Interview: Antonella Manuli’s and Lorenzo Corino’s patented method + wines, lasagna, sustainability, and dogs #ItalianFWT

Last week, I enjoyed watching the sun set, twilight fall, and the glow of the moon in Tuscany, Italy.

In front of the house with views of vineyards and the farm of Antonella Manulli, I chatted about sustainability and the Metodo Corino with co-innovators Antonella and Lorenzo Corino and their importer Sheila Donahue of Verovino.

This is one of the oldest places in the world for wine grape cultivation, going back 4,000 years.

As we talked, we all sat outside  with our dogs, enjoying the fresh air. Continue reading

Tasting The World’s Best Olive Oil, Talking Sustainability: La Maliosa’s Antonella Manuli #EarthMonth2020

Spring and easter is all about regeneration: green pops out everywhere, Jesus comes back from the dead, rabbits deliver eggs. Some say the word Easter comes from Ēostre, a Germanic goddess who had festivals held in her honor during the month Ēosturmōnaþ, the equivalent of April by pagan Anglo-Saxons which was followed by the Christian Paschal month which celebrates the resurrection of Jesus.

April is also Earth Month, and the perfect time to celebrate regenerative agriculture. But with the current corona virus crisis, all Earth Month gatherings are off.

And so are wine events. Fortunately,

/model Crisis Bunny MB Hanrahan. Photo: Dina Pielaet.

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#ClinkDifferent: 4 Affordable Red Bordeaux Paired With Instant Pot Oxtail Beef Bourguinonne

First, how are you doing?

And second, what are you drinking?

Over here at Wine Predator, we’re focused on comfort food and wine right now (well, all the time!) and we’re here to say that you don’t have to break the bank to live it up right now.

In a restaurant, this rich Oxtail and beef shank dish paired with a Bordeaux wine would cost a small fortune. But in the instant pot, it’s fast, easy, and delicious! Plus Bordeaux at home is much less expensive and it comes in a wide range of prices.

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Chicken and Savoie for Sweethearts, with Fondue for Friends #WinePW

You never know who you will meet and what you’ll talk about during the 7-15 minute ride up on the mountain in the icy wind while in the confined space of a ski lift. Generally there are greetings and pleasantries about the weather and the ski conditions, where you’re from and where you usually ski. Topics are usually lightweight, often playful, always friendly. Over New Year’s we skied two days at Snow Summit at Big Bear in Southern California, then two days at our “home” mountain of Mammoth, then three days at Lake Tahoe.
It was on a lift at Squaw Valley about 10,000 feet in elevation that I recognized that the woman I was squeezed next to had a French accent. She and her husband grew up skiing at Chaminix in the French Alps, she told us, then she revealed that she grew up in Jura and her husband in Savoie.
Delighted, I asked her about the wines of the region and the cuisine they paired with them.  Cheese, they said, and potatoes, especially cheese fondue, but what they loved with the wines most was chicken bresse, made with mushrooms and cream which she says she cooks in a dutch oven for 2-3 hours.

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Introduce a Friend to French Wine 2: Loire’s St-Nicolas-de-Bourgueil AOC Les Quaterones, Amirault #Winophiles

Three Loire Cabernet Franc by Xavier Amirault

What can make French wine confusing to newcomers is that often the name of the grape inside the bottle is nowhere to be found on the outside of the bottle.

That means to know what grapes are inside the bottle you have to know what is grown in the region named on the bottle.

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May There Be Bubbles for Brunch! Plus Negronis, Strata for #WinePW

Let’s Do Brunch! So said Sue and I in suggesting this month’s Wine Pairing Weekend prompt.  We had no idea that this is actually #BrunchWeek for food bloggers who are also writing about Brunch this week!

But how many bloggers are writing about BRUNCH and WINE? Well, I’ll bet quite a few because for many a defining feature and interest in brunch is that they probably invented brunch so we could have wine with breakfast!

And for many, wine at brunch means BUBBLES! And while this was indeed true for many of us participating in Wine Pairing Weekend (scroll down and you’ll see!), Sue and I fell in love with a special Brunch Negroni! Continue reading

Is Garnacha the next “great grape”? Find out Tuesdays in April 6pm PST

beso de vino
Tonight, Tuesday April 21 from 6-7pm PST, is the third night of four focused on “The Next Great Grape: Garnacha” on Wine Studio hosted by Protocol Wine Studio. James Beard Award-winning wine and food writer, WSET Instructor, and public speaker Lyn Farmer aka @FizzFan visited the Cariñena region last June and brings his insights into the history, sights, sounds and tastes to the weekly discussion:

“I believe Cariñena is positioned to take a vibrant place on the world wine stage. It is not (yet) so well known as regions slightly to the north like Ribera del Duero and Rioja, nor is it (yet) so trendy as Priorat and Toro, but Cariñena’s day is coming.”  @FizzFan

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