Magazine

Stories about wine and the people behind it, recipes to cook at home and, every month, Credenza – our delicatessen magazine.

Wine & Winemakers

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RiojaThree glasses of Rioja ranging from ruby red to brick red on an oak barrel in a vaulted cellar

Crianza, Reserva, Gran Reserva: Rioja levels simply explained

Crianza, Reserva, and Gran Reserva tell you how long a Rioja has aged. What the levels mean, how you recognize them, and how they taste.

Oct 20, 2026
CavaTwo glasses of Cava on a stone wall above the vineyards of the Penedès, with the Montserrat in the background

What is Cava? Spain's sparkling wine simply explained

Cava is Spain's sparkling wine made via bottle fermentation. How it is created, what Reserva and Gran Reserva mean, and how it differs from Champagne and Prosecco.

Oct 17, 2026
MoscatelMuscat grapes, orange blossoms and two glasses of Moscatel, dry and sweet, on a wooden table

Moscatel, Moscato, Muskateller: one grape variety, many names

Moscatel, Moscato, and Muskateller are one family. Which varieties belong to it, how they taste, and which styles exist from dry to sweet.

Oct 14, 2026

Recipes

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Roast goose with red cabbage & dumplings

Roast goose with red cabbage & dumplings

Nov 9, 2026
Espresso panna cotta with chopped chocolate truffles — recipe from the Vinoscout magazine

Espresso Panna Cotta with chopped chocolate truffles

A classic panna cotta with strong espresso gets a finish here of coarsely chopped chocolate truffles. The creamy, slightly bitter base and the sweet, nutty crumb of the truffles complement each oth...

Nov 2, 2026
Chocolate cantuccini semifreddo with Vin Santo — recipe from the Vinoscout magazine

Chocolate Cantuccini Semifreddo with Vin Santo

This semifreddo combines the crispy Cantuccini al cioccolato fondente from Mattei with a creamy, airy mixture of whipped cream and egg yolk, which becomes a semi-frozen delicacy in the freezer.The ...

Nov 2, 2026
Credenza The Vinoscout fine-food magazine The November 2026 issue Sweet winter temptationsWinter brings out the sweet side of fine food: yeast pastry with olive oil, Cantuccini with dark chocolate, and Piedmontese truffles made of cocoa and hazelnut.Three products that all revolve…Read the current issue

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