Following from the previous article “The importance of the strenghts” now we discover the basic and main features to rank a wine

 

We follow up with a series of articles talking how the professional sommelier Diego Vita can recommend the best wines. During this exhaustive and important aside, we have divided the topics as follows:

 

Basic and main features to rank a wine

CHIANTI LA PIEVE

  • Origin: Montaione (Florence), Tuscany, Italy
  • Grape: mainly produced with Sangiovese grape, to which are added Canaiolo, Cherry and Colorino grapes
  • Vinification: winemaking takes place in concrete tanks. The wine then has at least 6 months of refinement in bottle
  • Organoleptic profile: at the first sight the color is intense ruby red. Then the olfactory analysis shows all its power, with well recognizable fruity aromas of blackberries and cherries, and barely accentuated notes of underwood. In the mouth it reveals a rich and calibrated body, with a pleasantly persistent finish
  • Wine pairing food: starters and main courses of red meat, trufflle, wild game meat and roasts. Cheese and cured meats, also seasoned. Even more delicate food, such as white meat, rice, pasta, fish and vegetables. Also excellent for combining the menus of ethnic and international cuisines: from Chinese to Japanese, passing through spicy flavors of Indian recipes
  • Typesetting: Alcohol: 13.5% – Size: 0.75 – Best before:  10 years from bottling date – Service temperature: 16/18°C
  • Certification: DOCG, Organic

CHIANTI FORTEBRACCIO RISERVA

  • Origin: Montaione (Florence), Tuscany, Italy
  • Grape: mainly produced with Sangiovese grape, to which is added Merlot grape
  • Vinification: maceration takes place in concrete vats for a period of 20 days to best extract color and tannins. The wine is aged in French oak barriques for 12 months and then is refined for 6 months in bottle Organoleptic profile: at the first sight the color is a beatiful deep ruby red. The olfactory impact unfolds between tertiary notes of tobacco and leather, associated with aromas of fruit jam, blackberries and plums, with a few notes of aromatic herbs, such as sage and rosemary. Soft in the mouth, it shows tannins fused to the alcoholic component, for a final that gives a fruity aftertaste
  • Wine pairing food: starters and main courses of red meat, trufflle, wild game meat and roasts. Cheese and cured meats, also seasoned. Even more delicate food, such as white meat, rice, pasta, fish and vegetables. Also excellent for combining the menus of ethnic and international cuisines: from Chinese to Japanese, passing through spicy flavors of Indian recipes
  • Typesetting: Alcohol: 13.5% – Size: 0.75 – Best before:  10 years from bottling date – Service temperature: 16/18°C
  • Certification: DOCG, Organic

That was the substantial characteristics, on the next article we will treat another important topic: basic and main features to rank a wine.

NEXT ARTICLE: Score? Why it is so significant


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