This summer I've been between Italy and Croatia, a highlight of which has been enjoying Amarone with friends in Croatia. Verona's famous red is likely to enhance any dinner, but I particularly enjoyed consuming a bottle here, because the oak used in Amarone grows in Croatia. It's easily overlooked that the most prestigious wines from the … Continue reading Slavonian Oak
These days I've been talking to people about my project to write about Prosecco and wines of the Veneto, alongside cultural history and wines of the former Venetian empire. It has been interesting to discuss how far 'the Prosecco trail' may reach. The Dalmatian Coast, and its wonderful wines, is a likely place for the … Continue reading Terrazzo in Creta, Croazia and Chioggia
Ready for a bit of terminology? In the world of sparkling wine traditional method and tank method fermentation are the most common ways to intensify and stimulate bubble action in wine through secondary fermentation. It's not quite so simple, but it is generally fair to associate traditional method with Champagne and tank method with Prosecco. Tank … Continue reading Charmat Method
Sometimes Prosecco doesn't have bubbles. It's still Prosecco, it's just still Prosecco. It's typically called tranquillo and you'd be right to ask, 'what's the point of prosecco without fizz?' Zero-bar tranquillo, first and foremost, is cool because it's a way to focus on the character of the Glera grape as it was enjoyed for centuries … Continue reading Va Tranquillo…It’s Still Prosecco!
I'm not immune to the charms of Wes Anderson's Grand Budapest Hotel or for that matter Stefan Zweig's The World of Yesterday, but I'm also not an Austro-nostalgic fighting for the return of the Südtirol to Vienna. Turbulent histories have marked Italy's eastern vineyards, inviting comparisons to France's Champagne region, since somehow the celebratory bubbles … Continue reading Vines of a Lost Emprie