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Esiste conflict of interest in the wine world?

Will our beloved wine, and wrote with such passion is foreign to the conflict of interest?


When it comes to conflict of interest, politics, economy and the judiciary, among others, that word is part of everyday life, there are some sectors in Italy and abroad who can not avoid personal use of office. Including wine.

We know that many services are evaluation of wines on the market. But
esiste a non-partisan organization , Sec as in finance, aiming to prevent Linux potential conflict of interest?

What we know, that esiste è a large number of wine rating services, funded by all who buy so that garaffa prestigious wine. Among the main

be The Wine Advocate Robert Parker, The Burghound Allen Meadows and The Wine Spectator Magazine . These are called wine critics, and the most famous is Robert Parker, who annually visit various producers' canteens world, tasting their wines and giving her a personal assessment.

But it is certain that the voice of a single critical influences the level and above all, the price of a sticker, or a bottle of wine? Greetings

because Mr. Parker can get to taste wines up to a thousand a day, and so we might ask, we are sure that the capacity of perception does not change?
is still current
This evaluation method? Especially in the Internet age, social networks and blogs related to wine?

Did you know that the influential Wall Street Journal criticized Evaluation of hard to Parker and his newsletter The Wine Advocate , after he discovered that an Australian Wine, Wine Australia, funded with $ 25,000 to travel to Australia at the Parker collaborator Jay Miller.
The phenomenon is not isolated, Wall Street, also shows that another employee of Parker, named Mark Squires, have gone to Portugal, Greece and Israel always travel paid by government agencies or wine company.

You can read the material on this link: http://online.wsj.com/article/SB124330183074253149.html Sero

that the diffusion of wine experts, critics and wine blog on the internet, is not unsettled some methods of scores of wine as a source of so many doubts in the past?

Author: Micheline Bavutti
Contact: italiain1bicchiere@hotmail.com
Photo: vini and sapori
Source: Rating: è anche bufera south vino, Lorenzo Simoncelli.

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Barbera del Monferrato Superiore

This wine is consumed daily in the Piedmont. As in the Emilia-Romagna you find a bottle of Lambrusco during meals, not lacking in Piedmont on the table, a Barbera wine.

Today barbera occupies about 50% of the landscape in wine of Piedmont, for a certain period the wine was somewhat forgotten in Italy, and even devalued, but recognition Superiore DOCG Barbera del Monferrao marked the rinascimento this wine among the major national actors.

The main area of \u200b\u200bgrape growing Barbera, first documented in Piedmont in 1798, is the Monferrato.

the discipline requires that the cultivation of vines is done on land with clay, limestone and choline. The altitudinal not exceed 650 m above sea level, and new vineyards planted must be no exposure to the north. The

production area comprises the territory of 214 municipalities, 98 of which are perfectly divided between the Upper and Lower Monferrato in the province of Alessandria, Asti and 116 in that, or is produced in almost all municipalities, except those of Cellarengo and Villanova d'Asti.

Grape: Barbera, can also be used to Freise and / or Grignolino and / or Dolcetto, a maximum of 15%.

alcoholic gradation Minimum: 13%

Aging: 14 months minimum period of at least 6 in oak barrels of any size.

Best time to consume : on average 3-5 years.

To know the meaning of Superiore visit the link: classification of Italian wines

Author: Micheline Bavutti
Contact: italiain1bicchiere@hotmail.com

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The most famous Italian sweet sparkling

Asti Spumante is certainly the most famous Italian sweet sparkling, unique in its kind, derived of a technique invented and perfected in the Piedmont, which allows the wine to preserve the aroma of fresh grapefruit.

history, tradition, dedication, entrepreneurial talent, seek to reinforce the unique characteristics of this wine.

The production area includes 52 munincipios this wine in an area already outlined in 1931, ie 29 municipalities of the province of Asti , 15 in the province of Cuneo and 9 in the Alessandria .

This wine is produced with grapes Moscato Bianco Esclusa, which finds in this area the ideal place to spread and to give the best results.

The Denomination of Origin Controlled and Guaranteed (DOCG) is recognized the two wines:

1. Asti Asti Spumante or Moscato d'Asti
2. : non-sparkling white wine.

Production of Asti Spumante :
moscato bianco
Grapes are pressed and the juice obtained should result in clean, without suspended solids, and this has been done through static clarification, centrifugation and / or filtration . Afterwards the wort is cooled and kept at 0 ° C degrees, to prevent the onset of undesirable fermentation.

Throughout this period, which may be 12 to 15 months, the wine should not be fermented, and therefore should be systematically checked and, if you notice a fermentation, it comes back and cold rifiltrato to separate and inactivate undesirable yeasts in the must.
Finally, the wort is fermented according to the requirements of the discipline of production.

technology for the preparation of Asti Spumante includes:

• heating the must from 0 ° to 18 ° C
• addition of selected yeasts and
• conduct of fermentation at controlled temperatures between 18 ° to 20 ° C in a container that has an internal pressure of 9 bar (autoclave).

When the fermenting must reach 5 degrees of alcohol, closes the exhaust valves of fermentation gases (carbon dioxide). The product should reach 7 degrees of alcohol as set out in the disciplinary production. Blocking
fermentation is carried out by cooling. - 3 -4 ° C, filtration and bottling of the product sterilized. The final alcoholic strength of wine is between 7% and 9.5%.

The Asti Spumante and Moscato d'Asti should be drunk young (possibly between the years following harvest) so you can enjoy the aroma of Moscato Bianco typical in its full intensity.

Operating temperature: It should be served cold, 6 and 8 ° C. Excellent

to be drunk with desserts. And blends with hazelnut cake.


wine Asti Spumante DOCG received recognition (Denomination of Origin Controlled and Guaranteed) in 1993.

Author: Micheline Bavutti
Contact: italiain1bicchiere@hotmail.com