Archives des sauvignon - Blog World Grands Crus Thu, 24 Apr 2014 07:00:41 +0000 en-US hourly 1 https://wordpress.org/?v=7.1.3 https://blog.worldgrandscrus.com/wp-content/uploads/2026/10/logo-wgc-compact-1-150x150.png Archives des sauvignon - Blog World Grands Crus 32 32 Balsamic Vinegar https://blog.worldgrandscrus.com/en/balsamic-vinegar/ Thu, 24 Apr 2014 07:00:41 +0000 https://blog.worldgrandscrus.com/en/?p=138 The traditional balsamic vinegar is the most delicate existing condiment. Made exclusively from cooked grape must. The obtained juice is boiled down to 60% of its volume. Following that, it will be left to mature in oak casks for several years and undergo several manipulations and further boiling down processes. Next it will be transferred […]

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]]> The traditional balsamic vinegar is the most delicate existing condiment. Made exclusively from cooked grape must. The obtained juice is boiled down to 60% of its volume. Following that, it will be left to mature in oak casks for several years and undergo several manipulations and further boiling down processes.
Next it will be transferred to smaller barrels, at each transfer a different type of wood is used, cherry, followed by chestnut, birch and at the end, in ash barrels. This process will take 12 years.
The traditional balsamic vinegar has to mature for 12 years, but also 18, 25, 50 and even sometimes 100 years and more. The older it is, the more the mellowness takes over the acidity and the more the concentration of the aromas are extreme, but of course, the rarer it is, the more expensive it gets.
he best Balsamic vinegar in the world comes fro the Modena region in Italy, where it can only be produced from the following varieties of grapes. Lambrusco, Ancellota, Trebiano, Sauvignon and Sgavetta.
Produced at just a few units per year, the 50-year-old Balsamic vinegar represents absolute excellence, and as far as the century old vinegar is concerned, it is only produced on demand.
Close to an elixir, synonymous of perfection, these vinegars possess an incredible harmony and complexity, being extremely long in taste with a real evolution of their flavors, same as a Grand crus. The Giuseppe Giusti vinegars represent what’s best in Modena vinegars since 1598. They had the privilege of apposing the emblems of the royal house of Savoie, being the purveyors to the King of Italy, Vittorio Emanuele III.

To this day, the Giuseppe Giusti brand is internationally recognized as the greatest expression of Italian balsamic vinegars.

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]]> The color of wine https://blog.worldgrandscrus.com/en/the-color-of-wine/ Fri, 28 Feb 2014 09:00:13 +0000 https://blog.worldgrandscrus.com/en/?p=89 The color of wine is not only a matter of variety, it is also a result of maceration. Wine is one of the few beverages with a multitude of colors and shades that change over time. The pulp gives a white grape juice, so that if the grape is separated from the pressed mash, we […]

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]]> The color of wine is not only a matter of variety, it is also a result of maceration. Wine is one of the few beverages with a multitude of colors and shades that change over time.
The pulp gives a white grape juice, so that if the grape is separated from the pressed mash, we will obtain white wine. But if we macerated red grape skins with the juice for about four weeks, you’ll get a red color that will be lighter or darker depending on the variety and therefore resulting in red wine.
For the rosé, it is simply a matter of separating the mash from the juice once the liquid has reached the desired color.
To make white wine, we take grape varieties for the creation of white juices, such as Chardonnay, Sauvignon, Semillon, Riesling, Gewürztraminer, Clairette etc. and for the reds; black varieties such as Merlot, Cabernet Sauvignon, Cabernet Franc, Syrah, Grenache etc.
There are exceptions to the rule, pinot noir has a beautiful red color but lacking intensity, its other varieties being “Gris” or “Meunier”; or the Grenache that can be black or white and the gamay who is black yet used for a white juice. After that, it is only a question of maceration techniques.
The changing color of the wine during the aging in the bottle comes from a redox reaction as well as the assembly of various pigments, tannins gradually take over the wine color, giving them a brownish tint, gently announcing the wines’ decline.
To avoid damage due to the light, great wines with a long storage potential are always bottled in dark glass flasks, preserving their colors with all the magical shades typical of great wines.

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