Barrel-Fermented

Used to describe a wine—usually a white—that has undergone FERMENTATION in small oak barrels as opposed to in more neutral large casks, cement vats, or stainless steel tanks. Fermentation in a small barrel can impart a richer flavor and creamier texture to some wines, though these characteristics may be acquired at the expense of the wines’ FRUIT. To mitigate against too intense a barrel-fermented character, winemakers can use older barrels, and/or ferment only a portion of the wine in barrels and then BLEND this portion with wine that has not been barrel-fermented.

The “Classico” in Chianti Classico refers to:

A. The fact that classic methods and classic varieties are used to produce the wine

B. The fact that the wine was once reserved for the nobility of Florence

C. The fact that the region was the historic center of Chianti production

D. The fact that the wine is tasted by a panel of experts who certify its quality and character as being top level or “classic”

The Chianti Classico is the original, small, hilly, central area in which the richest, fullest Chianti is produced. The uniqueness of the region was underscored when it was given a DOCG, or Denominazione di Origine Controllata e Garantita, of its own in 1984. The very best Chianti Classicos have plum and dried cherry flavors and sometimes a touch of salt and spice.

“What we hear when we eat and drink—even the noises of food preparation, the rattling sounds of product packaging, or loud background music—plays a much more important role [in flavor perception] than any of us realizes. Sound is the forgotten flavor sense.”

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