Edward Deitch

2 weeks ago | vinepair.com | Edward Deitch

The wines of Sicily are well known, from the Nero d’Avolas and Etna Rossos and Biancos, to the white Grillos and Catarrattos. But the wines of Sardinia, the second-largest Italian island in the Mediterranean, remain relatively obscure. That should change. Sardinia, or Sardegna, is a hot, wind-swept place with varied soils conducive to viticulture, including granite, limestone, volcanic matter, clays, sands, and gravels.

4 weeks ago | vinepair.com | Edward Deitch

Carménère may be an acquired taste for some, but the often overlooked grape is worth getting to know. Originally a blending variety from Bordeaux, where it is almost non-existent today, the late-ripening Carménère has emerged as the signature red variety of Chile, where it can take advantage of the long growing season with very warm days and very cool nights. Carménère can have what I call a “stemmy” quality, not unlike Cabernet Franc from the Loire Valley.

1 month ago | vinepair.com | Edward Deitch

After sampling a range of Australian Chardonnays in recent weeks, I feel pretty much the same about them as I do about the Pinot Noirs from Down Under I described in my last column: They’re sleeper wines that deserve far more attention. Like the Pinots, many of the smaller-production Chards present with vivid fruit, refreshing acidity, and touches of minerality. Cool-climate California, Oregon, and even Burgundy, including the Mâcon subregion, come to mind.

1 month ago | vinepair.com | Edward Deitch

Australia doesn’t get its due in this country. The wines still suffer, perhaps, from the outdated reputation that helped put them on the map decades ago, defined largely by wines that were fat, fruity, and cheap, mainly Shirazes and Chardonnays.

2 months ago | vinepair.com | Edward Deitch

We’ve talked recently here about the famed Nebbiolos of Piedmont, including Barolo, Barbaresco, and others; the Barberas, which are as near-perfect as you can get for pairing with pasta dishes, especially those with tomato-based sauces; and the white Gavis, delicious, off-the-radar wines for just about anything from the sea and more. And then there’s Dolcetto.