Man in the middle
Barolo winemaking is infamously split into two camps: the modernists and the traditionalists. But Pio Boffa, winemaker of Pio Cesare winery, shows that the best approach is to mix and match methods from each side.
Barolo winemaking is infamously split into two camps: the modernists and the traditionalists. But Pio Boffa, winemaker of Pio Cesare winery, shows that the best approach is to mix and match methods from each side.
Burgundy’s white wine outpost has been producing styles that have left Chablis fans in two opposing camps. Jenny Tan checks out the scene at the Grand Jours du Bourgogne.
For winemaker Grant Taylor, Central Otago’s various sub-regions offer fascinating opportunities to produce complex and top class Pinot Noirs.
After being blown away by the taste of Orval—a beer produced in limited quantity from a Trappist brewery—in Belgium, hop fanatic Roland Utama was disappointed that he could not find the same elixir in Singapore.
By actively seeking out and planting a variety of indigenous grapes and balancing traditional winemaking with an open mind, Cesare Cecchi has taken his family’s wine estates into a new era in Tuscany.
With just ten seats in Proletariat, the latest craft beer bar in New York’s East Village, you’d have to arrive early to snare a bum spot and let beverage director, Chris Elford, take you through almost 30 different and unusual brews from around the world.
Noemia d’Amico, co-owner of Paolo and Noemia d’Amico winery, took a chance with Tuscia, a little known wine region in Italy, and has been reaping the harvest ever since.
By fusing a winemaking tradition with a hip image, Giorgio Polegato, president of Astoria winery, aims to broaden the appeal of prosecco enjoyment.
It seems like the wine region of Margaret River is sparing no expense to give its Barossa Valley and Hunter Valley neighbours a run for their money when it comes to fiestas.