DAME's WINE COLLECTION: We've Gone All in on Natural Wine Because
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Bibi Graetz Wines, the Name Is Very Evocative, “Casa-Matta”: the “Crazy-House”, Is Our Bright and Approachable Version of White Tuscan Blend
BI BI GRAETZ CASAMATTA Bianco 2016 The “Crazy-House” Like most of Bibi Graetz wines, the name is very evocative, “Casa-Matta”: the “Crazy-House”, is our bright and approachable version of white Tuscan blend. The Vermentino brings freshness, the Moscato Bianco elevate the aromatics and Trebbiano increase the balance and the harmony of the blend. Winemaker’s Tasting Notes Vermentino 60%, Trebbiano 30%, Moscato Bianco 10% “When I drink Casamatta Bianco I’m immediately projected on the Tuscan coast. This is a wine that reflects the soil, the sun and the perfumes of Maremma. The first impression is the floral notes of Moscato, orange and peach flowers, then in the palate you have the citrus of the Vermentino, pear and exotic fruits” Bibi Graetz Vintage 2016: the growing season After a great 2015, the expectation of having another sensational vintage were very low, usually it’s hard to have 2 great vintages one after the other. What we realized with the 2016 is that this is not the case. This vintage is at the same level of 2015 and someone says it’s even better! Very cold winter, with some touches of snow guaranteed, with a mild and sunny spring, perfect conditions for the develop of the plants. The summer was a bit warmer then 2015 with only few days of rain in the beginning of August and the harvest period was fully insolated and anticipated to the 12th of September. Vinification and Ageing Casamatta Bianco is produced from the vineyards of Capalbio, south of Tuscany in Maremma. The grapes are hand-picked and fermented in stainless steel tanks, destammed and softpressed with dry ice. -
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………………………………………………………………………………………………………………………………. -
Victoria Rural Addressing State Highways Adopted Segmentation & Addressing Directions
23 0 00 00 00 00 00 00 00 00 00 MILDURA Direction of Rural Numbering 0 Victoria 00 00 Highway 00 00 00 Sturt 00 00 00 110 00 Hwy_name From To Distance Bass Highway South Gippsland Hwy @ Lang Lang South Gippsland Hwy @ Leongatha 93 Rural Addressing Bellarine Highway Latrobe Tce (Princes Hwy) @ Geelong Queenscliffe 29 Bonang Road Princes Hwy @ Orbost McKillops Rd @ Bonang 90 Bonang Road McKillops Rd @ Bonang New South Wales State Border 21 Borung Highway Calder Hwy @ Charlton Sunraysia Hwy @ Donald 42 99 State Highways Borung Highway Sunraysia Hwy @ Litchfield Borung Hwy @ Warracknabeal 42 ROBINVALE Calder Borung Highway Henty Hwy @ Warracknabeal Western Highway @ Dimboola 41 Calder Alternative Highway Calder Hwy @ Ravenswood Calder Hwy @ Marong 21 48 BOUNDARY BEND Adopted Segmentation & Addressing Directions Calder Highway Kyneton-Trentham Rd @ Kyneton McIvor Hwy @ Bendigo 65 0 Calder Highway McIvor Hwy @ Bendigo Boort-Wedderburn Rd @ Wedderburn 73 000000 000000 000000 Calder Highway Boort-Wedderburn Rd @ Wedderburn Boort-Wycheproof Rd @ Wycheproof 62 Murray MILDURA Calder Highway Boort-Wycheproof Rd @ Wycheproof Sea Lake-Swan Hill Rd @ Sea Lake 77 Calder Highway Sea Lake-Swan Hill Rd @ Sea Lake Mallee Hwy @ Ouyen 88 Calder Highway Mallee Hwy @ Ouyen Deakin Ave-Fifteenth St (Sturt Hwy) @ Mildura 99 Calder Highway Deakin Ave-Fifteenth St (Sturt Hwy) @ Mildura Murray River @ Yelta 23 Glenelg Highway Midland Hwy @ Ballarat Yalla-Y-Poora Rd @ Streatham 76 OUYEN Highway 0 0 97 000000 PIANGIL Glenelg Highway Yalla-Y-Poora Rd @ Streatham Lonsdale -
Connected Histories: the Dynamics of Bronze Age Interaction and Trade 1500–1100 BC
Proceedings of the Prehistoric Society 81, 2015, pp. 361–392 © The Prehistoric Society doi:10.1017/ppr.2015.17 Connected Histories: the Dynamics of Bronze Age Interaction and Trade 1500–1100 BC By KRISTIAN KRISTIANSEN1 and PAULINA SUCHOWSKA-DUCKE2 The Bronze Age was the first epoch in which societies became irreversibly linked in their co-dependence on ores and metallurgical skills that were unevenly distributed in geographical space. Access to these critical resources was secured not only via long-distance physical trade routes, making use of landscape features such as river networks, as well as built roads, but also by creating immaterial social networks, consisting of interpersonal relations and diplomatic alliances, established and maintained through the exchange of extraordinary objects (gifts). In this article, we reason about Bronze Age communication networks and apply the results of use-wear analysis to create robust indicators of the rise and fall of political and commercial networks. In conclusion, we discuss some of the historical forces behind the phenomena and processes observable in the archaeological record of the Bronze Age in Europe and beyond. Keywords: Bronze Age communication networks, agents, temperate Europe, Mediterranean Basin THE EUROPEAN BRONZE AGE AS A COMMUNICATION by small variations in ornaments and weapons NETWORK: HISTORICAL & THEORETICAL FRAMEWORK (Kristiansen 2014). Among the characteristics that might compel archaeo- Initially driven by the necessity to gain access to logists to label the Bronze Age a ‘formative epoch’ in remote resources and technological skills, Bronze Age European history, the density and extent of the era’s societies established communication links that ranged exchange and communication networks should per- from the Baltic to the Mediterranean and from haps be regarded as the most significant. -
Best Wine Bar List – Dear Sainte Éloise
“Dear Sainte Éloise, if you exist, please send me some money. I don’t ask for much — just enough to buy some bread and a bottle of wine” – George Orwell, Down and Out in Paris and London, 1933 We love this story. A young and desperate protagonist, destitute on the streets of Paris, praying to a photograph of a saint who is later revealed to be nothing more than a famous prostitute. It’s a funny scene with a great punchline and best of all: his wish comes true. He gets his wine and his bread, and he is restored. We too understand the happiness that simple pleasures can provide, when a solitary glass of wine can change your entire day. That’s why we built Dear Sainte Éloise – a place of simple pleasures and replenishment, and happiness, too. We like to think of this bar as a place where journeys are made and connections are forged. The pages of this wine list are filled with wines that have the ability to transport the drinker away from the everyday to fantastic faraway lands – from the beloved wine regions of Australia, to the incomparable sites of Europe, and beyond. This is a list that celebrates the great winemakers, who have defined what wine can and should be. But it’s a list that also gives a voice to the young, entrepreneurial and experimental winemakers of the present – those who will help define wine’s future. We believe that wine is an interconnected community full of sharing and learning, creating and drinking. -
Sassoregale Tool Kit
Sassoregale Tool Kit Technical sheets Sell sheets Training Materials SANGIOVESE Maremma Toscana DOC GRAPES: Sangiovese PRODUCTION ZONE: The Tuscan Maremma ALTITUDE: 100 - 150 m (330 - 495 ft.) above sea level TYPE OF SOIL: Rich and deep, with a good clay content TRAINING SYSTEM: Spurred Cordon PLANT DENSITY: 5.128 vines per hectare (2.075 per acre) HARVEST PERIOD: 10th September - 30th September ALCOHOL LEVEL: 13,50 % vol. SERVING TEMPERATURE: 16 - 18 °C (61 - 64 °F) RECOMMENDED GLASS: A large glass, narrowing at the rim AGING POTENTIAL: 4/5 years BOTTLES PER BOX: 6 - 1 FORMAT (CL): 75 (25,3 oz) - 150 (50,72 oz) Technical Information Following traditional red wine vinification (with meticulous maceration on the skins) and the malolactic fermentation, the wine is aged for a brief but important period in small oak barrels. Tasting Note Its color is a bright ruby red. On the nose, it is clean and precise, with hints of morello cherries, wild berries and a moderate spiciness. On the palate it reveals a full and firm flavor, expressing all its intensity and elegance. Food Matchings Ideal with grilled red meats and BBQ, but also with cured meats or the traditional sheep’s milk cheeses of Tuscany. Tenuta Sassoregale Santa Margherita USA: 1900 Sunset Harbour Drive, Annex 3 Miami, FL 33139 Tel: +786-542-1704 Fax: 786-542-1705 www.SantaMargheritaUSA.com . www.sassoregale.com . [email protected] VERMENTINO Maremma Toscana DOC GRAPES: Vermentino PRODUCTION ZONE: The Tuscan Maremma ALTITUDE: 150 metres above sea level (492 ft.) TYPE OF SOIL: Deep, rich with a good fraction of clay TRAINING SYSTEM: Guyot PLANT DENSITY: 5,100 per hectare (610 per acre) HARVEST PERIOD: First half of September ALCOHOL LEVEL: 13,50 % vol. -
Chemical Composition and Antioxidants of 14 Varieties of White Grape Spread in Western Georgia
SJ IMPACT FACTOR: 2.912 CRDEEP Journals Global Journal of Current Research Kharadze et. al., Vol. 6 No. 1 ISSN: 2320-2920 Global Journal of Current Research Vol. 6 No. 1. 2018. Pp. 31-35 ©Copyright by CRDEEP. All Rights Reserved. Full Length Research Paper Chemical Composition and Antioxidants of 14 Varieties of White Grape spread in Western Georgia Maia Kharadze*;Indira Djaparidze;Maia Vanidze and Aleko Kalandia Georgian Batumi Shota Rustaveli State University, Batumi, Georgia. Article history Abstract Received: 30-04-2018 We have studied 14 samples of dry fruits, titrated acidity, active acidity of 5 species of white grapes Revised: 10-05-2018 (Tsolikouri, Tsitska, Klarjula, Krakhuna and Kutaturi) spread in three regions of Western Georgia Accepted: 24-05-2018 - Adjara, Imereti and Samegrelo, and with the help of a spectral method there has been defined the following:the total phenols of Folin-Ciocalteu, the total flavonoids of aluminum chloride, the Corresponding Author: catechins of vanilla and the antioxidant activity using DPPH reagents. Due to the grape variety Maia Kharadze there has been found differences between the quantity content of biologically active compounds and Georgian Batumi Shota the antioxidant activity, dependent on it in a directly proportional correlation. Such varieties of Rustaveli State grapes as the Tsolikouri and the Tsitska, grown in Opcha (Imereti) and Keda (Adjara) are University, Batumi, distinguished by their high antioxidant activity. Georgia. Keywords: DPPH Method, Tsolikouri, Tsitska, Antioxidant Activity, Common Phenols, Catechins, Flavonoids. Introduction Different zones of Georgia are significantly distinguished by grape yields, quality, and therefore they determine the type of wine produced. -
Phenolic Compounds As Markers of Wine Quality and Authenticity
foods Review Phenolic Compounds as Markers of Wine Quality and Authenticity Vakare˙ Merkyte˙ 1,2 , Edoardo Longo 1,2,* , Giulia Windisch 1,2 and Emanuele Boselli 1,2 1 Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; [email protected] (V.M.); [email protected] (G.W.); [email protected] (E.B.) 2 Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy * Correspondence: [email protected]; Tel.: +39-0471-017691 Received: 29 October 2020; Accepted: 28 November 2020; Published: 1 December 2020 Abstract: Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine production. The regulations are particularly severe for wine and include various aspects of the viticulture practices and winemaking techniques. Nevertheless, the use of phenolic profiles for quality control is still fragmented and incomplete, even if they are a promising tool for quality evaluation. Only a few methods have been already validated and widely applied, and an integrated approach is in fact still missing because of the complex dependence of the chemical profile of wine on many viticultural and enological factors, which have not been clarified yet. For example, there is a lack of studies about the phenolic composition in relation to the wine authenticity of white and especially rosé wines. This review is a bibliographic account on the approaches based on phenolic species that have been developed for the evaluation of wine quality and frauds, from the grape varieties (of V. -
Strategic Development of Varietal Vineyards in the Czech Republic
ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS Volume LX 43 Number 2, 2012 STRATEGIC DEVELOPMENT OF VARIETAL VINEYARDS IN THE CZECH REPUBLIC J. Sedlo, P. Tomšík Received: November 30, 2011 Abstract SEDLO, J., TOMŠÍK, P.: Strategic development of varietal vineyards in the Czech Republic. Acta univ. agric. et silvic. Mendel. Brun., 2012, LX, No. 2, pp. 325–334 The paper describes strategic changes in the structure of grapevine (Vitis vinifera L.) varieties grown in the Czech Republic. In 2004–2005, (i.e. a er the admission of the Czech Republic into the EU) expenditures associated with restructuralisation and transformation of vineyards amounted for CZK 25,423 thous. The authors examine the development taking place in this domain within the last 50 years (i.e. from 1960 to 2010) and pay detailed attention to the period of 1989 to 2010. The paper analyses reasons of these changes and tries to describe the future development expected a er 2010. The current production potential of the Czech Republic are 19,633.45 hectares of vineyards. For the time being, there are in average 1.07 wine growers per hectare of vineyards. As compared with 1960, the acreage of vineyards has doubled up and the number of the most frequent varieties has also increased. Within the period of 1989–1990, four varieties (i.e. Müller Thurgau, Green Veltliner, Italian Riesling and Sankt Laurent) occupied more than 60 % of the total vineyards area in the Czech Republic, whereas at present there are altogether 8 varieties (Müller Thurgau, Green Veltliner, Italian Riesling, Rhein Riesling, Sauvignon, Sankt Laurent, Blaufrankish, and Zweigeltrebe) at the nearly the same acreage. -
The Butcher's Pour November 2020
Wines for Entertaining November 2020 THE BUTCHER’S POUR Palate Pleasers | What’s in the Bottle | Everyday Wine(s) Boundary Breaks: Riesling Palate Pleasers 100% Riesling These are the wines that are perfect for even your pickiest guests; Aromas: Bright tropicals & stone fruits with mild petrol they are balanced between fruit, acidity, and sweetness. My two On the Palate: Juicy peaches and go to palate pleasers are medium dry riesling and gamay, but many pineapple with soft minerals Pairing: Aperitif, Stuffing other wines can also fall into the category. Avancia Cuvée de O: Godello Riesling can be one of the most complex white varieties; often showing beautiful ripe stone fruits, rich minerality, and a true 100% Godello sense of place. Isn’t all Riesling sweet? No! Some of the best Aromas: Honeydew & watermelon rinds rieslings are bone dry, and lively with acidity. When is comes to On the Palate: Ripe melons, mild what riesling you want to use for entertaining; I suggest a salinity, and mild vegetal notes medium dry or off dry Riesling. These wines will still have a Pairing: The crispy turkey skin bites you steal while you think no one is touch of residual sugar, but if they are balanced with the right looking... amount of acid they will be perfectly juicy. Uva Non Grata: Gamay For a crowd friendly red I will almost always recommend a 100% Gamay Gamay. Lighter in body like most Pinot Noir, but usually with a Aromas: Fruit bomb for days! little more attitude. These wines will show tons of fresh On the Palate: Crunchy berry flavors with a perfectly dry finish strawberries or other red fruits; sometimes I taste watermelon Pairing: Everything on your bubble gum. -
Sparkling Wines by the Glass*
*SPARKLING WINES BY THE GLASS* WHITE CAVA “AZIMUT EXTRA BRUT” CAN SURIOL. ..........$14 | $56 CATALONIA,SP,NV MÜLLER THURGAU “PÉT-NAT” HERZÁNOVI .... ...... .$15 | $60 MORAVIA,CZ,‘20 CHARDONNAY/PINOT NOIR “CREMANT DU JURA” DOMAINE TISSOT ........$22 | $88 JURA,FR,NV ORANGE MARIA GOMES/BAGA “LUCKY DUCK” JOAO PATO ‘DUCKMAN’ . $15 | $60 BAIRRADA,PT,NV PIGNOLETTO “SUI LIEVITI” FEDERICO ORSI . ....... $64 EMILIA-ROMAGNA,IT,‘18 GRUNER VETLINER/RIESLING “REVOLUTION” JOHANNES ZILLINGER. ..$16 | $61 NIEDERöSTERREICH,AUT, NV MALVASIA ISTRIANA/VITOVSKA “BELA” COTAR . .......... $108 KRAS,SL,‘16 ROSÉ MALBEC “PET’ROS” CHATEAU DE GAUDOU .. .. .$15 | $60 CAHORS,FR,‘20 ST LAURENT “HELENA” DLUHE GREFTY ..... .. .$20 | $80 MOROVA,CZ,‘20 JUNE DINE-IN MENU FOOD OLIVES $8 WHIPPED RICOTTA $12 house-cured sourdough CRUDO $17 LITTLE GEM $13 fresh fava, garlic scapes snap peas, seeds, sprouted fennal pollen lentils, buttermilk, radish ASPARAGUS TEMPURA $14 BURRATA $13 green goddess dressing summer squash, sesame seed POTATO CROQUETTES $9 PÂTÉ DE CAMPAGNE $14 spicy japanese mayo rustic pork terrine, mustard CRISPY CHICKEN THIGH $19 CROSTINI $12 broccolini, dandelion, curry spice flageolet bean, pistachio, sage SEARED SQUID SALAD $16 MEZZE PLATTER $22 jersey bok choy, thai basil, tahini dip, seasonalvegetables pancetta sourdough, cured olives CARROT-OLIVE OIL CAKE $8 pistachio cream CHOCOLATE CRÉMEUX $8 buckwheat crumble JUNE DINE-IN MENU WINE BTG SPARKLING CELLARS DE CAN SURIOL “AZIMUT” .......... $14 MACABEO/XAREL-LO/PARELLADA 2019 PURO “PET’ROS” .................. $16 MALBEC (ROSÉ) 2020 WHITE DOMAINE OZIL “EST OUEST”. $15 GRENACHE BLANC/UGNI BLANC/+++ 2020 PORTA BOHEMICA “MULLER THURGAU”. $15 RIESLING/SYLVANER 2018 ORANGE CRADLE OF WINE “ALEX’S WINE” .......... $16 RKATSITELI/MTSVANE/CHINURI 2018 FAMILLE BAUER “BARIG” ............ -
Askaneli Wines
ASKANELI't; BROTHERS 1880 From the very beginning, we decided to not spare money or efforts on using the most current technologies and inviting the best industry professionals with international work ex- perience. It is extremely important for me to be involved in the creation of the modern history of Georgian winemaking. Our country prides with its huge range of endemic grapes, many of which have been lost or simply forgotten. Revival of ancient varieties has become one of the important components for our development and we are continuously working a lot in this direction. We cherish traditions, but don’t fear experimenting, searching for new tastes and imple- menting new technologies. Thanks to this approach, we have created new wines from smaller vineyards that have unique terroir. Contributing to the global winemaking, yet step by step we create our signature style. We want our wines to be exceptional and recognizable, to have individuality and certainly the Georgian spirit. Constant development and quality growth has remained the cornerstone over the 20 years Gocha Chkhaidze of existence for Askaneli Brothers company. President of Askaneli Brothers Askaneli Brothers started in the village Askana in the region of Guria west Georgia near the Black Sea. It is interestingly to note, that even the name of the village is related to the activities of Askaneli since the son of Aeneas descendant of Dionysus was called Ascanius. Legend would have been just a good story if not for the great grandfather of the Askaneli’s, Anthimoz Chkhaidze. There in the winery vault built by him lays a pitcher dated 1880.