Lucia Capretti
Location
Texada Island, British Columbia, Canada
School
Concordia University (Montreal, Canada)
Expertise
Low-Intervention Wine, International Wine Regions, Healthy Baking
- Lucia has worked in several organic and biodynamic vineyards and is currently making wine with grapes from a local vineyard.
- Lucia is always looking for a new wine region to discover, be it through travel or in her glass.
- She has a small granola business, Lu-chia, and sells her goods at farmer's markets during the summer.
Experience
Lucia has been writing for food, wine, and travel outlets since 2019, after a decade of working in the food and hospitality industry. She continues to work seasonally in the wine industry, which provides her with plenty of ideas for wine-related news. Her work has been published on Matador Network, SOMM TV, and Intrepid Times, among others. She began writing for Mashed in 2021 and currently works on the editing team while writing for Tasting Table.
Education
After completing a Bachelor of Arts degree in psychology at Concordia University, Lucia pursued various courses in nutrition and wine studies, notably, as a Certified Specialist of Wine.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Lucia Capretti
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While you can always buy a wine-based vinegar from the store, why not make your own? Here are the best wines for making vinegar according to several experts.
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From the honeysuckle flavor of viognier to the plum and spice of carménère, we explore the amazing wine grapes that were almost lost to history.
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The Summer Olympics have come to Paris, and what better time to get to know some French wines, paired with events per our in-house expert's recommendations?
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There are so many ways to cut watermelon, from crinkle-cut watermelon fries to melon-scooped spheres, and each of these are great ways to glam up your picnic.
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If you're planning a picnic but unsure which wines pair best with your menu items, here are 14 expert-approved wine pairings for go-to picnic dishes.
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Summer can be blisteringly hot. Beat the heat by working these 11 cooling spices into everything from your morning smoothies to your pasta salads.
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Put away the frying pan and check out these ways to cook eggs in the oven, including techniques for preparing delicious breakfasts for groups of guests.
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The rise of cheese delivery services has created numerous options for connoisseurs to choose. Here are the 14 best cheese subscriptions for any occasion.
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Bobby Flay is known for many things. When talking to the chef about his Pepsi partnership, it's clear that being in front of the grill might be his favorite.
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Winery experiences vary wildly, from standard tastings to creative regional tours. Here are some of the most unique and unexpected winery tours in the world.
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With so many different types of dessert wine on the market, it can be difficult to know where to start. Here are the best dessert wines for beginners.
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Rocco DiSpirito turns cooking at home into an entertaining task. We spoke with DiSpirito about his new cookbook and the ingredients he can't live without.
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If you're unsure of what to serve when lunch rolls around, a can of sardines is a great jumping-off point. Here are mistakes to avoid with canned sardines.
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The humble, yet versatile potato is used widely in Spanish cuisine. From tapas to main courses, these are the spud dishes everyone should try in Spain.
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Delicious prosciutto is one of the most malleable cured meats, making this a perfect material for creative ways to serve party appetizers and more.
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Cookbook author Dan Pashman turned to pangrattato (Italian for breadcrumbs) to counter the sometimes bland consistency of pasta dishes.
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If you're a lover of all things wine, you may want to clear your schedule for one of these incredible U.S. wine festivals. It's a can't-miss series of events.
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Visiting an ice cream shop can be a delight or a disappointment. Look out for these red flags that indicate your local parlor might be subpar.
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When seeking out the perfect wine for a meal, just ask yourself whether the dish would benefit from a squeeze of lemon juice or a pat of butter to pair.
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The number one tool Natalie Sideserf uses isn't as fancy and farfetched as you might imagine; it's one of the most recognizable instruments in a kitchen.
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In an exclusive interview with Tasting Table, Chef Michael White shared advice for home cooks looking to try making homemade pasta.
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In an exclusive interview with Tasting Table, "The Sporkful" host Dan Pashman shares the inside scoop on his latest cookbook, "Anything's Pastable."
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In an exclusive interview with Tasting Table, Natalie Sideserf divulges everything you need to know about the edible clay product she's about to release.
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Is there anything more satisfying than a simple bowl of classic chicken soup? Actually, yes. We present a roundup of extraordinary chicken soup recipes.
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We spoke with Chef Nancy Silverton to get some insider tricks on how to prepare leeks, which she features on her menu at Osteria Mozza.
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Endless aisles of wine bottles can be daunting, especially when buying for a special occasion. So, we've done the work to help you avoid these 12 mistakes.
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Native grapes have a significant impact on the end characteristics of wine. Leonardo Bellaccini, oenologist at San Felice Wine Estate in Tuscany tells us why.