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Emilia—the western part of the Emilia-Romagna region—specializes in fizzy wines. Whether they are white, red, or some shade in between, made from any number of intriguing indigenous grape varieties, they all tend to bubble. As it turns out, crisp, quaffable frizzanti are the perfect match for the notoriously rich local culinary specialties. Thin slices of cured pig, pastas coated in slow-cooked, meaty ragù, and cheeses ranging from creamy to intensely savory all have their place on the Emilian table. This dry sparkler from the white Pignoletto grape— a breezy blast of flowers, citrus, and fresh herbs—is just the ticket to cleanse the palate and quench your thirst when a heaping pile of locally produced cheeses and salty cured meats appears before you.
When buying red Burgundy, I think we should remember:
1. Big wines do not age better than light wine.
2. A so-called great vintage at the outset does not guarantee a great vintage for the duration.
3. A so-called off vintage at the outset does not mean the wines do not have a brilliant future ahead of them.
4. Red Burgundy should not taste like Guigal Côte-Rôtie, even if most wine writers wish it would.
5. Don’t follow leaders; watch yer parking meters.
Inspiring Thirst, page 174