We are on our way to becoming wine experts. Today, with the help of two professors from the University of Florence, we learned a little bit about the economy of wine production, the Italian classification system, and the steps to evaluating and tasting wine!
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Jill checks the Super Tuscan for color and clarity. It's a pretty intense ruby red
thanks to the blend of San Giovese and Merlot ... |
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Kelsey checks for color and clarity; this bianco IGT is "straw yellow" with some hints of green...
Meredith inspects a chianti classico made by students at the University of Florence.
Made from 100% San Giovese grapes, this one's quite dry and darker than Chianti made from a San Giovese blend. |
Dr. Alampi Sottini and Dr. Scozzafava from the University of Florence explain the basics behind wine production and classifcation while guiding us through the tasting.
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On Saturday, during our trip to the Rassegna del Chianti in the town of Greve, we had to remember to follow these steps without the help of two professionals. Dr. Alampi Sottini recommended we bring an
aroma wheel with us as a guide:
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| Alex, Chiara and Denny |
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| At the 40th Annual Wine Festival in Greve in Chianti |
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