Friulano (free-oo-LAHN-o)

Formerly known in Italy as tocai Friulano and planted mostly in the northeastern Italian region of Friuli-Venezia Giulia. The source of somewhat spicy, lightly floral medium-bodied wines that are considered among the region’s best. The same as sauvignonasse, sometimes called sauvignon vert, a grape well established in Chile.

The body of a wine is directly related to the intensity of the wine’s flavor.

Answer: False.

Body is often poorly understood and misconstrued. A wine’s body tells you nothing about the quality of a wine, or the intensity of its flavors, or how long the finish will be. Think about great sorbet. It’s very light in body, but the quality, flavor intensity, and sustained impact of its flavor can be riveting. Body is related to alcohol content. The more alcohol a wine has, the fuller its body will be.

1775

Year that wine was first put into individual cylindrical bottles. Before that time, most wine was sold directly from a cask. Customers brought a container to the winery or wine shop and simply filled their… Continue reading

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