Above Wines: Unveiling the Essence of Italian Pleasure

Raw & Real Italian Wine, Food, Culture

700 Reasons to Move Beyond Cabernet

700 Reasons to Move Beyond Cabernet

700 Reasons to Move Beyond CabernetAldo Bove
Published on: 23/02/2026

It is always difficult to tell the story of a wine or a grape and confine it to one territory. Wines are born from geography — yes — but even more from history. Over centuries, human hands reshaped landscapes. Monasteries cultivated vineyards. Trade routes moved vines across hills and coasts. Culture shifted, evolved, adapted. Wine is culture. And culture is alive. Take Sangiovese — one of Italy’s most important grapes. Historical research by scholars such as Beppe Sangiorgi and Giordano Zinzani suggests its presence dates back to at least the 17th century in Romagna, with roots possibly connected to medieval monastic networks along the Apennines.

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My Reason on why Wine Sales Are Slowing in U.S. Restaurants

My Reason on why Wine Sales Are Slowing in U.S. Restaurants

My Reason on why Wine Sales Are Slowing in U.S. RestaurantsAldo Bove
Published on: 16/02/2026

Let’s be honest. Ten or fifteen years ago, when people went out to dinner, they didn’t think twice about ordering a bottle of wine. Today, before even ordering appetizers, someone at the table is Googling the bottle on the wine list. And what do they find? A bottle that costs $25 online might be listed for $90 in the restaurant. Sometimes even a single glass costs almost the same as the retail price of the entire bottle. Consumers are informed now. Transparency is immediate. And families today do not have the same financial flexibility they once had.

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The Art of Wine Service: Creating Moments, Not Lectures

The Art of Wine Service: Creating Moments, Not Lectures

The Art of Wine Service: Creating Moments, Not LecturesAldo Bove
Published on: 09/02/2026

When you go out to dinner, you’re not there to study. You’re there to share time. You want to talk, laugh, connect. You don’t want to spend ten minutes buried in a menu or feel like you’re in a lecture while someone explains every special in detail. And yet, it happens all the time: menus that are too complicated, servers who talk too much, wine descriptions that sound more like exams than invitations....

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Why I Would NEVER Use Wild Fermentation

Why I Would NEVER Use Wild Fermentation

Why I Would NEVER Use Wild FermentationAldo Bove
Published on: 02/02/2026

Fermentation is the heart of winemaking. Once grapes are ripe, their sugars are converted into alcohol, CO₂, and heat by microorganisms. In our world, the heroes are yeasts—specifically Saccharomyces cerevisiae, the same family used to make bread and beer. After centuries of study and practice, we know this yeast ferments cleanly, finishes the job, and protects both the wine and the person drinking it. Wild fermentation, on the other hand, means letting whatever is living on the grape skins start the process on its own. And yes, fermentation will happen—but the question is: Who is really in charge of that tank?...

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Contains Sulfites: Separating Myth from Reality

Contains Sulfites: Separating Myth from Reality

Contains Sulfites: Separating Myth from RealityAldo Bove
Published on: 26/01/2026

t’s important to understand that the presence of sulfites in wine is not dangerous. Rather, sulfites are one of the multiple tools a winemaker uses to preserve wine over time. Think about white wines: they naturally have fewer antioxidants, so they need help from the winemaker to maintain their flavors for one, two, or even three years. Red wines, on the other hand, have more natural antioxidants and higher tannins, which gives them a better natural ability to protect themselves against oxygen...

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We’ve All Heard Them Called “Dry.” But What Does That Really Mean?

We’ve All Heard Them Called “Dry.” But What Does That Really Mean?

We’ve All Heard Them Called “Dry.” But What Does That Really Mean?Aldo Bove
Published on: 19/01/2026

Tannins are natural compounds found in many plants. Chemically, they belong to a family called polyphenols — large, complex molecules that love to bind to proteins...

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