Reviews of wines and spirits for the curious drinker.
Heavy Wine Bottles
In my posts, I’ve been calling out bottles that weigh more than the wine they contain, which I’ve named Bloated Bottle Syndrome. The web site of nearly every winery will usually include a mention of the operation’s dedication to “sustainability” and “stewardship.” Unfortunately, this often seems only to extend to the property itself. Many “premium” wines come in heavier bottles to allegedly denote higher quality.
Salami Pizza
I had some olives and sliced Italian meats left over from a charcuterie board, so I came up with this homemade salami pizza recipe to put them to good use. A combination of Calabrese and dry salami, Kalamata olives, fontina, and Pecorino Romano makes for a richly flavored pizza on a thin, crisp, Neapolitan-style crust. The tomato sauce gets an extra savory boost from anchovies and mushrooms, while an optional spoonful of fig preserves adds a subtle touch of sweetness to balance the salty toppings.
Catena Alta Malbec
When collectors speak of Argentine Malbec at its most refined, and age-worthy, one name inevitably rises to the surface: Catena Alta. The brand represents a philosophy—one rooted in history, sharpened by science, and expressed through some of the highest and most carefully studied vineyard rows in Mendoza.
Catena Alta is not a separate winery, but rather the top-tier label within Bodega Catena Zapata, the estate that redefined Argentina’s place in the fine-wine world.
The Catena story began in 1902, when Italian immigrant Nicola Catena planted Malbec vines in Mendoza. At the time, Argentina’s wine culture was local and utilitarian—focused on volume rather than terroir or longevity. Malbec thrived in Mendoza’s sun-drenched climate, but its deeper potential remained unrealized.
For much of the 20th century, Catena vineyards followed the prevailing Argentine model: generous yields, warm low-altitude sites, and wines meant for immediate consumption. Quality was respectable, but ambition was limited.
John Duval Wines Entity Shiraz 2022
John Duval Wines is a prestigious family-run winery based in the Barossa Valley, South Australia, founded by renowned winemaker John Duval in 2003.
Jacob Schram, a German immigrant, bought 200 acres on Mt. Diamond in Napa valley in 1862 and planted 30,000 vines. He had Chinese laborers dig Napa’s first hillside caves for wine aging and storage. His winery, Schramsberg, gained fame after the author Robert Louis Stevenson wrote about it in his 1883 book, The Silverado Squatters. The wine became so popular that the 23rd President of the United States, Benjamin Harrison, served it in the White House at official functions. Continue reading “Schramsberg Brut Rosé”
In the 1970s, Portugese rosés such as Lancers and Mateus were the height of sophistication to many young wine drinkers: “It’s imported, and comes in a fun bottle!” With age comes wisdom, and these wines were eventually abandoned for the justifiably famous fortified wines of Portugal, Port and Madeira, produced by many ancient and famous houses.
In the 1970s, Portugese rosés such as Lancers and Mateus were the height of sophistication to many young wine drinkers: “It’s imported, and comes in a fun bottle!” With age comes wisdom, and these wines were eventually abandoned for the justifiably famous fortified wines of Portugal, Port and Madeira, produced by many ancient and famous houses.
Chryseia Douro DOC 2007
In the 1970s, Portugese rosés such as Lancers and Mateus were the height of sophistication to many young wine drinkers: “It’s imported, and comes in a fun bottle!” With age comes wisdom, and these wines were eventually abandoned for the justifiably famous fortified wines of Portugal, Port, and Madeira, produced by many ancient and famous houses.
Giambotta Pizza
Start dough at 4p for dinner between 7p and 8p
1 cup warm water (90 to 110 degrees F.)
2 tsp instant-rise yeast
3-1/4 cup bread flour
1 tsp salt
1/4 cup olive oil (extra virgin not necessary)
Combine ingredients and knead by hand for 10 minutes or machine
for two to five minutes. Coat dough ball in a thin film of olive oil or cooking spray, cover in plastic wrap, and let rise in warm place until doubled in size.
Turkey, Olive, and Tomato Pizza
I had plenty of turkey left over from Thanksgiving and a big jar of green olives from Costco, so I came up with a recipe to use them.
Continue reading “Turkey, Green Olive, and Sun-dried Tomato Pizza”
Castello di Ama is located in the small historic village of Ama, in the municipality of Gaiole in Chianti, between Florence and Siena in Tuscany.
The settlement of Ama dates back to Etruscan times, and is first mentioned in medieval documents. Over the centuries it evolved from a fortified “casale” to a proper castle.
By the 1970s the estate had fallen into disuse. In 1976 four Roman families (Sebasti, Tradico, Carini and Cavanna) bought the property to revive and restore the vineyards and winery.
In 1982, a young agronomist named Marco Pallanti became the enologist/winemaker, marking a turning point. His vision, plus that of current CEO Lorenza Sebasti (daughter of one of the founding families) shaped Castello di Ama’s modern identity
Over the decades, the estate expanded: from the original approximately 136 acres [55 hectares]. Today there are about 185 acres [75 hectares] of vineyards, plus olive groves and estate buildings. Continue reading “Castello di Ama Chianti Classico”
Sanford, the first winery in Santa Barbara wine country, was established when the Sanford & Benedict vineyard was planted in 1971. Botanist Michael Benedict and his friend Richard Sanford were committed to finding a cool-climate location with just enough heat accumulation to ripen, but not over ripen, wine grapes. A place where they could plant and grow grapes and craft wines, where they hoped the quality might equal the best of Europe.
Sanford, the first winery in Santa Barbara wine country, was established when the Sanford & Benedict vineyard was planted in 1971. Botanist Michael Benedict and his friend Richard Sanford were committed to finding a cool-climate location with just enough heat accumulation to ripen, but not over ripen, wine grapes. A place where they could plant and grow grapes and craft wines, where they hoped the quality might equal the best of Europe.
Sanford, the first winery in Santa Barbara wine country, was established when the Sanford & Benedict vineyard was planted in 1971. Botanist Michael Benedict and his friend Richard Sanford were committed to finding a cool-climate location with just enough heat accumulation to ripen, but not over ripen, wine grapes. A place where they could plant and grow grapes and craft wines, where they hoped the quality might equal the best of Europe.
“I came into the field of wine [at a young age], not because my parents were wine drinkers, but because I was given a microscope when I was 12 years old. I heard about these things called yeast, and I wanted to see what they looked like under a microscope. I was told if you want to look at yeast you have to start a fermentation. So I picked some blackberries, fermented the wine, took a sample, and brought out my microscope — and there they were — the little yeast. I’ve been having those yeast work for me ever since.” — Brian Carter