Cold Fermentation

A type of FERMENTATION that takes place in a vessel that can be cooled, usually a stainless steel tank. Because cool fermentations are slower and more gentle than those that occur at warm temperatures, they help preserve the wine’s fresh FRUIT AROMAS and flavors. Many light- and medium-bodied white wines are cold fermented.

What sweet addition is made to Prosecco to craft a Bellini?

A. Pear juice

B. White peach purée

C. White fig syrup

D. Sun-dried moscato bianco grapes

While cocktail bars today may often substitute Champagne, the Bellini was most definitely born from Prosecco—celebrated yesterday on National Prosecco Day. The first Bellini was poured in the summer of 1948 by Giuseppe Cipriani, founder and barman of the legendary Harry’s Bar in Venice. Inspired by the region’s fragrant white peaches and world-famous sparkling wine, Cipriani pushed the fresh fruit through a sieve to create a purée, then combined it with crisp, bright Prosecco. The official recipe is one-part pureé to two-parts Prosecco. According to Arrigo Cipriani, current bar owner and Giovani’s son, Cipriani named his refreshing concoction after 15th-century local Venetian artist Giovani Bellini, whose landscapes glowed with similar pale pink shades. Harry’s Bar opened in Venice in 1931 and was declared a national landmark by the Italian Ministry for Cultural Affairs in 2001.

The Birthday Present You Always Wanted

It is an old tradition among the wealthy British upper classes to give a newborn child a “pipe” (about sixty-one cases!) of Port from the newborn’s birth year. In the past, vintage Port and single… Continue reading

Get WineSpeed