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Superiore is a specification for wines produced with a stricter rule of production than other Chianti wines. Chianti Superiore has been authorised since 1996. [18] Chianti Superiore wines can be produced only from grapes cultivated in the Chianti wine areas except from those vineyards that are registered in the Chianti Classico sub-zone.
Vin Santo (Italian: [vin ˈsanto]; lit. ' Holy Wine ') is a style of Italian dessert wine.Traditional in Tuscany, these wines are often made from white grape varieties such as Trebbiano and Malvasia, although Sangiovese may be used to produce a rosé style known as "Occhio di Pernice" or eye of the partridge.
Canaiolo was once the dominant grape in Chianti blends. Canaiolo (Italian: [kanaˈjoːlo]; also called Canaiolo nero or Uva Canina) is a red Italian wine grape grown through Central Italy but is most noted in Tuscany. Other regions with plantings of Canaiolo include Lazio, Marche and Sardegna.
Since 1996, Chianti is permitted to include as little as 75% Sangiovese, a maximum of 10% Canaiolo, up to 10% of the white wine grapes Malvasia and Trebbiano and up to 15% of any other red wine grape grown in the region, such as Cabernet Sauvignon. This variety of grapes and usage is one reason why Chianti can vary widely from producer to producer.
About 90 wine growers and wineries make up the AVA, says Keikilani McKay, executive director for Wines of the Santa Cruz Mountains. (In comparison, Paso Robles has 450.) These are spread over 100 ...
Napa Valley's Bouchaine Vineyards offers more elevated nonalcohol options made from its estate-grown grapes. The very subtle aromas and flavors almost make me feel like I'm drinking a real glass ...
In the early 20th century, the Chianti region faced a challenge meeting the increasing demand for its renowned red wine. To address this, winemakers from neighboring areas began producing a similar wine using the same methods and grape blends but outside the Chianti origin zone.
This white wine, made with grapes harvested in France's Burgundy region, tastes fresh and light. It also spent nine months on the fine lees — a fermentation process that gives the beverage a ...