Wine Education and Tips
A complete guide to bio wine and organic wine — what the labels mean, how they differ from natural wine, and why Sicily has become the world's most important organic wine region. Plus food pairings and tips for enjoying bio wine at the Japanese table.
Tannins are the natural polyphenols that give red wine its grip and structure. From grape variety rankings to the 14th-century Tuscan Governo technique, an Italian sommelier explains what tannins are and how to enjoy them.
Orange wine is white wine fermented with its grape skins, producing amber hues and rich complexity. From the ramato tradition of Friuli to the modern natural wine movement, an Italian sommelier breaks down the world of skin-contact wine.
A deep dive into the difference between wine "aroma" and "bouquet." From the Wine Aroma Wheel invented by UC Davis sensory chemist Dr. Ann Noble in 1984 to practical tips on drawing out scent in your glass — explained in detail by an Italian sommelier.
What blending is, how it differs from single-varietal wines, and the little-known historical fact that Chianti was legally required to include white grapes until 2006. An Italian sommelier explains the technique behind wine complexity.
What terroir means — explained through its three elements: soil, climate, and topography. How Cistercian monks discovered the concept in 1110 at Clos de Vougeot, and how to taste it in a Maremma wine today.