Red wines drunk
The wine production in Italy The Italian viticulture has very remote origins, in fact, it is no coincidence that the ancient name of the peninsula was Enotri `s current population of Basilicata, which for 500 years before the coming of Christ had developed and perfected the techniques of viticulture , winemaking and wine storage. In Italy was recorded, however, already a hundred years, the presence of wine, where the trees came from Greece and this is demonstrated by the names of some varieties, such as `Greek and Aglianico.It was then on the maintenance of the Etruscan people of the techniques of cultivation and production of grapes. It was then the turn of the Romans, who exported during the period of invasions of Gaul and Britain the techniques of working lives. the related techniques of viticulture. In the medieval period the culture of wine was preserved thanks to the monks, which was addressed especially for the production of wine making. At first wine making was focused more on quantity, but quality is not causing their own exalted.It was after some time that it began as a primary factor to consider the requirements of good drink and it was in Tuscany and Piedmont, which is recorded the first miglioramenti.In Tuscany were defined areas of production that is the formula for Chianti, while in Piedmont French winemaking techniques were applied to improve the production of wines from Nebbiolo grapes, Barolo beginning to produce a wine possessing superior quality characteristics than that hitherto produced.In the twentieth century are the first promulgated specific laws whose purpose was precisely to protect both the techniques involved in producing both wine quality, especially important for trade subject to which the drink was now the screw is grown in all regions Italian, and `Italy is the second largest producer after France's exports amounted to about 18 million hectoliters a year, mainly to Germany, the United Kingdom and United States of America`.Among the red wines drunk in the Italian peninsula can include: • • Cannonau Donnas Marsala • • • Brunello di Montalcino Chianti • Barbera d'Asti.
Wines of the Italian Islands: Cannonau and Marsala Sardinia is famous for its great variety of wines and the ancient history concerning wine making. Boasts a rich production of grapes and white grapes and red grapes. Among the Sardinian red wines more drunk we can cite the Cannonau of which there are 5 types: red, Reserve, Dry liqueur, liqueur, and natural sweet ros¿. Cannonau red is a wine that has aged for four months and then can be sold very young. Served at 16-18 ¿ C and may be accompanied by dishes such as lasagna with meat sauce, meat ravioli, pies bottom of braised or roasted, white meat and, finally, can also be combined with boiled meats, grilled meats and mixed roast pork.Cannonau The reserve has a dry, fruity, warm, wrapped tannic. Serve at 18 ¿ C accompanied by red meat and game cooked a long time. Cannonau dry liqueur has an alcohol content of 19 vol% is sold after ten months of barrel aging.Wine made from grapes left to dry and therefore very sugary. The result will be a wine so much alcohol. Cannonau dry liqueur should be served at 16 ¿ C or cooler if you want to propose as an aperitif. The naturally sweet dessert version of this Sardinian wine up to 19% by volume and can age up to ten months. Serve at a temperature of 14 ¿ -16 ¿ C accompanying the desserts, especially after dinner biscuits. Cannonau ros¿ is vinified with the same grapes Cannonau red.Its alcohol content to 12.5 vol% and is left up to four months old. Among its organoleptic features a bright pink, with a pleasant smell and a dry, warm, soft and full. Serve at a temperature of 12 ¿ C and should be drunk within the second to third year of age. Cannonau rose above may be accompanied by tasty white meat or red meat with a little cooked.As far as we can appoint Sicily Marsala wine. Its varieties are bred to tree, in a very hot climate. The grapes are already very high in sugar, are allowed to dry after harvest. Among its characteristics, the Marsala wine boasts a deep ruby red, gold or amber. Marsala takes the Red amber with age. Its aroma is intense with aromas of honey and the presence of hints of vanilla.It may vary with the oenological practices and with aging. In its fragrance can smell an odor of broom, raisins and almonds. Its taste is dry, warm, soft, full bodied and has a bitter aftertaste reminiscent of almonds. If dry Marsala or aged must be served at 6 ¿ C, especially when served between meals, if tasted as an aperitif, its temperature must be equal to 10 ¿ C. The sweeter versions of Marsala instead will have a temperature of 12 ¿ C.It can be paired with pastries, tarts with ricotta cheese, pastry, cannoli alla siciliana, leavened cakes and cheese piqued. According to his aging Marsala can be classified into the following types: • Finish: minimum alcoholic strength of not less than 17 ¿ C and must age at least a year; • Top: the minimum alcohol content is 18 ¿ C and the minimum age is two years in wooden casks; • Higher reserves: an alcoholic strength at 18 ¿ C with a minimum age of four years; • Virgin and / or solera: must age up to five years in wooden barrels and have an alcohol content minimum of 18 ¿ C; • Virgin and / or very old solera or virgin and / or solera reserve, must have an alcohol content equal to 18 ¿ C and aged a minimum of ten years.As regards the sugar content in Marsala, we can distinguish three types: dry, semidry and sweet.
There are two hypotheses on the Donnas, Aosta Valley Red Wine: the first considers that it may descend from Latin donation or cane, as in ancient times the Dora Baltea would have flooded the plains surrounding Donnas, giving rise to a marshy ground, which favored the development reed, a second hypothesis claims that the name of this wine comes from a variety of chestnut very popular in the area. The Donnas can boast among its characteristics a bright red color, with garnet clear, nice to smell the scent of almonds especially if the wine is aged, and finally, a dry, velvety, slightly almond.Its rate is 11.5% alcohol by volume and should be served at a temperature ranging from 16 to 18 ¿ C. It can be accompanied by dishes such as noodles with hare sauce, lasagne, gnocchi with braised fund, boiled beef, pheasant with cream, carbonated. Aosta Valley red wine, Donnaz, is produced in small quantities with Nebbiolo grapes and gives the best after five or more years of aging.It is also important to know what are your areas of production: Donnas, Perloz, Saint-Martin Point and Bard.
Tuscany is a magical land of the boot, where the variety of natural landscapes and environments of the most characteristic, is practically hand in hand with a wine tradition based on the diversity and excellence. Among his finest wines and drunk can sue the Brunello di Montalcino and Chianti. Brunello di Montalcino has among its features the clarity, its being a bright, bright garnet color. He has an intense, persistent, full and ethereal. It scents of underbrush, aromatic wood, berries, vanilla and jam light composite.On the palate the wine has an elegant and harmonic body, backbone and race, is dry with a long aromatic persistence. Thanks to these characteristics bears long aging, improving over time, but this obviously depends on the years, ranging from a minimum of 10 years to 30, but can be kept even longer. Brunello di Montalcino can accompany food well structured and composites such as red meat, game and feathered hair, possibly accompanied by mushrooms and truffles and cheese, but it must be served in crystal glasses form a large, rounded, in order to be able to catch the bouquet and harmonious composite.It should be served at a temperature of about 18 ¿ C-20 ¿ C. Chianti is produced more in the provinces of Florence, Siena, Arezzo, Pisa and Pistoia. Among its characteristics can boast a bright ruby red color, becoming garnet with age.His intensely vinous aroma, reveals a hint of violet and takes finesse over the years. It tastes fruity, dry, harmonious, slightly tannic.
The Piedmont Barbera d'Asti Piedmont has a wide variety of wines and red grapes among those we can cite the Barbera d'Asti. This is a full-bodied red wine, a wine considered a rough time, suitable for strong palates. The environment in which it is grown is the hill, its grounds are characterized by the high calcareous, clayey, sandy, neutral. Among its characteristics has an intense ruby red color, sometimes with a fruity scent of rose hips and a full and rich flavor with a smooth taste.Its alcohol content is 12 vol% and should be served at a temperature ranging from 16 to 18 ¿ C. Barbera d'Asti is a perfect match with dishes such as: Agnoletti of braised, grilled, pheasant casserole, ground beef in red wine.