Wine Education and Tips
Discover what Valpolicella Ripasso is, how it differs from Amarone, its flavor profile, and the best food pairings — explained by an Italian wine importer in Tokyo.
Does wine really get better with age? Most wines are made to drink young. Learn which wines age well, how to store them at home in Japan, and the story of ancient Rome's legendary Falernian wine — explained by an Italian-born sommelier.
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...