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Posted: 2026-01-05 06:00
I've gravitated towards Amaro as I have aged and I wanted to start 2026 with a sip of one of my favorites: the Amaro Nonino Quintessentia®. Expect just a touch of sweetness and a profile dominated by Seville Oranges on the nose and the citrus continuing to the finish alongside fennel, cinnamon, Werther’s caramel, and mountain herbs. Love the unique roundness. The Grappa Nonino Distillery was founded in 1897 by Orazio Nonino in the Friuli region of Italy and has run through six generations as Benito and Giannola passed control over to their three daughters Cristina, Antonella, and Elisabetta (the 5th generation). And the 6th generation has already made an impact with Cristina's daughter Francesca taking a major role in the family operations. In 1933, Antonio Nonino (the third generation) started producing Nonino liqueurs like the Amaro Carnia, an infusion of herbs from the mountains of Friuli, using grappa as the base. After Antonio died n 1940, his wife Silvia became the first woman to manage a distillery in Italy and her knowledge of botanicals lead her to create the Aperitivo Bianco Nonino. Silvia became the first in a long series of Nonino woman distillers. During her tenure, Silvia also revised the recipe of the Amaro Carnia, and by adding selected botanicals, created a more complex amaro: Amaro del Friuli. In 1973, Benito (4th generation) and Giannola Nonino started a worldwide distilling trend by introducing the very first single varietal grappa -- Nonino Monovitigno, made from Picolit - an indigenous grape from the Nonino distillery's home region of Friuli Venezia Giulia. The concept was revolutionary because suppliers traditionally combined the pomace (the post-pressed pulpy matter of grape skins, flesh, seeds, and stems) for all grape varieties into the same bins. The combined pomace was usually then fermented and distilled into grappa. And most winemakers were reluctant to change this process until Giannola recruited the wives to separate the varieties in exchange for higher payments. In 1992, the distillery replaced grappa in the recipe of the family amaro with ÙE® Grape distillate aged for a minimum of 12 months in barriques and small casks. This grape distillate was created by Giannola and Benito in 1984 using a discontinuous distillation* process in copper steam stills. This amaro was also rebranded as Amaro Nonino Quintessentia®. The ancient family recipe still uses herbs from the mountains of Friuli and the grape distillate is usually a blend of Ribolla Gialla, Moscato, and Malvasia grape pomace. The Quintessentia® is aged five years and barrel before it is packaged in an old pharmacy bottle at 70 proof.
* Discontinuous distillation means that at the end of each "batch", or distillation cycle, the distilled grape pomace is unloaded from the cauldrons and replaced with other fresh grape pomace ready to be distilled. Therefore, between each cycle of distillation, it is necessary to stop the process to allow loading and unloading. The "discontinuous" method represents the historic and artisan system to produce Grappa and is not to be confused with the industrial "continuous" method.
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Posted: 2025-12-31 09:37
Vin Santo del Chianti is a traditional Italian dessert wine produced in the Chianti region of Tuscany, recognized with a Denominazione di Origine Controllata (DOC) status in 1997. It is made using the "passito" method, where white grapes—primarily Trebbiano and Malvasia—are hand-harvested and dried for several months to concentrate their sugars before being pressed and fermented. The wine is aged for a minimum of three years in small wooden barrels, traditionally made of chestnut or oak, known as "caratelli", which range from 50 to 300 liters in size. We first experienced a Vin Santo del Chianti during a visit to Fattoria Poggio Alloro, a farm winery overlooking San Gimignano. The farm specializes in Vernaccia di San Gimignano, Grappa, Chianti DOCG, and Vin Santo del Chianti. The name Poggio Alloro means Bay Leaf Hill, and it refers to the bay laurel bushes that grow everywhere on their property. This is a destination providing spectacular views of San Gimignano and the surrounding rolling hills as well as organically growing a multitude of agricultural commodities from grapes; olives; fruits; vegetables; and grains: barley, oats, corn, sunflowers, durum, wheat, and farro to produce the delicious durum, semolina and farro pasta. Their Vin Santo del Chianti is made in the traditional method described above using Trebbiano Toscano, Malvasia, and Colombana Nera grapes. DNA analysis confirms that Colombana Nera is a natural cross between Sciaccarello (Mammolo) and an unknown parent variety. Despite its thick skin, it produces a light-colored wine - so used prevalently in blends. After fermentation, the wine is aged minimum five years in caratelli casks. The color is golden amber, with a toasted fruit aroma, with a slightly sweet fig and apricot flavor. Serve with biscotti.
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Posted: 2025-12-29 06:00
It was fortuitous that our Christmas Eve dinner at Ambar included a bottle of the Milosavljevic Winery Tamjanika Vila Vina. Tamjanika is an autochthonous Serbian variety where the grape’s etymology translates to incense and in old Slavic, Frankincense. The grape is thought to be a local clone of Muscat Blanc à Petits Grains -- the oldest member of the Muscat family and one of the oldest grape varieties in the world. The variety is named for its small berries and seeds (petits grains) which leads to a range of citrus, floral and spice aromas, with a full, dry palate. Tamjanika shares the intensely pronounced muscat aroma and flavor. On the nose, it is richly floral and fruity; in addition to jasmine, strawberries, peaches, and honey, it is sometimes accompanied by notes of citrus and tropical fruit. On the palate, it is refreshing with a long and pleasant finish. And that is the case with this Tamjanika Vila Vina. It is straw yellow in color and exudes that favorably muscat aroma followed by a pleasant herbaceousness, stone fruit, and spicy palate. The grapes for this wine were grown in the village of Bucje, Serbia, on the right bank of the Zapadna Morava River, where vine cultivation dates back to Roman times. The Tamjanika vines were planted about 1200 feet above sea level and are farmed as sustainably as possible including the use of grass and beneficial flora between rows to support ecological balance. The Milosavljevic Winery is a family-owned winery that was founded in 1978 by Branisav Milosavljević as a brandy producer, then added wine to the portfolio in 1980. This laid the foundation for the current winery which was re-incorporated in 2006 by Milomir Milosavljević as a family winery and introducing the Vila Vina brand. Milomir had spent 35 years in Switzerland, "learning from the best and adopting modern methods of viticulture and viticulture that included the precision of German winemakers and the sophistication of French winemakers". Today the winery is run by a triumvirate of Milomir, his son Dragan, and Milomir's grandson Branko.
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Posted: 2025-12-23 07:11
🎄 Bock Beer & the Christmas Season: A Brew Steeped in Catholic Tradition 🍺  Rich, malty, and warming, Bock beers have long been tied to the Catholic calendar. Originally brewed in the 14th‑century German town of Einbeck, Bocks or "ein Bock" became known as celebratory beers—stronger, darker lagers released for special occasions. Brewers relied on techniques levered from German monastic brewers By the 19th century, breweries—especially those founded by German immigrants—were crafting seasonal Bocks for Christmas, Lent, Easter, and winter gatherings, making them some of the earliest “seasonal releases” in beer culture. As Christmas approached, a Bock became a small sign of the season’s shift: from the quiet penitence of early Advent to the joyful feasting of Christ’s Nativity. In many Catholic regions, sharing a strong winter beer was part of gathering with family, honoring tradition, and celebrating the Light entering the world.  Traditionally, Bock beer is a sweet, relatively strong lager with an alcohol by volume (ABV) ranging from 6.3% to 13% or more, depending on the variant, and a color ranging from light copper to brown. It is characterized by a malty, toasty aroma and flavor, low to moderate bitterness (20–30 International Bitterness Units), and a smooth mouthfeel with low to moderate carbonation.
🍺 What exactly is a Doppelbock? In contrast, a Doppelbock is a stronger and richer lager that originated in Munich, Germany, and is considered a "double" version of the traditional Bock beer. It is characterized by its deep, reddish-brown to dark brown color, intense malty sweetness, and a full-bodied profile with a noticeable but smooth alcoholic strength, typically ranging from 7% to 10% ABV, though some examples can exceed 12%. The style is known for its toasted, bready malt character, with notes of caramel, toffee, and dark fruits like prune and raisin, while hop presence is minimal or absent. Historically, it was brewed by monks of the Paulaner order, who referred to it as "Sankt-vater-bier" (Blessed Father beer), later shortened to "Salvator," a name now trademarked by Paulaner. The beer earned the nickname "liquid bread" due to its high caloric content and role as sustenance during fasting periods, particularly Lent. Modern Doppelbocks are well-attenuated, resulting in a less sweet profile than historical versions, with a clean fermentation character and low to medium carbonation. Domestic examples of each style can be found with Louisiana's Parish Brewing Bock, Settle Down Easy Brewing Frühlhardy and Internationally, we enjoy the Hofbräuhaus Delicator.
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Posted: 2025-12-19 09:21
🌿 When we think of olive oil, we often picture sun-drenched groves, silvery leaves rustling in the wind, and ripe fruit ready for harvest. But behind every bottle lies a key factor that shapes flavor and identity — the olive variety, or cultivar. Much like grape varieties in wine, each olive tree expresses its own personality through aroma, texture, and taste, influenced by soil, climate, and the hands that tend it.Across the Mediterranean and beyond, there are over 1,000 known olive cultivars, each adapted to its region’s terrain and traditions. Let’s explore some of the most influential varieties — the ones that define the world’s great olive oils and reveal the diversity of this ancient tree.
Italy: Bold and DiverseItaly boasts more olive cultivars than any other country, and each region offers a unique expression. Frantoio – The star of Tuscany. Frantoio oils are aromatic and complex, with notes of green herbs, artichoke, and a peppery finish. Often blended with Leccino for balance.
Leccino – Milder and softer than Frantoio, producing round, buttery oils with hints of almond and apple. Common in central Italy.
Coratina – The pride of Puglia, this variety yields intensely green, spicy, and bitter oils with exceptional shelf life — a favorite among chefs for its structure.
Nocellara del Belice – From Sicily, known for dual-purpose use (table olives and oil). Fruity, balanced, and slightly nutty, it captures the island’s warmth in every drop.
Italian cultivars are often blended, much like wine cuvées, to achieve harmony between fruitiness, bitterness, and pungency.
Spain: The Global PowerhouseSpain produces nearly half of the world’s olive oil, with cultivars that thrive in its vast and varied landscapes. Picual – Dominant in Andalusia, Picual oils are robust, grassy, and rich in polyphenols, with notes of tomato leaf and green almond. Ideal for cooking and aging.
Arbequina – Native to Catalonia, this small olive produces smooth, buttery oils with mild fruit and low bitterness — a favorite for delicate dishes and tasting flights.
Hojiblanca – Balanced and versatile, offering hints of green apple, almond, and herbs. Commonly used in blends for its approachable profile.
Cornicabra – From central Spain, yielding oils with balanced spice and sweetness, often prized for their longevity.
Spain’s diversity of cultivars allows producers to create a range of styles — from soft and floral to bold and assertive — reflecting both regional identity and modern innovation.
Greece: The Ancient Heart of the OliveIn Greece, the olive tree is sacred — a symbol of peace, wisdom, and life. Its cultivars mirror the rugged landscapes and sun-drenched coasts of the Aegean. Koroneiki – The country’s most celebrated variety, producing intensely aromatic oils with vivid green fruit, herbs, and peppery spice. Often referred to as the “queen of olives.”
Manaki – Found in the Peloponnese, yielding delicate, smooth oils with floral and almond notes.
Tsounati – A traditional Cretan variety, offering rustic, earthy oils with a robust structure — a taste of the island’s wild beauty.
Greek olive oils are typically single-varietal and cold-pressed within hours of harvest, emphasizing purity and freshness.
Croatia: The Ancient Heart of the OliveCroatia’s coastline is home to a remarkable mosaic of olive varieties, each shaped by centuries of tradition and the Adriatic climate. Istarska bjelica – From Istria: bold, peppery, and intensely green.
Oblica – Dalmatia's most widespread variety, known for its gentle fruitiness and balance.
Lastovka and Levantinka – Along the islands, these trees thrive in salty winds, producing oils with vibrant herbal notes.
Croatian olive oils are typically hand harvested, cold pressed within hours of harvest, emphasizing purity and freshness. Families often come together to harvest olives, fostering a sense of unity and shared purpose.
🌎 Beyond the Mediterranean: The New World TreesAs olive cultivation expanded to the Americas and Australia, many Mediterranean cultivars found new homes — adapting to diverse soils and climates. Arbequina (Spain) and Koroneiki (Greece) are now the backbone of olive oil production in California, Chile, and Australia, where they produce consistent, high-quality yields.
In California, cultivars like Mission (introduced by Spanish missionaries in the 18th century) and Arbosana thrive, each offering distinctive flavor profiles suited to New World innovation.
These regions often blend traditional cultivars with modern techniques, creating oils that rival their Old World counterparts in precision and freshness.
🌳 Terroir and ExpressionJust as wine grapes express terroir, olive trees reflect the landscape where they grow. Cooler coastal regions yield oils with fresh, green, and grassy notes.
Hotter inland zones produce riper, softer, fruitier profiles.
Rocky or calcareous soils add minerality and intensity, while fertile plains bring roundness and balance.
Each grove, each harvest, tells a slightly different story — shaped by nature, culture, and craftsmanship.
The Traveler’s PerspectiveVisiting olive groves offers travelers a sensory journey through time and place. In Tuscany, you’ll find centuries-old Frantoio trees beside vineyards. In Andalusia, vast seas of Picual stretch across golden hills. On Crete, gnarled Koroneiki trees stand as living relics of ancient Greece. Each destination invites exploration — a chance to taste the landscape itself, drop by golden drop.
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