Alcoholic content
It's always been my understanding that the longer the grapes are left on the vine, the higher the alcoholic content, and the sugar content. Ergo, the sweetness of most after dinner liqeuers. I enjoyed the trip of my lifetime in a visit to Rome and Tuscany this summer and thoroughly enjoyed the Italian wines- three times a day. Italian wines are normally 3-6% alcohol content.
They ADD alcohol to ship to the USA. I suppose the same thing can be accomplished by letting the mash ferment for a longer time too. It's been a long time since I've done any reading on the subject. It's too bad they have to add alcohol, because I really enjoyed the lower alcohol varieties for lunch, late afternoon and dinner without getting a buzz or getting tired. Italians, as well as other Europeans do "cut" their wine with water many times. I suppose that's why Italian children are given a taste at a very young age.
rrrhumba
Originally posted by New-born baby
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They ADD alcohol to ship to the USA. I suppose the same thing can be accomplished by letting the mash ferment for a longer time too. It's been a long time since I've done any reading on the subject. It's too bad they have to add alcohol, because I really enjoyed the lower alcohol varieties for lunch, late afternoon and dinner without getting a buzz or getting tired. Italians, as well as other Europeans do "cut" their wine with water many times. I suppose that's why Italian children are given a taste at a very young age.
rrrhumba
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