It’s true that blood may be thicker than water, but there’s more than a color palette that bonds blood to wine — especially when you’re talking about a family of Italians with viticulture in their veins. The son of Italian immigrants, Anthony Maieron grew up watching his father make wine with his friends in the garage of his family’s Indiana home, drinking out of juice glasses from the cupboard instead of something with a stem and generally embracing la bella vita.

n an effort to continue to ingest our vitamins and vegetables with as little chewing as possible, bars and restaurants have started adding greens to mixed drinks — and we’re not just talking about in bloody marys.