"old Matusalem oloroso sherry butts for a further four years. These sherry butts from the house Gonzalez Byass are selected exclusively for The Dalmore. Spirits matured in ex-bourbon casks, Matusalem oloroso sherry butts, Madeira barrels, Marsala casks, Port pipes and Cabernet Sauvignon wine barriques are combined in perfect harmony to create a complex, yet smooth single malt. Matured initially in American white oak, the whisky is divided into rare hand-sourced 25 year old sweet Palomino Fino sherry butts and 1980 first fill bourbon casks. These whiskies are then married together in bourbon barrels before being transferred, for the final time"
"the must. The must from the first pressing, the ""primera yema"", is used to produce Fino and Manzanilla; the must from the second pressing, the ""segunda yema"", will be used for Oloroso; the product of additional pressings is used for lesser wines, distillation, and vinegar. The must is then fermented in stainless steel vats until the end of November, producing a dry white wine with 11–12 per cent alcohol content. Previously, the fermentation and initial aging was done in wood; now it is almost exclusively done in stainless steel, with the exception of one or two high-end wines. Immediately after"
"fermentation is complete, the base wines are fortified with grape spirit in order to increase their final alcohol content. Wines classified as suitable for aging as Fino and Manzanilla are fortified until they reach a total alcohol content of 15.5 per cent by volume. As they age in barrel, they develop a layer of flor—a yeast-like growth that helps protect the wine from excessive oxidation. Those wines that are classified to undergo aging as Oloroso are fortified to reach an alcohol content of at least 17 per cent. They do not develop flor and so oxidise slightly as they age,"
"The best fino sherries, aged for longer than normal before bottling, such as Manzanilla Pasada, will continue to develop in the bottle for some years. Fino and Manzanilla are the most fragile types of Sherry and should usually be drunk soon after opening in the same way as unfortified wines. In Spain, Finos are often sold in half bottles, with any remaining wine being thrown out if it is not drunk the same day it is opened. Amontillados and Olorosos will keep for longer, while sweeter versions such as PX, and blended cream Sherries, are able to last several weeks"
"Tinta Francisca de Viseu, Bastardo negro, and Bruñal. The official name in Spain is Baboso negro. Alfrocheiro Preto Alfrocheiro Preto is a red Portuguese wine grape variety planted primarily in the Dão DOC and Alentejano VR. The grape is known for the deep coloring it can add to wine blends. Under the name ""Baboso negro"", it is considered a minor Spanish red grape variety, growing mainly in the provinces of Zamora and Salamanca, in the region of Castile and León. It is one of the authorized varieties of the La Gomera and El Hierro Denominación de Origen, in the Canary"
"Oeil de crapaud and Olho de Sapo. Caiño tinto Caíño tinto (also known as Borraçal in Portuguese) is a red Galician wine grape variety that is also grown in Portugal's Vinho Verde wine region where it is known as Borraçal. In Spain, it is a permitted variety in the ""Denominación de Origens"" (DOs) of Rías Baixas and Ribeiro where it produces highly perfumed wines with noticeable tartness and high acidity. Among the synonyms that have been used to describe Caiño tinto and its wines include Azedo, Bagalhal, Bogalhal, Borraco, Borrasao, Bougalhal, Bovvaco, Cainho Gordo, Cainho Grande, Cainho Grosso, Caiño Gordo,"
"of flor took on new distinction amid the salty sea breezes that cooled most of the area's bodegas. The finos produced here were even lighter and more delicate with a freshness reminiscent of apples. They began to call these wines manzanilla or ""little apple"". The bodegas also found that if they limited the number of times that fresh wine was added to the solera they could develop a wine style between fino and oloroso that would have some of the fragrant qualities that flor added, but with a little more oxidation and concentration of flavors. This style was reminiscent of"
"most of the wine world was still geared towards sweet and strong wines, and the Portuguese were seeing great success in adding brandy to make their port wines stronger. The Jerezanos began to experiment with adding brandy to Sherry and discovered that the increased alcohol content also had the effect of killing off the flor, which then made the wine oxidize more and develop into another style of wine. The merchants began to call this wine oloroso meaning ""pungent"". The Sherry makers in Sanlúcar were a little more restrained in the use of their brandy, finding that the unique aspect"
"Fina and Loureira, and Arinto tinto is a synonym of Tempranillo. Arinto Arinto or Arinto de Bucelas is a white Portuguese wine grape planted primarily in the Bucelas, Tejo and Vinho Verde regions. It can produce high acid wines with lemon notes. Arinto is also known under the synonyms Arintho, Arintho du Dao, Arinto Cachudo, Arinto Cercial, Arinto d'Anadia, Arinto de Bucelas, Arinto do Douro, Arinto Galego, Asal Espanhol, Asal Galego, Assario branco, Boal Cachudo, Branco Espanhol, Cerceal, Chapeludo, Malvasia Fina, Pe de Perdiz branco, Pederna, and Pedernao. Arinto (or Arintho) is also part of the name of, or a"
"Vin Santo. Several styles of Vin Santo are permitted here, including Occhio di Pernice and ""Amabile"" with a minimum alcohol level of 11%. For regular and ""Amabile Vin Santo"" the wine must be composed of at least 70% Trebbiano and Malvasia bianco with other local white grape varieties permitted to fill in the remaining 30%. The wine must be aged for at least 3 years prior to release, with wines aged for a minimum of 4 years permitted to be labelled as ""Riserva"". For Occhio di Pernice the wine must be composed of 50–70% Sangiovese, 10–50% of Malvasia nera and"
"a wine labelled ""Cabernet""), Pinot blanc, Pinot grigio, Pinot nero, Raboso, Friulano, Verduzzo Trevigiano and Verduzzo Friulano (which can be made separately or together as a wine labelled ""Verduzzo""). For wines to qualify for DOC labeling the stated variety must make up at least 95% of the blend from grapes that are harvested within a maximum yield restriction—11 tonnes/hectare for the Cabernets, Verduzzos and Friulano varieties, 12 tonnes/ha for the Pinots, 13 tonnes/ha for Merlot and 14 tonnes/ha for Raboso. The finished wines also must meet a minimum alcohol level—11.5% for all varieties except Merlot and Friulano which only need"
"Vin Santo must have a minimum 16% alcohol level and is composed of at least a 70% blend of Trebbiano and Malvasia with other local white grape varieties permitted to make up the remaining 30%. The Occhio di Pernice style must have a minimum alcohol level of 17% and is composed of 50-100% Sangiovese with other local white or red grape varieties permitted to make up to 50% of the remaining amount. The wines are to be aged a minimum of 3 years prior to release with wines aged for at least 4 years eligible to be labelled as ""Riserva"""
"is produced in a variety of styles, ranging from dry, light versions such as finos to much darker and sometimes sweeter versions known as olorosos. Cream sherry is always sweet. Vermouth is a fortified wine flavoured with aromatic herbs and spices (""aromatised"" in the trade) using closely guarded recipes (trade secrets). Some of the herbs and spices used may include cardamom, cinnamon, marjoram and chamomile. Some vermouth is sweetened; however, unsweetened or dry, vermouth tends to be bitter. The person credited with the second vermouth recipe, Antonio Benedetto Carpano from Turin, Italy, chose to name his concoction ""vermouth"" in 1786"
"overlaps with those of Brunello di Montalcino but with different restrictions on wine production. The white Vin Santo must be composed of a blend of at least 70% Grechetto, Trebbiano and Malvasia with other local white grape varieties permitted to fill in the remaining 30%. The wine is then aged for a minimum of 3 years with those aged for at least four permitted to be labelled as ""Reserva"". The Occhio di Pernice is composed of at least 50% Sangiovese with other local grape varieties permitted to fill in the rest of the blend. The wine is aged for a"
"of modern winemaking techniques with its emphasis on limiting oxidation and preserving freshness, have improved the overall quality of Fiano wines over the years. However, some producers that still practice more traditional winemaking techniques can still produce wines that come across as heavy and be prone to premature oxidation. In the opinion of wine expert Oz Clarke, well made examples of Fiano from favorable vintages should have a fair amount of weight on the palate with a floral aroma and notes of honey and spice with the potential to continue improving with bottle age. The Italian wine Fiano di Avellino"
"the DOC/G label. The wines of which Montepulciano must account for a majority of the blend are in bold. Montepulciano ripens late and has a tendency to favor producing large yields. The grapes can be plump with a low skin to juice ratio. However, the skin has a fair amount of pigmented tannins and color producing phenols that with maceration can produce either a deep ruby colored wine or a pink ""Cerasuolo"" wine. Compared to most Italian varieties, Montepulciano has moderately low acidity and more mild (i.e. softer) than bitter edged tannins. Wine expert Oz Clarke describes Montepulciano as producing"
"aromatic wines. The most successful red wine grape has been Vinhão, followed by Azal Tinto and Espadeiro. These grapes can produce wines with deep purple coloring and peppery notes. Vinho Verde Vinho Verde () (literally 'green wine') refers to Portuguese wine that originated in the historic Minho province in the far north of the country. The modern-day 'Vinho Verde' region, originally designated in 1908, includes the old Minho province plus adjacent areas to the south. In 1976, the old province was dissolved. Vinho Verde is not a grape variety, it is a DOC for the production of wine. The name"
"Caiño tinto Caíño tinto (also known as Borraçal in Portuguese) is a red Galician wine grape variety that is also grown in Portugal's Vinho Verde wine region where it is known as Borraçal. In Spain, it is a permitted variety in the ""Denominación de Origens"" (DOs) of Rías Baixas and Ribeiro where it produces highly perfumed wines with noticeable tartness and high acidity. Among the synonyms that have been used to describe Caiño tinto and its wines include Azedo, Bagalhal, Bogalhal, Borraco, Borrasao, Bougalhal, Bovvaco, Cainho Gordo, Cainho Grande, Cainho Grosso, Caiño Gordo, Caiño Grosso, Esfarrapa, Esfarrapas, Espadeiro Redondo, Morraça,"
"Palomino and Albillo. Red varieties are Caíño tinto, Sousón, Ferrón, Mencía, Tempranillo, Brancellao, Garnacha tintorera Ribeiro (DO) Ribeiro is a Spanish Denominación de Origen (DO) (""Denominación de Orixe"" in Galician) for wines located in the northwest of the province of Ourense (Galicia, Spain), in the valleys formed by the rivers Miño, Arnoia, Avia and Barbantiño. It has an area of 30 km² including 9 municipalities in their entirety and parts of four others. Ribeiro has a long tradition of producing and exporting wine from the Galician Atlantic ports. It is believed that the first vineyards were planted by the ancient"
"wines can even be fortified with grape spirit added during fermentation, like Port. These fortified examples are usually labelled as Vin Santo Liquoroso. The colour of wine Vin Santo can range from a pale to dark amber to even neon orange. The flavours typical of Vin Santo often include nutty or raisin notes with honey and cream attributes. In Italy it is traditionally served with biscotti that may be dunked into the wine. For most of the 20th century, Vin Santo was often sold as basic ""vino da tavola"" due to Italian wine authorities' difficulties in classifying the many different"
"""Riserva"" wine. Both the ""Amabile"" and ""Abboccato"" wines must be composed of at least a 70% blend of Trebbiano and Malvasia with local grape varieties permitted to fill in the remaining 30%. Offida DOC in Marche, includes 19 comuni within the region but only 2 are allowed to produce Vin Santo. The wine must have a minimal alcohol content of 12% and be aged for at least 3 and half years prior to release. The wine must be composed of at least 85% of Passerina with the remaining 15% coming from local white grape varieties.<br> Trentino DOC is a large"
"the nearby town of Ostuni. The primary grape variety of the DOC classified red wine is Ottavianello (also known as Cinsaut in France), with the wine sometimes labeled as ""Ostuni Ottavianello"". Ottavnianello must comprise at least 85% of the blend. Up to 15% may consist of Negroamaro and/or Malvasia Nera and/or Notar Domenico and/or Sussumaniello grapes. The white DOC classified wine, Ostuni Bianco, is composed of a blend of mostly Impigno and Francavilla. Impigno must account for at least 50% of the blend with Francavilla usually comprising the remainder. DOC regulations also permit an inclusion up to 10% of Bianco"
"the added term ""Superiore""—which is reserved for wines that have at least 3.5 bars of pressure in the unopened bottle, while the Col Fondo generally have 2.5 bars. In Italy, Prosecco is a ubiquitously used wine. Outside Italy, it is most often drunk as an apéritif, much as Champagne is. As with other sparkling wines, Prosecco is served chilled. Unlike Champagne, Prosecco does not ferment in the bottle, and it grows stale with time. It should be drunk as young as possible, preferably within three years of its vintage, although high-quality Prosecco may be aged for up to seven years."
"""Superiore"" bottling for its varietal Verduzzo with a higher minimum alcohol level of 11% while Isonzo also allows for a slightly sparkling ""frizzante"" style. The Isonzo DOC also produces a late-harvest white blend labelled as ""Vendemmia Tardiva"" that can feature Verduzzo along with Friulano, Pinot bianco and Chardonnay. In Friuli Grave, the varietal requirement is at least 85% with yield restrictions of 13 tonnes/ha and minimum alcohol level of 11% or 12% for ""Superiore"" bottling. Verduzzo harvested at slightly higher yields (up to 14 tonnes/ha) and with a lower alcohol level of at least 10.5% is permitted for use in"
"3 years prior to release.<br> Sant'Ántimo DOC in Tuscany, the boundary of this DOC overlaps with those of the DOCG wine Brunello di Montalcino. Both a white and Occhio di Pernice style are permitted with a minimum alcohol level of 11.5%. For the white styles a blend of Trebbiano and Malvasia bianco must compose at least 70% of the wine with other local white grape varieties permitted to fill in the remaining 30%. The Occhio di Pernice styles are made from 50–70% Sangiovese, 30–50% Malvasia nera and up to 20% of other local red grape varieties. Both styles of wines"
"nearly two-thirds comes from the Chieti province though many of the more critically acclaimed versions come from the lower yields and less fertile ferrous clay and limestone vineyards of the northern Teramo and Pescara provinces. From the mountainous province of L'Aquila, a ""rosé"" made from Montepulciano called ""Cerasuolo"" is a specialty of the region. These deep cherry pink wines get their color from the highly pigmented Montepulciano grape that requires only a very brief period (sometimes less than a day) of maceration time prior to pressing. According to wine experts Bastianich and Lynch, these wines tend to be ""heartier"" than"
"Vin Santo Vin Santo or Vino Santo (""holy wine"") is a style of Italian dessert wine. Traditional in Tuscany, these wines are often made from white grape varieties such as Trebbiano and Malvasia, though Sangiovese may be used to produce a ""rosé"" style known as ""Occhio di Pernice"" or eye of the partridge. The wines may also be described as straw wines since they are often produced by drying the freshly harvested grapes on straw mats in a warm and well ventilated area of the house. (However, several producers dry the grapes by hanging on racks indoors.) Though technically a"
"some as a special category with its own aficionados. This category usually refers to whether the whisky was finished (aged first in another cask and then transferred to an Oloroso cask or butt for finishing) or fully matured (taken directly off the still and matured entirely in an cask that once held Oloroso.) The Oloroso wine infused in the wood of the casks imparts some of the flavor and aroma of the wine to the whisky during the aging process. Oloroso casks are also used to age brandy for the same reasons. Whisky that was only matured in Oloroso casks"
"is often characterized as a pale straw colored wine with strong aromas of spice and floral notes. On the palate, those aroma notes are often present along with honey and nutty hazelnut notes. Over the years Fiano and its wines have been known under various synonyms including Apiana, Apiano, Fiana, Fiano di Avellino, Fiore Mendillo, Foiano, Latina Bianca, Latina Bianca di Barletta, Latino, Latino Bianco, Minutola, Minutolo, and Santa Sofia. Fiano (grape) Fiano is a white Italian wine grape variety that is grown primarily in the Campania region of southern Italy and on the island of Sicily. In Campania, this"
"five times more white than red wine. Collio wine is typically full bodied and rich, made as a varietal or blend of Friulano, Ribolla Gialla, Malvasia Istriana, Chardonnay, Pinot bianco, Pinot grigio and Sauvignon blanc. Red wine under the designation ""Collio Rosso"" is made from a blend of Merlot, Cabernet franc and Cabernet Sauvignon. The general ""Collio Bianco"" designation can also include the white grapes Müller-Thurgau, Picolit, Riesling, Traminer and Welschriesling as well as the white juice from the red wine grapes of Cabernet Sauvignon and Pinot nero. Located to the northwest of the Collio Goriziano, the Colli Orientali del"
"well. German Pinot gris are more full-bodied with a balance of acidity and slight sweetness. In Oregon the wines are medium bodied with a yellow to copper-pink color and aromas of pear, apple, and/or melon. In California, the Pinot gris are more light bodied with a crisp, refreshing taste with some pepper and arugula notes. The Pinot grigio style of Italy is a light-bodied, often lean wine that is light in color with sometimes spritzy flavors that can be crisp and acidic. Pinot gris is considered an ""early to market wine"" that can be bottled and out on the market"
"particularly in the Murgia region in the province of Taranto. Here the grape is usually blended with Verdeca in the ""Denominazione di Origine Controllata"" (DOC) wines of Gravina, Lizzano, Locorotondo, Martina Franca and Ostuni. Outside Italy, the grape can be found in the South Australian wine region of Riverland, where it is notable for maintaining high levels of acidity even when harvested late in the season, despite the very warm continental climate of this wine region. As of 2012, there were of ""Bianco d'Alessano"" growing in Australia. Here, the grape is sometimes made as a varietal, with examples of Australian"
"San Gimignano DOC in Tuscany, the boundary of this DOC overlaps with those for the DOCG wine Vernaccia di San Gimignano. Both a regular white Vin Santo and an Occhio di Pernice are permitted with minimum alcohol levels of at least 11.5%. Regular Vin Santo must be composed of at least 50% Malvasia, 30% Trebbiano, up to 20% Vernaccia and up to 10% of other local grape varieties. The Occhio di Pernice must be composed of 70–100% Sangiovese with other local red grape varieties permitted to fill in the remaining 30%. Both styles need to be aged for at least"