While cool-climate Austria is known for its white wines, its reds are intriguing as well, particularly from the charming and versatile Zweigelt grape. Created in the 1920s by crossing Austria’s two other most prominent red grape varieties, Blaufränkisch and St. Laurent, Zweigelt is now the most planted red grape in the country.
If pairing doughnuts and beer is wrong, we don’t want to be right. Like craft beer, doughnuts are experiencing a 21st-century American renaissance. Gourmet iterations from chefs like Wylie Dufresne, and in flavors like passion fruit with cacao nibs, happily coexist with coffee-shop classics ideally consumed straight from the bag.
Dolcetto is the earliest-ripening grape of southern Piedmont’s three major red varieties. It’s often planted in the coolest pockets of the hills, where Nebbiolo and Barbera cannot ripen. Its name, translating to “little sweet one,” refers not to the wine Dolcetto produces but to the grapes themselves. Though Dolcetto wines do tend to be fruit-forward, they […]
For many, Argentina is synonymous with Malbec; but it has a signature white grape that, unlike Malbec, is actually native to the country. Torrontés, of which there are actually three different varieties, is a very aromatic grape, likely because it is genetically related to the perfumed Muscat of Alexandria.
One of northern Italy’s finest white grape varieties, Cortese is better known by the name of its most famous region: Gavi, also known as Cortese di Gavi. With a history that dates to the early 17th century, the grape is also found in other nearby southern Piedmontese regions as well as in the vineyards of […]
India Pale Ale, or IPA, is inarguably the most sought-after style of craft beer in the country. It’s also the most misunderstood. For many, hearing ”IPA” causes a knee-jerk reaction that sends them running for the hills, or for a glass of wine. The acronym is often associated with ”hoppy,” and therefore bracingly bitter, offensively […]
There’s a general rule that New World wines are more fruit-forward than Old World wines, which tend to be mineral-driven. Australian Riesling shatters that notion. While Riesling always has high acidity, Australia’s bottles can be straight-up piercing, practically shredding the enamel from your teeth. While a light white grape might theoretically clash with the massive, […]
Love it or hate it, most can agree that Pinotage is distinctive. After all, it isn’t a naturally occuring grape variety. This crossing of Pinot Noir and Cinsault (at that time called Hermitage, hence the name “Pino-tage”) was created in 1925 by scientist Abraham Perold in his personal garden. Why? Nobody knows — Perold left […]
If you don’t already know Nerello Mascalese, you should. It stars in some of Sicily’s most exciting reds, thriving in the region’s volcanic soils on the eastern side of the island. Many liken Nerello Mascalese to the Pinot Noirs of Burgundy, praising its lingering minerality and bright acidity, but the wines can actually be quite […]