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The Italian Abroad Wine Blog is a wine blog and diary where I share my thoughts, primarily about Italian wine and food, but also on wine, food, and travel in general. I founded Italyabroad.com in 2003 and have been living abroad for over 20 years. Coming from an Italian winemaking family, I was introduced to wine at a very early age. While my roots are in Italian wine, I appreciate and enjoy good wine from all over the world, alongside great food and the joys of travel. My posts often weave these passions together.
To help you better understand Italian wines, we've created a series of Italian wine regions maps that show DOC and DOCG wines, their origins and the grapes they are made of, including your favorite Italian wines. I’ve also written a post on the Italian wine appellation system explaining and demystifying the Italian wine classification system and what it really means for wine lovers and enthusiasts.
Additionally, I host a YouTube channel , where you can watch me taste some of our wines and answer your questions about Italian wines and grapes. From the meaning of DOC to what makes an orange wine, we cover it all.
I hope you enjoy reading this wine blog! Feel free to reach out with any questions.
Salute
Andrea
These are all elements that not only affect the price but also the quality of the olive oil, the health benefits, and one of the main benefits are the polyphenols, the peppery taste, described by some as the “bitter” taste, a good extra virgin olive oil must be peppery or bitter. If not, the oil, technically described as “flat”, doesn’t have any of its health benefits, not worth its price, even if it is only a couple of pounds.
Wine lovers and wine connoisseurs are aware of the importance of pairing the right wine with the right types of food, from simple, generic pairing rules such as pairing red wine with red meat and white wine with fish to more complicated pairings for the more experts, still too many overlook the correct serving temperature: each wine should be drunk at the right temperatures. By drinking the wine at the right temperature not only it will enhance the flavours of the food but you will be able to grasp the full spectrum of the wine’s aromas and flavours, to fully appreciate it.
Pecorino’s wines from Abruzzo, except for the recently created DOCG Terre Tollesi or Tullum appellation, are all bottled as Pecorino DOC making difficult, if not impossible, for wine lovers and drinkers to be aware of the differences between their styles, however, any Pecorino wine well made is worth drinking
The Italian craft beer movement is still here, less breweries and less excitement, but plenty of independent breweries producing outstanding beer, breweries that now have several years of experience and whilst they stopped experimenting with beer, they kept learning and improving on the beers they produce. At the beginning of the beer revolution, Italians would know very little about beer, beer wasn’t cool or trendy, and was mainly drunk on the back room of small villages’s bar up and down the country when playing cards
But whether you believe in natural wines or not, the wine industry is moving toward a more sustainable and natural approach and if natural wine is the current trend, once the trend fades out and it will, the right wine making process will be something in between that will take into account its impact on the environment whilst ensuring that wine drinkers do not experience “mousiness”. Until then…
Cheap food is killing us, literally, shortening our lives and creating addictions, and costing the national heath service millions, if not billions, every year that could be spent in curing other illnesses, but there is a solution. The solution is to become aware of what we eat, what we buy, what we give to our children and the way to do that, is by simply reading the ingredients and choose the products made with the shortest possible list
At Italyabroad.com we are proud to say that sustainability has always been one of our principles, pillars, and from the beginning, from 2003, when the subject wasn’t so important and relevant, we decided to work with small producers whether wineries or food artisan, it wasn’t and it is not a marketing choice. Our producers are small, family businesses and their door is always open for visitors.
A few evenings ago, when looking for something to watch on tv, I came across the Gino D’Acampo show, the one with Gordon Ramsay and Fred, while they were tasting Gino’s wine so, I am not one of his fans but because there was wine involved, I decided to watch it. But this episode made me decide to write a post on alcohol and wine. Unfortunately, still too many wine drinkers associate and rely on alcohol content to determine the quality of the wine, the higher the alcohol the better the wine, however, this could not be wronger
January is normally a quiet, boring month for the wine industry, nothing really happens. The harvesting is over, the quality of the vintage has been declared and the wineries have been deeply cleaned. The wine is still in the making, it will be at least another 4 or 5 months before the wine is bottled, released and tasted and even in the vineyards there isn’t much to do. This is also a time when family owned wineries take a few days off.
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