Somm at Your Service

In this article, we got brave and visited an insect farm, getting a full immersion, literally, of beetles, flies, maggots, larvae and wasps, all with the intention of learning how “good bugs” are used to combat the “bad bugs” as a natural pest control.

It is a safe, effective and natural approach to farming, and gardening, that is embraced by many farmers practicing regenerative agriculture, with the ultimate goal of letting Mother Nature do its thing to create authentic, farm-made products which we enjoy so much, including wine and EVOO. Learn more in this article.

In this second part of our Winemaker Interview series, we talked with Vero Producers to understand how they evaluate and taste wine. What do they look for in a good wine, what wines do they like? Take a personal look at how a winemaker uses their palates, and what they prefer to drink in their spare time and out and about.

From sun-drenched harvests that felt like family celebrations to the quiet, everyday moments etched in childhood memories, our interviewees reveal the soul of Italian winemaking. More than just a craft, it's a legacy woven into the very fabric of their lives. Discover the diverse stories of passion, tradition, and innovation that shape the vineyards, from the unique terroirs that nurture exceptional grapes to the intimate, hands-on techniques passed down through generations. Each tale is a testament to the profound connection between family, land, and the art of creating extraordinary wine—a journey you won't want to miss.

From ranch girl in California, to cook in Northern Italy, to sommelier, YouTuber, and wine professional, Vero collaborato Jacqueline Mitchell has had anything but a straight path in life. We recently sat down to hear a bit of her story, from growing up in California to living for over 12 years in Italy. From working as a cook to now being a wine professional. Let’s sit down and talk with part of the Vero team, and womean in wine!

When we taste wines and foods, there is more to it other than just flavors and aromas. There is a subtle, additional dimension which often gets overlooked, which is mouthfeel.

What is mouthfeel? How can we sense it? How is it triggered?

Add a new dimension to your wine and food tasting experiences in this article where we talk about how wine and food feels in our mouths.

As we are saying goodbye to an old year and ringing in a new one, we’ve checked out the topics that interested our blog readers the most in 2024.

These are people who certainly love wine, but not only. They seek out flavors that excite them, authentic, nature made wines and foods, and experiences that will heighten their enjoyment.

These Americans are also those from different walks of life and professions, like those who work in wine and hospitality industry, professional writers and wine loving consumers.

This wrap up of the past year’s most popular articles gives insight into the unanimous interests which you all share, as well as those topics that excited wine consumers more than wine trade buyers. As well, we have uncovered topics that got more attention from those who work in wine, food and in media. 

All in all, the insights we share foreshadow future trends in wine and food, and, you could say, is a reflection of yourself. 

Dear Reader, read on…

Is wine better with a cork?

What effect does cork have on a wine?

What’s the deal with screw caps?  

How can I make the bubbles last longer in my opened bottle of sparkling wine?

Explore the fascinating world of wine closures, everything from traditional natural corks to modern screw caps, how to make the bubbles last longer once you open up a bottle of sparkling wine and more. Find out in this article.