Wine Education and Tips
Appassimento is Italy's traditional winemaking technique of drying harvested grapes to concentrate their sugars, aromas, and flavors. From ancient Roman passum to Doppio Passo's double-pass process, a sommelier explains 2,000 years of Italian craftsmanship.
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.
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.
Vintage in wine refers to the year printed on a wine label: the year the...
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.
Stop reading labels and start choosing by region and colour. Here's the Italian way of picking wine — the same principle behind the house carafe at any Roman trattoria — applied to your everyday table.