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Marco Moccia found this recipe, which dates back to the 1500s, among his grandmother’s old recipes. Aglianico wine, from vines well over 100 years old, is infused with cherry leaves and fortified. Bright, dark, cherry (surprisingly, since it’s just the le

Long a staple in Piedmont, served on ice with a splash of soda and a slice of orange, think of it as a zestier version of Lillet. Bright fruit, a touch of spice and bitter undertones create vibrant refreshment.

Think of this as a Virginia version of an Italian Chinato. The grapes ferment with their stems, cinchona bark, gentian, rose petals, Virginia juniper, chamomile, myrrh, ginger root (& more). A touch of brandy stops the fermentation leaving just a kiss of