Ossola Wine Blog
Wine and Bettelmatt cheese: a mountain pairing
Bettelmatt, a Walser alpine pasture cheese produced in only nine mountain pastures above 2,000 metres: its name, history and hot branding mark tell the…
Wine tasting: taste analysis
Taste analysis does not only consist of sipping the wine and assessing its flavour, but also of examining its texture in the mouth and…
Wine tasting: olfactory analysis
A wine can offer a wide range of aromas, from fruity to floral, from woody to spicy. To fully grasp all the aromatic nuances…
Wine tasting: visual analysis
When carrying out the visual analysis of a wine, it is important to observe its colour, clarity, effervescence and consistency. These elements provide us…
How to taste Prünent: aromas, tannins and ageing
How to taste Prünent: garnet colour, notes of dark fruit, toasted nuances and tannin, to recognise this expression of Ossola Nebbiolo.
Wine ageing: the role of wood
Wine ageing in wood: an ancient practice that has contributed to diversifying the flavour profiles of wines around the world.
Wine and chocolate: how to pair them correctly
Wine and chocolate: how to pair them without getting it wrong, from white chocolate with Moscato d'Asti to dark chocolate with Cabernet and Zinfandel,…
Valli Ossolane DOC: what it means and what it guarantees
What Valli Ossolane DOC means: the Controlled Designation of Origin that certifies wines produced in the Ossola Valley.
Burki cheese and wine: Macugnaga’s Walser toma
Burki cheese, produced by six generations of the same family at Alpe Burki in Macugnaga, from 1871 to the present day, at the foot…