Wine-champagnews

19/05/2026

Pane Frattau is a traditional Sardinian dish that embodies history, simplicity, and authentic flavors. Composed of layers of carasau bread soaked in broth, alternating with fresh pecorino cheese, tomato, and eggs, this comfort food embodies the soul of the island’s peasant cuisine. To enhance its delicate yet bold flavor, a Sardinian white wine with good flavor and freshness is the ideal pairing. Vermentino Sardo, with its citrus and mineral notes, cleanses the palate and balances the creaminess of the cheese. An alternative could be a Fiano di Sardegna, slightly more structured, capable of supporting the character of the tomato and egg.

15/05/2026

Italy, the cradle of one of the world’s richest winemaking traditions, offers a mosaic of flavors defined by native grape varieties, unique terroirs, and memorable vintages. Finding a great wine doesn’t necessarily require a huge investment, but rather an understanding of the varietals, production areas, and the perfect time to drink it. Also in Piedmont, Dolcetto and Barbera offer more immediate, fruit-forward, and highly drinkable wines. In Tuscany, Sangiovese is the protagonist of Chianti, Montalcino (Brunello), and Montepulciano (Vino Nobile), with aromas of cherry, violet, and spice. In Central and Southern Italy, Aglianico del Taburno or Taurasi in Campania is another age-worthy giant, while Nero d’Avola in Sicily produces warm, full-bodied reds rich in ripe fruit. sardiniaworld.blog

13/05/2026

Inspired by a tasting event comparing wines from two Mediterranean regions, Sardinia and Sicily, we consulted one of our sommelier collaborators to find out which wines to compare, pairing them with vegan and vegetarian food.

Let’s start with a sensory comparison: Red and white wines from Sardinia and Sicily. My name is Elisa and I’m a sommelier. For me, exploring the differences between Sardinian and Sicilian wines means comparing two Mediterranean souls: one more meditative and mineral, the other sunny and volcanic. sardiniaworld.blog

11/05/2026

A festival dedicated to “natural wine” and sustainable cultivation will take place in Sardinia in May 2026. However, the definition of “natural wine” doesn’t exist, and those who organize these types of events know this, or should know it. This is the inconvenient truth that is forcefully emerging in the contemporary wine debate, debunking a commercial myth that has dominated the past few decades. The definition of “natural” is intrinsically false and misleading, as it implies the absence of negative health effects or a biological purity that has no scientific basis. As industry experts emphasize, wine is not born in the vineyard, but in the cellar: without even minimal technology, the must cannot be transformed into a beverage.

A festival dedicated to “natural wine” and sustainable cultivation will take place in Sardinia in May 2026. However,

08/05/2026

Cagnulari della Nurra and Cannonau are two Sardinian red grape varieties historically linked, but with distinct organoleptic characteristics. This comparison highlights differences in style, terroir, and suitability for plant-based foods.

Cagnulari della Nurra and Cannonau are two Sardinian red grape varieties historically linked, but with distinct organoleptic characteristics.

07/05/2026

Cagnulari della Nurra is a red wine with a strong aging potential, thanks to its rich polyphenolic structure, firm tannins, and high alcohol content (up to 16% vol. in some productions). After the 2018 vintage, the wine continues to evolve positively over the years, developing increasingly complex characteristics.

Cagnulari della Nurra is a red wine with a strong aging potential, thanks to its rich polyphenolic structure,

22/02/2026

The international press agency Emmegipress and its networks, including sardiniaworld.blog and wine-champagne.pmcomunicazione.com, are seeking a technology partner (provider) to provide technical support for their professional journalistic work. For information, please email [email protected]. Thank you.

20/02/2026

Vignerons Indépendants de France est une organisation professionnelle fondée en 1976, initialement sous le nom de Confédération nationale des caves particulières (CNCP), qui regroupe des vignerons indépendants à travers la France.

20/02/2026

The age of the vintage influences the dosage of a because the cellar master must adjust the amount of sugar based on the characteristics of the base wine, which vary with the climatic conditions of the year. In warmer years, the ripen better, with higher natural sugar and lower acidity. This allows for a reduction in dosage or the production of Champagne, as it doesn’t require adding as much sugar to balance the acidity. (Source: wine-champagne.pmcomunicazione.com)