2. when to age wine ?
false notion that all
wines improve with age
cheaper wines
certain wine styles
beaujolais
bardolino
white wine
usually more expensive
wines
12. history of viticulture in tuscany
dates back to the
etruscans in the 8th
century bc
by the 3rd century bc,
greek literary references
about the quality of
tuscan wine
13.
14. how italian wines are named
grape variety
•
•
village or district
•
proprietary
23. a bit of chianti classico history 1716
edict by cosimo III de'
medici (grand duke of
tuscany) family defined
the chianti production
zone in 1716...
becoming a 'doc' long
before its time
26. italian appellation system
Is a legally defined & protected geographical indication
used to identify where the grapes for a wine are grown
It garantees the origin of traditional goods, born out of a
specific terroir linked to a particular traditional know-how
27. italian appellation system
classification system
docg – doc - igt
the overall goal of the
system is to encourage
producers to focus on
quality wine making
consumers
'kind of reference'
28. docg – doc – igt
docg - denominazione di origine controllata garantita
specific limited geographical area
stricter production regulations – typical style
doc - denominazione de origine controllata
sub-regional, broader area
less strict regulations – less typical style
igt – indicazione geografica tipica
broad regional area - non-traditional style
32. igt
indicazione geographica typica
made from non-tuscan
grape varieties
contain less than the
min. requirements for
specific appellation
– < 75 %
sangiovese
40. a bit of chianti classico history 1716
the grand duke's vision
protected the name of
the wine which has
since become one of
the most famous wines
of Italy
45. varietal restrictions 2006
In the chianti
classico appellation
it is forbidden to use
white grapes such as
– trebbiano
– malvasia
46. varietal restrictions - today
sangiovese:
75-100%
canaiolo:
10% max
up to 20% any other
approved red grape
variety such as:
cabernet sauvignon
merlot
syrah
50. chianti classico - docg
chianti classico: from the
inner historic district of
chianti.
villages of castellina,
gaiole, radda & greve in
chianti
$$
51. docg - chianti classico riserva
chianti classico: from the
inner historic district of
chianti.
villages of castellina, gaiole
radda & greve in chianti
AND must be aged
min 2 years and 3 months.
$$$$
54. barone ricasoli – 1872
original chianti recipe
oldest winery in italy
gaiole nobleman Bettino
Ricasoli, of Castello Brolio,
devised the formula for chianti
area reds:
–
sangiovese base
–
touch of canaiolo and
a significant dose of
white grapes for
freshness
55. barone ricasoli - 1872
At just twenty years old, Bettino Ricasoli, known as the “Iron
Baron”, began his research and experiments in Brolio, with the
aim of producing a high-quality wine in Chianti, able to
compete on an international level with the great French wines,
the undisputed leaders of the time and still today.
56. pairing chianti with food
meat...
Piero Antinori enjoys
chianti with grilled foods
for which tuscany is
famous
Viticulture (from the Latin word for vine) is the science, production and study of grapes which deals with the series of events that occur in the vineyard. When the grapes are used for winemaking, it is also known as viniculture. It is one branch of the science of horticulture.
The Arte dei Vinattieri guild established strict regulations on how the Florentine wine merchants could conduct business. No wine was to be sold within 100 yards (91 m) of a church. Wine merchants were also prohibited from being served to a child under 15 or to prostitutes, ruffians and thieves..
Show examples of bottles with the different naming types
i.e.
Voga pinot grigio
Chianti
Tignanello
Tenuta San Guido was established by Mario Incisa della Rochetta. Considered the seminal "Super Tuscan", the name Sassicaia (Italian sasso meaning stone) indicating a stony field,[1] originated in 1948 when first produced by Incisa della Rochetta using Cabernet Sauvignon vines reputedly sourced from Château Lafite-Rothschild,[2] and for years only used for family consumption.[1] From 1968, internationally renowned consultants were engaged to improve the production, such as Giacomo Tachis and Émile Peynaud.[1] Small commercial quantities were not released until in the mid 1970s.[4]
At a 1978 Decanter tasting of "great clarets", a panel including Hugh Johnson, Serena Sutcliffe and Clive Coates awarded the 1972 Sassicaia victory over a field of 33 wines from 11 countries, and established the wine's international reputation.[1] Since the 1980s the position of Sassicaia has been by some accounts eclipsed by Ornellaia, produced by the property adjacent to Tenuta San Guido, suggested to be its owner Lodovico Antinori’s competitive answer to his cousin Nicolò Incisa's Sassicaia and his older brother Piero Antinori's wine, Solaia.[5]
In the late 1990s Sassicaia was granted its own DOC (Bolgheri), the only wine from a single estate in Italy to enjoy this privilege.[4] Before that, and in similarity to other wines made outside the traditional DOC/DOCG regulations, Sassicaia was classified as an Indicazione geografica tipica (IGT). Initially it was a Vino da tavola, which is normally a category for wines of little complexity.
he grand duke's vision protected the name of the wine which has since become one of the most famous wines of Italy. Perhaps more important it protected the name of Chianti Classico.
Identified 4 communes (discreet production zones) that are allowed to produce Chianti Classico:
Greve
Radda
Gaiole
Castellina
Denominazione di origine controllata ("Controlled designation of origin")
is an quality assurance label for food products, especially wines and various formaggi (Denominazione di Origine Protetta). It is modelled after the French AOC. It was instituted in 1963 and overhauled in 1992 for compliance with the equivalent EU law on Protected Designation of Origin, which came into effect that year.
All three require that a food product be produced within the specified region using defined methods and that it satisfy a defined quality standard.
The need for a DOCG identification arose when the DOC designation was, in the view of many Italian food industries, given too liberally to different products. A new, more restrictive identification was then created, as similar as possible to the previous one so that buyers could still recognize it, but qualitatively different.
A notable difference for wines is that DOCG labelled wines are analysed and tasted by government–licensed personnel before being bottled. To prevent later manipulation, DOCG wine bottles then are sealed with a numbered governmental seal across the cap or cork.
Italian legislation additionally regulates the use of the following qualifying terms for wines:
···classico (classic): is reserved for wines produced in the region where a particular type of wine has been produced "traditionally". For the ··Chianti Classico, this "traditional region" is defined by a decree from July 10, 1932.
···riserva (reserve): may be used only for wines that have been aged at least two years longer than normal for a particular type of wine.
Wines labelled DOC or DOCG may only be sold in bottles holding 5 litres or less.
For wines produced in Bolzano, where German is an official language, DOC may alternatively be written as Kontrollierte Ursprungsbezeichnung and DOCG may be written as Kontrollierte und garantierte Ursprungsbezeichnung.[1]
The G means Garantita, meaning that, the tasting-control boards absolutely guarantee the stylistic authenticity of a wine
Translation: since the wine has been aged in wood for a period of over 2 years the wine will have either a grilled, smoky or nutty aroma.
Wild boar, fine aged parmesan cheese, roast beef, roast turkey, lamb or veal