Wine Education and Tips
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.
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.
A sommelier's guide to reading wine labels — DOCG, DOC, IGT and Italian classification explained, plus vintages, producers, and how to use label information when choosing wine in Japan.
A clear breakdown of wine sugar (residual sugar) by style. Compare grams per glass for dry, sweet, and sparkling wines, and learn how to pick low-carb options from an Italian wine importer in Tokyo.