Wine Culture and Information - Volume 17
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  Editorial Issue 11, September 2003   
DiWineTaste's New Web SiteDiWineTaste's New Web Site MailBoxMailBox  Contents 
Issue 10, Summer 2003 Follow DiWineTaste on Follow DiWineTaste on TwitterIssue 12, October 2003

DiWineTaste's New Web Site


 Just after one year from the publication of the first issue of DiWineTaste, the edition of October 2002 was out in September, we decided to do a new step forward in our editorial activity and the result is the releasing of a new web site as well as the availability of new services for our readers. The first and most important change is about the magazine; besides continuing to be published in Acrobat® PDF format, the magazine will also be available “online” in order to allow the reading of the reports by using a browser and therefore offering another way for our readers to read the magazine.

 Even back issues are available for “online” reading as well as being available in Acrobat® PDF format, a mean which gives indisputable advantages, in particular for printing, and allows readers to have a copy of the magazine to be read every time and everywhere they wish and in a way no computer would allow. The Acrobat® PDF format is a mean we believe into and we will continue to believe in it, it will not be abandoned, however the availability of an “online” publication offers new possibilities and, we wish so, it will be useful for our readers as they will be able to choose the way and the format which suits their needs and habits best.


DiWinetaste's new web site
DiWinetaste's new web site

 In order to allow a better usability of the new site and of reports of every DiWineTaste's edition, in the home page is available a tool which allow to search for one or more specific terms in every document and in every page of the site. Searching for a subject or a specific page can also be accomplished by using the site's index page which displays a complete list, in alphabetical order, of every page available. Like we said, in the back issues page are available all DiWineTaste's issues, both for online reading and in Acrobat® PDF format, besides that, back issues are also available in a single HTML file in order to allow the magazine to be printed from the browser. No matter this latter possibility allows the printing of the whole magazine, we suggest our readers to download the Acrobat® PDF format which is certainly more appropriate for printing.

 Changes are not just that. We also added a special section dedicated to the service of wine and to its main aspects. The purpose of this section it to provide a quick “handbook” with suggestions and essential information about the service of wine. In this section are currently available specific information about serving temperature, wine glasses as well as an essential list of accessories used for service. At the end of every page of any specific subject are shown some links to other pages useful to anyone who wants to know more and get more information about the subject. We also thought about the “fun” side of wine. Anyone who wishes to test his or her knowledge about the world of wine, hopefully discovering new things in the perfect spirit of the “game”, will find useful using EnoQuiz, a quiz about general and international wine culture. EnoQuiz will show a quiz, every time different, made of ten questions of three difficulty levels: four easy questions, scoring one point each, three average questions, scoring two points each, and three difficult questions, scoring three points each. The result is determined by the score of every question and after having answered every one of them, will be shown the right and wrong answers.


 

 Based on the idea behind the “Wines of the Month” column, in the site is available a new service, “Wine of the Day”, which suggests a new wine every day, selected by our editor, chosen among the wines recently evaluated by our tasting committee. A way to let our readers know about the latest wines included in the guide as well as the activity done by DiWineTaste, moreover, a way for suggesting a wine every day. Even “DiWineTaste's Wines Guide” has been improved by adding new information and new suggestions about wines. The most relevant change is about wine detail's form. Besides the information already present, label, name of wine and producer, organoleptic comment and enogastronomical match, it has been added a geographical map where the wine's region of origin is shown, an useful element in order to improve the knowledge about wines as well as having a direct and quick information about wine's origin.

 Wine detail's form also offer information on how to serve a specific wine. At the end of the form it is suggested the glass and the temperature at which the wine should be served, as well as the possibility of getting more information about these two important aspects. The enogastronomical tool of the guide has been improved as well by getting more flexible and versatile. Besides entering generic foods, now it is also possible to enter the name of recipes or specific ingredients, such as “spaghetti carbonara” or ”eggplant”. Lastly, we also tried to make our wines guide a more complete and useful tool, a reference guide for our readers which already expressed their high appreciation for this service and, we hope so, they will continue to appreciate more and more.

 We wish this new step will be appreciated by our readers and wine producers, just like all the other things we did in the past. As always we are very glad to receive your comments and your opinions about what we made, in the hope you will help us in offering a better service to you as well as wishing our job to help spreading the right appreciation and culture of wine world. We hope the “surprise” you found at your return from your vacation time will be appreciated and, once again, holding a glass in our hand we certainly look forward to the forthcoming harvest in the hope to fill it with the new results and efforts from every wine producer that, we are certain of that, will be capable of giving us new emotions thanks to their art and mastery. A sincere wish to all wine producers, to the ones who honored us with their trust and preference, and also to the ones who, we hope so, will honor us with their trust. A special wish to our readers as well, even though summer time is almost over, we still have the pleasing thought to know we are having lots of bottles in front of us waiting to be opened and tasted, while reminding, always and anyway, the pleasure of wine is inevitably made of moderation and, last but not the least, by quality. Enjoy browsing DiWineTaste's new web site and enjoy reading the magazine!

 



   Share this article     Summary of Editorial column ABC Wine 
  Editorial Issue 11, September 2003   
DiWineTaste's New Web SiteDiWineTaste's New Web Site MailBoxMailBox  Contents 
Issue 10, Summer 2003 Follow DiWineTaste on Follow DiWineTaste on TwitterIssue 12, October 2003

MailBox


 In this column are published our reader's mail. If you have any comment or any question or just want to express your opinion about wine, send your letters to our editorial or fill in the form available at our site.

 

What do you think about the thesis which says the aging of any wine has a negative effect as it inevitably leads to its oxidization? This oxidization may also be useful in hiding any possible defect, which should not be present, anyway, oxidization is a negative effect for the quality of wine and it should not need any aging to improve. Producers who say the wine is not ready and needs aging are just in bad faith because they want to hide wine's faults which should always be at its best at the moment of commercialization.
Piero Bellavita -- Bergamo (Italy)
Dear Mr. Bellavita, there is one thing we absolutely agree with you: oxidization is a negative effect for the quality of wine. However, it should be remembered that some extraordinary wines, such as Jerez and Marsala, are like that also thanks to the effect of oxidization. During the process of aging of a wine, oxidization is not the only thing happening. Enological chemistry teaches us that other events occur as well, such as reduction, as well as other factors of chemical origin which alter the quality of wine and its components. Aging is not just oxidization. If a mature wine is different from its young equivalent it is also because of these events, result of the patient work of time, which allowed the changes, and changing does not always mean worsening. Moreover it should be considered some wines are purposely made with the specific goal of benefiting of the changes of time, and most of the disciplinary concerning the production of wine require some aging, even years, before releasing the wine on the market. Whether wines should be at their best condition at the time of commercialization is something certainly agreeable and, first of all, honest. It should also be considered that producing wine, in particular quality wine, is an expensive task: keeping a bottle in the cellar for some years waiting for time to make that wine ready to be sold would just increase costs which would be paid by consumers. Lastly, it should be remembered that if it is true certain faults may disappear with time, there are other which get more evident with time, moreover, the magic of time and of aging is a luxury not every wine can afford, indeed, there are wines which are good in their youth and get worse with aging, and this also happens for some prestigious wines. Even youth, as well as other cellar tricks, may be useful in hiding some wine faults that would get evident with time.



I heard about some wineries producing organic wine. What is an organic wine?
Marvin Lockridge -- Terrell, Texas (USA)
Unfortunately, there is still confusion about organic wine and most of the time, prejudices as well. It is wrongly believed organic wine is a sort of inferior wine, made with approximative ways and less modern, therefore having lower quality. Indeed there are many wineries which decided to make organic wine and getting extraordinary results, denying, as a matter of fact, this absurd prejudice. Organic wine is, in general terms, a wine produced without making use of any chemical or synthetic altered pesticide or fertilizer as well as not making use of sulfur dioxide, or at least in little quantities, during the vinification process. However it should be considered every country has specific laws and norms about the production of organic wines which are usually controlled by proper organizations and requirements vary from country to country. For example, in certain countries there are laws about the filtering processes, about materials to be used for bottling, aging and keeping of wine, as well as the prohibition of making use of corks bleached with chemical substances.






   Share this article     Summary of Editorial column ABC Wine 
  Editorial Issue 11, September 2003   
DiWineTaste's New Web SiteDiWineTaste's New Web Site MailBoxMailBox  Contents 
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