Recently by Demet Güzey:


The first time I have been to Valtellina was at the end of last year’s harvest season with three Italians, my other half and a couple of friends from the region. After running the Valtellina wine trail (a scenic marathon through the vineyards) we visited Chiuro to do a tasting of the heady Sforzato wine made with partially dried Nebbiolo grapes grown on impossibly steep terraced vineyards. Beer was the last thing on our minds when we entered the cellars of the winemaker Balgera. We were in for a surprise.

This was when we first heard about the making of the Italian grape ale. A long-standing family wine company Balgera and an artisanal beer company Pintalpina had worked together to make this ale, a newly classified type of beer. But we couldn’t taste it as it was not yet bottled. More… “The Beer Harvest”

Demet Güzey writes books and essays on food. She is the author of Food on Foot: A History of Eating on Trails and in the Wild, to be published in Spring 2017. Her writing has appeared in Gastronomica and various scientific journals. You can follow her on instagram at demetguzey and twitter @demetguzey