Austrian Wine Statistics Report 2011
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Discrimination of Brazilian Red Varietal Wines According to Their Sensory
1172 DISCRIMINATION OFMIELE, BRAZILIAN A. & RIZZON, REDL. A. VARIETAL WINES ACCORDING TO THEIR SENSORY DESCRIPTORS Discriminação de vinhos tintos Brasileiros varietais de acordo com suas características sensoriais Alberto Miele1, Luiz Antenor Rizzon2 ABSTRACT The purpose of this paper was to establish the sensory characteristics of wines made from old and newly introduced red grape varieties. To attain this objective, 16 Brazilian red varietal wines were evaluated by a sensory panel of enologists who assessed wines according to their aroma and flavor descriptors. A 90 mm unstructured scale was used to quantify the intensity of 26 descriptors, which were analyzed by means of the Principal Component Analysis (PCA). The PCA showed that three important components represented 74.11% of the total variation. PC 1 discriminated Tempranillo, Marselan and Ruby Cabernet wines, with Tempranillo being characterized by its equilibrium, quality, harmony, persistence and body, as well as by, fruity, spicy and oaky characters. The other two varietals were defined by vegetal, oaky and salty characteristics; PC 2 discriminated Pinot Noir, Sangiovese, Cabernet Sauvignon and Arinarnoa, where Pinot Noir was characterized by its floral flavor; PC 3 discriminated only Malbec, which had weak, floral and fruity characteristics. The other varietal wines did not show important discriminating effects. Index terms: Sensory analysis, enology, Vitis vinifera. RESUMO Conduziu-se este trabalho, com o objetivo de determinar as características sensoriais de vinhos tintos brasileiros elaborados com cultivares de uva introduzidos no país há algum tempo e outros, mais recentemente. Para tanto, as características de 16 vinhos tintos varietais brasileiros foram determinadas por um painel formado por enólogos que avaliaram os vinhos de acordo com suas características de aroma e sabor. -
Viennese Cuisine Is World-Renowned for Its Pure Delights – in Every Sense of the Word. Whether Traditional Schnitzel, Tafelspi
Viennese cuisine is world-renowned for its pure delights – in every sense of the word. Whether traditional Schnitzel, Tafelspitz (boiled beef fillet) or Apple Strudel, many local delicacies are not as Viennese as one might think. Looking back into history, immigrants from parts of the old Habsburg empire – such as Hungary, Bohemia and Moravia – brought their recipes and ideas to the heart of the Danube region. Over decades, many different irresistible culinary influences came into being. Let yourself be inspired by our creative dishes and embark with us on a journey that will take your taste buds from yesteryear’s Habsburg monarchy to today’s modern age – whether typical dishes or seasonal specialties. With finesse and passion, the team of the Danube Tower cuisine places great importance on reinterpreting century-old tradition with contemporary culinary delights and regionality. This is what we define as the art of indulgence. Next to St. Stephen’s Cathedral, Schönbrunn Palace and the Giant Ferris Wheel, the Danube Tower ranks among Vienna’s most well-known and most spectacular landmarks. The 252-metre high tower was opened concurrently with the International Garden Show in 1964. It is Austria’s tallest building structure and a tangible reminiscence of the optimism and pioneering spirit of the 1960s. D. Hofbauer A. Widgruber P. Janisch Head of Service Executive Chef deputy head of the kitchen Aperitif & 3 course menu Please choose your aperitif and your Menuprice per person € 45.- three courses from our a´la Carte menu. incl. Cover, excl. Entrance fee starter or soup | main dish | dessert Aperitif & 4 course menu only possible in our reservation session from 8.30p.m. -
2021 Musto Wine Grape Co. Harvest Menu 2021 Musto Wine Grape Co
2021 Musto Wine Grape Co. Harvest Menu 2021 Musto Wine Grape Co. Harvest Menu HARVEST IS ALMOST HERE! THE GRAPES ARE ABOUT 2-3 WEEKS AHEAD OF SCHEDULE AND SHOW NO SIGNS OF SLOWING DOWN. WE WILL HAVE SOME EARLY RIPENING GRAPES AND WINEMAKING JUICES ARRIVING THE WEEK AFTER LABOR DAY (SEPTEMBER 6TH). WE HAVE NEW WINEMAKING GRAPES AND INTERESTING VINEYARDS BEING ADDED TO THE MWG WINEMAKING PORTFOLIO THIS SEASON. BELOW YOU WILL SEE INFORMATION REGARDING OUR NEWEST ADDITIONS. PLEASE KEEP IN MIND THAT ALL RED GRAPE VARIETIES CAN BE PROCESSED INTO FROZEN MUST BY REQUEST/PRE-ORDER ONLY AND ALL WINE GRAPE VARIETIES CAN BE PURCHASED IN 6 GALLON FRESH JUICE PAILS FROM CALIFORNIA. HAVE YOU STARTED YOUR WINEMAKING WISH LIST YET? GIVE US A CALL AT THE OFFICE TO DISCUSS YOUR 2021 WINE! 877-812-1137 - [email protected] CHEERS! THE MUSTO CRUSH CREW 2021 Musto Wine Grape Co. Harvest Menu GRAPES: LANZA-MUSTO GRAPES: LODI, CA (SUISUN VALLEY, CA) BARBERA PETITE VERDOT ALICANTE ZINFANDEL CABERNET SAUVIGNON (VALLEY) PETITE SIRAH BARBERA OLD VINE ZINFANDEL CABERNET SAUVIGNON (169) PRIMITIVO CABERNET FRANC VALDEPNA CABERNET SAUVIGNON (15) TEMPRANILLO CABERNET SAUVIGNON ALBARINO CABERNET SAUVIGNON (KOCH) SYRAH (LIMITED) CARIGNANE BLACK MUSCAT MALBEC CHARDONNAY GRENACHE CHARDONNAY MERLOT RIESLING MALBEC FRENCH COLOMBARD MOURVEDRE SAUVIGNON BLANC MERLOT MALVASIA BIANCA SANGIOVESE (BRUNELLO CLONE) MUSCAT CANNELLI MIXED BLACK MUSCAT PETITE SIRAH PINOT GRIGIO GRAPES: METTLER RANCH PINOT NOIR RIESLING (LODI, CA) RUBY CABERNET SAUVIGNON BLANC SANGIOVESE THOMPSON SEEDLESS PINOTAGE SYRAH TEMPRANILLO VIOGNIER GRENACHE NOIR CABERNET SAUVIGNON FIANO VERMENTINO MERLOT ZINFANDEL PETITE SIRAH SANGIOVESE 2021 Musto Wine Grape Co. -
September 2000 Edition
D O C U M E N T A T I O N AUSTRIAN WINE SEPTEMBER 2000 EDITION AVAILABLE FOR DOWNLOAD AT: WWW.AUSTRIAN.WINE.CO.AT DOCUMENTATION Austrian Wine, September 2000 Edition Foreword One of the most important responsibilities of the Austrian Wine Marketing Board is to clearly present current data concerning the wine industry. The present documentation contains not only all the currently available facts but also presents long-term developmental trends in special areas. In addition, we have compiled important background information in abbreviated form. At this point we would like to express our thanks to all the persons and authorities who have provided us with documents and personal information and thus have made an important contribution to the creation of this documentation. In particular, we have received energetic support from the men and women of the Federal Ministry for Agriculture, Forestry, Environment and Water Management, the Austrian Central Statistical Office, the Chamber of Agriculture and the Economic Research Institute. This documentation was prepared by Andrea Magrutsch / Marketing Assistant Michael Thurner / Event Marketing Thomas Klinger / PR and Promotion Brigitte Pokorny / Marketing Germany Bertold Salomon / Manager 2 DOCUMENTATION Austrian Wine, September 2000 Edition TABLE OF CONTENTS 1. Austria – The Wine Country 1.1 Austria’s Wine-growing Areas and Regions 1.2 Grape Varieties in Austria 1.2.1 Breakdown by Area in Percentages 1.2.2 Grape Varieties – A Brief Description 1.2.3 Development of the Area under Cultivation 1.3 The Grape Varieties and Their Origins 1.4 The 1999 Vintage 1.5 Short Characterisation of the 1998-1960 Vintages 1.6 Assessment of the 1999-1990 Vintages 2. -
Biohof Pratsch Biohof Niederösterreich Weinviertel, Niederösterreich 2012 Apple Pepper, White Spicy, Fresh, Herbal, Palate
Argentina Biohof Pratsch Weinviertel, Niederösterreich Austria Australia Grüner Veltliner, Riesling, Rosé, Zweigelt Biohof Pratsch is a rela- Grüner Veltliner 1 Liter 2012 Grüner Veltliner tively small, 13.5 hect- Made with Organic Grapes Weinviertel DAC 2012 Austria are estate comprised of “A very crisp wine, with a fine miner- “Stefan Prätsch began making the 13 single vineyards in the al texture, this pulls in the direction of wines at his family’s estate in 2000, Niederosterreich region green fruits, citrus and a tangy, zesty when he was 15. He’s the eighth gen- (Lower Austria) all main- character. Brisk and fragrant, it needs eration to work the vines, in vineyards tained under certified or- another few months to be at its best. that have always been farmed without ganic certification since Screwcap.” any chemical inputs. Perhaps that’s Canada 1995 by the Pratsch fam- 86 points what gives this wine its vitality, a min- ily, Wilhelm and Anneliese Wine Enthusiast 09/13 eral snap that sends its limey flavor and their son, Stefan. soaring like the spritz let off from a cit- “Fresh and lively, here’s a wine by the rus peel twist. Its mouthwatering and liter to stock up on for summer drink- Green harvesting and thirst-quenching at once, a bright, cool ing. It’s limey and herbal with a Chile high density planting con- taste of this often underestimated re- quenching acidity; for anything doused trol yields and ensure gion in Austria’s northeast.” in chimichurri.” grapes of the highest qual- 90 points Wine & Spirits 04/14 88 points, “Best Buy” (04/14), ity are brought to the Certified Organic by Austria Bio Garantie. -
CSW Work Book 2021 Answer
Answer Key Key Answer Answer Key Certified Specialist of Wine Workbook To Accompany the 2021 CSW Study Guide Chapter 1: Wine Composition and Chemistry Exercise 1: Wine Components: Matching 1. Tartaric Acid 6. Glycerol 2. Water 7. Malic Acid 3. Legs 8. Lactic Acid 4. Citric Acid 9. Succinic Acid 5. Ethyl Alcohol 10. Acetic Acid Exercise 2: Wine Components: Fill in the Blank/Short Answer 1. Tartaric Acid, Malic Acid, Citric Acid, and Succinic Acid 2. Citric Acid, Succinic Acid 3. Tartaric Acid 4. Malolactic Fermentation 5. TA (Total Acidity) 6. The combined chemical strength of all acids present 7. 2.9 (considering the normal range of wine pH ranges from 2.9 – 3.9) 8. 3.9 (considering the normal range of wine pH ranges from 2.9 – 3.9) 9. Glucose and Fructose 10. Dry Exercise 3: Phenolic Compounds and Other Components: Matching 1. Flavonols 7. Tannins 2. Vanillin 8. Esters 3. Resveratrol 9. Sediment 4. Ethyl Acetate 10. Sulfur 5. Acetaldehyde 11. Aldehydes 6. Anthocyanins 12. Carbon Dioxide Exercise 4: Phenolic Compounds and Other Components: True or False 1. False 7. True 2. True 8. False 3. True 9. False 4. True 10. True 5. False 11. False 6. True 12. False Chapter 1 Checkpoint Quiz 1. C 6. C 2. B 7. B 3. D 8. A 4. C 9. D 5. A 10. C Chapter 2: Wine Faults Exercise 1: Wine Faults: Matching 1. Bacteria 6. Bacteria 2. Yeast 7. Bacteria 3. Oxidation 8. Oxidation 4. Sulfur Compounds 9. Yeast 5. Mold 10. Bacteria Exercise 2: Wine Faults and Off-Odors: Fill in the Blank/Short Answer 1. -
2015-CSW-Workbook-An
Wine Education and Certification Programs An Educational Resource Published by the Society of Wine Educators CERTIFIED ANSWER KEY To Accompany the SPECIALIST 2015 CSW Study Guide OF WINE Work Book www.societyofwineeducators.org 202.408.8777 © 2015 The Society of Wine Educators All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher. This publication is intended to provide accurate information about the subject matter covered; however, facts and figures regarding numbers of appellations, relative rankings of countries, and wine laws are all liable to change over time. Please contact the Society of Wine Educators if you have any questions or comments about the contents of this guide. Printed in the United States of America CERTIFIED SPECIALIST OF WINE ANSWER KEY SOCIETY OF WINE EDUCATORS • CERTIFIED SPECIALIST OF WINE WINE COMPOSITION AND CHEMISTRY CHAPTER ONE CHAPTER 1: WINE COMPOSITION AND CHEMISTRY Exercise 1 (Chapter 1): Wine Components: Matching Exercise 4 (Chapter 1): Phenolic Compounds and 1. Tartaric Acid Other Components: True or False 2. Water 1. False 3. Legs 2. True 2 4. Citric Acid 3. True CHAPTER ONE 5. Ethyl Alcohol 4. True 6. Glycerol 5. False 7. Malic Acid 6. True 8. Lactic Acid 7. True 9. Succinic Acid 8. False 10. Acetic Acid 9. False WINE COMPOSITION AND CHEMISTRY 10. True Exercise 2 (Chapter 1): Wine Components: 11. False Fill in the Blank/Short Answer 12. -
Mathias Ruttenstock, 4Th Generation Winemaker in Röschitz in the Weinviertel Category: Grüner Veltliner Region of Austria
www.ruttenstock.at Weinviertel www.weinvierteldac.at Falstaff Grüner Grand Prix winner 2017 Winery Ruttenstock Main street 21 A-3743 Röschitz Lower Austria A well-earned victory in the most important Mathias Ruttenstock, 4th generation winemaker in Röschitz in the Weinviertel category: Grüner Veltliner region of Austria. He has been in charge of the winery since 2011, following the footsteps of his father, grandfather and great grandfather. Mathias gained his experience by working with Anton Bauer in the Wagram and through internships at Roman Pfaffl and Julius Klein. Fallstaff Magazine awarded his Grüner Veltliner DAC Classic 2016 the prestigious Grüner Veltliner Grand Prix 2017 prize. The vineyard is small, with only 42 acres and a total production of 80,000 bottles. The vast Weinviertel stretches from the Danube valley in the south to the Czech border in the north, and from the Manhartsberg in the west to the border of Slovakia in the east. The Weinviertel is mostly known for Grüner Veltliner and the first DAC in Austria. If the label reads Weinviertel DAC it is always 100% Grüner Veltliner. A highlight of the western part of Weinviertel is the area around the historic wine- trading town of Retz, with its labyrinth of underground wine cellars. Liter Grüner Veltliner 2019 Almost Sauvignon Blanc like, this Grüner has a very aromatic nose, some citrus, classic white pepper and a clean fresh finish. Alc: 12 % acidity: 6.1 g/l residual sugar 1.5 g/l Grüner Veltliner DAC Klassik Weinviertel 2019 Peppery and spicy, yellow apples, very slender and elegant, a little bit of grapefruit, unbelievably fresh and animating. -
Multi-Elemental Analysis of Wine Samples in Relation to Their Type, Origin, and Grape Variety
Multi-Elemental Analysis of Wine Samples in Relation to Their Type, Origin, and Grape Variety Magdalena Gajek *, Aleksandra Pawlaczyk and Malgorzata I. Szynkowska-Jozwik Faculty of Chemistry, Institute of General and Ecological Chemistry, Lodz University of Technology, Zeromskiego 116, 90-924 Lodz, Poland; [email protected] (A.P.); [email protected] (M.I.S.-J.) * Correspondence: [email protected]; Tel.: +48-42-631-30-95 Table S1. A literature review on the content of metals in wines. Samples Elements Technique Preparation Conclusions Ref. 60 white wines Zn, Fe, Cu, Mn, FAAS Mineralization Max. content of metals: [2] from Kosovo Hg, As HGAAS 100 mL sample + 1 Zn 0.67 mg/L; Fe 2.03 mg/L; mL HNO3 (con.) Cu 0.84 mg/L; Mn 1.17 mg/L; Hg 6.40 µg/L; As 6.56 µg/L 13 samples of Pb, Cd, Cu, Zn FAAS Filtering + dilution Mean content of metals [27] different wine ZGFAAS + 0.1M HCl [µg/L]: brands from FTSCP Pb 9.5; Cd 0.13; Cu 156; Zn Croatia: 5 640 white, 5 red, 1 rosé and 2 fruit wines 17 homemade K, Ca, Fe, Zn, AES Mineralization 10 Max. content of metals [25] fruit wine from Cd, Mg, Pb, Sn, AAS mL sample + 5 mL [µg/L]: Poland Hg CVAAS HNO3 + 5 mL H2O2 Pb 166.3; Zn 316; GFAAS Cd 18.4; Hg 0.437; Fe 969 60 wines from Ni, Ag, Cr, Sr, ICP-MS Mineralization 2,5 Max. content of metals [6] Romania and Zn, Cu, Rb, mL sample + 2,5 mL [µg/L]: Moldova Mn, Pb, Co, V HNO3 (con.) Rb 890; Mn 865; Cu 2594.79; including 26 Zn 433,95; Ni 324,73 red wines (18 different grape varieties) 4 different Al, B, Ba Ca, ICP-OES 1. -
KARTA WIN - WINE LIST Refreshing, Delicately Dry Prosecco , Juicy Apple, Acacia Flower, Pear and Citrus Notes
Prosecco Extra Dry 80,- Włochy/Prosecco DOC/Collis Riondo/Glera 100% Odświeżające, delikatnie wytrawne Prosecco. Słodkie, soczyste jabłko, gruszka, kwiat akacji oraz nuty cytrusowe. Rześka kwasowość idealnie zbalansowana owocową słodyczą. KARTA WIN - WINE LIST Refreshing, delicately dry Prosecco , juicy apple, acacia flower, pear and citrus notes. Crisp acidity perfectly balanced with fruit sweetness Champagne R.Dumont&Fils Brut Tradition 375ml / 750ml Francja, białe wytrawne 149,- / 250,- Jasnożółta barwa z różowymi refleksami. Okrągłe i owocowe, wyczuwalne aromaty brzoskwiń i cytrusów. Podniebienie typowe dla Pinot Noir przechodzące delikatnie w nuty lukrecji. Light yellow color with pink reflections. Round and fruity, aromas of peaches and citrus. A palate is typical for Pinot Noir passing gently into liquorice notes Frizzante Boron Glera Wenecja Eugeńska, Annone Veneto Brylantowo-żółte o zapachu owoców-gruszek i jabłek, miękkie, wytrawne i żywo-kwaskowe w smaku. Najlepsze do picia "świeże", w pierwszym lub najpóźniej drugim roku od winobrania. Brilliant yellow, apples and pears, soft, dry and lively sour taste, best to drink "fresh"- in the first or second year of the latest vintage. 150ml 14,- 500ml 42,- Mazzei Castello di Fonterutoli Siepi 2005 735 ,- IGT Toscana, Włochy/50% Merlot/50%Sangiovese Mazzei, to rodzina, która może poszczycić się niezrównanym dziedzictwem zanurzonym w toskańskiej tradycji winiarskiej. Jej historia zaczyna się kilkaset lat temu w niewielkiej średniowiecznej wiosce Castello di Fonterutoli i nieprzerwanie trwa od 24 pokoleń. Wioska Fonterutoli, z widokiem na Vel d'Elsa, należy do rodziny Mazzei od 1435 roku. Co niezwykłe, zachowała swój oryginalny wygląd: kilka domów, kościół San Miniato i willę wybudowaną pod koniec 1500 roku. Posiadłość obejmuje 650 hektarów, z czego jedynie 117 hektarów zajmują winnice. -
Qogooij9tkyr1g5i7ysr Complete Wine List 38 Pages.Pdf
APTAPT 115115 Table of Contents Sparkling White Wine 1 Sparkling Rose 5 Sparkling Red Wine 7 Rose 8 White Wine 11 Skin Contact White Wine 19 Red Wine 21 Dessert and Late Harvest Wine 35 Fortified Wine 36 Beer Wine Hybrids 37 Large Format Beer and Cider 38 Sparkling White Wine Australia Alpha Box & Dice, Zaptung, Sparkling Brut South Australia $59 Glera Austria Szigeti, Osterreichischer Brut Sekt Burgenland $38 Gruner Veltliner Christoph Hoch, Kalkspitz Kamptal $63 Gruner Veltliner, Zweigelt, Sauvignon Blanc, Blauer Portugesier, Muskat Ottonel Malat, Brut Nature 2014, Furth-Palt, Kremstal $105 Chardonnay England Chapel Down, Classic Non-Vintage Brut Pinot Noir, Chardonnay, Pinot Blanc, Pinot Meunier $87 Ridgeview, Cavendish Brut 2014 $120 Pinot Noir, Pinot Meunier, Chardonnay Sparkling White Wine France Jean-Philippe Marchand, Le Traditionnel Cremant de Bourgogne AOC Sold$48 Out Chardonnay, Aligote Marguet, Shaman 13 2013, Champagne $135 Pinot Noir, Chardonnay Taittinger, Comtes de Champagne, Grand Cru, Blanc de Blanc 2007, Champagne $240 Chardonnay Krug, Grande Cuvee, 168 EME Edition, Brut Champagne Sold$300 Out Pinot Noir, Chardonnay, Pinot Meunier Roland Champion, Grand Cru Blanc de Blancs 2012, Chouilly, Cote des Blancs, Champagne $130 Chardonnay Lallier, Collection Memoire 2002, Ay, Vallee de la Marne, Champagne $195 Pinot Noir, Chardonnay Etienne Calsac, Blanc de Blanc Les Rocheforts, Bisseuil 1er cru, Vallee de la Marne, Champagne $150 Chardonnay Besserat de Bellefon 2006, Epernay, Vallee de la Marne, Champagne $175 Chardonnay, Pinot -
TG Summer Journal 2015 1.Indd
SIZZLING CIDER AGING OUR TASTING SENSES DOUBLE GOLD TASTING NOTES BOXED WINE VS. BOTTLED WINE 11 Night West Indies Hideaway Jan. 27-Feb. 7, 2016 AZAMARA INCLUSIVE Tasters Guild Cruise Package! * All Gratuiti es Included! * Select standard spirits, an internati onal selecti on of beers plus bouti que red and white wines through- out the voyage-ALL INCLUDED! * Bott led water, soft drinks, specialty coff ees and teas. * One FREE AzAmazing Evening of entertainment * Private Tasters Guild Wine Tasti ng. * English-trained butler service for suite guests * Free shutt le to and from port communiti es, where available. * Concierge services for personal guidance and reservati ons. * Self-service laundry. * Only 694 passengers aboard Azamara Journey. From pristi ne beaches and waterfalls to simple small towns and elegant resorts, this voyage has adventures for every taste. You'll love the small French fi shing village of Terrede-Haut, with shops and restaurants within walking distance of your ship. Hike to water- falls and rainforests on lush Roseau, and tour old plantati on homes and botanical gardens on friendly Nevis. Sophisti cated St. Barts caters to Jet-set tastes with elegant shops, fi ne dining and gorgeous beaches. The next day you can swim among the giant volcanic boulders at the Baths at Virgin Gorda. And you'll love this ship - Guaranteed! Over half of the Tasters Guild people on our cruise to South America last January have already booked their cabin for this Great Caribbean cruise to the West In- dies. STATEROOMS FROM $3,249 11 NIGHTS - WEST INDIES HIDEAWAY TUE 27-Jan Miami, Florida WED 28-Jan At Sea Cruising THU 29-Jan At Sea Cruising FRI 30-Jan St.