Musings on the Vine
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Determining the Classification of Vine Varieties Has Become Difficult to Understand Because of the Large Whereas Article 31
31 . 12 . 81 Official Journal of the European Communities No L 381 / 1 I (Acts whose publication is obligatory) COMMISSION REGULATION ( EEC) No 3800/81 of 16 December 1981 determining the classification of vine varieties THE COMMISSION OF THE EUROPEAN COMMUNITIES, Whereas Commission Regulation ( EEC) No 2005/ 70 ( 4), as last amended by Regulation ( EEC) No 591 /80 ( 5), sets out the classification of vine varieties ; Having regard to the Treaty establishing the European Economic Community, Whereas the classification of vine varieties should be substantially altered for a large number of administrative units, on the basis of experience and of studies concerning suitability for cultivation; . Having regard to Council Regulation ( EEC) No 337/79 of 5 February 1979 on the common organization of the Whereas the provisions of Regulation ( EEC) market in wine C1), as last amended by Regulation No 2005/70 have been amended several times since its ( EEC) No 3577/81 ( 2), and in particular Article 31 ( 4) thereof, adoption ; whereas the wording of the said Regulation has become difficult to understand because of the large number of amendments ; whereas account must be taken of the consolidation of Regulations ( EEC) No Whereas Article 31 of Regulation ( EEC) No 337/79 816/70 ( 6) and ( EEC) No 1388/70 ( 7) in Regulations provides for the classification of vine varieties approved ( EEC) No 337/79 and ( EEC) No 347/79 ; whereas, in for cultivation in the Community ; whereas those vine view of this situation, Regulation ( EEC) No 2005/70 varieties -
Post-Fermentation Clarification: Wine Fining Process
Post-Fermentation Clarification: Wine Fining Process A Major Qualifying Project Submitted to the Faculty of Worcester Polytechnic Institute In partial fulfillments of the requirements for the Chemical Engineering Bachelor of Science Degree Sponsored by: Zoll Cellars 110 Old Mill Rd. Shrewsbury, MA Submitted by: Allison Corriveau _______________________________________ Lindsey Wilson _______________________________________ Date: April 30, 2015 _______________________________________ Professor Stephen J. Kmiotek This report represents the work of WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review. For more information about the projects program at WPI, please see http://www.wpi.edu/academics/ugradstudies/project-learning.html Abstract The sponsor, Zoll Cellars, is seeking to improve their current post-fermentation process. Fining is a post-fermentation process used to clarify wine. This paper discusses several commonly used fining agents including: Bentonite, Chitosan and Kieselsol, and gelatin and Kieselsol. The following tests were conducted to compare the fining agents: visual clarity, mass change due to racking, pH, and gas chromatography-mass spectrometry. Bentonite was an F. Chitosan and Kieselsol were also successful with a wait time before racking of at least 24 hours. Gelatin and Kieselsol are not recommended for use at Zoll Cellars because gelatin easily over stripped the wine of important flavor compounds. i Acknowledgements We would like to thank our advisor, Professor Stephen J. Kmiotek, for his essential guidance and support. This project would not have been a success without you. We really appreciated how readily available you were to help us with any setbacks or problems that arose. -
2014 Capitel Nicalo'
2014 CAPITEL NICALO’ Valpolicella DOC Superiore This wine is made from red grape varieties grown on the Moraine Hills in the heart of Valpolicella. This wine is made in a traditional Veronese manner: raisin-drying of the grapes. 30% Corvina, 30% Corvinone, 30% Rondinella, 10% Rossignola, Oseleta, Negrara, Dindarella. The effect is partial dehydration: the grapes, placed in crates for about one month, lose about 8-10 % of their weight. This water loss naturally enriches the sugar contents of the grapes, their dry extract, and the colour of the wine. Pre-fermentation aromas are formed during drying. These subsequently blend with fermentation aromas and, above all, with tertiary aromas coming from aging the wine in wooden barrels. Vineyard Notes: Soil: moraine clay and limestone. Vine density: 5500 vines per hectare. Vineyard age: 20 years. Cultivation: Guyot. Pruning: 12 buds/plant. Production: 9000 kg/hectare. Winemaking Technique: Grape harvest: end of September, beginning of October. Grapes drying in fruit storage structure: 1 month. Alcoholic fermentation and maceration: 14 days/temperature 28° C. Malolactic fermentation Ageing: in Slavonian oak barrel for 1/1,5 years. Bottling and bottle ageing: 6 months. Description Of The Wine: Color: strong ruby red. Clear and transparent. Bouquet: intense and elegant: fruit aroma (currants, black cherries) with the vanilla and tobacco of Slavonian oak. Flavor: good body, good structure, lively acidity and alcohol content well balanced with tannins. The after taste confirms the notes in the bouquet. A complex and elegant wine. Suited for ageing: 7/10 years. Combinations: Can be enjoyed throughout the meal, from pasta to cheeses. -
There Has Never Been a Better Time to Drink Wine. It Is Being Produced in a Wide Array of Styles, Offering an Unprecedented Level of Fun and Pleasure
There has never been a better time to drink wine. It is being produced in a wide array of styles, offering an unprecedented level of fun and pleasure. Our wine program has been designed to make the most of this. The wine list is organized by flavor profile, varietal, and theme. This allows you to choose how you would like to read it. Skim along the right side of each page to select a wine based on varietal or flavor profile. Alternatively, take some time to read the text on the left hand side of the page and select a wine based on a theme. Finally, we invite you to engage both your server and sommelier in dialogue about the wine list. TABLE OF CONTENTS by flavor profile BUBBLES p. 7 to 13 WHITES Crisp & Clean, Light & Lean p. 13 to 15 Floral, Aromatic, Exotic p. 17 to 27 Full Bodied, Rich & Round p. 29 to 35 REDS Low Grip, High Pleasure p. 37 to 47 Dry, Aromatic, Structured p. 49 to 71 Black & Blue p. 73 to 75 SWEET Sticky and Sweet p. 77 2 TABLE OF CONTENTS by varietal WHITES Alsatian Noble Varietals p. 27 Chardonnay p. 29 to 35 Chenin Blanc p. 13 Grüner Veltliner p. 19 Kerner, Muller-Thurgau, Sylvaner, etc. p. 25 Riesling p. 13 & 27 Sauvignon Blanc p. 15 Fantasy Field Blends p. 23 Friulano p. 17 Malvasia Istriana, Vitovska, Ribolla Gialla p. 21 Macerated Wines p. 21 REDS Rosé & Barbera p. 43 Cabernet Sauvignon, Merlot & Cabernet Franc p. 49 to 55 Corvina, Rondinella & Molinara p. -
Bin 16 NV Laurent-Perrier, Brut, Chardonnay/Pinot Noir
Sparkling Wines Splits and Half bottles bin 11 N.V. Charles Roux, Blanc de Blanc, Brut Chardonnay/Aligote, France split 6 14 N.V. Villa Sandi Prosecco Glera, Prosecco DOC split 7.5 16 N.V. Laurent-Perrier, Brut, Chardonnay/Pinot Noir/Pinot Meunier, Champagne split 16.5 17 N.V. Suzuki Shuzouten “La Chamte” Carbonated Sake, Akitakomachi (rice), Sweet, Akita 280ml 16 20 N.V. Adriano Adami “Garbèl” Brut Prosecco, Glera, Prosecco DOC half 19 22 N.V. Champagne Tribaut Schloesser à Romery, Brut Origine, Pinot Noir/Chardonnay/Pinot Meunier, Champagne split 21 23 N.V. Champagne Tribaut Schloesser à Romery, Brut Origine, Pinot Noir/Chardonnay/Pinot Meunier, Champagne half 30 27 N.V. Drappier Brut Rosé Pinot Noir, Champagne half 39 28 N.V. Pierre Gimonnet & Fils, Blanc de Blanc, Cuis 1er Cru, Chardonnay Brut, Champagne half 42 Full Bottles bin 105 N.V. Poema, Cava, Parellada/Macabeo/Xarel-lo, Penedès 23 107 N.V. Le Contesse Rosé of Pinot Noir, Brut, Italy 27 111 N.V. Varichon & Clerc Privilège Ugni Blanc/Chardonnay Chenin Blanc/Jacquère , Blanc de Blancs Savoie 29 113 N.V. Ruggeri “Argeo” Prosecco Brut Glera/Verdiso/Perera, Prosecco DOC 30 114 N.V. Faire la Fête Chardonnay/Pinot Noir/Chenin Blanc, Crémant de Limoux 31 119 N.V. Domaine Fay d'Homme “X Bulles” Melon de Bourgogne, Vin de France 33 122 N.V. Sektkellerei Szigeti, Gruner Veltliner, Österreichischer Sekt, Austria 34 123 2013 Argyle Brut, Grower Series Pinot Noir/Chardonnay, Willamette Valley 36 125 N.V. Domaine Thévenet et Fils, Blanc de Blancs Chardonnay, Crémant de Borgogne 37 126 N.V. -
Bardolino Veneto
Bardolino Veneto Appellation: BARDOLINO DOC Zone: Custoza (Sommacampagna, province of Verona) Cru: n/a Vineyard extension (hectares): 7 Blend: 60% Corvina - 30% Rondinella - 10% Molinara Vineyard age (year of planting): Corvina 1911, 2013 - Molinara 1911,2013 - Rondinella 1911,2013 Soil Type: morainic Exposure: South Altitude: 150 meters above sea level Colour: bright ruby red Nose: Fruity with cherry and hard black cherry notes Serving temperature (°C): 16-18 Match with: Average no. bottles/year: 65,000 Grape yield per hectare tons: n/a Notes: The yield is approx. 60 hectolitres of wine/hec- tare. Destemming and crushing of the clusters, fermentation for 72 hours at 28 degrees Celsius, the temperature is then lowered to 25 degrees Celsius for 24 hours. The wine is racked off and the alcoholic fermentation is completed after 8/10 days at 20 degrees Celsius. Malolactic fermentation. The wine Awards: n/a Estate History Azienda Agricola Cavalchina is located in Custoza, a district of Sommacampagna, province of Verona The estate was established at Fernanda, Trebbiano and Garganega grapes) “Custoza” and to sell it in Rome and in Milan, the most important markets of the time. Only the grape varietals that are most suited for the area are grown, yields are kept low and only the best clusters go into the wine that is bottled. Modern techno- logy is used in the cellar, but tradition is also respected. The wines produced are: Bianco di Custoza DOC, Bardolino DOC, Bardolino Chiaretto, Bardolino Superiore DOCG. MARC DE GRAZIA SELECTIONS SRL www.marcdegrazia.com FINE WINES FROM THE GREAT CRUS OF ITALY. -
Linee E Orari Bus Extraurbani - Provincia Di Verona
Linee e orari bus extraurbani - Provincia di Verona Servizio Estivo 2016 [email protected] 141 Legnago - Roverchiara - Oppeano - Verona .....................................47 Linee da/per Verona 141 Verona - Oppeano - Roverchiara - Legnago .....................................47 102 Ceraino - Domegliara - S.Lucia - Pescantina - Bussolengo - Verona 143 Legnago - S.Pietro di Morubio - Bovolone - Verona ..........................48 ............................................................................................................. 12 144 Legnago - Cerea - Bovolone - Verona ..............................................49 102 Verona - Bussolengo - Pescantina - S.Lucia - Domegliara - Ceraino 144 Verona - Bovolone - Cerea - Legnago ..............................................50 ............................................................................................................. 12 146 Nogara - Isola d. Scala - Verona ......................................................51 Domegliara/Negrar - Verona ................................................................13 146 Verona - Isola d. Scala - Nogara ......................................................51 Verona - Negrar/Domegliara ................................................................15 148 Mantova - Castelbelforte - Trevenzuolo - Vigasio - Verona ................52 104 Fosse - S.Anna di Alfaedo - Negrar - Verona ....................................17 148 Verona - Vigasio - Trevenzuolo - Castelbelforte - Mantova ................52 104 Verona - Negrar - S.Anna -
© 2019 Amasub.Com – Amarone by Subscription
Winery: Scamperle della Rosa, Fumane Wine: Amarone della Valpolicella Classico Vintage: 2010 Price Category: $. We sell the 2010 vintage for €35 at AmaSub. Vivino Rating: 4.4 Aerating: Carafe two hours before you start to enjoy it. Tasting Notes: Dark berries. The 2010 vintage is on the dry side of an Amarone, older vintages have been sweeter. Soft tannins, low acidity. I highly recommend to pair this wine with pasta or a nice steak. Owners: The Scamperle family is running a very nice restaurant in the center of Fumane – Alla Rosa Scamperle. Their pasta and bistecca dishes are very good, and in summer you can sit outside on a very nice terrace and taste their and other Amarone wines. The other passion of their son Andrea is producing wine from classic Valpolicella grapes. They cultivate five hectares in Fumane, San Pietro and Cavalo. Other wines from the winery: Valpolicella Classico and a Ripasso Winery: Provolo Società Agricola Semplice di Provolo Marco & C., Mezzane di Sotto Wine: Amarone della Valpolicella Vintage: 2010 Grapes: Corvina, Rondinella, Oseleta Price Category: $$. We sell the 2010 vintage for €45 at AmaSub. Vivino Rating: 4.4 Aerating: Carafe for one hour before you start to enjoy it. Tasting Notes: Vanilla, oak and dark berries. Dry and soft in tannins, perfectly paired with a nice steak. But you can also enjoy it stand alone. Owner: Family Provolo is a very down to earth producer of fine wines in Mezzane di Sotto. There is no Chichi in whatever they do, all energy goes into their wines. Other wines from the winery: Gino (Rosso Veronese, named after the father of the owner), Campotorbian (Valpolicella Superiore Ripasso DOC) and Entis (Veronese IGT) are some of the nicest wines below €20.00 I tried so far. -
Orari E Linee Lago Di Garda Fino Al 12/6/2016
184 LINEA / LINE / LINIE RIVA DEL GARDA dall’ 1/3 fino al 12/6 SERVIZI BUS TORBOLE from 1/3 to 12/6 • von 1/3 bis 12/6 Verona - Lazise - Cisano - 162 LAGO DI GARDA 184 Bardolino - Garda MAPPA LINEE BUS LAKE GARDA BUS SERVICES Verona - Sandrà - Colà - Lazise - BUS SERVICES MAP 163 BUSDIENST GARDASEE Cisano - Bardolino - Garda BUSLINIEN KARTE MALCESINE Verona - Castelnuovo - Peschiera ORARI VALIDI 164 - Gardaland - Pacengo - Lazise - FINO AL 12/6 TIMETABLE Cisano - Bardolino - Garda VALID UNTIL 12/6 184 BUSFAHRPLAN Verona - Calmasino - Cavaion - GÜLTIG BIS 12/6 165 183 Affi - Costermano - Garda BRENZONE Garda - Punta San Vigilio - Torri del Benaco - Pai - Castelletto 184 di Brenzone - Porto Brenzone CASTELLETTO - Malcesine - Torbole - Riva del DI BRENZONE Garda Verona - Lazise - Cisano - X05 Bardolino - Garda - Torri del Benaco PAI dal 2/5 • from 2/5 • ab 2/5 San Benedetto di Lugana - Peschiera - Gardaland - Pacengo TORRI DEL BENACO 183 - Lazise - Bardolino - Garda - Torri del Benaco - Brenzone - PUNTA SAN VIGILIO Malcesine 165 AFFI GARDA Navetta/Shuttle Bus COSTERMANO 162 163 164 165 183 184 X05 Spiazzi - Santuario Madonna d. Corona In collaborazione con BARDOLINO In collaboration with In Zusammenarbeit mit CALMASINO 165 CAVAION CISANO PANTONE 186C PANTONE 354C PANTONE 116C 165 NERO X05 VERONA LAZISE 162 163 164 183 PASTRENGO 162 163 COL SANDR PACENGO SAN 164 BENEDETTO PESCHIERA CASTELNUOVO INFO / INFORMATION / INFORMATIONEN DEL GARDA DEL GARDA 045 8057922 8.00 - 13.30 dal Lunedì al Sabato / from Monday to Saturday / von Montag bis Samstag -
Valpolicella, Italy
PETER DRY Valpolicella, Italy PETER DRY Vineyards of the World Pergola veronese. ALPOLICELLA is part of the Veneto Region of north vineyards are mainly located in the Classico and Valpantena east Italy. Perhaps more than 100 years ago, this zones. The Classico zone (12 km × 8 km) takes up the western V may have been a picturesque region. Today, portion of Valpolicella, close to Lake Garda, whereas unfortunately, the panoramic view of the vineyards, from the Valpantena is in the east. The Classico zone is made up of foothills of the Lesini Mountains to the north, is spoilt in three main valleys: from west to east, Fumane, Marano and many places by a patchwork of unattractive industrial Negrar. All are open to the north and thus cool winds funnel development. Valpollicella literally means ‘valley of many down from the mountains. Fumane is the most open valley cellars’. This part of Italy is best known for production of and produces the ripest fruit. Marano is the most narrow, with large volumes of relatively cheap wine, both dry red wine fewer desirable southerly aspects. Negrar has some of the best (known as Valpollicella) or dry white (known as Soave). sites, but this positive aspect is offset by the higher proportion However, as a quality region, the reputation of Valpolicella of the lesser quality Molinara variety. Sant’Ambrogio is a rests on its famous wines made from dried grapes, i.e. semi-valley, open to the west and most influenced by the Recioto and Amarone. moderating effects of Lake Garda, just a few kilometres away. -
PRINCE HENRY's HIGH SCHOOL, MUSIC DEPARTMENT Tour 2017
PRINCE HENRY’S HIGH SCHOOL, MUSIC DEPARTMENT EIGHT DAY TOUR TO LAKE GARDA (ITALY) 17TH – 24TH JULY 2017 ITINERARY Day 1 – Monday 17th July Overnight travel to Italy • 09.15 Coaches arrive • 10.00 dep. Evesham • Lunch en-route (independent arrangements) • 15.30 arr. • Check in P&O Ferries • 16.45 dep. Dover • Meal on ferry (independent arrangements) • 19.15 arr. Calais (local time) Day 2 – Tuesday 18th July Travel to Lake Garda • Breakfast in Autoroute Services (independent arrangements) • 11.30 arr. Bussolengo • Check in: Hotel Gardesano www.hotelgardesano.it • (see link saved in favourites) • Met by Tour Guide • 12.30 Lunch in hotel • Afternoon Relaxation/Swimming/Rehearsal • 19.00 Dinner in hotel • 21.00 Performance in hotel (all groups) Day 3 – Wednesday 19th July Sirmione/Valeggio sul Mincio • 09.00 Breakfast in hotel • 10.00 dep. Hotel • 10.45 arr. Sirmione – Free time • Lunch (independent arrangements) • 15.00 dep. Sirmione • 15.45 arr. Valeggio sul Mincio • Free time in Valeggio sul Mincio • Evening meal in restaurant • 19.30 Set up for concert in Piazza Municipio • 21.00 Concert • 23.00 Transfer to Bussolengo Day 4 – Thursday 20th July Venice • 08.00 Breakfast in hotel • 09.00 Coach transfer to Venezia Tronchetto • 11.00 arr. Venice Tronchetto • Transfer to San Marco via the People Mover (an automated tram) to Piazzale Roma. Walk to the Rialto Market and wander around the colourful and fascinating fruit, vegetable and fish stalls • Lunch: Buy a slice of pizza or panini (approx. €3-4) • 13.30 Walk to the Frari. (Basilica di Santa -
Amarone Della Valpolicella 2016
Amarone della Valpolicella Denominazione di Origine Controllata e Garantita CLASSICO 2016 Produced in the classic Valpolicella area. The drying on racks of the Corvina, Rondinella, Rossignola and Negrara grapes until mid January and the ageing in large oak barrels and barriques, together with the long period of rest in bottles, allow us to enjoy this great wine. 2016 Climatic trend Winter temperatures were higher than average and particularly dry apart from a little snow. The following months saw temperatures fluctuate, with lower than average values, particularly in July and August. Rainfall remained high, with some days of continuous rain. There were typical summer storms, but no more than normal. The weather was decidedly good with the arrival of September when, despite considera- bly intense rainfall, high temperatures and breezes kept humidity low, enabling the vines to reach maturity. Autumn drew to an end with mild temperatures lasting through until early December. At the beginning of April, early bud break took place in almost all of the vineyards, followed by rapid leaf production. Flowering took place as per normal, towards the end of May. Growth then slowed down and veraison was shown towards the end of July/early August, as has been the norm in the past for the various varieties and environments. Ripening was complete about a month later and harvesting of the grapes destined for storage in the fruttaio began in line with historical averages. Production Grape varieties made up of 70-75% Corvina Veronese, 20% Rondinella and 5% Rossignola e Negrara. The grapes to be used in the Amarone production are har- vested 1-2 weeks earlier than those for the Valpolicella wine.