In summer, serving some red wines slightly chilled is finding room in specific settings: restaurants attentive to service, producers focused on drinkability, and consumers looking for wines that feel more immediate. This is not a wholesale shift in wine culture, nor a uniform change. It is a small but telling sign that warmer weather pushes […]
It happens to everyone: you find yourself standing in front of a wine shop shelf, or scanning a restaurant wine list, bottle in hand, not quite sure where to start. The label is right there — often beautiful to look at, sometimes almost cryptic. Yet, if you know what to look for, those few square […]
[Fact-check: ok_with_revisions] Soften or contextualize all numeric thresholds (e.g., ‘below 12.5%’) — present them as typical/indicative ranges, not absolute cutoffs. | Add a short citation (OIV or an oenology textbook) for the technical definition of ‘dry extract’ and for the statement that ethanol and glycerol contribute to mouthfeel. | Insert one sentence acknowledging other important modifiers of perceived body (acidity, tannin, serving temperature, carbonation) so readers don’t infer body is determined solely by extract/alcohol/glycerol.
This is not just a cyclical dip. The signals coming from the global market and from Italy point to a sector entering a phase of reset: volumes are weakening, demand is changing shape, and wine is being pushed to rethink its position more deeply than it has had to in recent years. On the global […]
Pour a young white wine into a glass and pay attention to what happens in your mouth at the first sip: a sudden rush of saliva, a lively, almost electric sensation that lasts a few seconds and leaves you wanting more. That jolt is acidity. Not a flaw to be corrected, not an excess to […]
There is a precise moment during the tasting of a young red wine when the mouth stops feeling soft. The cheeks contract slightly, the saliva seems to vanish, and what remains is a dry, faintly rough sensation that wraps around the gums and lingers a little longer than expected. That is tannin speaking. And once […]
In recent years, the term PIWI has appeared more and more frequently in discussions among winegrowers, winemakers and wine enthusiasts. For some, these varieties represent the future of sustainable viticulture; for others, they remain a curiosity destined to stay within a niche market. As often happens, the reality is more complex. PIWI grape varieties are […]
There is a distinction in wine that is easy to blur when labels start sounding too similar. Dealcoholized wine and naturally low-alcohol wine are not the same thing. In the first case, alcohol is removed after fermentation; in the second, the lower alcohol level comes from choices made in the vineyard and in the cellar. […]
The idea for this research came from a conversation I had over dinner with a colleague. Despite being a professional sommelier, he took for granted a belief that is still extremely widespread: screw caps are mainly suitable for young, immediate white wines, while cork remains the necessary choice for more important wines intended to evolve […]
Italian wine is in a period of adjustment on two fronts at once. Outside the country, some historically strong markets are slowing down; at home, the base of regular drinkers looks more fragile and older. This is not a sudden break, but a collection of signals that is forcing the sector to read the present […]