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Tuesday, January 22, 2013
Spain - wine regions and their wine - Spanish DOCa and DO regions
The sound of wine: wine is music with Tasca d’Almerita
Filed under News, Events on Thursday, September 27, 2012.
Wine tasting is one of the most encompassing sensory experiences because it intensely involves sight, smell and taste. Each wine is, in fact, a unique and harmonious ensemble of color nuances, scents and flavors that convey multiple sensations in a direct and immediate way. Tasca d’Almerita, a historic Sicilian winery, tried to communicate the soul of its wines through a different sense: hearing. Just like music, wine is able to arouse memorable and intense emotions.
From this idea, a musical work was created, composed by the sounds of wine, which becomes an active subject capable of expressing itself in an original way.
In the video, realized by viral media company Mosaicoon, an orchestra composed of 10 young musicians play in an original performance with the background of the enchanting Sicilian Regaleali estate.
250 glasses, 130 liters of wine, corks, bottles and barrels are the instruments played by the orchestra, whose melodies blend in a unique symphony that celebrates the Tasca wines and the land they hail from.
The video “The sound of wine” ranked among the 9 finalists in the annual contest by Wine Spectator, one of the most internationally respected magazines dedicated to the world of wine.
Effects biochemists of the wine on the body
Even if only for the contribution of calories, vitamins, and minerals, that wine makes us particularly easy to assimilate and pleasant, we must consider it as one of our most precious elements of nutrition.
Wine AIDS digestion
Already San Pablo was convinced of this virtue. So said to Timothy: "stop already not drinking more than water. Take a little wine because of your stomach and your frequent discomfort". So far, thanks to its natural acidity, the wine increases the secretion of saliva. This is an excellent appetizer, that which puts the body in good condition to digest from the first drinks. But it is certainly the only appetizer valid natural and healthy, who does not risk, contrary to what makes other adulterated drinks.
The secretion of gastric juices is also excited and bolstered by the wine. This drink also contains analogous to our digestive juice diastases, which allows you to come to the aid of weary and weak stomachs. Its tannin is an exciting of the fibers of the digestive tract. Regular use of a good wine, acting as a stimulant of the intestinal secretions also helps in the fight against constipation.
But above all, it has been proven that wine powerfully facilitates the digestion of proteins (meat, fish, oysters, cheeses). It is, according to Genevois, the single drink that allows easy digestion of them thanks to its Ionic acidity and its weak osmotic pressure. Well, with the raising of the standard of living, the food ration of modern man is now singularly rich in noble proteins of animal origin, luxury that in other times was reserved for the upper classes. Wine, wonderfully allying with these proteins, performs primarily a perfect and greedy Alliance, before providing their digestion. Thus the gastronomic agreement of meats, fish, shellfish, crustaceans and cheeses with wine that suits them is not just an epicurean refinement, but also a wise measure of hygiene digestive, scientifically proven.
Wine is an antiseptic
The bactericide power of wine has been recognized since a long time ago. The Sumerians already used SALVES and ointments wine-based, and our ancestors served her instinctively to wash the wounds and disinfect the wounds. This bactericidal action of wine is due not only to alcohol-containing but also to their acids, its tannin, acid sufuroso and ethers.
It was found that a cubic centimeter of white wine, mixed with an equal amount of broth, killed 99% of the colibacilos and cholera and typhoid bacilli. Why you should not amaze us that distribute wine to the army when there were epidemics of dysentery, as reveals them the "Journal of Percy" (Prussian campaign in I807). "Dysentery makes progress. E1 army suffers from it, but weakly. It is distributed. He came to the troops because it is the best preservative".
Similarly, the culinary custom, which consists in accompany with a good white wine a tasting of oysters or seafood, constitutes a remarkable hygienic precaution. And we think, not without emotion, that absorption of water colored red, in our childhood (which hasn't done us a few alcoholics) was not as stupid as it may seem to the antialcoholics associations.
The wine has antitoxic propertiess
They become a proven therapeutic agent in the profilaxia of febrile and infectious diseases and in certain infections toxic, like the flu. Good wine hot and perfumed of other times, continues to be an outstanding influenza element although the medicaments range has been increased considerably. This toxic action has been also ascertained in the prevention of poisoning caused by certain alkaloids such as sparteine and strychnine.
Also, the pickled and cooking on wine of the bushmeat are revealed as a prudent prevention of food hygiene. It is true that the use of wine has been make softer the meat, but when it comes to a piece of hunting, the wine prevents the risk of a poison food.
The wine has anaphylactic properties
The wine and nutrition
THE WINE AND NUTRITION
Since long time the wine is considered as an element of nutrition-based human.
In the 17 th and 18th centuries, water was considered as a bad drink in the richest circles, due to the transmission of lot of diseases in that periods, trapist beers and wine were drunk in the assumption there were no possibilities of contagious. Sydenhar, aims to that poor people, water drinkers, don't keep their health but thanks to an adaptation of his organism for the poor conditions. Buffon was also of this opinion: "pure water is not enough for workers to keep their forces. At any time man has sought in its power more than the vulgar satisfaction of a physical need. You searched for always ensure, thanks to the food, not only the simple fact of nourishing herself but a set of physical and psychic satisfactions, a way to combat fatigue and concerns and, at the same time, to feel a light and good excitation.
In addition to its hygienic and dietary virtues, wine, bond between the Earth and the spirit, is the single food that has responded, undoubtedly and ideally, to this desire inherent to the human race. Any other product emerged from the Earth occupies this site of honor; No product speaks more directly to our hearts, our tastes, our memories or our dreams, neither coffee nor tea.
ine, spiritual nourishment, whose history is inseparable from that of the man and of civilization, will undoubtedly keep a special place in our food.
These properties are countless, precious, irreplaceable. Before enumerating all this properties we need, however, set daily limits that have to be imposed on the consumption of wine. Indeed, to take advantage of its numerous virtues, there is no doubt that it is necessary not to exceed the daily limits, generally supported by the specialists in the field and confirmed by laboratory works. These are whole dice released by Professor Tremoliers in the last Congress on alcoholism. When it comes to adult subjects, in good health and whose food ration is sufficient and balanced "the body can normally oxidized to the maximum of a litre of wine for an adult man to three quarters of a litre for an adult woman. "Beyond these limits if a condition is not met (malnutrition, for example), alcohol is oxidized through toxic processes that justify its harmfulness".
When this daily dose is not surpassed and in addition is careful to divide it between the two main meals, wine can then play their role of tonic and beneficial food.
It is necessary to consider first of all that, as a general rule, the normal and healthy individual remains between these limits. Alcoholism, long time seen as a fateful passion, is considered increasingly in medical pathology, as a disease. It is shown that alcoholism is a "physical submission complicated with a mental obsession", particularly, and there is no reason to condemn the wine into an ostracism that does not deserve and give complex of alcoholism to people who use him wisely.
Classic and proven is the fact that the ravages of alcoholism are precisely recorded in regions that do not have the joy of cultivating the vineyard on its soil. This does not mean certainly that big wine drinkers are not exposed to the consequences produced by the abuse of alcoholic beverages.
The wine is certainly a drink, since contains almost 900 grams of water per litre, allowing you to say some kind pranksters that "every wine drinker is a drinker of water that is ignored in their internal jurisdiction as such"...But the richness of the elements comprising it make the wine, in reality, a true liquid food of incomparable virtues. We have to also confess that if modern and sophisticated analytical methods allow you to separate and measure the components of the wine, they do not reveal and perhaps never able to do so, the part of the miracle and mystery that gives the wine its value of symbolic and sacred food. Welfare, the euphoria that invades the body and soul when we tasted a good wine, cannot be translated in milligrams of this or that element.
Necessarily have of ducked with those who wanted to wine reveal itself, since the various elements that compose him vary from a wine to another, according to the land, the vineyard, the vintage, the age of the bottling, and, above all, according to the care he has received during his production.
Depends on two factors: grade alcoholic strength of wine and sugar it contains. Although we do not consider the wine rather than as a solution of alcohol in water (disdaining all the other elements that come into your composici0n) wine is already a food or, at least, a food of savings. In fact, alcohol ,as the work of Atwater have proved it in 1902, is used immediately by the body (contrary to what happens with sugars, fats and amino acids) and allows to economize, to some extent, other energy items. You cannot however secure more than the 50 % of the base of the body expenses, or 600 to 800 calories (Schaffer, Le Breton and Dontcheff work).
But 10 cl of alcohol per liter are unrelated to the same amount of alcohol if it were absorbed in its purest form. Wine is not more than a simple 10% ethyl alcohol solution.
The number of calories that provides the body a litre of wine varies from 600 to 1000 with an average of 600 to 700 for red wine. White liqueur wines (type Sauternes) is rich in sugar, are more calorie than dry white wines. Natural sweet wines and liqueur of wines, with sugar and alcohol, are the most caloric wines.
The vitamins
Wine brings to the organism all the vitamins contained in the grape, We found in our everyday wine.
Vitamin C act over the general tonus, physical shape, resistance to fatigue and cold. Thus the body of an athlete needs 2 0 3 times more vitamin C than an individual at rest.
Vitamin P (C2) vitamin C saving factor, which increases resistance and has a real effect on certain States of asthenia with hypotension. Lavollay and Sevestre attributed the toning action of the wine to its content in vitamin P.
Vitamin B2 (riboflavin) considered nutritive utilization. It intervenes in the metabolism of carbohydrates, the proteins, vitamins A, Bl and PP and corticosurrenalianas hormones.
Vitamin B3 powerful stimulant of the functioning of cells. Andross has furthermore shown that productivity increases when it provides a significant amount of these vitamins to certain groups of workers or other persons who made large continuous physical efforts.
The human body cannot live without them. Sulphur, chlorine, sodium, potassium, magnesium, calcium, iron, etc., are essential to our existence. However, the organism not cannot assimilate them rather than in form of organic salts, that is, combined with substances of the animal kingdom or the vegetable kingdom; He is unable to assimilate them, either under a simple shape, or form of mineral salts (aside some exceptions, such as, e.g. table salt). In wine mineral salts are built-in precisely under its assimilable form. The total deficiency of minerals in an individual is rare, but the relative lack of them is quite frequent and wine is therefore a source of these precious substances.
Wednesday, January 16, 2013
Vienna Wine: Gemischter Satz
The Viennese wine specialty, Gemischter Satz, is currently experiencing a
revival and has been included by the international Slow Food foundation in the
"Ark of Taste".
A
feature of Viennese vineyards for centuries, the Gemischter Satz is now experiencing a genuine renaissance.
A Gemischter Satz is a wine made
from a variety of grapes. In contrast to a cuvee, up to 20
different grape varieties are planted in the same vineyard, and harvested and
pressed together. Originally, growers used the varying degrees of ripeness and
acidity as a way to ensure consistent quality and guard against the risk of
poor harvests.
The
vineyards of Christ, Edlmoser, Wieninger, Zahel, Cobenzl and Mayer am Pfarrplatz (location of our Heurigen
meeting on Thursday night) have made a big contribution to reinvigorating the
old specialty with their WienWein Group. The description "Wiener
Gemischte Satz" has since become regulated in law and may only be
used for wines that have been pressed from at least three grape varieties from
a vineyard in Vienna
Raw Wines
Years ago the wine grower intended to produce
very clear and fine wines; now there is a trend to cloudy and natural wines.
Earlier such wines were considered to be
faulty: cloudy, a bit oxidized, dry and tannin. Today not more absolute, it
could be a new, ritual ‘Raw wine’. These are beverages where the winegrowers
renounce of everything considered important earlier: precautionary sprayed
vineyards, controlled fermentation, oxidation protection and very fruity. In
case of ‘raw wines’ for the winegrowers intend this wine as an expression of a
special soil considered as a symbol of harmony between humans and nature. These
wines really taste of soil, stone and salt, are lively and develop not only in
the glass but also in the mouth, ideally they would like to tell you a story.
The idea was born in the late seventies by
Nicolas Joly taking the responsibility of the family wine-growing estate at the
Loire ; he decided to refrain from modernity
and to cultivate the vineyards according to the rules of Rudolf Steiner.
Since several years this philosophy is
interesting for native winegrowers, but is performed in different ways.
Examples: mixed sets (Vienna wine: gemischter Satz) – in
order not giving dominance to one special grape or to produce wine according to
the procedure in Georgia 7000 years ago by using amphoras.
In the gourmet-restaurant ‘Traubenkogel’/Austria/Vienna
there is a special wine company with ‘orange wines’. The response of guests is
rather positive, they want to get a new taste which seems to be correlated with
new quality consciousness, but only 5% of these ‘raw wines’ are from Austria
Certainly this more or less new trend has the
potential to support drinking in moderation.
What about the experience in this field of
biological-biodynamical ‘raw wines’ called also ‘anti-authoritarian wines’ in
your country? Maybe this could be a topic for discussion in Vienna too.
See you soon in Vienna
Petra & Achim
(Comment: excerpt partly from Kurier, Monday
October 15 2012)
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