On Chinato, Toby Cecchini writes:
“There’s never been an American version, until Patrick Taylor, the plucky winemaker at Cana’s Feast Winery in Oregon decided to try his hand, turning his own Nebbiolo into what he calls Chinato D’Erbetti.”
going on to propose,
“… He’s created what is easily the most beguiling fortified wine I’ve tasted from these shores.”
Toby suggests blending it into classic cocktails like Manhattans, and Vieux Carrés, and Blood and Sands and Martinezes and Negronis. Check out the full article over at the New York Times.
Source: New York Times