“The Best Wines and Beers for Thanksgiving” Just in time for Thanksgiving, Anthony shares his top wine picks for each of the possible proteins you might encounter this holiday season.
“Behind the Bubbles” - Anthony Giglio laments how the word Champagne has become a common misnomer for any wine that sparkles, and he highlights producers in Italy who make their bubbly following the metodo classico.
“Amarone Con Amore” – Amarone is made in the laborious and time intensive process called appassimento, in which grapes are dried for several months before the crush. The drying concentrates sugars and flavors, breaks down acids, transforms tannins and helps account for Amarone’s notoriously high prices.
“The Essence of Etna” – The aromatic, complex wines from Sicily’s Mt. Etna capture its volcanic terroir.
“Sky High Wine” - The high-altitude wines made in Italy’s Valle d’Aosta region offer marked individuality, with bracing, steely whites from the region’s heights, and old-vine nebbiolos from the area’s lower slopes.
“Abruzzo Reborn” - Abruzzo might be the most underappreciated wine region in Italy. For many people, its reigning wine, Montepulciano d’Abruzzo, conjures images of inexpensive, easy-to-drink—if sometimes inconsistent—wines.