All the Wine at the Food & Wine Classic and How to Sip Along at Home

Food & Wine’s digital Classic At Home tastings are FREE. While Aspen in the summer is a great place to visit, tasting wine at home can be just as enjoyable. We decided to offer two more lively versions of our usual, longer seminars at the IRL. Since we have teamed up with, you can order the wines directly from your home. Register for the Event here and Order the Wines here. Use the code MEREDITH10 to get 10% off.

What is this seminar? Anthony Giglio, a contributing editor at Food & Wine and a longtime Classic speaker, throws a smackdown against three “super summer drinkers.” You need to have a good wine for the summer. But should it be a white wine? Red? Red? From California?

Giglio’s recommendation for his top three choices: “As a non-paid official ambassador of the Riesling grape, I cannot recommend the delicious, buttery, and crisp Trimbach Riesling from France’s Alsace Region. It’s delicious straight out of the bottle, but it also enhances everything that you pair with it.


“On the contrary, if I were a winemaker here in Central California, I would be a Rhone Ranger, championing grapes from France’s favorite wine region. Tablas Creek Patelin de Tablas Blanc is a blend of five white Rhone varietals, including Grenache Blanc and Viognier. It also includes Roussanne and Marsanne. This is like eating a ripe plum while leaning on the sink.

“The Tornatore Etna Rosso is from Sicily.” Etna Rosso and Bianco will be poured since we cannot fly to Sicily this summer. All day, every day. It’s funny how you would expect a wine grown on a hot Mediterranean Island to be full-bodied and fruity, but this one is growing high up the slopes of Europe’s highest (and still active!) volcano. Acidity is abundant in this wine, which is especially refreshing when it’s chilled.

What is the only way to find out which of Giglio’s choices will win? You must register for the virtual Classic.

The second seminar will answer the age-old question: Which wine pairs best with pizza? You knew this was an eternal problem. You’re right. You can trust me. Really eternal. The event will be hosted by F&W executive wine editor Ray Isle, i.e., me. It will feature three wines in a mosh pit of pairing excellence. The wines can be ordered from, just like the other seminar. You have to call the pizza yourself. (I recommend pepperoni, but it’s your choice; if you prefer Swiss cheese nuggets or anchovies, then go for that). These are the contenders:

The Bisol Jeio Cuvee Rose. Sparkling wine and pizza? Sparkling wine with pizza? It’s summer! And don’t forget the bubbles. They make everything taste good. Bisol makes a great Prosecco. Their rose, made from Merlot and Pinot Noir in Italy’s Veneto Region, is bright and juicy. Perfect pizza wine.


If Ponzi Pinot Noir is better, then it’s a no-brainer. Does it come from Italy? No. It’s Oregon. It’s Pinot Noir. Every sommelier in the world (except for a few who love oddball grapes such as Ploussard) believes that Pinot Noir is the perfect red grape to pair with anything. What more could you want? Berry fruit, fine tannins, and bright acidity.

Except maybe everyone’s longtime pizza go-to, Chianti. If this was a Vegas betting event, the Tenuta di Nozzole Chianti Classico Riserva is a 3-to-1 favorite. It’s a sure thing. Spicy, firm, with lots of dark fruit notes. From a top Tuscan producer. Winner-winner pizza dinner. Unless, of course, one of the other winners. Anyone who lives in 2020 will know that life is full of surprises.

Register here for Classic At Home and Order the Wines here. Use the code MEREDITH10 to get 10% off. Tune in, uncork, and enjoy. So simple. Everyone, see you on the 23rd of July.


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