venerdì 16 luglio 2010

Notizie dal New York Times



FRAPPATO, from southeastern Sicily, makes lovely, fresh and lively wines that are delicious summer reds, especially when lightly chilled. When frappato is combined with nero d’Avola, it makes the slightly more substantial Cerasuolo di Vittoria, which goes wonderfully with a wide range of foods. Producers to seek out include Arianna Occhipinti, COS and Valle dell’Acate

vedi articolo intero:

http://www.nytimes.com/2010/07/14/dining/14pour.html?_r=1&ref=style

1 commento:

Pellegrini di Artusi ha detto...

e beh!
Oggi ha anche aperto Eataly a NY!