DOCSLIB.ORG

LITTLE BOOK of BUBBLES Welcome | 3 DISCOVER a WORLD of SPARKLING WINE with a BUBBLE CLUB MEMBERSHIP from The

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
LITTLE BOOK of BUBBLES Welcome | 3 DISCOVER a WORLD of SPARKLING WINE with a BUBBLE CLUB MEMBERSHIP from The LITTLE BOOK OF BUBBLES Welcome | 3 DISCOVER A WORLD OF SPARKLING WINE WITH A BUBBLE CLUB MEMBERSHIP From the • Taste delicious bubbles from around Founders the globe • Boost your wine knowledge with our Welcome bubble lovers! members’ mag Bubble Club is for people just like you – people who love sparkling wine! • Savour specially chosen gourmet It’s our mission to change the BUBBLES! treats and other surprises way that people across the country Claim a fabulous 25% discount off your first box discover and enjoy new bubbles. We • Enjoy a 15% member discount off all when you use the code: are passionate about helping fizz fans cases in our Bubble Shop A BEGINNER’S GUIDE TO BUBBLEBOOK BUBBLES learn more about the wines they love, share the fun of drinking them with 5 How is sparkling wine like-minded people and move beyond made? the limited options on offer in the average supermarket. 6 How to taste sparkling We love Prosecco as much as anyone, but we also know that wine there are so many other kinds of amazing bubbles that don’t get 8 Prosecco the recognition they deserve (as well, it has to be said, as fabulous Proseccos from smaller producers that can be hard to seek out). 10 Cava From Crémant to Cap Classique, Sekt to Espumante, every 12 Crémant month our Bubble Boxes take our members on a voyage of discovery 14 Cap Classique around the world of all things fizz – as well as a whole host of gorgeous gourmet treats to enjoy alongside a glass of the good stuff! 16 Sparkling wine There’s also a copy of our monthly club magazine in each box, terminology telling the stories of the wines we’ve sent and the people behind 18 Glasses guide them, and helping our members boost their bubble knowledge in an entertaining and accessible way. COCKTAILS In the pages that follow, we’ve gathered together some of our most popular articles, recipes and tips to give you a taste of what the club’s 21 French Favourites about – and hopefully help you get to know your favourite fizzes a bit 20 Bubble Box Specials better too. 23 Something Different If all this has whet your appetite for some lovely bubbles, we would love to welcome you to the club! Claim a fabulous 25% when you sign up at bubbleclub.co.uk BUBBLE BITES discount off your first box using the code: BUBBLEBOOK 25 Goat’s Cheese What’s more, as a member you can also get 15% off all cases of Feuilletés wine in our Bubble Shop. It’s a win-win situation! Join today and get 25% off with the code: BUBBLE25 26 Burgundy on a Plate Cheers! www.bubbleclub.co.uk/join 28 Risotto alla Milanese JON & JOHN, CO-FOUNDERS LITTLE BOOK OF BUBBLES • BUBBLECLUB.CO.UK LITTLE BOOK OF BUBBLES • BUBBLECLUB.CO.UK 4 | Bubble Knowledge Bubble Knowledge | 5 HOW IS SPARKLING WINE MADE? First things first: all sparkling wines will start off with the creation of a base wine. Sometimes this will be made using only a single grape variety (such as Chardonnay or Pinot Noir) but the majority of sparkling wines are based on blends of several kinds of grape – and also of grapes grown in different vineyards and different years. Such a blend is known in French as a ‘cuvée’. ‘Vintage’ wines are made from grapes all grown A in the same year, ‘single vineyard’ wines from grapes all grown in the same vineyard and wines labelled ‘cru’ will generally be from vineyards that are recognised for their superior quality. Both red and white grapes can be used to make sparkling wine, and the resulting wine can be white, rosé or red – and it doesn’t necessarily BEGINNER’S follow that red grapes only make red wine. Red grapes are white inside and produce clear juice, so you can make any colour wine with them. What determines whether it will be white, pink or rosé is the length of time that the coloured skins are left in the mix. GUIDE TO Sparkling wines tend to use younger grapes (i.e. picked earlier in the season) than normal wine as they have a higher acidity, which helps keep the wine nice and dry through the secondary only really need to get your head around the two fermentation process. most common ones in order to start opening those Whereas normal wine is fermented once, bubbly doors. BUBBLES sparkling wine undergoes a second fermentation to create its lovely bubbles. Since people started Traditional Method making fizzy wine (in Limoux, France in the Also called: Méthode Traditionelle, Metodo Classico, 1530s), different methods of tackling that second Méthode Champenoise, Méthode Cap Classique, fermentation have emerged, resulting in different Klassische Flaschengärung styles of sparkling wine. How the wine is made: Firstly, a base wine or wine In all, there are six main methods of producing blend (cuvée) is created. Sugars and live yeast are then sparkling wine, but let’s not over-complicate added to the wine to kick off the fermentation and the There’s a whole world of lovely bubbles out things where we don’t have to – to start with, you wines are bottled and capped. As the wine ferments there and here at Bubble Club, we’re making in the bottle, carbon dioxide becomes trapped, carbonating the wine and creating bubbles. it our mission to help fizz fans everywhere The bottle is slowly turned upside down, discover and enjoy new sparkling wines, bottle allowing the yeast to settle in the bottle as it dies. When the wine is ready, the neck of the bottle by bottle. As you can imagine, it’s quite a fun is turned upside down and frozen, allowing the mission to have! winemaker to eject the sediment in one go – this is called disgorgement. The bottle is then topped up with wine and recorked for sale. We know that the wine world can sometimes be an intimidating place How this affects the taste: The fact that the – but we’re assuming that, as you’re here reading this, you are interested in wine spends time fermenting in the bottle with yeast understanding a bit more about it. Well, the good news is, when it comes to (or lees) means that it takes on a range of flavours sparkling wine, it really doesn’t have to be all that complicated. from the yeast – and yes, those flavours can recall And the even better news is, just by arming yourself with a few key bits baked goods! of information, you will not only understand more about why you like what The longer the wine has been left to ferment in you do (and don’t like what you don’t), you’ll also help open the doors to the bottle, the stronger those flavours are. So a young many more delicious bubbles that you haven’t yet tried. Win-win! traditional method wine may have some yeasty notes, In the following pages, we aim to give you lowdown on how sparkling but will still be predominantly crisp, fresh and zingy. wine is made, what to look out for when tasting and also an overview of By contrast, a vintage Champagne or Gran Reserva some key sparkling wine types to help you begin navigating your very own Cava that may have been developing in the bottle for sparkling voyage of discovery. Cheers! many years will have developed very toasty, buttery, nutty and even savoury, mushroomy or leathery notes. Generally speaking, this method will produce the longest lasting bubbles. Examples of wines made this way: French Champagne, Spanish Cava, French Crémant, South African Cap Classique, some German and LITTLE BOOK OF BUBBLES • BUBBLECLUB.CO.UK LITTLE BOOK OF BUBBLES • BUBBLECLUB.CO.UK 6 | Bubble Knowledge Bubble Knowledge | 7 Austrian Sekt, Italian Metodo Classico, to preserve the vibrancy and freshness your wine, how viscous it is and how the Portuguese Espumante. of more aromatic grapes, like the Glera bubbles look in the glass. Variations: The Transfer Method variety that goes into Prosecco. Start with colour. Sparkline wine Some sparkling wines are made using the Examples of wines made this can be white, pink or even red, but look Transfer Method, which is identical to way: In terms of overall global wine closer. Are there green tinges or is it the Traditional Method all the way to the production, this is in fact the most straw yellow? Bright pink or an elegant process of disgorgement. In the Transfer common method. Some familiar types of salmon tone? Method, the wine is emptied from the wine made this way include: Prosecco, Swirl the wine and notice how bottle into a pressurised tank, where it’s Lambrusco and Asti. viscous it is. The more viscous it is, the separated from the sediment in bulk. more alcohol or residual sugar the wine HOW TO TASTE will have in it. Charmat Method SPARKLING WINE Also note the bubbles. Are they sluggish, drifting lazily to the top of your Also called: Martinotti Method, Tank Tasting – and talking about – wine is glass, or do they march energetically Method, Cuve Close, Metodo Italiano deceptively simple. to the surface? How big are they? Are In this Before you start, make sure that How the wine is made: there many bubbles, or just a few? The method, the base wine goes through the wine you’re trying is cold. Sparkling smaller and more persistent the bubbles, its second fermentation in a steel tank wines are meant to be served at low rather than in the bottle.
Load more

Recommended publications
  • Ex-Post Evaluation of the Common Market
    Ex-post evaluation of the Common Market Organisation for wine Annex Prepared for: European Commission - DG Agriculture Tender AGRI / EVALUATION / 2002 / 6 This study has been financed by the Commission of the European Communities. The conclusions, recommendations and opinions presented in this report reflect the opinion of the consultant and do not necessarily reflect the opinion of the Commission. Innova SpA Via della Scrofa 117 00186 Rome Italy Tel. +39 06 68803253 Fax +39 06 68806997 Tender AGRI/EVALUATION/2002/6 Final Report- Annex CONSORTIUM INNOVA SpA (Italy) – Coordinator Mr Aleardo Furlani, Ms Rebeca Lucas, Ms Valentina Gentile EUROQUALITY (France) Mr Olivier Chartier, Mr Marc Ponsar Fundación para el Desarollo de la Ciencia y Tteconología en Extremadura (FUNDECYT) (Spain) Mr Carlos Cabo, Ms Manon van Leeuwen FORSCHUNGSANSTALT GEISENHEIM (Germany) Dr Dieter Hoffmann, Dr Karl-Heinz Bock, Dr Jana Seidemann SPI SA (Portugal) Mr Pedro Vieira, Mr Douglas Thompson PHYTOWELT GMBH (Germany) Mr Peter Welters HTTC (Greece) Mr Kyriakos Loukakis Mr JOHN MALCOLM – Consultant (UK) Internal Page 2 / 479 Tender AGRI/EVALUATION/2002/6 Final Report- Annex TABLE OF CONTENTS 2. INTRODUCTION .......................................................................................... 21 3. ANNEX TO CHAPTER 2 (OVERVIEW OF THE WINE MARKET) .... 21 3.1. The wine market – overview of key developments .......................................................................21 3.2. Market situation: macro-economic trends with special focus on table wine markets...............25
    [Show full text]
  • Wine-Connoisseur-Magazine.Pdf
    WineNOVEMBER 2015 Connoisseur magazine WINE & DINE Sparking Wine with Food | Calabria Wine Resort | Bulgarian Wine | Classy Catalan Cavas * 0LB# 3(8HLJ) 4L:L L+L !L GAL5L9 >L L EK<=6- ;,$IDL% CL L'L71 ?L.LL @"L &FL2/ 'LVFRYHUWKHKLGGHQJHPV RI7RNDMLQRXU6]HJL&HOODU 7DNHSDUWLQDQLQIRUPDWLYHWRXUDQG WDVWLQJIHDWXULQJDZDUGZLQQLQJZLQHV FUDIWHGIURPWUDGLWLRQDOJUDSHYDULHWLHV RIWKH7RNDMZLQHUHJLRQ A cellar tour and tasting experience in Central Europe’s largest underground cellar: Tokaj KereskedÆház Szegi Cellar 3981 Szegi, Hatalos hill E-mail: [email protected] Wine Connoisseur THNHaPUL Tokaj Flavourit Vinho Kereskedohaz Zrt. Verde 2013 Tokaji Kesoi Arany White 91 POINTS 94 POINTS TOP VALUE TOP VALUE Often referred to as the “Wine of Kings”, sweet Tokaji wines It’s never too late to enjoy a wonderful warm weather do seem to have that Midas touch of royalty in every sip. With style wine. Vinho Verde has an easy drinking style which the onslaught of sweet Moscato’s and Rieslings, we don’t is light, fresh, and fruity but with a slight effervescence normally hear of the Tokaji wines that have a real history of that turns your dinner into something festive! And with royal backbone since being served to Louis the XIV of France only 11% alcohol lets you have one more glass without back in 1703. Tokaji wines are from the northeastern part paying the price the next morning. Vinho Verde is not of Hungary and the wines seem to be as mysterious as the a grape variety but a region along the Atlantic coast in area itself! The grapes involved in this royal white blend are northern Portugal. It is a blend of local grapes which Furmint, Harslevelu, and Muscat Blanc.
    [Show full text]
  • How to Achieve a Successful Prise De Mousse
    HOW TO ACHIEVE A SUCCESSFUL PRISE DE MOUSSE A good preparation of a Prise de Mousse is multifactorial. The composition of the base wine is essential, but many other parameters will have an impact. All parameters are interdependents. If there are several limiting factors, then this will increases the risk of failure. The following key parameter values are given as recommendations. If only one parameter shows a value above the recommended values, then it is strongly recommended to carefully follow the starter protocol and to avoid ANY other limiting parameters. KEY PARAMETERS During the Prise de Mousse, the alcoholic percentage will increase 1.3 to ALCOHOL 1.5%Vol. So, it is recommended to have a base wine %Vol. around 11 to 11.5%Vol. SO strongly impacts yeast activity. The recommended concentration is 10 FREE SO 2 2 ppm, maximum 15 ppm. Base wine pH is usually between 3.0 and 3.2. With techniques like electrodialysis, the pH can often be below 3.0. It is important to not have a pH pH below 2.9. Below this value, yeast activity is negatively impacted. These naturally difficult pH conditions can also occur in cool climate areas. There is an interplay between pH and molecular SO2 ; a low pH means a high active SO2. Historically, base wines were often aerated before Prise de Mousse. We now understand the significance of this step ; it is not for adding oxygen to the DISSOLVED CO2 Prise de Mousse but rather to remove CO2. We estimate that 0.4 g/L of dissolved CO2 can inhibit yeast activity by 40%.
    [Show full text]
  • Rosé and Sparkling: Production Costs and Potential Trends
    09/02/2015 CONTENTS 1. Sparkling wine production methods 2. Equipment costs, energy usage and labour Rosé and sparkling: costs of sparkling wine production 3. Rosé Method Choices - Destem - Maceration, production costs and Saignée, blending white & red wines potential trends. 4. Equipment costs of rosé wine production Belinda Kemp 5. Potential trends in sparkling and rosé wine Email: [email protected] 1 09/02/2015 Winery supply chain showing fuel and energy inputs Winery supply chain showing fuel and energy inputs (adapted from Forsyth et al. 2008 by Smith and Nesbitt 2014) 2 09/02/2015 Traditional method of sparkling wine Presses and press fractioning options production (Kemp et al. 2015) 1 GRAPE PRESSING AND JUICE FRACTIONING Without press fraction separation 2 With press fraction separation 3 ENZYME ADDITION AND SETTLING/RACKING Press 4 5 YEAST & NUTRIENT ADDITION FOR FIRST FERMENTATION 6 7 MALOLACTIC FERMENTATION (if required) First fraction (F1) 8 9 RACKING AND BLENDING 10 Quality base wine, 11 STABILISATION & FILTRATION more blending options, 12 aging 13 TIRAGE ADDITION 14 (wine, yeast, sugar or grape juice, adjuvants & nutrients) All press fraction 15 & Juice tray nd 16 BOTTLING juice combined to 2 label, more 17 produce one, low Second blending options, could 18 SECOND FERMENTATION quality sparkling fraction (F2) be used in dosage, 19 20 LEES AGING wine lower quality than F1 21 22 RIDDLING 23 24 DISGORGING Third Sell to local distillery 25 (removal of yeast lees) fraction for distillation $$$ 26 & (F3) 27 DOSAGE ADDITION 28 (Wine, sugar, SO2) 29 30 CLOSURE 31 6 32 Simplified flow chart of bottle-fermented wine production 33 stages.
    [Show full text]
  • Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines
    foods Article Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines Cristina Ubeda 1,2,*, María Ignacia Lambert-Royo 3, Mariona Gil i Cortiella 4 , Rubén Del Barrio-Galán 3 and Álvaro Peña-Neira 3 1 Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García González 2, 41012 Sevilla, Spain 2 Instituto de Ciencias Biomédicas, Facultad de Ciencias, Universidad Autónoma de Chile, Santiago 8910060, Chile 3 Facultad de Ciencias Agronómicas, Universidad de Chile, Avenida Santa Rosa 11315, Santiago 8820808, Chile; [email protected] (M.I.L.-R.); [email protected] (R.D.B.-G.); [email protected] (Á.P.-N.) 4 Instituto de Ciencias Químicas Aplicadas, Facultad de Ingeniería, Universidad Autónoma de Chile, Santiago 8910060, Chile; [email protected] * Correspondence: [email protected] Abstract: The addition of bentonite to wine to eliminate unstable haze-forming proteins and as a riddling adjuvant in the remuage is not selective, and other important molecules are lost in this process. The moment of the addition of bentonite is a key factor. Volatile profile (SPME-GC-MS), foam characteristics (Mosalux method), and sensory analyses were performed to study the effect of the distribution of the dosage of bentonite for stabilization of the wine among the addition on the Citation: Ubeda, C.; Lambert-Royo, base wine before the tirage (50%, 75%, and 100% bentonite dosage) and during the tirage (addition M.I.; Gil i Cortiella, M.; Del of the remaining dosage for each case). Results showed that the addition of 50% of the bentonite Barrio-Galán, R.; Peña-Neira, Á.
    [Show full text]
  • A Case of Champagne: a Study of Geographical Indications Tim Jay Bond University, Tim [email protected]
    Bond University ePublications@bond Corporate Governance eJournal Faculty of Law 7-15-2013 A case of champagne: a study of geographical indications Tim Jay Bond University, [email protected] Madeline Taylor Follow this and additional works at: http://epublications.bond.edu.au/cgej Part of the Food and Drug Law Commons Recommended Citation Jay, Tim and Taylor, Madeline, "A case of champagne: a study of geographical indications" (2013). Corporate Governance eJournal. Paper 29. http://epublications.bond.edu.au/cgej/29 This Special Issue is brought to you by the Faculty of Law at ePublications@bond. It has been accepted for inclusion in Corporate Governance eJournal by an authorized administrator of ePublications@bond. For more information, please contact Bond University's Repository Coordinator. A case of champagne: a study of geographical indications Abstract SPECIAL ISSUE: FOOD LAW & GOVERNANCE The urgency of securing food supply has increased dramatically in a period when the GFC, environmental degradation, global warming and the rapid increase in industrialised food production has revealed the fragility of the world’s food production systems. In July 2012, Australia published its first Green Paper on food security. noting; ‘in the next 30 years the world will have to produce 70% more food to feed the world’s growing population’.[1] In the same month, the US Congress commenced a legislative debate about policy directions and public funding through taxation for farm subsidies to American primary producers. In May 2012, The aC nadian government introduced the first National Food Strategy, to manage failures of the social security system to provide adequate and nourishing food to around 800,000 Canadians.
    [Show full text]
  • Elenco Codici Varietà Vitigni
    Via Adriatica Foro, 7 Eno Tecno Chimica 66024 FRANCAVILLA AL MARE (CH) Tel. 085-816903 – Fax. 085-816193 Laboratorio Enochimico Autorizzato MIPAF P..IVA.: 00339500696 Enologo Anselmo Paternoster e-mail. [email protected] http://www.enotecnochimica.it Elenco delle Varietà per la sezione - I - Vitigni ad Uve da Vino Codici delle varietà 1 ABBUOTO N. 55 CARRICANTE B. 2 AGLIANICO N. 56 CASTIGLIONE N. 3 AGLIANICONE N. 57 CATANESE NERO N. 4 ALBANA B. 58 CATARRATTO BIANCO COMUNE B. 5 ALBANELLO B. 59 CATARRATTO BIANCO LUCIDO B. 6 ALBARANZEULI BIANCO B. 60 CESANESE COMUNE N. 7 ALBARANZEULI NERO N. 61 CESANESE D'AFFILE N. 8 ALBAROLA B. 62 CILIEGIOLO N. 9 ALEATICO N. 63 CLAIRETTE B. 10 ALICANTE N. 64 COCOCCIOLA B. 11 ALICANTE BOUSCHET N. 65 CODA DI VOLPE BIANCA B. 12 ANCELLOTTA N. 66 COLOMBANA NERA N. 13 ANSONICA B. 67 COLORINO N. 14 ARNEIS B. 68 CORINTO NERO N. 15 ARVESINIADU B. 69 CORTESE B. 16 ASPRINIO BIANCO B. 70 CORVINA N. 17 AVANA’ N. 71 CROATINA N. 18 AVARENGO N. 72 DAMASCHINO B. 19 BARBERA N. 73 DOLCETTO N. 20 BARBERA BIANCA B. 74 DOLCIAME B. 21 BARBERA SARDA N. 75 DOUX D’HENRY N. 22 BARSAGLINA N. 76 DURASA N. 23 BELLONE B. 77 DURELLA B. 24 BERVEDINO B. 78 ERBALUCE B. 25 BIANCAME B. 79 FALANGHINA B. 26 BIANCHETTA GENOVESE B. 80 FAVORITA B. 27 BIANCHETTA TREVIGIANA B. 81 FIANO B. 28 BIANCO D’ALESSANO B. 82 FOGLIA TONDA N. 29 BIANCOLELLA B. 83 FORASTERA B. 30 BIANCONE B. 84 FORTANA N. 32 BOMBINO BIANCO B.
    [Show full text]
  • E-Commerce and Italian Wine: Can They Match Successfully? a Mystery Shopping Analysis
    Master's Degree programme in International Management (D.M. 270/2004) Final Thesis E-commerce and Italian Wine: can they match successfully? A Mystery Shopping analysis Supervisor Ch. Prof. Marco Valentini Graduand Alice Facchinello Matriculation Number 833410 Academic Year 2015 / 2016 Index Abstract ............................................................................................................................................................. 1 CHAPTER 1 – Introduction .............................................................................................................................. 3 1.1 Changes and New Opportunities .......................................................................................................... 3 1.2 Italy: Unexplored Fields in Wine Market and E-Commerce ............................................................... 4 1.3 What will be discussed in the Next Chapters....................................................................................... 6 Suppliers ................................................................................................................................................... 6 Consumers ................................................................................................................................................ 7 Research ................................................................................................................................................... 7 CHAPTER 2 – The Taste of Italian Wine ........................................................................................................
    [Show full text]
  • Sparklinghandbook1819.Pdf
    W E L C O M E WELCOME 3 Welcome Innovation is not a common word used for ideas that originated with cloistered monks, yet the ideas currently percolating in our Adrianne Hoffman Kassy Velasco Inside Sales — Healdsburg Inside Technical Sales industry on sparkling wine are a new take on an age-old tradition. Over the last several decades, a clutch of quality and dedicated sparkling houses have created the foundation for American spar- kling wine excellence. In recent years, the development of custom Annamarie Howard Kathy McGrath Fermentation Technical Sales — Central Coast Outside Technical Sales and mobile sparkling options has also helped open up this capital and technologically-intensive product line for all producers. This book is a representation of the new wave of sparkling wine entrants, arriving to a bellwether of excellent market conditions, Alexha Faraud Kim Meglen Safety & Compliance Specialist Inside Sales — Healdsburg access to production, and a consumer thirst for bubbly. So, with all the celebratory emotion that bubbles conjure up, we are excited to share our first ever Sparkling Handbook with you. Once again, we have witnessed tremendous growth in a sector Brooke Jennett Koch Maggie McBride Inside Technical Sales Inside Technical Sales that has historically been dominated by imports. An increasing number of our winery partners are making sparkling wine, either in-house, using mobile services, or at a custom facility. Being a wine style marked by the term “Method”, sparkling wine is, at Caitlin Matejcek Margaret Karrer Inside Sales — Central Coast Cellar Dept. Manager its core, a technological challenge. We hope this book provides winemakers steeped in experience, and well as newcomers, with a resource.
    [Show full text]
  • Aglianico from Wikipedia, the Free Encyclopedia
    Aglianico From Wikipedia, the free encyclopedia Aglianico (pronounced [aʎˈʎaːniko], roughly "ahl-YAH-nee- koe") is a black grape grown in the Basilicata and Campania Aglianico regions of Italy. The vine originated in Greece and was Grape (Vitis) brought to the south of Italy by Greek settlers. The name may be a corruption of vitis hellenica, Latin for "Greek vine."[1] Another etymology posits a corruption of Apulianicum, the Latin name for the whole of southern Italy in the time of ancient Rome. During this period, it was the principal grape of the famous Falernian wine, the Roman equivalent of a first-growth wine today. Contents Aglianico from Taurasi prior to veraison Color of Black 1 History berry skin 2 Relationship to other grapes Also called Gnanico, Agliatica, Ellenico, 3 Wine regions Ellanico and Uva Nera 3.1 Other regions Origin Greece 4 Viticulture Notable Taurasi, Aglianico del Vulture 5 Wine styles wines 6 Synonyms Hazards Peronospera 7 References History The vine is believed to have first been cultivated in Greece by the Phoceans from an ancestral vine that ampelographers have not yet identified. From Greece it was brought to Italy by settlers to Cumae near modern-day Pozzuoli, and from there spread to various points in the regions of Campania and Basilicata. While still grown in Italy, the original Greek plantings seem to have disappeared.[2] In ancient Rome, the grape was the principal component of the world's earliest first-growth wine, Falernian.[1] Ruins from the Greek Along with a white grape known as Greco (today grown as Greco di Tufo), the grape settlement of Cumae.
    [Show full text]
  • Whacky Whimsical Wondrous White Wines of Italy
    Wacky, Whimsical, Wondrous White Wines of Italy PROSECCO Locals often say that Pucinum (the wine that was beloved by the Romans) was the ancestor of what we know today as Prosecco. However, today’s historians disagree. Prosecco is produced with a minimum 85% Glera with the addition of no more than 15% Verdiso, Bianchetta Trevigiana, Perera, Glera lunga, Chardonnay, Pinot Bianco, Pinot Grigio and/or Pinot Nero (vinified in bianco) Spumante styles that may be produced are Brut 0–12 grams per liter residual sugar Extra Dry, Extra Sec, Extra seco 12–17 grams per liter residual sugar Dry, Sec, Seco 17–32 grams per liter residual sugar Demi-sec, Semi-seco 32–50 grams per liter residual sugar Frizzante wines may also produced Types of Prosecco Maschio offers the two classifications of Prosecco: D.O.C. and D.O.C.G. D.O.C. Prosecco must come from the zone that includes 9 provinces in the Veneto and Fruili Venezia Giulia. It must be made from a minimum of 85% Glera. Vinification, production and bottling must follow strict government rules and guidelines and must meet strict standards. Conegliano Valdobbiadene Prosecco, D.O.C.G. is born in the extremely delimited Valdobbiadene – Conegliano zone, which lies between the towns of the same names. Like the DOC, the wine must contain a minimum 85% Glera. Superiore may be used on the label if these wines follow even more stringent production standards. The wine may also note the “rive” or specific slopes or hillsides where the grapes are born such as Rive di Colbertaldo or even the hillside of “Cartizze”, another sub designation.
    [Show full text]
  • Food Microbiology Immobilisation of Yeasts on Oak Chips Or Cellulose
    Food Microbiology 78 (2019) 25–37 Contents lists available at ScienceDirect Food Microbiology journal homepage: www.elsevier.com/locate/fm Immobilisation of yeasts on oak chips or cellulose powder for use in T bottle-fermented sparkling wine Carmen Berbegala, Lucía Poloa, Ma José García-Esparzab, Victoria Lizamab, Sergi Ferrera, ∗ Isabel Pardoa, a ENOLAB, Estructura de Recerca Interdisciplinar (ERI) BioTecMed and Departament de Microbiologia i Ecología, Universitat de València, c/ Dr. Moliner 50, 46100, Burjassot, València, Spain b Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s.n., 46022, València, Spain ARTICLE INFO ABSTRACT Keywords: Sparkling wine production comprises two successive fermentations performed by Sacharomyces cerevisiae strains. Saccharomyces cerevisiae This research aimed to: develop yeast immobilisation processes on two wine-compatible supports; study the Sparkling wine effects of yeast type (IOC 18–2007 and 55A) and the immobilisation support type (oak chips andcellulose Immobilisation powder) on the fermentation kinetics, the deposition rate of lees and the volatile composition of the finished Oak chips sparkling wine; compare the fermentation parameters of the wines inoculated with immobilised or non-im- Cellulose mobilised cells. Proper immobilisation of yeast on oak chips and cellulose powder was demonstrated by electron microscopy. Total sugar consumption occurred in under 60 days in all bottles, regardless of the strain used and the way they were inoculated in wine. Deposition of lees was 3-fold faster in the bottles containing immobilised cells than in those with free cells; no addition of adjuvants was necessary. The analysis of the volatile compounds of the finished sparkling wines showed significant differences in the formation of esters, acids, alcohols,alde- hydes and lactones according to the yeast and the immobilisation support used.
    [Show full text]