Bottega del Vini

Ah Verona, Italy…the ancestral home of Romeo and Juliet. This gorgeous city in northwest Italy is home to arguably the greatest wine bar in the world, Bottega del Vini. This unassuming taverna has one of the best Italian wine cellars on the planet that stretches under the streets of the ancient city. The owner has a special repoire with many of the local producers who bottle wines especially for him in many sizes. Perhaps the best part about it is that there are always 30-40 different wines available by the glass and the list changes regularly. It gets so crowded at times that folks spill out onto the street, wine glasses in hand. So if you find yourself in Verona, simply ask any of the locals where it is. They all know it.

Wine and Herbs

Herbs add so much flavour to food. Here are some great wine/herb matches. For Chardonnay, use chervil, fennel, sage or tarragon! Riesling needs dill, hyssop or parsley while Sauvignon Blanc best meshes with basil, oregano, sage and tarragon. Pinot Gris adores coriander but Pinot Grigio deserves thyme. Chenin Blanc loves dill and Gewurztraminer digs mint, winter savory or coriander. For reds, Cabernet Sauvignon values basil, bay leaf, rosemary and thyme while Cab Franc cuddles up to parsley. For Pinot Noir, check out lavender, thyme and rosemary or meld Gamay with parsley and basil. Merlot, how about fennel and basil? Syrah or Shiraz, you’re all about winter savory, lavender and rosemary.

Eau de Vie

Eau de vie is a French term for a clear, colorless fruit brandy, other than grape, that is produced by means of fermentation and distillation. The finished product is often quickly bottled to preserve the freshness and aroma of the parent fruit. Examples are Poire (pear), Mirabelle (yellow plum), Pomme (apple), Framboise (raspberry), Kirsch (cherry) and Fraise (strawberry). Some producers age them a bit, especially in oak, like Calvados. Variations from other countries include Akvavit, Slovovitz, and Schnapps. Generally, they’re not sweet and the fruit flavor is typically very light. Ideal as a digestif after a meal, you’d best sip sparingly as they’re usually 40+% alcohol and pack quite a punch. Cheers!

Amarone

One of my all time favourite, Italian wines is Amarone. Born in the Veneto region of Italy, this big, rich red is made from Corvina, Rondinella and Molinara grapes that are dried out like raisins, concentrating the sugars and flavours. Then fermented to a bone-dry state, the wine is ripe, raisiny, high in alcohol, rarely released until five years after the vintage and extremely age-worthy. Check it out with game, especially venison, or try it with pot roast, beef stroganoff, full-flavoured risottos and aged salamis. It loves mature cheeses! With Parmigiano Reggiano and a drop or two of Balsamic vinegar, it’s a religious experience. You can even poach pears in it or include it in chocolate cake. Yummy!