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Wine Appreciation

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by

Kaila Narum

on 6 December 2012

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Transcript of Wine Appreciation

Kaila Narum, Maddy Peters, Lionel Oliver and Karthyayini Maheshwaran Amarone della Valpolicella Amaro- -One Grape Varieties Terroir Production Vines must be trained exclusively with guyot or single/double pergola veronese systems
The grapes must be dried before being processed Bitter Big or impressive quantity It was created by mistake from the wine Recitoto
The bitterness of the wine is recognized in the name
It is an elegant and fruity wine with earthy and spicy undertones Corvina Rondinella Molinara 40%-70% 20%-40% 5%-25% High acidity
Low tannins and color
Thick skin Herbal flavors
Resistance to disease
High yields High acidity
Light tannins and colors Steep Valleys
Volcanic Soil
Cool to mild climate with distinct seasons History of Amarone della Valpolicella and Wine Culture Medieval times The wine growing tradition reached its greatest expansion 1888 Reciotto- Amarone's predecessor was created 1936 Amarone was first produced 1950's The academic study of wine first began 1970's The exporting of wine began in Italy 1990 Amarone della Valpolicella gained DOC status 2009 Amarone della Valpolicella was given DOCG status Possible Food Pairings Include It could also be used as a mediation wine Questions?
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