Michael Apstein, Author at Wine Review Online

Prosecco: The Pinot Grigio of Bubbly?

by Michael Apstein | Jul 23, 2014

Prosecco’s popularity around the world has soared--and for good reason. It’s a delightfully fresh and lively...

by Michael Apstein | Jul 9, 2014

Priorat, one of Spain’s top appellations for robust red wines, uses both indigenous grapes, Garnacha and Cariñena,...

by Michael Apstein | Jul 8, 2014

This Rosé, made entirely from Pinot Noir, has the intensity of flavor you’d expect from a wine made from red grapes...

by Michael Apstein | Jun 16, 2014

Castello Banfi, best known for its stunning Brunello di Montalcino, also produces an array of “Super Tuscan” wines,...

by Michael Apstein | Jun 11, 2014

Cerulli Spinozzi’s Torre Migliori has all of the concentration that Montepulciano d’Abruzzo is known for, but...

by Michael Apstein | Jun 11, 2014

It’s not just a cheese. Pecorino (from “pecora,” the word for sheep in Italian) is also a grape native...

by Michael Apstein | Jun 11, 2014

Sartori, one of the Veneto’s top producers, owns the I Saltari estate, which helps explain why the wines are so...

by Michael Apstein | Jun 10, 2014

Planeta considers Santa Cecilia, made exclusively from Nero d’Avola at its Noto estate, one of its six wineries spread...

by Michael Apstein | Jun 3, 2014

Though Planeta is a Sicilian producer — and a great one at that — they trumpet the idea that Sicily has many...

by Michael Apstein | Jun 3, 2014

Cerasuolo di Vittoria, one of Sicily’s two DOCG wines (along with Cerasuolo di Vittoria Classico), is a blend of two...

by Michael Apstein | Jun 3, 2014

Planeta has made an utterly charming wine entirely from Frappato, a grape more often blended with Nero d’Avola for...

by Michael Apstein | Jun 3, 2014

Snoqualmie highlights and emphasizes its eco-friendly practices — organic grapes, recycled paper — you get the...