balconyofumbria

Loving Italian Wine (in the Time of Coronavirus)

Fabian Jauregui
Features
3 min read
Anyone who has followed my wine writing, even casually, will know that obscurity is my passion. The weirder, the better. I recently, for example, wrote a book about a winemaking area of Pennsylvania that thrived in the 1800s. And about a year ago, here on PP, I covered my favorite

Montecucco: Proof Value Still Exists in Tuscany

Fabian Jauregui
Features
4 min read
I'll be honest: when I first start hearing about Montecucco in the wine-blogosphere -- they've been attempting to increase its international noteriety for a few years -- my first thought is that I don't need another Tuscan Sangiovese in my life. After all, I already have all the Chianti zones,

Ten reminders to drink Madeira

W. Blake Gray
Features
5 min read
Of course you already like Madeira. It's the most unique wine in the world. It's one of the best values and one of the most delicious wines. Plus it's so old-school that it's hip – and so are you. These are just reminders. Everybody tells you to drink this and

How to love vermouth

W. Blake Gray
Features
4 min read
Vermouth is the most underappreciated wine in the U.S. Most people don't realize that vermouth IS wine: that's the beginning of the problem. Imagine how much you would like Pinot Noir if you only drank it after it had been open for two months at room temperature. Recently I reviewed

Smoked ice gives cocktails a campfire kick

Sean Martin
Features
4 min read
It’s comical to see someone’s reaction when I tell them I am smoking water for the sole purpose of making ice. It’s not exactly the most common thing you see on a barbecue menu. However, it makes sense. Hear me out. You may be asking why anyone would want smoked