Third in a 4-part series How to make great wine despite astringent tannins If a wine has strong tannins, you cellar it until it becomes drinkable, right? That’s one step, but there is quite a lot more to getting a good wine from grapes with very strong tannins. Sicily’s Nero d’Avola is the grape I’ve […]
Consorzio Montefalco
Umbrian good karma: rebirth of Sagrantino
First of a 4-part series Montefalco is a relatively new Umbrian magnet for winelovers, thanks in no small part to its intriguing contrasts. Start with the town itself, all hardness cushioned by softness: built on and surrounded by pink-tinged monastic era stone, perched above green rolling hillsides. Shop after shop boasts foods for grandmothers’ recipes and […]