● Enology
Aperol sparkling: prosecco, not champagne
Champagne in an aperol spritzer loses exactly what makes it more expensive — here's what really goes in the glass and in what relationship.
17·09 / 4 min#aperitiv
9 Editorial
● Enology
Non-Sweet Water Alcohol Free Aperitif
It is bitterness that opens the appetite, not alcohol. Whoever realizes this, drinks something serious from a glass without a single percentage on Monday night.
13·09 / 4 min
● Enology
Five sparkling wines for summer and the right moment for each
A bubble is not a bubble. Prosecco, cava, pét-nat and the classic method share the same pressure in the glass, but not the same story — here's when it goes to the table.
20·08 / 4 min
● Enology
Txakoli and vinho verde: a white that must sting
Two Atlantic whites that are poured from a height and drunk until painfully cold — which also makes them different when to open them.
18·08 / 4 min
● Enology
Tiki bar at home: ice cube for pouring, crushed for rum
Ice is not a decoration but an ingredient. The cube cools and is patient, the crushed dilutes on purpose — and that's where the rum begins, which calls for a hot drink.
16·08 / 4 min
● Enology
Five gin & tonic pairings where the flavors blend together, not overwhelm
A lime wedge every hour is laziness. Here are five combinations of gin, tonic and garnish where every note is heard.
02·08 / 4 min
● Enology
Dzin: the juniper that has to lead, the rest is a negotiation
Without juniper it is not gin but flavored vodka. London Dry, Old Tom and New Western are not marketing but three philosophies of the same bottle.
02·08 / 7 min
● Enology
Four bottles and a home bar open every weekend
You don't need a shelf of twenty bottles. You need four real ones — and the knowledge of what to make of them when the bell rings.
30·07 / 4 min
● Enology
Vermouth as an aperitif: rosso, bianco and dry on ice
Vermouth served warm is a failure. Here's what really separates rosso, bianco, and dry, and why orange peel does more than any ice cube.
30·07 / 4 min