As a
class, we went to a vineyard in Montepulciano, after touring the vineyard our
class nestled down on a lengthy table to eat and taste wine. After eating plate after plate of lasagna
they brought out more food and more food. The food ranging from cold cuts to
salads was amazing. Now I have been ignoring the fact that we tried 4 of their
wines during this meal ranging from wine that was not aged to wine that has been
aged for years and had a very woody, spicy aroma which went well with the meal.
After being completely stuffed and satisfied the owner brought us out a bottle
of his dessert wine called Vin Santo. The process of making it he added was to
dry white grape varieties out for 4 months reducing the original volume by at
least 60%. They are then gently pressed and the resulting juices high in
concentrated flavor are fermented for 10 years. The particular bottle he had
was from 1995. They poured it in a very small glass, maybe 1 ounce. By the time he
poured the wine, I did not know how I was going to be able to fit anything else
into my body. That is until I smelled this small amount of wine. It smelled as
if it were cognac whiskey. With a hesitant tongue, I tasted the wine only to
find out I was tasting the best dessert wine I will ever taste in my lifetime. I
sipped on the wine continuing to smell the aroma while enjoying almost a
nut/raisin rich kick followed by honey. From there I was sold and eventually
purchased a bottle so my family can try this amazing wine in the states. Vin
Santo wine has been made since the middle ages and is a part of traditional
Tuscan life. There is no set way of making Vin Santo wine as some dry the
grapes for a couple months while some may dry them for up to 6 months’ time.
The fermentation process also varies from 2-10 years. It can be dry to syrupy
sweet also containing many varieties of white grapes. This makes the wine a
truly unique drink in my eyes. I am proud to have purchased the bottle and
cannot wait for dessert time in the states!
-Ryan Drapela
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