Wine -- Mise en abyme

Veneto is the ancestral home of Prosecco, the Italian sparkler of the day, but it is also home to wide range of other, mostly unheralded spa...

Over the course of nine prior posts, I have explored varying characteristics (Origins, regulatory histories, macro-level characteristics, pr...

Champagne production is significantly larger than the levels for the sparkling wines under consideration in this series as indicated in the ...

Over the course of the seven posts to date comparing Champagne, Franciacorta, Prosecco and Cava, I have detailed the accepted orthodoxy asso...

In Part VI of this series, I examined the fermentation and aging processes of the considered spartkling wines. In this post I examine the st...

All four of the wines under consideration obtain the desired bubbles in a two-step process: (i) development of base wines through alcoholic ...

This is the fifth installment in a series designed to compare the attributes and merits of four of the world's leading sparkling wines. ...

This is the fourth installment in a series designed to compare the attributes and merits of four of the world's leading sparkling wines...

What I refer to as macro-level characteristics are critical determinants of wine quality and in this post I detail the relative positions of...

The regulatory histories of Champagne and Prosecco are bound up in brand protection strategies and questions as to the physical boundaries o...

I know. This is a rather presumptuous title. But over the course of the past two years I have penned quite a few posts on the individual reg...