During our Saturday afternoon Grand Tasting at Eat Drink SF, we attended one of the San Francisco Wine School‘s tasting classes. We enjoyed the first mini-workshop of the afternoon, tasting Chardonnay from three different countries, and we the title of the workshop so much that I was about to borrow it for the headline of this post: “Chardonnay: Burgundy, Buttery, and Beyond”. Read More…
A couple of weeks ago, I had the opportunity to meet Jeremy Parzen here in San Francisco. Many of you probably know Do Bianchi, his blog, which has been active since 2007 and is a great resource for anyone who is interested in an inside perspective of the Italian wine and food scene. “Do Bianchi” in Veneto means “Two Whites”. It’s a typical expression used by locals to order two glasses of white wine. You shouldn’t be surprised by two glasses: you always find someone to share your wine moments in the hometown’s bar.
Jeremy has a quite extensive experience as wine writer, translator and marketing consultant.
When it comes to sparkling wine, everyone’s first thought is French Champagne. It has been the go-to-wine for parties and celebrations for a long time. But it’s not the only sparkling wine known worldwide:
- Prosecco reached a solid international exposure;
- Franciacorta is now showcasing its products to the world, being the main sponsor of the EXPO in Milan;
- Spanish Cava is widely known and is produced by some of the largest wineries in the world.
When, Why, and How to Use a Decanter for Your Wine
To decant or not to decant? With apologies to Shakespeare, this is so often the question on the minds of wine lovers, for whom the time-honored practice of decanting a favorite bottle of wine can feel baffling and intimidating.
Although it may seem unnecessarily fancy and stuffy – or best left to professional sommeliers and serious collectors with hundreds of expensive bottles in their cellars – the ritual of decanting wine isn’t at all complicated or mysterious. It can be accomplished easily in the comfort of your own home, whenever the occasion arises.
Last Friday EXPO 2015 finally opened the doors to visitors from all over the world.
I say “finally” because it has been a fight back and forth between optimists and pessimists: in the last six months I kept reading that everything was still under construction and would never be ready on time from some sources and that everything was perfectly on track from other sources.
On April 11th and 12th, Fort Mason hosted the San Francisco Vintners Market, the “US first farmer’s market-style wine selling event”, founded by Cornelius Geary. The purpose of this event is to improve the experience of typical tasting events, where consumers enjoy great wines but they cannot purchase them directly at the event.
“Viaggio al Centro del Terroir” (“Journey to the Heart of the Terroir”), the tasting of 7 Brunello di Montalcino, organized by AIS (Italian Sommelier Association), was scheduled right after the tasting of 14 Chianti Classico with Doctor Wine. It happened just by chance, but it was perfect for my journey through Tuscan wines and made a lot of sense in terms of raising complexity and structure of the wines.