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  When you are invited to dinner, you usually think of asking about the menu in advance in order to decide which bottle of wine to bring to your hosts. For some years now, beer has been making its way into pairings with our gastronomy, creating harmonious and surprising encounters that exit classic schemes that have always appreciated the grape over hops.   In some places, beer and food pairing is much more widespread. It's enough to think of countries such as Germany, Belgium or England, countries that among other things, produce excellent, well-known and less famous craft beers. In any event, to...

  Dimethyl Sulfide (DMS) is a chemical compound with a potent aroma that can be found in many foods and beverages. In fact, it can be found in wine and beer, but also in cooked meat, cheese, tomatoes, citrus, melons, truffles, cereals, and vegetables.  But, as an aromatic component is it a good attribute or a defect? When perceived in high concentration DMS has an odor which can be very unpleasant leading it to often be considered giving an "off" flavor with notes of cooked corn, tomato and asparagus. However, interestingly, in lower concentrations it can often enhance the complexity of the bouquet...

Sangiovese is the red grape variety most cultivated in Italy. It has many different names and forms the basis of the most famous Tuscan wines. It is a grape variety with great phenotypic variability: the wines are different according to their areas of production. It prefers growing in places with warm days and cool nights. Evolution and trends have consecrated it as a base for full-bodied and elegant wines. Sangiovese matures late, is quite acidic and tannic, and expresses a range of typical aromas: violet, iris, broom, wild cherries, spices, coffee, tobacco, aromatic herbs and delicate notes of game and leather. There are, however, many...

“Terroir” is a French expression difficult to translate in many languages, but with an enormous impact on the quality and characteristics of the wine. Among the many definitions of terroir, the one we like the most, for its simplicity, is “terroir is an interactive ecosystem, in a given place, including climate, soil and the vine”. There are therefore many variables differentiating a specific terroir and it is difficult to correlate all these variables to the wine aromas. But 4 of these variables have been studied and have an impact on the aromatic attributes of the wine: temperature, light, water status...

The search for one's own well-being can take different paths. There are many approaches that can be taken to improve our lifestyle so that we feel more at ease with ourselves and with the people around us. The trend in recent years has been leading the wellness sector towards the use of natural products, moving as far away as possible from the "absolute" chemistry that characterized the market especially in the early 80's. In a sense, there has been a gradual return to the rituals used in ancient Greece, where essential oils, plants, spices and infusions, were widely used to give relief to the body and...