Author: Nick Antonaccio

There are several subjects of past columns that come to mind as I prepare to pen a new one. One has been swirling around in my wine writer’s subconscious for several weeks. It is a tale full of intrigue, widespread

We’re beginning to slide into pre-pandemic wine buying mode. No longer is our favorite libation solely a cell phone call away or a few clicks on a retail shop’s website. We can now visit our favorite brick and mortar shop

I’m a proponent of the camp that promotes wine as a healthy beverage in spite of its alcohol content. The antioxidants and phenolic compounds present in red wine contribute to the prevention and treatment of numerous health conditions, all of

During human history, wine has played an integral role in enhancing the social fabric of numerous cultures and civilizations. At one time wine was consumed as soon as it was fermented into juice and alcohol. As mankind evolved, so too

In the long history of wine production and consumption, the United States has played a very minor role. Cultivated grapes have been grown, and wine produced, for millennia. Recently discovered remnants of a winery in Armenia are believed to be

In previous columns I’ve been an advocate for the moderate consumption of wine. I’ve presented the benefits and rarely focused on the negative aspects. (Isn’t there always a counterargument these days concerning the benefits or detriments of any form of

Cooking at home has become popular during our months-old sheltering-in-place lifestyle. And so has consuming wine, often at table while enjoying the latest inspired meal we’ve self-created or re-created from the many media sources available to us.    Enjoying this

Chianti. Utterance of the word evokes fond memories of a place and time. Of indelibly etched meals enjoyed on a patio overlooking rolling hills of vineyards. Of trattoria house wines, at times sans label, always delightful and always paired perfectly

We’ve all gone through the difficulties of isolation, sheltering and distancing for the past four months. Many of us have adapted well, including learning to work remotely. Others have been under considerable stress, whether dealing with unemployment or confronting life-and-death

I’m a firm believer in the influence of terroir (pronounced tair-wahr) on wine. This term encapsulates the specific local conditions having an impact on the final product in a bottle of wine: the geology of the soil; the sun exposure