρομπόλα [ro-BO-la]

This grape grows mainly on the island of Kefalonia and has luscious notes of citrus and stone fruit, like lemon and peach. If you like a long smoky mineral finish, Robòla is your guy.

Rodìtis – Ροδίτης [ro-DEET-ees]

Another pink-skinned grape variety, Rodìtis is versatile and delicious. It grows throughout Greece and produces lively and dry white and rosé wines. It also makes fantastic extended skin-contact wines, AKA, orange wine.

Savatianò – Σαββατιανό [sa-va-tee-ah-NO]

One of the most widely planted grapes in Greece, Savatianò shows up in blends to bring fruit and flower aromas and to balance acidity. On its own it can produce very easy to drink wines or, with a little love in the winery, loads of big juicy tropical fruit notes.

Vidianò – Βιδιανό [vee-dee-ah-NO]

Another ancient grape from the Island of Crete, Vidianò can produce a tropical fruit salad on the nose with notes of lime, mango, and white peach.

Greek Red Wine Grapes

Agiorgitìko – Αγιωργίτικο [ah-yoor-YEE-tee-ko]

If Moschofilero is the queen of the Peloponnese, Agiorgitiko is the king. This grape grows in the mountainous north region of Nemea and produces everything from easy-drinking wines to big, bold and ageable reds with mature red fruit and spice notes, and round and juicy tannins.

Limniò – Λημνιό [leem-nee-OH]

This grape takes its name from the Island of Lemnos where it was born. Limnio is so ancient, Even Aristotle and Homer wrote about it. It grows throughout North Greece and produces charming notes of fresh herbs and red berries.

Mavrodaphne – Μαυροδάφνη [mav-ro-DAF-nee]

This wine’s name means ‘black laurel.’ Black meaning red in wine language, and laurel for the piquant green herb you may know as bay leaf. This wine is famous for complex dessert wines, but also produces fantastic dry versions with a full range of fruit and spice notes.

Xinomavro – Ξινόμαυρο [ksee-NO-mav-ro]

This variety grows in the North, Macedonia. Probably one of the most precious red wine grapes in Greece right now. People are comparing Xinomavro to Italy’s famous Nebbiolo. In part for its transparent color but also its acidity: the name literally means black acid.

Xinomavro has exciting herbaceous aromas of tomato vine and olives, but as it ages it ripens into lovely red berries and jam.

All About Greek Wine (FAQ)

What is Santorini Wine?

Santorini, or PDO Santorini, is a dry white Greek wine made from at least 85% Assyrtiko. The other varietals allowed include Athiri and Aidani.

What does Santorini Wine Taste Like?

Santorini comes from an volcanic island with a lot of wind and sun. The wines have a great acidity (freshness), and a long mineral finish. You might smell aromas of citrus and Mediterranean herbs, and sea salt.

Best Greek Red Wines to Drink Now

Best is a matter of personal taste. The most popular Greek red wines right now include: Agiorgitiko, Naoussa, Mavrodafne, and Limnio. You can learn about them in this article, this video, and on the Wines of Greece official site.

Best Greek Wineries to Visit?

Manousakis Winery: Located in Crete, famous for local, indigenous varietals and organic farming.

Domaine Skouras: Located in Nemea, famous for Agiorgitiko, Agiorgitiko red blends, and very special rosé. A historic Greek winery, Domaine Skouras put Greece on the map worldwide.

Semeli Estate: Expansive Greek winery located in Nemea. Traditional indigenous red, white and rosé wines.

Gavalas Winery: Located on Santorini. Famous for PDO Santorini and more.

Art Space Winery: Located on Santorini. Unique space carved into volcanic stone. Beautiful wines plus an art gallery.

Argatia: Located in North Greece, a great place to taste PDO Naoussa made from Xinomavro.

Roxana Matsa: Located just outside of Athens, this is a perfect day trip with an enterprising and enthusiastic woman winemaker.