A recent Forbes piece I wrote on the wines of Santorini island of Greece is here.

Below, check out recent Instagram TV videos of visits to Chianti in Tuscany, Italy, as well as to the Fronsac region in Bordeaux, France.


This post is about a meal recently enjoyed at the Poggio Rosso Restaurant located within Borgo San Felice village in Tuscany in Italy—a gorgeous and unusually tranquil locale.

1. CHEF.

Juan Quintero, from Colombia, is Executive Chef at Poggio Rosso, a Michelin star restaurant located within Borgo San Felice, a five star hotel/spa/village/winery in the hills of Tuscany between the cities of Arezzo and Siena. He writes, ‘I believe in beauty, in the gesture of picking a vegetable from the plant just a few minutes before cooking it…Cooking is an act of love and this is the experience that we would like to transmit with our dishes…’

Chef Juan Quintero (photo courtesy Borgo San Felice/Relais & Chateaux


‘Between the Sea and our Garden’ is a soup containing fresh greens and mussels.

Homemade bread and butter (visually attractive, and delicious).

Baby squids and hearts of palm.

Black kale ravioli.

Lamb with eggplants and citron.

Dessert soufflé with citron and composition of stracciatella.

Caramel pine cone, banana, angostura and rum.

Various dessert nibbles.


Franciacorta. This is a sparkling high quality (DOCG) wine from Lombardy in northern Italy. Excellent for kicking off an evening.

Poggio Rosso—2008. This is both the name of the restaurant and the wine made at the winery at Borgo San Felice. The words poggio rosso mean ‘red knoll’ in Italian. This 12 year old wine spent 22 months aging in 500 liter oak barrels. Aromas of plums, orange rind and licorice from this blend of 80% Sangiovese, 10% Colorino, 10% Pugnitello. Rich, sumptuous, and addictive.

Campogiovanni Brunello di Montalcino—2010. This 100% Sangiovese from Montalcino spends three years aging in Slavonian casks and another year in bottles. Rich aromas of prunes and rum; in the mouth a soft, gentle, layered beauty with flavors that include oranges, rum and maple syrup. Stellar.


When visiting the heart of Tuscany, travel to the wine regions of Chianti Classico and Montalcino. Fundamentally these region’s wines are based on the Sangiovese grape. Also visit Bolgheri to the south, where many reputable wines are made from such international grapes as Cabernet Sauvignon and Merlot.

Franciacorta (from Lombardy, to the north of Tuscany) is a sparkling wine made in the traditional method that contains 85% Chardonnay, and has had a reputation for quality since the 13th century. Its value is outstanding. Try asking for it at a major wine store, or ordering it online.

Pair wines from the Tuscan region (or any region) with locals foods—in this case that includes pecorino (sheep) cheese, truffles, cinghiale (wild boar) and local pasta, seafood and vegetables.

Travel sooner than later—Covid 19 has reduced crowds and visitors throughout Italy, but all hospitality facilities take precautionary measures seriously.

Thanks for tuning in again!

This Post Has 6 Comments

    1. 🙂

  1. Friend Taya wrote:

    Incredible, Tom!
    So proud of you for this new life you have made for yourself!
    Simply beautiful!

    1. 🙂

  2. Hello Tom, the trip to Tuscany sounds rich to the ceiling. Thanks for sharing the wonderful wines, foods and local everything in your inimitable manner.

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