The holidays are approaching, it’s that time of the year when I search for specialty food and drinks.
I read about wines fermented in the bottle instead of barrels and got interested. I found Lunaria, a fizzy wine made in Italy with an ancestral method of fermentation in the bottle.
I know a friend who is still using ancient filters belonging to his grandfather to make the same style of wine.
Almost any grape is good to produce wine fermented in the bottle. Grape gets pressed as usual to turn it into must. As soon as the must starts to ferment, meaning the sugar reduces and alcohol increases, the wine must gets filtered and bottled. By doing this, the natural fermentation stops and that small amount of sugar left in the liquid starts a new fermentation right in the bottle, giving a unique flavor to the final product. The residue at the bottom of the bottle looks like small crystals and tastes sweet.
Baresana, Menavacca, Primus, Sweet White Muscat are the grapes used in the region of Puglia to make this style of wine.
The next bottle is Cremant de Borgogne. I learned about it while I was watching one of my favorite shows “Escape To The Chateau” produced by Dick and Angel Strawbridge, a British couple who bought a dilapidated Chateau in France and moved the entire family to start their new lives in France.
They are different styles of wines and both are excellent choices. The producers don’t pay me a cent to say these nice things, it is my choice, my taste and my preference over some other wines.
What food do I pair these wines with? Nuts and cheeses, savory aperitifs, caviar, and any celebratory food. Any time is a good time to pop a cork. Ciao,
Valentina
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Valentina Cirasola is an interior-fashion consultant, author of 6 published books, a storyteller, and a blogger of many years. Her books are non-fictional practical ideas to apply in the home, fashion, cooking and travel.
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