How a Forgotten Bottle of 1978 Inspired a New Approach to Sangiovese Talk about an awkward moment. It was 2009, and I had just started my first consulting project for a Tuscan winery. The new owners wanted to overhaul production. Over lunch at their restaurant, we tasted through their estate’s wines—blends of Sangiovese and international […]
Sangiovese’s Signature Read More »
Tuscan cuisine is ostensibly simple: a few, fresh ingredients, combined quickly and served casually. And yet, “Things are so black-and-white in Tuscan cooking,” says Fanciulle winemaker, Jem Macy. “The rigidity at the backbone of Tuscan meals is ridiculous.” Only perfectly-honed habits can explain how well people eat in a region where there is no “haute
Pomarola: The Essential Pasta Sauce Read More »
Yesterday, the Italian holiday season came to a close with the Feast of Epiphany, the last in a long line of family get-togethers and rich meals. For a while, at least, the days of prescribed dishes (tortellini in broth for Christmas, lentils for New Year’s, etc.), multi-course meals and tables of hungry relatives are over.
Fanciulle Inspires: An Easy, Elegant Tuscan Supper Read More »
Valerie Stivers and Hank Zona are taking over the blog today to share a pick-of-the season autumn recipe to pair with Fanciulle wines. We are thrilled to offer their perspective on this fall pairing which brings together the best of seasonal Tuscan ingredients and our wines. Read on for their discussion of how each ingredient
Duck, Duck, Radicchio Read More »
