Carolyn Abney

    Articles by the author

    FOOD + WINE

    Classic Chiantis

    The Chianti Classico Consortium and several of its members got an early Christmas present last year, when the Wall Street Journal’s wine writers, John Brecher and his wife, Dorothy Gaiter, chose Chianti Classico 2004 as the wine to serve at a holiday party or to take as a

    FOOD + WINE

    Chianti Rufina

    Chianti is filled with a variety of sub-zones, each with its own characteristics and distinguishing qualities. The Chianti Rufina area, located in the Levante Fiorentino just east of Florence, is known for its aromatic and fruity wines with higher acidity and firmer, less evolved tannins. The proximity of the

    FOOD + WINE

    A bubble by any other name

    No holiday party would be complete without a little bubbly. In fact, approximately 40 percent of the year’s Champagne consumption takes place in December alone. Annual worldwide sales of Champagne exceed 300 million bottles per year. While 58 percent of the golden nectar stays in France, the rest

    FOOD + WINE

    Barolo: king of wine, wine of kings

    Late autumn and winter are the perfect times to write about, read about, and drink Barolo wines. In the Italian turn of phrase, they are ‘meditative’ wines: to be sipped and savored, accompanied by a well aged cheese, hearty dish of red meat or local game.   Barolo

    FOOD + WINE

    Ripe for the picking

    Winemakers all across Italy are breathing sighs of relief as their grapes have been picked, pressed, and are now on their way to becoming 2007 vintage wine. Here’s a look at the grapes of the 2007 harvest, from the vineyard to your table.   THE OUTLOOK Close to

    FOOD + WINE

    Hard to love?

    Winemaking on the island of Sardinia has a long and fascinating history that predates the Christian era. In fact, some of the most popular grape varietals arrived with the Phoenicians and the Carthaginians. Wine production stayed relatively unchanged until the arrival of conquerors from the Catalan region of Spain around

    FOOD + WINE

    Light whites from Liguria

    Less than one-half of one percent of Italy’s wine is produced in Liguria. Some may say that this beautiful coastal region is mainly tourist country—with the ever-popular Cinque Terre to explore—not wine country. And that wine produced there is rather pricey. So,

    FOOD + WINE

    Cool whites for summer nights

    Yes, the Piedmont region is famous for its bold, red wines. However, it also is home to some well known, and some lesser-known, wonderful whites. The cooler climate in Piedmont favours the crisp, soft and acidic taste of these light Italian wines. More importantly, they offer a vast array

    FOOD + WINE

    In need of attention

    It must be hard to be an excellent red wine but get virtually ignored because your ‘big brothers’ are so well known. This is the dilemma faced by the Barbera, Dolcetto, and Roero wines of the Piedmont region that are so overshadowed by the Barolo and Barbaresco wines

    THINGS TO DO

    Big surprises grow in small regions

    Exclusive. Unique. Remarkable. Special: All words most of us adore. For some, these adjectives describe precious gems or fine furs. In Italy, they may refer to the wines of the Valle d’Aosta region. Why? Because some 90 percent of the wine produced in the region never leaves its

    FOOD + WINE

    Deck the halls with fine vines

    The Italian wine community is especially proud this year. The tasting panel at Wine Spectator, one of America’s top sources of information, sampled 13,500 wines from around the world in efforts to select this year’s ‘Top 100.’  Not only did Tuscan wines

    THINGS TO DO

    Sour grapes

    It just doesn’t sound like a great idea: promoting wines made with the native negroamaro grape (also spelled neroamaro and neramaro, which means ‘black and bitter’), and with the primitivo grape, which has nothing to do with being primitive (it’s related instead to the

    FOOD + WINE

    WWW means ‘wonderful weekend of wine’

    The current popularity of ‘enogastronomy’- wine and food related tourism – may seem new but Italian wines have been drawing visitors since the Greeks overran the Etruscans. However, unlike food, wine in Italy in the last 35 years has changed dramatically. Around that time, Italians began to realize

    FOOD + WINE

    Introducing the star of starters: Fennel

    The next time you walk past that white bulb with the green fronds at your grocer’s, stop and appreciate that it is one of nature’s marvels. It is both an herb and a vegetable. Almost all of the plant is edible: seeds, foliage, stalk and - with

    FOOD + WINE

    Champagne in Italian is spelled S-P-U-M-A-N-T-E

    When we think of celebrations, we think of toasting with Champagne. But isn’t every day worth celebrating? Why not drink sparkling wines more often? Why not have them throughout a meal instead of just before or after? It’s all in the bubbles: carbon dioxide forms during

    FOOD + WINE

    Tiny Bubbles

    “Chestnuts roasting on an open fire” are fine, but a favorite sound of the season is the pop of a cork from Champagne or another sparkling wine.  About 40% of ...

    FOOD + WINE

    Doing the turkey in Tuscany

    Thanksgiving - il giorno di ringraziamento - is less than a week away. Whether you are in Florence as a visitor, a student, or a resident, it is likely that your plans for the day are made. If you are an American or a Canadian – or the child of one &

    See more articles
    LIGHT MODE
    DARK MODE