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Amarone is a very ripe, raisiny red wine with very little acid, often >15% alcohol (the legal minimum is 14%). Typically Amarone is released five years after the vintage, even though this is not a legal requirement. The pomace left over from pressing off the Amarone is used in the production of ripasso Valpolicellas.
In some countries, e.g. France, alcohol by volume is often referred to as degrees Gay-Lussac (after the French chemist Joseph Louis Gay-Lussac), [5] although there is a slight difference since the Gay-Lussac convention uses the International Standard Atmosphere value for temperature, 15 °C (59 °F).
The grapes are usually harvested in late October when the sugars have developed enough to have a potential alcohol level of 13–15% for the finished wine. The grapes are fermented slowly and then kept in small old oak casks that hold 228 liters (60 gallons).
In particular, alcohol laws set the legal drinking age, which usually varies between 15 and 21 years old, sometimes depending upon the type of alcoholic drink (e.g., beer vs wine vs hard liquor or distillates). Some countries do not have a legal drinking or purchasing age, but most countries set the minimum age at 18 years.
If a wine has the tannins and other components to balance 15% alcohol, Peterson argues, it should be accepted on its terms. [5] Factors that affect the wine's flavors include the length of fermentation, length of the maceration period with skin contact, the level of oak aging, and the degrees Brix of the harvested grapes.
Alcohol content easily surpasses 15% (the legal minimum is 14%) and the resulting wine is rarely released until five years after the vintage, even though this is not a legal requirement. The labor-intensive process of producing this wine poses significant risk for the development of various wine faults. Wet and rainy weather during harvest may ...