Montepulciano pronounced “mon-ta-pull-channo” is one of the more confusing names in the wine world, as it is both a place name and a grape name. To make matters more complex, wines made in Montepulciano are not made from its eponymous grape. Confused? Exactly!
“Hard cider” is the term given to the alcoholic beverage that is made from fermented apples in order to distinguish it from the non-alcoholic version that is known simply as “cider.” Hard cider is made in virtually the same way that wine is made, via the conversion of simple sugars in the fruit into ethanol, by adding yeasts.
1. Tempranillo is a very old variety with historical references to the grape dating back to 1807; however, it is believed that the variety was brought to the Iberian Peninsula of Spain and Portugal by the Phoenicians over 3,000 years ago.
There is much debate in the world of wine about the impact that soil has on wine. Soil types differ by the size of particles, mineral and nutrient content, amount of decomposed organic material, and water retention capacity. Volcanic soils are different as they can be formed by a variety of events like slow flowing lava, explosively expelled rock, and airborne ash that settles to form a new layer.
Originally, there were six noble grapes identified: Cabernet Sauvignon, Pinot Noir, and Merlot for the reds; and Chardonnay, Sauvignon Blanc, and Riesling for the whites. “Noble grapes” is a term that was coined to describe international grape varieties that were the most recognized for the top-quality wine they produce.