Acidification

A process practiced in warm wine regions whereby a winemaker adds acid to fermenting wine in order to boost that wine’s low level of acidity. Acidification is legal and widely practiced in many parts of the world, including California. Also called acidulation.

What is doble pasta?

A. A Spanish ballroom dance with sharp footwork based on the story of the bull fight

B. A Spanish red wine fermented with twice the normal amount of grape skins and pulp

C. A traditional “drunken” spaghetti dish from Chianti made by adding wine to the cooking water

D. A traditional Tuscan distillate made with pasta cooking water

Doble pasta [DOH-blay PAHSS-tah] is a traditional style of red winemaking in the Alicante, Jumilla, Utiel-Requeña, and Yecla districts in the Spanish Levante. Wines are macerated and fermented with twice the normal amount of grape skins and pulp, resulting in a wine of intense concentration, tannin and color. Doble pasta wines are often produced from the indigenous bobal grape variety and used to strengthen lighter blends.

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Percent of their food budget the average American spends in restaurants, according to the USDA Economic Research Service. The percentage of money spent in restaurants has risen steadily as Americans work longer hours. From 2010… Continue reading

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