Author: Nick Antonaccio

Over the course of the last decade many wines have gone through a transformation in style. They have become more fruit focused and higher in alcohol. This is a radical departure from the past for wines such as Chardonnay and

A few years ago, I visited a small, highly regarded winery in northern California. I enjoyed superb wines, excellently crafted by the owner/winemaker. During the course of my interview, I asked the logical question of the confident and somewhat egotistical

I’ve often written of the vast disparity of wealth in the wine industry. While it’s likely a microcosm of society in general, it constantly amazes me that the aggregate of small winery owners controls an infinitesimal percent of wine sales.

It’s been creeping up on me. The influence of the webosphere has been slowly gnawing away at my enjoyment of immersing myself in long, languid, flowery prose full of multisyllabic descriptions and a syntax that draws out deep, carefully constructed

For the last two columns I have been focusing on a subject dear to my heart, dear to my heritage and dear to my wallet: the wines of Campania. This wine region in Southern Italy, southeast of Naples, has been

Last week, I focused on Campania, one of the many Italian wine regions with a storied history, born of ancient times, and yet mired in the vagaries and tribulations of economic eras. The denizens of this region have a long

Italians have been lauded and derided for their affinity for a unique sensibility concerning life and their pursuit of a philosophical, religious and hedonistic lifestyle. Throughout Italian history, this approach to life, this engrained pursuit of all things expressive of

Much has been written of the American vitality and entrepreneurial spirit that vaulted us to world supremacy over the relatively short history of our democracy. We have accomplished much as a nation and have rarely suffered defeat in any endeavors

Restaurant wine lists, crafted by today’s wine-focused chefs and highly-educated sommeliers, can be the epitome of the overall experience at a restaurant. Many restaurants painstakingly pair food and wine offerings and invest significantly in well-stocked wine cellars. However, when celebrating

Remember the old quip about a customer in a restaurant? “Waiter, there’s a fly in my soup.” “That’s all right. We won’t charge you for it.” The modern version of this seemingly trite joke could easily take place in the