{"id":31428,"date":"2017-10-26T09:03:19","date_gmt":"2017-10-26T07:03:19","guid":{"rendered":"https:\/\/www.slowfood.it\/slowine\/?p=31428\/"},"modified":"2017-10-27T10:50:30","modified_gmt":"2017-10-27T08:50:30","slug":"la-teoria-del-butta-dentro","status":"publish","type":"post","link":"https:\/\/www.slowfood.it\/slowine\/la-teoria-del-butta-dentro\/","title":{"rendered":"La teoria del butta dentro"},"content":{"rendered":"<p><a href=\"https:\/\/www.slowfood.it\/slowine\/assets\/2017\/10\/life-is.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-31432 alignright\" style=\"margin: 20px 30px 20px 30px;\" src=\"https:\/\/www.slowfood.it\/slowine\/assets\/2017\/10\/life-is.jpg\" width=\"227\" height=\"320\" \/><\/a><\/p>\n<p>La forma del vino contemporaneo richiede una nuova dimensione dell\u2019assaggio. L\u2019inclinazione diffusa verso la leggerezza materica \u2013 nient\u2019altro che la rinnovata ricerca enologica verso la territorialit\u00e0 del vino \u2013 focalizza l\u2019essenza gustativa sulla maggiore agilit\u00e0 che stimola il movimento, quasi peristaltico, della lingua verso la gola.<\/p>\n<p>Tralasciando la deglutizione, la tecnica di degustazione che abbiamo ereditato dalla gloriosa scuola enologica del passato limita l\u2019esperienza al confine tra il dentro e il fuori del nostro corpo, senza valicarlo. Ci\u00f2 non permette la completa sedimentazione della percezione che \u00e8 anche connessa al senso pienamente gastronomico dell\u2019assaggio: il vino \u00e8 privato in sostanza di un importante carattere alimentare.<\/p>\n<p>Bere, dal mio punto di vista, diventa fondamentale nella percezione della qualit\u00e0 essenziale del vino: unire la finezza espressiva del sapore \u2013 intesa nell\u2019intreccio il pi\u00f9 possibile fitto tra componenti tattili e odorose \u00ad\u2013\u00ad e l\u2019inerzia vertiginosa verso la gola e poi lo stomaco.<\/p>\n<p>Lo sanno bene i vecchi bevitori quanto sia importante quest\u2019ultimo aspetto nel piacere del vino. A loro manca l\u2019esperienza globale della geografia enologica ma non la consapevolezza istintiva della qualit\u00e0 fondamentale del vino fatta di grazia espressiva e facilit\u00e0 di beva.<\/p>\n<p>Cosa ci spinge a studiare con amore del dettaglio e passione da discepoli le zone vinicole del mondo, ad assaggiare del medesimo vino le infinite sfumature delle diverse vendemmie, a ricercare il confronto tra vini provenienti da una comune zona di origine ma realizzati da mani diverse, a spendere patrimoni in bottiglie dalle pi\u00f9 svariate regioni del vino, se non il tentativo caparbio, intellettuale e fisico insieme, di amplificare il piacere del bere?<\/p>\n<p>Sempre pi\u00f9 noto come sia importante nella valutazione del vino l\u2019attitudine a bere, tale da aggiungere concretezza a un approccio da tempo radicato nell\u2019estetica fine a se stessa. In materia di naturalezza espressiva buttare dentro \u00e8 fondamentale. Verso quei vini ottenuti con minimo (ma necessario, si badi bene) intervento enologico si richiede attenzione particolare al carattere alimentare del vino.<\/p>\n<p>Mai come in questo periodo mi vengono in mente le sagge parole di Bob Checchetto &#8211; storico collaboratore veneto della Guida Vini d&#8217;Italia, prima, e fondamentale pilastro di Slow Wine oggi &#8211; esegeta massimo dell&#8217;azienda di Bepi Quintarelli. Durante una cena conviviale in Piemonte capit\u00f2 una bottiglia di Prosecco di incerta provenienza. Alle continue domande, supposizioni e indagini sull&#8217;origine e la natura di quelle bolle da parte dei presenti Bob tuon\u00f2 con un&#8217;espressione ancora oggi scolpita nel mio cuore: \u00ab\u00c8 Prosecco, butta dentro Xxx xxx, and that&#8217;s all right\u00bb, dove le x indicano un simpatico, quanto blasfemo, tipico intercalare regionale, qui purtroppo irripetibile.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La forma del vino contemporaneo richiede una nuova dimensione dell\u2019assaggio. L\u2019inclinazione diffusa verso la leggerezza materica \u2013 nient\u2019altro che la rinnovata ricerca enologica verso la territorialit\u00e0 del vino \u2013 focalizza l\u2019essenza gustativa sulla maggiore agilit\u00e0 che stimola il movimento, quasi peristaltico, della lingua verso la gola. Tralasciando la deglutizione, la tecnica di degustazione che abbiamo &hellip;<\/p>\n","protected":false},"author":919862,"featured_media":31431,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[72,41,1,29],"tags":[],"class_list":["post-31428","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-in-evidenza","category-news","category-parliamo-di","category-slow-wine"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La teoria del butta dentro - Slowine<\/title>\n<meta name=\"description\" content=\"La forma del vino contemporaneo richiede una nuova dimensione dell\u2019assaggio. L\u2019inclinazione diffusa verso la leggerezza materica \u2013 nient\u2019altro che la\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.slowfood.it\/slowine\/la-teoria-del-butta-dentro\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La teoria del butta dentro - Slowine\" \/>\n<meta property=\"og:description\" content=\"La forma del vino contemporaneo richiede una nuova dimensione dell\u2019assaggio. L\u2019inclinazione diffusa verso la leggerezza materica \u2013 nient\u2019altro che la\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.slowfood.it\/slowine\/la-teoria-del-butta-dentro\/\" \/>\n<meta property=\"og:site_name\" content=\"Slowine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/pages\/SLOW-WINE\/149627278414584\" \/>\n<meta property=\"article:published_time\" content=\"2017-10-26T07:03:19+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-10-27T08:50:30+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.slowfood.it\/slowine\/assets\/2017\/10\/de-gutare.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"275\" \/>\n\t<meta property=\"og:image:height\" content=\"183\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Alessandro Marra\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"Alessandro Marra\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/la-teoria-del-butta-dentro\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/la-teoria-del-butta-dentro\\\/\"},\"author\":{\"name\":\"Alessandro Marra\",\"@id\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/#\\\/schema\\\/person\\\/ab34ed3ade55c12ebd972e70ad60124a\"},\"headline\":\"La teoria del butta dentro\",\"datePublished\":\"2017-10-26T07:03:19+00:00\",\"dateModified\":\"2017-10-27T08:50:30+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/la-teoria-del-butta-dentro\\\/\"},\"wordCount\":436,\"commentCount\":1,\"image\":{\"@id\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/la-teoria-del-butta-dentro\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/assets\\\/2017\\\/10\\\/de-gutare.jpg\",\"articleSection\":[\"In Evidenza\",\"News\",\"Parliamo di...\",\"Slow Wine\"],\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/la-teoria-del-butta-dentro\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/la-teoria-del-butta-dentro\\\/\",\"url\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/la-teoria-del-butta-dentro\\\/\",\"name\":\"La teoria del butta dentro - Slowine\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/la-teoria-del-butta-dentro\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/la-teoria-del-butta-dentro\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/assets\\\/2017\\\/10\\\/de-gutare.jpg\",\"datePublished\":\"2017-10-26T07:03:19+00:00\",\"dateModified\":\"2017-10-27T08:50:30+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/#\\\/schema\\\/person\\\/ab34ed3ade55c12ebd972e70ad60124a\"},\"description\":\"La forma del vino contemporaneo richiede una nuova dimensione dell\u2019assaggio. L\u2019inclinazione diffusa verso la leggerezza materica \u2013 nient\u2019altro che la\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/la-teoria-del-butta-dentro\\\/#breadcrumb\"},\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/la-teoria-del-butta-dentro\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/la-teoria-del-butta-dentro\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/assets\\\/2017\\\/10\\\/de-gutare.jpg\",\"contentUrl\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/assets\\\/2017\\\/10\\\/de-gutare.jpg\",\"width\":275,\"height\":183},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/la-teoria-del-butta-dentro\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"La teoria del butta dentro\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/#website\",\"url\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/\",\"name\":\"Slowine\",\"description\":\"Il sito di Slow Food dedicato al mondo del vino, delle birre e dell\u2019olio.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"it-IT\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/#\\\/schema\\\/person\\\/ab34ed3ade55c12ebd972e70ad60124a\",\"name\":\"Alessandro Marra\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/96641ecf50420f12fcfe7e8ee7a3f540d2884d6de164806fb13d3406f31d75bc?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/96641ecf50420f12fcfe7e8ee7a3f540d2884d6de164806fb13d3406f31d75bc?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/96641ecf50420f12fcfe7e8ee7a3f540d2884d6de164806fb13d3406f31d75bc?s=96&d=mm&r=g\",\"caption\":\"Alessandro Marra\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"La teoria del butta dentro - Slowine","description":"La forma del vino contemporaneo richiede una nuova dimensione dell\u2019assaggio. L\u2019inclinazione diffusa verso la leggerezza materica \u2013 nient\u2019altro che la","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.slowfood.it\/slowine\/la-teoria-del-butta-dentro\/","og_locale":"it_IT","og_type":"article","og_title":"La teoria del butta dentro - Slowine","og_description":"La forma del vino contemporaneo richiede una nuova dimensione dell\u2019assaggio. L\u2019inclinazione diffusa verso la leggerezza materica \u2013 nient\u2019altro che la","og_url":"https:\/\/www.slowfood.it\/slowine\/la-teoria-del-butta-dentro\/","og_site_name":"Slowine","article_publisher":"https:\/\/www.facebook.com\/pages\/SLOW-WINE\/149627278414584","article_published_time":"2017-10-26T07:03:19+00:00","article_modified_time":"2017-10-27T08:50:30+00:00","og_image":[{"width":275,"height":183,"url":"https:\/\/www.slowfood.it\/slowine\/assets\/2017\/10\/de-gutare.jpg","type":"image\/jpeg"}],"author":"Alessandro Marra","twitter_card":"summary_large_image","twitter_misc":{"Scritto da":"Alessandro Marra","Tempo di lettura stimato":"2 minuti"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.slowfood.it\/slowine\/la-teoria-del-butta-dentro\/#article","isPartOf":{"@id":"https:\/\/www.slowfood.it\/slowine\/la-teoria-del-butta-dentro\/"},"author":{"name":"Alessandro Marra","@id":"https:\/\/www.slowfood.it\/slowine\/#\/schema\/person\/ab34ed3ade55c12ebd972e70ad60124a"},"headline":"La teoria del butta dentro","datePublished":"2017-10-26T07:03:19+00:00","dateModified":"2017-10-27T08:50:30+00:00","mainEntityOfPage":{"@id":"https:\/\/www.slowfood.it\/slowine\/la-teoria-del-butta-dentro\/"},"wordCount":436,"commentCount":1,"image":{"@id":"https:\/\/www.slowfood.it\/slowine\/la-teoria-del-butta-dentro\/#primaryimage"},"thumbnailUrl":"https:\/\/www.slowfood.it\/slowine\/assets\/2017\/10\/de-gutare.jpg","articleSection":["In Evidenza","News","Parliamo di...","Slow Wine"],"inLanguage":"it-IT","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.slowfood.it\/slowine\/la-teoria-del-butta-dentro\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.slowfood.it\/slowine\/la-teoria-del-butta-dentro\/","url":"https:\/\/www.slowfood.it\/slowine\/la-teoria-del-butta-dentro\/","name":"La teoria del butta dentro - Slowine","isPartOf":{"@id":"https:\/\/www.slowfood.it\/slowine\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.slowfood.it\/slowine\/la-teoria-del-butta-dentro\/#primaryimage"},"image":{"@id":"https:\/\/www.slowfood.it\/slowine\/la-teoria-del-butta-dentro\/#primaryimage"},"thumbnailUrl":"https:\/\/www.slowfood.it\/slowine\/assets\/2017\/10\/de-gutare.jpg","datePublished":"2017-10-26T07:03:19+00:00","dateModified":"2017-10-27T08:50:30+00:00","author":{"@id":"https:\/\/www.slowfood.it\/slowine\/#\/schema\/person\/ab34ed3ade55c12ebd972e70ad60124a"},"description":"La forma del vino contemporaneo richiede una nuova dimensione dell\u2019assaggio. L\u2019inclinazione diffusa verso la leggerezza materica \u2013 nient\u2019altro che la","breadcrumb":{"@id":"https:\/\/www.slowfood.it\/slowine\/la-teoria-del-butta-dentro\/#breadcrumb"},"inLanguage":"it-IT","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.slowfood.it\/slowine\/la-teoria-del-butta-dentro\/"]}]},{"@type":"ImageObject","inLanguage":"it-IT","@id":"https:\/\/www.slowfood.it\/slowine\/la-teoria-del-butta-dentro\/#primaryimage","url":"https:\/\/www.slowfood.it\/slowine\/assets\/2017\/10\/de-gutare.jpg","contentUrl":"https:\/\/www.slowfood.it\/slowine\/assets\/2017\/10\/de-gutare.jpg","width":275,"height":183},{"@type":"BreadcrumbList","@id":"https:\/\/www.slowfood.it\/slowine\/la-teoria-del-butta-dentro\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.slowfood.it\/slowine\/"},{"@type":"ListItem","position":2,"name":"La teoria del butta dentro"}]},{"@type":"WebSite","@id":"https:\/\/www.slowfood.it\/slowine\/#website","url":"https:\/\/www.slowfood.it\/slowine\/","name":"Slowine","description":"Il sito di Slow Food dedicato al mondo del vino, delle birre e dell\u2019olio.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.slowfood.it\/slowine\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"it-IT"},{"@type":"Person","@id":"https:\/\/www.slowfood.it\/slowine\/#\/schema\/person\/ab34ed3ade55c12ebd972e70ad60124a","name":"Alessandro Marra","image":{"@type":"ImageObject","inLanguage":"it-IT","@id":"https:\/\/secure.gravatar.com\/avatar\/96641ecf50420f12fcfe7e8ee7a3f540d2884d6de164806fb13d3406f31d75bc?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/96641ecf50420f12fcfe7e8ee7a3f540d2884d6de164806fb13d3406f31d75bc?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/96641ecf50420f12fcfe7e8ee7a3f540d2884d6de164806fb13d3406f31d75bc?s=96&d=mm&r=g","caption":"Alessandro Marra"}}]}},"_links":{"self":[{"href":"https:\/\/www.slowfood.it\/slowine\/wp-json\/wp\/v2\/posts\/31428","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.slowfood.it\/slowine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.slowfood.it\/slowine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.slowfood.it\/slowine\/wp-json\/wp\/v2\/users\/919862"}],"replies":[{"embeddable":true,"href":"https:\/\/www.slowfood.it\/slowine\/wp-json\/wp\/v2\/comments?post=31428"}],"version-history":[{"count":5,"href":"https:\/\/www.slowfood.it\/slowine\/wp-json\/wp\/v2\/posts\/31428\/revisions"}],"predecessor-version":[{"id":31456,"href":"https:\/\/www.slowfood.it\/slowine\/wp-json\/wp\/v2\/posts\/31428\/revisions\/31456"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.slowfood.it\/slowine\/wp-json\/wp\/v2\/media\/31431"}],"wp:attachment":[{"href":"https:\/\/www.slowfood.it\/slowine\/wp-json\/wp\/v2\/media?parent=31428"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.slowfood.it\/slowine\/wp-json\/wp\/v2\/categories?post=31428"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.slowfood.it\/slowine\/wp-json\/wp\/v2\/tags?post=31428"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}