Paolo Zordan
12 articlesSommelier and food and wine critic with vast experience in tasting the best Italian wines. Attentive to quality and viticultural tradition.
Guide: How to Serve Wine, Temperature and More
Using the right temperature for wine is the fundamental rule. The same wine drunk at different tempe...
Bagna Cauda and Barbera, Inimitable Flavors
Bagna cauda paired with the Barbera d'Asti Superiore Favà from Tenuta Garetto Bagna cauda (hot sauce...
Forteto della Luja, an oasis in the winery
Gianni e Silvia Scaglione, through their work and constant commitment, carry forward an ambitious pr...
Cantina Laiolo Reginin, Calici di Natura
Arriving at Paolo's is always like coming home. Whether you've known him for years or are visiting h...
Grignolino, a Red Wine for Summer
Grignolino is one of the wines of the Piedmontese tradition, a red wine that, like others, has gone ...
Paese che vai, Nebbiolo che trovi
If the Langa is the undisputed homeland where nebbiolo reigns supreme far and wide, no less importan...
Gewurztraminer: an explosion of aromas and acclaim
Traminer aromatico in the Italian style, or Gewurztraminer for those who prefer the international na...
The Children of Nebbiolo, the King of Wines
If one day we were seized by the curiosity to venture into the world of nebbiolo, we might discover,...
Nebbiolo the grape variety that emerges from the fog
The nobility of being called NEBBIOLO Nebbiolo is a grape variety as precious in the wines it produc...
A Niche Wine: the Barbaresco of Cascina Saria
BARBARESCO CASCINA SARIA ANNATA 2001 ALCOHOL CONTENT 14% – For about 15 years this wine has been pro...
Langhe Nebbiolo di Cascina Saria: the tasting
LANGHE NEBBIOLO CASCINA SARIA VINTAGE 2010 ALCOHOL CONTENT 14% This is a wine that expresses all the...
Four Friends at Cantina Cascina Saria
The sun has already warmed the air of this winter morning as we set off on our trip to Langa, the co...