The fame of Vermouth di Torino PGI is linked to Piedmont producers and Turin when, in the 1800s, it was home to the aristocracy of vermouth makers who achieved international standing.

Vermouth di Torino is classified according to the color (White, Amber, Rosé, Red) and the amount of sugar used in its preparation, classified as extra dry for products containing less than 30 grams of sugar per liter, dry for vermouth with less than 50 grams per liter, and sweet for those with a sugar content of 130 grams or more per liter. This extends to the assignation Vermouth Superiore referring to products with an alcoholic strength of not less than 17% vol., made with at least 50% of Piedmontese wines and flavored with herbs other than wormwood cultivated or harvested in Piedmont.

For more info: https://www.vermouthditorino.org/en/

Produced by Matty Rosenberg, Jennifer Hammoud and David Furer at Radio Free Rhinecliff

In recognition of its December 18, 2024 inauguration as a recognized and regulated category, Carlo DeVito joins David to welcome American Single Malt Whiskey with its association co-founder Gareth Moore of Virginia Distilling and an OG of the craft whiskey world, fellow podcaster and writer Lew Bryson.

MADE FROM 100% MALTED BARLEY
DISTILLED ENTIRELY AT ONE DISTILLERY
MASHED, DISTILLED AND MATURED IN THE UNITED STATES OF AMERICA
MATURED IN OAK CASKS OF A CAPACITY NOT EXCEEDING 700 LITERS
DISTILLED TO NO MORE THAN 160 (U.S.) PROOF (80% ALCOHOL BY VOLUME)
BOTTLED AT 80 (U.S.) PROOF OR MORE (40% ALCOHOL BY VOLUME)

Them's the rules. Lew and Gareth help us sort out its development as we taste examples from Cedar Ridge, Westland, St. George, Balcones, Harvest, Ten Mile, Westward, New Riff, Old Line, Virginia, Stranahan's

Produced by Matty Rosenberg, Jennifer Hammoud and David Furer at Radio Free Rhinecliff

With an estimable heritage backing its position as one of the US's fastest-growing craft distilling states, Carlo and David took pleasure in hearing and tasting from four of its artisans--none bearing the name of Daniels or Dickel.

Produced by Matty Rosenberg, Jennifer Hammoud and David Furer at Radio Free Rhinecliff

When considering what to eat when drinking wine, an inevitable and varying point of discussion goes to 'cheese'. Sharing their vast experiences with David are HV local Kate Arding of Hudson's Talbott & Arding and Napa Valley-based author Janet Fletcher of Planet Cheese.

This second in the DotE series of foods with drinks touches both upon uncommon and typical considerations when determining your wine and cheese selections--whether or not you choose to pair them.

As this was (so far) the most complicated episode to arrange, DotE leaned upon two of its "friends of the show", national wine importers Kevin Pike and Bartholomew Broadbent, to ably assist in providing samples both to myself for use in-studio with Kate and to Janet in California--to excellent effect!!

Produced by David Furer, Matty Rosenberg, and Jennifer Hammoud at Radio Free Rhinecliff

From Vivac way high north of Taos, to southwestern Luna Rossa near the Mexican border, to Noisy Water in the southeast mountains near Texas; hard work is being applied with great wines grown and made throughout New Mexico. Sharing their diverse stories from the Land of Enchantment are Marco D'Andrea who was born into it, Michele Padberg who married into it, and Jasper Riddle who chose it as a second career--all embracing wine's challenges and successes.

Produced by Matty Rosenberg, Jennifer Hammoud and David Furer at Radio Free Rhinecliff

A conversation about currants grown and drinks made in the Hudson Valley between purveyors Greg Quinn of CurrantC, Ute Londrigan of Heimat New York, Branchwater Farms' Kevin Pike, and vintner / viticulturist Stephen Casscles. Held at Branchwater Farms, this episode of DotE was co-hosted by Carlo DeVito. It explores the history, techniques, tastes, and uses of berries harvested from the Ribes genus.

Produced by David Furer, Carlo DeVito, Matty Rosenberg, and Jennifer Hammoud at Radio Free Rhinecliff

In the first of this occasional series David ventures north to neighboring Red Hook to savor his favorite pizzas made by a favorite person, Nobile Attie of Lucoli. Attie's better known via his BrickOven.com through which he's fashioned for decades distinctive ovens for many famed chefs worldwide. That said, those of us in the mid-HV are privileged to have in our midst an artisan of this caliber. It's BYO at Lucoli, and for this David brought Steven Matthiason's Cabernet Sauvignon, Raffaella Bissoni's Sangiovese Riserva and, in recognition of his Abruzzo heritage, a few indigenous bottlings from Il Mostro.

Produced by Matty Rosenberg, Jennifer Hammoud and David Furer at Radio Free Rhinecliff

As the latest generation of family proprietors at Weingut Breuer, Theresa Breuer's plenty to shoulder with a noteworthy family history. She's done so admirably adapting methods learned from her ancestors while applying techniques of her own that reflect current circumstances. She spoke with David from her estate overlooking the Rhein River in Rüdesheim Germany.

Produced by Matty Rosenberg, Jennifer Hammoud and David Furer at Radio Free Rhinecliff