WineAtWine
Wine at Wine editorial team: tasters, sommeliers and wine professionals who have been telling the best of Italian food and wine since 2010.
£40,000 in 5 Days and She Founds a New Zealand Wine Shop
New Zealand wine has long been in the spotlight among wine lovers and has often received positive re...
La Pranda Cantine del Nebbiolo: a Squeeze of Piedmont
Having Piedmontese friends has many advantages, even if for a Neapolitan, eating at 12:30 or even at...
Fiano D'Avellino: Pink Quotas and the Meritocracy of Wine
Fiano D'Avellino Clelia Romano 2012: pink quotas and the meritocracy of wine Forgive me, I am a femi...
Kius by Marco Carpineti: Lazio Has Its Sparkling Wines Too
I recently happened to read a list of the "100 best-working wineries." I understand it's not easy to...
Recipe and Pairing: Cod Fillets with Turmeric and Ginger
This is one of those healthy yet delicious recipes, easy to cook and wholesome. Before we begin, how...
Verona: City of Wine
It's possible to visit with the tourist guides Verona, visit the show, the city and the zones of pro...
Pino di Stio 2011: can a great Pinot Nero be made in the south?
"You're a fan of Cantina San Salvatore – haven't you tried the Pinot Nero yet?" "Why did they start ...
Vitovska Čotar: few words, great taste
Vasja Čotar is not exactly what we would call a "people person" – getting a word out of him is truly...
Crypta Castagnara: quality within everyone's reach
How often do you find yourself intrigued by a wine because of its label or the name of the winery? I...
What Are the Favorite Wines of Winemakers?
There are so many people at Vinitaly, so many enthusiasts, so many industry insiders and so many pro...
Est! Est!! Est!!! Foltone: the importance of Roscetto
While I was talking with Marco Carpineti's daughter and tasting their wines, a young man approached ...
Baccabianca: Cortese like Guido
Guido Zampaglione is a figure in the wine world who intrigues me greatly – he has, ever since I firs...