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La Morra (wine)
Barolo ( , , ; pms, bareul ) is a red (DOCG) wine produced in the northern Italian region of Piedmont. It is made from the nebbiolo grape and is often described as one of Italy's greatest wines. The zone of production extends into the communes of Barolo, Castiglione Falletto, Serralunga d'Alba and parts of the communes of Cherasco, Diano d'Alba, Grinzane Cavour, La Morra, Monforte d'Alba, Novello, Roddi, Verduno, all in the province of Cuneo, south-west of Alba. Although production codes have always stipulated that vineyards must be located on hillsides, the most recent revision of the production code released in 2010 goes further, categorically excluding valley floors, humid and flat areas, areas without sufficient sunlight, and areas with full-on northern exposures.K. O'Keefe ''Barolo and Barbaresco: the King and Queen of Italian Wine'' California University Press 2014 Barolo is often described as having the aromas of tar and roses, and the wines are noted for their a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roddi
Roddi is a ''comune'' (municipality) in the Province of Cuneo in the Italian region Piedmont, located about southeast of Turin and about northeast of Cuneo. As of 31 December 2004, it had a population of 1,426 and an area of .All demographics and other statistics: Italian statistical institute Istat. Roddi borders the following municipalities: Alba, La Morra, Monticello d'Alba, Santa Vittoria d'Alba, and Verduno Verduno is a ''comune'' (municipality) in the Province of Cuneo in the Italian region Piedmont, located about southeast of Turin and about northeast of Cuneo. As of 31 December 2004, it had a population of 523 and an area of .All demographics an .... Demographic evolution Colors= id:lightgrey value:gray(0.9) id:darkgrey value:gray(0.8) id:sfondo value:rgb(1,1,1) id:barra value:rgb(0.6,0.7,0.8) ImageSize = width:455 height:303 PlotArea = left:50 bottom:50 top:30 right:30 DateFormat = x.y Period = from:0 till:2000 TimeAxis = orientation:vertica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
11 Meyer-Pierson
Eleven or 11 may refer to: *11 (number), the natural number following 10 and preceding 12 * one of the years 11 BC, AD 11, 1911, 2011, or any year ending in 11 Literature * ''Eleven'' (novel), a 2006 novel by British author David Llewellyn *''Eleven'', a 1970 collection of short stories by Patricia Highsmith *''Eleven'', a 2004 children's novel in The Winnie Years by Lauren Myracle *''Eleven'', a 2008 children's novel by Patricia Reilly Giff *''Eleven'', a short story by Sandra Cisneros Music *Eleven (band), an American rock band * Eleven: A Music Company, an Australian record label *Up to eleven, an idiom from popular culture, coined in the movie ''This Is Spinal Tap'' Albums * ''11'' (The Smithereens album), 1989 * ''11'' (Ua album), 1996 * ''11'' (Bryan Adams album), 2008 * ''11'' (Sault album), 2022 * ''Eleven'' (Harry Connick, Jr. album), 1992 * ''Eleven'' (22-Pistepirkko album), 1998 * ''Eleven'' (Sugarcult album), 1999 * ''Eleven'' (B'z album), 2000 * ''Eleven'' (Reamon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oak (wine)
Oak is used in winemaking to vary the color, flavor, tannin profile and texture of wine. It can be introduced in the form of a barrel during the fermentation or aging periods, or as free-floating chips or staves added to wine fermented in a vessel like stainless steel. Oak barrels can impart other qualities to wine through evaporation and low level exposure to oxygen.J. Robinson ''Jancis Robinson's Wine Course'' Third Edition pg 91-93 Abbeville Press 2003 History In early wine history, the amphora was the vessel of choice for the storage and transportation of wine. Due to the perishable nature of wood material it is difficult to trace the usage of barrels in history. The Greek historian Herodotus noted that ancient Mesopotamians used barrels made of palm wood to transport wine along the Euphrates. Palm is a difficult material to bend and fashion into barrels, however, and wine merchants in different regions experimented with different wood styles to find a better wood source. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aging Barrel
A barrel or cask is a hollow cylindrical container with a bulging center, longer than it is wide. They are traditionally made of wooden staves and bound by wooden or metal hoops. The word vat is often used for large containers for liquids, usually alcoholic beverages; a small barrel or cask is known as a keg. Modern wooden barrels for wine-making are made of French common oak (''Quercus robur''), white oak (''Quercus petraea''), American white oak (''Quercus alba''), more exotic is Mizunara Oak all typically have standard sizes: Recently Oregon Oak (Quercus Garryana) has been used. *"Bordeaux type" , *"Burgundy type" and *"Cognac type" . Modern barrels and casks can also be made of aluminum, stainless steel, and different types of plastic, such as HDPE. Someone who makes barrels is called a "barrel maker" or cooper (coopers also make buckets, vats, tubs, butter churns, hogsheads, firkins, kegs, kilderkins, tierces, rundlets, puncheons, pipes, tuns, butts, pins, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maceration (wine)
Maceration is the winemaking process where the phenolic materials of the grape—tannins, coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice (with the exceptions of teinturiers) is clear-grayish in color. In the production of white wines, maceration is either avoided or allowed only in very limited manner in the form of a short amount of skin contact with the juice prior to pressing. This is more common in the production of varietals with less natural flavor and body structure like Sauvignon blanc and Sémillon. For Rosé, red wine grapes are allowed some maceration between the skins and must, but not to the extent of red wine production. While maceration is a technique usually associated with wine, it is used with other drinks, such as Lambic, piołunówka, Campari and crème de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermenting Wine
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage, which can last anywhere from 5 to 14 days for ''primary fermentation'' and potentially another 5 to 10 days for a '' secondary fermentation''. Fermentation may be done in stainless steel tanks, which is common with many white wines like Riesling, in an open wooden vat, inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines. History The natural occurrence of fermentation means it was probably first observed long ago by humans.H. Johnson: ''Vintage: The Story ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tannins (wine)
The phenolic content in wine refers to the phenolic compounds— natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include phenolic acids, stilbenoids, flavonols, dihydroflavonols, anthocyanins, flavanol monomers (catechins) and flavanol polymers (proanthocyanidins). This large group of natural phenols can be broadly separated into two categories, flavonoids and non-flavonoids. Flavonoids include the anthocyanins and tannins which contribute to the color and mouthfeel of the wine. The non-flavonoids include the stilbenoids such as resveratrol and phenolic acids such as benzoic, caffeic and cinnamic acids. Origin of the phenolic compounds The natural phenols are not evenly distributed within the fruit. Phenolic acids are largely present in the pulp, anthocyanins and stilbenoids in the skin, and other phenols (catechins, proanthocyanidins and flavonols) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Riserva
Reserve wine is wine of a higher quality than usual, a wine that has been aged before sale, or both. Traditionally, winemakers would reserve some of their best wine rather than sell it immediately, coining the term. In some countries the use of the term "reserve", "''reserva''" or "''riserva''" is regulated, but in many places it is not. According to Italian wine laws, ''riserva'' indicates additional aging. Sometimes, reserve wine originates from the best vineyards, or the best barrels. Reserve wines may be made in a style suited to longer aging periods. In regions where the use is not regulated, the presence of the term "reserve" on a wine label may be a marketing strategy, without specific criteria. In Kendall-Jackson Chardonnay, every bottle produced is "Vintner's Reserve", and to indicate a traditional reserve wine, Kendall-Jackson uses the term "Grand Reserve". Like the term " old vines", "reserve" traditionally indicates a wine that is special, or at least different in flav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Age (wine)
The aging of wine is potentially able to improve the quality of wine. This distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's sugars, acids and phenolic compounds (such as tannins) can alter the aroma, color, mouthfeel and taste of the wine in a way that may be more pleasing to the taster. The ability of a wine to age is influenced by many factors including grape variety, vintage, viticultural practices, wine region and winemaking style. The condition that the wine is kept in after bottling can also influence how well a wine ages and may require significant time and financial investment.R. Jackson ''"Wine Science: Principles and Applications"'' Third Edition, pp. 431–489, 643–671. Academic Press 2008 .R. Boulton, V. Singleton, L. Bisson, R. Kunkee ''Principles and Practices of Winemaking'', pp. 382–424. Springer 1996 New York . The quality of an aged wine varies significa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rose
A rose is either a woody perennial flowering plant of the genus ''Rosa'' (), in the family Rosaceae (), or the flower it bears. There are over three hundred species and tens of thousands of cultivars. They form a group of plants that can be erect shrubs, climbing, or trailing, with stems that are often armed with sharp prickles. Their flowers vary in size and shape and are usually large and showy, in colours ranging from white through yellows and reds. Most species are native to Asia, with smaller numbers native to Europe, North America, and northwestern Africa. Species, cultivars and hybrids are all widely grown for their beauty and often are fragrant. Roses have acquired cultural significance in many societies. Rose plants range in size from compact, miniature roses, to climbers that can reach seven meters in height. Different species hybridize easily, and this has been used in the development of the wide range of garden roses. Etymology The name ''rose'' comes from L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aromas (wine)
The aromas of wine are more diverse than its flavours. The human tongue is limited to the primary tastes perceived by taste receptors on the tongue – sourness, bitterness, saltiness, sweetness and savouriness. The wide array of fruit, earthy, leathery, floral, herbal, mineral, and woodsy flavour present in wine are derived from aroma notes sensed by the olfactory bulb.J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition p. 683 Oxford University Press 2006 In wine tasting, wine is sometimes smelled before taking a sip in order to identify some components of the wine that may be present. Different terms are used to describe what is being smelled. The most basic term is aroma which generally refers to a "pleasant" smell as opposed to odour which refers to an unpleasant smell or possible wine fault. The term aroma may be further distinguished from bouquet which generally refers to the smells that arise from the chemical reactions of fermentation and aging of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
