“Nero d’Avola is the most important grape in Sicilian wine-making,” announced Alessio Planeta at the outset … Planeta champions Nero d’Avola winesRead more
Wine
Gruet sparkling wines just keep getting better
We’ve been drinking Gruet wines for about 25 years now, and we hope to keep drinking … Gruet sparkling wines just keep getting betterRead more
Reviving white wine sangría for summer dog days
We’re in the hottest, sweatiest part of summer in the northern hemisphere. These are the dog … Reviving white wine sangría for summer dog daysRead more
Getting a handle on premium Chilean wines
My understanding of Chilean wine has been minimal. Exposed largely to inexpensive Cabernets and Sauvignon Blanc, … Getting a handle on premium Chilean winesRead more
Luce wines turn toward the future
As one of the first super Tuscan wines, Luce was the joint vision of the Marchesi … Luce wines turn toward the futureRead more
Prosciutto and fig pizza rocks with Terso Bianco
Celebrity chef Todd English first made a name for himself in Boston with his fig and … Prosciutto and fig pizza rocks with Terso BiancoRead more
Provençal rosé cries out for pissaladière
Sometimes the wine demands a departure from the best-laid plans. With a pretty upscale version of … Provençal rosé cries out for pissaladièreRead more
Preview two bright wine pours for spring
Winemakers often go out on tour this time of year. In the northern hemisphere, they’ve just … Preview two bright wine pours for springRead more
Brilliant Sancerre boosts saffron & roasted-squash pizza
We have to admit that we prefer good Sancerre to the New World versions of Sauvignon … Brilliant Sancerre boosts saffron & roasted-squash pizzaRead more
Drink Progressively at Harvest in Cambridge
One of the pioneers of New American Cuisine, Harvest restaurant (44 Brattle St, Cambridge, Mass., 617-868-2255, … Drink Progressively at Harvest in CambridgeRead more