Miscellanea
Miscellanea is the section where we report on food and wine topics that do not fit into DoctorWine’s other thematic columns.
Interview with Professor Giorgio Calabrese
Education is the key word to learn how and how much wine to drink in order not to cause harm to our bodies and enjoy a good glass of wine, we talk about it with Giorgio Calabrese. Wine consumption in...
The 10 most read articles of 2024
Here is the very special ranking of the 10 most read articles in this 2024 just behind us on DoctorWine. The reasoned opinion is what interests us most. We intentionally left out of this ranking the articles dedicated to the...
Natural wines: Riccardo Polegato talks about it
“The concept of natural wine is, at best, a clever marketing strategy; at worst, a deception.” the word of Riccardo Polegato, a producer from Friuli and owner of La Viarte. And here he explains why. Riccardo Polegato, born in 1996,...
Journey to Franciacorta, a book, a diary
Treccani celebrates Franciacorta with the book “Viaggio in Franciacorta,” a kind of diary, signed and lived by Armando Castagno. The tale of a territory to explore with the five senses, between nature and good wine. A travelogue, a personal and...
Angelo Gaja’s article in La Stampa on Sunday 24
Here is what Angelo Gaja wrote for the Piedmont newspaper La Stampa on Sunday, Nov. 24. The Langhe at the crossroads and the courage to dare. But our wines are not workhorses. It is a mistake to expect Barolo and...
Interview with Andrea Moser
Andrea Moser is a winemaker and manager, a strategic consultant who helps wine companies develop their identity in the market. We interviewed him to learn about his new projects. Trentino-born, class of 1982. After working Nine years for Franz Haas...
Barolo en Primeur returns
The 4th edition of Barolo en Primeur is scheduled to take place next October 25 in Grinzane Cavour. Philanthropists from around the world will be connected live from New York and London. So many new developments this year, among the...
The wine-image
Different typology from the previous ones, which does not talk about the wine itself but about what it represents and its ability to fulfill expectations that are not tasting but status symbol. This sixth macro-typology would be worth serious consideration...
The wine-earth
After wine-alcohol, wine-sugar, and wine-fruit, here we come to the fourth “category”: wine-earth, the one that puts its connection to the territory of origin before everything else. If you reread the rating sheets published in the old vintages of the...
The wine-wood
We came to the third category identified by Stephen Millions, that of wine-wood. A type of wine that corresponds to a world taste standard, as long as the wood is well dosed. Wine-wood has dominated the scene for a few...
The wine-fruit
Here we come to the third category of wine identified by the author: wine-fruit, that which releases aromas and flavors of fresh fruit. There is not a person in the world, expert or novice, regular or occasional drinker, who does...
The wine-sugar
From wine-alcohol we moved to wine-sugar. Because the sweet taste is the one most likely to meet people’s taste buds. If wine-alcohol has been the dominus of the wine scene for millennia, in each time it has had to cede...
Wine alcohol
For millennia, alcohol was the parameter by which wine was judged, made and drunk. Today, things have radically changed thanks to evolving winemaking techniques. Alcohol wine is that wine that has trod the scene as a protagonist for a few...
The six faces of planet wine
In addition to classic categories, remembering to unconventional parameters can guide us to enjoy even more fully what we pour into our glass. The primary supplier of raw material of any form of communication has a specific identity: it is...
Four flavors plus one. The Umami
Umami is a flavor that is relatively new to us in the West, but rooted in Eastern cuisines, synthesizing salty, sweet, and bitter and found in soy sauce. As well as among the descriptors of several long-lived wines. It is...
Domus Artium Reserve is born
With the launch of this new wine lounge, a private club for lovers of art and taste, wine is gaining status. Domus Artium Reserve is born. It was presented in Milan, at the Mengoni Room of the Cracco restaurant in...
Four flavors plus one. The Bitter
Ready for the four flavors plus one, bitterness. How many times have we twisted our mouths at this taste that is generally contrary to our preferences since these, we saw in the “second episode,” from childhood are naturally predisposed toward...
Four flavors plus one. The Salty
Here we come to the third flavor: the salty. We are all familiar with it and crave it on our plates, to the point that a bland, drab, dull, silly, or whatever you want to call a salt-free food, we...
Four flavors plus one. The Sweet.
We saw last Thursday the first of the four flavors (plus one) that make up the flavor family: sour, sweet, salty, bitter and umami. Today is the time for dessert. It is the most beloved flavor and possesses the longest...
Four flavors plus one. The sour
We have been taught since childhood that there are four flavors: sour, sweet, salty and bitter. For the past few decades, umami, which comes from Eastern cultures and has entered "our taste buds" with the boom in ethnic cuisines, has...
Wild Wines in Rome
Not just natural wines, but really wild wines in Rome. At least that is how the wines are defined in the title of the Roman event dedicated to them. An "alternative" event, which managed to capture the interest of hundreds...
Cantina Caprai and ITS: the future of the vineyard is Digital!
Cantina Caprai and ITS Umbria untether the world of agriculture with a vineyard digitization project. La Caprai Winery of Montefalco has consolidated a collaboration of more than 10 years with the ITS Umbria , serving as a classroom for students...
Calici&Spicchi , the first book on wine/pizza pairing
At last, the indispensable tool to discover Antonella Amodio's sensory journey through 101 pairings with the right wine-from the traditional Margherita pizza to the most creative. Let's learn how to choose the ideal wine for the pizza we eat: Goblets&Spicchi...
To learn all about PIWIs, The Resistant Viticulture
After the signing of the bylaws of the new association PIWI Italia, the presentation of the book "PIWI, La viticoltura Resistente" was held with the presence of authors Ivano Asperti and Luca Gonzato. In this new and unprecedented 340-page volume,...
Flos Olei 2024, the guide to the world’s EVO oils, arrives
This is custom heading element Flos Olei 2024, the 15th edition of the first and only guide dedicated to extra virgin olive oil internationally, is finally available. Once again this year’s volume, edited by Marco Oreggia and Laura Marinelli, features...
The situation in Puglia and Primitivo di Manduria (2)
After seeing the position of Novella Pastorelli, the President of the Consortium for the Protection of Primitivo di Manduria, we interview today Donato Pentassuglia, Regional Agriculture Councillor, and Michele Schifone oenologist and owner of the Cicella masseria winery. We asked...
Barolo en Primeur 2023
Technical tasting at Enosis Meraviglia to present the third edition of the charity project, with the auction curated by Christie’s scheduled for Oct. 27. Created through the collaboration between Fondazione Cassa di Risparmio di Cuneo, Fondazione CRC Donare ETS, and...
Tuscany and Piemont for investment wines
At +9.2%, made-in-Italy investment wines remain a strategic asset for those wishing to diversify their portfolios. But which homegrown labels are worth the most? These are the best-performing Italian wines under the watchful lens of investors around the world. Investing...
Interview to professor Attilio Scienza
“This is not the annus horribilis of wine. And I’ll explain why.” And let’s not forget precision viticulture. We reach Attilio Scienza by phone at his home in Trentino. In Palermo there is apocalyptic heat and the mercury column touches...
Daniele’s father passed away
The funeral will be held this morning at Church Sant’Antonio da Padova in Rome. Yesterday afternoon Alfredo Cernilli, Daniele’s father, passed away. He lived a very long time, more than a century; in a few weeks he would have been 101...