The recovery of light, easy and 'not to be explained' wines - Lifestyle

The consumption of wine seems to become simpler and lighter with a preference for wine enthusiasts for low-alcoholic productions, typical of a territory, more and more often pink, easy to drink and to tell. Pool wine or informal occasions seem to undermine solemn tastings led by experts with descriptions in terms of tannins, anthocyanins, malolactic fermentation. A trend photographed for the first time by the trio of industry critics Armando Castagno, Fabio Rizzari and Giampaolo Gravina, authors of the book "Wines to be discovered. The recovery of light wines"where about 40 whites, 2 sweets and / or liqueurs, 13 rosés and a dozen red wines have been selected" to be extravagant as surprising ". A geography of productions of each Italian region," little known and handcrafted that in the together they redeem smoothness "emphasize Castagno, Rizzari, and Gravina. Poolwine was born, an online editorial project launched by Vincenzo Donatiello, sommelier of the Piazza Duomo restaurant in Alba, three Michelin stars led by chef Enrico Crippa." thirst, which in France they define as vins de soif "explains Donatiello. A trend that is now reflected also in the awards of international competitions and in the wine guides . During the recent tastings carried out in Verona, says Daniele Cernilli, curator of the essential guide DoctorWine and founder of the Gambero Rosso Guide to Italian wines, for the creation of 5Stars- The Book, an initiative by Stevie Kim with the collaboration of Vinitaly International and Assoenologi, there was a particularly used definition: "deliciuos wine", the "delicious wine" and also "deliciousness", the "deliciousness". A concise definition of those wines, not particularly complex, but which were very representative of a variety or type, then easy to drink, enjoyable, immediate, and not expensive. "These are wines that should not be explained - underlines Cernilli - and like Piero Angela has the ability to make science understand the general public, these glasses can speak to everyone, and especially to the new generations." Delicious "wines, unpretentious, but which could be within reach of many pockets and were made very well from a technical point of view.
    In the summer, of course, consumption actually takes place also on the beach or in the pool, where what nutritionists call "complementary energy food" finds space for an aperitif at dinner . A friend for sportsmen, a bogeyman for the costume test. Biologist Camilla Rabachino of the University of Eastern Piedmont has to be taken into account in the magazine Il sommelier, that the energy contribution can be calculated in the measure of 700 average calories per liter, to reach a maximum of 1500 calories for fortified wines. "But to think about the food function of wine in purely dietician terms was fu orviante "underlines that historically palatability has prevailed, together with the stimulating and digestive function. Wine is therefore to be considered a nutrient capable of supplying energy that can be used as fuel by our body. A 250 ml wine glass with a 12% alcohol content provides about 165 Kcal ". And for those who choose to drink evocative wines from the sea, Italy is very satisfied in the Vineyard. In Italy, almost one of the most suitable wine areas (Dop) on three faces the sea, stressed the head of Nomisma Wine Monitor Denis Pantini in a conference sponsored by the Marche Institute of Wine Protection (IMT) to enhance the Doc Bianchello del Metauro. According to the analysis, presented on the occasion of the 50th anniversary of Doc Bianchello del Metauro, 31% of the 408 Dop of the Peninsula boasts production areas with outlet to the sea, with Marche, Liguria, Sardinia, Sicily, Calabria, Puglia, Molise and Abruzzo which have a 'maritime' percentage of their denominations beyond the 75%. A singular incidence among the main producing countries, destined to grow if we take into consideration that - with the exception of Prosecco, which in any case overlooks the coast - in Italy The production of 'maritime' wines has grown by 45% in recent years, compared to + 13% of the other wines.