The second half of the 15th century was the Ottoman conquests in Europe, numerous internal military conflicts and, as a result, the destruction of trade ties, which again led to the decline of winemaking in Italy. During this period, wine production was preserved mainly in monasteries and peasants. The wine was produced mainly for sale inside the country and own use.
Despite the wide variety of grape varieties that were grown in Italy, by the middle of the 20th century the country had maintained an outdated technology when working in vineyards and wine production. And only in the second half of the twentieth century, the development of winemaking in Italy went on the path of creating wines for export. Currently, new modern technologies are introduced in the country, and as a result, the level of wine production has grown significantly. Now in the struggle for the title of the main wine country, Italy has become a worthy competitor to France. Although it should be noted that modern Italian red wine and traditional - it's a completely different product.
In each region of the country there are own local varieties of grapes, which are grown only in this area. However, the main variety, which can be considered national, is the Tuscan red Sangiovese. A characteristic feature of the Sangiovese variety is the sweet and sour taste, the aroma of red berries and field violets. From this variety, the most famous red table wine is produced - this is Chianti. It can be simple, easy, and can also have endurance, becoming expensive and valuable.
Italian Chianti wine is spent in barrels and bottles for several years before becoming a true Chianti. In our time, this wine producers stand in oak barrels. During storage, it undergoes a transfusion procedure - three times in the first year, and then every six months. This procedure makes it possible to rid the wine of sediment. Previously, Chianti was bottled in two-liter pot-bellied bottles (fissures) with straw braid. The braid was necessary because of the fragility of the bottles. Such bottles were sealed with paper dust, before adding a little olive oil to the bottle. At present, such braided bottles are a good bait for tourists.
Chianti is divided into two main categories:
1 Normale - an unofficial category, this wine is not stored for long, it is drunk for two years after it appears on the market.
2 Riserva - this wine is produced only in good years and for it comes the bunches from the best vineyards. It must be aged for at least two years.
Table wine with humanity has been around for a thousand years. Many doctors in ancient times considered wine useful for health and appointed its reception during various illnesses. In our time, scientists agree with this opinion of the ancients. For example, red wine is considered the most useful because of the content in it of a large number of tannins. But scientists and doctors always talk about the correct use of wine - for men it is not more than three glasses a day, and for women only one glass. And of course, wine should be of excellent quality.
What is wine from the point of view of science is 80% of biologically pure water, from 8 to 15% of alcohol obtained during fermentation, and everything else is in small doses of organic acids, fructose, glucose, phenolic constituents, aromatic substances. Essential oils and tannins, esters, aldehydes, mineral salts, amino acids, proteins and vitamins, trace elements (manganese, zinc, rubidium, fluoride, vanadium, iodine, titanium, cobalt, potassium, phosphorus) are also present in wine in small quantities.
As we see in the famous Italian red dining room
the wine contains a wide variety of different nutrients. But the most important thing is that there is interaction of various components in it. Treatment with wine was used in clinics in Europe for almost two centuries, and in Russia this practice began in the mid-nineteenth century. Usually prescribed the reception of red wine for problems with the stomach, anemia, beriberi. If a person suffered from heart problems, he was offered white wines or champagne, and if he had pneumonia or a common cold, he was given a mulled wine.
There is an expression: "The first cup belongs to the thirst, the second - to the fun, the third - to the pleasure, the fourth - to the madness". This is worth remembering always. After all, everything is good in moderation, especially with respect to the use of wine.
There are special rules for the use and storage of the famous Italian red table wine. All aged wines are stored at certain temperatures lying in personal cells. From there they get only before serving. Wine can be served in a decanter of clear glass or directly in a bottle. Red wine should "breathe a little" before it is in the glass, so the bottle must be opened one hour before lunch.
To various dishes during dinner table wines are served. Red table wine can have different shades, from blood-red to tender pink. Red table wine should be at room temperature or sometimes slightly warmed. If the wine is pink, then in hot weather it is cooled, then it becomes especially pleasant.
Dry red wines contain a small amount of sugar. Therefore, they perfectly match the main dishes, they excite the appetite and shade the taste of the dish. If you follow the rules, then dry red wine is usually served to meat, duck, goose or game. Sweet red wines are suitable for dessert. If there is red wine left in the bottle, then it can be put in a cool place by plugging the stopper. The refrigerator for wine does not fit. So, table wine is an amazing and ancient product. If you use it correctly, you will truly enjoy it.