The Chianti, a wine with the taste of the Italian deep
Chianti is one of the most prestigious Italian red wines and known in the world. "The Chianti is not just a wine, but a lifestyle marked by the rhythm of the earth and the fascination of a tradition, however, evolves and adapts to the present," said Emanuela Stucchi Prinetti once, president of Chianti Classico consortium "Gallo Nero".
Historically occurs in three villages in the province of Siena, Radda in Chianti, Castellina in Chianti and Gaiole in Chianti located in the hills of Chianti. In 1932 the production of Chianti also been extended to the provinces of Arezzo, Florence, Pisa, Pistoia and Prato.
These wines are made in a 75 to 100% Sangiovese grapes, the production rules differ for each subarea and category, being the softer and the more severe Chianti in Chianti Superiore, although it may contain up to 10% less fruity varieties like Cabernet Sauvignon, Merlot or Syrah.
Every year, about 35 million bottles end up in the world market, produced in 7000 arable acres of vineyards, a tenth of the territory, in which alternating oak forests, olive and cypress trees, villages and castles, among provinces Florence and Siena.
Historically occurs in three villages in the province of Siena, Radda in Chianti, Castellina in Chianti and Gaiole in Chianti located in the hills of Chianti. In 1932 the production of Chianti also been extended to the provinces of Arezzo, Florence, Pisa, Pistoia and Prato.
These wines are made in a 75 to 100% Sangiovese grapes, the production rules differ for each subarea and category, being the softer and the more severe Chianti in Chianti Superiore, although it may contain up to 10% less fruity varieties like Cabernet Sauvignon, Merlot or Syrah.
Every year, about 35 million bottles end up in the world market, produced in 7000 arable acres of vineyards, a tenth of the territory, in which alternating oak forests, olive and cypress trees, villages and castles, among provinces Florence and Siena.
Classification of wine aging characteristics
A very particular classification in the world of wine is aging characteristics. Elvinose can age with time spent in the barrel, the barrel or bottle.
The classification can be given by:
Noble Wine: This term is used with wines subject to a minimum period of aging of 18 months in total. The process occurs in oak containers with a maximum capacity of 600 liters or bottle.
Old wine: wines undergo a minimum aging period of 24 months in total in oak container.
Old wine: those subject to a minimum aging period of 36 months, where this aging has had rusted character due to the action of light, oxygen, heat or combination of these factors.
Wine aging: are red wines with a minimum aging period of 24 months which at least 6 in oak of 330 liters of capacity, and for whites and pinks with a minimum period of 18 months.
Reserve: are the reds with a minimum aging period of 36 months with at least 12 wood and the rest in the bottle, and the white and pink with a period of 18 months, six of them in wood.
Gran Reserva: Red wines are a minimum of 60 months of aging in which at least 18 months in oak, and white and pink with a period of 48 months, six of them in wood.
The classification can be given by:
Noble Wine: This term is used with wines subject to a minimum period of aging of 18 months in total. The process occurs in oak containers with a maximum capacity of 600 liters or bottle.
Old wine: wines undergo a minimum aging period of 24 months in total in oak container.
Old wine: those subject to a minimum aging period of 36 months, where this aging has had rusted character due to the action of light, oxygen, heat or combination of these factors.
Wine aging: are red wines with a minimum aging period of 24 months which at least 6 in oak of 330 liters of capacity, and for whites and pinks with a minimum period of 18 months.
Reserve: are the reds with a minimum aging period of 36 months with at least 12 wood and the rest in the bottle, and the white and pink with a period of 18 months, six of them in wood.
Gran Reserva: Red wines are a minimum of 60 months of aging in which at least 18 months in oak, and white and pink with a period of 48 months, six of them in wood.
Classification of wines by color
There is no absolute standard for classifying the different types of wines in the world. In fact, there are several ways to do it and this time we will begin by classifying according to the color of the wine. The color-color delvinoproviene grape skin, where the juice is left in contact with the skin of the grapes to the attainment of a desired color.
For hacervinotinto, crushed red grapes and the must pass part or all of the fermentation period and, in many cases, a period of maceration before or after fermentation, in contact with the skins or skins. The classification of wines through their colors, is given in red (rouge - red), white (blanc - white) and pink (rosé - pink).
• Red wines: they are mostly made from red grapes, as the color is in the skins, fermentation usually must be made with the juice and the skins, and only once the fermentation (about 20 days) is necessary to discover or bleeding. It is during the fermentation and maceration where multiple compounds are released flavors and tannin found in the skins of the grapes.
• White wines are those produced from green grapes or white, or from black grapes although in these cases never leaves the must in contact with the grape skins. The color obtained in white wines is greenish or yellowish.
• Wines Rosé: is produced leaving the must in contact for a short time with the grape skins. Usually produced using red grapes remain in contact with the skins (grape skin) for short periods. Less often is produced by mixing red and white wines.
• Wines clarets: The name comes from the imitation of "Claret", elvinopálido red Bordeaux home. They are commonly made from red and white grapes, making the fermentation with the skins. Its development is justified when you want producirvinocon enough pink but not have the required amount of grapes.
For hacervinotinto, crushed red grapes and the must pass part or all of the fermentation period and, in many cases, a period of maceration before or after fermentation, in contact with the skins or skins. The classification of wines through their colors, is given in red (rouge - red), white (blanc - white) and pink (rosé - pink).
• Red wines: they are mostly made from red grapes, as the color is in the skins, fermentation usually must be made with the juice and the skins, and only once the fermentation (about 20 days) is necessary to discover or bleeding. It is during the fermentation and maceration where multiple compounds are released flavors and tannin found in the skins of the grapes.
• White wines are those produced from green grapes or white, or from black grapes although in these cases never leaves the must in contact with the grape skins. The color obtained in white wines is greenish or yellowish.
• Wines Rosé: is produced leaving the must in contact for a short time with the grape skins. Usually produced using red grapes remain in contact with the skins (grape skin) for short periods. Less often is produced by mixing red and white wines.
• Wines clarets: The name comes from the imitation of "Claret", elvinopálido red Bordeaux home. They are commonly made from red and white grapes, making the fermentation with the skins. Its development is justified when you want producirvinocon enough pink but not have the required amount of grapes.
Red wines fortified for the winter
These are special wines that are produced with special techniques and every day are reaping more followers. Processed how Porto are getting good exponents of this type of wine.
During the winter season it seems as if the body is better disposed to receive high alcohol beverages. Among wines, fortified are generally well received when outside temperatures are close to 0 ° C.
But what are the fortified wines? . These are wines whose fermentation is stopped by adding alcohol (this action is called "header" and is usually done with vinous alcohol) to give unvinoque has a higher ranking than normal, between 15 and 17%, which comes partly fermentation and part of the "header".
In the world there are dry and sweet, but is in the famous region of Porto, in Portugal, where such wines shine for excellence and quality. They are made from local varieties, primarily sweet red wines, whose fermentation was interrupted leaving enough residual sugar and then aged in wood.
Today in the market a lot of this type of wine, ideal for enjoying a ricochocolateamargo take them to accompany the desserts made with chocolate, cheese to pair with some individuals, to accompany a cigar or cigar or simply to drink them alone to finish a meal.
During the winter season it seems as if the body is better disposed to receive high alcohol beverages. Among wines, fortified are generally well received when outside temperatures are close to 0 ° C.
But what are the fortified wines? . These are wines whose fermentation is stopped by adding alcohol (this action is called "header" and is usually done with vinous alcohol) to give unvinoque has a higher ranking than normal, between 15 and 17%, which comes partly fermentation and part of the "header".
In the world there are dry and sweet, but is in the famous region of Porto, in Portugal, where such wines shine for excellence and quality. They are made from local varieties, primarily sweet red wines, whose fermentation was interrupted leaving enough residual sugar and then aged in wood.
Today in the market a lot of this type of wine, ideal for enjoying a ricochocolateamargo take them to accompany the desserts made with chocolate, cheese to pair with some individuals, to accompany a cigar or cigar or simply to drink them alone to finish a meal.
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