The Rum University shares with us in the March 2026 issue of "Got Rum?" a publisher's review of "Colombiana: A Rediscovery of Recipes and Rituals from the Soul of Colombia" written by Mariana Velásquez.
by "Got Rum?" Publishers · source ↗
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Reviews – Nalle, Trisaetum and De La Luz
This week on our Vino Lingo segment we feature Jesus Martinez Bujanda, Proprietor, Valdemar Estates, Walla Walla, Washington, defining the term “Troncoconic”...
It is often the key secret ingredient in a lot of white wines, but the unsung hero of Sicily’s vineyards is taking its place in the sun Depending on where you buy and drink wine, catarratto will be very familiar or very obscure. There was a time in the 2010s when I’d have put good money on it being the house white in half of Hackney’s restaurants, and if you’ve ever picked up a sub-£15 natural white wine at an independent bottle shop, catarratto will probably have featured. If, however, you buy wine from bigger retailers and have a taste for fruity, sun-soaked whites, chances are you’ve been drinking catarratto without even knowing it. This is bonkers, given its prevalence. Catarratto is Sicily’s most widely planted white grape, accounting for roughly a third of the island’s vineyards; and, after sangiovese, it’s the second most planted grape in all of Italy. For decades, though, it was either destined for bulk wine, disappearing into tanks of anonymous, juicy table wines, or for use a
