Wine Education and Tips
A clear guide to how sparkling wine is made: bottle fermentation (metodo classico) versus the tank method (Martinotti / Charmat), the difference between Champagne and Prosecco, regional styles, and how to choose, from an Italian importer in Tokyo.
An Italian importer in Tokyo explains the difference between Old World and New World wine, taste, winemaking and how to choose, plus why the same grape changes across two worlds and which bottle fits each dish.
A screwcap is not a mark of cheapness. An Italian wine importer explains the types and roles of wine closures (natural cork, screwcap, glass stopper and more), cork taint, and tips for opening and storing each.
Why can the same kind of wine be 1,000 yen or 10,000 yen? An importer breaks down what is inside the price (grapes, winemaking, packaging, shipping, liquor tax, exchange rates, distribution) and recommends bottles by price band, from the 2,000-yen everyday to a special day.
An Italian importer explains why wine causes headaches, clears up the sulfite myth, and shares how to drink with water and food so you feel fine the next day.
Once you can read the producer, the appellation, the classification and the vintage, an Italian wine label tells you most of what a bottle is. From DOCG, Riserva and Classico to choosing with confidence, explained simply.