Emma Bentley
@emmabentleyvino.bsky.social
My husband makes wine, I drink and write about it. Based in the Veneto, in northern Italy. Grow most of my own vegetables. Hope it's sunnier over here.
Maybe it was the fact that everyone else had gone to bed thus, for the first time all day, there was silence but this beer hit the spot last night.
August 6, 2025 at 7:33 AM
Maybe it was the fact that everyone else had gone to bed thus, for the first time all day, there was silence but this beer hit the spot last night.
I've always said that I'm a fair-weather gardener. I put a few veggies in the ground in the autumn and harvest whatever comes up.
But, let me just say, 30+ degree heat is not fair-weather gardening conditions either! 🥵
But, let me just say, 30+ degree heat is not fair-weather gardening conditions either! 🥵
June 29, 2025 at 8:46 AM
I've always said that I'm a fair-weather gardener. I put a few veggies in the ground in the autumn and harvest whatever comes up.
But, let me just say, 30+ degree heat is not fair-weather gardening conditions either! 🥵
But, let me just say, 30+ degree heat is not fair-weather gardening conditions either! 🥵
2013 Chinuri from Iago. Delicious! The Goldilocks amount of skin contact maceration, but which I mean complexity, age-worthiness and ability to play nicely with food, without dominating.
Bottle drunk at Spinechile* in the Veneto.
Bottle drunk at Spinechile* in the Veneto.
June 10, 2025 at 1:15 PM
2013 Chinuri from Iago. Delicious! The Goldilocks amount of skin contact maceration, but which I mean complexity, age-worthiness and ability to play nicely with food, without dominating.
Bottle drunk at Spinechile* in the Veneto.
Bottle drunk at Spinechile* in the Veneto.
It still amazes me how food can grow from nothing. I planted these broccoli plants in November or December. They were giving them away because it was the end of the season. I did nothing all winter (apart from cover them when the temperature dropped) and now I know what we're having for lunch today.
March 29, 2025 at 7:21 AM
It still amazes me how food can grow from nothing. I planted these broccoli plants in November or December. They were giving them away because it was the end of the season. I did nothing all winter (apart from cover them when the temperature dropped) and now I know what we're having for lunch today.
Who wants the last frittella?
(Fried ball of sweet dough & raisins, very common during Carnevale.)
(Fried ball of sweet dough & raisins, very common during Carnevale.)
February 18, 2025 at 1:20 PM
Who wants the last frittella?
(Fried ball of sweet dough & raisins, very common during Carnevale.)
(Fried ball of sweet dough & raisins, very common during Carnevale.)
If previously my answer to "what do drink with BBQ?" was lager, I can now confirm that Amarone works really darn well too!
February 16, 2025 at 11:29 AM
If previously my answer to "what do drink with BBQ?" was lager, I can now confirm that Amarone works really darn well too!
Mushroom risotto, radicchio salad and a Swiss pinot noir from Anne-Claire Schott.
#mondaynight #naturalwine #winelover #winesky
#mondaynight #naturalwine #winelover #winesky
February 3, 2025 at 7:17 PM
Mushroom risotto, radicchio salad and a Swiss pinot noir from Anne-Claire Schott.
#mondaynight #naturalwine #winelover #winesky
#mondaynight #naturalwine #winelover #winesky
I had 2 minutes yesterday to step inside one of my favourite shops in Vicenza - a second-hand book-shop - where I found a "recipe, tradition and folklore" book printed in October 1979 in Palermo!
February 3, 2025 at 9:50 AM
I had 2 minutes yesterday to step inside one of my favourite shops in Vicenza - a second-hand book-shop - where I found a "recipe, tradition and folklore" book printed in October 1979 in Palermo!
Two of my MIL's egg-based pizzas.
February 2, 2025 at 7:22 PM
Two of my MIL's egg-based pizzas.
I'm still getting into the habit of posting over here, so that's why The Morning After, I'm sharing photos of last night's cocktail night. Pomegranate cosmo and negroni sbagliato. 🍸🥃
February 1, 2025 at 7:17 AM
I'm still getting into the habit of posting over here, so that's why The Morning After, I'm sharing photos of last night's cocktail night. Pomegranate cosmo and negroni sbagliato. 🍸🥃
It's been a big week for me.
Pretty much single-handedly pulled off a wine fair in NYC - a place I'd only been to three times in 18 years. Everyone happy... visitors and exhibitors, and even the accountant because the books are balanced!
Only now is it starting to sink in and I can relax. :)
Pretty much single-handedly pulled off a wine fair in NYC - a place I'd only been to three times in 18 years. Everyone happy... visitors and exhibitors, and even the accountant because the books are balanced!
Only now is it starting to sink in and I can relax. :)
January 16, 2025 at 9:55 PM
It's been a big week for me.
Pretty much single-handedly pulled off a wine fair in NYC - a place I'd only been to three times in 18 years. Everyone happy... visitors and exhibitors, and even the accountant because the books are balanced!
Only now is it starting to sink in and I can relax. :)
Pretty much single-handedly pulled off a wine fair in NYC - a place I'd only been to three times in 18 years. Everyone happy... visitors and exhibitors, and even the accountant because the books are balanced!
Only now is it starting to sink in and I can relax. :)
It is rather ambiguous, because it started with a family winery in the 60s but I would argue that since 1999, it's grown out of any "family" proportion.
Could make the comparison with Rocca Sveva; they make the best wines of the group but who ultimately is making the big decisions? The co-op.
Could make the comparison with Rocca Sveva; they make the best wines of the group but who ultimately is making the big decisions? The co-op.
December 9, 2024 at 9:26 AM
It is rather ambiguous, because it started with a family winery in the 60s but I would argue that since 1999, it's grown out of any "family" proportion.
Could make the comparison with Rocca Sveva; they make the best wines of the group but who ultimately is making the big decisions? The co-op.
Could make the comparison with Rocca Sveva; they make the best wines of the group but who ultimately is making the big decisions? The co-op.
Do you know what depresses me about the UK #wine scene?
Nice restaurants who push cheap-as-chips wine and peddle falsehoods.
e.g. "Old-established family co-op..."
Collis is the largest co-op around, making 100 000 000 litres of wine per year.
Nice restaurants who push cheap-as-chips wine and peddle falsehoods.
e.g. "Old-established family co-op..."
Collis is the largest co-op around, making 100 000 000 litres of wine per year.
December 8, 2024 at 10:03 AM
Do you know what depresses me about the UK #wine scene?
Nice restaurants who push cheap-as-chips wine and peddle falsehoods.
e.g. "Old-established family co-op..."
Collis is the largest co-op around, making 100 000 000 litres of wine per year.
Nice restaurants who push cheap-as-chips wine and peddle falsehoods.
e.g. "Old-established family co-op..."
Collis is the largest co-op around, making 100 000 000 litres of wine per year.
Looks better than this warm and wet day in Amsterdam. :)
November 26, 2024 at 8:35 AM
Looks better than this warm and wet day in Amsterdam. :)
Dear Bluesky, let me introduce you to the all-butter waffle with sticks of dark chocolate which melt inside!
Crunchy and chewy, buttery and chocolatey, it beats a pain au chocolat hands down...
Fortunately I have already left Brussels or I would have to go on a diet! 🤣
#gauffredeliège
Crunchy and chewy, buttery and chocolatey, it beats a pain au chocolat hands down...
Fortunately I have already left Brussels or I would have to go on a diet! 🤣
#gauffredeliège
November 25, 2024 at 12:43 PM
Dear Bluesky, let me introduce you to the all-butter waffle with sticks of dark chocolate which melt inside!
Crunchy and chewy, buttery and chocolatey, it beats a pain au chocolat hands down...
Fortunately I have already left Brussels or I would have to go on a diet! 🤣
#gauffredeliège
Crunchy and chewy, buttery and chocolatey, it beats a pain au chocolat hands down...
Fortunately I have already left Brussels or I would have to go on a diet! 🤣
#gauffredeliège
Today is the day! 🍷🍷🍷
#beaujolaisnouveau
#beaujolaisnouveau
November 21, 2024 at 7:00 AM
Today is the day! 🍷🍷🍷
#beaujolaisnouveau
#beaujolaisnouveau
People rarely talk about where to get breakfast in #Venice.... But there are some delicious options. This is the Pasticceria Dal Mas, 3 mins walk from the train station, where the pastries are still warm from the oven and the coffee is 👌🏽.
November 18, 2024 at 8:10 AM
People rarely talk about where to get breakfast in #Venice.... But there are some delicious options. This is the Pasticceria Dal Mas, 3 mins walk from the train station, where the pastries are still warm from the oven and the coffee is 👌🏽.
It may only be Wednesday but I opened a Falaghina 2018 from Villa Lupara for lunch today.
I love this grape variety: it makes wines for food rather than wines for drinking and this expression didn't let me down.
Any other Falaghina fans here? #wine
I love this grape variety: it makes wines for food rather than wines for drinking and this expression didn't let me down.
Any other Falaghina fans here? #wine
November 13, 2024 at 1:24 PM
It may only be Wednesday but I opened a Falaghina 2018 from Villa Lupara for lunch today.
I love this grape variety: it makes wines for food rather than wines for drinking and this expression didn't let me down.
Any other Falaghina fans here? #wine
I love this grape variety: it makes wines for food rather than wines for drinking and this expression didn't let me down.
Any other Falaghina fans here? #wine
And, if you're following me from the USA and you love wine (particularly #naturalwine), I'm organising a wine fair in #Brooklyn in #January. 👇🏽
Tickets are on sale now but if you work in the industry and would like to come, let me know. 😉
#NewYorkCity #NYC #winefair
Tickets are on sale now but if you work in the industry and would like to come, let me know. 😉
#NewYorkCity #NYC #winefair
November 12, 2024 at 1:06 PM
And, if you're following me from the USA and you love wine (particularly #naturalwine), I'm organising a wine fair in #Brooklyn in #January. 👇🏽
Tickets are on sale now but if you work in the industry and would like to come, let me know. 😉
#NewYorkCity #NYC #winefair
Tickets are on sale now but if you work in the industry and would like to come, let me know. 😉
#NewYorkCity #NYC #winefair
G'day folk!
Today my #craftbeer -brewing brother-in-law is making a steinbeer: basically heating up basalt boulders until they're white hot and then submerging them into a new brew to caramelise the sugars. It's pretty cool. Check it out 👇🏽
Today my #craftbeer -brewing brother-in-law is making a steinbeer: basically heating up basalt boulders until they're white hot and then submerging them into a new brew to caramelise the sugars. It's pretty cool. Check it out 👇🏽
November 12, 2024 at 12:48 PM
G'day folk!
Today my #craftbeer -brewing brother-in-law is making a steinbeer: basically heating up basalt boulders until they're white hot and then submerging them into a new brew to caramelise the sugars. It's pretty cool. Check it out 👇🏽
Today my #craftbeer -brewing brother-in-law is making a steinbeer: basically heating up basalt boulders until they're white hot and then submerging them into a new brew to caramelise the sugars. It's pretty cool. Check it out 👇🏽
Red sky in the morning, shepherds' warning.
Last day of harvest today, and just in time too because the weather looks as if it's going to change.
Last day of harvest today, and just in time too because the weather looks as if it's going to change.
October 18, 2023 at 7:41 AM
Red sky in the morning, shepherds' warning.
Last day of harvest today, and just in time too because the weather looks as if it's going to change.
Last day of harvest today, and just in time too because the weather looks as if it's going to change.
It's that time of year again. We're officially half-way and practically tripping over fermentation tanks.
October 4, 2023 at 4:09 PM
It's that time of year again. We're officially half-way and practically tripping over fermentation tanks.