Food And Wine Harmony History Essay

Italy is a unitary legislative state in Southern Europe. It is the fifth most populated country in Europe, and the 23rd most populated in the world. Rome, the capital of Italy, has for periods been an administrative and religious centre of Western society as the capital of the Roman Empire and place of the Holy Sea. Modern Italy is an independent republic. It has been graded as the world’s 24th most-developed nation and its Quality-of-life Index has been graded in the world’s first ten in 2005.Italy delight in a very high standard of existing, and has a great GDP per capita.


The terrestrial known as Italy today has been the structure of European cultures and peoples, such as the Etruscans and the Romans. Italy’s capital, Rome, was for periods the administrative centre of Western society, as the capital of the Roman Empire. After its failure, Italy would endure numerous assaults by foreign peoples, from Germanic societies such as the Lombards and Ostrogoths, to the Normans and later, the Byzantines, among others. Times later, Italy would become the origin of the Renaissance, an immensely fruitful intelligent movement that would prove to be essential in shaping the following course of European thought.

Through much of its post-Roman past, Italy was split into numerous kingdoms and city-states but was united in 1861, a unrestrained period in past known as the “Risorgimento”. In the late 19th era, through World War I, and to World War II, Italy controlled a colonial empire, which extended its law to Libya, Eritrea, Italian Somaliland, Ethiopia, Albania, Rhodes, the Dodecanese and a franchise in Tianjin, China.


Italy did not occur as a state until the country’s association in 1861. Due to this relatively late association, and the historical independence of the regions that include the Italian Peninsula, many societies and customs that are now predictable as distinctly Italian can be recognized by their districts of origin. Despite the governmental and social distinction of these areas, Italy’s contributions to the national and historical legacy of Europe and the world remain massive. Italy is home to the highest number of UNESCO World Heritage Sites to date, and has vast collections of art, culture and writings from many different eras. The country has had a comprehensive cultural impact worldwide, also because frequent Italians migrate to other places during the Italian movement. The country has, generally, an estimated 100,000 monuments


The climate differs significantly from the north to the south of Italy. In the north of the country – the area in the middle of the Alps and the Tuscan-Milan Apennines – the climate is tough, with very cold winters and very hot, mainly humid summers. In central Italy the temperature is milder, with a smaller difference in temperature between summer and winter and a smaller and less powerful cold season than in the north; summers are longer, but the sultriness of the northern metropolises is moderated by the sea. In southern Italy and the islands wintertime are never particularly tough, and spring and autumn climate are similar to those reached in the summer in other areas of Italy.


Italy is situated in Southern Europe and consist of the boot-shaped Italian Peninsula and a number of islands together with the two largest, Sicily and Sardinia. The Apennine Highlands form the peninsula’s backbone and the Alps form its northern borderline, where Italy’s highest peak is positioned on Mont Blanc. The Po, Italy’s longest river, runs from the Alps on the western boundary with France and crosses the Padan plain on its manner to the Adriatic Sea. The country is located at the meeting point of the Eurasian Plate and the African Plate, primary to extensive seismic and volcanic movement. There are 14 volcanoes in Italy, four of which are energetic.


Soil differs throughout the world, and Italy has territory like no other. Both acidic and limy, Italian soils are used to harvest everything from vineyard grapes to routine herbs such as rosemary. Italy is renowned for wines due to its range of soil. Different grapes have need of different soils. Tuscany has such a various range of soil substances, together with volcanic rock and sandstone, that it is one of the finest places in Italy to catch fine wine vineyards.



In the 6th period to Justinian’s Empire, in this historical, the town was marked by dysentery, disregard of Bisanzio and the attacks of pirates. Arabic-Berbers’ arrival at the nearby Granitola mount in the 8th century involved the reopening of commerce and the start of the return of the town, which was retitled Marsa Ê¿AlÄ« “Ê¿AlÄ«’s harbour” located near Punta d’Alga or also Marsa Allah, namely “God’s harbour”, whence the existing name. There is the philosophy that Marsala comes from mare salis “Salt ponds by the sea”. At the end of era 1700, an appearance from the sea reformed again the upcoming of the town: the arrival of the English John Woodhouse who “created” the wine marsala.


Extreme western point of Sicily, the town was originated on Lilibeo cape, from where Aegadian Islands can be implicit. The territory of Marsala, extensive 241 km² , has got a rich cultural and landscape legacy; its zone include the Stagnone Lagoon, where Mozia is situated.

Marsala town till the end of 1970 was inhabited by about 86 thousand people.

The part of Marsala is classified in seismic zone. In the last 200 years three earthquakes of medium-high strength were measured :

18 May 1828 – magnitude 5.17 (about 6° Mercalli scale)

15 January 1968 – Belice earthquake which in Marsala reached 7° Mercalli scale.

7 June 1981 – magnitudo 4.60 (4/5° scala Mercalli scale) with epicentre in Borgo Elefante in Mazara del Vallo, far about 20 km from the town-centre of Marsala.

Marsala wine

Marsala wine is Italy’s most well-known type of fortified wine, addressing from Italy’s sunny southern area.

Marsala is a upper alcohol fortified wine (usually about 17- 20%) that is existing in both sweet or dry variants.

How is Marsala Wine Made?

Marsala is complete from native, natural white grapes – like Catarratto, The ruby-colored Marsalas hail from any mixture of three native red grapes.

The fermentation of Marsala is frozen by the addition of a grape brandy when the remaining sugar satisfied reaches the pre-determined stages according to the sweet/dry style the creator is shooting for. 

Alike to the system of mixing various vintages of Sherry, Marsala often goes complete a perpetual system, where a sequence of vintage mixing takes place.

Marsala Color Classifications:

Ambra (Amber colored) – made with white grapes.

Oro (Gold hues) – made with white grapes.

Rubino (Ruby colored) – made with red grapes, like Pignatello.

White grapes

Chardonnay: This Burgundy diversity is so useful and commercially practical at the same time, that it was widely presented throughout Italy after the phylloxera defeated most Italian vineyards at the end of the nineteenth century. Produced in many flavours all over the country.

Grillo: Full-bodied white used in Marsala and Alcamo blends between others.

Zibibbo: Italian name for Muscat, or Moscato d’Alessandria. Juicer, less fresh and more fermented than Moscato Bianco, it is best recognized for the passito wines from pantelleria, a small island off the western coast of Sicily.

Sauvignon: Homonym of the French Sauvignon Blanc, it is completed into a number of variations throughout Italy.

Catarratto Bianco Comune: Though it is found only in Sicily, this selection accounts for the most-planted white grape in all of Italy. Though it is usually used in variations of Marsala blends, it can be used to make pleasing, low-acid, dry wines.

Red grapes

Cabernet Sauvignon: Firstly from France, this grape is extensively grown all over Italy and has become the base for some of the most respected and luxurious Italian red wines. Similar to other unique French grapes such as Merlot and Cabernet Franc, it was widely established throughout Italy after phylloxera wiped out maximum of northern Italy’s vineyards at the end of the nineteenth century.

Pinot Nero: The Italian variety of Pinot Noir is at its best in Piedmont, Oltrepò Pavese, plus Alto Adige wines.

Sangiovese: Considered Italy’s most honourable red grape, it is the base for several prize-winning wines counting Chianti Classico, Vino Nobile di Montepulciano, Brunello di Montalcino, Morellino di Scansano and, last but not least, the gradually known Sangiovese di Romagna. It is measured a native wild vine that was major domesticated by the Etruscans in the Tuscan – Emilian Apennines. It has a typical black cherry fragrance with scents of wood smoke.

Nero d’Avola: Also called Calabrese, is the most important red grape in Sicily. It is verified into dark, thick, flavourful reds reminiscent of the best Australian Shiraz.

Gamay: Grown widely throughout Italy, it is vinified as Colli Del Trasimeno DOC varietal in Umbria

Popular wineries in Marsala

Alvis Rallo: A fine maker of Marsala wine, Alvis Rallo was started in 1860 by the Rallo family. The wine aged area has a capacity of around 13,000 hectolitres in oak casks having between 20 and 450 hectolitres each.

Buffa Winery: The Buffa winery was started in 1931, the year in which the current owners’ father began to produce and trade Marsala wine in bottles, casks and bottles.

Donnafugata: Donnafugata makes a range of wines counting Lighea Contessa Entellina D.O.C, Opera Unica Marsala Superiore Riserva D.O.C., Tancredi, and Vigna di Gabri Contessa Entellina D.O.Ces in Marsala

Marsala wine

Red wines include…

Nero D’Avola: Nero D’Avola is one of the ancient ethnic grapes and Marsala wine-makers are justly proud of the acknowledgment that this variety is now getting.

Syrah: anyone aware with the southern hemisphere wines will have recognised plenty of Syrah and the weather and territory of Marsala are particularly suited to this tasty grape.

Etna Rosso: a mixture of Nerello Mascalese and Nerello Mantellato this is the wine born on the rich, productive volcanic inclines of Mount Etna.

Cerasuolo di Vittoria: a mixture of Frappato and Calabrese with the conceivable addition of some Grossonero or Nerello Mascalese, this is the well-known wine of the province of Ragusa.

White wines include…

Bianco D’Alcamo: a mixture of Cataratto Grecanico, Damaschino and Trebbiano, this outstanding white can be found all over Sicily, but can only be created in the rich area among Alcamo and Trapani.

Wines prepared from Grillo, Inzolia, Cataratto, Grecanico and Chardonnay are made “in purezza” or mixed together by all the big wine creators, and some are truly excellent.

Aperitif wines include…

The sugar content of the grapes and the drying abilities of the sun mean that Marsala gives itself well to manufacture of dessert wines. The best known of these are:

Marsala: the famous fortified wine first created by the Englishman John Woodhouse in 1773 is a mixture of Grillo, Cataratto, Ansonia and Damaschino with the adding of distilled alcohol. Though it has a status as a sweet wine, there are also some outstanding dry aperitif varieties.

Passito di Pantelleria: prepared from Zibbibo grapes which have been dehydrated in the sun to increase the sugar absorption.

Passito di Noto: 100% Passito Bianco grapes for a pleasant sweetish wine, with sugar-coated hints.


Is the science, manufacture and study of grapes which contracts with the series of events that occur in the vineyard. As soon as the grapes are used for winemaking, it is also known as viniculture. It is a division of the science of horticulture. Duties of the viticulturist include: observing and directing pests and diseases, fertilizing, irrigation, shelter management, monitoring fruit growth and appearances, deciding when to harvest and vine cropping during the winter months.


Winemaking, or vinification, is the manufacture of wine, starting with collection of the grapes or other food and ending with bottling the finished wine. While most wine is made from grapes, it may also be prepared from other fruits or plants. Mead is a wine that is prepared with honey being the primary ingredient after water. Winemaking can be distributed into two categories: still wine manufacture (without carbonation) and sparkling wine manufacture (with carbonation – natural or injected).The science of wine and winemaking is known as oenology. A person who creates wine is usually called a winemaker or vintner.

Food pairing

The three most important rules when it comes to wine-and-food pairing are:

1. Drink and Eat What You Like

Pick out a wine that you would need to drink by it, rather than hoping a food match will progress a wine made in a grace you don’t like. That way, even if the pairing isn’t good, you will still appreciate what you’re drinking.

2. Look for Balance

Study the weight-or body, or productivity-of both the food and the wine. The wine and the dish should be equal partners, with neither overpowering the other. If you stability the two by weight, you raise the odds intensely that the pairing will be successful. This is the secret behind many classic wine-and-food matches. There’s a fair quantity of character to this. Hearty food needs a hearty wine. Cabernet Sauvignon accompaniments grilled lamb chops because they’re equally strong.

3. Match the Wine to the Most Prominent Element in the Dish

This is serious to fine-tuning wine pairings. Identify the main character more often it is the sauce, flavours or cooking method, rather than the main element. Consider two different chicken dishes: Chicken Marsala, with its browned exterior and a sauce of dark wine and mushrooms, against a chicken breast poached in a creamy lemon sauce. The browned, earthy flavors of the earlier tilt it toward a soft, supple red, while the simplicity and citrus flavors of the latter call for a fresh white.

Examples of food with wine:

Pinot Grigio’s are good with citric based foods like lemon chicken or light and floral soups or stews. If you’re consuming a desert wine that is actual sweet, have a nice biscotti or torte. The wine should constantly be just as sugary, or sweeter

Seafood does not constantly have to be matching with white wine. Chianti is such a assorted wine with a dry-body that it will not destruction and hide the flavors of the sea. Mix it up a bit and discover the flavors. Some shellfish, like oysters – are outstanding with sparkling wine.

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