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Wine glasses: how to recognize

Great wines, wines from restaurants, they want to be drunk in crystal glasses. Its brightness, transparency, perfection and the subtle forms of establishment enhance the color of the wine (his clothes) and do not interfere with the bouquet and flavor, but depending on the forms they are able to enhance. The wine glass should not be the protagonist, but the perfect "straight man" for the actor's main tavola.Questi glasses are shaped like a cup to allow the handle without touching the rim points (Cup) and to enable the taster to not get too close hand to her mouth without changing the temperature of service.

Every wine, to express themselves and to give full of himself, he needs a glass that enhances the features, so the Flute for dry sparkling highlights perlage (fountain bubbles), the large cup will serve to enhance and enrich the important bouquets of red wines. Finally an important note: the glass, the water will be a simple tumbler (glass soft drink) and not the most capable of the wine glasses!

the right glass WINE FOR THE RIGHT

first, it is clear that the white wines, rosé or sparkling wines are served in the packaging of origin and preferably in a container or bucket with ice to keep them cool at room temperature for the duration of the meal. The same for the young or young red wines.

The Decanter:

aged wines and quality should be poured into a glass bottle shaped wide and narrow neck, called Decanter, at least one ' hours before consumption. If the wine is aged for a long decant slowly, making sure not to mix the pose with the wine, but keep it on the bottom. Decanting allows the wine to oxygenate well and evaporate the classic smell reduced.

Goblet for young red wines

shaped high and wide enough to be able to catch the bouquet.

goblet for red wine aged

more rounded shape of the former, also called balloon to allow good oxygenation.

goblet for red wine aged excellent

to form very large and broad to allow the maximum settling.

Glass for white wine or rosé

shaped with a long stem but smaller than that used for young reds.

Glass for white wine or rosé, full-bodied

legnoa and refined in shape with short stem and wide but great cup to grasp the bouquet.

Flute sparkling wine or champagne buckets

shaped long and narrow to better observe the effervescence and the longer the preserve perfume

bowl sweet sparkling

to form very large to enhance the aroma

Goblet for fortified wines and dessert

to form small and narrow .

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WEIGHT LOSS WITH WINE

is not a joke: a glass of wine with a meal (but no more) is the perfect weapon for weight loss, because it regulates the metabolism of naturally oils and fats.

The basis for this action is a complex biological mechanism. To maintain a good balance throughout the body properly metabolize the ingested food and, in fact, it is necessary to maintain a proper balance between acidity and alkalinity, which technically is defined as acid-base balance, represented by a pH between 7.35 and 7 , 40.

The wine, when consumed in moderation, contributes effectively to maintain the acid-base balance, and to properly metabolize fats, proteins and sugars.

The best wines for this action are those dried, sugar-free, and limited alcohol content (about 10 degrees). The wines are rich in organic acids have rather strong diuretic properties, thus promoting the elimination of toxins and counteract the feeling of bloating.

The chromium content in the wine, however, is beneficial in enhancing insulin action by protecting against the risk of diabetes, while alcohol helps to reduce the level of blood sugar (hence the saying "The wine makes good blood ").

Finally, the polyphenols in wine slows aging, propanol fight hypertension and headache, Vitamins and minerals provide a good nutritional balance.
For all these reasons, the wine, is associated with a low-calorie Mediterranean diet, has stood for thousands of years of good health and good physical shape.

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The wine on the table

Since all of our guests are wine lovers, today we give some advice on combinations of this precious drink on our tables.

First, it must be said that wines can be divided into three main groups:

Wines quiet meal by

Dessert wines or dessert, sparkling

Wine flavored liqueur or meals

Now we go more specifically ...

Still wines with meals

can be further subdivided into:

• white



• Red



• rose
  

I red wines should be opened in advance at the time of tasting, about an hour in advance for each year of aging. If this is not possible, then it must be poured into a jug allowing for the oxygen, so it misses the smell of barrel and closed. The white wines not need this process and should never be carafe.

I table wines be matched to the food to make harmonious flavors and not cover the taste of food with the wine or vice versa.

We give now some indications on combinations of foods and wines.

• Appetizers : white wine, dry, not too alcoholic, with no intense aroma, to be served fresh



• Soups : white wine, dry, or light pink



• pasta and risotto : light red or pink fresh, to be served at around 15 degrees



• Fish : wine white, dry, too strong, preferably aromatic and slightly aged, to be served cold at 7-8 degrees
  



• dishes in between, of course, goulash : white wine for fried food, red wine is not too strong for the wet, full-bodied wine for roasts




• Game : red wine, full bodied, importantly, aged, to be served at room temperature in a large glass that enhances the flavor.

Dessert wines

• sweet or spicy cheese : we approach red dessert wine, dry



• Futta : sweet sparkling wine



• Sweets : sweet sparkling wine, wine liqueur or dessert wine Vin Santo
  

NB The classic vin Santo absolutely must precede the coffee!

Liqueur

wines that are usually expressed do not accompany the meal and can be divided into:

• Liqueur


• Wine flavored

Last but not least, remember to not pull MAI:

• a sweet wine with fish, meat, pickles, dressed salads, raw artichokes, vegetables in general, cheese, ice cream



• light wines with game or meat courses challenging



• bodied red wines with seafood or shellfish

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processes of our wine

Viewed that our wine is popular, we decided to inform our customers about its authentic production. Our vineyards are located on very fertile ground in a sunny and sheltered from the wind, this allows you to create the best fruit. In addition this we make a yearly pruning of the vines, removing old branches that have fruited the previous year. After the harvest, we bring the premises where the grapes will be crushed and will be removed where the brandy. As a result we have a mixture composed of liquid (juice), grape skins and seeds. Then we separate the juice from the other elements making it through the press crush. The liquid obtained is then enriched with sulfur dioxide, which is used to control yeast and bacteria (sulphite process). At this point we put the wine aside so that chemical reactions occur that change the taste and aroma and we control the oxidation, to obtain a wine of high quality as ours. After this process we transfer operations (3-4 in the first year, 2 in subsequent years), and which serve to eliminate the yeast in the wine and make it more clear. After this long process finally comes time to bottle our "nectar", this process takes place in September, the most favorable. We fill our bottles perfectly clean and dry and as soon as they are full, the stages in order not to damage the wine with the air. Our glass bottles are naturally dark, to limit the effect of ultraviolet radiation, which are detrimental to the wine. After the bottling process, we put our bottles in an upright position on special shelves, and after 48 hours, we put them in a horizontal position so that not too much air remains between the cap and liquid. After fermentation, here is that our wine is ready to be sold and drunk!