The fragrance of honey in wine
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Vinum Index - The Italian Wine Guide - Vinum Index srl

Dew distilled from the stars

The combination of wine and honey


CATEGORY: secondary aroma, food category

In history

"Dew distilled from the stars" was the romantic description of honey by the Greek philosophers, who regarded it as the food of the gods, an elixir of youth. In actual fact, the veneration of HONEY can be traced back throughout the course of human history, and its praises have been sung in every era. A natural product of such enormous nutritional value as honey certainly couldn't be ignored by that eternally famished marauder, man. From the very dawn of humanity, we've been well aware that the result of our raids inside hollow trees are well worth a few stings from the outraged bees.

How it's made

Honey is the result of the processing of nectar from flowers or other sugary saps sucked up by the worker bees during their long harvesting missions, which are then stored in the cells in the hive. It has been estimated that the bees visit around two million flowers to make a kilo of honey. As well as flowers, honey can also be made from the herbaceous stems of certain plants, and from the leaves of herbs and trees. Honey is in fact of threefold origins - from leaves, stems and branches, and flowers. This latter is the true honey, while the first variety is known as honeydew and the second as manna. A kilo of honey provides around 3,250 calories, and its energy power is the same as that of three kilos of beef.

In wine

The lovers of those wines known as moelleux in French know just how many nuances the aroma of honey can possess, marvellously interwoven with the floral notes of white petals, such as acacia and freesia, yellows such as broom and greens such as the lime tree. In these sweet white wines, with their soft, velvety texture, the aroma of honey demonstrates all its elegant attractions.