From across the U.S. you can almost hear the collective exhale of relief by wine retailers. Having adjusted inventories to accommodate the tighter purse strings of wine drinkers, retailers found that while the byword for 2010 was “value,” customers began, once again, to feel more comfortable making the extra trip to visit their local wine shop. Read More
Very ripe pears on the nose when cold. As it warms to drinking temperature, there's a floral overlay in both nose and flavor. Tastes deep and toasty, with elements of perry (pear cider) followed by a finish with some nice acidity. The fruit flavors bloom when paired with food. Classic Prosecco. Read More
Begins with light aromas of pears and apple blossoms. Floral in both aroma and flavor, with pears and apples for fruit. Despite its lightness, does pair well with a number of foods, including fish and seafood. You could start the evening with this and continue through the first course of the meal. Read More
The familiar honey-honeysuckle nose of prosecco, then a touch of fruit in the flavor with a nice balance of acidity. This is a very sturdy prosecco with a medium body, not light yet pleasing, finishing with a hint of raspberry. Read More
All over the world, the word Prosecco is synonymous with a fun, vibrant Italian sparkling wine, isn’t it? In America, for example, there are hundreds of thousands people who are avid fans of this Italian wine. Yet, despite its festive personality, we are in mourning for one of the great fathers of Prosecco wine. Antonio Carpenè, Jr. died on April 25, 2010 at the age of 97. Read More
Billed as the largest Italian wine conference outside of Italy, VINO2010, held February 2–5 in New York City, drew hundreds of people in the wine and food sector from across the US for tastings, food samplings, and events. Read More
Flor is a fragrant and refreshing sparkler full of citrus and stone fruit flavors. The bubbles are fine and the mousse is creamy, with a nutty undertone. Flor has just the sort of palate-cleansing acidity you want when eating up things like the melted, gooey, cheesey goodness of raclette. Read More
Cost-conscious food and wine pairing can work fabulously, for the simple reason that these table partners naturally elevate each other. The most humble vin or vino perks up with simpatico nibbles. And vice versa. Read More
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