Pairing food with wine can be daunting. On the one hand, there’s science. Those who take that route will pore over acid matches and all that. But in the simplest terms, the best way to pair foods and wines is to remember one helpful rhyme: what grows together goes together. Translation? Eat foods grown and […]
This article is brought to you by the Prosecco DOC Consortium, the official source of all things Prosecco DOC in the United States and the host of National Prosecco Week. Mimosas are a celebration in a glass. Pairing sweet orange juice with bubbles makes any occasion feel festive. When we put Prosecco into orange juice, we […]
This article is brought to you by the Prosecco DOC Consortium, the official source of all things Prosecco DOC in the United States and the host of National Prosecco Week. Aperitivo is like happy hour, if every happy hour were beautifully lit, accompanied by incredible food and drink, and utterly life-affirming. The Italian tradition occurs […]
For years, Nero d’Avola was the “it” wine of Sicily. So much of the dark, full-bodied wine was exported to the United States that it became almost synonymous with Sicilian vino. Many of them were inexpensive and, frankly, forgettable. A more interesting Sicilian red, Etna Rosso, is now getting a good deal of attention, and […]
Double IPAs. Black coffee. Kale salad. Our taste in food and drink seems to be getting rather, well, bitter these days. But that’s a good thing, especially when it comes to appreciating the delights of acerbic apéritifs like Aperol and Campari. Traditionally consumed to stimulate the palate before eating, apéritifs — or aperitivos in local […]
It’s 2:59 p.m. on a sunny Friday in June. The heat is borderline criminal, and everyone in your office (even your boss) is packing up and heading out. You can’t stand another minute in your office and are craving something bright and refreshing to set your weekend off right. Enter Mezza di Mezzacorona Italian Glacial […]
I don’t know about you, but I have a thing about Italian food and wine. More so than with other countries and their wines, I just have to have Italian reds when I cook Italian-inspired dishes.
An Aperol Spritz tastes like summer, whether you’re currently yachting in the Adriatic, or would very much like to be. The Austro-Italian cocktail features a simple, 3-2-1, Prosecco-Aperol-soda water rubric, making it easy-drinking and customizable. It’s popular, too. GQ, Vogue, and this publication have devoted ample word count to the simple pleasures of the spritz.
On warm days or evenings (yes, they are returning at last here in the eastern part of the country), who doesn’t enjoy nursing an ice-cold glass of white wine on the patio or deck? While the experience is refreshing, you may be getting only part of the enjoyment of the wine. Did you know that really […]