Genetic Structure and Domestication History of the Grape
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German Red Wines – Steve Zins 11/12/2014 Final Rev 5.0 Contents
German Red Wines – Steve Zins 11/12/2014 Final Rev 5.0 Contents • Introduction • German Wine - fun facts • German Geography • Area Classification • Wine Production • Trends • Permitted Reds • Wine Classification • Wine Tasting • References Introduction • Our first visit to Germany was in 2000 to see our daughter who was attending college in Berlin. We rented a car and made a big loop from Frankfurt -Koblenz / Rhine - Black forest / Castles – Munich – Berlin- Frankfurt. • After college she took a job with Honeywell, moved to Germany, got married, and eventually had our first grandchild. • When we visit we always try to visit some new vineyards. • I was surprised how many good red wines were available. So with the help of friends and family we procured and carried this collection over. German Wine - fun facts • 90% of German reds are consumed in Germany. • Very few wine retailers in America have any German red wines. • Most of the largest red producers are still too small to export to USA. • You can pay $$$ for a fine French red or drink German reds for the entire year. • As vineyard owners die they split the vineyards between siblings. Some vineyards get down to 3 rows. Siblings take turns picking the center row year to year. • High quality German Riesling does not come in a blue bottle! German Geography • Germany is 138,000 sq mi or 357,000 sq km • Germany is approximately the size of Montana ( 146,000 sq mi ) • Germany is divided with respect to wine production into the following: • 13 Regions • 39 Districts • 167 Collective vineyard -
Koshu and the Uncanny: a Postcard
feature / vinifera / Koshu KOSHU AND THE UNCANNY: A POSTCARD Andrew Jefford writes home from Yamanashi Prefecture in Japan, where he enjoys the delicate, understated wines made from the Koshu grape variety in what may well be “the wine world’s most mysterious and singular outpost” ew mysterious journeys to strange lands still remain Uncannily uncommon, even in Japan for wine travelers. It’s by companion plants, Let’s start with the context. Even that may startle. Wine of any background topography, and the luminescence of sort is not, you should know, a familiar friend to most the sky that we can identify photographs of Japanese drinkers; it accounts for only 4 percent of national universally planted Chardonnay or Cabernet alcohol consumption. Most Japanese drink cereal-based Fvineyards; the rows of vines themselves won’t necessarily help. beverages based on barley and other grains (beer and whisky) Steel tanks and wooden barrels are as hypermobile as those and rice (sake and some shochu—though this lower-strength, filling them. Winemakers share a common language, though vodka-like distilled beverage can also be derived from the words chosen might be French, Spanish, or Italian rather barley, sweet potatoes, buckwheat, and sugar). The Japanese than English. also enjoy a plethora of sweet, prepared drinks at various Until, that is, you tilt your compass to distant Yamanashi alcohol levels based on a mixture of fruit juices, distillates, and Prefecture in Japan. Or, perhaps, Japan’s other three other flavorings. winemaking prefectures: lofty Nagano, snug Yamagata, chilly The wines enjoyed by that small minority of Japanese Hokkaidō (much of it north of Vladivostok). -
How to Buy Eiswein Dessert Wine
How to Buy Eiswein Dessert Wine Eiswein is a sweet dessert wine that originated in Germany. This "late harvest" wine is traditionally pressed from grapes that are harvested after they freeze on the vine. "Eiswein" literally means "ice wine," and is called so on some labels. If you want to buy eiswein, know the country and the method that produced the bottle to find the best available "ice wine" for your budget. Does this Spark an idea? Instructions 1. o 1 Locate a local wine store or look on line for wine sellers who carry eiswein. o 2 Look for a bottle that fits your price range. German and Austrian Eisweins, which follow established methods of harvest and production, are the European gold standard. However, many less expensive, but still excellent, ice wines come from Austria, New Zealand, Slovenia, Canada and the United States. Not all producers let grapes freeze naturally before harvesting them at night. This time-honored and labor-intensive method of production, as well as the loss of all but a few drops of juice, explains the higher price of traditionally produced ice wine. Some vintners pick the grapes and then artificially freeze them before pressing. Manage Cellar, Share Tasting Notes Free, powerful, and easy to use! o 3 Pick a colorful and fragrant bouquet. Eiswein is distinguished by the contrast between its fragrant sweetness and acidity. A great eiswein is both rich and fresh. Young eisweins have tropical fruit, peach or berry overtones. Older eisweins suggest caramel or honey. Colors can range from white to rose. -
Viticulture Research and Outreach Addressing the Ohio Grape and Wine Industry Production Challenges
HCS Series Number 853 ANNUAL OGIC REPORT (1 July ’16 – 30 June ‘17) Viticulture Research and Outreach Addressing the Ohio Grape and Wine Industry Production Challenges Imed Dami, Professor & Viticulture State Specialist Diane Kinney, Research Assistant II VITICULTURE PROGRAM Department of Horticulture and Crop Science 1 Table of Contents Page Executive Summary……………………………………………………………………………………………………..………….3 2016 Weather………………………………………………………………………………………………………………….……..5 Viticulture Research……………………………………………………………………………………………………….…… 10 Project #1: Trunk Renewal Methods for Vine Recovery After Winter Injury……………………………………… 11 Project #2: Evaluation of Performance and Cultural Practices of Promising Wine Grape Varieties….. 16 Viticulture Production…………………………………………………………………………………………………………….28 Commercial Expansion of Varieties New to Ohio………………………………………………………………………………….28 Viticulture Extension & Outreach……………………………………………………………………………………………41 OGEN and Fruit Maturity Updates………………………………………………………………………………………………………. 41 Ohio Grape & Wine Conference………………………………………………………………………………………………………….. 42 Industry Field Day and Workshops………………………………………………………………………………………………………. 43 “Buckeye Appellation” Website………………………………………………………………………………………………………….. 45 Industry Meetings………………………………………………………………………………………………………………………………. 45 Professional Meetings…………………………………………………………………………………………………………………………. 45 Student Training & Accomplishments…………………………………………………………………………………… 49 Honors & Awards………………………………………………………………………………………………………………….. 50 Appendix………………………………………………………………………………………………………………………………. -
Anbaugebiet Sachsen
Anlage 1 (zu § 2 Absatz 1) Anbaugebiet Sachsen Anlage 3 (zu § 6 Absatz 1) Rebsorten, die im Anbaugebiet zur Erzeugung von Wein zugelassen sind 1. Weißweinsorten Saphira, B Sauvignon Blanc, B Albalonga, B Scheurebe, B Arnsburger, B Schönburger, B Auxerrois, B Siegerrebe, Rs Bacchus, B Silcher, B Bronner, B Blauer Silvaner, Silvaner, N Weißer Burgunder, Weißburgunder,Pinot blanc, Pinot bianco, B Grüner Silvaner, Silvaner, B Chardonnay, B Sirius, B Ehrenbreitsteiner, B Solaris, B Ehrenfelser, B Staufer, B Roter Elbling, Elbling, R Roter Traminer, Traminer, Gewürztraminer, R Weißer Elbling, Elbling, B Grüner Veltliner, Veltliner, B Faberrebe, B Würzer, B Findling, B Freisamer, B 2. Rotweinsorten Goldriesling, B Roter Gutedel, Gutedel, R Acolon, N Weißer Gutedel, Gutedel, B André, N Helios, B Blauburger, N Hibernal, B Cabernet Dorio, N Hölder, B Cabernet Dorsa, N Huxelrebe, B Cabernet Mitos, N Johanniter, B Cabernet Franc, N Juwel, B Cabernet Sauvignon, N Kanzler, B Dakapo, N Kerner, B Deckrot, N Kernling, B Domina, N Früher roter Malvasier, Malvasier, R Dornfelder, N Mariensteiner, B Dunkelfelder, N Merzling, B Blauer Frühburgunder, Frühburgunder, N Morio Muskat, B Hegel, N Müller-Thurgau, Rivaner, B Helfensteiner, N Gelber Muskateller, Muskateller, Moscato, Muscat, B Heroldrebe, N Roter Muskateller, Muskateller, Moscato, Muscat, R Blauer Limberger, Lemberger, Blaufränkisch, N Muskat-Ottonel, B Müllerrebe, Schwarzriesling, Pinot meunier, N Nobling, B Palas, N Optima, B Pinotin, N Orion, B Blauer Portugieser, Portugieser, N Ortega, B Regent, -
Determining the Classification of Vine Varieties Has Become Difficult to Understand Because of the Large Whereas Article 31
31 . 12 . 81 Official Journal of the European Communities No L 381 / 1 I (Acts whose publication is obligatory) COMMISSION REGULATION ( EEC) No 3800/81 of 16 December 1981 determining the classification of vine varieties THE COMMISSION OF THE EUROPEAN COMMUNITIES, Whereas Commission Regulation ( EEC) No 2005/ 70 ( 4), as last amended by Regulation ( EEC) No 591 /80 ( 5), sets out the classification of vine varieties ; Having regard to the Treaty establishing the European Economic Community, Whereas the classification of vine varieties should be substantially altered for a large number of administrative units, on the basis of experience and of studies concerning suitability for cultivation; . Having regard to Council Regulation ( EEC) No 337/79 of 5 February 1979 on the common organization of the Whereas the provisions of Regulation ( EEC) market in wine C1), as last amended by Regulation No 2005/70 have been amended several times since its ( EEC) No 3577/81 ( 2), and in particular Article 31 ( 4) thereof, adoption ; whereas the wording of the said Regulation has become difficult to understand because of the large number of amendments ; whereas account must be taken of the consolidation of Regulations ( EEC) No Whereas Article 31 of Regulation ( EEC) No 337/79 816/70 ( 6) and ( EEC) No 1388/70 ( 7) in Regulations provides for the classification of vine varieties approved ( EEC) No 337/79 and ( EEC) No 347/79 ; whereas, in for cultivation in the Community ; whereas those vine view of this situation, Regulation ( EEC) No 2005/70 varieties -
2017 Avinyo Cava Reserva/Xarelo /Penedes, Spain Forest-Marie Brut
BUBBLES BEER THE SELECTED TO COMPLEMENT OUR CUISINE WINE BEVERAGE WINES ASK YOUR SERVER FOR SUGGESTIONS BUBBLY GL BTL NATURAL GL BTL 2017 avinyo cava reserva / xarelo / penedes, spain 17 68 NV desert nights pet nat / famoso / ravenna, italy 67 NV forest-marie brut rosé / pinot noir, pinot munier / france 116 2018 les lunes / chardonnay / redwood valley, usa 75 NV bortolotti prosecco / glera / piedmont, italy 68 2019 vinca minor old vine / chardonnay, sauv blanc / mendocino, usa 69 ROSÉ NV electric lightning pet nat rosé / longanese / ravenna, italy 17 68 2020 72 2017 pojer e sandri / rotberger / dolomiti, italy 58 donkey & goat isabel’s rosé / grenache / mendocino, usa 2017 t&r bailey mae / grenache, cinsault / walla walla valley, usa 17 68 2019 garalis roseus rosé / muscat of alexandria, limnio / lemnos, greece 62 2017 tre monti poche ore / sangiovese / emilia romagna, italy 64 2018 cosmic juice pet nat* / longanese / ravenna, italy 72 2018 electric sssupermoon, 1 ltr bottle* / longanese / ravenna, italy 82 WHITE 2020 las jaras glou glou* / zinfandel, carignane, more / california, usa 70 2019 brander mesa verde vineyard / sauv blanc / los olivos, usa 17 68 2019 macchiarola bizona* / primativo / lizzano, italy 72 2017 clos pegase / chardonnay / carneros, usa 18 72 2017 martha stoumen / nero d’avola / mendocino county, ca 96 2013 emanuel tres blanco / grenache, viognier / santa ynez, usa 78 2018 montesecondo / sangiovese / cebaia, italy 89 2017 kistler les noisetiers / chardonnay / sonoma coast, usa 125 2018 quintessa illumination / sauvignon -
14 May 2021 Aperto
AperTO - Archivio Istituzionale Open Access dell'Università di Torino Profiling of Hydroxycinnamoyl Tartrates and Acylated Anthocyaninsin the Skin of 34 Vitis vinifera Genotypes This is the author's manuscript Original Citation: Availability: This version is available http://hdl.handle.net/2318/103195 since 2020-04-01T16:03:11Z Published version: DOI:10.1021/jf2045608 Terms of use: Open Access Anyone can freely access the full text of works made available as "Open Access". Works made available under a Creative Commons license can be used according to the terms and conditions of said license. Use of all other works requires consent of the right holder (author or publisher) if not exempted from copyright protection by the applicable law. (Article begins on next page) 24 September 2021 1 2 3 4 5 This is an author version of the contribution published on: 6 Questa è la versione dell’autore dell’opera: 7 Journal of Agriculture and Food Chemistry, 60, 4931-4945, 2012 8 DOI: 10.1021/jf2045608 9 10 The definitive version is available at: 11 La versione definitiva è disponibile alla URL: 12 http://pubs.acs.org/doi/abs/10.1021/jf2045608 13 14 15 16 17 18 19 20 21 1 22 Profiling of Hydroxycinnamoyl Tartrates and of Acylated Anthocyanins in the Skin of 34 Vitis 23 vinifera Genotypes. 24 25 ALESSANDRA FERRANDINO,ǂ ANDREA CARRA,ǂ LUCA ROLLE ,‡ ANNA SCHNEIDER,§ 26 AND ANDREA SCHUBERT ǂ 27 ǂ Dipartimento Colture Arboree, Università di Torino, Via L. da Vinci 44, 10095 Grugliasco (TO), 28 Italy 29 ‡ DIVAPRA, Università di Torino, via L. -
Vin Wines by the Taste Vin Bottle Selections After
At Vin Room we’ve made it our goal to provide you with a unique and varied selection of quality wines from around the globe. Vin Room encourages you to explore and discover new wines by offering you the option of ordering wine in the following formats: 2oz = taste 6oz = glass 13oz = half bottle bottle = the whole nine yards With the help of our Enomatic Wine System, we are not only able to guarantee variety but freshness as well. We believe in preserving the qualities of our wines, from the moment that the bottle is opened to the point it reaches your glass. Whether you are the novice, the expert or the just plain thirsty; Vin Room provides a distinctive wine experience for all. Erika Tocco-Andryka, Wine Director June 2015 Phoebe Fung, Proprietor Vin Wines by the Taste White pages 2-3 | Red pages 4-6 | Sparkling Wine & Champagne page 7 |Dessert Wine page 8 Vin Bottle Selections White pages 9-11 | Red pages 12-17 After Vin Spirits & Bottled Beer pages 18,19 | Cocktails & Bubbly Flights page 20,22 1 Vin Wines By the Taste Vin Whites by the Taste 2oz 6oz 13oz Bottle Radiant, Lively and Fresh 2014 Bonina Branco Vinho Verde (Lima, Portugal) 3. 9. 18.5 37. 2012 Chateau Meyger Tokaj Furmint (Tokaj, Hungary) 3. 9.25 19.5 39. 2012 Graf V. Schönborn Estate Silvaner (Franken, Germany) 3.75 11. 23. 46. 2014 Joie Farm Rosé (Okanagan Valley, Canada) 5.5 16.25 34. 68. 2012 Nichol Vineyard Nine Mile White (Okanagan Valley, Canada) 4.5 13.5 28. -
Gu Mosel 111219
„Mosel“ Qualitätswein, Prädikatswein, Sekt b.A. und Qualitätsperlwein Produktspezifikation für eine geschützte Ursprungsbezeichnung … „Mosel“ Qualitätswein, Prädikatswein, Sekt b.A. und Qualitätsperlwein Produktspezifikation für eine geschützte Ursprungsbezeichnung 1. Geschützter Name „Mosel“ 2. Beschreibung des Weines/der Weine 2.1. Analytisch Nachfolgend aufgeführte Analysewerte, die anhand einer physikalischen und chemischen Analyse gemäß Artikel 26 der VO (EG) Nr. 607/2009 zu ermitteln sind, sind verbindlich vorgegebene Mindestwerte, die bei den angegebenen Weinsorten erreicht werden müssen, um die Bezeichnung verwenden zu dürfen: • Vorhandener Alkoholgehalt von mindestens 5,5%vol bei Beerenauslese etc. bzw. 7,0%vol bei Qualitätswein • Gesamtalkoholgehalt nach Anreicherung max. 15%vol • Gesamtzuckergehalt gemäß Anhang XIV Teil A +B der VO (EG) Nr. 607/2009 Unbeschadet der u. g. Verwendungsbedingungen in Anhang XIV Teil A darf der Zuckergehalt um nicht mehr als 3g/l und von Teil B um nicht mehr als 1g/l von der Angabe auf dem Etikett des Erzeugnisses abweichen. Geschmacksangabe bei Zuckergehalt: Qualitäts- und Prädikatswein trocken Wenn der Zuckergehalt folgende Werte nicht überschreitet: • 4g/l oder • 9g/l, sofern der in g/l Weinsäure aus- gedrückte Gesamtsäuregehalt höchs- tens um 2 g/l niedriger ist als der Rest- zuckergehalt halbtrocken Wenn der Zuckergehalt den vorgenannten Höchstwert überschreitet, folgende Werte aber nicht überschreitet: • 12g/l oder • 18g/l, sofern der in g je Liter Weinsäure ausgedrückte Gesamtsäuregehalt höchs- tens um 10 g/l niedriger ist als der Rest- zuckergehalt lieblich Wenn sein Zuckergehalt den vorgenannten Höchstwert überschreitet, aber nicht mehr als 45 g/l beträgt. süß Wenn sein Zuckergehalt mindestens 45 g/l beträgt. 2/10 Geschmacksangabe bei Zuckergehalt Sekt b.A. -
On the Origin of the Grapevine Variety Müller-Thurgau As Investigated by the Inheritance of Random Amplified Polymorphic DNA (RAPD)
Vitis 33, 15-17 (1994) On the origin of the grapevine variety Müller-Thurgau as investigated by the inheritance of random amplified polymorphic DNA (RAPD) by NICOLE BüsCHER, EvA ZYPRIAN, 0. BACHMANN and R. BLAICH Bundesanstalt für Züchtungsforschung an Kulturpflanzen, Institut für Rebenzüchtung Geilweilerhof, Siebeldingen, Germany S u m m a r y : Random amplified polymorphic DNA obtained with 10 different primers and peroxidase isoenzymes of Riesling, Silvaner and Müller-Thurgau were analyzed for genetic relationships between these grapevine varieties. It can be con cluded that Müller-Thurgau is not a progenitor of a cross Riesling x Silvaner as generally assumed, but of Riesling and an unknown cultivar. K e y wo r d s : grapevine variety, DNA, RAPD. Introduction Table 1 The grapevine cultivar Müller-Thurgau (MT) is one Evaluation of bands in PCR pattems of some new varieties. OP of the most important varieties in central Europe, particu primers: Ml2, N06, NIO, N15, U01, U08, UlO, U14, Ul7. U10 larly in Germany, Austria and also Switzerland. There it is and N06 were not used in cross 1 and 2, respectively. called Riesling x Silvaner (R x S) because these varieties are generally assumed to be the parents of MT. However, Cross 1: Cross 2: Cross 3: the validity of this assumption has been doubtful. BREIDER Fernale parent Trollinger Silvaner Riesling (1952) stated that the variety resulted from a seifing of R Male parent Riesling Müller-Th. Silvaner (?) whereas the detailed morphometric analyses of Progenitor Kerner Dlana MUll er-Th u rgau EICHELSBACHER (1957) seemed to indicate that neither S Total number of bands nor probably R were among its parents. -
Grape Varieties for Indiana HO-221-W Purdue Extension 2
PURDUE EXTENSION PURDUE EXTENSION HO-221-W Grape Varieties for Indiana Bruce Bordelon Matching the variety’s characteristics to the site climate Purdue Horticulture and Landscape Architecture is critical for successful grape production.Varieties differ www.hort.purdue.edu significantly in their cold hardiness, ripening dates, All photos by Bruce Bordelon and Steve Somermeyer tolerance to diseases, and so on, so some are better suited to certain sites than others. The most important considerations in variety selection are: Selecting an appropriate grape variety is a major factor for successful production in Indiana and all parts of • Matching the variety’s cold hardiness to the site’s the Midwest. There are literally thousands of grape expected minimum winter temperatures varieties available. Realistically, however, there are only • Matching the variety’s ripening season with the site’s a few dozen that are grown to any extent worldwide, and length of growing season and heat unit accumulation fewer than 20 make up the bulk of world production. Consistent production of high quality grapes requires The minimum temperature expected for an area properly matching the variety to the climate of the often dictates variety selection. In Indiana, midwinter vineyard site. minimum temperatures range from 0 to -5°F in the southwest corner, to -15 to -20°F in the northwest This publication identifies these climactic factors, and and north central regions.Very hardy varieties can then examines wine grape varieties and table grape withstand temperatures as cold as -15°F with little injury, varieties. Tables 1, 2, and 3 provide the varieties best while tender varieties will suffer significant injury at adapted for Indiana, their relative cold hardiness and temperatures slightly below zero.