Some white grapes are fermented in small oak barrels for added aroma and flavor, and yeast is then added in the barrels to start fermentation. Some winemakers prefer to utilize the native yeasts that are present on all grapes. These native yeasts are called non-Saccharomyces, which are supposed to indicate that they are not Saccharomyces cerevisiae, the main species of yeast that is primarily used for winemaking but is not naturally found in grapes. Some wine enthusiasts prefer wines that are fermented using natural yeasts, as they believe that the fermenting ingredient retains the rich characteristics and flavor profile of the grapes.
However, using Saccharomyces cerevisiae for fermentation is much easier to do, since the amount of natural yeasts on grapes is often not enough to properly ferment wine. After fermentation, the wine undergoes racking, a process wherein the wine is transferred to another container usually a new oak barrel without the use of the pump which can sometimes affect the flavor of the wine.
Some wines would sometimes stay inside oak barrels without racking so that it will continue its development until bottling. More and more producers are still using traditional oak barrels for barrel ageing, while others would choose to keep their wine in large stainless steel tanks for extra durability.
After barrel ageing and before bottling, some wines would be fined and filtered to help stabilize and clarify them. However, some wines are not fined or filtered so that it would have a richer and stronger flavor. Bottling is the last stage before the slow and relatively lengthy bottle ageing process. Fortunately, for those of you who struggle with food and wine pairings , the Italian rule of thumb is particularly simple: red for red, white for white. For example:. This sparklingly wine is the new, affordable and more popular Italian competitor of champagne and has taken the UK by storm.
During , over million cases of wine were exported across the world. The top three countries buying Italian wine were:. However, the only way to truly understand the craftsmanship is to taste the wine itself. The Italians are some of the greatest wine artists in the world and, while nowadays much of it is mass produced, there are still many new experiences tucked away in the foothills for you to discover.
Like Barolo and Barbaresco wine, this red wine is made from Nebbiolo grapes. This comparison is likely due to a powdery-white substance that forms on the outside of the grape, during harvest season. Like most wines originating from the Piedmont region, Nebbiolo wine is classified under the Denominazione di Origine Controllata e Garanita. The Nebbiolo wine is light. Its scent is light, too. However, it has strong notes of red fruits and roses. The taste of the wine is known to cling to your entire mouth: teeth, gums and tongue.
Some of the more striking flavor profiles found in this red wine are anise, cherry, coffee and a little bit of earthy notes. Many people suggest that Nebbiolo wine should be paired with a roasted lamb rack covered in herbs, wild mushrooms with smoked duck, and spinach pasta with white truffle. Within the Campania region, the white Fiano di Avellino wine specifically originates from the Avellino province.
This white wine is high in quality, labeled as a Denominazione di Origine Controllata e Garantita. Made from the Fiano grape, the Fiano di Avellino production process starts with a soft crushing of the grape. Then, the juice is fermented for days in a temperature range from 15 to 18 degrees Celsius.
How to get to Pompeii from Rome and back. Fiano di Avellino is known for its ability to age well, and unlike most white wines, this wine is full-bodied. These qualities make Fiano di Avellino versatile for food pairings, but mostly for more delicate dishes, like fish courses. Known for its packaging in a fiasco, or straw basket, the Chianti Classico is a Denominazione di Origine Controllata e Garantita , but sometimes it is produced under the Superiore label.
This label requires the wine to be made under a stricter production process. Chianti Classico is made from a mix of different grapes. In a range of 75 to percent, Chianti Classico is made from the Sangiovese grapes. Up to 10 percent of the wine is made from the Canaiolo grape, and up to 20 percent of the wine is made from other approved grapes. These grapes can vary from Cabernet, Sauvignon, Merlot or Syrah.
The Via Francigena, an ancient pilgrim route. Chianti Classico, however, must be made with at least 80 percent of Chianti grapes. The remaining 20 percent can be of other red grapes. The standard Chianti Classico must age for 12 months.
However, when labeled as a Riserva, Chianti Classico must be aged for 24 months. The wine is typically acidic and very dry, with notes of tart cherries and violets. Chianti Classico is a full-bodied wine. So, it is best, when it is paired with food.
Amarone della Valpolicella is known for being one of the most prestigious red wines from the Veneto region of northeastern Italy. Made from the passito grape , the grape must be dried using the appassimento method. This method partially dries out the grapes. Then, they are slowly pressed, and the juice is also fermented slowly.
After fermentation, the wine is aged for at least two years. In rare cases, Amarone della Valpolicella will be aged for nine to 10 years. Aging is typically done in oak wood barrels. The wood originating from France or Slovenian. Although, the barrels can be made from other woods as well: chestnut, cherry and acacia. Making the Perfect Carbonara. Once the Amarone della Valpolicella has gone through the aging process, this red wine lets off aromas of cinnamon, carob, plum sauce, black fig and cherry liqueur.
These notes are strong, but other subtler scents hid underneath: chocolate, green peppercorn and, curiously, gravel dust.
Amarone della Valpolicella taste of black cherry, chocolate and brown sugar. Although, when it is aged for a longer amount of time, other flavors begin to emerge, like molasses and fig, while the taste of brown sugar strengthens. About 80 kilometers south of Florence, in the province of Siena, the Brunello di Montalcino is made in the town of Montalcino. Brunello di Montalcino must be made percent from this type of grape.
Before fermentation, the red wine is put through a long maceration period. During this step, in the production process, color and flavor are slowly pulled from the skin of the Sangiovese grapes. After the maceration period, the wine starts the fermentation process and must be aged for at least five years, before it can be released.
For the Brunello di Montalcino wine labeled as Riserva, the wine must age for six years. Traditionally, the aging process takes place in large Slavonian oak barrels that have already been used before.
However, the process has changed to replicate the modern, French process of aging wine. Following the French way, the wine is held in newer and smaller French barrels or barriques. In these barriques, the aging process is faster and different flavor profiles emerge. The Brunello di Montalcino wine will have strong flavors of dark fruit, vanilla, chocolate and brown sugar. The flavor profile will be bold, at first, but as the wine continues to age, the flavor intensity will become more subtle.
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