Tag Archives: tuscany

On Syrah

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If you asked yourself which were the great red grapes of the world, and Syrah didn’t come to mind, please read on. If it did, read on anyway.


A deeply colored grape, rich in anthocyanins and a compound called rotundone that imbues fresher expressions with a powerful peppery note, Syrah is one of the world’s most noble grapes. Known for savory, almost meaty notes, high-toned hints of black pepper (from that same compound rotundone), black-fruited character, and at times even floral aromas, its myriad layers lend itself to producing wines of great intensity and expressiveness of place. In the best versions, wines made of Syrah can be hauntingly aromatic and seductive. Continue reading →

Fulfilling a Dream

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val dorcia

One year ago today, I got on a plane to Italy without a job and no clue what the future had in store. My life since that moment has changed in a hundred ways, both large and small. The past year has been exhilarating, challenging, painful, rewarding, immensely draining, utterly uplifting. In short, it’s been the best year of my life. I am ever grateful for the support of my wonderful friends and family for encouraging me to take a leap of faith, for putting up with me (and for putting me up), for being my anchors when I felt adrift, and for helping me along the journey to realize a dream.

Cinghiale. 
{pron. cheen-ghee-Al-eh}

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Cinghiale. Wild boars. Tuscany is known for them, and in the fall, it’s impossible not to see wild boar ragu across restaurant menus throughout the region. It’s a dish I love, rich with the earthy, gamey meat of the fresh pig.

ragu

What I do not love is seeing the cinghiale in the flesh. Up close. Particularly in the middle of hunting season. Continue reading →

Plum, Vanilla, & Honey: Grapes Ripening at Tenuta di Trinoro

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Trinoro VinesArriving at Trinoro was like driving across a moonscape, with the rich, clay-filled earth cracked and churned from the recent wheat harvest. Only after cresting the hill from Sarteano into the Val d’Orcia and winding our way down the gravel road did we begin to pass by plots of land filled with vines. Andrea Franchetti, owner of Tenuta di Trinoro, explained to me that, of his 200 hectares, only a small portion is under vine – he’d planted what land he could to which the grapes would take, the rest dominated by the thick clay or hidden under the growth of the thick forests that surround the property.

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