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Posted: 2025-11-03 07:16
 Few ingredients in the world of food carry as much heritage, versatility, and symbolism as olive oil. For thousands of years, this golden liquid has nourished civilizations, inspired poets, and defined entire culinary traditions. From the rocky hills of Greece to the sun-drenched groves of Spain, from the ancient presses of Italy to the emerging producers of California and beyond, olive oil remains a cornerstone of culture, craft, and cuisine.  In this new series, we’ll explore olive oil from root to bottle — uncovering the stories, science, and people behind it. We’ll delve into how geography and climate shape its character, how different olive varieties yield distinctive aromas and flavors, and how modern producers balance innovation with ancient methods. You’ll learn what makes an extra virgin truly “extra,” how to taste olive oil like a professional, and how to pair it with food and wine. Join us on this journey through groves, mills, and markets as we uncover the world of olive oil — one harvest, one taste, one or two stories at a time. So let's jump in. What is Extra Virgin Olive Oil (EVOO)? Extra virgin olive oil is the highest quality grade of olive oil, made exclusively from the first cold-pressing of olives without heat or chemicals, resulting in a superior flavor, aroma, and higher nutritional value. The cold-pressing retains more antioxidants, polyphenols, and vitamin E, contributing to its anti-inflammatory properties and health benefits. Finally, the olive oil must have a free acidity level of 0.8% or less and is assessed by a tasting panel to ensure it has no defects and a distinct fruity character. In contrast, virgin olive oil has a higher acidity level (between 0.8% and 2.0%) and may have minor defects detectable by taste, making it less flavorful and less nutritious than EVOO. Virgin olive oil is often produced by blending refined olive oil with a small amount of virgin or extra virgin oil to improve its taste and color, which reduces its health benefits compared to EVOO. Since virgin olive oil is typically lighter in color, milder in flavor, and less expensive than extra virgin olive oil it is more suitable for cooking at higher temperatures where its flavor is less critical. The production of EVOO requires olives to be harvested at optimal ripeness and processed quickly (often within 90 minutes) to preserve quality, while virgin olive oil can be made from olives with higher acidity or from later harvests. The production process will be covered more in depth next week with From Tree to Taste: How Olive Oil Is Made. Fattoria Poggio Alloro is an agritourism destination providing spectacular views of San Gimignano and the surrounding rolling hills. The farm is located 40km southwest from Florence and only 5km from San Gimignano. The name Poggio Alloro means Bay Leaf Hill, and it refers to the bay laurel bushes that grow everywhere on their property. There's a multitude of agricultural commodities grown on the one hundred hectares from grapes; fruits; vegetables; and grains: barley, oats, corn, sunflowers, durum, wheat, farro; and olives. More specifically 1,500 olive trees that are used in the production of extra-virgin olive oil. The Leccino, Moraiolo, and Frantoio varieties are completely hand picked in November, and then cold pressed to guarantee superior quality. Their EVOO has a golden yellow color with light green tones and has a stone fruit, slightly spicy flavor with an intense finish.
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Posted: 2025-10-30 07:22
Last week we attended an event through Embassy Experiences held at the Embassy of the Republic of North Macedonia. We were drawn to the event specifically to try the Macedonia wines and food that were provided. The Republic of North Macedonia is located in the heart of the Balkan Peninsula in Southeast Europe. It is situated in the northern part of the larger geographical region traditionally known as Macedonia, which is shared with Greece and Bulgaria. The country is bordered by Kosovo to the northwest, Serbia to the north, Bulgaria to the east, Greece to the south, and Albania to the west. Although a landlocked country (it is separated from the Adriatic Sea by Albania and the Aegean Sea by Greece), the republic has both continental and Mediterranean influences on its climate. Its northeastern corner is separated from the nearest coastline by 200km (125 miles), while Lake Doiran at its southeastern edge lies just 55km (35 miles) from the coastal Greek town of Thessalonika on the Thessalonian Gulf. The main wine-growing regions here are Pcinja-Osogovo in the north, Pelagonija-Polog in the south and Povardarie (the central Vardar River valley). The republic as a whole has 23,000 hectares (56,850 acres) of wine vineyards and a slightly larger coverage of vines harvested for table grapes.  | | Courtesy of Tikveš Winery |
Tikveš is a prominent winegrowing subregion within the Povardarie, or Vardar river valley. Tikveš the region is also readily confused with the country's largest wine producer of the same name (Tikveš winery), based in the town of Kavadartsi where the majority of vineyards in Tikveš lie. Founded in 1885 in a region with centuries-old winemaking tradition, Tikveš Winery is now celebrating 140 years of wine production.
 | | Courtesy of Tikveš Winery |
At the embassy event, we were able to sample several wines from Tikveš Winery as well as a grape Rakija. The buffet consisted of an assortment of delicious Balkan cuisine featuring Tavče gravče, a hearty baked bean stew traditionally cooked in clay pots and seasoned with paprika, mint, and other spices. There was also Burek, grape leaves, plenty of rice and chicken, and pastries and other desserts. As for the wine, they poured a dry Cabernet Sauvignon and off-dry Vranec (Vranac) as well as a delicious dry Žilavka and off-dry Alexandria (Rhine Riesling, Chardonnay, Smederevka, Sauvignon Blanc). Here are the winery's description of the two flagship wines. Tikveš Vranec
The name “Vranec” translates to “black stallion”, which reflects the grape’s dark color and powerful character with complex aromas. The wild nature of Vranec is tamed in this wine, characterized by a rich ruby color, a sweetish taste, full body, and a long finish. It features a myriad of aromas of ripe forest fruits, prunes, and spices Tikveš Žilavka
Žilavka is a dry white wine with a gentle and discreet scent of flowers and fresh and fruity taste. It is made from the indigenous grape variety of the same name, derived from ‘žilav,’ meaning ‘tough’ or ‘resilient’. This reflects the grape’s ability to withstand the hot climate, drought, and poor soils. Overall, Žilavka offers a delightful combination of vivid freshness, fruitiness, and minerality, making it a great choice for those seeking a unique and enjoyable experience.
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Posted: 2025-10-27 08:37
 This past weekend while visiting Nepenthe Brewing Company in Baltimore, I realized that the Helles Lager is my favorite beer style. The rationale? I always include that style in my flight and usually return home with a six-pack. This also occurred after recent visits to Lost Generation Brewing Company and Black Hoof Brewing Company. But ironically, I 've never researched the history of this pale and malty beer.  The Helles Lager originated as " Münchner Hell" (meaning "Munich Light") on March 21, 1894, at a time when people in Munich and in Germany either enjoyed dark and sweet-malty beer or sharply bitter Pilsners from neighboring Bohemia. Spaten Brewery chose to release a softer, malt-forward alternative to these Pilsners and the sweeter Märzen and Dunkel beers by utilizing Munich's brewers own strengths: malty sweetness, smooth textures, and a touch of noble hops for balance. The success of Spaten's Helles inspired other breweries to adopt the style. In 1893, Hacker-Pschorr introduced a lighter, hopper version called Münchner Gold, which further refined the pale lager profile. Paulaner followed suit, launching its own Münchner Hell in 1895, which quickly became a signature beer of Munich and a staple at the Oktoberfest. The development of pale lagers was also influenced by advancements in brewing science, particularly the understanding of water chemistry, which allowed brewers to produce more balanced golden lagers despite the region's alkaline water. Helles Lager is all about nuance. Expect gentle notes of fresh-baked bread, biscuits, and a hint of honey, supported by a mild floral or spicy hop character from traditional Hallertau or Tettnang hops. The finish is crisp, clean, and refreshing — the hallmark of expert lagering. - Appearance: Pale gold, crystal clear, with a dense, white head
- Aroma: Soft malt sweetness with light floral or herbal hops
- Taste: Balanced malt-forward character, low bitterness, smooth finish
- ABV: Typically 4.7–5.4%
- IBU: Around 16–22
You can determine the strength of any brewing operation by the quality of these pale lagers. Without bold hops or roasted malts to hide behind, any imperfection stands out. The process demands precision — a slow, cold fermentation with clean Bavarian yeast strains, followed by extended lagering at near-freezing temperatures. The result is clarity, both visual and sensory.
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Posted: 2025-10-13 09:14
The Marquette grape was developed at the University of Minnesota as a high quality, cold hardy, and disease resistant wine grape and through multiple cross breeding is a cousin to Frontenac and a grandson of Pinot Noir. It is renowned for its resilience in harsh climates, capable of surviving winter temperatures as low as --36°F when fully dormant, making it suitable for extreme cold-climate regions. It is highly disease-resistant, showing excellent resistance to downy mildew, powdery mildew, and black rot, and moderate resistance to black rot, which reduces the need for chemical treatments in vineyard management. The grape produces medium-bodied, dry red wines with a complex flavor profile featuring notes of cherry, blackberry, black currant, and spice, often accompanied by hints of black pepper, earthiness, and leather. The wines are typically medium-bodied with balanced acidity, soft tannins, and an attractive ruby color due to the thick, dark-blue skins of the small berries. Marquette wines are often aged in French oak, enhancing their complexity and structure, and can have moderate aging potential, with higher-quality, oak-aged versions developing further complexity over 5–7 years. The Marquette grape was released by the University of Minnesota in 2006 and Vermont's Shelburne Vineyard immediately planted vines - making these plots in the Champlain Valley the oldest in the Marble State. The Champlain Valley's unique terroir is shaped by the moderating influence of Lake Champlain, which provides a microclimate that warms vineyards in winter and cools them in summer, allowing for the cultivation of grapes and other produce. The Shelburne Vineyard 2021 Marquette shows alluring notes of cherry, berry, black pepper, and spice on both nose and palate finishing with refreshing acidity. Cheers.
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Posted: 2025-09-20 10:03
The Slavonija wine region occupies the eastern inland third of Croatia, forming the largest wine-producing region in the country both in area and volume, with over 30 million liters of wine produced annually across 5,800 hectares of vineyards. It is located in the Pannonian Basin, bordered by the Danube, Drava, and Sava rivers. Slavonija features a moderate continental climate with cold winters, hot summers, and high sunshine hours, which is ideal for viticulture -- a practice since the Roman times. Vineyards are found planted on free-draining soils that sit atop gneiss and granite base soils. The various river systems create alluvial deposits that are well suited to the cultivation of vines. There are six subregions of Salvonija: Daruvar, Dakovo, Feričanci, Kutjevo, Slavonski Brod and Orahovica. Enosophia (formerly Feravino) resides in Feričanci, a municipality in Osijek-Baranja County covering a total area of approximately 45.8 km² (17.7 sq mi) near the borders of Hungary, Serbia, and Bosnia. The winery itself is located in the village with the same name as the municipality. The name "Enosophia" is derived from Greek, meaning "wisdom of wine," reflecting the winery's deep-rooted tradition and its ambition to create a compelling wine story.  The original cellar was built in 1804 with the founding of a winery by the Mihalovićs -- a Croatian noble family from eastern Croatia. The Fericeva region (western Osijek-Baranja County) is known for its Graševina and Frankovka (Blaufrankish) and shares a similar tradition as Villany Hungary. The current winery was established in the 1960s, privatized as an independent company in 1996, and in 2015 merged with the current owners Osilovac d.o.o. The Today Rosé sparkling wine is made from 100% Frankovka, the Croatian synonym for Blaufränkisch. The grape is grown widely in Central Europe and is also referred to as Lemberger, Kékfrankos, and Franconia. In the vineyard, Blaufränkisch buds early, ripens late, and delivers generous yields. It needs a warm environment to fully mature, which explains its distribution in wine regions close to the heat of the Pannonian Plain. In general, the black-skinned grape provides juicy fruit with noticeable acids and tannins.
The sparkling wine was made using the Charmat method for production for the secondary fermentation. This is a process used to produce sparkling wine by trapping carbon dioxide in a large, pressurized stainless steel tank, or autoclave. It is very fruit forward as bright citrus notes advance with noticeable yeasty texture providing roundness and a pleasant mouthfeel. Lasting effervescence.
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