Wine Regions
A sommelier's guide to the best Sicilian wines: crisp Inzolia and Grillo whites, Nero d'Avola reds, how they pair with seafood and Japanese food, and the island's regional styles. All in stock now.
Primitivo di Manduria, the dense red of Salento in southern Puglia. An Italian in Tokyo on the world's highest minimum alcohol for a dry wine, the old alberello bush vines, Japanese food pairings, and a bottle to start with.
Chianti Rùfina, the highest of all Chianti zones in Tuscany. An Italian who pours wine in Tokyo on the charm of its lively, elegant, age-worthy Sangiovese, the Japanese dishes it loves, and a bottle to try.
Morellino di Scansano is a DOCG red wine made from Sangiovese in Tuscany's Maremma. Tasting profile, regions, why it pairs so well with Japanese food, and the bottle I recommend, from an Italian importer pouring across Tokyo.
A plain-language guide to Barolo: its character, flavor, and food pairings. The long-lived, noble Piedmont red made from Nebbiolo, with a region focus and a recommended bottle.
A regional guide to the wines of Puglia in southern Italy. Centered on Primitivo: the land's character, food pairings, and a recommended bottle at 2,200 yen.