The Italian Abroad Wine Blog
The Italian abroad wine blog is my wine blog and diary. I founded Italyabroad.com in 2003 and have been living abroad for almost 20 years and this blog is a collection of my thoughts mainly about Italian wine and food, but also wine and food in general. I come from an Italian wine making family and got acquainted with wine at a very early age, but I don't just love Italian wine, I love any good wine and enjoy plenty of it, as well as good food and travelling, and often my posts include a bit of everything.
To help you understand Italian wines, we have designed a series of Italian wine regions maps featuring DOC and DOCG wines showing the origins and the grapes making your favourite Italian wines. I also wrote a post on the Italian wine appellation system explaining and demystifying the Italian wine classification system and what it really means for Italian wine lovers and wine drinkers in general.
Lastly, we have a Youtube channel where you can watch me tasting some of our wines and answer your questions about Italian wines and grapes, from the real meaning of DOC to what is an orange wine.
Hope you enjoy reading this wine blog and please get in touch if you have any question.
Displaying Post 1 - 10 of 196 in total
I recently read a post from a fellow wine blogger titled “Simple wines”. The post is about good, drinkable wines costing less compared to the “others” produced by the same winery and the article takes inspiration from the writer enjoying a good prosecco costing only “about €10”. After reading the post I asked myself whether these were simple wines or simply made wines? I can certainly define a simply made wine but could not define a simple wines, what is a simple wine? I believe simply made wines, for me, or simple wines, in a time where living costs are sky rocketing, could not be more actual to talk about.
I have recently returned from Villaggio Coldiretti, a village organized by the Coldiretti, the Italian farmers’ association, held in Milan and what a great trip it was. Not only the weather was hot, maybe a bit too hot, but the food and the wine were simply beautiful and then the location, more than the venue, Castello Sforzesco and its park, in the heart of Milan, only a few minutes away from the Duomo, with its green and tranquillity.
When I founded Italyabroad.com, in 2003, wine was, for many, an unknown subject; a subject that very few people could understand let alone explain; these were the times where wine critics could make or break a winery, they were treated like celebrities. These were the times where winemakers worshipped wine writers; winemakers would have given anything for a 90 plus review or a mention from the likes of Robert Parker, and wine drinkers were eagerly waiting for their Sunday’s wine columns with their wallets ready and there were only a few wine competitions. These times are now gone
Awards come and go, one year the wine is a gold medal winner the next not even bronze, every vintage is different, every judge has a different palate and nose. I recently saw an advert for a wine with a big gold medal and when reading it, I read “2016”, an award won for the 2016 vintage is being used to promote a 2021 vintage and has been for every vintage in between. If we don’t judge a book by its cover, we should not judge a wine by its award.
These are all elements that not only affect the price but also the quality of the olive oil, the health benefits, and one of the main benefits are the polyphenols, the peppery taste, described by some as the “bitter” taste, a good extra virgin olive oil must be peppery or bitter. If not, the oil, technically described as “flat”, doesn’t have any of its health benefits, not worth its price, even if it is only a couple of pounds.
Wine lovers and wine connoisseurs are aware of the importance of pairing the right wine with the right types of food, from simple, generic pairing rules such as pairing red wine with red meat and white wine with fish to more complicated pairings for the more experts, still too many overlook the correct serving temperature: each wine should be drunk at the right temperatures. By drinking the wine at the right temperature not only it will enhance the flavours of the food but you will be able to grasp the full spectrum of the wine’s aromas and flavours, to fully appreciate it.
Pecorino’s wines from Abruzzo, except for the recently created DOCG Terre Tollesi or Tullum appellation, are all bottled as Pecorino DOC making difficult, if not impossible, for wine lovers and drinkers to be aware of the differences between their styles, however, any Pecorino wine well made is worth drinking
The Italian craft beer movement is still here, less breweries and less excitement, but plenty of independent breweries producing outstanding beer, breweries that now have several years of experience and whilst they stopped experimenting with beer, they kept learning and improving on the beers they produce. At the beginning of the beer revolution, Italians would know very little about beer, beer wasn’t cool or trendy, and was mainly drunk on the back room of small villages’s bar up and down the country when playing cards
But whether you believe in natural wines or not, the wine industry is moving toward a more sustainable and natural approach and if natural wine is the current trend, once the trend fades out and it will, the right wine making process will be something in between that will take into account its impact on the environment whilst ensuring that wine drinkers do not experience “mousiness”. Until then…
Cheap food is killing us, literally, shortening our lives and creating addictions, and costing the national heath service millions, if not billions, every year that could be spent in curing other illnesses, but there is a solution. The solution is to become aware of what we eat, what we buy, what we give to our children and the way to do that, is by simply reading the ingredients and choose the products made with the shortest possible list
Displaying Post 1 - 10 of 196 in total