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Experts vary on precise numbers, but typically state that only 5–10% of wine improves after 1 year, and only 1% improves after 5–10 years. [3] [5] In general, wines with a low pH (such as pinot noir and Sangiovese) have a greater capability of aging.
From this time onwards, the dry white wines prized by the Dutch were produced further north, around the port of Nantes, in what are now the Muscadet and Gros-Plant-du-Pays-Nantais vineyards. This variety is naturally susceptible to cryptogamic diseases, notably black rot, gray mold, [20] mildew and wood diseases [21] such as excoriosis.
Mussels and white wine. At mealtimes very dry wines with little minerals are recommended with oysters and seafood: their acidity reveals the salinity of the shellfish. The most fragrant wines go well with shellfish, fish, or poached white meat. [d 1] For stews the acidity of white wine counterbalances the weight of fat. If the sauce is well ...
During this time, the focus was on producing off-dry, clean, and crisp wine that was mostly neutral in flavor and could capitalize on the wine market's demand for white wine. Near the end of the 20th century, several Chenin blanc specialist producers emerged and worked with vineyard managers to isolate older Chenin vines on suitable terroir .
1 Wines by country. 2 Wines by grape variety. 3 Famous wines. 4 See also. Toggle the table of contents. Lists of wines. 1 language.
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Within the European Union, the term "wine" and its equivalents in other languages is reserved exclusively for the fermented juice of grapes. [4]In the United States, the term is also used for the fermented juice of any fruit [5] or agricultural product, provided that it has an alcohol content of 7 to 24% (alcohol by volume) and is intended for non-industrial use. [6]
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