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vino roma
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132 followers
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Till now I thought Americans think about Prosecco, and not necessarily good ones, when we talk about Italian sparkling wine.
Just found out that the situation is even worse: according to "The U.S. Wine Market: Impact Databank Review and Forecast, 2011 Edition", the number 1 sparkling "wine" in the USA is Verdi, a sparkling sweet beverage with 5% alc, made with the addition of malted grains.
I am not sure this can even be called wine according to Italian laws (looking into it right now) or even is sold in Italy.
The situation is dire.

additional sources:
http://www.winespectator.com/webfeature/show/id/46186?
http://www.bosca.it/italiano/products/wines/verdispumante.html
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why I love +Alfonso Cevola : "food has a season, that simplicity is preferable and that there should be clearly focused flavors and a harmony on the plate"
and
"a lot of people looking for “Amarones and Ripassos”, which is deciphered as “Give me something big to go with the Chesapeake Bay scallops the chef just brought in”. That really happened, you ask? You have to ask?"
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Wine is ancient, so it is only fitting that we have now an ancient greek tragedy at our hands: I present you the "Murciagate" (involves one of the wine personalities I love to hate, Mr. Parker)
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It doesn't always have to be caviar: eric asimov gives a shout out to non-burgund/bordeaux/"fill in big name" wines and enjoying what you have now & here. So happy to see many Italian regions in this moody piece. PS: NYT Log-in might be necessary.
(dedicated to all my guests who want Barolo/Brunello/Amarone)
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one more #Franciacorta lover - this time the wine writer Tom Hyland
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More and more people are going gluten free. Did you ever wonder if wine is gluten-free? The answer is...
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Italian wine world: Gambero Rosso sues Stefano Bonilli (now papero giallo, earlier founder of Gambero Rosso, fallen out a couple of years back) for 330,000 euros because of diffamatory speech. (link in Italian)
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Prosecco is the number 1 in production & export numbers when it comes to Italian sparkling wines. Quality.... rarely so. And here goes a big producer proudly declaring (to Decanter) the strategy, and the market, to be: produce even more. 5 times as much as now by 2035.

When will they understand more is not beautiful?
via +Luiz Alberto

PS: do you generally like Champagne? Think Prosecco is the answer in Italy? You are wrong. Neither the production method, nor the taste have anything to do with each other. Try Franciacorta instead. (http://www.franciacorta.net/en/home/) You will be surprised.
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Those who have been to vino roma will agree: i keep on preaching about acidity, because that is what gives wine it's liveliness, (part of) its aging capacity and food matching powers. Any scientific studies I read, as well, it keeps on boiling down to the acidity of the wine. +Jeremy Parzen wrote a great piece about the ubiquitous "contains sulfites" warning on wine labels. Since this is one of the most asked questions in my tastings, here you go:
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Sparkling wine is one wine I want to drink as fresh as possible. With metodo classico bubblies (those with bubbles created because of a second fermentation of the still base wine in the bottle; like Champagne, Franciacorta, Cava, etc.) that means I want them fast after their disgorgement date - the date when the winemaker got rid of the dead yeast in the bottle and sent the wine on its journey.

Even if it is not freshness you are after, different disgorgement dates will make 2 bottles of (what you think is) the same sparkling wine taste different and have different levels of fizz, even.

Unfortunately, the wine laws do not force winemakers into writing this date on the labels.

Looks like we have a movement among professional wine drinkers & writers to force wineries into putting the date on the label.
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