Babarolo Piedmont Wine Lexicon - G

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Gavi

The Gavi, also Cortese di Gavi, is one of the most popular white wines in Italy. It is obtained entirely from the Cortese grape variety. Its original growing area is the municipality of Gavi in ​​the east of Piedmont, where wine production has been documented since 972. The Piedmont wine is characterized by a young and fresh aroma, characterized by the taste of white flowers, almonds, peaches and citrus fruits. In addition, the white wine has a fine acid taste, mineral freshness and elegance. Typical of the wine are also its early maturation, the production in an airtight tank and the bubbling carbonic acid. Its alcohol content is around 10.5% vol. The Gavi goes well with spring-like, summery light cuisine rich in fish. It is also an important base wine for preparing Spumante.

Whole bunch fermentation

Whole bunch fermentation has been the traditional form of winemaking since the invention of the destemming machine. If the traditional method is used again today, then this happens under different circumstances, because today, unlike in the past, attention is paid to a selection. As a result, only ripe stalks and stalks are to be fermented.

Whole-cluster fermentation has several effects on the wine. Since the Rappen consists of 50 – 80% water, the wine is slightly diluted so that the alcohol content is reduced by between 1 and 1.5% vol. Because the stalks and stalks absorb the anthocyanins, which are the pigments in wine, the wines also become slightly lighter. What is more interesting for the winemaker, however, is the better flow of the must, the better aeration in the mash and the natural deacidification by the potassium contained in the stems, which causes tartar precipitation during fermentation.

Furthermore, the wines are enhanced by the Whole-body fermentation lends more structure and character, because the tannins appear denser and stockier. In addition, health-promoting antioxidants, which are contained in the raisins in a similar way to tea and chocolate, get into the wine and further enhance it. This method is particularly popular in Burgundy. The huge containers, the fermentation vats, are characteristic of this region.

tannins

tannins are the decisive quality feature of red wines and have many functions for the wine. On the palate they create the typical "furry" feeling that red wine connoisseurs love so much and white wine connoisseurs find so little to like. By far the most important tannins in wine are tannins, which are contained in the skins and seeds of the red grapes, but also in the wood, which is why barreling is another way of enriching wines with tannins.

As with many things in the When it comes to tanning agents, life is also about the right amount. Too much tannin causes an unpleasantly bitter taste in the mouth, while too little tannin makes the red wine appear flat and bland. Red wines have an average of 1800 mg/l tannins, while white wines only have 300 mg/l.

In addition to the astringent effect in the mouth, tannins give the wine its structure. They also protect the wine from oxidation, so that tannins, as natural preservatives, determine the aging potential of a wine. They also prevent unwanted aroma formation during the aging of the wine and stabilize its proteins. Tannins are measured in wine as gallic acid. A content of tannins that gives the red wine a fine-grained structure and is well integrated into its texture is considered ideal.

Tannins are the decisive quality feature of red wines and have many functions for the wine.On the palate they create the typical "furry" feeling that red wine connoisseurs love so much and white wine connoisseurs find so little to like By far the most important tannins in wine are tannins, which are contained in the skins and seeds of the red grapes, but also in the wood, which is why the Another possibility is to enrich wines with tannins.

As with many things in life, the right amount of tannins is also important. Too much tannin causes an unpleasantly bitter taste in the mouth, while too little tannin makes the red wine appear flat and bland. Red wines have an average of 1800 mg/l tannins, while white wines only have 300 mg/l.

In addition to the astringent effect in the mouth, tannins give the wine its structure. They also protect the wine from oxidation, so that tannins, as natural preservatives, determine the aging potential of a wine. They also prevent unwanted aroma formation during the aging of the wine and stabilize its proteins. Tannins are measured in wine as gallic acid. A content of tannins that gives the red wine a fine-grained structure and is well integrated into its texture is considered ideal.

Flavour

For a long time, taste was measured in the categories sweet, sour, salty and bitter. Only recently have other flavors been identified, such as umami (savory) and greasy. Taste is perceived in humans by stimulating specific sense organs and taste buds. Spicy does not belong in the categories of taste, because biologically the sensation of sharpness is not an independent taste, but a pain message from the taste buds.

In the taste of a wine, on the other hand, the categories aroma, sweetness, acidity and tannins matter. The complex wine taste is characterized by an all-encompassing taste perception that goes far beyond the taste buds and buds. A good wine can already be enjoyed on the palate (body), with the smell and with the eye. The acid supports the aroma of a wine and gives it freshness, while the sweetness in the alcohol (glycerin) gives the wine a warmer and softer note. In turn, tannins are responsible for the content and power of a wine.

In addition, wine is divided into dry, semi-dry, sweet and sweet. A dry wine is a fully fermented wine with a maximum residual sugar content of 4g/l. If the residual sugar content is up to 12 g/l, the wine is semi-dry, while up to 45 g/l is defined as sweet. The wine is officially sweet with a residual sugar content of at least 45 g/l.

Guide l'Espresso
The Guide l'Espresso is a renowned Italian wine guide in which around 10,000 wines are evaluated according to a 20-point system. The 20 points are in turn divided into five bottles. Italy's 50 best wines and over 1,700 wines that are good value for money are listed separately.

Gambero Rosso

Gambero Rosso (red crab) is Italy's most renowned wine guide. In 2018, 2485 wineries and over 20,000 wines were tasted by 57 wine experts. The evaluation takes place in blind tests, which the wine connoisseurs carry out independently of one another. There is the following rating system, in which only wines from the rating good are listed:

1 glass: good
2 glasses: very good
2 red glasses: very good, made it into the final round
3 glasses: Italian premium wines, winner in the final round

The Only around 2% of all wines tasted achieved the highest rating.The Gambero Rosso appeared for the first time in 1986 as a supplement in the daily newspaper "Il Manifesto" and has been an independent publisher since 1987, which also publishes a restaurant guide. Because of its high reputation, a successful performance is of the utmost importance for Italian winegrowers, which has a strong influence on sales figures .

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