Misplaced Pages

#631368

162-539: Sangiovese Grosso, used for traditionally powerful and slow maturing red wines, is primarily grown in the central regions of Italy, particularly in Tuscany, where it is the dominant grape variety. Here, Sangiovese thrives in various subregions, including Chianti , Montalcino , and Montepulciano , whose diverse terroirs , winemakers put to good use to craft wines that reflect the land's unique nuances. Sangiovese's ability to express terroir and age gracefully has earned it

324-663: A 100 mL ( 3 + 1 ⁄ 2  US fl oz) reference amount, distilled vinegar supplies 75 kJ (18 kcal) of food energy and no micronutrients in significant content. The composition (and absence of nutrient content) for red wine vinegar and apple cider vinegar are the same, whereas balsamic vinegar is 77% water with 17% carbohydrates, 370 kJ (88 kcal) per 100 mL, and contains no fat, protein, or micronutrients. Since antiquity, folk medicine treatments have used vinegar, but no conclusive evidence from clinical research supports health claims of benefits for diabetes, weight loss, cancer , or use as

486-747: A probiotic . A systematic review and meta-analysis later suggested it could help type 2 diabetics reduce insulin and glucose after meals. Applying vinegar to common jellyfish stings deactivates the nematocysts , although not as effectively as hot water. This also applies to the Portuguese man o' war , which, although generally considered to be a jellyfish, is not (it is a siphonophore ). Some treatments with vinegar pose risks to health. Esophageal injury by apple cider vinegar has been reported, and because vinegar products sold for medicinal purposes are neither regulated nor standardized, such products may vary widely in content and acidity. White vinegar

648-498: A "vinegar maker" as a specialized occupation. Most vinegar-making then was concentrated in what is now Shanxi province near the city of Taiyuan , which remains a famous vinegar-making region today. Many Chinese kinds of vinegar and their uses for culinary and medicinal purposes were written down in the agricultural manual Qimin Yaoshu (齊民要術). The Greeks and Romans frequently used vinegar made from wine. The Spartans had vinegar as

810-694: A bluish-gray chalky marlstone known as galestro . The soil in the north is richer and more fertile with more galestro , with the soil gradually becoming harder and stonier with more albarese in the south. In the north, the Arno River can have an influence on the climate, keeping the temperatures slightly cooler, an influence that diminishes further south in the warmer Classico territory towards Castelnuovo Berardenga. Chianti Classico are premium Chianti wines that tend to be medium-bodied with firm tannins and medium-high to high acidity . Floral, cherry and light nutty notes are characteristic aromas with

972-545: A considerable period of time. In 1888, his grandson Ferruccio Biondi-Santi —a veteran soldier who fought under Giuseppe Garibaldi during the Risorgimento —released the first "modern version" of Brunello di Montalcino , which was aged for over a decade in large wood barrels . By the mid-20th century, this 100% varietal Sangiovese was eagerly being sought out by critics and wine drinkers alike. The Montalcino region seems to have ideal conditions for ripening Sangiovese with

1134-457: A distinctly musky aroma. Kaong palm vinegar is made from the sap of flower stalks of the kaong palm . It is sweeter than all the other Philippine vinegar types and is commonly used in salad dressing. Vinegar from the buri palm sap is also produced, but not with the same prevalence as coconut, nipa, and kaong vinegars. Kaong palm vinegar is also produced in Indonesia and Malaysia, though it

1296-616: A flurry of creativity and innovation in the Chianti zones as producers experimented with new grape varieties and introduced modern wine-making techniques such as the use of new oak barrels . The prices and wine ratings of some Super Tuscans would regularly eclipse those of DOC-sanctioned Chiantis. The success of the Super Tuscans encouraged government officials to reconsider the DOC regulations in order to bring some of these wines back into

1458-438: A form of nematode , may occur in some forms of vinegar unless the vinegar is kept covered. These feed on the mother of vinegar and can occur in naturally fermenting vinegar. When baking soda and vinegar are combined, the bicarbonate ion of the baking soda reacts with acetic acid to form carbonic acid , which decomposes into carbon dioxide and water, completing the carbon cycle . Sodium acetate remains in solution with

1620-605: A hand in this development, bringing global viticulture and wine-making techniques to the Colli Fiorentini. Located in the hills between the Chianti Classico area and Arno valley, the wines of the Colli Fiorentini vary widely depending on producer, but tend to have a simple structure with strong character and fruit notes. The Montespertoli sub-zone was part of the Colli Fiorentini sub-zone until 2002 when it became its own tiny enclave. The Montalbano subregion

1782-584: A high concentration of limestone , having the potential to produce elegant wines with forceful aromas. In the Chianti Classico region, Sangiovese thrives on the highly friable shale - clay soil known as galestro . In the Montalcino region, there is a high proportion of limestone-based alberese soils alternating with deposits of galestro . The lesser zones of the generic Chianti appellation are predominantly clay, which often produce as high quality of wine as alberese and galestro do. The grape requires

SECTION 10

#1732772260632

1944-703: A hybrid between the Tuscan and California Sangiovese with juicy red fruit wines that end on a bitter cherry note. Sangiovese based wines have the potential to age but the vast majority of Sangiovese wines are intended to be consumed relatively early in their lives. The wines with the longest aging potential are the Super Tuscans and Brunello di Montalcino wines that can age for upwards of 20 years in ideal vintages . These premium examples may need 5 to 10 years to develop before they drink well. The potentially lighter Vino Nobile di Montepulciano, Carmignano and Rosso di Montalcino tend to open earlier (around 5 years of age) but have

2106-402: A little spiciness, but it readily takes on oaky, even tarry, flavours when aged in barrels. While not as aromatic as other red wine varieties such as Pinot noir , Cabernet Sauvignon , and Syrah , Sangiovese often has a flavour profile of sour red cherries with earthy aromas and tea leaf notes. Wines made from Sangiovese usually have medium-plus tannins and high acidity . Early theories on

2268-487: A long growing season, as it buds early and is slow to ripen . The grape requires sufficient warmth to ripen fully, but too much warmth and its flavours can become diluted. Harvests in Italy have traditionally begun after September 29, with modern harvest often taking place in mid-late October. A longer growing season gives the grapes time to develop richness and potential body . However, in cool vintages this can result in

2430-467: A mellow flavor, similar in some respects to rice vinegar, though with a somewhat "fresher" taste. Because it contains no residual sugar, it is no sweeter than any other vinegar. In the Philippines, it often is labeled as sukang maasim ( Tagalog for "sour vinegar"). Cane vinegars from Ilocos are made in two different ways. One way is to simply place sugar cane juice in large jars; it becomes sour by

2592-464: A minimum alcohol level of 12% with a minimum of 7 months aging in oak , while Chianti Classicos labeled riserva must be aged at least 24 months at the winery, with a minimum alcohol level of 12.5%. The harvest yields for Chianti Classico are restricted to no more than 7.5 t/ha (3 tonnes per acre). For basic Chianti, the minimum alcohol level is 11.5% with yields restricted to 9 t/ha (4 tonnes per acre). The aging for basic Chianti DOCG

2754-552: A more difficult time fully ripening in the Chianti region than it does in the Montalcino and Maremma regions to the south. This is due to cooler nighttime temperatures and high propensity for rainfall in September and October that can affect harvest time. In the mid-19th century, a local farmer named Clemente Santi isolated certain plantings of Sangiovese vines in order to produce a 100% varietal wine that could be aged for

2916-407: A part of their traditional blood soup melas zomos ; in addition to flavoring the broth, the acidity of the vinegar prevented the blood from coagulating (a purpose for which vinegar is still used in modern blood soups around the world). The Roman Columella described the ingredients and process for making several types of vinegar in his work Res Rustica . In the late Middle Ages, vinegar making

3078-416: A period of popularity in the late 19th and early 20th century. In the 1970s, Tuscan winemakers began a period of innovation by introducing modern oak treatments and blending the grape with non-Italian varietals such as Cabernet Sauvignon in the creation of wines that were given the collective marketing sobriquet "Super Tuscans". In 2004, DNA profiling done by researchers at San Michele All'Adige revealed

3240-601: A pronounced effect on enhancing or tempering the wine's quality. The dominant nature of Cabernet can sometimes have a disproportionate influence on the wine, even overwhelming Sangiovese character with black cherry , black currant , mulberry and plum fruit. Even percentages as low as 4 to 5% of Cabernet Sauvignon can overwhelm the Sangiovese if the fruit quality is not high. As the wine ages, some of these Cabernet dominant flavours can soften and reveal more Sangiovese character. Different regions will impart varietal character on

3402-450: A recipe for Chianti that was based primarily on Sangiovese. Though he is often credited with creating and disseminating a specific formula (typically reported as 70% Sangiovese, 20% Canaiolo, 10% Malvasia Bianca Lunga), a review of his correspondence of the time does not corroborate this. In addition, his efforts were quickly corrupted by other local winemakers (for example, replacing Malvasia with Trebbiano Toscano, or relying too heavily on

SECTION 20

#1732772260632

3564-465: A revered status among wine enthusiasts worldwide, cementing its place as one of Italy's most cherished grape varieties. Because of its distinctive character and versatility, Sangiovese is the singular or primary grape variety used in iconic Italian wines from Tuscany such as bold and age-worthy Brunello di Montalcino and Vino Nobile di Montepulciano , to vibrant and fruity wines like Morellino di Scansano , Carmignano and Chianti Classico . Sangiovese

3726-490: A shorter growing season. Sangiovese grown in the Maremma is capable of developing broad character but does have the potential of developing too much alcohol and not enough aroma compounds. Sangiovese is considered the "workhorse" grape of central Italy, producing everything from everyday drinking to premium wines in a variety of styles-from red still wines, to rosato to sweet passito , semi-sparkling frizzante and

3888-532: A shorter life span of 8 to 10 years. The aging potential of Chianti is highly variable, depending on the producer, vintage and sub-zone of the Chianti region it is produced in. Basic Chianti is meant to be consumed within 3 to 4 years after vintage while top examples of Chianti Classico Riserva can last for upwards of 15 years. New World Sangiovese has so far, shown a relatively short window of drinkability with most examples best consumed with 3 to 4 years after harvest with some basic examples of Argentine Sangiovese having

4050-524: A wine by itself. In 1883, the Italian writer Giovanni Cosimo Villifranchi echoed a similar description about the quality of Sangiovese being dependent on the grapes with which it was blended. The winemaker and politician, Bettino Ricasoli formulated one of the early recipes for Chianti when he blended his Sangiovese with a sizable amount of Canaiolo . In the wines of Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano, Sangiovese would experience

4212-655: A year. In France , while some producers in the Languedoc are now experimenting with the variety, Sangiovese has a long history on the island of Corsica where it is known as Nielluccio . The grape was likely brought to the island sometime between 14th and 18th century when it was ruled by the Republic of Genoa . Here it is often blended with Sciaccarello and is a permitted grape in several Appellation d'Origine Contrôlée (AOC)s, most notable in Patrimonio , where it

4374-596: Is a broad range of style of Chianti reflecting the Sangiovese influence and winemaker's touch. Traditional Sangiovese emphasize herbal and bitter cherry notes, while more modern, Bordeaux-influenced wines have more plum and mulberry fruit with vanilla oak and spice. Stylistic and terroir based differences also emerge among the various sub-zones of the Chianti region . The ideal vineyard locations are found on south and southwest-facing slopes at altitudes between 490–1,800 ft (150–550 m). In general, Sangiovese has

4536-463: Is a key variety in the pedigree of red Italian grape varieties. DNA analysis in 2001 also suggests a strong genetic relationship between Sangiovese and Aleatico , a grape variety predominantly growing in Apulia, though the exact nature of this relationship has yet to be determined. Sangiovese has shown itself to be adaptable to many different types of vineyard soils but seems to thrive in soils with

4698-475: Is a relatively new and emerging area that has seen an influx of investment and new winemaking in recent years. Since 1996 the blend for Chianti and Chianti Classico has been 75–100% Sangiovese , up to 10% Canaiolo and up to 20% of any other approved red grape variety such as Cabernet Sauvignon , Merlot or Syrah . Since 2006, the use of white grape varieties such as Malvasia and Trebbiano have been prohibited in Chianti Classico. Chianti Classico must have

4860-473: Is a traditional seasoning for fish and chips , and in the United Kingdom and Canada, a popular seasoning for French fries in general. Some fish and chip shops replace it with non-brewed condiment . Salt and vinegar are combined as a common, traditional flavouring for crisps ; in some varieties this involves the conversion of the vinegar to sodium acetate or sodium diacetate , to avoid dampening

5022-476: Is also cultivated in other parts of central Italy, such as Umbria and Marche , where it is sometimes blended for the production of notable wines like Sagrantino di Montefalco and Rosso Conero. And, while its stronghold is in the central region of the country, it is also grown in smaller quantities in regions like Emilia-Romagna , Lombardy , and even as far south as Calabria where it can be used to make varietal wines such as Sangiovese di Romagna and some of

Sangiovese - Misplaced Pages Continue

5184-524: Is an Italian red wine produced in the Chianti region of central Tuscany , principally from the Sangiovese grape. It was historically associated with a squat bottle enclosed in a straw basket, called a fiasco ("flask"; pl. : fiaschi ). However, the fiasco is now only used by a few makers of the wine; most Chianti is bottled in more standard-shaped wine bottles. In the latter nineteenth century, Baron Bettino Ricasoli (later Prime Minister of

5346-420: Is an ingredient in sauces , such as hot sauce , mustard, ketchup, and mayonnaise. Vinegar is sometimes used in chutneys . It is often used as a condiment on its own, or as a part of other condiments. Marinades often contain vinegar. Soups sometimes have vinegar added to them, as is the case with hot and sour soup . In terms of its shelf life , vinegar's acidic nature allows it to last indefinitely without

5508-573: Is another popular type of Chinese vinegar that is made exclusively from sorghum and other grains. Nowadays in Shanxi province, some traditional vinegar workshops still produce handmade vinegar with a high acidity that is aged for at least five years. Only the vinegars made in Taiyuan and some counties in Jinzhong and aged for at least three years are considered authentic Shanxi mature vinegar according to

5670-512: Is approved by a special tasting committee. The creation of the Chianti Classico Gran Selezione DOCG has been criticized, with some describing it as being "Needless; an extra layer of confusion created by marketing people hoping to help Chianti Classico out of a sales crisis." Outside of the Chianti Classico area, the wines of the Chianti sub-zone of Rufina are among the most widely recognised and exported from

5832-580: Is barley malt , or in the United States, corn. It is sometimes derived from petroleum. Distilled vinegar is used predominantly for cooking, although in the UK it is used as an alternative to brown or light malt vinegar. White distilled vinegar can also be used for cleaning, and some types are sold specifically for this purpose. Vinegar is commonly used in food preparation , in particular as pickling liquids, vinaigrettes , and other salad dressings . It

5994-464: Is colored with red yeast rice . Black rice vinegar (made with black glutinous rice) is most popular in China, and it is also widely used in other East Asian countries. White rice vinegar has a mild acidity with a somewhat "flat" and uncomplex flavor. Some varieties of rice vinegar are sweetened or otherwise seasoned with spices or other added flavorings. The term "spirit vinegar" is sometimes reserved for

6156-457: Is converted to vinegar having a blackish color (from ferrous oxide and acetate). The sirka is used to preserve pickles and for flavoring curries. Malt vinegar made from ale , also called "alegar", is made by malting barley , causing the starch in the grain to turn to maltose . Then an ale is brewed from the maltose and allowed to turn into vinegar, which is then aged. It is typically light-brown in color. Malt vinegar (along with salt)

6318-454: Is grown on the island of Lipari just north of Sicily and Tuccanese from the Apulia region in the heel of the Italian boot. In Campania, among the many seedless mutations of Sangiovese still growing in the region are Nerello from the commune of Savelli , Nerello Campotu from the commune of Motta San Giovanni , Puttanella from Mandatoriccio and Vigna del Conte . While the parentage of Ciliegiolo and Calabrese Montenuovo for Sangiovese

6480-473: Is headquartered in Handa (near Nagoya) and is the largest vinegar producer in the world. Meanwhile, vinegar fermentation became understood as a natural and biological process. Louis Pasteur made the decisive discovery that a special type of bacteria, later known as acetic acid bacteria , was the agent of fermentation for vinegar production. In the 20th century, vinegar production was again revolutionized by

6642-486: Is ineffective as a rinse aid and in removing hard-water film while used in a dishwasher. According to Brian Sansoni, chief spokesperson for the American Cleaning Institute , vinegar "isn't very useful with stains that have already set into clothing, including food stains and bloodstains." Other household items and surfaces that can be damaged by vinegar include flooring, stone countertops, knives,

Sangiovese - Misplaced Pages Continue

6804-525: Is located in the shadow of the Carmignano DOCG, with much of the best Sangiovese going to that wine. A similar situation exists in the Colli Senesi which includes the well known DOCG region of Vino Nobile di Montepulciano. Both regions rarely appear on wine labels that are exported out of Tuscany. The Colli Pisane area produces typical Chiantis with the lightest body and color. The Colli Aretini

6966-420: Is made from cider or apple must , and has a brownish-gold color. It is sometimes sold unfiltered and unpasteurized with the mother of vinegar present. It can be diluted with fruit juice or water or sweetened (usually with honey) for consumption. A byproduct of commercial kiwifruit growing is a large amount of waste in the form of misshapen or otherwise-rejected fruit (which may constitute up to 30% of

7128-400: Is much less stringent with most varieties allowed to be released to the market on 1 March following the vintage year. The sub-zones of Colli Fiorentini, Montespertoli and Rufina must be aged for a further three months and not released until 1 June. All Chianti Classicos must be held back until 1 October in the year following the vintage. Jancis Robinson notes that Chianti is sometimes called

7290-499: Is no conclusive proof that Sangiogheto is Sangiovese, most wine historians generally consider this to be the first historical mention of the grape. Regardless, it would not be until the 18th century that Sangiovese would gain widespread attention throughout Tuscany, being with Malvasia and Trebbiano the most widely planted grapes in the region. In 1738, Cosimo Trinci described wines made from Sangiovese as excellent when blended with other varieties but hard and acidic when made as

7452-476: Is not as prevalent as in the Philippines because the palm wine industry is not as widespread in these Muslim-majority countries. Balsamic vinegar is an aromatic, aged vinegar produced in the Modena and Reggio Emilia provinces of Italy. The original product — traditional balsamic vinegar — is made from the concentrated juice, or must , of white Trebbiano grapes. It is dark brown, rich, sweet, and complex, with

7614-460: Is often characterised by its juicy fruit notes of cherry, plum and raspberry and can range from simple quaffing wines to those approaching the level of Chianti Classico. Wine expert Tom Stevenson notes that these basic everyday-drinking Chiantis are at their peak drinking qualities often between three and five years after vintage, with premium examples having the potential to age for four to eight years. Well-made examples of Chianti Classico often have

7776-484: Is often used as a household cleaning agent. For most uses, dilution with water is recommended for safety and to avoid damaging the surfaces being cleaned. Because it is acidic, it can dissolve mineral deposits from glass, coffee makers , and other smooth surfaces. Vinegar is known as an effective cleaner of stainless steel and glass. Malt vinegar sprinkled onto crumpled newspaper is a traditional, and still-popular, method of cleaning grease-smeared windows and mirrors in

7938-413: Is permitted in the blend, the nature of the grape variety can have a dominant personality in the Chianti blend and be a strong influence in the wine. Chianti Classico wines are characterised in their youth by their predominantly floral and cinnamon spicy bouquet. As the wine ages, aromas of tobacco and leather can emerge. Chiantis tend to have medium-high acidity and medium tannins . Basic level Chianti

8100-404: Is the cheapest type of vinegar sold. It is now common for other types of vinegar (made from wine, rice, and apple cider) to be sold mixed with cane vinegar to lower the cost. Sugarcane sirka is made from sugarcane juice in parts of northern India. During summer, people put cane juice in earthenware pots with iron nails. The fermentation takes place due to the action of wild yeast. The cane juice

8262-619: Is the main grape used in the popular red wines of Tuscany, where it is the solitary grape of Brunello di Montalcino and the primary component of the wines of Chianti , Vino Nobile di Montepulciano and many "Super Tuscans". Outside Tuscany, it is found throughout central Italy where it places an important role in the Denominazione di Origine Controllata e Garantita (DOCG) wines of Torgiano Rosso Riserva in Umbria , Conero in Marche and

SECTION 50

#1732772260632

8424-453: Is the most widely planted red grape variety . It is an officially recommended variety in 53 provinces and an authorized planting in an additional 13. It accounts for approximately 10% of all vineyard plantings in Italy with more than 100,000 hectares (250,000 acres) planted to one of the many clonal variation of the grape. Throughout Italy it is known under a variety of names including Brunello, Morellino, Nielluccio and Prugnolo Gentile . It

8586-510: Is used extensively in Southeast Asian cuisine (notably the Philippines, where it is known as sukang tuba ), as well as in some cuisines of India and Sri Lanka , especially Goan cuisine . A cloudy, white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note. In the Philippines, other types of vinegar are made from palm sap. Like coconut vinegar, they are by-products of tubâ (palm wine) production. Two of

8748-605: Is used for both red and rosé wine production. In 2008, there were 1,319 hectares (3,260 acres) of Sangiovese/Nielluccio on Corsica. In Greece , producers in the northeastern wine region of Drama in East Macedonia and Thrace are experimenting with oak-aged "Super Tuscan" style blends of Sangiovese and Cabernet Sauvignon. Additional plantings of Sangiovese can be found in Israel , Malta , Turkey and Switzerland . Italian immigrants brought Sangiovese to California in

8910-427: Is well known as an ancient variety in Tuscany, the latter is an almost-extinct relic from Calabria , the toe of Italy. At least fourteen Sangiovese clones exist, of which Brunello is one of the best regarded. An attempt to classify the clones into Sangiovese grosso (including Brunello) and Sangiovese piccolo families has gained little evidential support. Young Sangiovese has fresh fruity flavours of strawberry and

9072-529: The Antinori and Frescobaldi own the majority of the vineyards in Rufina. Chianti from the Rufina area is characterised by its multi-layered complexity and elegance. The Colli Fiorentini subregion has seen an influx of activity and new vineyard development in recent years as wealthy Florentine business people move to the country to plant vineyards and open wineries. Many foreign " flying winemakers " have had

9234-593: The Atlas Peak AVA in the foothills of Napa Valley found that the greater intensity of sunlight in California may have been one possible factor for the poorer quality. Today the style of these Californian Sangiovese tend to be more fruit-driven than their Tuscan counterparts with some floral notes. Recent years have focused on improving vineyard site and clonal selection as well as giving the vines time to age and develop in quality. In Washington State , one of

9396-464: The Barossa Valley . As the availability of clones expanded (currently 10 available commercially as of 2011), so did plantings of Sangiovese with 517 hectares (1,280 acres) in 2008. As in California, Australian winemakers have begun seeking out the best vineyard location for the grape and being more selective in which clones are planted. Some regions that have shown promise for the grape include

9558-1530: The Benevento region of Campania), Ingannacane, Lambrusco Mendoza (in Tuscany), Maglioppa, Montepulciano, Morellino, Morellone, Negrello (in Calabria), Negretta, Nerello (in Sicily), Nerello Campotu (in Calabria), Nerino, Niella (in Corsica), Nielluccia, Nielluccio (in Corsica), Pigniuolo Rosso, Pignolo, Plant Romain, Primaticcio, Prugnolo, Prugnolo Dolce (in Tuscany), Prugnolo di Montepulciano, Prugnolo Gentile, Prugnolo Gentile di Montepulciano, Puttanella (in Calabria), Riminese, Rosso di Montalcino, San Gioveto, San Zoveto (in Tuscany), Sancivetro, Sangineto, Sangiogheto (in Tuscany), Sangiovese dal Cannello Lungo, Sangiovese di Lamole, Sangiovese di Romagna, Sangiovese Dolce, Sangiovese Gentile, Sangiovese Grosso, Sangiovese Nostrano, Sangiovese Piccolo, Sangiovese Toscano, Sangioveto (in Tuscany), Sangioveto dell'Elba, Sangioveto Dolce, Sangioveto Grosso, Sangioveto Montanino, Sanvincetro, Sanzoveto, Tabernello, Tignolo, Tipsa, Toustain (in Algeria ), Tuccanese (in Apulia), Uva Abruzzi, Uva Tosca, Uvetta, Uva brunella, Uva Canina, Vigna del Conte (in Calabria) and Vigna Maggio (in Tuscany). Chianti Chianti

9720-539: The Denominazione di Origine Controllata (DOC) wines of Montefalco Rosso in Umbria and Rosso Piceno in Marche. Significant Sangiovese plantings can also be found outside central Italy in Lombardia , Emilia-Romagna, Valpolicella and as far south as Campania and Sicily . The intense fruit and deep color of Cabernet was shown to be well suited for blending with Sangiovese but banned in many Italian DOCs. In

9882-776: The Karridale and Margaret River areas of Western Australia ; Langhorne Creek , Strathalbyn and Port Lincoln in South Australia ; Canberra and Young in New South Wales ; Stanthorpe in Queensland and the western edge of the Great Dividing Range in Victoria . In New Zealand , the first varietal version of Sangiovese was released in 1998 and today there are 6 hectares (15 acres) of

SECTION 60

#1732772260632

10044-461: The Kingdom of Italy ) helped establish Sangiovese as the blend's dominant grape variety, creating the blueprint for today's Chianti wines. The first definition of a wine area called Chianti was made in 1716. It described the area near the villages of Gaiole , Castellina and Radda ; the so-called Lega del Chianti and later Provincia del Chianti (Chianti province). In 1932 the Chianti area

10206-494: The Mendoza region it produced wines that had few similarities to its Tuscan counterparts. In California the grape found a sudden surge of popularity in the late 1980s with the "Cal-Ital" movement of winemakers seeking red wine alternatives to the standard French varietals of Cabernet Sauvignon, Merlot and Pinot noir . While there was over 100,000 hectares (250,000 acres) of Sangiovese planted in Italy in 1990, plantings of

10368-597: The Muscat family of grapes tend to have pronounced "grapey" flavours characteristic of Muscat grapes, Ciliegiolo exhibits none of those flavour profiles which makes it unlikely to be an offspring of Muscat Rouge de Madère. Early ampelographical research into Sangiovese begun in 1906 with the work of Girolamo Molon . Molon discovered that the Italian grape known as "Sangiovese" was actually several "varieties" of clones which he broadly classified as Sangiovese Grosso and Sangiovese Piccolo . The Sangiovese Grosso family included

10530-573: The Napoleonic Wars after being sold abroad by French troops. In the 19th century, vinegar production underwent many dramatic changes, such as rapid industrialization and scientific analysis. Karl Sebastian Schüzenbach invented the first large-scale industrial process for vinegar production in the Kingdom of Baden in 1823. Known as the packed generator, it circulated alcohol over beechwood shavings to reduce fermentation times from several months down to 1–2 weeks. This process also facilitated

10692-510: The Sangiovese di Romagna from the nearby Romagna region. Following the Second World War , the general trend in the world wine market for cheap, easy-drinking wine saw a brief boom for the region. With over-cropping and an emphasis on quantity over quality, the reputation of Chianti among consumers eventually plummeted. By the 1950s, Trebbiano (which is known for its neutral flavours) made up to 30% of many mass-market Chiantis. By

10854-538: The Sierra Foothills . However, in recent years plantings of the variety have declined to 1,950 acres (790 ha) by 2010. Early results in the late 20th century, were not very promising for California winemakers. Poor site and clonal selection had the grape planted in vineyards that gave it too much exposure to the sun, producing wines that had little in common with the wines of Tuscany. The Antinori family, which once owned Atlas Peak Vineyards located in

11016-512: The dessert wine Vin Santo . In northern Italy, the grape is a minor variety with it having difficulties ripening north of Emilia-Romagna. In the south, it is mainly used as a blending partner with the region's local grapes such as Primitivo , Montepulciano and Nero d'Avola . In the Romagna region of Emilia-Romagna, the same grape is called Sangiovese di Romagna and is widely planted across

11178-439: The maceration period from 7–12 days to 3–4 weeks to give the must more time to leach vital phenols out of the grape skins. Transferring the wine during fermentation into new oak barrels for malolactic fermentation gives greater polymerization of the tannins and contributes to a softer, rounder mouthfeel . Additionally, Sangiovese has shown itself to be a "sponge" for soaking up sweet vanilla and other oak compounds from

11340-469: The most ripe and richest tasting, wines from Gaiole tend to have been characterised by their structure and firm tannins while wines from the Greve area tend to have very concentrated flavours. The production of Chianti Classico is realised under the supervision of Consorzio del Vino Chianti Classico , a union of producers in the Chianti Classico subregion. The Consorzio was founded with the aim of promoting

11502-500: The phylloxera epidemic would take its toll on the vineyards of Chianti just as they had ravaged vineyards across the rest of Europe. The chaos and poverty following the Risorgimento heralded the beginning of the Italian diaspora that would take Italian vineyard workers and winemakers abroad as immigrants to new lands. Those that stayed behind and replanted choose high-yielding varieties like Trebbiano and Sangiovese clones such as

11664-446: The province of Florence as well as Castelnuovo Berardenga and Poggibonsi in the province of Siena included within the permitted boundaries of Chianti Classico. The soil and geography of this subregion can be quite varied, with altitudes ranging from 250 to 610 m (820 to 2,000 feet), and rolling hills producing differing macroclimates . There are two main soil types in the area: a weathered sandstone known as alberese and

11826-476: The province of Rimini in the Emilia-Romagna region of east-central Italy. The first documented mention of Sangiovese was in the 1590 writings of Giovanvettorio Soderini (also known under the pen name of Ciriegiulo ). Identifying the grape as "Sangiogheto" Soderini notes that in Tuscany the grape makes very good wine but if the winemaker is not careful, it risks turning into vinegar . While there

11988-410: The wine label . Wines that are labelled as simply Chianti are made either from a blend from these sub-zones or include grapes from peripheral areas not within the boundaries of a sub-zone. The sub-zones are (clockwise from the north): the Colli Fiorentini which is located south of the city of Florence; Chianti Rufina in the northeastern part of the zone located around the commune of Rufina ; Classico in

12150-428: The " Bordeaux of Italy " but the structure of the wines is very different from any French wine. The flexibility in the blending recipe for Chianti accounts for some of the variability in styles among Chiantis. Lighter-bodied styles will generally have a higher proportion of white grape varieties blended in, while Chiantis that have only red grape varieties will be fuller and richer. While only 15% of Cabernet Sauvignon

12312-402: The "shrub" as a final step. These recipes have lost much of their popularity with the rise of carbonated beverages , such as soft drinks. Preliminary research indicates that consuming 2–4 tablespoons of vinegar may cause small reductions in post-meal levels of blood glucose and insulin in people with diabetes . Distilled or red wine vinegar is 95% water, with no fat or protein . In

12474-415: The 1970s, the rise of "Super Tuscans"-wines that eschew DOC regulation in favor of the lower classification of vino da tavola -increased the demand for more flexibility in the DOC laws. While the first DOC to be permitted to blend Cabernet Sauvignon with Sangiovese was approved for Carmignano in 1975, most of Tuscany's premier wine regions were not permitted to blend Cabernet Sauvignon with Sangiovese till

12636-561: The Chianti Classico subregion. The Chianti Classico subregion covers an area of approximate 260 km (100 square miles) between the city of Florence to the north and Siena to the south. The four communes of Castellina in Chianti, Gaiole in Chianti, Greve in Chianti and Radda in Chianti are located entirely within the boundaries of the Classico area with parts of Barberino Val d'Elsa, San Casciano in Val di Pesa and Tavarnelle Val di Pesa in

12798-506: The Chianti region. Located in the Arno valley near the town of Pontassieve , the Rufina region includes much area in the Pomino region, an area that has a long history of wine production. The area is noted for the cool climate of its elevated vineyards located up to 900 m (2,950 feet). The vineyard soils of the area are predominantly marl and chalk . The Florentine merchant families of

12960-406: The Chianti wine areas except from those vineyards that are registered in the Chianti Classico sub-zone. Vineyards registered in Chianti sub-zones other than Classico can produce Chianti Superiore wines but must omit the sub-zone name on the label. Aging is calculated from 1 January after the picking. Chianti Superiore cannot be sold to the consumer before nine months of aging, of which three must be in

13122-425: The Chianti zone covering a very large area all over central Tuscany. By the 18th century Chianti was widely recognised as a red wine, but the exact composition and grape varieties used to make Chianti at this point is unknown. Ampelographers find clues about which grape varieties were popular at the time in the writings of Italian writer Cosimo Villifranchi , who noted that Canaiolo was a widely planted variety in

13284-406: The Classico sub-area is not allowed in any event to be labelled as Superiore. The earliest documentation of a "Chianti wine" dates back to the 14th century, when viticulture was known to flourish in the "Chianti Mountains" around Florence. A military league called Lega del Chianti (League of Chianti) was formed around 1250 between the townships of Castellina, Gaiole and Radda, which would lead to

13446-506: The Colli Aretini, and an additional 10,324 ha (25,511 acres) in the peripheral areas that do not fall within one of the sub-zone classifications. Wines produced from these vineyards are labelled simply "Chianti". The original area dictated by the edict of Cosimo III de' Medici would eventually be considered the heart of the modern "Chianti Classico" subregion. As of 2006 , there were 7,140 ha (17,640 acres) of vineyards in

13608-840: The Colli Senesi, Florence for the Colli Fiorentini, Arezzo for the Colli Aretini and Pisa for the Colline Pisane. In 1996 part of the Colli Fiorentini sub-area was renamed Montespertoli . During the 1970s producers started to reduce the quantity of white grapes in Chianti. In 1995 it became legal to produce a Chianti with 100% Sangiovese. For a wine to retain the name of Chianti it must be produced with at least 80% Sangiovese grapes . Aged Chianti (at least 6 months in barrel and 3 more in bottle before release, instead of 6 months aging without barreling necessary) may be labelled as Riserva. Chianti that meets more stringent requirements (lower yield, higher alcohol content and dry extract) may be labelled as Chianti Superiore , although Chianti from

13770-508: The Consorzio Chianti Classico's project "Chianti 2000". In 2014, a new category of Chianti Classico was introduced: Chianti Classico Gran Selezione. Gran Selezione is made exclusively from a winery's own grapes grown according to stricter regulations compared to regular Chianti Classico. Gran Selezione is granted to a Chianti Classico after it passes a suitability test conducted by authorised laboratories, and after it

13932-514: The DOCG regions of Brunello di Montalcino, Vino Nobile di Montepulciano and Vernaccia di San Gimignano . Any Sangiovese-based wine made according to the Chianti guidelines from these vineyards can be labelled and marked under the basic Chianti DOCG should the producer wish to use the designation. Within the Chianti DOCG there are eight defined sub-zones that are permitted to affix their name to

14094-417: The Italian government and Chianti Classico Consorizo discovered that some of the best producing clones, from a wine quality perspective, came from the Emilia-Romagna region where they are today being propagated under the names R24 and T19 . Another Italian study published in 2008 using DNA typing showed a close genetic relationship between Sangiovese on the one hand and ten other Italian grape varieties on

14256-493: The Super Tuscan movement were originally Chianti producers who were rebelling against what they felt were antiquated DOC regulations. Some of these producers wanted to make Chiantis that were 100% varietal Sangiovese. Others wanted the flexibility to experiment with blending French grape varieties such as Cabernet Sauvignon and Merlot or to not be required to blend in any white grape varieties. The late 20th century saw

14418-603: The UK, "white vinegar" in Canada ) is something of a misnomer because it is not produced by distillation, but by fermentation of distilled alcohol. The fermentate is diluted to produce a colorless solution of 5 to 8% acetic acid in water, with a pH of about 2.6. This is variously known as distilled spirit, "virgin" vinegar, or white vinegar, and is used in cooking, baking, meat preservation, and pickling , as well as for medicinal, laboratory, and cleaning purposes. The most common starting material in some regions, because of its low cost,

14580-437: The United Kingdom. Vinegar can be used for polishing copper, brass, bronze or silver. It is an excellent solvent for cleaning epoxy resin as well as the gum on sticker-type price tags . It has been reported as an effective drain cleaner . The use of vinegar in dishwashers and washing machines can cause damage to their rubber seals and hoses, leading to leaks. According to testing done by Consumer Reports , vinegar

14742-939: The United States with sizable plantings of Sangiovese include the Rogue Valley and Umpqua AVA in Oregon , the Monticello in Virginia , the Sonoita AVA with 45 acres planted in Arizona, and Texas Hill Country in Texas . In Canada , there are less than 10 acres (4.0 ha) of Sangiovese planted, mostly in Ontario where some producers in Niagara-on-the-Lake are experimenting with ice wine versions of

14904-451: The acetic acid is produced by a double fermentation , converting simple sugars to ethanol using yeast and ethanol to acetic acid using acetic acid bacteria . Many types of vinegar are made, depending on source materials. The product is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient or in pickling . Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar . As

15066-567: The aforementioned mother of vinegar as a bacterial culture to the source liquid before adding air to oxygenate and promote the fastest fermentation. In fast production processes, vinegar may be produced in 1–3 days. The source materials for making vinegar are varied – different fruits, grains, alcoholic beverages , and other fermentable materials are used. Fruit vinegars are made from fruit wines , usually without any additional flavoring. Common flavors of fruit vinegar include apple , blackcurrant , raspberry , quince , and tomato . Typically,

15228-409: The area along with Sangiovese, Mammolo and Marzemino . It was not until the work of the Italian statesman Bettino Ricasoli that the modern Chianti recipe as a Sangiovese-based wine would take shape. Prior to Ricasoli, Canaiolo was emerging as the dominant variety in the Chianti blend with Sangiovese and Malvasia Bianca Lunga playing supporting roles. In the mid-19th century, Ricasoli developed

15390-568: The barrel. For aging the wine , some modern producers will utilize new French oak barrels but there is a tradition of using large, used oak botti barrels that hold five to six hectoliters of wine. Some traditional producers still use the old chestnut barrels in their cellars. While Sangiovese plantings are found worldwide, the grape's homeland is central Italy. From there the grape was taken to North and South America by Italian immigrants. It first achieved some popularity in Argentina where in

15552-630: The best quality, yields need to be kept in check as the vine is notably vigorous and prone to overproduction. In Chianti, most quality conscious producers limit their yields to 3 pounds (1.5 kg ) of fruit per vine. Wine made from high-yielding vines tend to produce wines with light color, high acidity, and less alcohol , which are likely to oxidize ("brown") prematurely due to a lower concentration of tannins and anthocyanins (anti-oxidants). Fully developed grapes are typically 19 mm long x 17 mm wide, with an average weight of 3 grams . Soils with low fertility are ideal and help control some of

15714-418: The blend—an illegal practice that did little to improve the quality of Chianti. From the 1970s through the 1980s, a revolution of sorts spread through Tuscany as the quality of the Sangiovese grape was rediscovered. Winemakers became more ambitious and willing to step outside DOC regulations to make 100% varietal Sangiovese or a "Super Tuscan" blend with Bordeaux varietals like Cabernet and Merlot. Today there

15876-659: The bottle. Therefore, it cannot be bottled before the June after picking or sold to consumers before the next September. Chianti Classico was promoted as the "Official wine of the 2013 UCI Road World Championships " and sold bottles dedicated to the Championships with special labels. Vinegar Vinegar (from Old French vyn egre  'sour wine ') is an aqueous solution of acetic acid and trace compounds that may include flavorings . Vinegar typically contains from 5% to 18% acetic acid by volume. Usually,

16038-479: The carbohydrates of grape sugars (some 17% of total composition), making it some five times higher in caloric content than typical distilled or wine vinegar. Vinegar made from sugarcane juice is traditional to and is most popular in the Philippines , in particular in the northern Ilocos Region (where it is called sukang Iloko or sukang basi ). It ranges from dark yellow to golden brown in color, and has

16200-765: The central provinces of Forlì and Ravenna and lighter, fruitier wines in the western and eastern extremes of the regions near the border with Bologna and Marche. The grape seems to produce the highest quality wine in the sandstone and clay rich hills south of the Via Emilia near the Apennines which is covered by much of the Sangiovese di Romagna DOC zone. The higher summer time temperatures of this area gives more opportunity for Sangiovese to sufficiently ripen. The Sangiovese di Romagna DOC zone includes over 17,500 acres (7,100 ha) of Sangiovese that produces on average 3.4 million U.S. gallons (130,000 hl ) of wine

16362-577: The centre of Chianti, across the provinces of Florence and Siena; Colli Aretini in the Arezzo province to the east; Colli Senesi south of Chianti Classico in the Siena hills, which is the largest of the sub-zones and includes the Brunello di Montalcino and Vino Nobile di Montepulciano areas; Colline Pisane, the westernmost sub-zone in the province of Pisa; Montespertoli located within the Colli Fiorentini around

16524-541: The clones growing in the Brunello region as well as the clones known as Prugnolo Gentile and Sangiovese di Lamole that was grown in the Greve in Chianti region. The Sangiovese Grosso, according to Molon, produced the highest quality wine, while the varieties in the Sangiovese Piccolo family, which included the majority of clones, produced wine of a lesser degree of quality. In the late 20th century, research by

16686-636: The commune of Montespertoli ; Montalbano in the north-west part of the zone which includes the Carmignano DOCG. As of 2006 , there were 318 hectares (786 acres) under production in Montalbano, 905 ha (2,236 acres) in the Colli Fiorentini, 57 ha (140 acres) in Montespertoli, 740 ha (1,840 acres) in Rufina, 3,550 ha (8,780 acres) in the Colli Senesi, 150 ha (380 acres) in Colline Pisane, 649 ha (1,603 acres) in

16848-743: The crop) and kiwifruit pomace . One of the uses for pomace is the production of kiwifruit vinegar, produced commercially in New Zealand since at least the early 1990s, and in China in 2008. Vinegar made from raisins is used in cuisines of the Middle East. It is cloudy and medium brown in color, with a mild flavor. Vinegar made from dates is a traditional product of the Middle East , and used in Eastern Arabia . Coconut vinegar, made from fermented coconut sap or coconut water ,

17010-502: The direct action of bacteria on the sugar. The other way is through fermentation to produce a traditional wine known as basi . Low-quality basi is then allowed to undergo acetic acid fermentation that converts alcohol into acetic acid. Contaminated basi also becomes vinegar. Cane vinegar is also produced in other countries, like France and the United States. A white variation has become quite popular in Brazil in recent years, where it

17172-492: The finest grades being aged in successive casks made variously of oak, mulberry, chestnut, cherry, juniper, and ash wood. Originally a costly product available to only the Italian upper classes, traditional balsamic vinegar is marked tradizionale or "DOC" to denote its protected designation of origin status, and is aged for 12 to 25 years. A cheaper non-DOC commercial form described as aceto balsamico di Modena (balsamic vinegar of Modena) became widely known and available around

17334-678: The first commercial plantings of Sangiovese was at Red Willow Vineyard in the Yakima Valley AVA . Today, winemakers are seeking out locations that can highlight the varietal character of Sangiovese. These young plantings in areas such as Walla Walla , Naches Heights AVA and Yakima Valley have so far produced wines with a spicy and tart cherry flavours, anise , red currants , and tobacco leaf notes. Like in California, plantings of Sangiovese in Washington have declined in recent years to 185 acres (75 ha) in 2011. Other areas in

17496-594: The first documented evidence of vinegar making and use was by the ancient Babylonians around 3000 BCE. They primarily made vinegar from dates, figs, and beer and used it for both culinary and medicinal purposes. Traces of it also have been found in Egyptian urns . In East Asia, the Chinese began professionalizing vinegar production in the Zhou dynasty . The book Zhou Li mentions that many noble or royal households had

17658-660: The flavors of the original fruits remain in the final product. Most fruit vinegars are produced in Europe, where a market exists for high-priced vinegars made solely from specific fruits (as opposed to nonfruit vinegars that are infused with fruits or fruit flavors). Several varieties are produced in Asia. Persimmon vinegar , called gam sikcho , is common in South Korea . Jujube vinegar, called zaocu or hongzaocu , and wolfberry vinegar are produced in China. Apple cider vinegar

17820-539: The flavours of relatively bland dishes like meatloaf and roast chicken . Herb seasoning such as basil , thyme and sage play off the herbal notes of the grapes. Sangiovese that has been subject to more aggressive oak treatment pairs well with grilled and smoked food. If Cabernet, Merlot or Syrah plays a dominant role, the food pairing option should treat the Sangiovese blend as one of those fuller- bodied reds and pair with heavier dishes such as steak and thick soups like ribollita and puréed bean soup . Over

17982-578: The focus is mostly on the export market. In 2008 there were 2,319 hectares (5,730 acres) of Sangiovese planted, most of it in the Mendoza wine region with other isolated plantings in La Rioja and San Juan . Across the Andes range, Chilean winemakers have been experimenting with plantings with 124 hectares (310 acres) in 2008. Brazil reported 25 hectares (62 acres) of Sangiovese in 2007. The growing Mexican wine industry has also recently begun planting

18144-409: The fold labelled as Chianti. The Chianti region covers a vast area of Tuscany and includes within its boundaries several overlapping Denominazione di origine controllata (DOC) and Denominazione di Origine Controllata e Garantita (DOCG) regions. Other well known Sangiovese-based Tuscan wines such as Brunello di Montalcino and Vino Nobile di Montepulciano could be bottled and labelled under

18306-502: The genetic heritage of Sangiovese is half Tuscan and half southern Italian. Where the crossing between Ciliegiolo and Calabrese Montenuovo occurred is not known, with some believing the cross happened in Tuscany while other ampelographers suggesting it may have happened in southern Italy. Evidence for this latter theory is the proliferation of seedless mutations of Sangiovese, known under various synonyms, throughout various regions of southern Italy including Campania, Corinto nero which

18468-663: The grape began to decline. However, at the turn of the 21st century, Italy was still the leading source for Sangiovese, with 69,790 hectares (172,500 acres) planted in 2000, primarily in the Tuscany, Emilia-Romagna , Sicily , Abruzzo and Marche regions. Argentina was next with 6,928 acres (2,804 ha), followed by Romania with 1,700 hectares (4,200 acres), the Corsica region in France with 1,663 hectares (4,110 acres), California with 1,371 hectares (3,390 acres) and Australia with 440 hectares (1,100 acres). In Italy, Sangiovese

18630-599: The grape planted, mostly on the North Island around Auckland . A small amount of Sangiovese is grown in South Africa with 63 hectares (160 acres) reported in 2008, mostly in the Stellenbosch and Darling regions. About 10 wineries make Sangiovese Wines made from Sangiovese tend to exhibit the grape's naturally high acidity as well as moderate to high tannin content and light color. Blending can have

18792-471: The grape to be the product of a crossing between Ciliegiolo and Calabrese Montenuovo . While Ciliegiolo has a long history tied to the Tuscan region, Calabrese Montenuovo (which is not related to the grape commonly known as Calabrese, or Nero d'Avola ) has its origins in southern Italy, where it probably originated in the Calabria region before moving its way up to Campania . This essentially means that

18954-545: The grape. A small amount of the grape can also be found in British Columbia . Italian immigrants introduced the Sangiovese vine to Argentina in the late 19th and early 20th century. Early site and clonal selection was less than ideal and, like California and Australia, recent endeavors have focused on finding the best clones to use and the right vineyard locations. The grape is not widely planted in Argentina and

19116-540: The grapes having high levels of acidity and harsh, unripened tannins . In regions (like some areas of Tuscany) that are prone to rainfall in October, there is a risk for rot due to the Sangiovese grape's thin skin. In other areas, such as the dry conditions of the Columbia Valley AVA of Washington State , the grape has good resistance to drought conditions and often requires little irrigation . For

19278-432: The invention of the submerged fermentation process that cut production times down to 1–2 days. This allowed the mass production of cheap vinegar around the world. The conversion of ethanol ( CH 3 CH 2 OH ) and oxygen ( O 2 ) to acetic acid ( CH 3 COOH ) takes place by the following reaction: Vinegar contains numerous flavonoids , phenolic acids , and aldehydes , which vary in content depending on

19440-533: The largest volume of DOC/G wines in Italy. The Chianti DOCG covers all the Chianti wine and includes a large stretch of land encompassing the western reaches of the province of Pisa near the coast of the Tyrrhenian Sea , the Florentine hills in the province of Florence to the north, to the province of Arezzo in the east and the Siena hills to the south. Within this regions are vineyards that overlap

19602-609: The late 19th century, possibly at the Seghesio Family's "Chianti Station," near Geyserville . But it was never considered very important until the success of the Super Tuscans in the 1980s spurred new interest in the grape. In 1991, there were nearly 200 acres (81 ha) planted with Sangiovese. By 2003, that number rose to nearly 3,000 acres (1,200 ha) with plantings across the state, most notably in Napa Valley , Sonoma county , San Luis Obispo , Santa Barbara and

19764-413: The late 20th century, Chianti was often associated with basic Chianti sold in a squat bottle enclosed in a straw basket, called a fiasco . However, during the same period, a group of ambitious producers began working outside the boundaries of DOC regulations to make what they believed would be a higher-quality wine. These wines eventually became known as the " Super Tuscans ". Many of the producers behind

19926-406: The late 20th century. From the early to mid-20th century, the quality of Chianti was in low regard. DOC regulation that stipulate the relatively bland Trebbiano and Malvasia grapes needed to account for at least 10% of the finished blend, with consequent higher acidity and diluted flavours. Some wineries trucked in full bodied and jammy red wines from Sicily and Apulia to add color and alcohol to

20088-465: The latest national standard. A somewhat lighter form of black vinegar, made from rice, is produced in Japan, where it is called kurozu . Rice vinegar is most popular in the cuisines of East and Southeast Asia. It is available in "white" (light yellow), red, and black varieties. The Japanese prefer a light rice vinegar for the preparation of sushi rice and salad dressings. Red rice vinegar traditionally

20250-411: The latter), leading to further misunderstanding of the "Ricasoli formula". In 1967, the Denominazione di origine controllata (DOC) regulation set by the Italian government was based on a loose interpretation of Ricasoli's "recipe", calling for a Sangiovese-based blend with 10–30% Malvasia and Trebbiano. The late 19th century saw a period of economic and political upheaval. First came oidium and then

20412-500: The modern " Super Tuscan " wines like Tignanello , a blend of 80% Sangiovese 15% Cabernet Sauvignon and 5% Cabernet Franc or 'Colore' Bibi Graetz made with 100% Sangiovese from old vines. Sangiovese was already well known by the 16th century. Recent DNA profiling by José Vouillamoz of the Istituto Agrario di San Michele all’Adige suggests that Sangiovese's ancestors are Ciliegiolo and Calabrese Montenuovo . The former

20574-431: The most basic designation of "Chianti" if their producers chose to do so. Within the collective Chianti region more than 8 million cases of wines classified as DOC-level or above are produced each year. Today, most Chianti falls under two major designations of Chianti DOCG, which includes basic level Chianti, as well as that from seven designated sub-zones, and Chianti Classico DOCG. Together, these two Chianti zones produce

20736-615: The most easily manufactured mild acid , it has a wide variety of industrial and domestic uses, including functioning as a household cleaner . The word "vinegar" arrived in Middle English from Old French ( vyn egre ; sour wine), which in turn derives from Latin : vīnum (wine) + ācre ( neuter gender of ācer , sour). Vinegar was formerly also called eisel . The word "acetic" derives from Latin acētum (vinegar, or more properly vinum acetum : "wine turned sour"). While vinegar making may be as old as brewing ,

20898-413: The most widely produced are nipa palm vinegar ( sukang nipa or sukang sasa ) and kaong palm vinegar ( sukang kaong or sukang irok ). Along with coconut and cane vinegar, they are the four main traditional vinegar types in the Philippines and are an important part of Filipino cuisine . Nipa palm vinegar is made from the sap of the leaf stalks of nipa palm . Its flavor has notes of citrus and imparts

21060-580: The origin of Sangiovese dated the grape to the time of Roman winemaking . It was even postulated that the grape was first cultivated in Tuscany by the Etruscans from wild Vitis vinifera vines. The literal translation of the grape's name, the "blood of Jove" , refers to the Roman god Jupiter . According to legend, the name was coined by monks from the commune of Santarcangelo di Romagna in what became

21222-502: The original Chianti heartland. Only Chianti from this sub-zone may display the black rooster ( gallo nero ) seal on the neck of the bottle, which indicates that the producer of the wine is a member of the Chianti Classico Consortium, the local association of producers. Other variants, with the exception of Rufina north-east of Florence and Montalbano south of Pistoia , originate in the named provinces: Siena for

21384-481: The other hand: Foglia Tonda , Frappato , Gaglioppo , Mantonicone , Morellino del Casentino , Morellino del Valdarno , Nerello Mascalese , Tuccanese di Turi , Susumaniello , and Vernaccia Nera del Valdarno . It is possible, and even likely, that Sangiovese is one of the parents of each of these grape varieties. Since these grape varieties are spread over different parts of Italy (Apulia, Calabria, Sicily and Tuscany), this confirmed by genetic methods that Sangiovese

21546-529: The past, more attention is being paid to matching the clone to the vineyard site and controlling the vine's vigor. The high acidity and light body characteristics of the Sangiovese grape can present a problem for winemaking. The grape also lacks some of the color-creating phenolic compounds known as acylated anthocyanins . Modern winemakers have devised many techniques trying to find ways to add body and texture to Sangiovese — ranging from using grapes that come from extremely low yielding vines, to adjusting

21708-416: The potential for full ripeness achievable even on north-facing slopes. These slopes tend to produce lighter and more elegant wines that then those made from vineyards on south and southwest facing slopes. In the late 20th and early 21st century, the Maremma region located in the southwest corner of Tuscany has seen vast expansion and a surge of investment from outside the region. The area is reliably warm with

21870-438: The potential to age and improve in the bottle for six to twenty years. Chianti Superiore is an Italian DOCG wine produced in the provinces of Arezzo, Florence, Pisa, Pistoia, Prato and Siena, in Tuscany. Superiore is a specification for wines produced with a stricter rule of production than other Chianti wines. Chianti Superiore has been authorised since 1996. Chianti Superiore wines can be produced only from grapes cultivated in

22032-424: The potential to only improve for a year after bottling. Sangiovese's high acidity and moderate alcohol makes it a very food-friendly wine when it comes to food and wine pairings . One of the classic pairings in Italian cuisine is tomato-based pasta and pizza sauces with a Sangiovese-based Chianti. Varietal Sangiovese or those with a smaller proportion of the powerful, full-bodied Cabernet blended in, can accentuate

22194-524: The product in manufacture. Chinese black vinegar is an aged product made from rice , wheat , millet , sorghum , or a combination thereof. It has an inky black color and a complex, malty flavor. The recipe is not fixed, so some Chinese black vinegars may contain added sugar , spices, or caramel color. The most popular variety, Zhenjiang vinegar , originates in the city of Zhenjiang in Jiangsu Province , eastern China. Shanxi mature vinegar

22356-420: The range in quality is considerable. Better-quality wine vinegars are matured in wood for up to two years, and exhibit a complex, mellow flavor. Wine vinegar tends to have a lower acidity than white or cider vinegar. More expensive wine vinegars are made from individual varieties of wine, such as champagne, sherry, or pinot gris. The term "distilled vinegar" as used in the United States (called "spirit vinegar" in

22518-437: The region. Like its neighboring Tuscan brother, Sangiovese di Romagna has shown itself to spring off a variety of clones that can produce a wide range of quality—from very poor to very fine. Viticulturists have worked with Romagna vines to produce new clonal varieties of high quality (most notably the clones R24 & T19). Sangiovese di Romagna adapts to different soil types, producing richer, more full bodied and tannic wines in

22680-517: The rise of vinegar made from pure alcohol called spirit vinegar or distilled white vinegar. Japan also began industrializing vinegar production during the last days of the Tokugawa shogunate , when Matazaemon Nakano, a man from a traditional sake brewing family, discovered that sake lees could be used to make rice vinegar. This helped provide ample vinegar for the burgeoning popularity of sushi in Japan. The company he founded, now known as Mizkan ,

22842-410: The screens of electronic devices, clothes iron water tanks, and rubber components of various small appliances . Common metals that can be damaged by vinegar include aluminum, copper, and lower-quality grades of stainless steel often used in small appliances. Twenty percent acetic acid vinegar can be used as an herbicide , but acetic acid is not absorbed into root systems so the vinegar will only kill

23004-512: The source material used to make the vinegar, such as orange peel or various fruit juice concentrates . Commercial vinegar is produced either by a fast or a slow fermentation process. In general, slow methods are used in traditional vinegars, where fermentation proceeds over the course of a few months to a year. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria and their cellulose biofilm , known as mother of vinegar . Fast methods add

23166-411: The stronger variety (5% to 24% acetic acid) made from sugar cane or chemically produced acetic acid. To be called "spirit vinegar", the product must come from an agricultural source and must be made by "double fermentation". The first fermentation is sugar to alcohol, and the second is alcohol to acetic acid. Products made from synthetically produced acetic acid cannot be called "vinegar" in the UK, where

23328-428: The temperature and length of fermentation and employing extensive oak treatment. One historical technique is the blending of other grape varieties with Sangiovese, in order to complement its attractive qualities and fill in the gaps of some of its weaker points. The Sangiovese-based wines of Chianti have a long tradition of liberally employed blending partners—such as Canaiolo, Ciliegiolo, Mammolo , Colorino and even

23490-545: The term allowed is " non-brewed condiment ". Sherry vinegar is linked to the production of sherry wines of Jerez . Dark mahogany in color, it is made exclusively from the acetic fermentation of wines. It is concentrated and has generous aromas, including a note of wood, ideal for vinaigrettes and flavoring various foods. Wine vinegar is made from red or white wine, and is the most commonly used vinegar in Southern and Central Europe , Cyprus , and Israel . As with wine,

23652-620: The three villages of the Lega del Chianti ( Castellina in Chianti , Gaiole in Chianti and Radda in Chianti ) as well as the village of Greve and a 3.2-kilometre-long stretch (2-mile) of hillside north of Greve near Spedaluzzo as the only officially recognised producers of Chianti. This delineation existed until July 1932, when the Italian government expanded the Chianti zone to include the outlying areas of Barberino Val d'Elsa , Chiocchio , Robbiano , San Casciano in Val di Pesa and Strada . Subsequent expansions in 1967 would eventually result in

23814-412: The top growth and perennial plants may reshoot. Most commercial vinegar solutions available to consumers for household use do not exceed 5%. Solutions above 10% require careful handling, as they are corrosive and damaging to the skin. When a bottle of vinegar is opened, mother of vinegar may develop. It is considered harmless and can be removed by filtering. Vinegar eels ( Turbatrix aceti ),

23976-600: The use of refrigeration ; it is essentially already "spoiled". Several beverages are made using vinegar, for instance posca in ancient Rome . The ancient Greek drink oxymel is made from vinegar and honey, and sekanjabin is a traditional Persian drink similar to oxymel . Other preparations, known colloquially as " shrubs ", range from simply mixing sugar water or honey water with small amounts of fruity vinegar, to making syrup by laying fruit or mint in vinegar for several days, then sieving off solid parts and adding considerable amounts of sugar. Some prefer to boil

24138-419: The vigor of the vine. Planting vines in high densities in order to curb vigor may have the adverse effect of increasing foliage and limiting the amount of direct sunlight that can reach the ripening grapes. Advances in understanding the quality and characteristics of the different clones of Sangiovese has led to the identification and propagation of superior clones. While high-yielding clones have been favored in

24300-584: The vine. Sangiovese is becoming increasingly popular as a red wine grape in Australia , having been introduced by the CSIRO in the late 1960s. For many years, this single clone (H6V9) imported from the University of California-Davis was the only available clone for Australian winemakers. The first large-scale commercial planting of the grape was in the 1980s when Penfolds expanded their Kalimna vineyard in

24462-536: The water contained in the vinegar. Some countries have regulations on the permitted acidity percentage of vinegar. For example, the government of Canada limits acetic to between 4.1% and 12.3%, unless the vinegar is sold only for manufacturing use and identified as such. In the United States, Australia, and New Zealand, vinegar must contain a minimum of 4% acetic acid by volume. Many jurisdictions distinguish between brewed vinegar and preparations made with diluted acetic acid. The latter may not be sold as "vinegar" and

24624-432: The white wine grapes like Trebbiano and Malvasia. Since the late 20th century, Bordeaux grapes, most notably Cabernet Sauvignon, have been a favored blending partner though in many Italian DOC/ DOCG regions there is often a maximum limit on the amount of other varietals that can be blended with Sangiovese; in Chianti the limit for Cabernet is 15%. Other techniques used to improve the quality of Sangiovese include extending

24786-527: The wine from this area taking on a similar name. In 1398 the earliest-known record notes Chianti as a white wine, though the red wines of Chianti were also discussed around the same time in similar documents. The first attempt to classify Chianti wine in any way came in 1427, when Florence developed a tariff system for the wines of the surrounding countryside, including an area referred to as "Chianti and its entire province". In 1716 Cosimo III de' Medici , Grand Duke of Tuscany, issued an edict legislating that

24948-415: The wine with Tuscan Sangiovese having a distinctive bitter - sweet component of cherry , violets and tea . In their youth, Tuscan Sangiovese can have tomato -savoriness to it that enhances its herbal component. Californian examples tend to have more bright, red fruit flavours with some Zinfandel -like spice or darker fruits depending on the proportion of Cabernet blended in. Argentine examples showing

25110-502: The wines expressing more notes on the mid- palate and finish than at the front of the mouth. As with Bordeaux , the different zones of Chianti Classico have unique characteristics that can be exemplified and perceived in some wines from those areas. According to Master of Wine Mary Ewing-Mulligan , Chianti Classico wines from the Castellina area tend to have a very delicate aroma and flavour, Castelnuovo Berardegna wines tend to be

25272-446: The wines of the subregion, improving quality and preventing wine fraud . Since the 1980s, the foundation has sponsored extensive research into the viticultural and winemaking practice of the Chianti Classico area, particularly in the area of clonal research. In the last three decades, more than 50% of the vineyards in the Chianti Classico subregion have been replanted with improved Sangiovese clones and modern vineyard techniques as part of

25434-469: The world in the late 20th century, typically made with concentrated grape juice mixed with a strong vinegar, then coloured and slightly sweetened with caramel and sugar. Balsamic vinegar is made from a grape product. It contains no balsam , though was traditionally aged in balsam as one of the steps. A high acidity level is somewhat hidden by the sweetness of the other ingredients, making it mellow. In terms of its nutrition content, balsamic vinegar contains

25596-520: The years, Sangiovese has been known under a variety of synonyms, many of which have come to be associated with a particular clone of the grape variety. Among the synonyms recognized for the grape are: Brunelletto (in the Grosseto region of Tuscany), Brunello, Brunello di Montalcino, Cacchiano (in Tuscany), Calabrese (in Tuscany), Cardisco, Chiantino (in Tuscany), Cordisio, Corinto nero (on the island of Lipari in Sicily), Dolcetto Precoce, Guarnacciola (in

25758-431: Was completely redrawn and divided into seven sub-areas: Classico, Colli Aretini, Colli Fiorentini, Colline Pisane, Colli Senesi, Montalbano and Rùfina. Most of the villages that in 1932 were added to the newly defined Chianti Classico region added in Chianti to their names, for example Greve in Chianti , which amended its name in 1972. Wines labelled Chianti Classico come from the largest sub-area of Chianti, which includes

25920-417: Was established based on 50 genetic markers and is generally accepted by ampelographers, some wine texts publish contradictory information that Ciliegiolo is an offspring (rather than parent) of Sangiovese. This belief is based on a 2007 study of 38 genetic markers stating that suggested that Ciliegiolo was the product of Sangiovese crossing with an obscure Portuguese wine grape , Muscat Rouge de Madère , that

26082-517: Was once grown on the island of Madeira as well as the Douro and Lisboa wine regions of Portugal. In addition to support of fewer genetic markers, this alternative theory is disputed by geneticists such as José Vouillamoz and Masters of Wine like Jancis Robinson because Muscat Rouge de Madère has no history of ever being cultivated in Italy (where it could have crossed with Sangiovese). Furthermore, while many grapes with lineage involving members of

26244-679: Was slowly being professionalized in Europe, with the French city of Orléans becoming particularly famous for the quality of its vinegar through a formalized fermentation and aging process, which became known as the Orléans process. During this time, malt vinegar also began to develop in England, where it was first known as alegar . Balsamic vinegar also began its evolution in the Duchy of Modena in Italy, though it would not become widely known until

#631368