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ACCORDION 1

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 was completely re-drawn and divided in seven sub-areas: Classico, Colli Aretini, Colli Fiorentini, Colline Pisane, Colli Senesi, Montalbano and Rùfina.

ACCORDION 2

Most of the villages that in 1932 were included in the new Chianti Classico area added in Chianti to their name-such as Greve in Chianti which amended its name in 1972. Wines labelled « Chianti Classico » come from the biggest sub-area of Chianti, that includes the original Chianti heartland. Only Chianti from this sub-zone may boast the black rooster seal on the neck of the bottle

ACCORDION 3

Other variants, with the exception of Rufina from the north-east side of Florence and Montalbano in the south of Pistoia, originate in the respective named provinces: Siena for 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.

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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 (38 months instead of 4–7), may be labelled as Riserva. Chianti that meets more stringent requirements may be labelled as Chianti Superiore, although Chianti from the « Classico » sub-area is not allowed in any event to be labelled as « Superiore ».

TOGGLES 2

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 the Chianti Classico subregion. The Chianti Classico subregion covers an area of approximate 260 km2 (100 square miles) between the city of Florence to the north and Siena to the south.

TOGGLES 3

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 the province of Florence as well as Castelnuovo Berardenga and Poggibonsi in the province of Siena included within the permitted boundaries of Chianti Classico.

Labels may include terms that may be perceived as misleading. The term Blanc de blancs may be included in a label. This term means « white wine made from white grapes ». The fact is that white wines are predominantly made from white grapes, with the exception of many sparkling wines, the common use of the red Pinot noir in Champagne wines being a typical example.

A wine label may include the producer, the bottler and the merchant’s names. The bottler’s name must always be included in the label. The importer’s name must be included in the label only for countries outside the Common Market.

To better reach the market of blind or sight-impaired wine consumers, labels have appeared printed in Braille. Currently the only known winemaker who has taken the initiative to print all their labels in Braille is Chapoutier winery in France.

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Champagne corks built from several sections are referred to as agglomerated corks. Mushroom shape is a result of the bottom section, which is in contact with the wine, being composed of two stacked discs of cork, cemented to the upper portion which is a conglomerate of ground cork and glue. Prior to insertion, a champagne cork is almost 50% larger than the opening of the bottle. They start as a cylinder and are compressed prior to insertion into the bottle.

Pouring sparkling wine while tilting the glass at an angle and gently sliding in the liquid along the side will preserve the most bubbles, as opposed to pouring directly down to create a head of « mousse », according to the study On the Losses of Dissolved CO2 during Champagne serving. Colder bottle temperatures also result in reduced loss of gas. The industry is also developing Champagne glasses designed specifically to reduce the amount of gas lost.

On 18 April 2007, the Journal of Agricultural and Food Chemistry published the results of a recent joint study by the University of Reading and University of Cagliari that showed moderate consumptions of Champagne may help the brain cope with the trauma of stroke, Alzheimer’s disease, and Parkinson’s disease. The research noted that the high amount of the antioxidant polyphenols in sparkling wine can help prevent deterioration of brain cells due to oxidative stress.

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Champagne, if you are seeking the truth, is better than a lie detector. It encourages a man to be expansive, even reckless, while lie detectors are only a challenge to tell lies successfully.
— Graham Greene

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There are many causes for the perception in wine faults including poor hygiene at the winery, excessive and/or insufficient exposure of the wine to oxygen , excessive or insufficient exposure of the wine to sulphur, overextended maceration of the wine either pre- or post-fermentation, faulty fining, filtering and stabilization of the wine, the use of dirty oak barrels, over-extended barrel aging and the use of poor quality corks. Outside of the winery, other factors within the control of the retailer or end user of the wine can contribute to the perception of flaws in the wine. These include poor storage of the wine that exposes it to excessive heat and temperature fluctuations as well as the use of dirty stemware during wine tasting that can introduce materials or aromas to what was previously a clean and fault-free wine.

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There is no simple definition of a dessert wine. In the UK, a dessert wine is considered to be any sweet wine drunk with a meal, as opposed to the white fortified wines (fino and amontillado sherry) drunk before the meal, and the red fortified wines (port and madeira) drunk after it. Thus, most fortified wines are regarded as distinct from dessert wines, but some of the less strong fortified white wines, such as Pedro Ximénez sherry and Muscat de Beaumes-de-Venise, are regarded as honorary dessert wines. In the United States, by contrast, a dessert wine is legally defined as any wine over 14% alcohol by volume, which includes all fortified wines – and is taxed more highly as a result. This dates back to a time when the US wine industry only made dessert wines by fortification, but such a classification is outdated now that modern yeast and viticulture can produce dry wines over 15% without fortification, yet German dessert wines can contain half that amount of alcohol. Examples include Sauternes and Tokaji Aszú.

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In the absence of other techniques, makers of dessert wine have to produce their sugar in the vineyard. Some grape varieties, such as Muscat, Ortega and Huxelrebe, naturally produce a lot more sugar than others. Environmental conditions have a big effect on ultimate sugar levels – the vigneron can help by leaving the grapes on the vine until they are fully ripe, and by green harvesting and pruning to expose the young grapes to the sun. Green harvesting reduces the number of bunches on a vine early in the summer, so that the sugar production of the leaves is divided between fewer bunches. Unfortunately the vigneron cannot control the sun, but a sunny year can help sugar levels a lot. The semi-sweet Auslese wines in the German wine classification are probably the best example of this approach; most modern winemakers perceive that their customers want either fully dry or ‘properly’ sweet dessert wines, so ‘leave it to nature’ is currently out of fashion. But most of the Muscats of ancient times were probably made this way, including the famous Constantia of South Africa.

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