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Posted: 2026-01-08 06:00
The protected designation of origin "Val di Mazara" is reserved for extra virgin olive oil that meets specific requirements and conditions. The olives are produced, processed and packaged throughout the province of Palermo and in some towns of the province of Agrigento. Established in 2002, our Consortium for the Protection of Extra Virgin Olive Oil DOP “Val di Mazara" guarantees the quality of the product in all stages of cultivation, production and distribution. -- Dop Val di Mazara  Sicily’s olive oil culture is as old as its sun‑baked hills, and few regions express that heritage as vividly as the Val di Mazara DOP. This protected designation of origin represents one of the island’s most historic olive‑growing districts, a landscape shaped by centuries of cultivation and a climate that seems designed for olive trees. The DOP covers the entire province of Palermo and several municipalities in Agrigento, forming a broad swath of western Sicily where coastal breezes, limestone soils, and rolling hills create ideal conditions for producing exceptional extra virgin olive oil. At the core of Val di Mazara’s identity are its native olive varieties. The DOP requires that at least 90% of the olives come from Biancolilla, Nocellara del Belice, and Cerasuola, either individually or in combination. These cultivars are the soul of Sicilian olive oil: Biancolilla brings delicate floral notes, Nocellara del Belice contributes structure and tomato‑leaf aromatics, and Cerasuola adds grassy intensity and a characteristic bitterness. The remaining 10% may include Ogliarola Messinese, Giarraffa, or Santagatese, varieties that complement the primary trio without overshadowing their distinctive profiles. The result is an oil typically golden yellow with deep green hues, medium fruitiness, and aromas that evoke fresh herbs, green tomato, and the Mediterranean countryside. Although olive cultivation in this region stretches back millennia, the modern DOP was formally established in 2002, when the Consortium for the Protection of Extra Virgin Olive Oil DOP Val di Mazara was created to safeguard the authenticity and quality of the oil. The consortium’s mission is rooted in strict traceability, ensuring that every bottle reflects the land, traditions, and craftsmanship that define this historic territory. This commitment to transparency and excellence has helped elevate Val di Mazara to international recognition, reinforcing Sicily’s reputation as a powerhouse of premium olive oil. The regulations governing Val di Mazara DOP are rigorous, designed to preserve both quality and terroir. Harvesting must take place between the first signs of ripening and December 30 each year, using either manual or mechanical methods. Once picked, the olives must be stored in rigid, ventilated crates in cool, controlled conditions to prevent fermentation or spoilage. Milling must occur within forty‑eight hours of harvest, and all extraction processes must take place within the DOP territory to maintain full traceability and protect the oil’s sensory characteristics. These rules ensure that the final product captures the freshness, aroma, and complexity that define the region’s oils. This Premium Sicilian Extra Virgin DOP "Val di Mazara" olive oil is bottled exclusively for Aldi and shows off a pale green color, an earthy-onion palate, and a black pepper finish.
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Posted: 2026-01-05 06:00
I've gravitated towards Amaro as I have aged and I wanted to start 2026 with a sip of one of my favorites: the Amaro Nonino Quintessentia®. Expect just a touch of sweetness and a profile dominated by Seville Oranges on the nose and the citrus continuing to the finish alongside fennel, cinnamon, Werther’s caramel, and mountain herbs. Love the unique roundness. The Grappa Nonino Distillery was founded in 1897 by Orazio Nonino in the Friuli region of Italy and has run through six generations as Benito and Giannola passed control over to their three daughters Cristina, Antonella, and Elisabetta (the 5th generation). And the 6th generation has already made an impact with Cristina's daughter Francesca taking a major role in the family operations. In 1933, Antonio Nonino (the third generation) started producing Nonino liqueurs like the Amaro Carnia, an infusion of herbs from the mountains of Friuli, using grappa as the base. After Antonio died n 1940, his wife Silvia became the first woman to manage a distillery in Italy and her knowledge of botanicals lead her to create the Aperitivo Bianco Nonino. Silvia became the first in a long series of Nonino woman distillers. During her tenure, Silvia also revised the recipe of the Amaro Carnia, and by adding selected botanicals, created a more complex amaro: Amaro del Friuli. In 1973, Benito (4th generation) and Giannola Nonino started a worldwide distilling trend by introducing the very first single varietal grappa -- Nonino Monovitigno, made from Picolit - an indigenous grape from the Nonino distillery's home region of Friuli Venezia Giulia. The concept was revolutionary because suppliers traditionally combined the pomace (the post-pressed pulpy matter of grape skins, flesh, seeds, and stems) for all grape varieties into the same bins. The combined pomace was usually then fermented and distilled into grappa. And most winemakers were reluctant to change this process until Giannola recruited the wives to separate the varieties in exchange for higher payments. In 1992, the distillery replaced grappa in the recipe of the family amaro with ÙE® Grape distillate aged for a minimum of 12 months in barriques and small casks. This grape distillate was created by Giannola and Benito in 1984 using a discontinuous distillation* process in copper steam stills. This amaro was also rebranded as Amaro Nonino Quintessentia®. The ancient family recipe still uses herbs from the mountains of Friuli and the grape distillate is usually a blend of Ribolla Gialla, Moscato, and Malvasia grape pomace. The Quintessentia® is aged five years and barrel before it is packaged in an old pharmacy bottle at 70 proof.
* Discontinuous distillation means that at the end of each "batch", or distillation cycle, the distilled grape pomace is unloaded from the cauldrons and replaced with other fresh grape pomace ready to be distilled. Therefore, between each cycle of distillation, it is necessary to stop the process to allow loading and unloading. The "discontinuous" method represents the historic and artisan system to produce Grappa and is not to be confused with the industrial "continuous" method.
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Posted: 2025-12-31 09:37
Vin Santo del Chianti is a traditional Italian dessert wine produced in the Chianti region of Tuscany, recognized with a Denominazione di Origine Controllata (DOC) status in 1997. It is made using the "passito" method, where white grapes—primarily Trebbiano and Malvasia—are hand-harvested and dried for several months to concentrate their sugars before being pressed and fermented. The wine is aged for a minimum of three years in small wooden barrels, traditionally made of chestnut or oak, known as "caratelli", which range from 50 to 300 liters in size. We first experienced a Vin Santo del Chianti during a visit to Fattoria Poggio Alloro, a farm winery overlooking San Gimignano. The farm specializes in Vernaccia di San Gimignano, Grappa, Chianti DOCG, and Vin Santo del Chianti. The name Poggio Alloro means Bay Leaf Hill, and it refers to the bay laurel bushes that grow everywhere on their property. This is a destination providing spectacular views of San Gimignano and the surrounding rolling hills as well as organically growing a multitude of agricultural commodities from grapes; olives; fruits; vegetables; and grains: barley, oats, corn, sunflowers, durum, wheat, and farro to produce the delicious durum, semolina and farro pasta. Their Vin Santo del Chianti is made in the traditional method described above using Trebbiano Toscano, Malvasia, and Colombana Nera grapes. DNA analysis confirms that Colombana Nera is a natural cross between Sciaccarello (Mammolo) and an unknown parent variety. Despite its thick skin, it produces a light-colored wine - so used prevalently in blends. After fermentation, the wine is aged minimum five years in caratelli casks. The color is golden amber, with a toasted fruit aroma, with a slightly sweet fig and apricot flavor. Serve with biscotti.
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Posted: 2025-12-29 06:00
It was fortuitous that our Christmas Eve dinner at Ambar included a bottle of the Milosavljevic Winery Tamjanika Vila Vina. Tamjanika is an autochthonous Serbian variety where the grape’s etymology translates to incense and in old Slavic, Frankincense. The grape is thought to be a local clone of Muscat Blanc à Petits Grains -- the oldest member of the Muscat family and one of the oldest grape varieties in the world. The variety is named for its small berries and seeds (petits grains) which leads to a range of citrus, floral and spice aromas, with a full, dry palate. Tamjanika shares the intensely pronounced muscat aroma and flavor. On the nose, it is richly floral and fruity; in addition to jasmine, strawberries, peaches, and honey, it is sometimes accompanied by notes of citrus and tropical fruit. On the palate, it is refreshing with a long and pleasant finish. And that is the case with this Tamjanika Vila Vina. It is straw yellow in color and exudes that favorably muscat aroma followed by a pleasant herbaceousness, stone fruit, and spicy palate. The grapes for this wine were grown in the village of Bucje, Serbia, on the right bank of the Zapadna Morava River, where vine cultivation dates back to Roman times. The Tamjanika vines were planted about 1200 feet above sea level and are farmed as sustainably as possible including the use of grass and beneficial flora between rows to support ecological balance. The Milosavljevic Winery is a family-owned winery that was founded in 1978 by Branisav Milosavljević as a brandy producer, then added wine to the portfolio in 1980. This laid the foundation for the current winery which was re-incorporated in 2006 by Milomir Milosavljević as a family winery and introducing the Vila Vina brand. Milomir had spent 35 years in Switzerland, "learning from the best and adopting modern methods of viticulture and viticulture that included the precision of German winemakers and the sophistication of French winemakers". Today the winery is run by a triumvirate of Milomir, his son Dragan, and Milomir's grandson Branko.
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Posted: 2025-12-23 07:11
🎄 Bock Beer & the Christmas Season: A Brew Steeped in Catholic Tradition 🍺  Rich, malty, and warming, Bock beers have long been tied to the Catholic calendar. Originally brewed in the 14th‑century German town of Einbeck, Bocks or "ein Bock" became known as celebratory beers—stronger, darker lagers released for special occasions. Brewers relied on techniques levered from German monastic brewers By the 19th century, breweries—especially those founded by German immigrants—were crafting seasonal Bocks for Christmas, Lent, Easter, and winter gatherings, making them some of the earliest “seasonal releases” in beer culture. As Christmas approached, a Bock became a small sign of the season’s shift: from the quiet penitence of early Advent to the joyful feasting of Christ’s Nativity. In many Catholic regions, sharing a strong winter beer was part of gathering with family, honoring tradition, and celebrating the Light entering the world.  Traditionally, Bock beer is a sweet, relatively strong lager with an alcohol by volume (ABV) ranging from 6.3% to 13% or more, depending on the variant, and a color ranging from light copper to brown. It is characterized by a malty, toasty aroma and flavor, low to moderate bitterness (20–30 International Bitterness Units), and a smooth mouthfeel with low to moderate carbonation.
🍺 What exactly is a Doppelbock? In contrast, a Doppelbock is a stronger and richer lager that originated in Munich, Germany, and is considered a "double" version of the traditional Bock beer. It is characterized by its deep, reddish-brown to dark brown color, intense malty sweetness, and a full-bodied profile with a noticeable but smooth alcoholic strength, typically ranging from 7% to 10% ABV, though some examples can exceed 12%. The style is known for its toasted, bready malt character, with notes of caramel, toffee, and dark fruits like prune and raisin, while hop presence is minimal or absent. Historically, it was brewed by monks of the Paulaner order, who referred to it as "Sankt-vater-bier" (Blessed Father beer), later shortened to "Salvator," a name now trademarked by Paulaner. The beer earned the nickname "liquid bread" due to its high caloric content and role as sustenance during fasting periods, particularly Lent. Modern Doppelbocks are well-attenuated, resulting in a less sweet profile than historical versions, with a clean fermentation character and low to medium carbonation. Domestic examples of each style can be found with Louisiana's Parish Brewing Bock, Settle Down Easy Brewing Frühlhardy and Internationally, we enjoy the Hofbräuhaus Delicator.
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