On Wednesday night, we just wanted to chill out a bit. So we followed a local’s recommendation and drove up the nearby hill into Radicondoli, where we ordered some pizza at La Pergola, on Via Garibaldi.
This morning I began preparing my daughters for college, even though they're only three and six years old, by serving leftover pizza for breakfast. They were delighted. In fact, if any of you are in the area, stop by.
Today we had a chef come in and give us a class in making pizza from scratch—the good kind, with thin crust done in the outdoor wood-fired oven. I don’t envy the guy who had to get the oven going for us on this hot day.
On our last night in Florence, Nancy took me to one of her old favorites (she knows the town well), Cammillo Trattoria, on the Borgo San Jacopo. It’s a comfy set of small tables in a series of low-ceiling rooms.
Day 1 After two flights without a hitch (go figure) we landed in Florence on Thursday in a steady rain. We dropped our bags at the Hotel Savoy and headed out, undaunted by the weather. In the Piazza San Pier Maggiore there’s a small, casual restaurant called I Ghibellini, where a tented patio beckoned.
Finally, it's time for a vacation. I don't get many, so I am really ready to kick back and relax. I've turned in my annual reports on Argentina and the Rhône, which will run in Wine Spectator 's fall issues, along with a few other stories.
There’s a current proposal afoot to take 3.4 hectares (just over 8 acres) of vineyard land in Cornas and rezone it for housing. While it might not seem like much, 3.4 hectares represents a significant portion of the appellation, which totals only 100 hectares (247 acres) of vineyards.
Today's post is a spin-off from my most recent blog , in which I asked how important a tasting note is to you. The overwhelming majority of you agreed that the notes are very important, primarily for steering you towards the style of wines that you like and away from those that you don't like.
A recent newspaper column addressed an issue that's been debated before: the worth of wine tasting notes. Some people don't think wine tastes like mocha or prune—it just tastes like wine—and they think that critics are blowing smoke by using such descriptors.
I sat down yesterday with Isabel Guilisasti and Marcelo Papa. If you follow Chile at all you know they’re two of the driving forces behind Concha y Toro ’s success: Guilisasti oversees the company’s vineyard-specific wines, such as the Terrunyo line.
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