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1.  The Italian language is phonetic, so all letters are pronounced when reading.

2.  Vowels and Letters are pronounced differently than in English, though unlike English, vowel pronunciation doesn’t change:

• “e” is not “ee” as in “tree” but “eh” as in “egg”

• “i” sounds like the “ee” in tree

• “a” is the “a” in “apple”

• “o” is the “o” in “pot”

• “z” is like the English “z” in “zebra,” but “zz” is like the sound in “cats”

• “ss” is the “s” sound in “Sassicaia”: read it as it is,. However, the “s” on its own within a word is pronounced like our “z,” so “casa” (home) is pronounced “cah-zah”

• “s” at the beginning of a word is still “s” like Sam—or Sassicaia

• “qu” followed by a vowel is pronounced like the English “kwe” in ‘question’

3.  Exceptions to the rules stated above:

• “gn” is pronounced like the Spanish “ñ,” for example: Grignolino d’Asti (gree-ñee-oh-lee-noh dah-stee)

• “ch” is pronounced “k” as in “kin” and not “ch” as in “church,” for example: Fontodi Chianti Classico (fon-toh-dee Kee-ahn-tee kla-see-coh)

• “gli” or “glie” is pronounced much like the Spanish “ll” in “Me llamo” and followed by the ‘i’ (ee) sound—for example: Frecciarossa Riesling Gli Orti  is pronounced “Ll-ee ortee”

• “ci” and “ce” is pronounced like “ch” in “church” followed by the vowel sounds “i” or “e”—this only happens when combining “c” with “i” or “e,”  but not with other vowels. To give some examples: cisterna (chee-stehr’-nah), which means “cistern” and cervo (cher’-voh), which means “deer.”

• “gi” and “ge” are similar to the above rule with the letter “c.” The “g” here sounds like the “j” in “jacket” followed by the “I” or “e” sounds. So, Bruno Giacosa is “broo-noh jee-ah-coh-sah.”

4. What to do with double letters:

• Other than “ss” and “zz,” double letters indicate that the sound should be stressed more. For example, the double “ll”s in balloon are the same as in Ornellaia.

• Double letters also have an effect on intonation; the syllable before the double letters is the one to receive the most stress on it. For example: “Sassicaia” is pronounced “SAH-see-cah-ee-ah.”

5. More on stressed syllables: It’s safe to say that almost all Italian words, without double letters or accents, are stressed on the second-to-last syllable.

• Two syllable words: If a word has two syllables, the first one is normally stressed unless there is an accent on one of the vowels in the second syllable. For example: faro (fah’-roh), which means “lighthouse,” is stressed on the first syllable. By adding an accent, the stress changes and so becomes farò (fah-roh’), meaning “I will do.”

• Three-or-more-syllable words: Here you can see that the stress rests on the penultimate syllable, for example, riserva (ri-sèr-va), Grignolino (gree-ñeeoh-li-noh),

6. Now it’s your turn to practice. Read the following and use what you have learned:

• Fontodi Chianti Classico Riserva Vigna del Sorbo

(Fohn-toh-dee kee-ahn’-tee klah-see-coh ree-zehr-vah vee’-ñah dehl

sor-boh)

• Quintarelli Alzero

(kween-tah-reh-lee al-zeh-roh)

• Clerico Ciabot Mentin Ginestra

(kleh-ri-coh chee-ah-boht mehn-teen jee-neh-strah)

• Case Basse di Soldera Brunello di Montalcino Riserva

(kah-zeh bah-seh dee sol-deh-rah broo-neh-loh dee mohn-tahl-chee-noh ree-zehr-vah)

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With these rules in mind, you can order your next bottle of Aglianico with ease. (Just say it this way: “ah-LYAH-nee-koe.”)

Stonebridge Farm, Franklin, Tenn.

Back in June, I had a chance to return to one of my favorite cities: Nashville. I’d first visited in 2002, and I’d been itching to get back down there for some time. Nashville is about the music—country, blues, rock—but for this particular trip, it was also about wine.

I was meeting a dear friend, and longtime collector, Mike Ennis. Over the years, we’ve shared wines, meals, laughs, music. Mike loves music, but he loves wine even more. Wine is something he’s continuously discovering, and I can’t blame him. I think two of my loves in life will always be great wine and great music.

When in Nashville, I think there are things that you absolutely need to do. See good music and have dinner with great food, friends and wine. I was lucky to have both in spades. Mike, along with his wife Carol, invited me, my wife Sue, and our sons James and Ben along with several other guests to their home on beautiful Stonebridge Farm in Franklin, Tenn., just south of Nashville.

The 20-pound catfish.

To make this trip really special, I brought a collection of wines for Mike to try, including a Case Basse di Soldera Brunello di Montalcino Riserva 2002 and Pegasos 2005, Bruno Giacosa’s  Barolo Croera di La Morra 2004, Tenuta dell’Ornellaia Le Serre Nuove 2007, Bodega Chacra Pinot Noir Rio Negro Treinta y Dos 2006 and a La Spinetta Barbaresco Gallina 2005. Mike also pulled several wines from his collection, including a Grattamacco and Gaja Contessa from 1998 and a Jacques Selosse among others, and together we had one hell of a dinner.

When it comes to wine, Mike likes everything; he’s one of those guys who can drink anything. Have French Champagne? He loves it! I even brought a fresh Roger Coulon Brut Rosé NV into the mix of mostly Italian vino. When we first met, he already knew the big players in Italian wine—Gaja, the Conternos. Through our conversations and tastings over the years, he now trusts me to pass along what he wants, or may like, and I deliver.

Mike, wife Carol and the evening's wines.

I couldn’t help but soak in those moments as Mike went on and on about how great Italian Wine Merchants was over dinner, or how we managed to get wine right. Believe me, this was not filling any ego—it was really something to hear people say IWM knows how to pick really great wines and knows how to bring this understanding and great wines to their clients. The people have spoken. Well, some of them, and they like us! They really like us!

The need for dinner with friends completely satiated, I next got my music fix next when I stopped over to visit friend John McBride, husband of country singer

Martina McBride, a big wine collector and owner of the Blackbird Studio, one of the premier recording spots in the country. We first met John and Martina when they stopped into IWM. We then hosted them at Ornellaia (one of their favorite producers along with Quintarelli) in Italy last year. John also has a huge guitar collection, and he let my 16-year-old son James, a budding guitarist, lay down a few tracks in the legendary studio.

I thought I was done. I had enjoyed my two favorite things in one of my favorite places. But Mike had something in store for me: fishing—catfishing to be exact. I could have been in a dark, bluesy bar or lounge, soaking in the tunes, but instead I was on shore, in the heat and fishing. It’s funny, because I told Mike that fishing was new to me, and he was telling me how Italian wine was a new experience to him way back when. I guess we’ve helped turn one another on to some new things. I thought to myself that this relationship is what can happen when clients become friends. It’s not forced. It just happens. We talk at least once or twice a month about—what else—wine.

Mike and James rocking out.

It’s important for me to keep these relationships strong. When a person loves wine and trusts me to deliver, it’s priceless. It’s those friendships that have led to some of the best referrals and even more friendships over the years. That’s what the IWM experience is all about. I look forward to sending Mike some new wines to experience soon, as I will do for anyone else that comes my way. In return, maybe they’ll turn me on to some new things as well. Music? Wine? Dinner with good friends? Catfishing? Isn’t that what life is about?

By the way, I caught a 20-pounder [catfish]—or was it 10?

Step 1/Preferences: Ask your date his or her preference before you place the order. Never pick the cheapest or the most expensive wine; go for something in between.

Step 2/The Wines: I often like to start out with some Prosecco. It’s youthful, fresh and bubbly character is perfect match for conversation and appetizer, and its residual sugar makes it user-friendly; you really can’t go wrong. White wines offer lots of options for you and your date. For a fuller, low acid, creamy wine, look to California and Australia for some Chardonnay and Viognier. If you’re in the mood for an aromatic, expressive, lean wine with sassy acidiy and a natural affinity for food, head to France’s Loire Valley’s Sauvignon Blanc wines or to Germany for their dry Riesling. It’s expensive, but Burgundy’s take on Chardonnay is sexy, seductive, and elegant. Try Friulano, Ribolla Gialla and Pinot Grigio from Italy for whites that fall somewhere in the middle of the spectrum. More expansive than whites are reds, and if you’re date favors wines from the ruby end of the spectrum, you might choose a full, warm and viscous, oak scented wine from California, Australia, or Spain. It’s tough to go wrong with Cabernet Sauvignon, Merlot, Syrah or Pinot Noir. Out of these varietals, Pinot Noir would be the friendliest because of its gorgeous fruit, elegant stature and polished mouth feel. It’s definitely a great date wine, and it’s always a smart way to gauge the tastes of your partne,  because you can always hop up to a Merlot, a Cabernet, or Syrah—or dial it down with a Gamay from Beaujolais.

Spain’s Tempranillo, Grenache, Graciano and Mourvedre are full-bodied wines with higher alcohol and bolder fruit. The Provence and the Languedoc Roussillon region of south France give hearty, full wines with great value. Elegant reds require you to head to the Old World of France and Italy. Generally lighter in body, and higher in acidity and earthiness, these wines are great to pair with food. Italy’s Barbera and Dolcetto will satisfy your tastes for tart, berry fruit, a medium body and a low level of tannin, while the Cabernet Franc grape from the Loire Valley offers earthy fruit and fresh acidity. For optimal pairing with pasta, you don’t have to look any further than a nice, lean Chianti; its typical Sangiovese bite and dusty tannins make pasta sing.

Step 3/Confidence: No matter what you do, try to look confident when ordering wine, even if you are clueless. If lost, you can simply ask the waiter to choose a wine that would go nicely with your meal—there is no shame in asking for help. Above all, remember that drinking wine will help you learn and help you choose. Whether the date goes splendidly well or tanks epically well, you can always count on the wine to teach you something new and tasty.

You can have it anyway you want it, and I’ve tried them all: quattro formaggi, wild mushroom, meat lover’s, white pizza and vegetable. I search out variations of the doughy, crusty delight, but I never stray too far away from my regular slice—or pie—for too long. Thin crust, New York-style pizza remains my first choice—a classic!

Pizza is an American dietary staple, though its roots are in Neapolitan cuisine, and though their regional takes on the dish are part of the pizza excitement. There’s New York Style, sure, but there’s also deep-dish Chicago-style and Hawaiian (topped with pineapple and ham). There’s Cajun pizza and nouvelle pizza. There’s gluten-free pizza, and raw foodie pizza approximations. There seem to be infinite variations to the flat-bread-with-sauce-cheese-and-topping theme.

America boasts more than 69,000 pizzerias, and we consume nearly three billion pizza pies per year, according to research by marketing firm Blumenfeld and Associates. I’ve seen statistics state that we even eat 100 acres of pizza per day, and I could believe it. A “go-to” food, pizza’s easy, affordable and it satiates.

Somehow, in all my years of eating pizza, I never thought of pairing wine with it. Then I read an article by Wine Spectator’s Kim Marcus a few years ago on pairing pizza and wine (the article’s sadly not available online). I was astonished. Why didn’t I ever think of seeking out a wine to complement my pizza? The duo seemed like such a no-brainer that I felt like I’d had a small, but important, epiphany. Since then, I seem to go back to Pinot Noir, preferably an Oregonian one, but I know there’s more.

Once I started to consider the options, I felt stunned by their number. Tomato sauce is usually rich in flavor, and there are plenty of great wines to match. A Chianti Classico, a spicy Montepulciano d’Abruzzo, and most Cabernet Sauvignon or Bordeaux-blends (the herbaceous Cabernet Franc can match up to the oregano and other herbs in most pizza, while Merlot will complement the subtle fruitiness of the tomato) are all contenders.  Likewise, a rich, round Dolcetto that’s full of black cherries, earth, basil and supple tannins will make almost any style of pizza sing. If you prefer white, you may want a Trebbiano or crisper white from Veneto or Friuli. The choice is yours—and mine.

I can’t wait to find my next new pizza. I’m always happy with my classic, New York-style, but as with wine, you can’t always just stick to one.

As the house band started playing its repertoire of mostly Eagles ballads, we sat back and enjoyed a few finer Champagnes. The set list picked up, and the growing bass thrummed in sync with our move into a deeper Bordeaux. A well-timed guitar solo found me taking longer with each sip and blocking out everything but the Fender Stratocaster and Château Lascombes. The evening concluded, I returned to earth, and I filed this epiphany in the back of my mind; however, not long after, another music/wine synergy occurred.

“Lover You Should’ve Come Over,” the seventh track off of Jeff Buckley’s album Grace was playing in my apartment. I had a glass of Josko Gravner’s 2002 Ribolla Anfora in hand and was sipping. It felt as if the wine transformed into Buckley’s voice in amber, liquid form. Gravner’s wine has often struck me as artistic: fully alive, ever-evolving and somehow always striking the right chord. Like Gravner’s wine, Buckley’s voice is unfiltered and pure. I’ve never heard another singer pull off this song like Buckley, and I can’t help but note that there is only one Gravner.

Finding common threads in music and wines is easy if you think about your favorites. But having it occur spontaneously—and being perceptive enough to notice when it does—is an unexpected reward and an infinite pleasure. And if you do have a wine pairing for Springsteen’s “Born to Run,” Zeppelin’s “Babe I’m Gonna Leave You” or Pearl Jam’s “Black,” I’d love to know.

Magnum (1.5 L) comes from the Latin “magnum” or “magnus” in neutral form, meaning “great.” It is definitely always great to have a Magnum of wine around for opening!

Jeroboam (3L) was appointed king of the northern Israelite Kingdom of Israel after ten Israelite tribes revolted against their former king Rehoboam for raising taxes.  (Isn’t that always the reason for revolts?)

Rehoboam (4.5 L), named above, the son of Solomon and the king whose people revolted when he raised their taxes.  His successor, Jeroboam, founded a separate kingdom known as Israel, and Rehoboam continued as ruler of a realm known as Judah.  Rehoboam and Jeroboam’s kingdoms were in a state of war during Rehoboam’s entire seventeen-year reign.

Methuselah (6 L) is commonly known as the oldest person mentioned in the Hebrew Bible, and he supposedly lived 969 years, dying on the 11^th of Cheshvan of the year 1656, aka seven days before the Great Flood. The Bible states that God delayed his famous flood in honor of Methuselah and to give his people adequate mourning time before they were all washed away.

Salmanazar (9 L) is also known as Shalmaneser, a King of Assyria mentioned in the second Book of Kings.

Balthazar (12 L), a figure from the New Testament, is widely considered to be one of the three wise men who attended the birth of Jesus.

Nebuchadnezzar (15 L) was a ruler of Babylon mentioned in several different books of the Bible; he is most famous for conquering Judah and Jerusalem and is credited for the construction of the Hanging Gardens of Babylon. He was an egotistical leader who sent the Jews into exile and was cursed by God for seven years for his pompous ways.   Interestingly enough, Saddam Hussein considered himself the reincarnation of Nebuchadnezzar. He spent millions of dollars reconstructing ancient Babylon, ordered images of Nebuchadnezzar and himself to be beamed side by side during a laser light show in Baghdad, and even had a replica of Nebuchadnezzar’s war chariot built.

More than just their names and their ever-increasing sizes, large format bottles also depend on the wine region and the type of wine.  For instance, there is the Piccolo, the name for a 187.5 ml bottle for Champagne; however, when this size bottle contains wines other than Champagne, it’s known as a “Pony.” Another exclusive bottle is called the Marie-Jeanne, which is used only in Bordeaux and holds 2.25 L of wine.  One of the most unusual and intense bottling would be the largest bottle in existence, called the Melchizedek. It is a massive bottling used only for Champagne and carries a whopping 30 L of bubbly!

Radikon, from Friuli, has designed their own delicate necked bottles to hold their biodynamic wines.  They also decided to use .5 L bottles to replace .750’s and 1 L bottles to replace a magnum.  Radikon believes that one liter of wine is the perfect amount for two people to enjoy, and half liters are perfect for couples who want to enjoy both a red and a white with lunch or dinner.  These bottle sizes aren’t new, but they are unique to still whites and reds.

Large formats are great for collectors because these wines are rare, collectable and exciting to open.   These bottles also help wine to age really well because there is a relatively smaller air-to-wine ratio, slowing the aging and helping to preserve older vintages that would have passed their peak in regular sized bottles. Big, really big, and super-gigantic-enormous bottles of wine really won’t keep well unless stored in proper temperature controlled space, so our IWM large format offerings are best for serious wine collectors or wine lovers who are immediately celebrating special events.

One more thing, if you need help remembering the order of the large format bottles, just use this handy mnemonic device: My Judy Really Makes Splendid Belching Noises.

The incorporation of the new DOCG classification (Conegliano-Valdobbiadene Prosecco Superiore) ensures that wines from the two most prominent zones will face stricter controls and be given the highest guarantee. Comprised of fifteen communes (or townships), the Conegliano-Valdobbiadene zone is a hilly region with very steep slopes that require vineyard operations to be performed by hand, a practice that has been in place for over three centuries. In addition to the general designation, wines that derive from a single hillside will, in conjunction with standard DOCG labeling, include the term rive, which refers to the finest vineyards and those receiving favorable exposure.

According to Decanter, these “new regulations will also regulate yield for both the new DOC and DOCG zones should be reduced. The DOC will show the most drastic decrease – from the current 180hl/ha to 126hl/ha. There will also be a small reduction in yields in the DOCG zone, from 95hl/ha to 90hl/ha.”

What all this tech talk means for wine consumers is that we can expect a rise in the quality of Prosecco—that’s good news for us. Full of refreshing acidity, pleasant aromatics and delicate flavors of peach and green apple, Prosecco is a perfect sparkler for summer. And its reasonable price point and easy-drinking nature doesn’t hurt, either. However, because of these recent changes, Prosecco may become a more serious wine.

While Prosecco hasn’t carried the same prestige or fastidious production as Champagne— where secondary fermentation is carried out in bottle (méthode champenoise) as opposed to stainless steel tanks (the charmat method)—with the spanky new DOC/G areas and the accompanying raising of standards, it has a reason to take itself more seriously—even if it remains a seriously fun wine to drink!

And yet, there’s a rub. I’m not a huge fan of white wines. I get the beauty of the white, intellectually; I can appreciate the white wine’s crisp lines, elegant layers, and wafts of almond, citrus, lily and salt. But I’m not always in the mood for white, and to be honest, I’m an unapologetic carnivore. Enter Barbera, a red and one of the best underdog wines (and I do love underdogs).

A grape of astounding flexibility and breadth, Barbera is one of the two most planted red wine varieties in Italy (the other is Sangiovese). Barbera grows throughout Italy, but mostly in Piemonte, where it appears in eleven DOC designated areas. Barbera earned the nickname “the people’s wine” because of its high popularity and historically low cost. Low in tannins but very high in acidity, Barbera is a fruit-happy ruby-red wine. Barbera’s structure comes from its tangy acidity; therefore, Barbera complements a wide range of summer food, though it stands up especially well with grilled steak—yummy, yummy hot-off-the-grill, sizzling and delightful steak. An added bonus, Barbera stands on the value-conscious side of the aisle.

A red with jaunty acidity, lots of flavor,and low cost that complements meat? I’m all in.

The Wall Street Journal’s Lettie Teague puts the wine in perspective: “Barbera has always been considered a bit of a consolation drink. It’s the wine most drinkers turn to while waiting for the region’s greater wines to mature—or one’s fortunes to improve. And yet Barbera at its best is charming and graceful.” The people have spoken, and they have said, “Barbera.”

This weekend, I’m lucky to be heading to Fire Island where the sun, the sand, the salt, a gorgeous patio and a fabulous grill await me. I’m not packing much, but I’m definitely bringing a couple of bottles of Barbera, perhaps the Hilberg Barbera d’Alba Per Allesandra. It’ll go great with my vintage Norma Kamali bathing suit and my rack of lamb.

Soon, I’ll be journeying to Sicilia and to the rest of Italy. In the meantime, I’m exploring Sicilia right here at home via the region’s most important red grape, and varietal wine: Nero d’Avola. Whenever I scan a wine list or find myself in an interesting wine shop, I look for Nero. Nero is fast becoming a wine that I know I’ll enjoy. Often compared to Shiraz, it’s dark and full of plums, peppers and silky tannins. Even more wonderful, it’s always modestly priced and it’s an easy fit with most dishes. Moreover, this varietal holds a special connection for me. I recently grabbed two glasses of Nero at nearby NYC wine bar, Bar Veloce, and tried one of IWM’s own Nero-Merlot blends, Buceci. It was delicious, and drinking it, I dreamed of Sicilia, the lands as I imagine them, and my ancestors.

My grandfather passed away in 1998, but his love of wine lingers. I feel fortunate that he took the time to infuse me with his love of wine; it’s something I’ve held onto until this day. My grandfather and I were close, so I feel lucky that there’s still some family in Sicilia, whom I never really got to know because I grew up in New York. One day soon I’ll search for my Marinos, sit down with them over some granitas, or other Sicilian dishes, and some glasses of smooth Nero d’Avola. We can drink, eat, and catch up. It’s been awhile.

I’m going to go on exploring more wines, but I’ll always make sure I throw Nero d’Avola in the mix, for grandpa. It reminds me of him and of my roots.

Radikon

When we arrived at the Radikon estate for a lunch and tasting, there was a beautiful table set up right on the edge of a hill; we could see vineyards for miles. We were first greeted by their tail-wagging dog, Fortunato, carrying a ball in his mouth; he was followed by the rest of the family. While Suzana and Stanko were cooking away in the kitchen, the eldest son Sasa gave us a tour of the vineyards and cellar. When we sat to eat, we were delighted. The dishes were paired with several of their wines from different vintages, and the meal couldn’t have been more perfect. The Radikons were so kind and welcoming that it felt as if we were a part of the family, if only for that afternoon. It’s that welcoming philosophy and tradition that informs the winemaking process and makes Radikon wines truly special and, in my opinion, best enjoyed with people you love.

Movia

The night before our lunch at Ales Kristancic’s estate in Slovenia, he sent us an email saying that plans have changed and to throw the old menu, which had been in the works for several months, out the window. He claimed he had something even better waiting for us—and if you know or have heard stories about Ales, you know that this is no surprise, for he’s an unpredictable, free spirit. We had a magnificent six-course lunch cooked by a professional chef, accompanied by a solo guitar performance by Ales. When it was time to tour the cellar, he preceded us by a few minutes so that he could prepare. Descending into the cellar, we found he’d lit candles around his pieces of art that were displayed, thus setting the tone for his performance. He led us quietly around and whispered the secrets of the wines that surrounded us. Not able to contain his excitement, he grabbed a few glasses and dipped them into a small metal canister filled with a golden liquid. It was a special dessert wine made from Picolit and Ribolla grapes when the vines get affected by botrytis (he only makes this wine for personal consumption). It’s easy to see how Ales’ personality appears in every one of his bottles, but it’s especially evident in the Puro, his sparkling wine that he leaves undisgorged so that it has to be opened under water to remove the dead yeasts. Opening this wine is an event in itself that commands attention and draws in a crowd for the show, much like its creator.

Gravner

Visiting the Gravner estate in the afternoon for a tour and tasting, we were met by Josko himself. He appeared much more reserved than the other producers that we had met, perhaps because he still considers himself a farmer before anything else. Even before we arrived to the heart of the cellar, he paused to tell us about his journey, almost as if it were a right of passage. He wanted to make sure we understood who he was and his purpose—in short, why he made wines this way. He chose every word that he spoke carefully to show us his spirit and way of life. Wine to him is an extension of his soul; he considers it a part of him, like his children. Josko leads by example and feels that to make good wine you need to be at peace with yourself. He told us that he’s going to start aging all of his wines for seven years, because that’s the time it takes for a cell in the human body to fully regenerate. We paused before a wooden platform with an orange rim peeking up like a strange flower; this was one of the ancient clay anfora from the country of Georgia that Josko lines with beeswax and buries underground. Josko explains that the anfora was the first known technique for making wine. Believing in this tradition, Josko told us that to his thinking, there is no use in reinventing the already perfect wheel. It’s clear that Josko is sure of who he is and what he wants, and this certainty manifests itself in his wines—they embody his persona and are just as complex and nuanced as he is.

All three of these producers create magnificent wines, and I can’t even begin to give them the justice that they deserve. I am truly grateful for the opportunity to have met them all and to begin my journey of understanding wine, where it comes from, who makes it and how those two factors work together make wine the glory that it is.