Macération Carbonique

CARBONIC MACERATION, as it is referred to in English, is a type of FERMENTATION in which uncrushed grapes are placed whole into vats that are then closed. As the weight of the grapes on top crushes grapes on the bottom, juice is released and fermentation begins. This in turn releases the gas CARBON DIOXIDE (CO2), which causes other grapes to ferment, in effect, within their skins. Carbonic maceration is commonly used to ferment fruity red wines for early drinking, typically in Beaujolais and sometimes in the Loire.

What are fisckariedd, strozzapreti, and corzetti?

A. Italian cordials (often homemade) produced from fermented fruits, barks, and spices

B. Ancient Sicilian vegetables once thought to have gone extinct

C. Types of specialty dried pasta

D. Rare cheeses that are specialties of the wine regions that ring the Italian Alps

There are well over 100 different shapes of pasta, which come dried or fresh. All of the pastas in the question are dried. Fisckariedd are the leftover cuts after other forms of pasta are made. These leftover pieces are dried and then tossed into soups. Strozzapreti are tightly rolled short ropes. The name translates as “strangle the priest.” And corzetti are large flat disks which can be stamped with a logo or other mark. They are usually served with a sauce or in a soup.

Bitter

A harsh flavor in wine, often derived from stems and seeds that have been carelessly or inadvertently crushed along with the grapes. Bitterness can also be caused by unripe grapes or unripe tannins. In certain… Continue reading

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