9 results, sorted by relevance | sort by date
Have Pen, Will Travel
A tale of two cities, Italian-style
"...Italy, we drank wines made from grapes such as Corvina, Rondinella, Molinara, Garganega, Lagrein, and Weissburgunder. These wines are..."

July 30, 2010 Food Feature by Wes Marshall

Indie Pizzas II
The return of indie pizzas!
"...Pizzeria Corvina3107 S. I-35 #840, Round Rock, 512/310-2625 Sunday-Wednesday, 11am-10pm; Thursday-Saturday,..."

Sept. 11, 2009 Food Feature by Mick Vann

Weekend Wine: Nothing Says Spring Like Rosé
Four delightful – and affordable – lightweight, full-flavored wines
"...the U.S. Kris is made from a blend of Corvina and Rondinella grapes, and it creates a freshly acidic..."

April 6, 2019 Food Post by Wes Marshall

First Look: Yuyo
El Chile Group adds a new Manor Road restaurant to the roster
"...idea of a night out on the town, pan-seared corvina (a South American fish similar to halibut) arrives in..."

Nov. 20, 2017 Food Post by Jessi Devenyns

Wine of the Week: Riondo Rosso
A stunning wine at one-seventh the price
"...with Merlot and Cabernet. Most of the others use Corvina, Rondinella, and Molinara. Since Americans are more used to..."

April 13, 2012 Food Column by Wes Marshall

Some of Valpolicella's Best Wines
"...I tried in Valpolicella, it's made from the difficult Corvina Grosso grape...."

July 30, 2010 Food Feature by Wes Marshall

Tenuta Sant'Antonio Monti Garbi Valpolicella Superiore Ripasso
The Castagnedi brothers have made tremendous progress in a country where the top wineries measure their tenure in centuries, not decades
"...of price and quality. It's a blend of 70% Corvina, 20% Rondinella, and 10% mixed Croatina and Oseleta...."

April 23, 2010 Food Column by Wes Marshall

Indie Pizzas II
The return of indie pizzas!

Sept. 11, 2009 Food Feature by Mick Vann

Terra Verus Wines
Steve Lawrence imports 28 wines, and there's not a loser among them
"...under the L'Arco label. All three are made from Corvina, Rondinella, and Molinara grapes. L'Arco Rosso ($16.99) is the..."

Aug. 13, 2004 Food Feature by Wes Marshall

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