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The best ones are made from high-acidity red-wine grapes. Look for sparkling shiraz, dry Lambrusco, Gamay-based vin du bugey, and my personal favorite, barbera frizzante.
The appellation received full recognition by a High Court decision in 1937. [3] [full citation needed] In the 1930s, Count Henri de Régis, the owner of the Château de Ségriès in the heart of the village of Lirac improved the quality of his wines until in 1945 he obtained the highest distinction, a cru, of the Côtes du Rhône. Two years ...
Prokupac (Serbian Cyrillic: Прокупац) is a red Serbian wine grape that is used for producing high quality red wine, modern rosé types and less frequently a traditional darkly colored rosé. The grape is noted for the high sugar levels it can achieve prior to harvest and the high levels of alcohol it can produce following fermentation ...
Tuscan Chianti in a traditional fiasco. Italian wine (Italian: vino italiano) is produced in every region of Italy.Italy is the country with the widest variety of indigenous grapevine in the world, [1] [2] with an area of 702,000 hectares (1.73 million acres) under vineyard cultivation, [3] as well as the world's second largest wine producer and the largest exporter as of 2023.
After World War II, the wines gained a reputation in the Paris bistro scene as an easy drinking white wine equivalent to Beaujolais. In the late 1970s and 1980s, a wave of quality consciousness helped elevate the reputation of Sancerre as an elegant and food friendly white wine that became a popular feature on restaurant lists across the globe. [8]
Although red wine contains more of the stilbene resveratrol and of other polyphenols than white wine, the evidence for a cardiac health benefit is of poor quality and at most, the benefit is trivial. [ 158 ] [ 159 ] [ 160 ] Grape skins naturally produce resveratrol in response to fungal infection, including exposure to yeast during fermentation .
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