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Another interesting post in the New York Times by Alice Feiring on her California Sagrantino producing adventure. Apparently the Sagrantino grapes picked are too sweet which will probably result in too high an alcohol level –even though Sagrantino di Montefalco produced here in Umbria has a fairly high alcohol content -generally around 14% to 14.5%. In fact from the video (see the post below) the grapes looked like they were well on their way to being “passito” (the sweet version of Sagrantino produced using grapes that are allowed to dry out). The interesting thing is that in California this problem of excess sweetness can be corrected simply by adding water –which, as is noted in the article, is not permitted in Italy.
On a different note I spent yesterday being a bit of a geek and playing with setting up a couple of mini-websites for our Italian cooking tours and cooking holidays here in Umbria. I must say that I am fairly pleased with the results.
