Our Passions Live On From One Year to the Next
Do you ever wonder what children who were born in the past 5 years will think what normal life is like, when nothing has been normal whatsoever over the past 3 years? Once our lives sorta started to get back to prepandemic days this year, there comes a war, then extreme weather, now what seems to be a recession coming. But, thankfully, our passions lived on amidst uncertainties and craziness surrounding us.
That being said, we are at that time when we reflect on the past year, see what our followers and newsletter subscribers responded to the most in 2022. What were you, passionate wine and food explorers, most interested to hear about over the past year? Let’s find out.
Connecting with Winemakers
Visiting with Aldo Clerico who makes Barolo, Nebbiolo, Barbera and Dolcetto red wines in the Langhe, Piedmont.
Vero came about to bring real products from real people farming their own lands which were missing from the US market; those who make authentic and interesting wines & foods from hidden corners of the earth to surprise and delight you with new discoveries and flavors. Getting to know the people behind the product is fundamental to our strategy. And you’ve embraced that.
Our VeroTalks, conversations and virtual wine tastings with Vero producers live from their farms & wineries, are of keen interest to our newsletter subscribers. Our followers enjoy meeting and hearing from these down-to-earth farmer artisans directly. And, in some cases, the farm & winery owners come and tour around the US. We were delighted to be back with in-person events this year, like hosting women-owned Vigna Petrussa who came to New England, New York and Chicago this past October.
We held a wide range of VeroTalks this year:
starting with getting to know schioppettino, the rare, native red grape to Friuli, Northern Italy, grown and made by 3 generation of women winemakers, Vigna Petrussa;
a cooking demonstration and winetasting from a local favorite trattoria in the Langhe, Piedmont Italy with Barolo winemaker, Aldo Clerico;
live from a small winery Clos des Amis growing grapes and making wine in the undiscovered California wine region of Ventura County;
learning about Antonella Manuli’s inspiring story of starting and growing her regenerative farming natural wine estate, La Maliosa, in the wild west of Tuscany, both in a VeroTalk in April and in an interview between our founder, Sheila Donohue, and Antonella on the Italian Wine Podcast in November;
getting all of you oaked chardonnay lovers, as well as unoaked, to try another noble white wine grape, turbiana, with Zamichele winery family in the Lugana wine region in Northern Italy;
meeting the down-to-earth brother-sister family winery, Febo, making natural wines and Italian olive oil in Abruzzo;
exploring cork farming live from a cork farm in Alentejo, Portugal while sipping wine from the local winery Herdade dos Grous;
getting to know the 6th generation of the Corino family, brother-sister taking over their natural wine estate from their dad, Lorenzo Corino;
finding out everything about Asti Monferrato this fall, including a visit to Ivaldi, who made their US debut this year with a range from sparkling to full bodied red wine;
also meeting and wine tasting with the talented young winemaker of Thaya in the Czech Republic, who also made their US debut with us this year;
kicking off sparkling wine season with another brand new wine to the US, the volcanic wines made from the durella grape by the Italian sparkling wine estate Sandro de Bruno.
Wow, we were busy this year with VeroTalks, huh? Thanks for joining us on the ride! Be sure to go to our YouTube channel to check them all out. And sign up for our newsletter so you can keep tabs on our 2023 VeroTalks and other news.
One of our clients is enjoying here her visit with Guido Corino at Case Corini whose family grows and makes natural wines in Piedmont Italy for6generations.
Elephants in the Natural Wine Room
After attending Raw Wine in Los Angeles in April, hearing some ‘heavy weights’ in the natural wine world, like Isabelle Legeron and Rajat Parr, our founder, Sheila Donohue, was inspired to write some reflections on unclear, or even controversial, topics in natural wine in this article Elephants in Natural Wine Room. It’s not surprising that it was one of the most read of our newsletter articles this year, as it churned up lots of conversation about what is natural wine and also the defects to watch out for.
As the year went on, Sheila spoke with other natural wine thought leaders, like Aaron Ayscough, author of the newly published The World of Natural Wine, and Alice Feiring, journalist and author who is one of the earliest advocates for natural wine. Sheila discovered that there is a lot of controversy over what is a defect or not in natural wine even amongst these natural wine experts.
These debates are continuing, as you see, for example, in this article from last week where a Master Somm, Justin Moore, make a pledges to seek out “well made” natural wines in 2023 as he complains that ‘the world has been flooded with natural wine and pet nat wine that are trying harder to be cool than delicious.” Watch this space, as natural wine grows in popularity in 2023.
How to Make a Good Risotto
Pairing wine with food at a wine tasting in New York with Francesca of Vigna Petrussa.
Our followers never cease to surprise what captures their attention. This time it’s risotto. Those of us used to rice see it as a side dish that you set to boil and then stir once. Risotto, on the other hand, is taking rice to an art form (leave it to the Italians!). Read more about it and get a recipe with wine pairing.
Teaching You How to Fish for Wine
Rounding up in the top articles for 2022 is a recent series we did on how to taste wine like a pro, pairing foods with wine and finding a wine for that special person as a gift. One reason Vero came about was to help people feel more comfortable on their own in making wine purchasing decisions. That is, in part, because we push the envelope when it comes to trying new wines, from dry wines to natural orange wines and natural sparkling wine. But in doing so, we want you to be able to experiment and try wines you never had before, whether it’s a new variety, a new wine style, a new producer, or a place you’re not familiar with.
We’re here to help you along your wine discovery journey, like with this article that introduces new wine grapes by comparing them to wines you already know. And our somms are just 1 zoom meeting away, where you can consult with us for free by scheduling a chat.
We hope you’re enjoying the journey! Make it your new years resolution to sign up for our newsletter and follow your passions into 2023!
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This vegan Portuguese white wine is a blend of grapes native to Portugal. With a bright color and balanced fruit and acidity, it is an elegant and enjoyable wine. A blend of native portuguese varieties, the main variety present, Antão Vaz, is the most popular grape in the Alentejo region brings body and aromatic qualities. To balance and add acidity, Arinto grape, which also brings a nice minerality, and Gouveio, a grape like verdejo in Spain, which adds ‘salt and pepper’ aromatics are blended in.
Herdado dos Grous winemaker Luis Duarte has been named as ‘Best Winemaker in Portugal’ by the press, and ‘Best Winemaker in the World’ by German magazine Der Feinschemecker, and Herdade dos Grous was the first to be certified under the Alentejo Wines Sustainability Program (WASP).
An organic & vegan natural wine made from 100% trebbiano abruzzese, a white wine grape which the New York Times cites a grape “worth knowing better”. It has an inviting straw yellow color and an exotic nose (look for the saffron!) and an intriguing fruity and herbal taste.
This white wine is age-worthy too! Fermented and refined in grandfather Febo’s concrete vessels.
Region: Italy > Abruzzo > Chieti
Tastes Like: Peaches and Saffron
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Winery | Biodynamic | Native Yeast Fermentation | Vegan | Single vineyard | Old Vine | Organic | Natural Wine
Fun Facts: This wine is named from the single vineyard from which it comes, Parella in Chieti.
Expand your horizons with this Italian wine made for Chardonnay lovers looking for an alternative. From Lake Garda, one of the Northern Italian lakes, this sustainably farmed white wine is a balancing act of acidity and fruit that pleasantly plays into a long finish. Plus it is super tasty. If you close your eyes and taste this wine, it is likened to having an apple crumb cake as a white wine. You initially get golden apple and then vanilla and spice.
Acidity and fruit harmonically combine with a salty minerality producing a sweet and salty taste sensation. Fruit bursts forth and taste envelopes the mouth, with some tropical fruit on the long finish.
This Lugana is an ageworthy oaked white wine, equivalent to a Lugana Riserva, made from the noble and native Italian grape, Turbiana, a grape which is likened to Verdicchio.
Overall pleasant and sippable yet complex, this is a great wine for California Chardonnay lovers looking for a change to surprise and delight them with a new white wine italian style.
From the Thaya estate winery in the Czech Republic, the fruit for this late harvest dry riesling came from the organically farmed Staré Vinice estate vineyard, which is within a national park. The vineyard is south facing, with granite soils. The wine was made naturally and fermented with native yeast and aged for 12 months in 1,000-liter barrels. This dry, Rhine-style Riesling is golden yellow in color. On the nose, you’ll find notes of lemon ricola, vanilla, chai spice and a distinct salinity that is due to the underlying palate. The palate has a juicy acidity that is in harmony with the citrus notes. The wine has a long finish and excellent potential for aging.
Woman made Saturnalia Bianco, on VinePair’s list of Top 15 Best Orange Wines, is an award winning, unfiltered and delicious skin contact orange wine made from old vine procanico & trebbiano grapes cultivated in volcanic soil.
This natural wine is made from the patented Metodo Corino, based on regenerative farming principles. Nothing is added but grapes! Made with unpressed, free run juice with native yeast fermentation. A two week maceration imparts a dark amber color. Aged only in stainless steel tanks, it has aromas of candied fruit, dried apricot and ginger.
It has pleasant acidity and tannins, and is balanced with a long finish. A pretty deep orange color, it is a great wine for difficult food pairings, it pairs with almost any dish.
Tastes Like: Candied Orange Peels
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Winery | Biodynamic | Native Yeast Fermentation | Vegan | No additives (ie non sulphites added) | Unfiltered | Organic | Metodo Corino | Natural Wine
Fun Facts: - The natural farming method that produced this wine, the metodo corino, is actually patented by La Maliosa woman winemaker Antonella Manuli after she helped to develop it with natural wine legend Lorenzo Corino of Case Corini.
- Named in honor of the Roman festival in December which took place near the winery, La Maliosa, this wine was once called Saturnia Bianco.
With a persistent perlage, a bright gold color lights up the glass as complex exotic fruits and citrus aromas burst forth. Tasting, it is a dry wine with a delicate balance of acidity and sapidity keep you sipping and enjoying until the last drop.
The volcanic soil of the Sandro de Bruno vineyards lend well to this ancient, yet up and coming grape known as Durella. With a thick skin rich in polyphenols, they expertly craft this grape in a sparkling wine using a classic Champagne method. A zero dosage, for 36 months the wine rests on the lees before dégorgement and it then rests again.
It is markedly less intense than its 60 month aged and 100 month aged counterparts, creating a great entry point to the durello grape. You can try all three of these wines for yourself in the Durello Flight Set!
Tastes Like: Limes and Green Apples
Farming & Winemaking Highlights: Sustainable Winery | Volcanic Soil | Bottle Fermented | Champagne Style
Fun Facts: - “Linear and polished” is how Kerin O’Keefe in this Wine Enthusiast review describes this 95 point wine.
Who doesn’t like chamomile and honey? That’s what this wine reminds you of! It’s a Moscato d’Asti that appeals both to sweet wine lovers and dry wine drinkers wanting a moment with a touch of sweetness.
The name of this wine, Ros du Su, means ‘Rays of Sunlight’ in Piemontese dialect where this Moscato d’Asti comes from. Looking at its bright, golden-yellow color, it is easy to understand the inspiration for this name.
In the glass, the aromatic qualities of moscato are the first noticeable aromas, but underneath subtle and persistent notes of honey and acacia and chamomile flowers come forth creating a complex bouquet. Tasting, the sweetness of the residual sugars are well balanced with freshness and sapidity. A pleasant wine that keeps you sipping, it pairs well with desserts, but is every bit as enjoyable alone in contemplation.
A certified sustainable winery, Ivaldipractices regenerative farming.
From an Upper Ojai vineyard, this Grenache has aromas of roses and blueberry. The acidity and subtle tannins give it the perfect amount of structure resulting an a nicely balanced wine.
Barolo is considered one of the most sought after red wines in the world. It’s made from the nebbiolo grape, which is know for having a great balance between acidity and tannins, and ages very gracefully.
This set contain a Barolo DOCG and ‘Baby Barolo’, a Langhe Nebbiolo made from Barolo vines, by Barolo area native, Aldo Clerico, in Monforte d’Alba.
Any red wine lover, especially one seeking hard-to-find treasures, would enjoy side by side to compare Aldo’s Barolo and his Baby Barolo, Langhe Nebbiolo! Barolo’s elegance, aging ability, and fullness of character all blend together to create a delicious red wine that lingers on the palate.
This special offer set has shipping included for the Continental US. Great as a gift!
Included in this box are:
This limited production wine from the birthplace of the Schioppettino varietal is made only in the best years with carefully selected fruit from which Hilde Petrussa makes her own Pied de Cuve native wild yeast. Aged in tonneau for 36 months then 6 months in the bottle. It has a complex nose ranging from black pepper to dark berry compote, allspice and some wild animal fur. Due to its well balanced acidity, tannins and smooth taste, it is a great midway for both Pinot and Cab lovers.
This wine was awarded
a Silver Medal by Decanter
Top Italian Wine in the Go Wine Cantine d'Italia 2024 Guide
90 points by 5starwines
4 crowns by 'Vini Buoni Italiani'
Vigna Petrussa is a certified sustainable and biodiverse women-owned winery.
Made from the sought-after Ginestra Barolo Cru, this single vineyard wine epitomizes the greatness of the nebbiolo grape from the Barolo wine region, in terms of structure, age-worthiness and fruit expression. The native yeast fermentation used in making this natural wine also helps bring out the special and sought after terroir of the Ginestra cru.
An intense garnet color, on the nose this Barolo tends towards red fruits, with a touch of balsamic notes. As it opens on the palate the elegant tannins harmonize with the acidity for an overall richness that creates a pleasant and enjoyable experience while sipping alone or with food.
Tastes Like: Balsamic Tabacco leaves
Farming & Winemaking Highlights: Biodynamic | Native Yeast Fermentation | Single Vineyard
Fun Facts: The Ginestra cru is very limited and only a few wineries have access to harvest from there. Aldo can thanks to his wife’s, Valentina’s, Conterno family vineyards.
Fun Facts: The hands on the bottle represent Aldo’s two daughters; for this reason he often says this is the wine closest to his heart.
You never had a Barbera like this! Made from 95 year old Barbera vineyard, with some small percentage of other varieties planted over the years in the vineyard. This all natural wine has intense aromas of brandied cherries and a richly textured, delicious dark fruit taste with right balance of fruit, acidity and tannins. Barla is the antique name of the vineyard which used to be the land of an old convent. After a gentle crushing, fermentation starts with native yeast fermentation and wines are left with skin contact for 6-7 weeks, followed by about 36 months of aging in wooden barrels, housed under Lorenzo Corino's family home.
As with all of Case Corini wines, this is a 00 wine, nothing added, nothing removed, no yeast, no sulphites added, organic, biodynamic, vegan. In other words, all natural wine.