YOUR QUESTIONS ANSWERED
Clients, fans, and friends often ask us questions. To help you better understand and fully enjoy our products, our F.A.Q.’s are a great place to start.
What is Terroir? And Why Is It Important?
Terroir-(Tear-Waaah) is the French word for a sense of place In the world of wine terroir includes climate, composition, topography-flat or hilly, proximity to a body of water, sun exposure and also the winemaker’s hand. It gives a wine its unique essence or “personality”; earthy, fruity, spicy, or minerally (think wet flagstone after rainfall).
While climate change affects our environment so too does it impact grapevines and vineyard terroir. As traditionally cool climate areas in Northern Europe and the U.K. experience rising temperatures, it gives way to different terroir and emerging wine varietals. While warmer regions, including Italy, increasingly deal with drought and floods, winemakers must adapt traditional farming methods, shift to earlier harvest periods, and adjust production methods to protect their terroir.
The long-term effects of climate change are still unknown in the meantime terroir will continue modify and consequently so will the wine we drink.
“How Do I Make a Graze or Snack Board?”
No matter the language, antipasto, charcuterie, or tapas boards can be a snack, or a full meal. Always enjoyed in the company of others, they can be tailored to the occasion, season, or any dietary requirements.
10 Tips to Building a Healthy and Tasty Board
1. Boards don’t have to be boring; consider different color, flavor, and texture combinations for balance with appetizing soft, hard, crunchy, salty, or sweet elements.
2. Keep it simple; serve no more 2 or 3 each of cheese, fruit, meat, or veggie combinations.
3. Start with a blueprint; place small bowls or plates for hummus, olives, or spreads on an oblong, round, square board, or tray. Then fill in placing ingredients that pair well together.
4. Think beyond cheese and meat; fresh cauliflower florets, cherry tomatoes, sliced carrots, cucumbers, mini pickles or onions, and radishes. Use in season fresh fruit when flavor is at its peak. Blackberries, figs, grapes, or sliced strawberries pair well with salty and savory flavors.
5. Contrast textures; add warmed olives, crunchy toasted marcona almonds, seeded crackers, or whole grain bread.
6. Layer flavors; drizzle a bit of extra virgin olive oil over plain yogurt, garnish sour cream with dried or fresh herbs.
7. Make it finger ready; serve without having to slice. Cut food before and place toothpicks or small forks for easy access.
8. Bring hard & soft cheese and meat to room temperature when flavors are at their fullest. Remove from the fridge 15-30 minutes before serving.
9. Balance salty and savory with sweetness; chocolate covered almonds, sugared pecans, or a bit of dark chocolate.
10. Pair beer, cider, or wine to food not the other way around; If serving wine, choose wines with higher acidity than the food to complement mild and salty food flavors.
“I Eat Clean but I’m Not Sure of the Difference Between Natural and Organic Wine?”
Many wines are marketed as “close to natural as possible”, “free of unnecessary extras”, “full of natural goodness”, or “better for you”, statements which can be confusing.
Described as clean, natural, or pure, according to a recent Alcohol and Tobacco Trade and Tax Bureau (TTB) communication, the terms do not mean a beverage is organic or met other production standards set by the TTB. Statements claiming health benefits or reduced health risks are also misleading. Natural wine can be made without using chemicals or by industrial procedures, however there are no official accreditation requirements or certification standards for natural wine.
Organic certified wine and the legally accepted definition of wine made with organic grapes have certification standards. Required protocols include no chemical fungicides, herbicides, pesticides, or synthetic fertilizers when growing. In the cellar acidifiers, additives, flavor agents, processed tannins and sugars are prohibited. Shortcuts to accelerate aging, or the use of synthetic yeasts are not allowed.
The legal standard for organic wine is established by the United States Department of Agriculture-USDA or reciprocal international certifying entity. Depending on the country of origin, the label will indicate the certifying regulatory entity and manufacturer code. Our wines are made and bottled in Italy with ICEA, The Italian Environmental & Ethical Certification Institute the regulatory agency. It assures the traceability of all raw materials, prohibits any use of genetically modified organisms, chemical pesticides, or synthetic fertilizers. It tests and certifies planting, harvest, aging and bottling. Certification is required for each new vintage; the seal is located on the back of our bottle. Many winemakers use organic growing methods, but do not apply for qualification because of the 4-year time frame and yearly substantial financial investment.
More than ever, people want healthy, environmentally sustainable systems producing clean food, and wine. When in doubt ask your trusted wine merchant for information and guidance.
I Enjoy Using Extra Virgin Olive Oil But I’m Not Sure When I Should Use It By?
Good things come to those who wait, this applies to bourbon or wine which improve with age, but not olive oil. Olive oil is juice extracted from fruit-olives and like orange juice, it tastes better when fresher. The least processed, most natural form of olive oil, extra virgin is known for its distinct flavor and the only type of olive oil that retains its natural, nutritious antioxidants and health promoting properties.
When choosing an extra virgin olive oil-EVOO, the harvest year or date should be indicated on the bottle or can. A quality EVOO should also indicate a “best before” or “best used by” date. Neither are expiration dates rather they indicate. When an oil will be of peak flavor and quality.
If stored properly, recommended shelf-life guidelines for a quality EVOO
Unopened-Within 2 years from the harvest date
Opened-Best if used within 6 months
While many people keep their EVOO in a decorative display bottle, within easy reach on the counter, near the oven or stove, this method exposes EVOO to heat and light both which accelerate an oil’s oxidation, deteriorating the quality and taste. To maintain EVOO freshness, quality, and taste, keep oil in a dark bottle or can, when not using seal tightly and store in a cool, dark, dry place away from direct heat and light. Refrigerating your EVOO is not necessary.
While the color of EVOO color ranges from pale gold hues to intense green shades, experts suggest that your nose and mouth guide you. Upon opening a bottle, you should smell a clean, vibrant, grassy aroma, like fresh cut grass or hay. The taste should be clean and vibrant with layered fruit and fresh herb flavors, with mild to peppery or spicy notes.
I Drizzle Extra Virgin Olive oil on My Caprese Salad, How Else Can I Use It?
Always delicious with a garden-fresh salad or with just baked bread, you can enjoy EVOO in more ways. The myth that EVOO has a low smoke point and should not be subjected to heat is incorrect. The smoke point of an EVOO is the heat level or temperature when it disintegrates and begins to smoke. The higher levels of polyphenols (antioxidants) and mono-unsaturated fatty acids in EVOO are more heat-stable than other oils (with higher polyunsaturated fatty acids) and produce significantly less damaging matter, and trans fats. As a healthy everyday cooking oil, EVOO can be used to bake, cook, grill, roast pan-fry and sauté.
While EVOO can replace other kinds of oil in one-for-one recipes, when substituting butter or margarine refer to this handy chart.
Clients, fans, and friends often ask us questions. To help you better understand and fully enjoy our products, our F.A.Q.’s are a great place to start. As always, we welcome your comments and questions!
Why Are Villa Graziella Products Organic Certified?
We have a shared passion for food and wine. We believe great tasting food and wine can also be good for us, and that both can thrive together. We think organic quality is better for us and our environment. Not a passing fad, it is a path to a healthier, more sustainable life.
How Do I Know Where Villa Graziella Organic Extra Virgin Olive Oil-E.V.O.O. Comes From?
Like our wine, our E.V.O.O. is single estate and comes from one source, Montespertoli, Tuscany. A direct, transparent supply chain, without using 3rd party olives.
How Can I Be Sure Villa Graziella Extra Virgin Olive Oil Is Organic?
Our certified organic farming practices are guaranteed by ICEA-the Italian organic certification entity. It certifies our trees are free of artificial fungicides, herbicides & pesticides. Without synthetic fertilizers or chemicals, no trace elements affect the olive’s fragrance, grade, or taste. The approved organic certified seal is on the back of each bottle.
What Makes Villa Graziella Organic Olive Oil Extra Virgin?
Our E.V.O.O is made from the first pressing by mechanical process, under 80.6◦F/27◦C, with no chemical extraction of the juice from the olive fruit. It has less than 1% acidity-the limit for an Extra Virgin is 0.8 % (0.8 g per 100g). Nutritious, it is easily digestible and a source of energy with essential unsaturated fatty acids. Packed with immune boosting vitamins A, D, K, antioxidant rich vitamin E and polyphenolic micronutrient compounds.
How Does Villa Graziella Organic Extra Virgin Olive Oil Taste?
Clean, balanced, and fresh with a noteworthy Tuscan “pizzica”-tingling sensation in the throat. Made from a blend of 3 complementary olives. Frantoio scents of green apple, fresh cut grass with almond flavors. Artichoke with black pepper aromas and intense flavors of Leccino olives. Herb scented Moraiolo with spicy, bitter flavors.
How Do I cook with Villa Graziella Organic Extra Virgin Olive Oil?
When frying with any oil it is important to know the smoke point-the temperature at which the oil will literally smoke while the oil’s flavors and health benefits begin to diminish. The smoke point of 350˚F/177˚C, allows you to safely bake, cook, roast or sauté with our E.V.O.O
How do I store Villa Graziella Organic Extra Virgin Olive Oil?
You do not have to keep your E.V.O.O. in the refrigerator. Although it has great sink appeal, as a sustainable, preservative free food, keep it away from air, heat, and light. Store tightly closed in a cool, dark, dry place, like a pantry or bottom cupboard.
How long does Villa Graziella Organic Extra Virgin Olive Oil last?
The saying “New Oil, Old Wine” refers to the nutritional benefits of olive oil which are at their peak on the day of production. As oil ages, it slowly loses its flavor and nutritional value. An oil’s deterioration accelerates by exposure to air, heat, and light. If stored properly, our E. V. O. O. lasts 2 years after the oil’s manufacturing date. Both harvest and best before dates are indicated on every bottle of our E.V.O.O.
As always, we welcome your comments and questions!