Ripasso is what happens when Valpolicella decides it wants a little more drama. Regular Valpolicella is bright, fresh, full of sour-cherry energy. Amarone is richer, warmer, and considerably more intense. Ripasso sits comfortably between the two. It carries more body and depth than ordinary Valpolicella. It’s usually easier to drink…
Prosecco has traveled again. This time it hasn’t gone to another bottomless brunch in London or a wedding where somebody’s aunt starts dancing before the food arrives. It’s in Seoul, sitting beside Korean food. Prosecco DOC sales in South Korea rose 9.8% between January and April 2026. The campaign behind…
Europe has a genuinely strange wine problem this year. Some cellars have too much wine. Some vineyards barely have enough grapes to fill a bottle. Italy is looking at storage tanks it doesn’t know what to do with. France is heading into its smallest harvest since 1957. And somewhere in…
Cameron Diaz has never been quiet about what she thinks belongs in a human body. In her own wellness book, she made the case that just because you can chew something, swallow it, and eventually pass it, that doesn’t make it food. It’s blunt, it’s a little disgusting, and it’s…
For years, alcohol-free wine had exactly one hard problem, and it wasn’t the alcohol. It was the wine. You could remove the alcohol easily enough. Design a nice label, print 0.0% somewhere reassuringly large, and tell everyone this was the future of drinking. Then somebody tasted it. Too sweet, too…
Okay, so I need to tell you something. It’s going to make you side-eye every wine shop you’ve ever walked into. You know how you pick up a bottle, check the label, maybe Google it standing in the aisle like a completely normal person? Then you take it home. There’s…
If Italian sparkling wine is having a decent year while everything else struggles, there’s an obvious explanation. Prosecco. It’s always Prosecco, the bottle that conquered brunch, colonized the aperitivo hour. The one that convinced half the world that adding orange liquid to bubbles counts as a personality. Except Prosecco is…
Imagine having a genuinely good harvest and being told: excellent, now don’t sell all of it. That’s more or less what’s happening in Valpolicella this year. The 2026 harvest started early, nearly two weeks ahead of the historical average. Corvina is already in. Corvinone and Rondinella are close behind. Despite…
We use cookies to improve your experience on our site. By using our site, you consent to cookies.
Manage your cookie preferences below:
Essential cookies enable basic functions and are necessary for the proper function of the website.
These cookies are needed for adding comments on this website.
Google reCAPTCHA helps protect websites from spam and abuse by verifying user interactions through challenges.
You can find more information about our Cookie Policy and Privacy Policy.