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Aglianico from Wikipedia, the Free Encyclopedia

Aglianico from Wikipedia, the Free Encyclopedia

Aglianico From Wikipedia, the free encyclopedia

Aglianico (pronounced [aʎˈʎaːniko], roughly "ahl-YAH-nee- koe") is a black grown in the and Aglianico regions of . The vine originated in and was Grape () brought to the south of Italy by Greek settlers. The name may be a corruption of vitis hellenica, for "Greek vine."[1] Another etymology posits a corruption of Apulianicum, the Latin name for the whole of in the time of ancient . During this period, it was the principal grape of the famous Falernian , the Roman equivalent of a first-growth wine today.

Contents Aglianico from Taurasi prior to Color of Black 1 History berry skin 2 Relationship to other Also called Gnanico, Agliatica, Ellenico, 3 Wine regions Ellanico and Uva Nera 3.1 Other regions Origin Greece 4 Notable Taurasi, Aglianico del 5 Wine styles 6 Synonyms Hazards Peronospera 7 References

History

The vine is believed to have first been cultivated in Greece by the Phoceans from an ancestral vine that ampelographers have not yet identified. From Greece it was brought to Italy by settlers to near modern-day , and from there spread to various points in the regions of Campania and Basilicata. While still grown in Italy, the original Greek plantings seem to have disappeared.[2] In , the grape was the principal component of the 's earliest first-growth wine, Falernian.[1] Ruins from the Greek Along with a white grape known as (today grown as Greco di Tufo), the grape settlement of Cumae. was commented on by , the maker of some of the highest-ranked wines in Roman times.[3]

Traces of the vine have been found in , Puglia and on the island of near , though it is no longer widely cultivated in those places. The grape was called Ellenico (the Italian word for "Greek") until the 15th century when it acquired its current name Aglianico.[4] Relationship to other grapes

Despite the similarities in naming, the Campanian wine grape Aglianicone is not a clonal mutation of Aglianico but DNA analysis does suggest a close genetic relationship between the two varieties.[5] Wine regions

In Basilicata, Aglianico forms the basis for the region's only DOCG wine, , and is concentrated around the areas of Matera and Potenza. The most sought-after productions of Aglianico del Vulture come from the located in and around the extinct volcano Mount Vulture. In Campania, the area in and around the village of Taurasi produces Aglianico's only DOCG wine, also called Taurasi. More Aglianico can be found in the province of Benevento.[2] In Campania, it is also the principal grape of Aglianico del Taburno and Falerno del Massico.[6]

Other regions

The grape has also recently been planted in Australia, Texas and , as it thrives in predominantly sunny climates. In Australia it is being introduced in the region with some success.[7] Producers in McLaren Mount Vulture, panoramic view. Vale, Margaret River, Mudgee and Riverland are also experimenting with plantings.[2] Vieni Estates in the 20 Valleys area of Ontario has also been producing Aglianico since at least 2010. Viticulture

The Aglianico vine buds early and grows best in dry climates with generous amounts of sunshine. It has good resistance to outbreaks of oidium, but can be very susceptible to Peronospera. It also has low resistance to botrytis, but since it is much too tannic to make a worthwhile , the presence of this in the is more of a viticultural hazard than an advantage.[1]

The grape has a tendency to ripen late, with harvests as late as November in some parts of southern Italy. If the grape is picked too early, or with excessive yields, the grape can be aggressively tannic. The vine seems to thrive in particularly volcanic soils.[4]

Wine styles

Wines produced from Aglianico tend to be full-bodied with firm tannins and high acidity, endowing them with good aging potential. The rich flavors of the wine make it appropriate for pairing with rich meats such as lamb. In Campania, the grape is sometimes blended with and in the production of some Indicazione Geografica Tipica (IGT) wines.[8] In its youth, Aglianico is very tannic and concentrated, requiring a few years of ageing before it can be approachable. As it ages, the fruit becomes more pronounced and the tannins more balanced with the rest of the wine. The trademark coloring of the wine is a deep garnet.[1] In well made examples of the wine, it can have chocolate and plum aromas.[4] Synonyms

Aglianico is also known under the synonyms Aglianica, Aglianichella, Aglianichello, Aglianico Amaro, Aglianico del Vulture, Aglianico di Castellaneta, Aglianco di Puglia, Aglianico di Taurasi, Aglianico Femminile, Aglianico Mascolino, Aglianico nero, Aglianico Tringarulo, Aglianico Zerpoluso, Aglianico Zerpuloso, Aglianicone, Aglianicuccia, Agliano, Agliatica, Agliatico, Agnanico, Agnanico di Castellaneta, Cascavoglia, Cerasole, Ellanico, Ellenico, rosso, Fresella, Gagliano, Ghiandara, Ghianna, Ghiannara, Glianica, Gnanica, Gnanico, Granica, Olivella di S. Cosmo, Prie blanc, Ruopolo, Spriema, Tringarulo, Uva Catellaneta, Uva dei Cani, Uva di Castellaneta, and Uva near.[9] References

1. ^ a b c d J. Robinson Vines, Grapes & Wines pg 213 Mitchell Beazley 1986 ISBN 1-85732-999-6 2. ^ a b c Encyclopedia of Grapes pg 34 Harcourt Books 2001 ISBN 0-15-100714-4 3. ^ H. Johnson : The Story of Wine, p. 73 Simon and Schuster 1989 ISBN 0-671-68702-6. 4. ^ a b c J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 7 Oxford University Press 2006 ISBN 0-19-860990-6 5. ^ J. Robinson, J. Harding and J. Vouillamoz - A complete guide to 1,368 vine varieties, including their origins and flavours pg 13 Allen Lane 2012 ISBN 978-1-846-14446-2 6. ^ T. Stevenson "The Sotheby's Wine Encyclopedia" pp. 293-295 Dorling A bottle of Taurasi Riserva. Kindersley 2005 ISBN 0-7566-1324-8 7. ^ Vinodiversity Aglianico (http://www.vinodiversity.com/aglianico.html) accessdate = 2007-01-24 8. ^ Oz Clarke Encyclopedia of Grapes pg 53 Harcourt Books 2001 ISBN 0-15-100714-4 9. ^ Aglianico (http://www.vivc.de/datasheet/dataResult.php?data=121), Vitis Catalogue, accessed on June 21, 2010 Retrieved from "http://en.wikipedia.org/w/index.php?title=Aglianico&oldid=609088722" Categories: grape varieties Wine grapes of Campania Grape varieties of Greece Aglianico del Vulture From Wikipedia, the free encyclopedia

Aglianico del Vulture is an Italian red wine based on the Aglianico grape produced in the Vulture area of Basilicata, considered one of the best red wines of Italy.[1] It was awarded Denominazione di Origine Controllata (DOC) status in 1971 and the Denominazione di Origine Controllata e Garantita (DOCG) status in 2011. Located on volcanic soils derived from nearby Mount Vulture, Aglianico del Vulture is the only DOCG in Basilicata.[2] In 2012, Poste Italiane has dedicated a stamp to it, along with other wines of fifteen .[3]

Contents Aglianico del Vulture wine area.

1 Wine regions 2 Viticulture 3 4 Wines 5 References 6 External links

Wine regions

Aglianico del Vulture DOCG can be produced only in the following communes: , , , , , , , , , Atella, , , , , Genzano di . Mount Vulture Viticulture

Most of the vineyards are located on higher altitudes in the region, typically between 450 to 600 meters. The Aglianico grape ripens late and is often one of the last non-dessert wine grapes to be harvested in Italy being picked from late October to early November. When yields are kept low, the grape will produce intensely flavored wines.[2] Winemaking In recent years there has been movement towards the use of new French for aging the wine instead of large chestnut casks.[2] If the wine is labeled vecchio (meaning "old") it will have been aged for least three years with wines labeled riserva being aged for at least five years, two of which must be in wood.[4] Wines

Aglianico del Vulture wines have the potential to be full bodied, richly textured with a firm tannic structure and chocolate-cherry notes. In their Aglianico grapes prior to veraison. youth, the wines can be more rustic and harsh but they can develop soft tannins and more silky texture as they age, having the potential to improve in the bottle for 6 to 20 years.[4] References

1. ^ Gambero Rosso, Il libro del vino. Manuale teorico & pratico, 2004, G.R.H. S.p.A., pag. 167 ISBN 88-87180-79-2 2. ^ a b c J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 7 Oxford University Press 2006 ISBN 0-19- 860990-6 3. ^ "Francobollo Aglianico del Vulture Superiore DOCG" (http://www.aglianicodelvulture.net/Francobollo-Aglianico-del- Vulture-Superiore-DOCG). aglianicodelvulture.net. 4. ^ a b T. Stevenson "The Sotheby's Wine Encyclopedia" pg 295 Dorling Kindersley 2005 ISBN 0-7566-1324-8

External links

Aglianico del Vulture (http://www.aglianicodelvulture.net) (Italian) (English)

Retrieved from "http://en.wikipedia.org/w/index.php?title=Aglianico_del_Vulture&oldid=542802223" Categories: Italian DOC Wines of Basilicata

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Zerbina Emilia-Romagna, Italy

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Recent Press News & Events “…this is the leading estate in Emilia-Romagna, has been so for fifteen years, and it cannot be ignored.” – Wine Advocate #164, April 24, 2006 Tasting Catalogs

National Portfolio “Sometimes the impact of a is so positive that it enriches a whole area with its quality, consistency and continuity. This is true of Fattoria Zerbina…” – The Gambero Terry Theise Rosso, 2007 ed. Daniel Johnnes Trained in enology at the University of , after obtaining a degree in agronomy at Special Offers the University of , Cristina Geminiani has taken a radically new approach to viticulture Trade Only and winemaking at her family’s estate, located in an area of Italy previously little known for quality wine production. Since taking over the estate in 1987, she has been called “of Links the most talented women in Italian wine” by and has been a regular recipient of the prestigious Tre Bicchieri award, such that the estate is listed among “The Become a Customer Stars” of the famed Gambero Rosso Wine Guide. Fattoria Zerbina, named after a local warm southerly wind, is located at Marzeno in Romagna where the land begins to rise Employment towards the Appennines that divide Romagna from . The vineyards cover 29 Opportunities hectares, more than 70% of which are planted to , and sit at an average Contact Us altitude of 200 meters (656 feet) above sea level. Perfectly situated to benefit from the constant cooling breezes off the Adriatic Sea, they produced wines of breed, elegance, charm, depth of flavor and a personality able to rival their cousins in Tuscany on the other side of the Apennines. These include the charming, great-value “Ceregio” Sangiovese, aged entirely in stainless steel, to the “Pietramora” Riserva Sangiovese, aged one year in

70% new French-oak barriques and a Tre Biccheri winner for the 2003 vintage, to the

Marzieno blend of 70% Sangiovese, 15% Cabernet Sauvignon, 8% Merlot and 7% (which was also awarded Tre Bicchieri for the 2001 and 2003 and 90 points by Parker. Not to be missed is the lovely “Torre di Ceparano” Sangiovse, aged in new and used barriques and produced from grapes grown “alberello” or “bush-trained” style, which can compete with any great .

The estate also producese the very rare "Scacco Matto" passito wine, an Albana-based wine that has been compared to in quality.

Website: http://www.zerbina.com

Wines: Note: * indicates limited item, please consult your sales rep for availability size formats other than 750ml may not contain wine information. Albana di Romagna Passito, 2009 (500ML)

'Arrocco', Zerbina Albana di Romagna Secco 2012 Home > Grape Varieties > A-B > Albana

Albana Wine

Albana is a green-skinned grape grown in Italy and is used in the production of white wines such as Albana di Romagna, a DOCG wine from Emilia-Romagna in the northeast of Italy. The grape is versatile and the wine can be produced in a range of styles: sparkling (as a DOC only), secco (dry), the medium-sweet amabile and the sweet dolce and passito.

The wine is light, nutty, creamy and in the dry form has a crisp acidity and may have a slight bitter-almond finish. The high acidity means that it can be produced with a degree of residual , and in this form, particularly as a passito or riserva passito, it can age well.

Albana Grapes

The passito method involves concentrating the grape before fermentation and the designation (under the control of the DOCG rules) usually allows only one method for achieving this. However, Albana di Romagna producers may dry the grapes on the vine, in small boxes, on wooden grates or indoors on racks. The wine may be fermented in stainless steel tanks or in wooden casks. Flavors of the passito style of Albana include honey, apricot, spice and magnolia flower.

Although there are a number of local synonyms for the grape, the most valuable is Albana di Romagna, due to the DOCG status of the wine. Other names for Albana include Forcella and Greco di Ancona – Ancona is a town in Marche and Emilia's southern neighbor. The variety is unrelated to Greco di Tufo, although confusion can sometimes arise between the two as Greco di Tufo also bears the synonym Greco di Ancona.

Synonyms include: Forcella, Greco di Ancona.

Food matches include: Europe: Apple pie (torta di mele) (sweet) Asia: Glass noodles with chicken and sesame (off-dry) Americas: Goats-cheese-stuffed baked red peppers (dry)

Published by Wine-Searcher.com | Last updated 22-May-2014 by Wine-Searcher Staff

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(Wines are selected by quality/price ratios) Albariño From Wikipedia, the free encyclopedia (Redirected from Albarino)

Albariño (Galician pronunciation: [alβaˈɾiːɲo]) or Alvarinho (Portuguese: [aɫvaˈɾiɲu]) is a variety of grape Albariño grown in (northwest ), Monção and Melgaço Grape (Vitis) (northwest Portugal), where it is used to make white wines.

Albariño is actually the Galician name for the grape. In Portugal it is known as Alvarinho, and sometimes as Cainho Branco.[1]

It was presumably brought to Iberia by Cluny monks in the twelfth century. Its name "Alba-Riño" means "the white [wine] from the " and it has locally been thought to be a clone originating from the region of , although earliest known records of Riesling as a grape variety date from the 15th, rather than the 12th, century. It is also theorized that the grape is a close relative of the French grape Bunch of Albariño grapes Petit Manseng.[2] Color of berry Blanc skin It should not be confused with the Alvarinho Liláz grape of Madeira. Species Also called Alvarinho and other synonyms Origin Portugal Contents Notable Galicia, Spain; Minho, Portugal regions 1 Major regions Notable wines Rías Baixas, Vinho Verde (Vinho 2 Wine characteristics Alvarino) 3 Viticulture 4 Synonyms 5 See also 6 References

Major regions

Spain produces Albariño to a significant degree in the Rías Baixas DO, especially in the town of Cambados.[3] It is also common in the Vinho Verde region of Portugal, but it is only authorized to be grown in Monção and Melgaço. In other locations such as Ribeiro (DO), Lima, Braga or Valdeorras (DO) it is often mixed with other grapes such as Loureiro, Godello, Caiño, Arinto or to produce blended wines. Such blends were common throughout Galicia too until about 1985; when the Rías Baixas DO was established on an experimental basis in 1986, Albariño began to emerge as a varietal, both locally and internationally.[4] Its recent emergence as a varietal led the wines to be "crafted for the palates of Europe, America and beyond and for wine drinkers who wanted clean flavors and rich, ripe fruit" and led to wines completely different from those produced across the river in Portugal.[4]

Albariño is now produced in several California regions including the Santa Ynez Valley, Clarksburg, and Los Carneros AVAs.

In recent years Albariño attracted the attention of Australian winemakers, several of whom are now producing varietal wines. However, it has recently been discovered that grape growers and wine makers in Australia have been supplying and selling wrongly labelled Albarino for over a decade. They thought they were pouring money into the market for the Spanish grape, only to discover they were incorrectly sold cuttings of the French grape instead.

A French expert visiting Australia raised questions in 2008, and DNA testing confirmed that the grapes are in fact French Savagnin. Almost all wine in Australia labelled as Albarino is Savagnin.[5] Wine characteristics

The grape is noted for its distinctive aroma, very similar to that of , Gewurztraminer, and Petit Manseng, suggesting apricot and peach. The wine produced is unusually light, and generally high in acidity with alcohol levels of 11.5–12.5%.[3] Its thick skins and large number of pips can cause residual bitterness. Albariño grapes on a slope near the river Sil in Ourense, Spain Viticulture

In the beginning of the 20th century, Albariño vines could be found growing around the trunks of poplar trees and in bushes along the outside margins of a field. However, in the middle of the century, the growers made big investments and became professional grape growers.[6] When grown in a vineyard, the vines need to be wire trained with large canopies to accommodate the 30 to 40 buds per vine that is typical. The grape responds well to the heat and humidity though the high yields and bunching of clusters usually keeps the grapes within the margins of ripeness.[3] Synonyms Albariño is also known under the synonyms Albarina, Alvarin Blanco, Alvarinha, Alvarinho, Azal Blanco, Galego and Galeguinho.[7] See also

List of Portuguese grape varieties

References

1. ^ Oz Clarke Encyclopedia of Grapes pg 37 Harcourt Books 2001 ISBN 0- 15-100714-4 2. ^ Oz Clarke Encyclopedia of Grapes pg 167 Harcourt Books 2001 ISBN 0- 15-100714-4 3. ^ a b c Oz Clarke Encyclopedia of Grapes pg 36 Harcourt Books 2001 ISBN 0-15-100714-4 4. ^ a b Split Personality

A Spanish Albarino.

(http://www.winespectator.com/Wine/Archives/Show_Article/0,1275,3941,00.html), a December 2002 Wine Spectator article (registration required to read archived article) 5. ^ White, Leslie (April 15, 2009). "White wine fiasco" (http://www.weeklytimesnow.com.au/article/2009/04/15/70855_horticulture.html). The Weekly Times. Retrieved 2010- 05-11. 6. ^ Garrido, João; Mota, Teresa.Manual Técnico, Comissão de Viticultura dos Vinhos Verdes, 2004 7. ^ Alvharinho (http://www.vivc.de/datasheet/dataResult.php?data=15689), Vitis International Variety Catalogue, accessed 2010-11-23 Retrieved from "http://en.wikipedia.org/w/index.php?title=Albariño&oldid=581208638" Categories: White wine grape varieties Galicia (Spain)

This page was last modified on 11 November 2013 at 17:34. Text is available under the Creative Commons Attribution-ShareAlike License; additional terms may apply. By using this site, you agree to the Terms of Use and Privacy Policy. Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization. From Wikipedia, the free encyclopedia

Amarone della , usually known as Amarone, is a typically rich Italian dry red wine made from the partially dried grapes of the (45% – 95%, of which up to 50% could be substituted with ), (5% – 30%) and other approved red grape varieties (up to 25%).[1] The wine was assigned Denominazione di Origine Controllata (DOC) status in December 1990. On 4 December 2009, Amarone and Recioto della Valpolicella were promoted to the status of Denominazione di Origine Controllata e Garantita (DOCG). Total production for sale (including Recioto) in 2008 was 8.57 million bottles.[2] The name Amarone, in Italian, literally means "the Great Bitter"; this was originally to distinguish it from the Recioto produced in the same region, which is sweeter in taste.

Contents Two bottles of Amarone. 1 Process 1.1 Variations 2 Characteristics and faults 3 See also 4 References 5 External links

Process

Grapes are harvested ripe in the first two weeks of October, by carefully choosing bunches having fruits not too close to each other, to let the air flow. Grapes are allowed to dry, traditionally on straw mats. This process is called appassimento or rasinate (to dry and shrivel) in Italian. This concentrates the remaining sugars and flavours and is similar to the production of French Vin de Paille. The pomace left over from off the Amarone is used in the production of Ripasso Valpolicellas.

Modern Amarone is now produced in special drying chambers under controlled conditions. This approach minimizes the amount of handling of the grapes and helps prevent the onset of . In Amarone, the quality of the grape skin is a primary concern as that component brings the tannins, color and intensity of flavor to the wine. The process of desiccation not only concentrates the juices within the grape but also increases the skin contact of the grapes. The drying process further metabolizes the acids within the grape and creates a polymerization of the tannins in the skin which contribute to the overall balance of the finished wine.[3] The length of the drying process is typically 120 days but varies according to producer and the quality of the . The most evident consequence of this process is the loss of weight: 35 to 45% for Corvina grapes, 30 to 40% for and 27 to 40% for Rondinella. Following drying, end of January/beginning of February, the grapes are crushed and go through a dry low temperature fermentation process which can last up to 30/50 days. The reduced water content can slow down the fermentation process, increasing the risk of spoilage and potential wine faults such as high volatile acidity. After fermentation, the wine is then aged in barriques made from either French, Slovenian or Slavonian oak.[3]

Variations

If fermentation is stopped early, the resulting wine will contain residual sugar (more than 4 grams of sugar per litre) and produce a sweeter wine known as Recioto della Valpolicella. Recioto was the traditional wine produced according to this method, and Amarone originally was Recioto wines that had fermented for too long. Unlike Amarone, Recioto della Valpolicella can also be used to produce a .[4] Ripasso is an Italian wine produced when the partially aged Valpolicella is contacted with the pomace of the Amarone. This will typically take place in the spring following the harvest. The resulting wine is more tannic, with a deeper color, more alcohol and more extract. The word Ripasso designates both the winemaking technique and the wine, and is usually found on a .[4] Characteristics and faults

The final result is a very ripe, raisiny, full-bodied wine with very little acid. Alcohol content easily surpasses 15% (the legal minimum is 14%) and the resulting wine is rarely released until five years after the vintage, even though this is not a legal requirement. The labor-intensive process poses significant risk for the development of various wine faults. Wet and rainy weather during harvest can cause the grapes to rot before drying out which then requires winemakers to be diligent in removing rotted bunches, which can cause moldy flavors in the wine.[5] See also

Straw wine Dessert wine

References

1. ^ "DISCIPLINARE DI PRODUZIONE DEI VINI A DENOMINAZIONE DI ORIGINE CONTROLLATA E GARANTITA “AMARONE DELLA VALPOLICELLA" " (http://www.consorziovalpolicella.it%2Fuploads%2Ffiles%2FAttachment%2FDOCG_Amarone_della_Valpolicella_201 1.pdf) (PDF). 2. ^ "Consorzio della Valpolicella report for the 2005 harvest" (http://www.consorziovalpolicella.it/images/stories/Presentazioni/anteprima_2005.pdf) (PDF). p. 10. 3. ^ a b J. Robinson editor The Oxford Companion to Wine pg 19 Oxford University Press 2006 ISBN 0-19-860990-6 4. ^ a b M. Ewing-Mulligan & E. McCarthy Italian Wine for Dummies pg 124 Hungry Minds Inc 2001 ISBN 0-7645-5355- From Wikipedia, the free encyclopedia

Arneis is a white Italian wine grape variety originating from , Italy. It is most commonly found in the hills of the Arneis Roero, northwest of Alba, where it is part of the white Grape (Vitis) Denominazione di Origine Controllata e Garantita (DOCG) wines of Roero. It can also be used to produce DOC wines in Langhe.[1] Arneis (literally: little rascal, in Piemontese) is so called because it is regarded as a somewhat difficult variety to grow. It is a crisp and floral varietal, and has been grown for centuries in the region. The white wines made from the Arneis grape tend to be dry and full body with notes of pears and apricots.[2]

Contents

1 History 2 Wine regions 3 Viticulture and winemaking 4 Synonyms 5 References

History

Wine historians disagree on how long Arneis has been growing in the Piedmont region and under what name. A An Arneis wine from the Langhe DOC potential root of the name Arneis in the Piemontese dialect, Color of berry skin Blanc renesi, makes an appearance in the description of several Species Vitis vinifera different grape varieties in the 15th century. Some historians believe that Arneis maybe the Ranaysii grape that was Also called See list of synonyms documented in 1432 growing in the province of Torino Origin Italy around the village of Chieri. Around Canale in the province Notable regions Piedmont of a Reneysium grape was documented in 1478. The first usage of the name Arneis appears in Italian Notable wines Roero Arneis, Langhe Arneis ampelographer Count Giuseppe di Rovasenda's 1877 text where the grape was described as already being well established in Piedmont.[3]

Despite sharing several similar synonyms, Arneis has no genetic relationship to the notable Piedmontese red wine grape but the two grapes do share a close historic relationship. For centuries the white Arneis grape was used to soften the tannins and harshness of Nebbiolo grape in the wines of the region, hence the common synonym of Niebblo bianco, Barolo bianco or "white Barolo".[4] In the vineyard, Arneis was often planted with Nebbiolo in a field blend with the aim of having the sweet scent of ripe Arneis berries attract birds and keep them away from the more valuable Nebbiolo clusters.[3]

In the 20th century, as Barolo producers begun focusing on 100% varietal Nebbiolo, acreage steadily declined almost to the point where the variety was on the verge of extinction. By the 1970s, only two producers were making any kind of Arneis, Bruno Giacosa and Vietti.[3] The 1980s saw a renaissance in interest for white Piedmont wines and plantings began to increase. By 2000, there were 745 hectares (1,840 acres).[3] By 2006 the number of plantings of Arneis declined to around 610 hectares (1,500 acres) nearly all found in the Roero and Langhe region of Piedmont.[1] Wine regions

Arneis is found primarily in the Italian wine region of Piedmont where it is featured in the white DOC/G wines of Roero and Langhe. It is permitted as a blending grape in the red Nebbiolo based wines of Roero but its use in this capacity is today rarely seen.[4] In 2004, nearly 1 million gallons (38,000 hectoliters) of DOC designated Arneis was produced in these two regions.[1] Outside of Piedmont, limited plantings of the grape can be found in Liguria and on the Italian island of Sardinia.[3]

In the , Arneis is mostly found in region of Sonoma County and the wine region of the Willamette Valley.[3] Other American Viticultural Areas with some plantings of the grape include the Mendocino, Russian River Valley, Paicines and Santa Ynez Valley AVAs.[5] In the 21st century, plantings of Arneis have begun Most of the plantings of Arneis are appearing the regions of Victoria and found in the in as well as the region of Gisborne on the North Piedmont where the grape is used in [3] the wines of the Roero and Langhe Island. DOCs. Viticulture and winemaking

The Arneis vine can be a difficult grape to cultivate, with naturally low acidity and tendency to get over ripe if it is harvested after September.[1] Additionally, the vine is prone to powdery mildew though recent cloning research has begun to isolate clones of Arneis that have more tolerance to mildew. The vine's propensity for low crop yields and for the wine to oxidize easily, contributed to its steady decline in the early to mid 20th century. Better understanding of the variety in the later half of the century helped revive the variety as winemakers found that the chalky, sandy soils around Roero gave the grapes more acidity and structure while Arneis grapes planted in sandy soil developed an elegant and exotic perfume.[4] Arneis historical role has been as a softening for Nebbiolo, though today the grape is more commonly seen as a varietal wine. Wines fermented and/or aged in oak will be more full bodied while unoaked Arneis can have more aromatics and perfume. Arneis has the potential to produced highly perfumed wines with aromas of almonds, apricots, peaches, pears and hops. Some producers make a late harvest passito Arneis.[4] Synonyms

Arneis is also known under the synonyms Bianchetta, Bianchetta d'Alba, Bianchetta di Alba, Bianchetto, Bianchetto Albese, Bianchetto di Alba, Bianchetto di , and Nebbiolo bianco.[6] References

1. ^ a b c d J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 35 Oxford University Press 2006 ISBN 0-19-860990-6 2. ^ K. MacNeil The Wine Bible pg 331-333 Workman Publishing 2001 ISBN 1-56305-434-5 3. ^ a b c d e f g J. Robinson, J. Harding and J. Vouillamoz Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours pg 54 Allen Lane 2012 ISBN 978-1-846-14446-2 4. ^ a b c d Oz Clarke Encyclopedia of Grapes pg 38 Harcourt Books 2001 ISBN 0-15-100714-4 One of the classic flavor notes 5. ^ America "Arneis (http://wine.appellationamerica.com/grape- associated with Arneis is that of ripe pears. varietal/Arneis.html)", Accessed: September 2nd, 2013 6. ^ Arneis (http://www.vivc.de/datasheet/dataResult.php?data=626), Vitis International Variety Catalogue, accessed 2010-11-23 Retrieved from "http://en.wikipedia.org/w/index.php?title=Arneis&oldid=571300651" Categories: White wine grape varieties Wine grapes of Italy Piedmont

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Barbaresco From Wikipedia, the free encyclopedia

Barbaresco is an Italian wine made with the Nebbiolo grape. Barbaresco is produced in the Piedmont region in an area of the Langhe immediately to the east of Alba and specifically in the of Barbaresco, and plus that area of the frazione San Rocco Senodelvio which was once part of the of Barbaresco and now belongs to the comune of Alba. It was granted Denominazione di origine controllata (DOC) status in 1966 and Denominazione di Origine Controllata e Garantita status in 1980. The wine is often compared with Barolo-another Nebbiolo based wine from the Piedmont area. Though the wines do share many similarities, there are some distinct differences between them. Vineyards and hillsides near the comune of Barbaresco. Contents

1 History 2 Wine regions 2.1 Barbaresco 2.2 Neive 2.3 Treiso 2.4 Vineyard classifications 3 Wines 3.1 Differences with Barolo 4 References 5 External links

History

Historically the Nebbiolo grape was used to produce slightly sweet wines and while it gained fashion in the and among members of the House of Savoy in the incarnation of Barolo, the Barbaresco style wine was always more obscure and less widely known. The sweet style common in Barbaresco was partially a product of circumstance though the fashion of European tastes at the time did prize some of the sweetness. The Nebbiolo grape tends to ripen late into October and temperatures in the region after harvest were cool enough to significantly slow down (or in some cases halt) fermentation. This process typically left the wine with noticeable amounts of residual sugar. In the 1890s, an enology professor in Alba was able to utilize a heated fermentation tank to achieve full fermentation of Barbaresco to a dry wine. After World War II, wineries in the area began to refocus on Barbaresco and increasing the reputation of the wine from outside the region. In the 1960s, the Gaja and Bruno Giacosa wineries began to market Barbaresco internationally with some success.[1] Wine regions

The soils of Barbaresco zone are composed primarily of calcareous marl dating from the Tortonian epoch. The area is typically divided into three regions based on the principal towns of the area-Barbaresco, Neive and Treiso.[1] The soil and climate of the three areas are very uniform to each other which creates more across the board consistency than what would be found among the 11 communities in the Barolo zone.[2]

Barbaresco

The vineyards around the town of Barbaresco are responsible for 45% of the region's Barbaresco production with many of the area's largest wineries located in town. Wines from this area tend to be relatively light in color and body but very well structured and aromatic.[2]

Neive

In Neive, the Nebbiolo grape is fourth in plantings behind the cultivation of , and Moscato but this region is known for making some of the most powerful and tannic expressions of Barbaresco. The area is also home to the highly esteemed Nebbiolo vineyards of Santo Stefano and Bricco di Neive whose names are starting to appear on some single vineyard bottlings.[1] Located east of Barbaresco, Neive is responsible for 31% of Barbaresco's production and makes some of the most full bodied and tannic examples of the wine.[2]

Treiso

Located south of Barbaresco, with vineyards on the highest hilltop sites in the area, Treiso wines tend to be the lightest in body and are principally known for their finesse. A smaller area, Treiso accounts for 20% of the Barbaresco zone's production.[2]

Vineyard classifications

Beginning in the late 19th century, there have been attempts to classify the area's vineyards into Burgundian-like crus based on which areas produced A vineyard in Treiso the best wines. The Italian Luigi Veronelli created one such list in the 1960s and other writers and viticulturist attempted to create their own in the 1970s. Today many follow the lists compiled by the négociant based on which grapes are more highly priced based on performance. These lists typically include the Montefico, Montestefano and Rabajà vineyards in Barbaresco, the Albesani, Santo Stefano, Bricco di Neive and Gallina vineyards in Neive, and the Pajorè vineyard in Treiso.[1] Wines

DOCG regulations stipulate that Barbaresco wines must be aged for a minimum of 2 years (at least 1 year in oak) prior to release and aged for at least 4 years to be considered a riserva. The wines must have a minimum 12.5% alcohol level though most wines are closer to 13.5%. Well-made examples of Barbaresco wines are expected to be aged at least 5 to 10 years after vintage before they are consumed, as they are extremely tannic and tight in their youth, and some continue to drink well even after 20 years. The typical style of a Barbaresco has bouquets of or violets with flavor notes of cherry, truffles, fennel and licorice.[1] As the wine ages, it can develop smoky notes and more earthy and animal flavors like leather and tar.[3]

Differences with Barolo

Despite being made from the same grape and produced in neighboring areas less than 10 miles from each other, the wines of Barbaresco and Barolo do have some distinct differences. Located south of the river Tanaro, the Barbaresco zone receives a slight maritime influence which allows Nebbiolo to ripen here a little earlier than it does in the Barolo Like most red wines, Barbarescos zone. This allows the grape to get to fermentation earlier with a shorter become lighter, more brick in color. time. The early tannins in a young Barbaresco are not quite This wine is from the 1976 vintage. as harsh as Barolo and under DOCG rules it is allowed to age for a year less than Barolo. The Barolo wines that tend to be closer in body, fruitiness, and perfume to Barbaresco wines are generally the ones produced near the villages of and Barolo.[1] The most pronounced difference between the two wines is that the tannins of Barbaresco tend to soften quicker, which can make the wines more approachable to drink at an earlier age but won't allow it to age for as long as a traditionally made Barolo could. The smaller vineyard areas mean that annual production of Barbaresco is around 35% the production of Barolo and therefore the wines are not as widely available out on the market. However, the smaller area does generally produce more consistent profiles among the Barbarescos than across the more expansive Barolo zone.[2]

References

Riconoscimento della denominazione di origine controllata e garantita del vino "Barbaresco": Disciplinare di produzione (http://www.regione.piemonte.it/agri/osser_vitivin/vit_difficile/dwd/disciplinari/barbaresco.pdf) PDF (26.5 KB) regione..it (Italian)

Footnotes

1. ^ a b c d e f J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 62 Oxford University Press 2006 ISBN 0-19-860990-6 2. ^ a b c d e M. Ewing-Mulligan & E. McCarthy Italian Wines for Dummies pg 48-49 Hungry Minds 2001 ISBN 0-7645- 5355-0 3. ^ H. Johnson & J. Robinson The World Atlas of Wine pg 161 Mitchell Beazley Publishing 2005 ISBN 1-84000-332-4

External links

Food pairing and Barbaresco (http://www.foodandwinepairing.org/food_pairing_board.html)

Retrieved from "http://en.wikipedia.org/w/index.php?title=Barbaresco&oldid=544215322" Barbera From Wikipedia, the free encyclopedia

Barbera is a red Italian wine grape variety that, as of 2000, was the third most-planted red grape variety in Italy (after Barbera Sangiovese and ). It produces good yields and Grape (Vitis) is known for deep color, low tannins and high levels of acid.[1]

Century-old vines still exist in many regional vineyards and allow for the production of long-aging, robust red wines with intense fruit and enhanced tannic content. The best known appellation is the DOCG (Denominazione di Origine Controllata e Garantita) Barbera d'Asti in the Piedmont region. When young, the wines offer a very intense aroma of fresh red and blackberries. In the lightest versions notes of cherries, raspberries and blueberries and with notes of blackberry and black cherries in wines made of more ripe grapes. Many producers employ the use of toasted (seared over a fire) oak barrels, which provides for increased complexity, aging potential, and hints of vanilla notes. The lightest versions are generally known for flavors and aromas of fresh fruit and dried fruits, and are not recommended for Cluster of Barbera grapes cellaring. Wines with better balance between acid and fruit, Color of Noir often with the addition of oak and having a high alcohol berry skin content are more capable of cellaring; these wines often result Species Vitis vinifera from reduced- viticultural methods.[2] Also called (more) Origin Monferrato, Italy Contents Notable Montferrat (Italy), California, regions Australia and 1 History Notable Barbera d'Asti, Barbera del 2 Viticulture wines Monferrato, Barbera d'Alba 3 Winemaking 4 Wine regions 4.1 Italy 4.2 Outside of Italy 5 Wines 6 Relationship to other grapes 7 Synonyms 8 See Also 9 References 10 External links

History

Barbera is believed to have originated in the hills of Monferrato in central Piemonte, Italy where it has been known from the thirteenth century.[3] Documents from the cathedral of between 1246-1277 detail leasing agreements of vineyard lands planted with "de bonis vitibus barbexinis" or Barbera, as it was known then. However, one ampelographer, Pierre Viala, speculates that Barbera originated in the Lombardy region of Oltrepò Pavese. In the 19th and 20th century, waves of Italian immigrants brought Barbera to the Americas where the vine took root in California and Argentina among other places.[1] Recent DNA An 18th-century engraving of the evidence suggest that Barbera may be related to the French-Spanish vine city of Casal Monferrato in whose [4] cathedral archive the earliest Mourvedre. In 1985, the Piedmont region was rocked by a scandal known planting of Barbera is involving Barbera producers illegally adding methanol to their wines,[5] documented. killing over 30 people and causing many more to lose their sight. The bad press and publicity saw a steady decline in Barbera sales and plantings, allowing the grape to be eclipsed by the Montepulciano grape as Italy's second most widely planted red grape variety in the late 1990s.[1] Viticulture

The Barbera vine is very vigorous and capable of producing high yields if not kept in check by pruning and other methods. Excessive yields can diminish the fruit quality in the grape and accentuate Barbera's natural acidity and sharpness. In Piedmont, the vine was prized for its yields and ability to ripen two weeks earlier than Nebbiolo even on vineyard sites with less than ideal exposure. This allowed the Piedmontese winemakers in regions like Alba to give their best sites over to the more difficult to cultivate Nebbiolo and still produce quality wine with Barbera that could be consumed earlier while the Nebbiolo ages. Harvest for Barbera usually takes place in late September-early October, usually two weeks after Dolcetto has been picked. In recent times, winemakers have been experimenting with harvesting Barbera later at higher sugar levels to produce heavier, more fruit forward wines. In some vintages, these producers may even harvest their Barbera after Nebbiolo.[1]

Barbera can adapt to a wide range of vineyard soils but tends to thrive most in less fertile calcareous soils and clay loam. Sandy soils can help limit the vigor and yields. The grape rarely thrives in very alkaline or saline soils. Like many grape varieties with a long history, the Barbera vine has seen mutation and clonal variation arise with different clones of the variety found in Piedmont, Lombardy, Emilia-Romagna and the Mezzogiorno. The different clones can be identified by the size and shape of their grape clusters with the smaller cluster clones producing the highest quality wine. In recent years, viticulturalists have been working with clonal selection to increase Barbera's resistance to the leafroll virus.[2] Winemaking Winemakers working with Barbera have a variety of ways to deal with the grape's high acidity and astringency. The most common has been through blending with varieties lacking those components and creating a softer and potentially more balanced wine as a result.[1]

In the 1970s, the French enologist Emile Peynaud recommended that Barbera producers use small oak barrels for fermentation and maturation in order to add subtle oak spice flavors and limited levels of oxygenation to soften the wine. The added oxygen would also limit the reductive quality of Barbera and limited the occurrence of off-odors of hydrogen sulfide that would occur in some examples.[1] The polysaccharides picked up from the oak, was found to increase the richness of Barbera.[4] At the time, his recommendation met some resistance from the tradition minded Barbera producers but the success of the "Super Tuscans" which introduced new oak treatment to Sangiovese caused many producers to reconsider. In addition to the subtle oxygenation and spice A Barbera d'Alba from Piedmont. notes, oak imparts to the wine ligneous wood tannins which give structure to the wine without adding as much astringent bite as the tannins derived from the phenolic compounds of the grape. This, coupled with reduced maceration time contributed to the production of softer wines. Lower yields and harvesting riper grapes with more fruit and sugar has been found to be a better balance for Barbera's high acidity.[1] Wine regions

Northwest Italy is the viticultural home for Barbera, but Italian immigrants spread it through much of the New World, where its acidity is valued in blended wines for the 'freshness' it imparts. Barbera is found in the northwestern part of Italy, particularly in Monferrato, and to a lesser extent further south. Nearly half of all grape vine plantings in Piedmont are Barbera. It likes the same conditions as Nebbiolo, but the latter is more profitable, fetching nearly twice, so is grown on the best sites.[2] The earlier-ripening Barbera is grown on the cooler lower slopes below the Nebbiolo, and other secondary locations. This explains why relatively little Barbera is grown around Alba, where the wines are entitled to the appellation Barbera d'Alba. Thus the best known Barbera is the DOCG of Barbera d'Asti. The Barbera del Monferrato DOC - which tends to be somewhat sparkling (frizzante) - is seldom exported.

Italy

As of 2000 there were 70,000 acres (28,000 ha) of Barbera planted, making it the third most widely planted red grape variety in Italy. At its highpoint in the late 20th century, there were over 123,500 acres (50,000 ha) planted but fallout from the "Methanol scandal" of the 1980s and the lack of a driving worldwide market caused those numbers to decline. In the Piedmont region Barbera is widely grown in Asti and Monferrato regions. While there is no officially defined Classico region, like Chianti Classico, the region of the Asti province between the towns of Nizza Monferrato, Vinchio, Castelnuovo Calcea, Agliano, Belveglio and Rocchetta is considered among locals to be the "heart" of Barbera in Piedmont. In 2001, the town of Nizza was officially recognized as a sub-region within the greater Barbera d'Asti DOC. Being one of the warmest areas in Asti, Nizza has the potential to produce the ripest Barbera with sugar levels to match some of the grape's high acidity.[1] The wines of Barbera d'Asti tend to be bright in color and elegant while Barbera d'Alba tend to have a deep color with more intense, powerful fruit.[4] In the Alba region many of the best vineyard sites are dedicated to Nebbiolo with Barbera relegated to secondary location, which limits the quality and quantities of the wines labeled with the Barbera d'Alba DOC. In the Monferrato DOC, Barbera is blended with up to 15% , Grignolino and Dolcetto and can be slightly sparkling.[2]

Outside of Piedmont A landscape in Monferrato Barbera is found throughout Italy, often as a component in mass vino da tavola blends. In the Lombardy region, it is seen as a varietal in Oltrepò Pavese with wines that range from slightly spritzy to semi-sparkling frizzante. Elsewhere in Lombardy it is blended with and as part of a larger blend component in the red wines of . Southeast of Piedmont, Barbera is found in Emilia-Romagna in the hills between , Bologna and . As in Lombardy, Barbera is often softened by blending with the lighter Croatina as it is in the Val Tidone region for the DOC wine of Gutturnio. In Sardinia, the grape is used around Cagliari in the wine known as and in , the grape is used in various blends under the names or Pignatello made near Agrigento.[1] Barbera was an important grape in re-establishing the wine industry of the and Campania regions following World War II due to its high yields and A Cabernet Sauvignon/Barbera blend easy adaption to mechanical harvesting. Today it is a permitted variety from the Langhe DOC in Piedmont. to be blended with Aglianico in the Denominazione di Origine Controllata e Garantita (DOCG) wine of Taurasi though it is rarely used.[2]

Outside of Italy

Outside of Italy, Barbera is rarely found in Europe except for small plantings in Greece, Romania, and the coastal region of Primorska in Slovenia. Outside of Europe, there are some plantings in .[1]

Barbera came to Australia with cuttings imported from the University of California, Davis in the 1960s. It has been grown for ~25 years in the Mudgee region of New South Wales, with later plantings in a number of wine regions, including the King Valley in Victoria as well as the McLaren Vale and the Adelaide Hills regions in South Australia. John Gladstones, in his book Viticulture and Environment,[6] includes Barbera in maturity group 5, which means that it will ripen at about the same time as Shiraz and Merlot, and that it should theoretically find a successful home in many Australian wine regions.[7] Barbera went to Argentina with Italian immigrants. It is quite widely grown, but is used mostly for blending. As in Argentina, Barbera was brought by Italian immigrants to Brazil.[8] The influence of Italian immigrants has led to a scattering of Barbera plantings in South America, notably in Argentina, Brazil, and Uruguay.[2] In Argentina, there are nearly 2,470 acres (1,000 ha) planted, mostly in the Mendoza and San Juan provinces. Australian wine producers have found some success with Barbera in Victoria. Mount Broke Wines of Broke, NSW Australia have perfected the Barbera in their area and are one of the countries only vineyards currently with a Barbera in their Range.

South African producers have begun widespread plantings of the grape in the warm climate regions of Malmesbury, Wellington and Paarl.[1]

In California, Barbera is one of the most successful of the Piemontese grapes to be adapted in the state, with over 8,000 acres (3,200 ha) of plantings. It is widely planted in the Central Valley, where it is a blend component in mass-produced jug wines. In recent years, the fashion of Italian grapes has caused more California winemakers to look into producing high quality varietal Barbera.[1] Plantings in the cooler regions of Napa and Sonoma have produced some successful examples.[2] In State, producers have been experimenting with plantings of Barbera in the Red Mountain, Walla Walla, and Columbia Valley AVAs. So far these very young vines have produced fruity wines with strawberry notes and limited complexity and aging potential.[9] In addition to Washington, in the Umpqua AVA of Oregon plantings of Barbara are proving successful, as well as plantings in central and southern Arizona.[10]

Wines

As with many grapes that are widely planted, there is a wide range of quality and variety of Barbera wines from medium bodied, fruity wines to more powerful, intense examples that need cellaring. Some characteristics of the variety are more consistent—namely its deep ruby color, pink rim, noticeable levels of tannins and pronounced acidity.[2] The acidity of Barbera make it a valued plantings in warm climate regions where acidification is usually needed. The color of Barbera makes it a value blending grape and it was historically used in the Barolo & Barberesco region to add color to the naturally light Nebbiolo grape.[1]

The use of oak for fermentation or maturation can have a pronounced influence of the flavor and profile of Barbera. Barrel-influenced Barberas tend to be rounder and richer, with more plum and spice notes. Wines made with older or more-neutral oak tend to have more vibrant aromas and cherry notes. While some producers delay harvest in order to increase sugar levels as a balance to Barbera's acidity, over-ripeness can lead to raisiny flavors.[4]

Relationship to other grapes

Grape breeder Giovanni Dalmasso at the Istituto Sperimentale per la Viticoltura in in the wine region used Barbera as one of the parent vines for many of his crosses. Along with Nebbiolo di (originally thought to be Nebbiolo but later discovered to be an old grape known as ), Dalmasso crossed Barbera to produce , Cornarea, Nebbiera, San Michele and Soperga.[11]

Barbera is also a parent variety behind Ervi (crossed with Croatina), Incrocio Terezi I (with ), Nigra (with Merlot) and Prodest (also with Merlot).[11] Despite similarities in names Barbera has no close genetic relationship with the Campanian wine grape or the Sardinian wine grape Barbera Sarda. Also, DNA analysis has shown that the white Piedmont variety Barbera is a not a color mutation of Barbera but rather its own distinct variety.[11] Synonyms

Barbera is known under a variety of local synonyms through Italy and worldwide. These include-Barber a Raspo, Barbera a Peduncolo, Barbera Amaro, Barbera Crna, Barbera Forte, Barbera Mercantile, Barbera Nera, Barbera Nostrana, Barbera Riccia, Barbera Rissa, Barbera Rosa, Barbera Vera, Barberone, Barbexinis, Besgano, Cosses Barbusen, Gaietto, Lombardesca, Perricone, Pignatello and Ughetta.[12] See Also

List of Italian grape varieties

References

1. ^ a b c d e f g h i j k l m J. Robinson (ed) The Oxford Companion to Wine Third Edition pg 62-63 Oxford University Press 2006 ISBN 0-19-860990-6 2. ^ a b c d e f g h Robinson, Jancis Vines, Grapes & Wines pg 145-147 Mitchell Beazley 1986 ISBN 1-85732-999-6 3. ^ Radden, Rosemary. "Grapes and Wines of the World" (http://www.slsa.sa.gov.au/site/page.cfm? area_id=15&nav_id=553). The State Library of South Australia, GPO Box 419, Adelaide SA 5001. Retrieved 2007-04- 18. 4. ^ a b c d Oz Clarke Encyclopedia of Grapes pg 41 Harcourt Books 2001 ISBN 0-15-100714-4 5. ^ F. Ziliani "Barbera Renaissance in Piemonte" (http://www.winebusiness.com/wbm/?go=getArticle&dataId=29795) Wine Business Monthly, December 1, 2003 6. ^ Gladstones, John Viticulture and Environment, Winetitles, Adelaide, 1992 7. ^ Higgs, Darby, Emerging Varietal Wines of Australia, Booksurge, 2005 8. ^ "Duetto" (http://web.archive.org/web/20070815155222/http://www.casavalduga.com.br/n_versao/_ingles/produtos/v_duetto.php). Casa Valduga. Archived from the original (http://www.casavalduga.com.br/n_versao/_ingles/produtos/v_duetto.php) on 2007-08-15. Retrieved 2007-04-18. 9. ^ P. Gregutt "Washington Wines and Wineries: The Essential Guide" pg 62 University of California Press 2007 ISBN 0- 520-24869-4 10. ^ Amaranth Ridge, Oakland, Oregon 11. ^ a b c J. Robinson, J. Harding and J. Vouillamoz Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours pgs 24, 87-88, 333, 471, 729 and 852 Allen Lane 2012 ISBN 978-1-846-14446-2 12. ^ Maul, E.; Eibach, R. (1999-06-00). "Vitis International Variety Catalogue" (http://www.genres.de/idb/vitis/). Information and Coordination Centre for Biological Diversity (IBV) of the Federal Agency for Agriculture and Food (BLE), Deichmanns Aue 29, 53179 Bonn, . Archived (http://web.archive.org/web/20070411011155/http://www.genres.de/idb/vitis/) from the original on 11 April 2007. Barolo From Wikipedia, the free encyclopedia

Barolo is a red Denominazione di Origine Controllata e Garantita (DOCG) wine produced in the northern Italian region of Piedmont. It is made from the Nebbiolo grape and is often described as one of Italy's greatest wines.[1] The zone of production extends into the communes of Barolo, Castiglione Falletto, Serralunga d'Alba and parts of the communes of , Diano d'Alba, , La Morra, Monforte d'Alba, Novello, , , all in the province of Cuneo, south-west of Alba. Only vineyards planted in primarily calcareous-clay soils in the hills with suitable slopes and orientations are considered suitable for Barolo production. Barolo is often described as having the aromas of tar and roses, and the wines are noted for their ability to age and Barolo, like most Nebbiolo based wines, is usually take on a rust red tinge as they mature. When subjected to known for its light color and lack of aging of at least five years before release, the wine can be labeled a opacity. Riserva.[2]

In the past often used to be very rich on tannin. It could take more than 10 years for the wine to soften up and become ready for drinking. Fermenting wine sat on the grape skins for at least three weeks extracting huge amounts of tannins and was then aged in large, wooden casks for years. In order to appeal to more modern international tastes, which preferred fruitier, earlier drinking wine styles, several producers began to cut fermentation times to a maximum of ten days and age the wine in new French oak barriques (small barrels). "Traditionalists" have argued that the wines produced in this way are not recognizable as Barolo and taste more of new oak than of wine. The controversies between traditionalists and modernists have been called the "Barolo wars".[1]

Contents

1 History 1.1 The Barolo wars 2 Climate and geography 3 Wine region 3.1 The "crus" of Barolo 4 Grape and wines 4.1 Barolo Chinato 5 Production 6 Food pairing 7 References 8 External links 9 Further reading

History

Prior to the mid-19th century, Barolo was a sweet wine.[3] The fact that the Nebbiolo grape ripens late in October meant that temperatures would be steadily dropping by harvest. By November and December, temperatures in the Piedmont region would be cold enough to halt fermentation, leaving a significant amount of residual sugar left in the wine. In the mid-19th century, Camillo Benso, conte di Cavour, the mayor of Grinzane Cavour invited the French enologist Louis Oudart to the Barolo region to improve the winemaking techniques of the local producers. Using techniques focusing on improving the hygiene of the cellar, Oudart was able to ferment the Nebbiolo must completely dry, making the first modern Barolo. This new, "dry" red wine soon became a favorite among the nobility of Turin and the ruling House of Savoy, giving rise to the popular description of Barolo as '"the wine of kings, the king of wines".[2]

In addition to being a prominent By the mid-20th century, wine production in the Barolo zone was figure in the Risorgimento, Camillo dominated by large negociants who purchased grapes and wines from Benso, conte di Cavour, played a across the zone and blended it into a house style. In the 1960s, individual significant role in the development of proprietors began estate bottling and producing single vineyard wines modern day Barolo. from their holdings. By the 1980s, a wide range of single vineyard bottlings were available, which led to a discussion among the region's producers about the prospect of developing a classification for the area's vineyards. The cataloging of Barolo's vineyards has a long history dating back to the work of Lorenzo Fantini in the late 19th century to Renato Ratti and Luigi Veronelli in the late 20th century, but as of 2009 there is still no official classification within the region.[2] However, in 1980 the region as a whole was elevated to DOCG status. Along with Barbaresco and Brunello di Montalcino, Barolo was one of the first Italian wine regions to attain this designation.[4]

The Barolo wars

In the 1970s & 1980s, trends in the worldwide market favored fruitier, less tannic wines that could be consumed at a younger age. A group of Barolo producers, led by the house of Ceretto, Paolo Cordero di , Elio Altare, and Renato Ratti, started making more modern, international styles of Barolos by using shorter periods for maceration (days as opposed to weeks) and fermentation (usually 48–72 hours or at most 8–10 days), less time aging in new small oak barrels and an extended period of bottle aging prior to release.[5] By using modern technology, including specialized tanks that allow the wine to be pumped out from underneath the cap of skins and then pumped over, they found ways to maximize color extraction and minimize harsh tannins.[6] Prior to this "modernist" movement, Nebbiolo was often harvested slightly unripe and at high yields which left the grapes with harsh green tannins that had not had time to fully polymerize. To maximize color extraction, producers would subject the wine to extended periods of maceration, taking up to several weeks, and then several years aging in large oak casks to soften the wine. Through the long slow process of oxidation, the perception of tannins would lessen (such as occurs when decanting wine), but the fruit would also fade and become oxidized. The decline in fruit would no longer be able to balance the remaining harsh tannins, leaving a bitter, astringent wine with withered fruit. To counter this change, some producers would blend in other grape varieties such as Arneis and Barbera to add color, fruit or softness to the wine.[2]

Advances in viticulture has helped bridge the gap between modern and traditional producers. Better management and yield control have led to riper grapes being harvested earlier with more developed tannins in the grape skins. Today's winemaking for both traditionalist and modernist Barolo producers include strict hygiene controls and the use of some modern winemaking equipment such as temperature control fermentation vessels. Rather than fall into one hardline camp or the other, many producers take a middle ground approach that utilizes some modernist technique along with traditional winemaking. In general, the traditional approach to Nebbiolo involves long maceration periods of 20 The use of small French oak barrique to 30 days and the use of older large botti size barrels. The modern barrels is a winemaking technique approach to Nebbiolo utilizes shorter maceration periods of 7 to 10 days associated with "modernist" Barolo and cooler fermentation temperatures between 82-86°F (28-30°C) that producers. preserve fruit flavors and aromas. Towards the end of the fermentation period, the cellars are often heated to encourage the start of which softens some of Nebbiolo's harsh acidity. Modern winemakers tend to favor smaller barrels of new oak that need only a couple years to soften the tannic grip of the wines. While new oak imparts notes of vanilla, it has the potential to cover up the characteristic notes of Nebbiolo.[7] Climate and geography

The Barolo zone is located 3 kilometres (1.9 mi) southwest of the Barbaresco zone with only the vineyards of Diano d'Alba planted with Dolcetto between the two Nebbiolo strongholds. Compared to the Barbaresco zone, the Barolo zone is cooler and located on higher elevations, rising nearly 50 metres (160 ft) above Barbaresco. The harvest of the late ripening Nebbiolo grape usually takes place in early to mid-October though some producers are experimenting with viticultural techniques that allow for an earlier harvest in late September. At harvest time, rains and are two of the hazards to worry about, along with early spring hail damage Vineyards in commune of Serralunga d'Alba earlier in the growing season. Like most of south central and southeastern Piedmont, the zone experiences a continental climate tempered by the Tanaro river and its tributaries - the Tallòria dell'Annunziata and Tallòria di Castiglione - that split the region into three main zones. To the west of the Tallòria dell'Annunziata is the commune of Barolo and La Morra. To the east of the Tallòria di Castiglione is the commune of Serralunga d'Alba located on one of the highest hilltops in the Barolo zone. Separated by a narrow valley to the west is the commune Monforte d'Alba located in the Monforte hills. Further upstream north, located in the v-shape spur between the two tributaries is the commune of Castiglione Falletto.[8] Located among the Langhe hills, the Barolo zone is a collection of different mesoclimate, soil types, altitudes and expositions that can have a pronounced effect on the development of the Nebbiolo grape and the resulting Barolo wine.[8] Within the Barolo zone there are two major soil types separated by the Alba-Barolo road. Within the communes of Serralunga d'Alba and Monforte d'Alba is a compact, based soil dating from the Helvetian epoch. In the Barolo and La Morra zone, the soils are similar to those found in the Barbaresco zone, dating from the Tortonian period, being composed of calcareous marl that is more compact and fertile.[2] Throughout the Barolo zone there are clay deposits and soil with enough alkalinity to tame Nebbiolo's naturally high acidity.[4] In Jan 2007 Filippo Bartolotta indicated how a vertical tasting of Barolo, from 1985 to the present "showcased Barolo's longevity, intense aromatics, freshness, silk-and-cashmere tannins and also highlighted the considerable contrast between production zones".[9]

Being dependent on a grape that is slow to ripen, global warming has had a beneficial influence on the Barolo zone. The increase temperatures of summer followed by mild autumns that promote misty fog that keeps the grapes from burning has helped to increase sugar levels and more ripeness of phenolic compounds such as tannins. In addition to better vineyard management and winemaking techniques, this has contributed to a string of successful vintages for Barolo in the last 20 years.[4] Wine region

The present day Barolo zone is located a little over 11 kilometres (6.8 mi) southwest of Alba. While it is nearly 3 times the size of the nearby Barbaresco zone, it is still relatively small and is only 5 miles (8 km) wide at it widest point.[4] In 1896, the Italian Ministry of Agriculture demarcated the Barolo production zone to include the communes of Barolo, La Morra, Castiglione Falletto, Serralunga d'Alba and the northern half of Monforte d'Alba. In 1909, the Agricultural Commission of Alba added the commune of Grinzane Cavour and parts of Novello and Verduno to the zone. When the region was designated as a Denominazione di origine controllata (DOC) in 1966, parts of Cherasco, Diano d'Alba, and Roddi were included with this delimitation of the Barolo zone staying unchanged through the zones promotion to DOCG in 1980. Despite these additions, over 87% of Barolo is produced in the original five communes of Barolo, La Morra, Castiglione Falletto, Serralunga d'Alba and Monforte d'Alba with Barolo and Castiglione Falletto considered the "heart" or unofficial "classico" areas of the zone.[2] In addition to restrictions on yield and alcohol levels, to be labeled DOCG, a Barolo must have at least two years aging in oak and at least one year aging in the bottle prior to release. For wines labeled Barolo Riserva, five years of total aging is required with at least Vineyards in the commune of Barolo three of those years in oak.[6]

The Barolo zone can be broadly divided into two valleys. The Serralunga Valley to the east includes the communes of Castiglione Falletto, Monforte d'Alba and Serralunga d'Alba. Planted with soils higher in , limestone, iron, phosphorus and potassium, the wines of Serralunga Valley tend to be austere and powerful and require significant aging (at least 12–15 years) to develop. The Central Valley to the west includes the communes of Barolo and La Morra with soils higher in clay, manganese and magnesium oxide. This region tends to produce wines with more perfumed aromas and velvety textures. These wines tend to be less tannic and full bodied than those from the Serralunga Valley and can require less aging (8 to 10 years).[4] The most widely planted and productive region of the Barolo zone is La Morra which is responsible for nearly a third of all wine labeled as Barolo and produces twice as much wine as the next leading zone of Serralunga d'Alba.[8]

The "crus" of Barolo

Since the late 19th century, efforts have been made to identify which vineyards in the Barolo zones produces the highest quality of wine. Inspired by the prestige and high prices charged for Grand cru Nebbiolo vineyard on the slopes of the bottlings of wine, Barolo producers began separating Cannubi hill their holdings into individual vineyard lots and labeling the wines with these single vineyard designations. The practice became so extensive that some producers were doing single vineyard bottlings and charging high prices on all their holdings, regardless of whether the particular vineyard quality merited such a practice.

Led by prominent wine critic Luigi Veronelli, there was a push to have the vineyards of Barolo classified according to the quality of their produce. Winemaker Renato Ratti conducted an extensive study of the soils, geography and produce of vineyards throughout the area and mapped out individual plots based on their quality potential. The "Ratti Map" is still widely used by producers and negociants today.[5] While there is no official designation of cru vineyard in the Barolo zone, both oral tradition and the history of high prices paid by negociants has elevated some vineyards to "cru" status in Barolo. In the commune of Barolo the Cannubi and Sarmassa are considered "cru" class as well as the Brunate vineyard shared with the commune of La Morra. Also in La Morra is the highly esteemed Cerequio and Rocche vineyards. In Castiglione Falletto is the Monprivato and Villero vineyards. The commune of Serralunga d'Alba is home to the esteemed vineyards of Lazzarito and Vigna Rionda while the commune of Monforte d'Alba is home to the Bussia, Ginestra and Santo Stefano di Perno vineyards.[2]

Below is a list of some the traditional "crus" of Barolo (divided by commune): Barolo Bricco Viole Brunate Cannubi Cannubi Boschis Rue San Lorenzo Sarmassa Via Nuova Castiglione Falletto Bricco Rocche Fiasc Mariondino Monprivato Parussi (or Parusso) Pira Rivera Villero La Morra Arborina Brunate Cerequio Gattera Giachini Marcenasco Rocche dell'Annunziata Monforte d'Alba Bussia Cicala Colonnello Dardi Ginestra Mosconi Munie Romirasco Santo Stefano Serralunga d'Alba Falletto Francia La Serra Marenca Marenca-Rivette Margheria Ornato Parafada Vigna Rionda

Grape and wines

Barolo wine is produced from the Nebbiolo grape variety with the Lampia, Michet and clones authorized. The clusters are dark blue and greyish with the abundant wax that dresses the grapes. Their form is lengthened, pyramidal, with small, spherical grapes with substantial peel. The leaves are of average size with three or five lobes. Compared to the annual growth cycle of other Piedmontese grape varieties, Nebbiolo is one of the first varieties to bud and last varieties to ripen with harvest taking place in mid to late October. In some vintages, other Piedmontese producers are able to pick and complete fermentation of their Barbera and Dolcetto plantings before Barolo producers have even begun their harvest.[7] According to DOCG regulations, Barolos are to be composed of 100% Nebbiolo. Historically producers would blend other grapes such as a Barbera and today there is speculation that modern Barolo producers may be blending in Barbera, Cabernet Sauvignon, Merlot and Syrah but there has been no conclusive proof of this practice. In the 1990s producers in the Barolo zone petitioned that the required Nebbiolo content be lowered from 100% to 90% but this petition was eventually defeated.[2] A glass of Barolo from Piedmont. Barolos tend to be rich, deeply concentrated full bodied wines with pronounced tannins and acidity. The wines are almost always lightly colored varying from ruby to garnet in their youth to more brick and orange hues as they age. Like , Barolos are never opaque. Barolos have the potential for a wide range of complex and exotic aromas with tar and roses being common notes. Other aromas associated with Barolos include camphor, chocolate, dried fruit, damsons, eucalyptus, leather, licorice, mint, mulberries, plum, spice, strawberries, tobacco, white truffles as well as dried and fresh herbs. The tannins of the wine add texture and serve to balance Barolo's moderate to high alcohol levels (Minimum 13% but most often above 15% ABV). Excessive extraction from prolonged maceration periods and oak aging can give the wines an over-extracted bitterness.[2]

Within the different communes of the Barolo zone, stylistic differences emerge due to differences in soil type. The calcareous marl soils of Barolo and La Morra are relatively fertile and tend to produce softer, more aromatic and fruity wines that age relatively sooner than Barolos from other parts of the zone. The less fertile, sandstone soils of the Monforte d'Alba and Serralunga d'Alba commune produce more intense, structured wines that need more time to mature. Castiglione Falletto is located on a spur between the two valleys with overlapping soil types. This region tends to produce wines with elegance and aromatics of the Barolo commune and the structure of wines from Serralunga d'Alba.[2]

Barolo Chinato

In the Piedmont region, old Barolo wine is used to make an after-dinner digestif known as Barolo Chinato. The bark from the South American cinchona tree is steeped in Barolo and then flavored with a variety of ingredients, depending on the producer's unique recipe. Some common ingredients of Barolo Chinato include cinnamon, coriander, iris flowers, mint and vanilla. The resulting beverage is very aromatic and smooth.[6]

Production

A string of favorable vintages in the late 1990s led to an increase of Nebbiolo. price for Barolos and, in turn, led to increased plantings. Between 1990 and 2004 there was a 47% increase in Nebbiolo plantings in the Barolo zone with 4,285 acres (1,734 ha) under vine. Production subsequently increased from 7 million bottles in the mid-1990s to 10.25 million bottles in the mid-2000s. In the rush to increase plantings some of the less ideal sites previously used by Barbera and Dolcetto were gobbled up. It remains to be seen if these sites will be able to adequately ripen Nebbiolo enough to produce quality Barolo that justifies the high price of the wine. Some experts are predicting a market correction similar to what was seen in the 1980s when a backlog of vintages caused prices to stabilize.[2]

Food pairing

A big, powerful, tannic wine, Barolo needs to be matched with foods of similar weight. Paired with light dishes low in protein, such as steamed vegetables, a Barolo will overwhelm the food; its tannins will react with the proteins on the tongue and sides of the mouth, accentuating the bitterness and drying the palate.[10] In Piedmont, the wines are often paired with meat dishes, heavy pastas and rich risottos; the tannins bind to the food proteins and come across as softer.[6] References

1. ^ a b Teague, Lettie, Food & Wine (September 2007). "Is Barolo Still Italy’s Greatest Wine?" Home > Grape Varieties > A-B > Bonarda

Bonarda Wine

Bonarda is the name used for four entirely distinct red wine grape varieties; three from northern Italy and one from Argentina.

The oldest is Bonarda Piedmontese. This is an aromatic variety, now near extinction but it once rivaled Barbera and Nebbiolo in the vineyards of western Piedmont. Although quite capable of producing distinctive wines of good quality, it was replanted only sparsely after the epidemic of the 1880s. This is most likely because Bonarda Piedmontese vines offered only very low yields, and winegrowers at that time took a pragmatic, economic approach as they sought to re-establish their vineyards.

Bonarda Grapes

The other two Bonarda vines are also from northern Italy, and both are currently used in the Po Valley. Here it is mostly known as Croatina – its name refers to its origins in Croatia – although it has often gone under the name "Bonarda" in southern Lombardy, most notably in the Oltrepo Pavese DOC. There are now even varietally labeled Oltrepo Pavese Bonarda wines, including a sparkling frizzante version, made from Croatina. Croatina is also used slightly further down the Po Valley, in the Colli Piacentini hills of western Emilia-Romagna.

Uva Rara is the third Italian "Bonarda" grape, also known as Bonarda Novarese (after Novara, a Piedmontese town located just south of Lake Maggiore). Like Croatina, is used in Oltrepo Pavese wines, but goes under its Uva Rara title. As suggested by its name, Uva Rara was once a rare vine here, although it is now one of the key red varieties around Pavia.

The majority of Bonarda grapes grown in the world are planted in Argentina, rather than Italy. Here, the grapes are used both in blends (often with the Argentine icon ) and in varietal wines. The Argentine version of Bonarda is also known as Charbono, which has itself been confused with various varieties.

Popular blends include: Bonarda - Malbec.

Food matches include: Europe: Milanese veal chop (cotoletta alla Milanese) (still); prosciutto di Parma (frizzante-style) Asia: Beef and black bean stir-fry (still) Americas: Quesadilla (still); deep-fried beef turnovers (empanadas de pino) (still) Australasia/Oceania: Barbecued lamb chops with minted peas (still)

Published by Wine-Searcher.com | Last updated 06-May-2014 by Wine-Searcher Staff Cabernet Sauvignon From Wikipedia, the free encyclopedia

Cabernet Sauvignon (French: [kabɛʁnɛ soviˈɲɔ]̃ ) is one of the world's most widely recognized red wine grape varieties. Cabernet Sauvignon It is grown in nearly every major wine producing country Grape (Vitis) among a diverse spectrum of climates from Canada's Okanagan Valley to 's Beqaa Valley. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc. From France, the grape spread across Europe and to the New World where it found new homes in places like California's Santa Cruz Mountains, Napa Valley, New Zealand's Hawkes Bay, Australia's Margaret River and Coonawarra regions and 's Maipo Valley and Colchagua. For most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by Merlot in the 1990s.[1]

Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet Franc and during the 17th century in southwestern France. Its popularity is often attributed to its ease of cultivation—the grapes have thick skins and the vines are hardy and naturally low yielding, budding late to avoid frost and resistant to viticultural hazards Cabernet Sauvignon grapes such as rot and insects—and to its consistent presentation of structure and flavours which express the typical character Color of Black ("") of the variety. Familiarity and ease of berry pronunciation have helped to sell Cabernet Sauvignon wines skin to consumers, even when from unfamiliar wine regions. Its Also Bouchet, Bouche, Petit-Bouchet, Petit- widespread popularity has also contributed to criticism of the called Cabernet, Petit-Vidure, Vidure, grape as a "colonizer" that takes over wine regions at the Sauvignon Rouge expense of native grape varieties.[2] Notable Bordeaux, Tuscany, Santa Cruz The classic profile of Cabernet Sauvignon tends to be full- regions Mountains, Napa Valley, Sonoma bodied wines with high tannins and noticeable acidity that County, Australia contributes to the wine's aging potential. In cooler climates, Notable Classified Bordeaux estates, Californian Cabernet Sauvignon tends to produce wines with wines cult wines blackcurrant notes that can be accompanied by green bell pepper notes, mint and cedar which will all become more Ideal Gravel pronounced as the wine ages. In more moderate climates the soil blackcurrant notes are often seen with black cherry and black Hazards Underripeness, powdery mildew, notes while in very hot climates the current flavors can eutypella scoparia, excoriose veer towards the over-ripe and "jammy" side. In parts of Australia, particularly the Coonawarra wine region of South Wine characteristics Australia, Cabernet Sauvignon wines tend to have a General Dense, dark, tannic characteristic eucalyptus or menthol notes.[3] Cool Vegetal, bell pepper, asparagus climate Medium Mint, black pepper, eucalyptus Contents climate Hot Jam 1 History and origins climate 1.1 Offspring and White Cabernet 2 Viticulture 2.1 The "green bell pepper" flavor 3 Winemaking 3.1 Affinity for oak 4 Wine regions 4.1 Bordeaux 4.1.1 Other French regions 4.2 Italy 4.3 Other Old World producers 4.4 California 4.4.1 Other American wine regions 4.5 South America 4.6 Australia 4.7 Other New World producers 5 Popularity and criticism 6 Wine styles 6.1 Ability to age 7 Pairing with food 8 Health benefits 9 See also 10 References 11 External links

History and origins

For many years, the origin of Cabernet Sauvignon was not clearly understood and many myths and conjectures surrounded it. The word "Sauvignon" is believed to be derived from the French sauvage meaning "wild" and to refer to the grape being a wild Vitis vinifera vine native to France. Until recently the grape was rumored to have ancient origins, perhaps even being the Biturica grape used to make ancient Roman wine and referenced by Pliny the Elder. This belief was widely held in the 18th century, when the grape was also known as Petite Vidure or Bidure, apparently a corruption of Biturica. There was also belief that Vidure was a reference to the hard wood (French vigne dure) of the vine, with a possible relationship to Carménère which was once known as Grand Vidure.[2] Another theory was that the grapevine originated in the region of Spain.[4]

While the period when the name Cabernet Sauvignon became more prevalent over Petite Vidure is not certain, records indicate that the grape was a popular Bordeaux planting in the 18th century Médoc region. The first estates known to have actively grown the variety (and the likely source of Cabernet vines for other estates) were Château Mouton and Château d'Armailhac in Pauillac.[2]

The grape's true origins were discovered in 1996 with the use of DNA typing at the UC Davis Department of Viticulture and Enology, by a team led by Dr. . The DNA evidence determined that Cabernet Sauvignon was the offspring of Cabernet franc and Sauvignon blanc and was most likely a chance crossing that occurred in the 17th century. Prior to this discovery, this origin had been suspected from the similarity of the grapes' names and the fact that Cabernet Sauvignon shares similar aromas with both grapes—such as the blackcurrant and pencil box aromas of Cabernet franc and the grassiness of Sauvignon blanc.[2]

Cabernet Franc Offspring and White Cabernet

While not as prolific in mutating as Pinot noir nor as widely used in production of offspring, Cabernet Sauvignon has been linked to other grape varieties. In 1961, a cross of Cabernet Sauvignon and produced the French wine grape .[5] is a white-berried seedling of Cabernet Sauvignon that was discovered in 1989 growing in a garden in Swan Valley, . is a crossing of Cabernet Sauvignon and an unknown variety that was discovered in Switzerland in the Sauvignon blanc late 20th century.[6]

In 1977 a vine producing 'bronze' grapes was found in the vineyards of Cleggett Wines in Australia. They propagated this mutant, registered it under the name of Malian, and sold pale red wines under that name. In 1991 one of the Bronze Cabernet vines started producing white grapes. Cleggett registered this "White Cabernet" under the name of Shalistin.[7] Compared to its Cabernet parent, Malian appears to lack anthocyanins in the subepidermal cells but retains them in the epidermis, whereas Shalistin has no anthocyanins in either layer. The team that went on to discover the VvMYBA1 and VvMYBA2 that control grape color have suggested that a involved in anthocyanin production has been deleted in the subepidermis of Malian, and then subepidermal cells invaded the epidermis to produce Shalistin.[8]

During a series of trials between 1924 and 1930, the pollen of Cabernet Sauvignon was used to fertilize vines (the white wine grape used to make the sparkling wine ) to create the red Italian wine grape 2.15.[9]

In 1983, Cabernet Sauvignon was crossed with the white grape Bronner to create the white wine grape .[10] Viticulture

While Cabernet Sauvignon can grow in a variety of climates, its suitability as a varietal wine or as a blend component is strongly influenced by the warmth of the climate. The vine is one of the last major grape varieties to bud and ripen (typically 1–2 weeks after Merlot and Cabernet franc[1]) and the climate of the growing season affects how early the grapes will be harvested. Many wine regions in California give the vine an abundance of sunshine with few problems in ripening fully, which increases the likelihood of producing varietal Cabernet wines. In regions like Bordeaux, under the threat of inclement harvest season weather, Cabernet Sauvignon is often harvested a little earlier than ideal and is then blended with other grapes to fill in the gaps. In some regions, climate will be more important Cabernet Sauvignon leaf. In cooler than soil. In regions that are too cool, there is a potential for more climate conditions, vines will herbaceous and green bell pepper flavours from less than ideally ripened focus more energy in producing grapes. In regions where the grape is exposed to excess warmth and over- foliage, which is needed to capture ripening, there is a propensity for the wine to develop flavours of cooked or sunlight for photosynthesis, rather stewed blackcurrants.[2] than ripening grapes. This makes canopy management and The Cabernet grape variety has thriven in a variety of vineyard soil types, aggressive pruning an important making the consideration of soil less of concern particularly for New World consideration for growers.[1] winemakers. In Bordeaux, the soil aspect of was historically an important consideration in determining which of the major Bordeaux grape varieties were planted. While Merlot seemed to thrive in clay and limestone based soils (such as those of the Right Bank regions of the Gironde estuary), Cabernet Sauvignon seemed to perform better in the gravel based soil of the Médoc region on the Left Bank. The gravel soils offered the benefit of being well drained while absorbing and radiating heat to the vines, aiding ripening. Clay and limestone based soils are often cooler, allowing less heat to reach the vines, delaying ripening. In regions where the climate is warmer, there is more emphasis on soil that is less fertile, which promotes less vigor in the vine which can keep yields low.[2] In the Napa Valley wine regions of Oakville and Rutherford, the soil is more alluvial and dusty. Rutherford Cabernet Sauvignon has been often quoted as giving a sense of terroir with a taste of "Rutherford dust".[11] In the region of Coonawarra, Cabernet Sauvignon has produced vastly different results from grape vines planted in the region's terra rosa soil – so much so that the red soil is considered the "boundary" of the wine region, with some controversy from wine growers with Cabernet Sauvignon planted on red soil.[12]

In addition to ripeness levels, the harvest yields can also have a strong influence in the resulting quality and flavors of Cabernet Sauvignon wine. The vine itself is prone to vigorous yields, particularly when planted on the vigorous SO4 . Excessive yields can result in less concentrated and flavorful wine with flavors more on the green or herbaceous side. In the 1970s, a particular clone of Cabernet Sauvignon that was engineered to be virus free was noted for its very high yields-causing many quality conscious producers to replant their vineyards in the late 20th century with different clonal varieties. To reduce yields, producers can plant the vines on less vigorous rootstock and also practice green harvesting with aggressive pruning of grape clusters soon after veraison.[2]

In general, Cabernet Sauvignon has good resistance to most grape diseases, powdery mildew being the most noted exception. It is, however, susceptible to the vine diseases Eutypella scoparia and excoriose.[1] The "green bell pepper" flavor

There are a couple of noted Cabernet Sauvignon flavors that are intimately tied to viticultural and climate influences. The most widely recognized is the herbaceous or green bell pepper flavor caused by pyrazines, which are more prevalent in underripened grapes. Pyrazine compounds are present in all Cabernet Sauvignon grapes and are gradually destroyed by sunlight as the grape continues to ripen. To the human palate this compound is detectable in wines with pyrazine levels as low as 2 nanograms (ng) per liter. At the time of veraison, when the grapes first start to fully ripen, there is the equivalent pyrazine level of 30 ng/l. In cooler climates, it is difficult to get Cabernet Sauvignon One of the older plantings of Cabernet grapes to ripen fully to the point where pyrazine is not detected. The Sauvignon in Washington State, green bell pepper flavor is not considered a but it may not be planted in 1973 at Red Willow desirable to all consumers' tastes. The California wine region of Vineyard in the Yakima Valley. Monterey was noted in the late 20th century for its very vegetal Cabernet Sauvignon with pronounced green pepper flavor, earning the nickname of "Monterey veggies". In addition to its cool climate, Monterey is also prone to being very windy, which can have the effect of shutting down the grape vines and further inhibiting ripeness.[2]

Two other well known Cabernet Sauvignon flavors are mint and eucalyptus. Mint flavors are often associated with wine regions that are warm enough to have low pyrazine levels but are still generally cool, such as Australia's Coonawarra region and some areas of Washington State. There is some belief that soil could also be a contributor to the minty notes, since the flavor also appears in some wines from the Pauillac region but not from similar climate of Margaux. Resinous Eucalyptus flavors tend to appear in regions that are habitats for the eucalyptus tree, such as California's Napa and Sonoma valleys and parts of Australia, but there has been no evidence to conclusively prove a direct link between proximity of eucalyptus trees and the presence of that flavor in the wine.[2]

Winemaking

In many aspects, Cabernet Sauvignon can reflect the desires and personality of the winemaker while still presenting familiar flavors that express the typical character of the variety. The most pronounced effects are from the use of oak during production. Typically the first winemaking decision is whether or not to produce a varietal or blended During the maceration period, color, flavor and wine. The "Bordeaux blend" of Cabernet Sauvignon, Merlot tannins are extracted from the skins. The addition of and Cabernet franc, with potentially some Malbec, Petit stems and seeds will increase the tannic content of Verdot or Carménère, is the classic example of blended the wine. Cabernet Sauvignon, emulated in the United States with wines produced under the "" designation. But Cabernet Sauvignon can be blended with a variety of grapes such as Shiraz, and Sangiovese.[2] The decision to blend is then followed by the decision of when to do the blending—before, during or after fermentation. Due to the different fermentation styles of the grapes, many producers will ferment and age each grape variety separately and blend the wine shortly before bottling.[13] The Cabernet Sauvignon grape itself is very small, with a thick skin, creating a high 1:12 ratio of seed (pip) to fruit (pulp).[14] From these elements the high proportions of phenols and tannins can have a stark influence on the structure and flavor of the wine—especially if the must is subjected to long periods of maceration (skin contact) before fermentation. In Bordeaux, the maceration period was traditionally three weeks, which gave the winemaking staff enough time to close down the estate after harvest to take a hunting holiday. The results of these long maceration periods are very tannic and flavorful wines that require years of aging. Wine producers that wish to make a wine more approachable within a couple of years will drastically reduce the maceration time to as a little as a few days. Following maceration, the Cabernet must can be fermented at high temperatures up to 30 °C (86 °F). The temperature of fermentation will play a role in the result, with deeper colors and more flavor components being extracted at higher temperatures while more fruit flavors are maintained at lower temperature. In Australia there has been experimentation with to make softer, fruity Cabernet Sauvignon wines.[2]

The tannic nature of Cabernet Sauvignon is an important winemaking consideration. As the must is exposed to prolonged periods of maceration, more tannins are extracted from the skin and will be present in the resulting wine. If winemakers choose not to shorten the period of maceration, in favor of maximizing color and flavor concentrations, there are some methods that they can use to soften tannin levels. A common method is oak aging, which exposes the wine to gradual levels of oxidation that can mellow the harsh grape tannins as well as introduce softer "wood tannins". The choice of fining agents can also reduce tannins with gelatin and egg whites being positively-charged proteins that are naturally attracted to the negatively-charged tannin molecules. These fining agents will bond with some of the tannins and be removed from the wine during filtration. One additional method is micro-oxygenation which mimics some of the gradual aeration that occurs with barrel aging, with the limited exposure to oxygen aiding in the polymerization of the tannins into larger molecules, which are perceived on the palate as being softer.[4]

Affinity for oak

One of the most noted traits of Cabernet Sauvignon is its affinity for oak, either during fermentation or in barrel aging. In addition to having a softening effect on the grape's naturally high tannins, the unique wood flavors of vanilla and spice complement the natural grape flavors of blackcurrant and tobacco. The particular success of Cabernet-based Bordeaux blends in the 225 liter (59 gallon) barrique were a significant influence in making that barrel size one of the most popular worldwide. In winemaking, the decision for the degree of oak influence (as well as which type of oak) will have a strong impact on the resulting wine. American oak, particularly from new barrels, imparts stronger oak Large oak barrels, like these used in flavors that are less subtle than those imparted by French oak. Even Tuscany bring less wine in contact within the American oak family, the location of the oak source also with the wood and therefore leave the plays a role with oak from the state of Oregon having more pronounced resulting wine with less oak influence. influence on Cabernet Sauvignon than oak from Missouri, Pennsylvania and Virginia. Winemakers often use a variety of oak barrels from different locations and of different ages and blend the wine as if they are blending different grape varieties.[2]

Winemakers can also control the influence of oak by using alternatives to the standard barrique barrels. Larger barrels have a smaller wood-to-wine ratio and therefore less pronounced oak flavors. Winemakers in Italy and Portugal sometimes use barrels made from other wood types such as chestnut and redwood. Another method that winemakers consider is tea bagging with oak chips or adding oak planks to the wines while fermenting or aging it in stainless steel tanks. While these methods are less costly than oak barrels, they create more pronounced oak flavors, which tend not to mellow or integrate with the rest of the wine's components; nor do they provide the gradual oxidation benefit of barrel aging.[4] Wine regions

Bordeaux

The region is intimately connected with Cabernet Sauvignon, even though wine is rarely made without the blended component of other grape varieties. It is the likely "birthplace" of the vine, and producers across the globe have invested heavily in trying to reproduce the structure and complexity of Bordeaux wines. While the "Bordeaux blend" of Cabernet Sauvignon, Cabernet franc and Merlot created the earliest examples of acclaimed Cabernet Sauvignon wine, Cabernet Sauvignon was first blended in Bordeaux with Syrah, a pairing that is widely seen in Australia and some wines from the Languedoc.

The decision to first start blending Cabernet Sauvignon was partly derived from financial necessity. The sometime temperamental and unpredictable climate of Bordeaux during the "Little Ice Age" did not guarantee a successful harvest every year; producers had to insure themselves against the risk of losing an entire vintage by planting a variety of grapes. Over time it was discovered that the unique characteristics of each grape variety can complement each other and enhance the overall quality of wine. As a base, or backbone of the wine, Armand d'Armailhac of Château Cabernet Sauvignon added structure, acidity, tannins and aging d'Armailhac (bottle picture) and potential. By itself, particularly when harvested at less than ideal Baron Hector de Brane of Château ripeness, its can lack a sense of fruit or "fleshiness" on the palate which Mouton were important figures in the can be compensated from by adding the rounder flavors of Merlot. establishment of Cabernet Sauvignon Cabernet franc can add additional aromas to the bouquet as well as more in Bordeaux. fruitiness. In the lighter soils of the Margaux region, Cabernet-based wines can lack color, which can be achieved by blending in . Malbec, used today mostly in Fronsac, can add additional fruit and floral aromas.[2]

DNA evidence has shown Cabernet Sauvignon is the result of the crossing of two other Bordeaux grape varieties— Cabernet franc and Sauvignon blanc— which has led grapevine historians, or ampelographers, to believe that the grape originated in Bordeaux. Early records indicate that the grape was a popular planting in the Médoc region during the 18th century. The loose berry clusters and thick skins of the grape provided a good resistance to rot in the sometimes wet maritime climate of Bordeaux. The grape continued to grow in popularity till the Powdery mildew epidemic of 1852 exposed Cabernet Sauvignon's sensitivity to that grape disease. With vineyards severely ravaged or lost, many Bordeaux wine growers turned to Merlot, increasing its plantings to where it soon became the most widely planted grape in Bordeaux. As the region's winemakers started to better understand the area's terroir and how the different grape varieties performed in different region, Cabernet Sauvignon increased in plantings all along the Left Bank region of the Gironde river in the Médoc as well as region, where it became the dominant variety in the wine blends. In the Right bank regions of Saint- Émilion and Pomerol, Cabernet is a distant third in plantings behind Merlot & Cabernet franc.[2]

In the wine regions of the Left Bank, the Cabernet influence of the wine has shown unique characteristics in the different regions. In Saint-Estèphe and Pessac-Léognan, the grape develops more mineral flavors. Aromas or violets are a characteristic of Margaux. Pauillac is noted by a strong lead pencil scent and Saint-Julien by cedar and cigar boxes. The Cabernet wines of the Moulis are characterized by their soft tannins and rich fruit flavors while the southern Graves region is characterized by strong blackcurrant flavors, though in less intense wines over all.[2] The percentage of Cabernet Sauvignon used in the blend will depend on terroir and the winemakers styles as well as the vintage. The estates of Château Mouton Rothschild and Château Latour are noted for regularly producing wines with some of the highest percentage of Cabernet— often around 75%.[1]

A common factor affecting the flavors of Bordeaux wines is the harvest yields of Cabernet Sauvignon. Throughout Bordeaux there is a legal maximum permitted yield of 50 hectoliters (hl) per hectare (ha). With the aid of global warming and vigorous , many Bordeaux vineyards can easily surpass 60 hl/ha, with some estates taking advantage of the legal loophole of plafond limite de classement ("ceiling limit classification") that permits higher yields during "exceptional" years. This has had an adverse effect on the quality of production from some producers who regularly use grapes harvested at excessive yields. In recent years there has been more of an emphasis on keeping yields low, particularly for an estate's Grand vin.[2]

Other French regions

The Bordeaux wine region accounts for more than 60% of the Cabernet Sauvignon grown in France. Outside of Bordeaux, Cabernet Sauvignon is found in varying quantities throughout Le Midi and in the . In general, Cabernet Sauvignon wines are lighter and less structured, drinkable much earlier than Bordeaux wine. In the southwest French appellation d'origine contrôlée (AOCs) of Bergerac and Buzet it is used to make rosé wine. In some regions it is used to add flavor and structure to while it is blended with Négrette in Gaillac and Fronton as well as in Madiran. In , the grape had some presence in the region in the mid 19th century, when viticulturist Jules Guyot recommended it as a blending partner with Syrah. In recent years, several Midi wine estates, such as have received international acclaim for their Cabernet Sauvignon blended in Hérault, with Rhône grapes like Syrah. It is often made as a single varietal in the vin de pays of the Languedoc. The influence of Australian flying winemakers has been considerable in how Cabernet Sauvignon is treated by some Languedoc wine estates, with some producers making wines that can seem like they are from the New World. Overall, the grape has not exerted it dominance of the region, generally considered less ideally situated to the dry climate than Syrah. The Languedoc producers who give serious consideration to Cabernet Sauvignon, generally rely on to compensate for the climate.[1]

Italy

Cabernet Sauvignon has a long history in Italian wines, being first introduced to the Piedmont region in 1820. In the mid-1970s, the grape earned notoriety and controversy as a component in the so-called "Super Tuscan" wines of Tuscany. Today the grape is permitted in several Denominazioni di origine controllata (DOCs) and is used in many Indicazione Geografica Tipica (IGT) wines that are made outside DOC perimeters in certain regions. For most of its history the grape has been viewed with suspicion as a "foreign influence" that distracts from the native grape varieties. After decades of experimentation, the general view of Cabernet Sauvignon has improved as more winemakers find ways to complement their native grape varieties with Cabernet as a blending component.[2]

In Piedmont, the grape was sometimes used as an "illegal" blending partner with Nebbiolo for DOC classified Barolo with the intention of adding color and more fruit flavors. In the DOCs of Langhe and Monferrato, Cabernet is a permitted blending grape with Nebbiolo as well as Barbera. Wines that are composed of all three grape varieties are often subjected to considerable oak treatment to add a sense of sweet spiciness to compensate for the high tannins of Cabernet Sauvignon and Nebbiolo as well as the high acidity of Barbera. There are varietal styles of Cabernet Sauvignon produce in Piedmont with qualities varying In the 1970s, Italian winemakers depending on the location. In started to blend Cabernet Sauvignon other regions of northern Italy, with Sangiovese (pictured) to create such as Lombardy, Emilia- wines known as "Super Tuscans". Romagna and Friuli-Venezia Giulia, the grape is often blended with Merlot to produce Bordeaux style blends. In the Veneto region, Cabernet Sauvignon is sometimes blended with the main grapes of Valpolicella-Corvina, Molinara and Rondinella. In southern Italy, the A Cabernet Sauvignon/Barbera blend grape is mostly used as a blending component with local varieties-such from the Langhe DOC of Piedmont. as Carignan in Sardinia, Nero d'Avola in Sicily, Aglianico in Campania and in Calabria.[2]

Cabernet Sauvignon has had a controversial history in , particularly for its role in the arrivals of "Super Tuscan" in the mid-1970s. The origin of Super Tuscans is rooted in the restrictive DOC practices of the Chianti zone prior to the 1990s. During this time Chianti could be composed of no more than 70% Sangiovese and had to include at least 10% of one of the local white wine grapes. Many Tuscan wine producers thought they could produce a better quality wine if they were not hindered by the DOC regulations, particularly if they had the freedom to use Cabernet Sauvignon in the blend and not required to use white grape varieties. The marchese Piero was one of the first to create a "Chianti-style" wine that ignored the DOC regulations, releasing a 1971 Sangiovese-Cabernet Sauvignon blend known as Tignanello in 1978. Other producers followed suit and soon the prices for these Super Tuscans were consistently beating the prices of some of the most well known Chianti.[15] Other Tuscan wine regions followed suit, blending Cabernet Sauvignon with Sangiovese and even making varietal versions of the grape. Gradually the DOC system caught on and began allowing more regions to use the grape in their DOC designated wines. Cabernet Sauvignon in Tuscany is characterized by ripe black cherry flavors that can give a perception of sweetness as well as strong notes of blackcurrant. The wines typically reach an alcohol level around 14% but can still maintain notable levels of acidity. When blended with Sangiovese in significant quantities, Cabernet Sauvignon can dominate the blend with most Tuscan producers aiming to find a particular balance that suits their desired style.[2]

Other Old World producers The introduction of Cabernet Sauvignon in occurred in the Rioja region when the Marqués de Riscal planted cuttings from Bordeaux. By 2004, it was the sixth most widely planted red wine grape in Spain.[1] Today it is found in some quantities in every Spanish wine region, though it is not permitted in every Denominación de Origen (DO) designated region. In those areas, wines with Cabernet Sauvignon are relegated to less distinguished designations such as or Vino de Mesa.[2] The grape is most prominent in the region of Penedès, where its use was revived by the estates of and Jean León. There the grape is often blended with Tempranillo. It is also primarily a blending grape in the , but producers in Navarra have found some international acclaim for their [4] varietal wines. In Spain, Cabernet Sauvignon is often In the United Kingdom, English wine producers have experimented with growing the blended with variety in plastic tunnels which can create a greenhouse effect and protect the grapes Tempranillo. from the less than ideal climate of the wine region. While the grape is permitted to be (pictured) planted in some German wine regions (such as the ), the vineyard sites best suited for ripening Cabernet are generally already occupied with Riesling; many producers are ill-inclined to uproot the popular German variety in favor of Cabernet Sauvignon. In the 1980s, inexpensive Bulgarian Cabernet Sauvignon was highly touted for its value and helped to establish that country's wine industry and garner it more international presence in the wine market. The grape is performing a similar function for many countries in Eastern Europe, including Turkey, , , , Hungary, , Romania, , Slovenia, and . It can be in the eastern Mediterranean wine regions of Cyprus, Greece, Israel and Lebanon.[2] In Russia there is the similarly named, but otherwise unrelated hybrid grape, Cabernet that has begun to supplant Cabernet Sauvignon plantings due to its more consistent performance in that region's cooler climate.[1]

California

A Napa Valley Cabernet Sauvignon. In California, Cabernet Sauvignon has developed its characteristic style and reputation, recognizable in the world's market. Production and plantings of the grape in California are similar in quantity to those of Bordeaux.[1] The 1976 event helped to catapult Californian Cabernet Sauvignons onto the international stage when Stag's Leap Wine Cellars' 1973 Stags Leap District Cabernet Sauvignon beat out classified Bordeaux estates like Château Mouton Rothschild, Château Montrose, Château Haut-Brion and Château Léoville-Las Cases in a blind tasting conducted by French wine experts.[4] In the 1980s, a new epidemic of phylloxera hit California, devastating many vineyards, which needed replanting. There was some speculation that ravaged Cabernet vineyards would be replanted with other (such as those emerging from the movement) but in fact California plantings of Cabernet Sauvignon doubled between 1988 and 1998; many wine regions— such as Napa Valley north of Yountville and Sonoma's Valley— were almost completely dominated by the grape variety. It also started to gain a foothold in Dry Creek Valley, Sonoma Mountain and Mendocino County.[2] Cabernet from Sonoma County has shown a tendency to feature anise and black notes while Napa County Cabernets are characterized by their strong black fruit flavors.[4]

In California, the main stylistic difference in Cabernet Sauvignon is between hillside/mountain vineyards and those on flatter terrain like valley floors or some areas of the Central Valley. In Napa, the hillside vineyards of Diamond Mountain District, Howell Mountain, Mt. Veeder, Spring Mountain District have thinner, less fertile soils which produces smaller berries with more intense flavors, reminiscent of Bordeaux wines that require years of aging to mature. The yields are also much lower, typically in the range of 1–2 tons per acre in contrast to the 4–8 tons that can be produced in the more fertile valley floors.[2] Wines produced from mountainside vineyards tend to be characterized by deep inky colors and strong berry aromas. Throughout California there are many wine regions that have the potential to grow Cabernet Sauvignon to full ripeness and produce fruity, full- bodied wines with alcohol levels regularly above the Bordeaux average of 12–13%—often in excess of 14%.[4]

The use of oak in California Cabernet has a long history, with many producers favoring the use of new oak barrels heavily composed of American oak. After the early 1980s' unsuccessful trend to create more "food friendly" wines, with less ripeness and less oak influence, winemakers' focus shifted back to oak influence, but producers were more inclined to limit and lighten the use of oak barrels, with many turning to French oak or a combination of new and older oak barrels.[2]

Other American wine regions Old vine Cabernet Sauvignon at Cabernet Sauvignon is the most widely planted red grape variety in Chateau Montelena in Napa Valley. Washington State according to the Washington State Wine Commission. As the grapes mature they will darken It is generally found in the warmer sites of the Columbia Valley. The to a bluish purple hue. vines are choice plantings for growers due to their hardy vine stalks and resistance to the cold winter frost that is commonplace in Eastern Washington. Washington Cabernet Sauvignon is characterized by its fruitiness and easy drinking styles that are not overly tannic.[2] Recent Washington American Viticultural Areas (AVAs) that have seen some success with their Cabernet Sauvignons include Red Mountain, Walla Walla Valley and parts of the Yakima Valley AVA near the Tri-Cities region.[4] In Oregon there are small quantities of Cabernet Sauvignon planted in the warmer southern regions of the Umpqua and Rogue Valleys.[2] It has also started to develop a presence in the Arizona, New York, Texas and industries-particularly in the Texas Hill Country and North Fork of Long Island AVAs. Throughout the United States, Cabernet Sauvignon is made in both varietal and blended styles. Under the American system, varietal Cabernet Sauvignon can include up to 25% other grapes.[4]

South America

Cabernet Sauvignon is grown in nearly every South American country including Chile, Argentina, Bolivia, Brazil, and Uruguay. In Chile, the wines were historically limited by the excessively high yields that were commonplace throughout the country. As producers begun to concentrate on limiting yields, regional differences began to emerge that distinguished Chilean Cabernets. For vineyard plantings along flat river valleys, the climate of the region is the most important consideration; as plantings move to higher elevations and along hillsides, soil type is a greater concern. The wines of the region are noted for their ripe fruit but closed, tight structure that needs some time in the bottle to develop. In the Maipo Valley, A Washington Cabernet Sauvignon A Cabernet Sauvignon from Uruguay. Cabernet Sauvignon wines are from the Columbia Valley AVA. characterized by their pervasive blackcurrant fruit and an earthy, dusty note. In warmer regions, such as the Colchagua Province and around Curicó, the grapes ripen more fully; they produce wines with rich fruit flavors that can be perceived as sweet due to the ripeness of the fruit. The acidity levels of these wines will be lower and the tannins will also be softer, making the wines more approachable at a younger age.[2]

In Argentina, Cabernet Sauvignon lags behind Malbec as the country's main red grape but its numbers are growing. The varietal versions often have lighter fruit flavors and are meant to be consumed young. Premium examples are often blended with Malbec and produce full, tannic wines with leather and tobacco notes.[2] In recent years, there have been increased plantings of Cabernet Sauvignon in the Uco Valley of the Mendoza Province; the wines coming from vineyards planted at higher altitudes garner some international attention.[4]

Australia

In the 1970s, the Coonawarra region first brought international attention to Australian Cabernet Sauvignons with intense fruit flavors and subtle minty notes. The Margaret River region soon followed with wines that were tightly structured with pronounced black fruit notes. In the 1980s, Australia followed California's contemporary trend in producing lighter, more "food friendly" wines with alcohol levels around 11-12% percent; by the early 1990s, the styles changed again to focus on balance and riper fruit flavors. Today Cabernet Sauvignon is the second most widely planted red wine grape in Australia, following Shiraz with which it is often blended. It can be found in several wine regions with many large producers using grapes from several states. Notable regional differences characterize Australian Cabernet Sauvignon: in addition to the wine styles of Coonawarra and Margaret River, the Barossa Valley produces big, full bodied wines while the nearby, cooler Clare Valley produces wines with more concentrated fruit, and wines of the Victorian wine region of the Yarra Valley are noted for their balance in acidity, tannins and fruit flavors.[2]

Other New World producers

Since the end of apartheid, the industry has been working to reestablish itself in the world's wine markets with many regions actively promoting their Cabernet Sauvignon. Unlike other Today it is the most widely planted red wine grape clay-based soils, in South Africa. It is produced in both varietal and the free-draining blended styles; some producers favor a Bordeaux terra rosa of Australia's An Australian Cabernet Sauvignon. blend, while others follow the Australian example [1] Coonawarra of blending with Syrah. Early examples of South region African Cabernet Sauvignon were produced by contributes to a grapes planted in vineyard locations that were cooler than ideal, creating very herbaceous unique style of wines with the distinctive "green bell pepper" notes. In the mid-1990s, there was more Cabernet emphasis on harvesting at fuller ripeness, and new clones were introduced that produced Sauvignon. riper, sweeter fruit. As the vines age, and better vineyards locations are identified, regional styles are starting to emerge among South African Cabernet Sauvignons: the Stellenbosch region is noted for heavy, full bodied wines while Constantia's wines are characterized by their herbal and minty flavors.[2]

In New Zealand, climate has been a challenge in finding wine regions suitable for producing Cabernet Sauvignon. Most of the industry focus has centered on the North Island. The Hawkes Bay region was the first to make a significant effort in producing Cabernet Sauvignon but the cool climate of the region, coupled with the high yields and fertile alluvial soils, produced wines that were still marked with aggressive green and vegetal flavors. Added focus on canopy management, which gives the grapes more sunlight to ripen by removing excess foliage, and low vigor rootstock and pruning combine to achieve lower yields and have started to produce better results. The grape is sometimes blended with Merlot to help compensate for climate and terroir. Other regions in New Zealand have sprung up with a renewed focus on producing distinctive New Zealand Cabernet Sauvignon:[2] The Gimblett Road and Havelock North regions of Hawkes Bay, with their warm gravel soils, have started to achieve notice as well as Waiheke Island near Auckland.[4] Overall the grape lags far behind Pinot noir in New Zealand's red wine grape plantings.[1] Popularity and criticism

In the past century, Cabernet Sauvignon has enjoyed a swell of popularity as one of the noble grapes in the world of wine. Built partially on its historical success in Bordeaux as well as regions like California and Australia, planting the grape is considered a solid choice in any wine region that is warm enough to cultivate it. Among consumers Cabernet has become a familiar wine which has aided in its accessibility and appeal even from obscure wine regions and producers. In the 1980s, the industry was largely driven and introduced to the international wine market by the success of its Cabernet Sauvignon wines. The widespread popularity of Bordeaux has contributed to criticism of the grape variety for its role as a "colonizer" grape, being planted in new and emerging wine regions at the expense of focus on the unique local grape varieties. Some regions, such as Portugal with its abundance of native grape varieties, have largely ignored Cabernet Sauvignon as it seeks to rejuvenate its wine industry beyond Port production.[2]

Wine styles

The style of Cabernet Sauvignon is strongly influenced by the ripeness of the grapes at harvest. When more on the unripe side, the grapes are high in pyrazines and will exhibit pronounced green bell peppers and vegetal flavors. When harvested overripe the wines can taste jammy and may have aromas of stewed blackcurrants. Some winemakers choose to harvest their grapes at different ripeness levels in order to incorporate these different elements and potentially add some layer of complexity to the wine. When Cabernet Sauvignon is young, the wines typically exhibit strong fruit flavors of black cherries and plum. The aroma of blackcurrants is one of the most distinctive and characteristic element of Cabernet Sauvignon that is present in virtually every style of the wine across the globe. Styles from various regions and producers may also have aromas of eucalyptus, mint and tobacco. As the wines age they can sometimes develop aromas associated with cedar, cigar boxes and pencil shavings. In general New World examples have more pronounced fruity notes while Old World wines can be more austere with heightened [2] New World Cabernet Sauvignons, earthy notes. such as this one from California's Lodi region, often have more Ability to age pronounced, ripe fruit flavors than Old World wines from regions like In the 19th and 20th centuries, a large part of Cabernet Sauvignon's Bordeaux. reputation was built on its ability to age and develop in the bottle. In addition to softening some of their austere tannins, as Cabernet wines age new flavors and aromas can emerge and add to the wines' complexity. Historically this was a trait characterized by Bordeaux with some premium examples in favorable vintages having the potential to last for over a century, but producers across the globe have developed styles that could age and develop for several decades. Even with the ability to age, some Cabernet Sauvignon wines can still be approachable a few years after vintage. In Bordeaux, the tannins of the wines tend to soften after ten years and can typically last for at least another decade-sometimes longer depending on the producer and vintage. Some Spanish and Italian Cabernet Sauvignons will need similar time as Bordeaux to develop but most examples are typically made to be drunk earlier.[2] While New World Cabernets are characterized as being drinkable earlier than Bordeaux, premium producers such as the Californian cult wines will produce wines that need time to age and could potentially develop for two to three decades. Overall, the majority of Californian Cabernets are meant to be approachable after only a couple of years in the bottle but can still have the potential to improve further over time. Similarly many premium Australian Cabernet will also need at least ten years to develop though many are approachable after two to five years. New Zealand wines are typically meant to be consumed young and will often maintain their green herbal flavors even with extended bottle aging. South American Cabernets have very pronounced fruit flavors when they are young and the best made examples will maintain some of those flavors as they age. South African wines tend to favor more Old World styles and typically require six to eight years' aging before they start to develop further flavors.[2] Pairing with food

Cabernet Sauvignon is a very bold and assertive wine that has potential to overwhelm light and delicate dishes. The wine's high tannin content as well as the oak influences and high alcohol levels associated with many regional styles play important roles in influencing how well the wine matches with different foods. When Cabernet Sauvignon is young, all those elements are at their peak, but as the wine ages it mellows; possibilities for different food pairings open up. In most circumstances, matching the weight (alcohol level and body) of the wine to the heaviness of the food is an important consideration. Cabernet Sauvignons with high alcohol levels do not pair well with spicy foods due to hotness levels of the capsaicins present in spices like chili peppers Fatty red meats, such as lamb, pair being enhanced by the alcohol with the heat accentuating the bitterness well with Cabernet Sauvignon due to of the tannins. Milder spices, such as black pepper, pair better due to the ability of proteins and fats to their ability to minimize the perception of tannins—such as in the classic negate some of the tannic qualities of pairings of Cabernet Sauvignon with steak au poivre and pepper-crusted the wine. ahi tuna.[4]

Fats and proteins reduce the perception of tannins on the palate. When Cabernet Sauvignon is paired with steak or dishes with a heavy butter cream sauce, the tannins are neutralized, allowing the fruits of the wine to be more noticeable. In contrast, starches such as pastas and rice will have little effect on tannins. The bitterness of the tannins can also be counterbalanced by the use of bitter foods, such as radicchio and endive, or with cooking methods that involve charring like grilling. As the wine ages and the tannins lessen, more subtle and less bitter dishes will pair better with Cabernet Sauvignon. The oak influences of the wine can be matched with cooking methods that have similar influences on the food-such as grilling, smoking and plank roasting. Dishes that include oak-influenced flavors and aromas normally found in Cabernet Sauvignon—such as dill weed, brown sugar, nutmeg and vanilla—can also pair well.[4]

The different styles of Cabernet Sauvignon from different regions can also influence how well the wine matches up with certain foods. Old World wines, such as Bordeaux, have earthier influences and will pair better with mushrooms. Wines from cooler climates that have noticeable vegetal notes can be balanced with vegetables and greens. New World wines, with bolder fruit flavors that may even be perceived as sweet, will pair well with bolder dishes that have lots of different flavor influences. While Cabernet Sauvignon has the potential to pair well with bitter dark chocolate, it will not pair well with sweeter styles such as milk chocolate. The wine can typically pair well with a variety of cheeses, such as Cheddar, mozzarella and Brie, but full flavored or blue cheeses will typically compete too much with the flavors of Cabernet Sauvignon to be a complementary pairing.[4] Health benefits

In late 2006, the Federation of American Societies for Experimental Biology published the result of studies conducted at the Mount Sinai School of Medicine that showed the beneficial relationship of , a compound found in all red wine, in reducing the risk factors associated with Alzheimer's disease. The study showed that resveratrol found in Cabernet Sauvignon can reduce levels of amyloid peptides, which attack brain cells and are part of the etiology of Alzheimer's.[16] Resveratrol has also been shown to promote the clearance of amyloid-beta peptides.[17] It has also been shown that non- alcoholic extracts of Cabernet Sauvignon protect hypertensive rats during ischaemia and reperfusion.[18]

See also

International variety

A Californian Cabernet Sauvignon from the Central Coast AVA. References

1. ^ a b c d e f g h i j k Robinson, J., ed. (2006). The Oxford Companion to Wine (Third ed.). Oxford University Press. pp. 119–121. ISBN 0-19-860990-6. 2. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai Clarke, Oz (2001). Encyclopedia of Grapes. Harcourt Books. pp. 47–56. ISBN 0- 15-100714-4. 3. ^ Wine & Spirits Education Trust "Wine and Spirits: Understanding Wine Quality" pgs 6-9, Second Revised Edition (2012), London, ISBN 9781905819157 4. ^ a b c d e f g h i j k l m n Goldstein, E. (2006). Perfect Pairings. University of California Press. pp. 134–139. ISBN 978-0-520-24377-4. 5. ^ Alley, L. (September 30, 2007). "New French Wine Grape Arrives in US Market". The Wine Spectator. p. 17. 6. ^ J. Robinson, J. Harding and J. Vouillamoz Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours pgs 148- 149, 285-286 Allen Lane 2012 ISBN 978-1-846-14446-2 7. ^ Cleggett wines: (http://www.cleggettwines.com.au/aboutus.php) history and pictures of the gris and white mutants; Transcript of ABC show about bronze and white mutants (http://www.abc.net.au/landline/content/2006/s1933677.htm) 8. ^ Walker, A. R.; Lee, E.; Robinson, S. P. (2006). "Two new grape cultivars, bud sports of Cabernet Sauvignon bearing pale-coloured berries, are the result of deletion of two regulatory genes of the berry color locus". Plant Mol Biol 62 (4–5): 623–635. doi:10.1007/s11103-006-9043-9 (http://dx.doi.org/10.1007%2Fs11103-006-9043-9). 9. ^ J. Robinson, J. Harding and J. Vouillamoz Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours pgs 469- 471, 594-595 Allen Lane 2012 ISBN 978-1-846-14446-2 10. ^ Vitis International Variety Catalogue (VIVC) Souvignier gris (http://www.vivc.de/datasheet/dataResult.php?data=22629) Accessed: January 20th, 2014 11. ^ Rutherford Dust Society "About us (http://www.rutherforddust.org/rds/index.cfm/about/)" Accessed: February 22nd, 2008 12. ^ Stevenson, T. (2005). The Sotheby's Wine Encyclopedia. Dorling Kindersley. pp. 578–581. ISBN 0-7566-1324-8. 13. ^ D. Mouer "Meritage: What's in a Name (http://winemakermag.com/component/resource/article/Issues/76-Aug- Sept%202004/503-meritage-what-s-in-a-name)" Wine Maker Magazine, August 2004 14. ^ For contrast, Sémillon has a 1:25 pip to pulp ratio. 15. ^ Ewing-Mulligan, M.; McCarthy, E. (2001). Italian Wines for Dummies. Hungry Minds. pp. 155 & 167–169. ISBN 0-7645-5355-0. 16. ^ J. Gaffney "Drinking Cabernet May Cut Risk of Alzheimer's, Study Finds", Wine Spectator Magazine, December 31, 2006, pg 17 17. ^ Marambaud P, Zhao H, Davies P (November 2005). "Resveratrol promotes clearance of Alzheimer's disease amyloid-beta peptides". J. Biol. Chem. 280 (45): 37377–82. doi:10.1074/jbc.M508246200 (http://dx.doi.org/10.1074%2Fjbc.M508246200). PMID 16162502 (https://www.ncbi.nlm.nih.gov/pubmed/16162502). 18. ^ Fantinelli, J. C.; Mosca, S. M. (2007). "Cardioprotective effects of a non- alcoholic extract of red wine during ischaemia and reperfusion in spontaneously hypertensive rats". Clin Exp. Pharmacol. Physiol. 34 (3): 166–169. doi:10.1111/j.1440-1681.2007.04567.x (http://dx.doi.org/10.1111%2Fj.1440-1681.2007.04567.x). PMID 17250634 (https://www.ncbi.nlm.nih.gov/pubmed/17250634). Caprettone From Wikipedia, the free encyclopedia

Caprettone is a white Italian wine grape variety that is grown in the Campania region of southern Italy where it is a minor blending component in the Denominazione di Origine Controllata (DOC) wine of Lacryma Christi bianco. Historically, the grape was believed to be a clone of the Campanian grape Coda di Volpe but DNA analysis has shown that the two grapes are instead distinct varieties.[1]

Contents

1 History 2 Viticulture 3 Wine regions 4 References

History

Ampelographers believe that the name Caprettone may be derived from the Italian capra which means sheep and could be a reference to the historical role of shepherds in grape growing in southern Italy or to the characteristic shape of Caprettone clusters which can resemble a sheep's beard.[1]

For many years, Caprettone was assumed to be a clone of Coda di Volpe The name Caprettone may be derived but DNA analysis in the early 21st century showed that the two grapes from the Italian word for sheep, are distinct varieties and that, instead, Caprettone was closely related to capra. the red Campanian wine grape and the white Ginestra. It was also speculated that Catalanesca and Uva Rosa may also be related to Caprettone but DNA results from 2005 showed no close relationship between those varieties and Caprettone.[1]

Viticulture

Caprettone is an early to mid-ripening grape variety that is usually harvested in Campania in mid to late September. The grape is noted for being able to maintain moderate acidity levels even in the warm climate of southern Italy.[1] Wine regions For the 2000 census, Caprettone was still officially recognized as a clone/synonym for Coda di Volpe, which had 1,027 hectares (2,540 acres) reported, so the exact number of plantings for the grape is not known. Ampelographers believe that true Caprettone is mostly isolated to the province of Napoli where 15 villages around Mount Vesuvius have had a long history of production with the grape.[1]

Under DOC regulation, Caprettone can not be made as a varietal wine though it is permitted to be a minor blending component in the white wine of Lacryma Christi del Vesuvio Bianco.[1] References

1. ^ a b c d e f J. Robinson, J. Harding and J. Vouillamoz Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours DNA analysis has revealed that pg 185 Allen Lane 2012 ISBN 978-1-846-14446-2 Caprettone is closely related to the red Retrieved from "http://en.wikipedia.org/w/index.php? Campanian grape Piedirosso title=Caprettone&oldid=597276257" (pictured). Categories: White wine grape varieties

This page was last modified on 26 February 2014 at 20:54. Text is available under the Creative Commons Attribution-ShareAlike License; additional terms may apply. By using this site, you agree to the Terms of Use and Privacy Policy. Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization. Carignan From Wikipedia, the free encyclopedia (Redirected from Carignano (grape))

Carignan (also known as Mazuelo, Bovale Grande, Cariñena, Samsó, and Carignane) is a red Spanish/French Carignan wine grape variety that is widely planted throughout the Grape (Vitis) western Mediterranean and across the globe. Along with , it was once considered one of the main grapes responsible for France's wine lake and was a substantial producer in jug wine production in California's Central Valley.[1]

Ampelographers believe that the grape likely originated in Cariñena, and was later transplanted to Sardinia, elsewhere in Italy, France, , and much of the New World. The varietal was historically a component of Rioja's red wine blend. From Spain, it gained prominence in Algeria and fed that country's export production to France. Upon Algeria's independence in 1962, the French supply of Carignan wine was cut off and growers in Southern France began to plant the vine for their own production. The grape's Carignan in Viala & Vermorel prominence in France hit a high point in 1988 when it Color of Noir accounted for 167,000 hectares (410,000 acres) and was berry France's most widely planted grape variety. That year, in a skin drive to increase the overall quality of European wine and to reduce the growing wine lake phenomenon, the European Also See list of synonyms Union started an aggressive vine pull scheme where vineyard called owners were offered cash subsidies in exchange for pulling Origin Cariñena, Aragon up their vines. Out of all the French wine varieties, Carignan was the most widely affected dropping by 2000 to 95,700 ha Notable Languedoc, Sardinia, Algeria and (236,000 acres) and being surpassed by Merlot as the most regions widely planted grape.[2] Notable Historically Cariñena and Rioja but little wines used now. The popularity of Carignan was largely tied to its ability to Hazards rot, powdery mildew, downy mildew and produce very large yields in the range of 200 hl/ha (11 grape worms. Late budding and ripening. tons/acre). The vine does face significant viticultural hazards with significant sensitivity to several viticultural hazards including rot, powdery mildew, downy mildew and grape worms. Carignan is a late budding and ripening grape which requires a warm climate in order to achieve full physiological ripeness.[1] The vine also develops very thick stalk around the grape clusters which makes mechanical harvesting difficult. It has an upright growth habit and can be grown without a trellis.[3]

A white grape mutation known as Carignan blanc and a pink-berried Carignan gris also exists in in small plantings of around 411 hectares (1,020 acres) and 1 hectare (2.5 acres), respectively, reported in 2008.[3] Contents

1 History 2 Viticulture 2.1 Relationship and confusion with other grapes 2.2 Carignan blanc and gris 3 Winemaking 4 Wine regions 4.1 France 4.2 Spain 4.3 Other Old World regions 4.4 United States 4.5 Other New World regions 5 Synonyms 6 See also 7 References 8 External links

History

Early Italian wine writers speculated that Carignan, known as Carignano in several parts of Italy, was a Phoenician wine grape variety that was brought to the island of Sardinia by the Phoenicians in the 9th century BC. From there the grape is believed to have spread to other Phoenician colonies, including the settlement at Sulcis, eventually being brought to the Italian mainland and carried around the western Mediterranean basin by the ancient Romans. Today, ampelographers largely discount this theory due to the lack of historical documentation or evidence from DNA analysis suggesting a Phoenician or Italian origin. Instead, the In the mid-15th century, the Crown of [3] Aragon stretched from Eastern Spain, evidence points more strongly to a Spanish origin of the grape. across Sardinia and mainland Italy all the way to the eastern Mediterranean. Ampelographers do believe that Carignan is likely a very old variety due It is during this time that to its wide spread plantings and the proliferation of numerous different ampelographers believe that synonyms that give testament to the grape's long history in different Carignan, which likely originated in wine regions. The grape likely originated in the Aragon region of Aragon, may have been introduced to northwest Spain where it possibly named after the town of Cariñena in these lands. the province of Zaragoza. However, in Zaragoza and other parts of Catalonia, the grape is sometimes called Samsó which is also used as a synonym for the French wine grape Cinsault adding to confusion to Carignan's history in the region. Another Spanish synonym, Mazuelo which is used in the Rioja wine region, is believed by ampelographers and wine historians to come from the commune of Mazuela in the province of Burgos in the Castile and León region of northwest Spain.[3]

In 2006, DNA profiling suggested a parent-offspring relationship between Carignan and the Rioja wine grape Graciano though it was not yet clear which variety is the parent and which is the offspring. However, some grape geneticist and ampelographers such as José Vouillamoz dispute the 2006 findings and believe that the DNA profiles of both grapes are too distinct to have a close parent-offspring relationship at all. It is more likely, Vouillamoz and others suggest, that Carignan and Graciano were the result of two separate spontaneous crossing of unknown Vitis vinifera parents that occurred somewhere in northeast Spain.[3]

Carignan was likely introduced to Sardinia sometime between 1323-1720 when the island was under the Spanish influence of the . Here the grape developed in isolation to form distinct clones under the synonyms Bovale di Spagna and Bovale Grande.[3] At some point the grape reached Algeria where it became a high yielding "workhouse" variety that was widely exported to France to add color and weight to French wine blends. After the phylloxera epidemic devastated French vineyards in the mid to late 19th century, plantings of Carignan grew in popularity on the French mainland. Plantings increased even more when Algeria gained independence in 1962. The grape's prominence in France hit a high point in 1988 when it accounted for 167,000 hectares (410,000 acres) and was France's most widely planted grape variety. However, as France's wine lake problem became more of a concern, authorities within the French government and started an aggressive vine pull scheme where vineyard owners were offered cash subsidies in exchange for pulling up their vines.[2] Viticulture

Carignan is a late budding and late ripening variety that is often one of the last grapes to be harvested during a vintage. The vine is very vigorous and high yielding, able to easily produce 200 hectoliters/hectare (approximately 10.4 tons/acres), if not kept in check by winter pruning or green harvesting during the growing season. The late ripening nature of the grape means that it rarely achieves full ripeness unless planted in vineyard soils in very warm climates such as the Mediterranean climates where the grape originated in or the hot Central Valley of California.[3] Carignan leaf. Carginan's tendency to produce short shoots with clusters that grow closely to the trunk of the vine means that it is difficult variety to harvest mechanically. However, the economy of scale for blending varieties or grapes destined for lower priced box and jug wines often do not work well with the expense and labor cost of hand- harvesting. Among the viticultural hazards that Carignan is susceptible to include powdery mildew and infestation of the vine from grape worms and the European Grapevine Moth. The vine has some slight resistance to the fungal disease of botrytis bunch rot, downy mildew and phomopsis.[3]

Relationship and confusion with other grapes

In 2003, DNA evidence confirmed that Carignan/Cariñena was the same variety as the Mazuelo (or Mazuela) grape of Rioja. This was followed by the discovery in 2007 that the Bovale di Spagna and Bovale Grande grapes of Sardinia where also identical to Carignan. DNA profiling was also able to distinguish Carignan as a distinct variety from other varieties known as Bovale (including Graciano which is known on Sardinia as Bovale Sardo and Bovale Cagnulari) as well as the Valencia wine grape which is sometimes field blended in the Cariñena (DO) with Carignan.[3]

Other varieties that are sometimes confused with Carignan but have been conclusively proven by DNA analysis to be distinct include the Sardinian wine grape Nieddera that is related to the Pascale di Cagliari grape which also grown on the island and sometimes confused with Despite sharing several synonyms, Carignan, Cinsault which shares the synonym Samsó in Catalonia with such as Samsó in Catalonia, Carignan Carignan, the Italian wine grape Tintilia del Molise that is grown in the and Cinsault (pictured) have no and Molise wine regions of central Italy and the Spanish wine known relations. grape Parraleta that is grown in the DO of Aragon.[3]

Grapes that are also unrelated to Carignan but share synonyms include Carignan Boushet (a and Morrastel cross),[4] Bobal (a Spanish wine grape that is also known as Carignan d'Espagne),[5] (a French wine grape that is also known as Carignan de Bedoin, Carignan de Bedouin and Carignan de Gigondas),[6] (French teinturier grape that is also known as Carignan jaune),[7] and Grenache (which is also known as Carignan rouge, Carignane rosso and Carignane rousee).[8]

Over the years Carignan has been crossed with several varieties to create new wine grapes including with Cabernet Sauvignon to give and with the grape Souzão to produce Argaman.[3]

Carignan blanc and gris

Like Pinot noir and Grenache, Carignan has mutated to produce white-berried and pink-berried color mutations known as Carignan blanc and Carignan gris, respectively. Carignan blanc is a white mutation of the Carignan grape found primarily in the Roussillon region.[9] First discovered in the early 20th century, there were 1,652 hectares (4,080 acres) of the grape planted in France in the 1960s but by 2009 that figure had dropped to 411 hectares (1,020 acres). In Spain, Carignan blanc (known as Cariñena blanca throughout most of the country, Samsó blanco in Catalonia and Carinyena blanc in the Empordà (DO)) is even more rarely found with only 3 hectares (7.4 acres) planted throughout the country in 2008. Here the grape is mostly used for blending with with a very rare varietal examples produced. The pink-berried Carignan gris is even more rarely planted with only 1 hectare (2.5 acres) of the grape reported in France in 2008.[3]

Like Carignan noir, both Carignan blanc and Carignan gris are late budding and late ripening varieties that are highly susceptible to powdery mildew. According to Master of Wine , Carignan blanc tends to produced full-bodied white wines that can have high acid and alcohol levels with very little aromatics. While the wines tend to be "shy" in the nose, Robinson notes that the palate can be "luscious" with light, citrus notes.[3] Winemaking

In winemaking, the grape is often used as a deep coloring component in blends, rather than being made in a varietal form with some exceptions. Carignan can be a difficult variety for winemakers to work with being Carignan blanc and Carignan gris can naturally high in acidity, tannins and astringency which requires a lot of be found to a limited extent in the skill to produce a wine of finesse and elegance. Some winemakers have French wine region of Roussillon experimented with carbonic maceration and adding small amounts of along the Spanish border. Cinsault and Grenache with some positive results.[2] Syrah and Grenache are considered its best blending partners being capable of performing a softer wine with rustic fruit and perfume. In California, has found some success with a varietal wine made from Carignan vines that were planted in the 1880s.[1]

Wine regions

Carignan is found throughout the globe with the vast majority of plantings in France, followed by Spain and Italy where it is a permitted grape variety in several Appellation d'origine contrôlée (AOC), Denominación de Origen (DO) and Denominazione di origine controllata (DOC) regions. Elsewhere in Europe and the Middle East, plantings of the grape can be found in Croatia, Cyprus, Malta, Turkey and Israel. In Africa, plantings of Carignan are also found in the north African wine-producing countries of and as well as in South Africa.[3]

In the New World, Carignan is planted in several American Viticultural Areas (AVA)s of the United States, particularly in California and Washington State. Elsewhere in North America, plantings of the grape can be found in Mexico. In South America, Carignan is planted in Argentina, Chile and Uruguay. In recent years, plantings of the grape have slowly increased in as well as Australia.[3][10]

France Carignan is most widely found in southern France, particularly in the Languedoc wine regions of Aude, Gard and Hérault where it is often made as Vin ordinaire and in some Vin de pays wines.[2] In the late 1990s, there were over 60,000 hectares (150,000 acres) of the grape planted in the Aude and Hérault departments alone but by 2009 the total plantings of Carignan throughout France had dropped to 53,155 hectares (131,350 acres). While plantings of the grape in France were more than 9 times higher than the next major Carignan producing country (Spain), this drop in plantings is indicative of the global trend of decline in "workhorse varieties" like Carignan in favor of what the European Union designates as "improving varieties" such as Grenache, Mourvedre and Syrah.[3]

Plantings of Carignan are mostly limited to the warm Mediterranean climates of southern France due to the grape's inability to sufficiently ripen much further north in the continental climate of central France or in the damp maritime climate of Southwest France. Other departments French departments where Carignan with significant plantings of Carignan include the Pyrénées-Orientales, is grown. and Vaucluse.[3]

Spain

In 2004, Spain had around 7,000 ha (17,300 acres) of Carignan planted. By 2008 that number has dropped to around 6,130 hectares (15,100 acres).[3] The grape (known as Mazuelo & Cariñena) has seen plantings sharply decline in its ancestral home of Aragon where it was once a secondary component of wine from the Denominación de Origen (DO) of Cariñena region after Grenache.[10] In 2009, Aragon has just 926 hectares (2,290 acres) dedicated to the grape.[3]

The grape has found an increasing prominence in the Catalan wine region of Priorat, where it's the main variety in the schistous vineyard Old bushvine plantings of Carignan soils of the northern half of the appellation. Around the villages of can be found in the Priorat region Poboleda and Porrera in the province of are bushvines of the (vineyard pictured) of Catalonia grape that are more than 100 years old that are used to make varietal wines. The grape is also found in the DOs of Costers del , Montsant, Penedès, Tarragona and Terra Alta. Here the grape is sometimes known as Samsó, though it is not related to Cinsault which is also known as Samsó in Catalonia.[3]

Outside of Catalonia, Mazuelo is mostly a secondary blending variety used to add acidity to the Tempranillo- based wines of Rioja though a few producers, such as Marqués de Murrieta, do make varietal examples of the grape. In 2008, there was 1,193 hectares (2,950 acres) of the grape in Rioja. In 2009, there were 697 hectares (1,720 acres) and 515 hectares (1,270 acres) of Carignan planted in the nearby wine regions of Castile-La Mancha and Navarra respectively.[3]

Other Old World regions In 2012, more than 97% of Italy's 1,748 hectares (4,320 acres) of Carignan plantings were in Sardinia with a few scattered plantings throughout Lazio, particularly the Cerveteri DOC, where it is often used in rosé winemaking.[3] The Carignano del Sulcis Denominazione di origine controllata (DOC) features a Carignan based rosso from the Sardinian islands of Sant'Antioco and San Pietro.[2] Here the grape is known as Bovale Grande and is also featured in the DOC wines of Campidano di Terralba and Mandrolisai.[3]

More than 97% of Italian Carignan The grape is still popular in North Africa in Algeria, Morocco and plantings are found in Sardinia Tunisia. Carignan also played an important role in the early development (vineyard pictured) where the grape is of the industry. Though it is not as prominent today, it is also known as Bovale Grande. still the country's third most widely planted red grape variety after Cabernet Sauvignon and Merlot with 800 hectares (2,000 acres) in 2009.[3]

Other producing countries with significant Carignan plantings include Croatia with 210 hectares (520 acres) in 2009, Cyprus with 366 hectares (900 acres), Malta with 10 hectares (25 acres) and Turkey with 134 hectares (330 acres) in 2010.[3] Chinese winemakers have also experimented with growing Carignan in some of their warmer wine regions.[10]

United States

At one point in California's wine history, Carignane (as it is known there) was the third most widely planted grape variety but has since dropped considerably in production . The majority of the vines were planted in the Central Valley and used to make inexpensive box and jug wines. In the 1970s and 1980s, Californian Carignane was one of the leading "home winemaking" grapes in production.[10] In 2010, there were 1,373 hectares (3,390 acres) of the grape planted in the state with American Viticultural Areas in Contra Costa, Mendocino and Sonoma counties seeing a slight increase in interest while plantings the Central Valley have declined.[3] For many years Carignan was the third most widely planted grape in Outside of California, plantings of the grape can be found in Washington California where it was a major State[3] as well as in Missouri and Texas.[11] component in the production of many varieties of jug wines. Other New World regions

In Mexico, plantings of Carignan are found in the states of Aguascalientes, Sonora and Zacatecas. In Chile, old vines of plantings of Carignan are grown without irrigation in the which accounted for the majority of the country's 675 hectares (1,670 acres) plantings of the grape in 2008. In Argentina there was just 30 hectares (74 acres) of the grape while Uruguay had 486 hectares (1,200 acres) planted in 2009.[3] In Australia the grape was often confused with the Bonvedro vine, which is similarly prone to diseases, but in recent years Australian winemakers have been able to identify true Carignan.[10] Most Australian plantings of Carignan are found in South Australia where the grape is primarily used for blending. In South Africa, there were 80 hectares (200 acres) of the grape planted in 2012 with the majority found on the shale vineyard soils of the Paardeberg region in Swartland.[3] Synonyms

The grape is known under a variety of synonyms through the world. In Spanish it is known as Cariñena (particularly in Aragon) with Cariñano (also in Aragon), Mazuelo, Tinto Mazuelo, Crujillon (in Aragon) and Samsó (in Catalonia) also being used in Spain. The recent use of Samsó has been controversial because this seems to be an error, as there is a different grape called Samsó, which is France's Cinsault but this change was implemented due to name Cariñena (in Catalan the grape is still generally called, 'Carinyena') being claimed by the DO body in Aragon.[12] Carignan. In California it is spelled with an extra vowel on the end as Carignane. In Italy it is known as Gragnano while in Sardinia it is known as Bovale Grande and Carignano. In Portugal it is known as Pinot Evara even though it has no relation to the Pinot family of grapes. Other French synonyms include Carignan noir, Bois Dur, Catalan, Roussillonen, Monestel and Plant de Lédenon.[10][3]

Other recognized synonyms for Carignan include: Axina de Spagna, Babonenc, Babounenc, Blaue Shopatna, Blaue Sopatna, Blauer Carignan, Blauer Carignant, Boi Dur, Bois de Fer, Bois dure, Bovale Grande di Spagna, Bovale Mannu, Bove Duro, Bove Duro di Spagna, Cafalan Cagnolaro, Cagnolaro tinto, Calignan, Carignan Crni, Carignan Frances, Carignan Mouillan, Carignan noir, Carignane Mouilla, Carignane noir, Carignane noire, Carignane violette, Carignanne, Carignano, Carignano di Carmignano, Carignena, Carinena, Carinena Mazuela, Carinena negra, Cencibel, Crignane, Crinana, Crusillo, Girard, Girarde, Grenache du Bois, Grenache du Bois Dur, Karinjan, Karinyan, Kek Carignan, Legno Duro, Legno Duro di Portoferraio, Manuelo Tinto, Manzuela (in Rioja), Marocain, Mataro, Mazuela, Mollard (in Rioja), Mounesteou, Pinot d'Evora, Plant d'Espagne, Plant de Ledenon, Pokovec, Pokovez, Samso, Samso Crusillo, Sanso, Soptna blau, Tinto Mazuela and Uva di Spagna.[13][3]

Synonyms for the white-berried mutation Carignan blanc include: Feher Carignan and Karinjan.[14]

Synonyms for the pink-berried mutation Carignan gris include: Szuerke Carignan.[15]

See also

List of Portuguese grape varieties

References 1. ^ a b c Oz Clarke Encyclopedia of Grapes pg 58 Harcourt Books 2001 ISBN 0-15-100714-4 2. ^ a b c d e J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 139 Oxford University Press 2006 ISBN 0-19-860990-6 3. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae J. Robinson, J. Harding and J. Vouillamoz Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours pgs 616-619 Allen Lane 2012 ISBN 978-1- 846-14446-2 4. ^ Vitis International Variety Catalogue (VIVC) Carignan Bouschet (http://www.vivc.de/datasheet/dataResult.php? data=2096) Accessed: July 16th, 2013 5. ^ Vitis International Variety Catalogue (VIVC) Bobal (http://www.vivc.de/datasheet/dataResult.php?data=1493) Accessed: July 16th, 2013 6. ^ Vitis International Variety Catalogue (VIVC) Aubun (http://www.vivc.de/datasheet/dataResult.php?data=761) Accessed: July 16th, 2013 7. ^ Vitis International Variety Catalogue (VIVC) Alicante Bouschet (http://www.vivc.de/datasheet/dataResult.php? data=304) Accessed: July 16th, 2013 8. ^ Vitis International Variety Catalogue (VIVC) Garnacha Tinta (http://www.vivc.de/datasheet/dataResult.php? data=4461) Accessed: July 16th, 2013 9. ^ J. Robinson Jancis Robinson's Wine Course Third Edition pg 101 Abbeville Press 2003 ISBN 0-7892-0883-0 10. ^ a b c d e f J. Robinson Vines, Grapes & Wines pg 143-145 Mitchell Beazley 1986 ISBN 1-85732-999-6 11. ^ Appellation American "Carignan (http://wine.appellationamerica.com/grape-varietal/Carignane.html)", Accessed: August 14th, 2013 12. ^ Miquel Hudin & Elia Varela Serra (2012), Vinologue Empordà (http://www.vinologue.com/guides/emporda/), Vinologue, p. 360, ISBN 978-0-983-77184-5 13. ^ Vitis International Variety Catalogue (VIVC) Carignan (http://www.vivc.de/datasheet/dataResult.php?data=2098) Accessed: July 16th, 2013 14. ^ Vitis International Variety Catalogue (VIVC) Carignan blanc (http://www.vivc.de/datasheet/dataResult.php? data=2095) Accessed: July 16th, 2013 15. ^ Vitis International Variety Catalogue (VIVC) Carignan gris (http://www.vivc.de/datasheet/dataResult.php? data=2097) Accessed: July 16th, 2013

External links

Carignan Renaissance (http://www.closdugravillas.com/carignanrenaissance.htm)

Retrieved from "http://en.wikipedia.org/w/index.php?title=Carignan&oldid=605184109" Categories: Red wine grape varieties

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Chardonnay (pronounced: [ʃaʁ.dɔ.nɛ]) is a green-skinned grape variety used to make white wine. It originated in the Chardonnay region of eastern France but is now grown Grape (Vitis) wherever wine is produced, from England to New Zealand. For new and developing wine regions, growing Chardonnay is seen as a "rite of passage" and an easy entry into the international wine market.[1]

The Chardonnay grape itself is very neutral, with many of the flavors commonly associated with the grape being derived from such influences as terroir and oak.[2] It is vinified in many different styles, from the lean, crisply mineral wines of Chardonnay grapes Chablis, France to New World wines with oak, and tropical Color of White fruit flavors. In cool climates (such as Chablis and the berry skin Carneros AVA of California), Chardonnay tends to be medium to light body with noticeable acidity and flavors of Also called Aubaine, Beaunois, blanc, green plum, apple and pear. In warmer locations (such as the Melon blanc (more) Adelaide Hills, Geelong and Mornington Peninsula in Notable Worldwide Australia and Gisborne and Marlborough region of New regions Zealand) the flavors become more citrus, peach and melon Notable Chablis, white Burgundy, while in very warm locations (such as the Central Coast AVA of California) more fig and tropical fruit notes such as banana wines and mango come out. Wines that have gone through Ideal soil Chalk, limestone malolactic fermentation tend to have softer acidity and fruit Hazards , powdery mildew, frost [3] flavors with buttery mouthfeel and hazelnut notes. and coulure

Chardonnay is an important component of many sparkling Wine characteristics wines around the world, including Champagne. A peak in Cool climate Lean, crisp, high acidity popularity in the late 1980s gave way to a backlash among Medium Honey, tropical fruit those wine drinkers who saw the grape as a leading negative climate component of the globalization of wine. Nonetheless, it remains one of the most widely planted grape varieties, with over 160,000 hectares (400,000 acres)[4] worldwide, second only to Airén among white wine grapes and planted in more wine regions than any other grape – including Cabernet Sauvignon.[1]

Contents

1 History 1.1 Clones, crossing and mutations 2 Viticulture 2.1 Confusion with 3 France 3.1 Burgundy 3.2 Chablis 3.3 Champagne 3.4 Other French regions 4 North America 4.1 California 4.2 New York 4.3 Other states 4.4 Canada 5 Australia and New Zealand 6 Italy 7 South Africa 8 Other wine regions 8.1 New World wine regions 9 Winemaking 9.1 Wine style 10 With food 11 Popularity and backlash 12 Genetic modification 13 Synonyms 14 See also 15 References 16 External links

History

For much of its history, a connection was assumed between Chardonnay and Pinot noir or Pinot blanc. In addition to being found in the same region of France for centuries, ampelographers noted that the leaves of each plant have near-identical shape and structure. Pierre Galet disagreed with this assessment, believing that Chardonnay was not related to any other major grape variety. Viticulturalists Maynard Amerine & Harold Olmo proposed a descendency from a wild Vitis vinifera vine that was a step removed from white . Chardonnay's true origins were further obscured by vineyard owners in Lebanon and , who claimed that the grape's ancestry could be traced to the Middle East, from where it was introduced to Europe by returning Crusaders, though there is little external evidence to support that theory.[5] Another theory stated that it originated from an ancient indigenous vine found in Cyprus.[6] Modern DNA fingerprinting research at University of California, Davis, now suggests that Chardonnay is the result of a cross between the Pinot and (Heunisch) grape varieties.[2] It is believed that the Romans brought Gouais Blanc from Croatia, and it was widely cultivated by peasants in Eastern France. The Pinot of the French aristocracy grew in close proximity to the Gouais Blanc, giving both grapes ample opportunity to interbreed. Since the two parents were genetically distant, many of the crosses showed hybrid vigour and were selected for further propagation. These "successful" crosses included Chardonnay and siblings such as Aligoté, , Auxerrois, Bachet noir, , Franc Noir de la-Haute-Saône, Gamay Blanc Gloriod, Gamay noir, Melon, Knipperlé, , , [7] and .[8]

Clones, crossing and mutations

As of 2006, 34 clonal varieties of Chardonnay could be found in vineyards throughout France, most of which were developed at the University of Burgundy in Dijon. The so-called "Dijon clones" are bred for their adaptive attributes, with vineyard owners planting the clonal variety best suited to their terroir and which will produce the Chardonnay grapes after harvest type of characteristics that they are seeking in the wine. Examples include the lower-yielding clones Dijon- 76, 95 & 96 that produce more flavor-concentrated clusters. Dijon-77 & 809 produce more aromatic wines with a "grapey" perfume, while Dijon-75, 78, 121, 124, 125 & 277 are more vigorous and higher yielding clones. New World varieties include the Mendoza clone, which produced some of the early Californian Chardonnays. The Mendoza Goaus blanc, one of the parent clone is prone to developed millerandage, also known as "hens and varieties of Chardonnay. chicks", where the berries develop unevenly.[2] In places such as Oregon, the use of newer Dijon clones has had some success in those regions of the Willamette Valley with climates similar to that of Burgundy.[6]

Chardonnay has served as parent to several French-American hybrid grapes, as well as crossings with other Vitis vinifera varieties. Examples include the hybrid which was a Chardonnay and cross produced in 1953 at the New York State Agricultural Experiment Station. Mutations of the Chardonnay grape include the rare pink-berried "Chardonnay Rose"; also "Chardonnay Blanc Musqué", which produces an intensely aromatic wine.[2] Chardonnay Blanc Musqué is mostly found around the Mâconnais village of Clessé and sometimes confused with the Dijon-166 clone planted in South Africa, which yields Muscat-like aromas.[6]

In the 1930s, Chardonnay was crossed with a Seibel grape to create the hybrid grape .[9]

Viticulture Chardonnay has a wide-ranging reputation for relative ease of cultivation and ability to adapt to different conditions. The grape is very "malleable", in that it reflects and takes on the impression of its terroir and winemaker. It is a highly vigorous vine, with extensive leaf cover which can inhibit the energy and nutrient uptake of its grape clusters. Vineyard managers counteract this with aggressive pruning and canopy management. When Chardonnay vines are planted densely, they are forced to compete for resources and funnel energy into their grape clusters. In certain conditions the vines can be very high-yielding, but the wine produced from such vines will suffer a drop in quality if yields go much beyond 4.5 tons per acre (80 hl/ha). Producers of premium Chardonnay limit yields to less than half this amount.[2] Sparkling wine producers tend not to focus as much on limiting yields, since concentrated flavors are not as important as the wine's finesse.

Harvesting time is crucial to winemaking, with the grape rapidly losing Chardonnay grapes in Champagne acidity as soon as it ripens. Some viticultural hazards include the risk of damage from springtime frost, as Chardonnay is an early-budding vine – usually a week after Pinot noir. To combat the threat of frost, a method developed in Burgundy involves aggressive pruning just prior to budburst. This "shocks" the vine and delays budburst for up to two weeks, which is often long enough for warmer weather to arrive.[6] Millerandage and coulure can also pose problems, along with powdery mildew attacking the thin skin of the grapes.[2] Because of Chardonnay's early ripening, it can thrive in wine regions with a short growing season and, in regions like Burgundy, will be harvested before autumn rain sets in and brings the threat of rot.[5]

While Chardonnay can adapt to almost all vineyard soils, the three it seems to like most are chalk, clay and limestone, all very prevalent throughout Chardonnay's traditional "homeland". The Grand crus of Chablis are planted on hillsides composed of Kimmeridgian marl, limestone and chalk. The outlying regions, falling under the more basic "Petit Chablis" appellation, are planted on portlandian limestone which produces wines with less finesse. Chalk beds are found throughout the Champagne region, and the Côte-d'Or has many areas composed of limestone and clay. In Burgundy, the amount of limestone to which the Chardonnay vines are exposed also seems to have some effect on the resulting wine. In the Meursault region, the premier cru vineyards planted at Meursault-Charmes have topsoil almost 78 inches (2.0 m) above limestone and the resulting wines are very rich and rounded. In the nearby Les Perrieres vineyard, the topsoil is only around 12 inches (30 centimeters) above the limestone and the wine from that region is much more powerful, minerally and tight, needing longer in the bottle to develop fully. In other areas, soil type can compensate for lack of ideal climate conditions. In South Africa for example, regions with stonier, shaley soils and high clay levels tend to produce lower-yielding and more Burgundian-style wine, despite having a discernibly warmer climate than France. In contrast, South African Chardonnay produced from more sandstone-based vineyards tend to be richer and more weighty.[6]

Confusion with Pinot blanc

Due to some ampelographical similarities, Pinot Blanc and Chardonnay were often mistaken for each other and even today share many of the same synonyms. The grape vines, leaves and clusters look identical at first glance but there are some subtle differences. The most visible of these can be observed as the grapes are ripening, with Chardonnay grapes taking on a more golden-green color than Pinot Blanc grapes. On closer inspection, the grapevine will show slight differences in the texture and length of the hairs on the vine's shoot, and the veins of a Chardonnay leaf are "naked" near the petiolar sinus – the open area where the leaf connects to the stem is delineated by veins at the edge.[6] Cabernet Sauvignon is one of the few other Vitis vinifera grape vines to share this characteristic.[10] This confusion between Pinot blanc and Chardonnay was very pervasive throughout northern Italy, where the two vines grew interspersed in the vineyard and were blended in winemaking. Not until 1978 did the Italian government dispatch researchers to try to distinguish the two vines. A similar situation occurred in France, with the two vines being commonly confused until the mid 19th century, when ampelographers began combing through the vineyards of Chablis and Burgundy, identifying the true Chardonnay and weeding out the Pinot Blanc.[6] France

In France, Chardonnay is the second most widely planted white grape variety just behind Ugni blanc and ahead of Sémillon and Sauvignon blanc. The grape first rose to prominence in the Chablis and Burgundy regions. In Champagne, it is most often blended with Pinot noir and but Closeup of a Chardonnay leaf is also used to produce single varietal blanc de blancs styles of sparkling (from the image of Chardonnay wine. Chardonnay can be found in Appellation d'origine contrôlée (AOC) grapes in Champagne above). The wines of the Loire Valley and region as well as the Vin de pays yellow box highlights the naked wines of the Languedoc.[2] veins around the petiolar sinus of the grape vine leaf. Burgundy

Chardonnay is one of the dominant grapes in Burgundy though Pinot noir vines outnumber it by nearly a 3 to 1 ratio. In addition to Chablis, it is found in the Côte d'Or (largely in the Côte de Beaune) as well as the Côte Chalonnaise and Mâconnais. It is grown in 8 Grand cru vineyards; The "Montrachets"-Montrachet, Criots-Bâtard-Montrachet, Bâtard- Montrachet, Chevalier-Montrachet, Bienvenues-Bâtard-Montrachet as well as Charlemagne, Corton-Charlemagne & Le Musigny. In addition to being the most expensive, the Burgundy examples of Chardonnay were long considered the benchmark standard of expressing terroir through Chardonnay. The Montrachets are noted for their high alcohol Harvesting Chardonnay in the Chablis levels, often above 13%, as well as deep concentration of flavors. The Premier Cru of Fourchaume vineyards around Chassagne-Montrachet tend to have a characteristic hazelnut aroma to them while those of Puligny-Montrachet have more steely flavors. Both grand cru and premier cru examples from Corton-Charlemagne have been known to demonstrate marzipan while Meursault wines tend to be the most round and buttery examples.[2]

South of the Côte d'Or is the Côte Chalonnaise and Mâconnais wine regions. The villages of Mercurey, Montagny-lès-Buxy and Rully are the largest producers of Chardonnay in the Côte Chalonnaise with the best made examples rivaling those of the Côte de Beaune. In the Mâconnais, white wine production is centered around the town of Mâcon and the Pouilly-Fuissé region. The full bodied wines of the Pouilly-Fuissé have long held cult wine status with prices that can rival the Grand cru white burgundies. Further south, in the region of , Chardonnay has started to replace Aligote as the main white wine grape and is even replacing Gamay in some areas around Saint-Véran.[2] With the exception of Pouilly-Fuissé, the wines of the Mâconnais are the closest Burgundy example to "New World" Chardonnay though it is not identical. Typically Mâcon blanc, basic Bourgogne, Beaujolais blanc and Saint-Véran are meant to be consumed within 2 to 3 years of release. However, many of the well made examples of white Burgundy from the Côte d'Or will need at least three years in the bottle to develop enough to express the aromas and character of the wine. Hazelnut, licorice and spice are some of the flavors that can develop as these wines age.[1]

Chablis

Chardonnay is the only permitted AOC grape variety in the Chablis region, with the wines there developing such worldwide recognition that the name "Chablis" has taken on semi-generic connotations to mean any dry white wine, even those not made from Chardonnay. The name is protected in the European Union and for wine sold in the EU, "Chablis" refers only to the Chardonnay wine produced in this region of the Yonne département. The region sits on the outer edges of the Paris Basin. On the other side of the basin is the village of Kimmeridge in England, which gives its name to the Kimmeridgean soil that is located throughout Chablis. The French describe this soil as argilo-calcaire and is a composition of clay, limestone and fossilized oyster shells. The most expensive examples of Chardonnay from Chablis come from the seven Grand Cru vineyards that account for around 247 acres (100 ha) on the southwest side of one slope along the Serein river near the town of Chablis—Blanchots, Bougros, Les Clos, Grenouilles, Preuses, Valmur and Vaudésir. The wines from these crus most often The Serein river runs through the capture the goût de pierre à fusil or "gunflint" quality that is characteristic town of Chablis, with many of the [11] region's most prestigious of . vineyards planted on hillsides along the river. Chardonnay was believed to be first planted in Chablis by the Cistercians at Pontigny Abbey in the 12th century.[12] Today, the Chardonnay made in the Chablis region is one of the "purest" expression of the varietal character of the grape due to the simplistic style of winemaking favored in this region. Chablis winemakers want to emphasise the terroir of the calcareous soil and cooler climate that help maintain high acidity. The wines rarely will go through malolactic fermentation or be exposed to oak (though its use is increasing). The biting, green-apple-like acidity is a trademark of Chablis and can be noticeable in the bouquet. The acidity can mellow with age and Chablis are some of the longest living examples of Chardonnay.[5] Some examples of Chablis can have an earthy "wet stone" flavor that can get mustier as it ages before mellowing into delicate honeyed notes.[1] The use of oak is controversial in the Chablis community with some winemakers dismissing it as counter to the "Chablis style" or terroir while others embrace its use though not to the length that would characterise a "New World" Chardonnay. The winemakers that use oak tend to favor more neutral oak that doesn't impart the vanilla characteristic associated with American oak. The amount of "char" in the barrel is often very light which limits the amount of "toastiness" that is perceived in the wine. The advocates of oak in Chablis point to the positive benefits of allowing limited oxygenation with the wine through the permeable oak barrels. This can have the effect of softening the wine and making the generally austere and acidic Chablis more approachable at a younger age.[11]

Champagne In the Champagne, Chardonnay is one of three major grape varieties planted in the region. It is most commonly found in the Aube and Marne départments which, combined with Chablis, accounted for more than half of all plantings of Chardonnay in France during the 20th century. In the Côte des Blancs (white slope) district of the Marne, Chardonnay thrives on the chalk soil. The three main villages around the Côte grow Chardonnay that emphasizes certain characteristics that the Champagne producers seek depending on their house style. The village of Avize grows grapes that produce the lightest wines, Cramant makes the most aromatic and Mesnil produces wines with the most acidity. The Côte des Blancs is the only district in the Champagne region that is predominately planted with Chardonnay. In the four other main districts-Aube, Côte de Sézanne, , and Vallée de la Marne-Chardonnay lags behind Pinot noir in planting. In the outlying region of Aisne, only Pinot Meunier has a significant presence. Despite being less planted, the Blanc de Blancs style of Champagne (made from only Chardonnay grapes) is far more commonly A Blanc de Blancs Champagne produced than Blanc de Noirs. This is partly because Pinot noir and Pinot made only from Chardonnay Meunier produce very coarse and heavy wines that lack the finesse and grapes balance that Chardonnay brings to the mix. Non-sparkling still wine Chardonnay is produced under the Coteaux Champenois AOC. The wine is much more acidic than that of Chablis and is normally made bone-dry.[5]

Despite receiving the same amount of sunshine as the Chablis region, Chardonnay grapes in Champagne rarely attain full ripeness. This is due to the mean average temperature of the region being around 51 °F (11 °C), barely above the minimum average temperature needed to ripen grapes. Therefore the Chardonnay grapes do not fully develop its fruit flavors and the still version of Champagne can taste very "un-Chardonnay"-like because of this. However, it does lessen the premium on needing to keep yields low that other wine regions much battle with since not much flavor is going to develop in the grapes anyway. Rather the element in Chardonnay that Champagne wine-makers look for is the finesse and balance of acidity that it brings to the blend. Some flavors that can emerge from, particularly with extended time on its , include creamy and nuttiness with some floral notes.[6]

Other French regions

Champagne, Chablis and Burgundy account for more than three-fifths of all Chardonnay plantings in France. The next largest concentration is found in the Languedoc where it was first planted around the town of Limoux and up to 30% can be blended with Mauzac in the sparkling Blanquette de Limoux.[1] By the year 2000, there was more than 9,000 hectares (22,000 acres) planted with many being used for wines under the Vin de Pays d'Oc. These wines were unique in that they were some of the first examples of Chardonnay to be varietally labeled as "Chardonnay". Other French wine regions with Chardonnay plantings include Alsace, Ardèche, Jura, and the Loire Valley.[2] In Jura, it is used to create vin de paille dessert wines. Here the grape is known as Melon d'Arbois or Gamay blanc and is sometimes blended with Savagnin. It is most widely found in Arbois, Côtes du Jura and L'Étoile AOCs. In the Loire, up to 20% of Chardonnay can be included in the based wines of Anjou blanc and more producers are using the grape to soften some of the edges of Chenin blanc.[5] It can also be used in the sparkling wines of Saumur and some producers have begun experimenting with oak aged Chardonnay.[1] North America

In North America, particularly California, Chardonnay found another region where it could thrive and produce a style of wine that was noticeably different from that of France. It is the dominant white wine variety of the area, overtaking Riesling in 1990. In the United States it is found most notably in California, Oregon, Texas, Virginia and Washington[2] but also in Alabama, Arizona, Arkansas, Colorado, Connecticut, Georgia, Idaho, Illinois, Indiana, Iowa, Maryland, Massachusetts, Michigan, Minnesota, Missouri, New Hampshire, New Jersey, New Mexico, New York, North Carolina, Ohio, Oklahoma, South Carolina, Tennessee and Vermont wine. In Canada, Chardonnay is found in British Columbia, Nova Scotia, Ontario and Quebec.[13]

California

The first successful commercial production of California Chardonnay was from plantings in the AVA. developed a Chardonnay clone that was used to introduce the grape variety in several Californian vineyards throughout the 1940s. In the 1950s James David Zellerbach, one time US Ambassador to Rome, started Hanzell Vineyards winery and dedicated it to making Burgundian style Chardonnay. His success would encourage other Californian winemakers to follow suit and A California Chardonnay from the culminated in Chateau A Chardonnay from the Pay d'Oc Santa Lucia Highlands AVA of the Montelena's victory over region of the Languedoc. Central Coast. Burgundy Chardonnay in the 1976 blind tasting event conducted by French judges known as the Judgment of Paris. In response, the demand for Californian Chardonnay increased and Californian winemakers rushed to increase plantings.[14] In the 1980s, the popularity of Californian Chardonnay would explode so much that the number of vines planted in the state eclipsed that of France by 1988. By 2005 there was nearly 100,000 acres (40,000 ha) accounting for almost 25% of the world's total Chardonnay plantings. The early trend was to imitate the great Burgundy wines but soon gave way to more rich buttery and oaked styles.[2] Starting with the 1970s, the focus was on harvesting the grapes at more advance degrees of ripeness and at higher Brix levels. New oak barrels were used to produce wines that were big in body and mouthfeel. Frank J. Prial of The New York Times was an early critic of this style, particularly because of the lack of "food friendliness" that was common with these massive wines.[5] Another criticism of California Chardonnays, and one that has been levied against other Californian wines, is the very high alcohol levels which can make a wine seem out of balance. In recent years, Californian winemakers have been using process such as reverse osmosis and spinning cones to bring the alcohol levels down to between 12 and 14%.[6] The Californian wine regions that seem to favor producing premium quality Chardonnay are the ones that are most influenced, climatically, by coastal fogs that can slow the ripening of the grape and give it more time to develop its flavors. The regions of Alexander Valley, Los Carneros, Santa Maria Valley, Russian River Valley and other parts of Sonoma county have shown success in producing wines that reflect more Burgundian styles.[1] Other regions often associated with Chardonnay include Napa Valley, Monterey County and Santa Barbara County. The California Central Valley is home to many mass-produced Chardonnay brands as well as box and jug wine production. While the exact style of the wine will vary from producer, some of the terroir characteristics associated with California Chardonnay include "flinty" notes with the Russian River Valley and mango & guava from Monterey. A large portion of the Californian sparkling wine industry uses Chardonnay grapes from Carneros, Alexander and Russian River valleys with these areas attracting the attention of Champagne producers like Bollinger, Louis Roederer, Moët et Chandon and the Taittinger family who have opened up wineries in last few decades.[6]

New York

Chardonnay was one of the first European grape varietals to have been grown commercially east of the Rocky Mountains. After three centuries of failure with vinifera this achievement was realized in the Finger Lakes region of upstate New York. Frenchman Charles Fournier and Russian Konstantin Frank experimented with Chardonnay and other varietals in hopes of producing sparkling wines based on Old World grapes for the Gold Seal wine company. In the late 1950s they succeeded in harvesting the Chardonnay is often aged on its lees first commercial quantities of A California Chardonnay that has in barrels with the lees periodically European grapes in eastern North been barrel fermented. stirred to give it a softer, creamy America.[15] Frank went on to mouthfeel. The example on the right found Konstantin Frank Vinifera is a barrel of Chardonnay that has had Wine Cellars which helped its lees recently stirred. demonstrate that a winery in the eastern US can produce European- style wines as a basis for a winery business. Chardonnay became an important part of that strategy.

New York, like Burgundy and Washington State, is a cool climate viticultural region. Being cold tolerant, the Chardonnay grape is well suited Chardonnay Harvest in the for New York. Not only can it endure its cold winters, but the varietal buds Hudson River Region AVA late reducing the risk of spring frosts. New York's comparatively cooler growing season causes slower ripening requiring a longer time on the vine, which allows the grapes to develop greater complexity and character at more reasonable sugar levels than warmer Chardonnay-producing regions. New York has subsequently developed significant plantings of the varietal[16] since Fournier and Frank's early experiments.

Other states

Washington Chardonnays can be very similar to Californian Chardonnays but there tends to be more emphasis on fruit than creaminess. In 2000, it was the most widely planted premium wine grape in the state. Rather than using Dijon clones, Washington vineyards are planted with clones developed at the University of California-Davis that are designed to take longer to ripen in the warmer weather of the state's wine regions. This allows winemakers to maintain the acidity levels that balances the fruity and flint earthiness that have characterized Washington Chardonnay. Apple notes are common and depending on producer and appellation can range from flavors of Golden Delicious and Fuji to Gala and Jonathan.[17] In Oregon, the introduction of Dijon clones from Burgundy has helped to adapt the grape to the Oregon climate and soils.[2]

Canada

A Chardonnay from the Columbia In Canada, Chardonnay has seen Valley AVA of Washington State. some success with rich, oaky styles produced in Ontario and lighter styles produced in Quebec and British Columbia.[6] In fact, in 2009, Le Clos Jordanne winery, of Village on the Peninsula, Ontario received critical acclaim for its 2005 Claystone Terrace Chardonnay, which won the top spot for Chardonnay in the "Judgement of Montreal" experts’ tasting. This recognition, which caught the attention of the wine community, resulted from a blind tasting A 50 year+ old vine planting of held in Quebec for Cellier magazine. Thirty-three years after the Chardonnay in Ontario. "Judgment of Paris" Cellier magazine organized a blind tasting in Montreal based on the Judgment of Paris. In the "Judgement of Montreal" 10 judges at the Cellier tasting assessed 16 red and 14 white wines, primarily from France and California. The Chardonay from Le Clos Jordanne placed first out of the 14 white wines, some of which were notable international wines, including: Chateau Montelena, Mer Soleil, Kumeu River, an aged reserve wine from Rosemount Estates, and a number of Burgundian entrants from producers such as Drouhin, Lamy, Boisset, Jadot and others. Other great examples of Ontario chardonnay include Closson Chase and Norman Hardie from the Prince Edward County region, and Tawse Winery, Hidden Bench Vineyards, and Southbrook Vineyards from the Niagara region.

The Chardonnay vintages of the early 1990s from British Columbia helped generate international attention to the quality of Canadian wines apart from varietals. In British Columbia, Chardonnay from the Okanagan are characterized by delicate citrus fruits. They are typically light bodied but producers who use barrel fermentation and oak aging can produce fuller bodied wines.[18] Australia and New Zealand

Like many grape varieties, Chardonnay first came to Australia in the collection of James Busby in 1832, but it only really took off in the 1950s. It is most significant in South Australia, New South Wales — especially the - and Victoria.[19] One of the first commercially successful Chardonnays was produced by Murray Tyrrell in the Hunter Valley in 1971. Tyrell's vineyard was planted with Chardonnay cuttings that he "borrowed" from Penfolds' experimental plantings by hopping over their barb-wire fence one night and pruning Freshly harvested Chardonnay grapes their vines.[6][20] The export driven Australian wine industry was well being sorted in Tasmania to remove situated for the Chardonnay boom of the 1980s and 1990s and Australia bad clusters and MOG (material other responded with a unique style of wine that was characterized by big fruit than grapes) such as leaves. flavors and easy approachability. To compensate for the very warm climate, richness was enhanced by the use of oak chips and acid was added during fermentation. During this period the number of Chardonnay plants increased fivefold and by 1990 it was the most widely planted white wine grape in Australia and third most planted overall behind Shiraz and Cabernet Sauvignon. Early in the 21st century, demand outpaced supply and there was a shortage of Chardonnay grapes which prompted Australian winemakers to introduce new blending partners like Sémillon (known as "SemChard") and .[2]

Semillon (cluster pictured) is sometimes blended with Australian Chardonnay in the "SemChard" style. Being a rather neutral grape, Australian winemakers first approached Chardonnay in the same manner they were making wine from the similarly neutral Sultana grape. Aromatic yeast were added and maceration was extended to get more flavors from skin contact.[6] While the style of Australian Chardonnay is mostly characterized by the mass-produced products of the hot Riverland region, the cooler climates of the Southern Highlands in New South Wales, Victoria and Tasmania have been creating more crisp, less oaked wines with lime notes.[2] In the region, Chardonnay's citrus notes are emphasized while Hunter Valley examples have more richness and smoky notes. The Adelaide Hills and Yarra Valley produce a more Burgundian style while Mount Barker in the Great Southern wine region, Western Australia produces Chardonnay that more closely resembles those of Chablis.[5] A rare, isolated clone exist in the Mudgee region that local believe traces its ancestry back to some of the first vines brought to Australia in the 19th century. While the wine made from this clone is not particularly distinguished, it can still be of very good quality.[1] Overall, there has been a shift in style since the 1980s from deep golden, oily wines with melon and butterscotch flavors to lighter, paler Chardonnays with more structure and notes of white peaches and nectarines. Sparkling wines from Chardonnay are produced in the cool regions of Geelong, Adelaide Hills, Macedon Ranges and Tasmania.[6]

Despite being more famous for its Sauvignon blanc production, Chardonnay was New Zealand's most widely planted grape variety from 1990 till 2002 when Sauvignon blanc finally surpassed it. The east coast of the North Island, in places like Hawke's Bay and Wairarapa, have seen the most success with Chardonnay wine that has noticeable acidity and leanness.[2] As better clonal varieties are discovered and planted, the overall quality of New Zealand Chardonnay have increased, particularly from places like Canterbury, Marlborough and Nelson.[6] Some producers in the Gisborne region have recently developed a cult following for their Chardonnay among New Zealand wine drinkers.[1] While many New Zealand winemakers are still developing a characteristic style, the Chardonnay produced so far have emphasized the grape's affinity for oak.[5]

Italy

Chardonnay has a long history in Italy but for a large part of it, the grape was commonly confused with Pinot blanc—often with both varieties inter planted in the same vineyard and blended together. This happened despite the fact that Chardonnay grapes get more golden yellow in color close to harvest time and can be visually distinguished from Pinot blanc. In the -Alto Adige/Südtirol region this confusion appeared in the synonyms for each grape with Pinot blanc being known as "Weissburgunder" (White Burgundy) and Chardonnay was known as "Gelber Weissburgunder" (Golden White Burgundy). By the late 20th Pinot blanc grapes century, more concentrated efforts were put into identifying Chardonnay and making pure varietal versions of the wine. In 1984, it was granted its first Denominazione di origine controllata (DOC) in the province of South Tyrol. By 2000, it was Italy's fourth most widely planted white wine grape.[2]

Though many varietal form of Chardonnay are produced, and the numbers are increasing, for most of its history in Italian winemaking Chardonnay was a blending grape. Besides Pinot bianco, Chardonnay can be found in blends with Albana, , , Erbaluce, Favorita, , Grecanico, Incrocio Manzoni, Nuragus, Procanico, , , and Viognier. It even blended into a dry White -style Nebbiolo wine that is made from the white juice of the red Nebbiolo grape prior to being dyed with skin contact.[6] Most Chardonnay plantings are located in the northern wine regions, though plantings can be found throughout Italy as far south as Sicily and Apulia. In Piedmont and Tuscany, the grape is being planted in sites that are less favorable to Dolcetto and Sangiovese respectively. In Lombardy, the grape is often used for spumante and in the Veneto it is often blended with Garganega to give more weight and structure to the wine. Chardonnay is also found in the Valle d'Aosta DOC and Friuli-Venezia Giulia wine region.[2]

South Africa

Due to quarantine restrictions, plant cuttings were often smuggled into South Africa in the 1970s and 1980s and many times were misidentified as to what grape variety it really was. A large portion of the Chardonnay plantings from this period turned out to be . A similar event happened in the German wine region of during the 1980s.[6]) By the late 1990s, efforts to promote "authentic" Chardonnay helped to increase plantings and by 2004 it was the 3rd most widely planted white wine grape behind Chenin blanc and Colombard.[2] Winemakers in the Western Cape have experimented blending Chardonnay with Riesling and Sauvignon blanc.[1] Other wine regions

Outside of the regions discussed above, Chardonnay can be found in cooler climate sites in Greece, An unoaked Chardonnay from the Israel and Lebanon as well as South African wine region of Austria, Bulgaria, Croatia, Stellenbosch. England, Georgia, Germany, Slovakia, Hungary, Macedonia, Moldova, Portugal, Romania, Slovenia, Spain, Serbia and Switzerland. In Austria, the grape varieties known as Feinburgunder in Burgenland & Vienna and Morillon in Styria was not identified as Chardonnay till the late 1980s. Today, Austrian Chardonnay growing in Moldova. Chardonnays range from the rich, oaked aged varieties to leaner, more aromatic styles based on Austrian to sweet late harvest styles. In nearby Germany, this distinctly French wine grape was slow to gain a footing being only officially sanctioned since 1991. Today it is most commonly found in the Baden, and Rheinhessen regions. In Switzerland, Chardonnay is found mostly around Bündner Herrschaft, Geneva and Valais. In Spain, Chardonnay has been increasingly used in the sparkling wine . It is also permitted in the Denominación de Origen (DO) wines of , Navarra and Somontano. In the wine regions of the former , Chardonnay has lagged behind in white wine grapes plantings in favor , Aligote and Riesling.[2] The Portuguese experimentation with Chardonnay has been mostly influenced by flying winemakers from Australia and the examples produced so far are very New World in style.[6]

New World wine regions In the cool-climate South American wine regions of Argentina's Uco Valley and Chile's Casablanca, Chardonnay has started to develop a presence. In the 1990s, Chardonnay became the second most widely planted white grape variety in Argentina-second only Torrontés. In Chile, it has surpassed Sauvignon blanc and to be the most widely planted white wine grape. India and Uruguay have been steadily increasing their plantings. Winemaking

Chardonnay lends itself to most any style of wine making from dry still wines, to sparkling wines to sweet late harvest and even botrytized wines (though its susceptibility to other less favorable rot makes these wines more rare). The two winemaking decisions that most widely affect the end result of a Chardonnay wine is whether or not to use malolactic fermentation and the degree of oak influence used for the wine. With malolactic fermentation (or MLF), the harder malic acid gets converted into the softer lactic acid, and diacetyl which creates the "buttery-ness" A Viognier-Riesling-Chardonnay that is associated with some styles of Chardonnay.[21] The wines that do blend from Argentina. not go though MLF will have more green apple like flavors. Oak can be introduced during fermentation or after in the form of the barrel aging.[2] Depending on the amount of charring that the oak was treated with, this can introduce a "toastiness" and flavors that many wine drinkers mistake as a characteristic of the grape itself. These flavors can include caramel, cream, smoke, spice, coconut, cinnamon, cloves and vanilla.[22]

Other winemaking decisions that can have a significant effect include the temperature of fermentation and what time, if any, that the wine allowed to spend aging on the lees. Burgundian winemaking tends to favor extended contact on the lees and even "stirring up" the lees within the wine while it is aging in the barrel in a process known as bâttonage. Colder fermentation temperatures produces more "tropical" fruit flavors like mango and pineapple.[6] The "Old World" style of winemaking favors the use of wild, or ambient yeast, though some will also use specially cultivated yeast that can impart aromatic qualities to the wine. Oak chips in fermenting Chardonnay A particular style of yeast used in Champagne is the Prise de Mousse that is cultivated for use world wide in sparkling Chardonnay wines. A potential drawback of using wild yeast is that the fermentation process can go very slow with the results of the yeasts being very unpredictable and producing potentially a very different wine each year. One Burgundian winemaker that favors the use of only wild yeast is Domaine des Comtes Lafon which had the fermentation of its 1963 Chardonnay batch take 5 years to complete when the fermentation process normally only takes a matter of weeks.[6]

The time of harvesting is a crucial decision because the grape quickly begins to lose acidity as it ripens. For sparkling wine production, the grapes will be harvested early and slightly unripe to maintain the acid levels. Sparkling Chardonnay based wines tend to exhibit more floral and steely flavors in their youth. As the wine ages, particularly if it spends significant time on lees, the wines will develop "toasty" notes.[1] Chardonnay grapes usually have little trouble developing sugar content, even in cooler climates, which translates into high potential alcohol levels and limits the need for . On the flip side, low acid levels can be a concern which make the wine taste "flabby" and dull. Winemakers can counteract this by adding tartaric acid in a process known as "acidification". In cooler climates, the extract and acidity of Chardonnay is magnified which has the potential of producing very concentrated wines that can develop through bottle aging.[5] Chardonnay can blend well with other grapes and still maintain some of its unique character. The grapes most often blended with Chardonnay include Chenin blanc, Colombard and Sémillon.[2]

Wine style

Due to the "malleability" of Chardonnay in winemaking and its ability to reflect its terroir, there is not one distinct universal "style" or set of constants that could be applied to Chardonnay made across the globe. According to Jancis Robinson, a sense of "smokiness" is one clue Winemaker conducting fining bench that could be picked up in a blind trails on Chardonnay samples. tasting of Chardonnay but there are many styles that do not have any "smokey" notes. Compared to other white wine grapes like Sauvignon blanc, Gewürztraminer and Viognier- Chardonnay has a more subtle and muted nose with no overwhelming aromatics that jump out of the . The identifying styles of Chardonnay are regionally based. For example, pineapple notes are more commonly associated with Chardonnay from Napa Valley while Chablis An unoaked Chardonnay from the [5] Russian River. will have more notes of green apples. While many examples of Chardonnay can benefit from a few years of bottle aging, especially if they have high acidity, most Chardonnays are meant to be consumed in their youth. A notable exception to this is the most premium examples of Chablis and white Burgundies.[1]

With food

Due to the wide range of styles, Chardonnay has the potential to be paired with a diverse spectrum of food types. It is most commonly paired with roast chicken and other white meats such as turkey. Heavily oak influenced Chardonnays do not pair well with more delicate fish and seafood dish. Instead, those wines tend to go better with smoked fish, spicy southeast Asian cuisine, garlic and guacamole dips.[6] The regional influences of Chardonnay can help it pair with different food styles. Chardonnays from Washington, which is characterized by maintaining more acidity, tend to pair well with tomato-based dishes and items featuring sweet onions. Older, more mellow Chardonnays are often paired with more "earthy" dishes like mushroom soup and aged cheese.[17] Popularity and backlash

Chardonnay has become a popular component in the wine-based cocktail Kir.

Chardonnay based , such as blanc de blancs, can be very versatile in food pairings. Chardonnay long had a reputation as one of France's great white wines, but due to the dominance of geographical labeling, the fact that Chardonnay was the grape behind white Burgundy was not widely known by the wine-drinking public. The success of California and new world Chardonnays, partly encouraged by the Californian showing at the Judgment of Paris wine tasting, brought varietal wine labeling to more prominence and the easy to pronounce Chardonnay grape was one of the largest beneficiaries. In the late 1980s, a sort of "Chardonnay-mania" developed as wine regions (particularly new and developing ones) dramatically increased their planting of the grape to meet the world wide demand.[2] Chardonnay became very fashionable in the 1990s, as the stereotypical drink of young urban women of the Bridget Jones generation.

But as more vineyards responded with massive new plantings of the variety, they found that fashions were changing again. The market was drinking more red wine, and there was a backlash against heavy, oaky, New World Chardonnays in favor of lighter wines such as Pinot grigio. There was a new fashion, "ABC" - Anything But Chardonnay, identified by Frank Prial in 1995.[23] Another reason for the backlash was that Chardonnay was seen as a symbol of the globalization of wine, in which local grape varieties were grubbed up in favor of the big names demanded by international markets. Oz Clarke described a view of Chardonnay as "...the ruthless coloniser and destroyer of the world's vineyards and the world's palates."[24] The criticism was centered on the habits of winemakers to pull out or give up on local varieties in order to plant more Chardonnay which offered potentially more income but lack the uniqueness and character of local varieties. Examples of this occurred in south Italy and Spain when ancient , Primitivo, Grenache and Mataro vineyards were ripped up in favor of new Chardonnay plantings.[6] Despite the backlash, Chardonnay remains very popular. In 2004 Chardonnay was estimated to be the world's 6th most widely grown grape variety, covering 179,300 hectares (443,000 acres).[25]

Genetic modification

Currently trials are being run on genetically-modified Chardonnay. Ostensibly to protect vines from Pierce's Disease, the idea has run into widespread opposition. Trials are underway in the US and South Africa.[26][27]

Synonyms

Due to the worldwide recognition of the name of "Chardonnay", many of these synonyms have fallen out of favor as winemakers use the more marketable Chardonnay:[5]

Arboisier, Arnaison blanc, Arnoison, Aubain, Aubaine, Auvergnat blanc, Auvernas, Auvernas blanc, Auvernat blanc, Auxeras, Auxerras blanc, Auxerrois blanc, Auxois, Auxois blanc, Bargeois blanc, Beaunois, Biela Klevanjika, Blanc de Champagne, Blanc de Cramant, Breisgauer Suessling, Breisgauer Sussling, Burgundi Feher, Chablis, Chardenai, Chardenay, Chardenet, Chardennet, Chardonay, Chardonnet, Chatenait, Chatey Petit, Chatte, Chardonnay vines in Chassagne-Montrachet, Chaudenay, Chaudenet, Chaudent, Clävner, Clevner Weiss, Burgundy Cravner, Epinette, Epinette blanc, Epinette blanche, Epinette de Champagne, Ericey blanc, Feher Chardonnay, Feherburgundi, Feinburgunder, Gamay blanc, Gelber Weissburgunder, Gentil blanc, Grosse Bourgogne, Klawner, Klevanjka Biela, Klevner, Lisant, Luisant, Luizannais, Luizant, Luzannois, Maconnais, Maurillon blanc, Melon blanc, Melon D'Arbois, Meroué,[5] Moreau blanc, Morillon blanc, Moulon, Noirien blanc, Obaideh, Petit Chatey, Petit Sainte-Marie, Petite Sainte Marie, Pineau blanc, Pino Sardone, Pino Shardone, Pinot Blanc à Cramant, Pinot Blanc Chardonnay, Pinot Chardonnay, Pinot de Bourgogne, Pinot Giallo, Pinot Planc, Plant de Tonnerre, Romere, Romeret, Rouci Bile, Rousseau, Roussot, Ruländer Weiß, Sainte Marie Petite, Sardone, Shardone, Shardonne, Später Weiß Burgunder, Weiß Burgunder (normally refers to Pinot blanc), Weiß Clevner, Weiß Edler, Weiß Elder, Weiß Klewner, Weiß Silber, Weißedler, Weißer Clevner, Weißer Rulander.[8] See also

Great Chardonnay Showdown International variety

References

1. ^ a b c d e f g h i j k l Jancis Robinson (2003). Jancis Robinson's Wine Course, Third Edition. Abbeville Press. pp. 101– 106. ISBN 0-7892-0883-0. 2. ^ a b c d e f g h i j k l m n o p q r s t u v w Robinson, 2006, pg 154-156 3. ^ Wine & Spirits Education Trust "Wine and Spirits: Understanding Wine Quality" pgs 6-9, Second Revised Edition (2012), London, ISBN 9781905819157 4. ^ "Learn more about the Chardonnay" (http://www.chardonnay-du-monde.com/Fr/80_chard/index.en.html). Chardonnay-du-monde.com. Retrieved 2011-05-22. 5. ^ a b c d e f g h i j k l J. Robinson Vines, Grapes & Wines pg 106-113 Mitchell Beazley 1986 ISBN 1-85732-999-6 6. ^ a b c d e f g h i j k l m n o p q r s t u v Clarke, 2001, pg 63-73 7. ^ Clarke, 2001, pg 112 8. ^ a b Maul, Erika; Töpfer, Reinhard; Eibach, Rudolf (2007). "Vitis International Variety Catalogue" (http://www.vivc.de). Institute for Grapevine Breeding Geilweilerhof (IRZ), Siebeldingen, Germany. Retrieved 2007-10- 19. 9. ^ J. Robinson, J. Harding and J. Vouillamoz Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours pgs 874-875 Allen Lane 2012 ISBN 978-1-846-14446-2 10. ^ J. Cox & G. Gigli "Vine Identification – A Botanist's View (http://www.thewinenews.com/aprmay99/ampel.html)", The Wine News Magazine, accessed January 11, 2008 11. ^ a b Robinson, 2006, pg 148–149 12. ^ H. Johnson Vintage: The Story of Wine pg 130 Simon and Schuster 1989 ISBN 0-671-68702-6 13. ^ Appellation America Chardonnay (http://wine.appellationamerica.com/grape-varietal/Chardonnay.html) Accessed: January 10, 2008 14. ^ Robinson, 2006, pg 128 15. ^ Richard P. Vine, Ellen M. Harkness, Sally J. Linton " Winemaking: from grape growing to marketplace "(Second Edition) pg 19 Springer 2002 ISBN 0-306-47272-4 16. ^ WinesNY New York Chardonnay (http://www.winesny.com/NewYorkWines/Articles/Chardonnay-2009/New-York- Chardonnay-Overview-2009p1.aspx) Accessed: May 31, 2009 Chianti From Wikipedia, the free encyclopedia

A Chianti wine [ˈkjanti] is any wine produced in the Chianti region, in central Tuscany. It was historically associated with a squat bottle enclosed in a straw basket, called a fiasco ("flask"; pl. fiaschi); however, the fiasco is only used by a few makers of the wine now; most Chianti is now bottled in more standard shaped wine bottles. Baron Bettino Ricasoli (later Prime Minister of the Kingdom of Italy) created the Chianti recipe of 70% Sangiovese, 15% and 15% bianca in the middle of the nineteenth century.[1]

The first definition of a wine-area called Chianti was made in 1716. It described the area near the villages of Gaiole, Castellina and Radda; the so- The Italian DOC Chianti label called Lega del Chianti and later Provincia del Chianti (Chianti province). In 1932 the Chianti area was completely re-drawn and divided in seven sub- areas: Classico, Colli Aretini, Colli Fiorentini, Colline Pisane, Colli Senesi, Montalbano and Rùfina. Most of the villages that in 1932 were suddenly included in the new Chianti Classico area added in Chianti to their name-such as Greve in Chianti which amended its name in 1972. Wines labelled "Chianti Classico" come from the biggest sub- area of Chianti, that includes the original Chianti heartland. Only Chianti from this sub-zone may boast the black rooster seal (known in Italian as a gallo nero) on the neck of the bottle, which indicates that the producer of the wine is a member of the Chianti Classico Consortium, the local association of producers.[2][3] Other variants, with the exception of Rufina from the north-east side of and Montalbano in the south of Pistoia, originate in the respective named provinces: Siena for the Colli Senesi, Florence for the Colli Fiorentini, Arezzo for the Colli Aretini and Pisa for the Colline Pisane. In 1996 part of the Colli Fiorentini sub-area was renamed Montespertoli.

During the 1970s producers started to reduce the quantity of white grapes in Chianti. In 1995 it became legal to produce a Chianti with 100% Sangiovese. For a wine to retain the name of Chianti, it must be produced with at least 80% Sangiovese grapes.[4] Aged Chianti (38 months instead of 4–7), may be labelled as Riserva. Chianti that meets more stringent requirements (lower yield, higher alcohol content and dry extract) may be labelled as Chianti Superiore, although Chianti from the "Classico" sub-area is not allowed in any event to be labelled as "Superiore".

Contents

1 History 2 Chianti subregions 2.1 Chianti Classico 2.2 Greater Chianti region 3 Grapes and classification 3.1 Chianti Superiore 4 Special editions 5 See also 6 References 7 External links History

The earliest documentation of a "Chianti wine" dates back to the thirteenth century when viticulture was known to flourish in the "Chianti Mountains" around Florence. The merchants in the nearby townships of Castellina, Gaiole and Radda formed the Lega del Chianti (League of Chianti) to produce and promote the local wine. In 1398, records note that the earliest incarnation of Chianti was as a white wine.[1] In 1716 Cosimo III de' Medici, Grand Duke of Tuscany issued an edict legislating that the three villages of the Lega del Chianti (Castellina in Chianti, , and Radda in Chianti) as well as the village of Greve and a 3.2-kilometre-long stretch (2-mile) of hillside north of Greve near Spedaluzzo as the only officially recognized producers of Chianti. This delineation existed until July 1932, when the Italian government expanded the Chianti zone to include the outlying areas of Barberino Val d'Elsa, Chiocchio, Robbiano, San In 1716 Cosimo III de' Casciano in Val di Pesa and Strada. Subsequent expansions in 1967 would eventually Medici, the Grand Duke bring the Chianti zone to cover a very large area all over central Tuscany. of Tuscany, legislated the first official boundaries By the eighteenth century, Chianti was widely recognized as of the Chianti region in a red wine, but the exact composition and grape varieties what is today part of the used to make Chianti at this point is unknown. Chianti Classico DOCG. Ampelographers find clues about which grape varieties were popular at the time in the writings of Italian writer Cosimo Villifranchi who noted that Canaiolo was widely planted variety in the area along with Sangiovese, and .[1] It was not until the work of the Italian statesman Bettino Ricasoli that the modern "Chianti recipe" as a Sangiovese-based wine would take shape.[5] Prior to Ricasoli, Canaiolo was emerging as the dominant variety in the Chianti blend with Sangiovese and Malvasia playing supporting roles. In the mid- nineteenth century, Ricasoli developed a recipe for Chianti that was based primarily on Sangiovese. His recipe called for 70% Sangiovese, 15% Canaiolo, 10% Malvasia (later amended to include ) and 5% other local red varieties. In 1967, the Baron Bettino Ricasoli Denominazione di origine controllata (DOC) regulation set by the Italian government developed the first firmly established the "Ricasoli formula" of a Sangiovese-based blend with 10–30% "modern" Chianti recipe that was Sangiovese Malvasia and Trebbiano.[6] based. The late nineteenth century saw a period of economic and political upheaval. First came oidium and then the phylloxera epidemic would take its toll on the vineyards of Chianti just as they had ravaged vineyards across the rest of Europe. The chaos and poverty following the Risorgimento heralded the beginning of the Italian diaspora that would take Italian vineyard workers and winemakers abroad as immigrants to new lands.[5] Those that stayed behind and replanted choose high-yielding varieties like Trebbiano and Sangiovese clones such as the Sangiovese di Romagna from the nearby Romagna region. Following World War II, the general trend in the world wine market for cheap, easy-drinking wine saw a brief boom for the region. With over-cropping and an emphasis on quantity over quality, the reputation of Chianti among consumers eventually plummeted. By the 1950s, Trebbiano (which is known for its neutral flavours) made up to 30% of many mass-market .[7] By the late twentieth century, Chianti was often associated with basic Chianti sold in a squat bottle enclosed in a straw basket, called a fiasco. However, during the same period, a group of ambitious producers began working outside the boundaries of DOC regulations to make what they believed would be a higher quality style of Chianti. These wines eventually became known as the "Super Tuscans".[1] Many of the producers behind the Super Tuscan movement were originally Chianti producers who were rebelling against what they felt were antiquated DOC regulations. Some of these producers wanted to make Chiantis that were 100% varietal Sangiovese. Others wanted the flexibility to experiment with blending French grape varieties such as Cabernet Sauvignon and Merlot or to not be required to blend in any white grape varieties. The late twentieth century saw a flurry of creativity and innovation in the Chianti zones as producers experimented with new grape varieties and introduced modern wine-making techniques such as the use of new oak barrels. The prices and wine ratings of some Super Tuscans would regularly eclipse those of DOC sanctioned Chiantis. The success of the Super Tuscans encouraged government officials to reconsider the DOC regulations in order to bring some of these wines back into the fold labelled as Chianti.[6] Chianti subregions

The Chianti region covers a vast area of Tuscany and includes within its boundaries several overlapping Denominazione di origine controllata (DOC) and Denominazione di Origine Controllata e Garantita (DOCG) regions. Other well known Sangiovese-based Tuscan wines such as Brunello di Montalcino and Vino Nobile di Montepulciano could be bottled and labeled under the most basic designation of "Chianti" if their producers chose to do so.[8] Within the collective Chianti region more than 8 million cases of wines classified as DOC level or above are produced each year. Today, most Chianti falls under two major designations of Chianti DOCG, which includes basic level Chianti, as well as that from seven designated sub-zones, and Chianti Classico DOCG.[4] Together, these two Chianti zones Chianti wine area within Tuscany. produce the largest volume of DOC/G wines in Italy.[6]

The Chianti DOCG covers all the Chianti wine and includes a large stretch of land encompassing the western reaches of the province of Pisa near the coast of the Tyrrhenian Sea, the Florentine hills in the province of Florence to the north, to the province of Arezzo in the east and the Siena hills to the south. Within this regions are vineyards that overlap the DOCG regions of Brunello di Montalcino, Vino Nobile di Montepulciano and di San Gimignano. Any Sangiovese-based wine made according to the Chianti guidelines from these vineyards can be labelled and marked under the basic Chianti DOCG should the producer wish to use the designation.[4]

Within the Chianti DOCG there are eight defined sub-zones that are permitted to affix their name to the wine label.[8] Wines that are labeled as simply Chianti are made either from a blend from these sub-zones or include grapes from peripheral areas not within the boundaries of a sub-zone. The sub-zones are (clockwise from the north): the Colli Fiorentini which is located south of the city of Florence; Chianti Rufina in the northeastern part of the zone located around the commune of Rufina; Classico in the centre of Chianti, across the provinces of Florence and Siena; Colli Aretini in the Arezzo province to the east; Colli Senesi south of Chianti Classico in the Siena hills, which is the largest of the sub-zones and includes the Brunello di Montalcino and Vino Nobile di Montepulciano areas; Colline Pisane, the westernmost sub-zone in the province of Pisa; Montespertoli located within the Colli Fiorentini around the commune of Montespertoli; Montalbano in the north-west part of the zone which includes the Carmignano DOCG.[4] As of 2006, there were 318 hectares (786 acres) under production in Montalbano, 905 ha (2,236 acres) in the Colli Fiorentini, 57 ha (140 acres) in Montespertoli, 740 ha (1,840 acres) in Rufina, 3,550 ha (8,780 acres) in the Colli Senesi, 150 ha (380 acres) in Colline Pisane, 649 ha (1,603 acres) in the Colli Aretini, and an additional 10,324 ha (25,511 acres) in the peripheral areas that do not fall within one of the sub-zone classifications. Wines produced from these vineyards are labelled simply "Chianti".[1]

Chianti Classico

The original area dictated by the edict of Cosimo III de' Medici would eventually be considered the heart of the modern "Chianti Classico" subregion.[6][6] As of 2006, there were 7,140 ha (17,640 acres) of vineyards in the Chianti Classico subregion.[1] The Chianti Classico subregion covers an area of approximate 260 km2 (100 Vineyards in Gaiole in Chianti in the square miles) between the city of Chianti Classico premium wine. Chianti Classico area. Florence to the north and Siena to the south. The four communes of Castellina in Chianti, Gaiole in Chianti, Greve in Chianti and Radda in Chianti are located entirely within the boundaries of the Classico area with parts of Barberino Val d'Elsa, San Casciano in Val di Pesa and Tavarnelle Val di Pesa in the province of Florence as well as Castelnuovo Berardenga and Poggibonsi in the province of Siena included within the permitted boundaries of Chianti Classico. The soil and geography of this subregion can be quite varied, with altitudes ranging from 250 to 610 m (820 to 2,000 feet), and rolling hills producing differing macroclimates. There are two main soil types in the area: a weathered sandstone known as alberese and a bluish-gray chalky marlstone known as The iconic black rooster [6] galestro. The soil in the north is richer and more fertile with more galestro, with the seal of the Consorzio soil gradually becoming harder and stonier with more albarese in the south. In the north, Chianti Classico. the Arno river can have an influence on the climate, keeping the temperatures slightly cooler, an influence that diminishes further south in the warmer Classico territory towards Castelnuovo Berardenga.[4]

Chianti Classico are premium Chianti wines that tend to be medium-bodied with firm tannins and medium-high to high acidity. Floral, cherry and light nutty notes are characteristic aromas with the wines expressing more notes on the mid-palate and finish than at the front of the mouth. As with Bordeaux, the different zones of Chianti Classico have unique characteristics that can be exemplified and perceived in some wines from those areas. According to Master of Wine Mary Ewing-Mulligan, Chianti Classico wines from the Castellina area tend to have a very delicate aroma and flavor, Castelnuovo Berardegna wines tend to be the most ripe and richest tasting, wines from Gaiole tend to have been characterized by their structure and firm tannins while wines from the Greve area tend to have very concentrated flavours.[4]

The production of Chianti Classico is realised under the supervision of Consorzio del Vino Chianti Classico, a union of producers in the Chianti Classico subregion. The Consorzio was founded with the aim of promoting the wines of the subregion, improving quality and preventing . Since the 1980s, the foundation has sponsored extensive research into the viticultural and winemaking practice of the Chianti Classico area, particularly in the area of clonal research. In the last three decades, more than 50% of the vineyards in the Chianti Classico subregion have been replanted with improved Sangiovese clones and modern vineyard techniques as part of the Consorzio Chianti Classico's project "Chianti 2000".[6] Greater Chianti region

Outside of the Chianti Classico area, the wines of the Chianti sub-zone of Rufina are among the most widely recognized and exported from the Chianti region. Located in the Arno valley near the town of Pontassieve, the Rufina region includes much area in the Pomino region, an area that has a long production. The area is noted for the cool climate of its elevated vineyards located up to 900 m (2,950 feet). The vineyard soils of the area are predominately marl and chalk. The Florentine merchant families of the Antinori and Frescobaldi own the majority of the vineyards in Rufina. Chianti from the Rufina area is characterized by its multi-layered complexity [6] and elegance. Fiascos of basic Chianti that does not specify any sub-zone on the label. The Colli Fiorentini subregion has seen an influx of activity and new This wine may be a blend from vineyard development in recent years as wealthy Florentine business people several zones. move to the country to plant vineyards and open wineries. Many foreign "flying winemakers" have had a hand in this development, bringing global viticulture and winemaking techniques to the Colli Fiorentini. Located in the hills between the Chianti Classico area and Arno valley, the wines of the Colli Fiorentini vary widely depending on producer, but tend to have a simple structure with strong character and fruit notes.[6] The Montespertoli sub-zone was part of the Colli Fiorentini sub- zone until 2002 when it became its own tiny enclave.[1]

The Montalbano subregion is located in the shadow of the Carmignano DOCG, with much of the best Sangiovese going to that wine. A similar situation exists in the Colli Senesi which includes the well known DOCG region of Vino Nobile di Montepulciano. Both regions rarely appear on wine labels that are exported out of Tuscany. The Colli Pisane area produces typical Chiantis with the lightest body and color. The Colli Aretini is a relatively new and emerging area that has seen an influx of investment and new winemaking in recent years.[6] Grapes and classification

Since 1996 the blend for Chianti and Chianti Classico has been 75–100% Sangiovese, up to 10% Canaiolo and up to 20% of any other approved red grape variety such as Cabernet Sauvignon, Merlot or Syrah. Since 2006, the use of white grape varieties such as Malvasia and Trebbiano have been prohibited in Chianti Classico.[9] Chianti Classico must have a minimum alcohol level of at least 12% with a minimum of 7 months aging in oak, while Chianti Classico's labeled riserva must be aged at least 27 months at the winery, with a minimum alcohol level of at least 12.5%.[4] The harvest yields for Chianti Classico are restricted to no more than 7.5 t/ha (3 tonnes per acre). For basic Chianti, the minimum alcohol level is 11.5% with yields restricted to 9 t/ha (4 tonnes per acre).[10][6]

The aging for basic Chianti DOCG is much less stringent with most varieties allowed to be released to the market on 1 March following the vintage year. The sub-zones of Colli Fiorentini, Montespertoli and Rufina must be aged for a further three months and not released until 1 June. All Chianti Classicos must be held back until 1 October in the year following the vintage.[1] Comparative table of Chianti laws of production[11] Colli Colli Colli Colline normal Classico Montalbano Montespertoli Rùfina Superiore Aretini Fiorentini Senesi Pisane Max. grape 9.0 7.5 8.0 8.0 8.0 8.0 8.0 8.0 8.0 7.5 prod. (t/ha) Max. grape 4.0 3.0 4.0 4.0 4.0 4.0 4.0 4.0 4.0 2.2 prod. (kg/vine) Min. 3,300 3,350 3,300 3,300 3,300 3,300 3,300 3,300 3,300 4,000 vines/ha Min. age of 3 4 4 4 4 4 4 4 4 4 vineyards (years) Min. wine dry 19 23 21 21 21 21 21 21 21 22 extract (g/l) Min. alcohol 11.5 12.0 11.5 12.0 11.5 11.5 11.5 12.0 12.0 12.0 cont. (%) Min. aging 3 10 3 9 3 3 3 6 9 9 (months)

Jancis Robinson notes that Chianti is sometimes called the "Bordeaux of Italy".[9] The flexibility in the blending recipe for Chianti accounts for some of the variability in styles among Chiantis. Lighter bodied styles will generally have a higher proportion of white grape varieties blended in, while Chiantis that have only red grape varieties will be fuller and richer. While only 15% of Cabernet Sauvignon is permitted in the blend, the nature of the grape variety can have a dominant personality in the Chianti blend and be a strong influence in the wine.[4]

Chianti Classico wines are characterized in their youth by their predominantly floral and cinnamon spicy bouquet. As the wine ages, aromas of tobacco and leather can emerge. Chiantis tend to have medium-high acidity and medium tannins. The acidity in the wines make them very flexible with food and wine Sangiovese grapes used to make pairings, particularly with Italian cuisines that feature red sauce, as well with Chianti wine as beef, lamb and game.[6] Basic level Chianti is often characterized by its juicy fruit notes of cherry, plum and raspberry and can range from simple quaffing wines to those approaching the level of Chianti Classico. Wine expert Tom Stevenson notes that these basic everyday-drinking Chiantis are at their peak drinking qualities often between three and five years after vintage with premium examples having the potential to age for four to eight years. Well-made examples of Chianti Classico often have the potential to age and improve in the bottle for six to twenty years.[8]

Chianti Superiore

Chianti Superiore is an Italian DOCG wine produced in the provinces of Arezzo, Florence, Pisa, Pistoia, Prato and Siena, in Tuscany. Superiore is a specification for wines produced with a stricter rule of production than other Chianti wines. Chianti Superiore has been authorized since 1996.[12] Chianti Superiore wines can be produced only from grapes cultivated in the Chianti wine areas except from those vineyards that are registered in the Chianti Classico sub-zone. Vineyards registered in Chianti sub-zones other than Classico can produce Chianti Superiore wines but must omit the sub-zone name on the label. Aging is calculated from 1 January after the picking. Chianti Superiore cannot be sold to the consumer before nine months of aging, of which three must be in the bottle. Therefore it cannot be bottled before the June after picking or sold to consumers before the next September.

2004 production[11] Chianti Superiore Other Chianti % Ch. Superiore Registered vineyards (ha) 297.98 25,333.67 1.18% Grape production (t) 1,808.51 184,023.10 0.98% Wine production (l) 1,166,169 106,124,871 1.09%

Special editions

Chianti Classico was promoted as the “Official wine of the 2013 UCI Road World Championships” and sold bottles dedicated to the Championships with special labels.[13]

See also

Chiantishire

References

1. ^ a b c d e f g h J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 162-163 Oxford University Press 2006 ISBN 0-19-860990-6 2. ^ Consorzio del Marchio Storico 3. ^ Consorzio del vino Chianti Classico 4. ^ a b c d e f g h M. Ewing-Mulligan & E. McCarthy Italian Wines for Dummies pg 147-159 Hungry Minds 2001 ISBN 0-7645- 5355-0 5. ^ a b H. Johnson Vintage: The Story of Wine pg 414-420 Simon and Schuster 1989 ISBN 0-671-68702-6 6. ^ a b c d e f g h i j k l A. Domine (ed.) Wine, pp. 402-411, Ullmann Publishing, 2008 ISBN 978-3-8331-4611-4 7. ^ K. MacNeil The Wine Bible pg 376-379 Workman Publishing 2001 ISBN 1-56305-434-5 8. ^ a b c T. Stevenson "The Sotheby's Wine Encyclopedia" pg 282-286 Dorling Kindersley 2005 ISBN 0-7566-1324-8 9. ^ a b Jancis Robinson "Chianti Classico - thoroughly red now (http://www.jancisrobinson.com/articles/20080701.html)" 5 July 2008 Dolcetto From Wikipedia, the free encyclopedia

Dolcetto [dolˈtʃetto] is a black Italian wine grape variety widely grown in the Piedmont region of northwest Italy. The Dolcetto Italian word dolcetto means "little sweet one", but it is not Grape (Vitis) certain that the name originally carried any reference to the grape’s sugar levels: it is possible that it derives from the name of the hills where the vine is cultivated.[1] In any case the wines produced are nearly always dry. They can be tannic and fruity with moderate,[2] or decidedly low,[1] levels of acidity and are typically meant to be consumed one to two years after release.[2]

Contents

1 History 2 Regions 2.1 Dolcetto di Dolcetto grapes 3 Wines Color of berry Noir 4 Food pairing skin 5 Synonyms and homonyms Species Vitis vinifera 6 See also Also called Dolsin, Ormeasco (more) 7 Notes and references Origin Italy 8 External links Notable Piedmont regions History Notable wines Dolcetto di Dogliani, Dolcetto di Diano d'Alba One theory suggests the grape originated in France and was brought to Monferrato some time in the 11th century.[3] A competing theory has the grape originating in the Piedmontese village of Dogliani.[4] In 1593, an ordinance of the municipality of Dogliani which forbade the harvesting of dozzetti grapes earlier than Saint Matthew's Day, unless an exceptional authorization had been granted, has been taken to refer to this variety, which is still known in local dialects under the names duzet and duset.[5][6] A document of 1633 records the presence of Dolcetto in the cellars of the Arboreo family of .[1] In 1700, Barnabà Centurione sent the wine as a gift to King George II of Great Britain.[6][7]

Along with the French grape Chatus, Dolcetto is a parent variety to several Piedmontese grapes including Valentino nero, Passus and San Martino.[8] Regions

Most Dolcetto is found in the Piedmont region of northwest Italy, where many of the top estates produce Dolcetto on less favored sites as an "early to market wine" to generate some income for the winery while the Nebbiolo and Barbera are being matured.[9] It is particularly associated with the towns of Dogliani and Diano d'Alba in the province of Cuneo, although the greatest volumes come from around Alba and . The grape is also found in Liguria under the name Ormeasco, and in the Oltrepò Pavese where it is called Nebbiolo or Nibièu.[2][10]

All but one of the 100% Dolcetto DOCs have two levels, the "standard" version typically requiring a minimum 11.5% ABV, the Superiore 12.5%.[11] They are Dolcetto di Dogliani (DOCG since 2005), Dolcetto d'Acqui, Dolcetto d'Alba, Dolcetto d'Asti, Dolcetto delle Langhe Monregalesi, Dolcetto di Diano d'Alba, Dolcetto d'Ovada and Langhe Dolcetto (no Superiore).[11] Riviera Ligure di Ponente Ormeasco Dolcetto vine leaf. requires >95% Dolcetto/Ormeasco; Colli Tortonesi Dolcetto, Monferrato Dolcetto and Pineronese Dolcetto a minimum of 85%, and Valsusa a minimum of 60%.[11] Golfo Del Tigullio requires 20-70%, while Lago di Corbara and Rosso Orvietano can contain up to 20% Dolcetto.[11]

Outside of Italy, Dolcetto is known as Douce Noire in Savoie and Charbono in California.[2] However, DNA fingerprinting done at the University of California, Davis has shown that the actual Douce Noire and Charbono vines are not, in fact, Dolcetto, but two different vines.[9] In spite of this confirmation, some plantings of true Dolcetto vines still retain the local synonyms in some areas of Savoie and California.[2]

The grape was first brought to California by expatriate Italians, and is most popular in Lodi AVA, Mendocino County, Russian River Valley AVA, Napa Valley AVA, Santa Cruz Mountains AVA, Sta. Rita Hills AVA, and Santa Barbara County. There are also some plantings in the Oregon AVAs of Umpqua Valley AVA and Southern Oregon AVA, as well as the statewide of New Mexico and Pennsylvania.[12]

Australia is home to the oldest current plantings of Dolcetto, with vines dating back to the 1860s.[2]

Dolcetto di Dogliani

Dolcetto di Dogliani, and Dolcetto di Dogliani Superiore are Italian red wines produced in the Langhe using only the Dolcetto grape variety. The wines were recognized as DOC in 1974. In 2005, the original DOC for Dolcetto di Dogliani Superiore was revoked and replaced by a DOCG; this wine, which can also be sold under the name Dogliani, is made within a more limited zone than the DOC and the yield of grapes is restricted to 70 quintals per hectare. Furthermore, to qualify for the DOCG status, the wines must be aged for at least one year. The vineyards are restricted to the hilly areas within the boundaries of the communes of Bastia Mondovì, , Cigliè, , Dogliani, , and Rocca Cigliè, plus parts of the communes of and .[1][13] Wines

Dolcetto wines are known for black cherry and licorice with some prune flavors, and a characteristically bitter finish reminiscent of almonds. While the name implies sweetness, the wines are normally dry. The tannic nature of the grape contributes to a characteristic bitter finish.[2] The dark purple skin of Dolcetto grapes have high amounts of anthocyanins, which require only a short maceration time with the skin to produce a dark-colored wine. The amount of skin contact affects the resulting tannin levels in the wine, with most winemakers preferring to limit maceration time to as short as possible.[14] During fermentation, the wine is prone to the wine fault of reduction.[9] Food pairing

Overall, Dolcetto is considered a light easy drinking red wine that pairs well with pastas and pizza dishes.[15] A Dolcetto d'Alba from Piedmont. Synonyms and homonyms

Acqui, Barbirono, Bathiolin, Batialin, Beina, Bignola, Bignona, Bignonia, Bignonina, Bourdon Noir, Cassolo, Charbonneau, Charbono, Noir, Rouge Merille, de Coq, Debili Rifosk, Dolcedo Rotstieliger, Dolceto, Dolcetta Nera, Dolcetto A Raspe Verde, Dolcetto A Raspo Rosso, Dolcetto Nero, Dolcetto Piemontese, Dolchetto, Dolcino Nero, Dolciut, Dolsin, Dolsin Raro, Dolzin, Dolzino, Dosset, Gros Noir de Montelimar, Gros Plant, Maennlicher , Mauvais Noir, Montelimar, Monteuse, Montmelian, Mosciolino, Nebbiolo (dialect Nibièu, in the Tortonese and the hills of the Oltrepò Pavese[10])Nera Dolce, Nibio, Noirin D'Espagne, Nord Du Lot Et Garonne, Ocanette, Orincasca, Ormeasca (at and Pieve di Teco[10]), Ormeasco (Liguria), Picot Rouge, Plant de Calarin, Plant de Chapareillan, Plant de Moirans, Plant de Montmelian, Plant de Provence, Plant de Savoie, Plant de Turin, Plant du Roi, Premasto, Primaticcio, Primativo, Primitivo Nero, Promotico, Provençal, Ravanellino, Refork, Refork Debeli, Refork Male, Refosk Debeli, Rotstieliger Dolcedo, Savoyard, Turin, Turino, Uva d'Acqui, Uva d'Acquia, Uva del Monferrato, Uva di Ovada, Uva di Roccagrimalda,[16] and Dolsin Nero.[3]

The Dolcetto di Boca, grown in the Novarese, is quite distinct while the rare Piedmontese Dolcetto bianco is an unrelated white grape.[10] See also

Negroamaro - a similar grape from Puglia List of Italian grape varieties

Notes and references Home > Grape Varieties > E-F > Falanghina

Falanghina Wine

Falanghina is an ancient Italian white wine grape, reportedly of Greek origin. It is also said that Falanghina is the grape variety behind Falernian, the most famous wine of Roman antiquity. There has been a renaissance of interest in Falanghina since the turn of the century, and there is now a movement to restore the reputation of this once- venerated grape.

Most Falanghina is grown in Campania, in southern Italy. The vines thrive in the porous volcanic soils around Mt. Vesuvius and the warm . The berries are yellow-skinned and coated with a thin layer of protective wax.

Falanghina Grapes

As a wine, Falanghina can have a slightly pine scent, but is better known for its citrus blossom aromas, in particular bitter orange. On the palate it typically shows classic apple and pear flavors, depending on where it is grown, with spicy or mineral notes.

Though it is increasingly fashionable, Falanghina isn’t yet planted much outside Campania. There is a little in Puglia and , but as yet no international production. Falanghina is often blended with other indigenous Italian varieties, or produced as a sweet passito wine, but varietal expressions of this interesting grape are becoming more popular.

There are at least two sub-varieties of Falanghina (Falanghina Flegrea and Falanghina Beneventana). The best-known production zones are Falerno del Massico and Sannio.

Synonyms include: Falanghina Greco.

Food matches include: Europe: Pizza con pera, noci e rucola (pizza with pear, walnuts and rocket) Australasia/Oceania: Crispy orange beef with steamed broccoli

Published by Wine-Searcher.com | Last updated 16-May-2014 by Wine-Searcher Staff Home > Grape Varieties > E-F >

Frappato Wine

Frappato is a light-bodied red grape widely grown on the southeastern coast of Sicily. The grape is of great historical importance, both for its wines and its legislative influence. In 2005, the Cerasuolo di Vittoria region became Sicily’s first and only DOCG. Cerasuolo di Vittoria wines are a blend of Frappato and the region’s main grape, Nero d’Avola.

Cherry-colored, aromatic and low in tannins, varietal Frappato wines are light bodied and slightly reminiscent of good Beaujolais. However, Frappato is found in more blended wines than varietal examples, and this is where the variety really shines.

Frappato Grapes © MIPAAF

Nero d’Avola is its prime blending partner, because of its complementary bodyweight and concentration of color; the two varieties combine to produce a red wine that is typically designed for short-to-medium term cellaring. Frappato wines may also be blended with Nerello Mascalese, Nerello Cappuccio and Nocera.

Synonyms include: Frappato Nero, Frappato di Vittoria.

Popular blends include: Frappato–Nero d’Avola.

Food matches include: Europe: Palermitan pizza (sfincione) Asia: Stir-fried duck in lettuce leaves (sang choi bau) Americas: Pork-stuffed potato pancakes (milcao relleno con chicharrones) Africa/Middle East: Lamb-stuffed courgettes (koosa bil ablama)

Published by Wine-Searcher.com | Last updated 03-Apr-2014 by Wine-Searcher Staff

Best Buys: Sauvignon vert From Wikipedia, the free encyclopedia

Sauvignon vert (also known as Sauvignonasse & Friulano) is a white wine grape of the species Vitis vinifera. It is widely Sauvignon vert planted in Chile where it was historically mistaken for Grape (Vitis) Sauvignon blanc. The grape is distinct from the California Species Vitis vinifera planting of which is also called Sauvignon vert. Also Sauvignonasse, Friulano, Tocai Another synonym of Sauvignon vert is the Italian wine grape called Friulano, Tokaj, Točaj (more) (historically) known as Friulano in the Friuli-Venezia Giulia Origin Italy region. Friulano from Friuli-Venezia Giulia was known as “Tocai” Friulano until March 31, 2007 when the European Notable Chile, Friuli, Slovenian Littoral Court of Justice of Luxembourg set the prohibition of using regions the name “Tocai” in the name of the wine (as stipulated in a 1993 agreement between the European Union and Hungary).[1][2] Since 2007 Tocai Friulano is merely known as “Friulano” in Friuli and is labeled as such.

The main confusion in Europe of the name Tocai Friulano comes because the known as (Hungarian of Tokaj) which does not have any Tocai Friulano in it all - but instead is comprised typically of the following grapes: (70%), Hárslevelű (20-25%), and Muscat Blanc à Petits Grains (5-10%).[3] Hungary did not want anyone confusing the dry and aromatic Italian Tocai Friulano (which is a unique wine in and of itself) with their special sweet style wine called Tokaji. Some believe that early editions of Tocai Friulano in Italy were most likely made of the grape Furmint. The first record of a “new” Tocai, probably made from Sauvignonasse, is documented only in 1932.[4]

The Pinot grigio vine, which is also prevalent in the Friuli-Venezia Giulia region, is known by the synonym Tokay d'Alsace in Alsace but there is no connection between Tocai Friulano (Sauvignon vert) and Pinot grigio.[5]

Contents

1 History 2 Confusion with Sauvignon blanc 3 Viticulture and wine 4 Wine regions 5 Synonyms 6 See also 7 References 8 External links History

The grape is believed to have originated in the Veneto region and from there traveled to other Italian regions especially to the Friuli region were it was cultivated since 1600. In Italy the grape was historically known as Tocai or Tocai Friulano for centuries. Even though the grape has no known relation to any of the grapes used in the Hungarian wine Tokaji, even though evidence suggest that following the wedding of the Venetian princess Aurora Formentini to the Hungarian Count Batthujany in 1632, that some vines of Tocai Friulano was brought with the princess to Hungary.[6] To better distinguish the wines and to protect the Tokaji name, the European Union established regulations prohibiting the use of names too closely associated and easily confused with Tokaji. Winemakers in the Friuli have elected to just refer to the grape as simply Friulano.[7]

The grapes were also planted outside Italy in the Goriška region of Slovenia, especially in the Vipava Valley and Goriška Brda and was known as "Tokaj". After the European Union prohibition, the producers have first changed the name of the wine in Sauvignonasse or Zeleni sauvignon (Green Sauvignon). After few years, in 2013 the name of !Tokaj! was changed in !Jakot!,[8] now the official name for the grapes and wine from Slovenia wine regions.

From Italy the grape is believed to have spread to France where it was transported to Chile as "Sauvignon blanc".[6] Only in the 1990s did ampelographers determine that the Chilean "Sauvignon blanc" was actually Sauvignon vert. Once the discovery was made, plantings of "true" Sauvignon blanc increased as Sauvignon vert (or Sauvignonasse as it known) decreased. While the grape still remains a popular planting in the Friuli-Venezia Giulia and Goriška Brda, it currently has little presence in other parts of the world.[9] Confusion with Sauvignon blanc

Unlike Sauvignon gris, which is a clonal mutation of Sauvignon blanc also found in Chile, Sauvignon vert has no known connection with Sauvignon blanc. The vines were believed to be interspersed together in Bordeaux during the 19th century when the cuttings were brought to Chile labeled as just "Sauvignon blanc".[9] The leaves and berry clusters of the Sauvignon vert and Sauvignon blanc are very similar which explains part of the confusion between the two vines. The two vines also have similar susceptibility to Botrytis.[6] The wines made from the two grapes are noticeably different when compared together with Sauvignon blanc being much more aromatic with notes of ripe fruit like gooseberries and black currant that Sauvignon vert lacks in favor of softer, floral flavors. Sauvignon blanc also has more acidity than Sauvignon vert and retains much of its vibrancy and flavors longer.[9] Viticulture and wine

Sauvignon vert is a late budding vine with high sensitivity downy mildew and oidium. The vine is prone to producing yield which must be controlled in order to make premium quality wine.[6] With Sauvignon vert, the quality of the wine depend greatly on the grapes being harvested at the right point. If picked too early the resulting wine will be dull and lack any varietal character. The grape also has the potential for very high levels of alcohol with 14.5% ABV not being uncommon.[9] The wine made from Sauvignon vert varies depending on the area it is produced. In the Friuli region, Friuilano and in Goriška Brda region, !Jakot! wine is typically full bodied with moderate acidity, floral aromas and delicate fruit flavors.[6] In Chile, Sauvignon vert typically starts with aromas of green apples in its youth that fade as it ages and is more medium bodied.[9] Wine regions

While Sauvignon vert still has some presence in Chile, the grape's most noted home are in the Friuli-Venezia Giulia and Goriška Brda where it one of the regions most widely planted grape variety. In the Friuli it is the main white grape of the Denominazione di origine controllata (DOC) zones of Colli Orientali del Friuli, Collio Goriziano, Friuli Grave and Friuli Isonzo where the grape accounts for more than 20% of those areas total vineyard plantings. The grape is believed to be related to the Tocai Italico vine which is planted through the Veneto region. The only doubt involves the Tocai Italico plantings around the town of Breganze which ampelographers believe is a different vine all together. Argentina, with its close ties to Italian viticulture, also has a small amount of Friulano vines planted.[10] Synonyms

Sauvignonasse, Friulano, Tokaj, Jakot See also

Carménère-another grape with a similar story to Sauvignon vert

References

1. ^ "Tocai Friulano: the Story Goes On" (http://www.diwinetaste.com/dwt/en2005091.php). 2. ^ "Tocai Friulano: la Storia Continua" (http://www.diwinetaste.com/dwt/it2005091.php). 3. ^ Robinson, Jancis (2001). The World Atlas of Wine. London: Mitchell Beazley. p. 250. ISBN 1-84000-332-4. 4. ^ Bastianich, Lynch, Joseph, David (2005). Vino Italiano: The Regional Wines of Italy. United States: Clarkson Potter. p. 30. ISBN 1-4000-9774-6. 5. ^ Robinson, Jancis (2006). The Oxford Companion to Wine. Oxford University Press. p. 612. ISBN 0-19-860990-6. 6. ^ a b c d e J. Robinson Vines, Grapes & Wines pg 240 Mitchell Beazley 1986 ISBN 1-85732-999-6 7. ^ C. Fallis, editor The Encyclopedic Atlas of Wine pg 302 Global Book Publishing 2006 ISBN 1-74048-050-3 8. ^ http://www.courtofmastersommeliers.org/new-term-friulano-grape-jakot/ 9. ^ a b c d e Oz Clarke Encyclopedia of Grapes pg 228 Harcourt Books 2001 ISBN 0-15-100714-4 10. ^ Oz Clarke Encyclopedia of Grapes pg 267 Harcourt Books 2001 ISBN 0-15-100714-4

External links

Cal-Italia Tocai Friulano (http://www.cal-italiawine.org/varietals/tocai.html), varietal description Retrieved from "http://en.wikipedia.org/w/index.php?title=Sauvignon_vert&oldid=596851699" Categories: White wine grape varieties Wine grapes of Italy

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Gavi - Cortese di Gavi Wine

The Fortress at Gavi, Piedmont

The Gavi, or Cortese di Gavi, DOCG is situated in the southern part of Piedmont, in north-western Italy. Its name derives from the town of Gavi, which is at the centre of the production zone, and the indigenous white grape variety from which it is made. Due to its close proximity with Liguria, its winemaking and gastronomic traditions are more Ligurian than Piemontese, which could explain the light and fruity style of this white wine.

Despite being more closely linked in style with its neighboring region’s wines, Gavi is still considered Piedmont’s white jewel in the crown. It gained DOCG status in 1998 and its vineyards are mainly found in the hills of 13 communes in the province of (of which the most prominent are Gavi, , and Arquata Scrivia).

Gavi was Italy’s first white wine to gain international repute and is still considered one of the top-ranking Italian whites today. Made exclusively from the Cortese grape, a variety which has a heritage dating back to the 1600s, this is a wine that reflects its terroir. It is noted for its bone-dry character and crisp, flinty and fresh acidity, coming from the mineral-rich soils of the area. The bouquet is particularly floral, offering delicate aromas reminiscent of white flowers, lemons, green apples and honeydew. It is a well-balanced wine, distinctly fruit driven with underlying hints of almonds on the finish. It may not display great potential alcohol but it is certainly an age-worthy wine. A foaming spumante version is also made and some producers' wines will undergo barrel maturation. Gavi is generally considered an excellent partner to seafood.

Those wines that state Gavi di Gavi on their label can do so only if their fruit comes from vineyards in the township of Gavi.

Published by Wine-Searcher.com | Last updated 21-Jan-2013 by Wine-Searcher Staff

Best Buys: Grenache From Wikipedia, the free encyclopedia

Grenache (pronounced gren-aash/gren-ash) or Garnacha (IPA: [ɡarˈnatʃa]) is one of the most widely planted red wine Grenache grape varieties in the world.[1] It ripens late, so it needs hot, Grape (Vitis) dry conditions such as those found in Spain, where the grape probably originated, Sardinia, the south of France, and California's San Joaquin Valley. Here the grape benefits from its tolerance to heat and drought. Wines made from Grenache tend to lack acid, tannin and color, and is usually blended with other varieties such as Syrah, Carignan, Tempranillo and , although the Sardinian D.O.C. wine Cannonau di Sardegna is by law 99% local Grenache (Cannonau).

It is generally spicy, berry-flavored and soft on the palate with a relatively high alcohol content, but it needs careful control of yields for best results. Characteristic flavor profiles on Grenache include red fruit flavors (raspberry and strawberry) with a subtle, white pepper spice note. Grenache wines are highly prone to oxidation with even young examples having the potential to show browning (or "bricking") coloration that can be noticed around the rim Grenache noir in Viala & Vermorel when evaluate the wine at an angle in the glass. As Grenache Color of Noir [2] ages the wines tend to take on more leather and tar flavors. berry Grenache is the dominant variety in most Southern Rhône skin wines, especially in Châteauneuf-du-Pape where it is Species Vitis vinifera typically over 80% of the blend. In Spain, there are a Also Garnatxa negre, Alicante, Cannonau, monovarietal wines made of Garnacha tinta (red Grenache), called Garnacha tinta, Grenache noir (more) notably in the southern Aragon wine regions of Calatayud, Carinena and Campo de Borja, but it is also used in blends, as Origin Spain in some Rioja wines with tempranillo. In Australia it is Notable Aragon, Alella, Priorat, Roussillon, typically blended in "GSM" blends with Syrah and regions Rhône, Sardinia, Rioja Mourvèdre with old vine examples in McLaren Vale. Grenache is also used to make rosé wines in France and Spain, notably those of the Tavel district in the Côtes du Rhône and those of the Navarra region. And the high sugar levels of Grenache have led to extensive use in fortified wines, including the red vins doux naturels of Roussillon such as Banyuls, and as the basis of most Australian .[3]

Contents

1 History 2 Viticulture 2.1 Mutants and crosses 3 Winemaking 4 Wine regions 4.1 France 4.2 Spain 4.2.1 Priorat 4.3 Other Old World regions 4.4 Australia 4.5 United States 4.6 Other New World wine regions 5 Wines 6 Synonyms 7 References

History

Grenache or Garnacha (as it is known in Spain) most likely originated in the region of Aragon in northern Spain, according to ampelographical Grenache noir grapes evidence.[4] Plantings probably spread from the original birthplace to The early history of Grenache is closely linked to Catalonia and other lands under the Crown of Aragon such the lands under the Crown of Aragon. as Sardinia and Roussillon in southern France. An early synonym for the vine was Tinto Aragonés (red of Aragon). The grape is known as Cannonau in Sardinia, where it is claimed that it originated there and spread to other Mediterranean lands under Aragon rule.[3] Grenache, under its Spanish synonym Garnacha, was already well established on both sides of the when the Roussillon region was annexed by France. From there the vine made its way through the Languedoc and to the Southern Rhone region where it was well established by the 19th century. Despite its prevalence in nearby Navarra and Catalonia, Garnacha was not widely planted in the Rioja till the early 20th century as vineyards were replanted following the phylloxera epidemic.[3]

Grenache was one of the first varieties to be introduced to Australia in the 18th century and eventually became the country's most widely planted red wine grape variety until it was surpassed by Shiraz in the mid 1960s.[5] Early Australian Grenache was a main component in the sweet fortified wines that was the lynchpin of the early Australian wine industry. In the 19th century, California wine growers prized the vine's ability to produce high yields and withstand heat and drought conditions. The grape was extensively planted throughout the hot San Joaquin Valley where it was mainly used as a blending component for pale, sweet jug wines. In the late 20th century, the Rhone Rangers movement brought attention to the production of premium varietal Grenache and Rhone style blends modeled after the Grenache dominate wines of Châteauneuf-du-Pape.[3] In the early 20th century, Grenache was one of the first Vitis vinifera grapes to be successfully vinified in during the early development of the industry with a 1966 Yakima Valley rosé earning mention in wine historian Leon Adams treatise The Wines of America.[6] Viticulture

The Grenache vine is characterized by its strong wood canopy and upright growth. It has good wind tolerance (which is useful with the northerly Cierzo and Mistral winds that influence the regions of Aragon and the Rhone) and has shown itself to be very suited for the dry, warm windy climate around the Mediterranean.[1] The vine buds early and requires a long growing season in order to fully ripen. Grenache is often one of the last grapes to be harvested, often ripening weeks after Cabernet Sauvignon. The long ripening process allows the sugars in the grape to reach high levels, making Grenache based wines capable of substantial alcohol levels, often at least 15% ABV.[3] While the vine is generally vigorous, it is susceptible to various grape diseases that can affect the yield and quality of the grape production such as coulure, bunch rot and downy mildew due to the vine's tight grape clusters. Marginal and wet climates can increase Grenache's propensity to develop these viticultural dangers. The vine's drought resistance is dependent on the type of rootstock it is planted on but on all types of rootstocks, Grenache seems to respond favorably to some degree of water The strong wood canopy of Grenache stress.[5] allows it to thrive in a windy climate but also makes mechanical harvesting and pruning difficult. Grenache prefers hot, dry soils that are well drained but it relatively adaptable to all vineyard soil types. In southern France, Grenache thrives on schist and granite soils and has responded well to the stony soil of Châteauneuf-du-Pape with the area's galets roulés heat retaining stones. In Priorat, the crumbly schist soil of the region retain enough water to allow producers to avoid irrigation in the dry wine region. Vineyards with an overabundance of irrigation tend to produce pale colored wines with diluted flavors and excessive alcohol.[5] The skin of Grenache is thin and lightly pigmented, making wines with pale color and low tannins.[3] Older vines with low yields can increase the concentration of phenolic compounds and produced darker, more tannic wines such as those found in the Priorat region of Spain where yields are often around 5-6 hectoliters/hectare (less than half a ton per acre). Yield control is intimately connected with the resulting quality of wine with yields below 35 hl/ha (2 tons/acre), such as those practiced by many Châteauneuf-du-Pape estates, producing very different wines than those with yields closer to 50 hl/ha (5 tons/acre) which is the base yield for Appellation d'origine contrôlée (AOC) wines labeled under the Côtes du Rhône designation.[5] The strong wood canopy of Grenache makes the vine difficult to harvest with mechanical harvesters and pruning equipment and more labor-intensive to cultivate. In highly mechanized wine regions, such as Australia and California, this has contributed to a decline in the vine's popularity.[3]

Mutants and crosses

Over centuries, the Grenache vine has produced color mutation vines with berries of all range of colors. While Grenache noir or "red" Grenache is the most well known, or "white" Grenache is a very important grape variety in France where it is the fourth most widely planted white variety after Ugni blanc, Chardonnay and Semillon. Like Grenache noir, it is a permitted variety in the blends of Châteauneuf-du-Pape. In Southern France and Sardinia, the mutants Grenache Rose and Grenache gris are also found making pale rosé and lightly tinted white wines.[3] There is currently not consensus among ampelographers about whether "hairy Grenache" (Garnatxa Pilosa or Garnacha Peluda as known in Spain) with its downy undersides of leaves[7] is mutation of Grenache or just a relative vine. The vine known as Garnacha Tintorera is a synonym for the teinturier grape Alicante which is a crossing of Grenache and Petite Bouschet.[5] In 1961, a cross between Grenache and Cabernet Sauvignon produced the French wine grape Marselan.[8] Winemaking

Grenache is often used as a blending component, adding body and sweet fruitiness to a wine. The grape can be troublesome for the winemaker due to tendency to oxidize easily and lose color. To compensate for the grape's naturally low tannins and phenolic compounds, some producers will use excessively harsh pressing and hot fermentation with stems to extract the maximal amount of color and phenols from the skins. This can backfire to produce green, herbaceous flavors and coarse, astringent wine lacking the grape's characteristic vibrant fruitiness. To maintain those character traits, Grenache responds best to a long, slow fermentation at cooler temperatures followed by a maceration period. To curb against oxidation, the wine should be racked as little as possible. The use of new oak barrels can help with retaining color and preventing oxidation but too much oak influence can cover up the fruitiness of Grenache.[5]

The high levels of sugars and lack of harsh tannins, makes Grenache well adapted to the production of fortified wines, such as the vin doux naturels (VDN) of the Roussillon region and the "port-style" wines of Australia. In these wines, the must ferments for 3 days before grape spirit is added to the must to halt the fermentation and the conversion of sugar into alcohol. The high alcoholic proof grape spirit brings the finish wine up to 15-16% alcohol. These wines can be made in a rancio style by leaving it outside in glass demi-johns (or carboys) or wooden barrels where the wine bakes in the sun for several years until it develops a maderized character and flavors of sour raisins, nuts and cheese. These fortified VDNs and port-style wines have longevity and can be drinkable well into their third decade.[5] . Wine regions

Grenache is one of the most widely planted red wine grape varieties The thin skin and lack of coloring phenolic in the world with France and Spain being its largest principal wine compounds makes Grenache a useful regions. In the late 20th century, total acreage of Grenache in Spain variety for the production of pale rosé has been on the decline with the vineyards being uprooted in lieu of the more fashionable Tempranillo, Cabernet Sauvignon and Merlot. Between the late 1980s and 2004, Spanish plantings dropped from 420,000 acres (170,000 ha) to 203,370 acres (82,300 ha) allowing France with its 236,500 acres (95,700 ha) to assume the mantle as the world's largest source of Grenache. As of 2000, Grenache was the third most widely planted red wine grape variety in France, behind Merlot and Carignan.[3] From French nurseries, Grenache has become the fourth most widely propagated vine with more than 23 million cuttings sold since 1998 according to French ampelographer Pierre Galet.[5]

France

In France, Grenache is most widely associated with the wines of the Rhone and southern France. Its history in the Rhone can be traced to the influence of Burgundian wine merchants in the 17-18th centuries who were seeking a blending variety to add body and alcohol content to their light body wines. Grenache, with its propensity for high alcohol and high yields, fit those desire nicely and was widely planted in the Châteauneuf-du- Pape and Gigondas and Vacqueyras regions.[5] Today Grenache is most widely planted in the Languedoc-Roussillon region where it is widely blended with Carignan, Cinsaut, Syrah and Mourvèdre. The vine also has sizable plantings in the Drôme department. The vine's strong, hard wood and affinity for bush allows it to thrive in the Mistral While most French Grenaches are blends there influenced southern Rhone regions of Châteauneuf-du-Pape are varietal examples produced. and Gigondas.[3] In Châteauneuf-du-Pape, Grenache noir is the most common variety of the 18 permitted varieties, although some producers in recent years have been using a higher proportion of Mourvèdre. Grenache produces a sweet juice that can have almost a jam-like consistency when very ripe. Syrah is typically blended to provide color and spice, while Mourvèdre can add elegance and structure to the wine.[9]

The grape's thin skin and pale coloring makes its well suited for the production of full bodied, fruit rosé wines. Grenache is the principal grape behind the rosés of Tavel and Lirac and its plays an important role in the Provence region as well. In the Roussillon region, Grenache noir and its gris and blanc mutations are used in the production of the fortified vin doux naturels of Banyuls and Maury.[3] The characteristic of French Grenache based wines depend largely on what other grape varieties it is blended with and can range from the spicy richness associated with Châteauneuf-du-Pape to the chewy fruitiness associated with basic Côtes du Rhône Villages. Other regions with sizable plantings of Grenache include the Appellation d'origine contrôlée (AOC) regions of Minervois, Fitou and Corbières.[5]

Spain

In Spain, Grenache is known as Garnacha and given the likely history of the grape this is most likely the grape's original name. There are several clonal varieties of Garnacha with the thin-skinned, dark colored Garnacha Tinta (sometimes spelled Tinto) being the most common. Another variety, known as Garnacha Peluda or "Hairy Grenache" due to the soft downy texture on the underside of the vine's leaves is also found in Spain, mostly in Borja and Cariñena (Aragón). Widely planted in northeastern and central Spain, Garnacha was long considered a "workhorse" grape of low quality suitable for blending. In the late 20th century, the success of the Garnacha based wines from Priorat in Catalonia (as well as the emerging international attention given to the New World Rhone Rangers) sparked a re-evaluation of this "workhorse" variety. Today it is the third most widely planted red grape variety in Spain (behind Tempranillo and Bobal) with more than 203,300 acres (82,300 ha) and is seen in both varietal wines and blends.[3]

Garnacha plays a major role in the Denominación de Origen Calificada (DOC/DOQ) wines of Rioja and Priorat and the Denominación de Origen (DO) wines of Navarra and all southern Aragonese and southern Catalonian appellations, plus the mountainous areas just southwest of Madrid: Méntrida and Cebreros. In Rioja the grape is planted mostly in the warmer Rioja Baja region located in the eastern expanse of the wine region. Usually blended with Tempranillo, Garnacha provides juicy fruitiness and added body. In recent years, modern Rioja producers have been increasing the amount of Garnacha used in the blend in order to produce earlier maturing and more approachable Riojas in their youth. Garnacha is also used in the pale colored rosados of Rioja.[3] The vine has a long history in the Navarra region where it has been the dominant red grape variety with nearly 54% of the region's vineyard planted with Garnacha. Compared to neighboring Rioja, the Garnacha-based blends of Navarra are lighter and fruitier, meant for earlier consumption.[5]

Other with sizable Garnacha plantings include-Campo de Borja, Cariñena, Costers del Segre, Empordà, La Mancha, Madrid, Méntrida, Penedès, Somontano, Tarragona and Terra Alta.[3]

Priorat

Ampelographers believe Garnacha has had a presence in the Priorat region of Catalonia for several hundred years (possibly nearly 800 years) but since the 1990s the region's old Garnacha have garnered The steep terraced hillside vineyards of much attention. A wave of ambitious young winemakers Priorat are planted to nearly 40% Garnacha rediscovered the low-yield, bush-vine trained Garnacha planted throughout the llicorella (brown schist) based soils of Priorat. This unique combination of extremely old vines (the average age in most vineyards is between 35–60 years) planted on steep terraces and soil produces very low yields (around 5-6 hectoliters per hectare) which makes Priorat a dense, rich concentrated and dark colored wine with noticeable tannins. The traditional Priorat wine would be almost black in color and require years of aging before it would be approachable to drink. Nearly 40% of all the vineyard land in the Priorat region is planted to Garnacha, and most of the rest is Carignan but the acreage of Cabernet Sauvignon, Syrah and Merlot increased before 2000 as modernist producers sought to blend those varieties to add complexity. Some of these new modern style Priorats tend to show softer, blackberry fruit in their youth and over time develop notes of figs and tar.[5]

Other Old World regions

In Italy, Grenache is most commonly found as Cannonau in Sardinia where it is one of the principal grapes in the island's deeply colored, full bodied red wines that routinely maintain alcohol levels around 15%. Outside of Sardinia, Grenache is also found in Sicily, Umbria (in Trasimeno lake area) and Calabria. Grenache has been grown in Israel since the 19th century and was once an important grape in the industry. Today there are still some producers in Morocco producing Grenache rosés.[3] Sizable plantings of Grenache are also found in Cyprus and scattered among the Greek islands.[5]

Australia

A clone from Perpignan arrived in Australia with James Busby in his 1832 collection. More significant was the introduction into South Australia of new cuttings from the South of France, by Dr Christopher Rawson Penfold in 1844. Plantings in South Australia boomed, particularly in McLaren Vale, the Barossa Valley and Clare Valley.[4] Until the mid 20th century, Grenache was Australia's most widely planted red wine grape variety with significant plantings in the vast Riverland region where it was vital component in the fortified "port- style" wines of the early Australian industry. As Australian winemakers started to focus more of premium still wines, Grenache gradually fell out of favor being supplanted by Shiraz and later Cabernet Sauvignon in Australian vineyards. The late 20th and early 21st centuries saw a revival of interest in Grenache with old vine plantings in South Australia being used to produce varietal Grenache as well as a "GSM"-Grenache, Syrah and Mouvedre-blends becoming popular.[3] Varietal Grenache Grenache was one of many grape from the McLaren Vale is characterized by luscious richness and spicy varieties introduced to Australia by notes while Barossa Valley Grenache is characterized by jammy, intense James Busby fruitiness.[5]

United States In the early California wine industry, Grenache's high yields and alcohol level made it an ideal blending component for jug wine production. Early plantings centered in the hot central San Joaquin Valley where it was used to produce sweet, pale colored "white Grenache" wines similar in quality and substance to . The late 20th century saw a revival of interest in the variety spearheaded by the Rhone Rangers movement. These producers imported new cuttings from the Rhone valley for planting in the cooler Central Coast region for use in the production of premium varietal Grenache and Rhone style blends. Some historic old vine plantings of Grenache in Mendocino County has also garnered interest in recent years.[3] In the early 20th century, Grenache was one of the first Vitis vinifera grapes to be successfully vinified in during the early development of the Washington wine industry with a 1966 Yakima Valley rosé earning mention in wine historian Leon Adams treatise The Wines of America. Despite its long history, Grenache has been a minor grape variety in Washington but has seen an increase in plantings in recent years due to the Rhone Ranger movement in the state. Older plantings in the Horse Heaven Hills and Columbia Gorge American Viticultural Areas (AVAs) has also begun attracted interest.[6]

Other New World wine regions

Despite being one of the world's most widely planted red grape varieties, Grenache's colonization of the New World has been limited apart from strongholds in Australia and California. The rising popularity and success of the Rhone Ranger's movement has brought greater attention to the variety and more plantings of Grenache are popping up every year A "Rhone-style" Grenache based [5] blend from Washington State. in places like Mexico, Chile, Argentina, Uruguay and South Africa. Wines

While Grenache is most often encountered in blended wines (such as the Rhone wines or GSM blends), varietal examples of Grenache do exist. As a blending component, Grenache is valued for the added body and fruitiness that it brings without added tannins. As a varietal, the grape's naturally low concentration of phenolics contribute to its pale color and lack of extract but viticultural practices and low yields can increase the concentrations of phenolic compounds. Grenache-based wines tend to be made for early consumption with its propensity for oxidation make it a poor candidate for long-term aging. However, producers (such as some examples from Châteauneuf-du-Pape and Priorat) who use low yields grown on poor soils can produce dense, concentrated wines Grenache grapes that can benefit from cellaring.[3] The fortified vin doux naturels of France and Australian "port-style" wines are protected from Grenache's propensity for oxidation by the fortification process and can usually be drinkable for two or three decades.[5] The characteristic notes of Grenache are berry fruit such as raspberries and strawberries. When yields are kept in check, Grenache-based wines can develop complex and intense notes of blackcurrants, black cherries, black olives, coffee, gingerbread, honey, leather, black pepper, tar, spices, and roasted nuts. When yields are increased, more overtly earthy and herbal notes emerge that tend to quickly fade on the palate. The very low-yielding old vines of Priorat can impart dark black fruits and notes of figs and tar with many traits similar to the Italian wine Amarone. Rosado or rosé Grenaches are often characterized by their strawberry and cream notes while fortified vin doux nautrels and Australian "port style" wines exhibits coffee and nutty tawny-like notes.[5] Synonyms

Grenache is known under a variety of synonyms across the globe. These include-Abundante, Aleante, Aleantedi Rivalto, Aleante Poggiarelli, A Vin doux Naturel made from Alicant Blau, Alicante, Alicante Grenache, Aragones, Bois Jaune, Grenache. Cannonaddu, Cannonadu Nieddu, Cannonau, Cannonau Selvaggio, Canonazo, Carignane rosso, Elegante, Francese, Gamay del Trasimeno, Garnaccho negro, Garnacha Comun, Garnacha negra, Garnacha Roja, Garnacha tinta, Garnatxa negra, Garnatxa , Gironet, Granaccia, Granaxa, Grenache noir, Grenache rouge, Kek Grenache, Lladoner, Mencida, Navaro, Navarra, de la Dordogne, Navarro, Negru Calvese, Ranconnat, Red Grenache, Redondal, Retagliadu Nieddu, Rivesaltes, Roussillon Tinto, Roussillon, Rouvaillard, Sans Pareil, Santa Maria de Alcantara, Tentillo, Tintella, Tintilla, Tinto Menudo, Tinto Navalcarnero, Tocai rosso, Toledana and Uva di Spagna.[10]

Synonyms for the hairy Grenache include Garnatca Peluda, Garnatxa Pelud, Lladoner gris, Lladoner Pelud and Lledoner Pelut.[10]

References

1. ^ a b Niels Lillelund: Rhône-Vinene JP Bøger - JP/Politikens Forlagshus A/S, 2004. ISBN 87-567-7140-1, pp. 25 2. ^ Wine & Spirits Education Trust "Wine and Spirits: Understanding Wine Quality" pgs 6-9, Second Revised Edition (2012), London, ISBN 9781905819157 3. ^ a b c d e f g h i j k l m n o p q r J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 297-298, 333-334 Oxford University Press 2006 ISBN 0-19-860990-6 4. ^ a b Radden, Rosemary. "Grapes and Wines of the World" (http://www.winelit.slsa.sa.gov.au/grapeswines.htm). The State Library of South Australia, GPO Box 419, Adelaide SA 5001. Retrieved 2007-05-05. 5. ^ a b c d e f g h i j k l m n o p q Oz Clarke Encyclopedia of Grapes pg 91-100 Harcourt Books 2001 ISBN 0-15-100714-4 6. ^ a b P. Gregutt "Washington Wines and Wineries: The Essential Guide" pg 67-68 University of California Press 2007 ISBN 0-520-24869-4 7. ^ Gran Clos Priorat: Garnacha (http://www.granclos.com/grapes/garnacha.php), accessed on December 26, 2009 8. ^ L. Alley "New French Wine Grape Arrives in US Market" The Wine Spectator pg 17 Sept. 30, 2007 9. ^ K. MacNeil The Wine Bible pg 250 Workman Publishing 2001 ISBN 1-56305-434-5 Grenache blanc From Wikipedia, the free encyclopedia

Grenache blanc is a variety of white wine grape that is related to the red grape Grenache. It is mostly found in Rhône Grenache blanc wine blends and in northeast Spain. Its wines are Grape (Vitis) characterized by high alcohol and low acidity, with citrus and or herbaceous notes. Its vigor can lead to overproduction and flabbiness. However, if yields are controlled, it can contribute flavor and length to blends, particularly with . Since the 1980s, it has been the fifth most widely planted white wine grape in France after Ugni blanc, Chardonnay, Semillon and Sauvignon blanc.[1]

Contents

1 History 2 Wine regions 2.1 Other old world regions 3 Winemaking 4 Synonyms Grenache blanc in Viala & Vermorel 5 References Color of Blanc berry skin History Species Vitis vinifera Also called Garnacha blanca, Garnatxa blanca, Grenache blanc is thought to have originated as a mutation of White Grenache (more) the red version of Grenache in Spain. It then spread across Origin Spain the Pyrenees to France, finding a second home in the Notable Spain, Rhône valley and Châteauneuf- Rhône.[2] regions du-Pape Wine regions

Grenache blanc is an important variety in the French wine region of the Rhône Valley, often blended with Roussanne in wines and even being included in some red wines. It is a major component in the white wines of the Châteauneuf-du-Pape and Côtes du Rhône AOCs. Up to 10% Grenache blanc is permitted to be included in the red wines of the Côtes du Rhône Villages AOC. In the Rivesaltes AOC, the grape is used as a blending component in some of the regions vin doux naturel wines.[2] Nearly half of all Grenache blanc plantings in France are located in the Roussillon region where the grape is often blended with Roussanne, , Viognier and Rolle. In the upper Agly Valley, varietal terroir driven examples are starting to be produced.[1] In white Châteauneuf-du-Pape, Grenache Blanc provides fruitiness and fatness to a blend that often includes Roussanne, Picpoul, Bourboulenc and .[3]

Other old world regions

In Spain it is mostly found in the Spanish wine regions along the Pyrenees, particularly in Navarra and the Terra Alta region in Catalonia. It is also widely planted in the Priorat, Alella and Aragon. It is permitted in the white wines of Rioja but is not widely used due to the tendency of the must to oxidize easily.[4] Leaves of Grenache blanc vines In Australia the variety known as "White Grenache" was identified by ampelographer Paul Truel as Biancone in 1976.[4] Winemaking

Grenache blanc responds best to low fermentation temperatures which produces a fresh, dill scented wine in its youth. The grape is fairly flexible in winemaking and can be exposed to malolactic fermentation, extended skin maceration, lees stirring as well as oak aging. In addition to being blended with Roussanne, Grenache blanc is sometimes blended with Muscat and made in a varietal style.[2] Synonyms

Alicante blanca, Belan, Feher Grenache, Garnacha blanca (Spanish), Garnatxa blanca (Catalan), Rool Grenache, Silla blanc, Sillina blanc[5] and White Grenache. Plain 'Grenache' or 'Garnacha' almost always refers to the red variety of Grenache. Available at:[6] [Accessed January 31, 2011] References

1. ^ a b J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 334 Oxford University Press 2006 ISBN 0-19- 860990-6 2. ^ a b c Oz Clarke Encyclopedia of Grapes pg 113 Harcourt Books 2001 ISBN 0-15-100714-4 3. ^ J. Molesworth "The Best White Wine That You're Not Drinking (http://www.winespectator.com/Wine/Archives/Show_Article/0,1275,6345,00.html)" Wine Spectator, December 15, 2007 4. ^ a b J. Robinson Vines, Grapes & Wines pg 245 Mitchell Beazley 1986 ISBN 1-85732-999-6 5. ^ Maul, E.; Eibach, R. (1999-06-00). "Vitis International Variety Catalogue" (http://www.genres.de/idb/vitis/). Information and Coordination Centre for Biological Diversity (IBV) of the Federal Agency for Agriculture and Food (BLE), Deichmanns Aue 29, 53179 Bonn, Germany. Retrieved 2007-05-05. 6. ^ http://www.savorian.com Retrieved from "http://en.wikipedia.org/w/index.php?title=Grenache_blanc&oldid=608090839" Categories: White wine grape varieties Home > Grape Varieties > G-H >

Grillo Wine

Grillo Grapes

Grillo is a Sicilian grape variety that was once widely grown on bush-vines and used in the production of Marsala, the island’s famous fortified wine. The variety is still extensively grown on Sicily, despite that fact that demand for Marsala has dramatically shrunk since the end of the 20th Century. It is now more common to find Grillo produced as varietal wine, or in a blend alongside Inzolia, Catarratto or Chardonnay.

Grillo can achieve very high levels of potential alcohol when left to hang on the vine. This is a desirable trait in fortified wine, but the modern preference for crisp, low-alcohol Italian white wines does has not advanced Grillo’s popularity. At its best, Grillo shows a range of citrus flavors, usually led by lemon. Most modern examples are competitively priced.

Popular blends include: Catarratto – Grillo – Inzolia.

Synonyms include: Riddu.

Food matches include: Europe: Maccheroni all'agro (macaroni with fresh lemon and cream sauce) Asia: Lemon chicken

Published by Wine-Searcher.com | Last updated 04-Apr-2014 by Wine-Searcher Staff

Best Buys:

Approximate (ex-tax) price: $ 17

(Wines are selected by quality/price ratios) Home > Grape Varieties > K-L >

Kerner Wine

Kerner is a successful crossing of the Riesling and (Schiava Grossa). Although one of its parents (Trollinger) is a dark-skinned grape used for making red wines, Kerner is unmistakably a white wine variety. It has large light-green berries and shares many characteristics with Riesling, both in the vineyard and the winery. One of the most popular crossings created in 20th-Century Germany, it is extensively planted throughout the country, in particular Pfalz and Rheinhessen. It is also grown in Italy, Austria, Switzerland, England, Canada and Japan.

The variety was first bred in Wurttemberg in 1929, but was not released until four decades later in 1969. It is named after Justinus Kerner, the 19th-Century German poet and writer of drinking songs.

Kerner Grapes © MIPAAF

Kerner has a number of traits that appeal to winegrowers. First of all, it is not fussy about where it is grown. In Germany, a land dominated by the site-specific Riesling, this is a key attribute. It is also high yielding, ripens reliably and, as it buds late, is protected from spring frosts.

Like Riesling, Kerner is high in acid and has the ability to age well for many years. As a varietal wine it lacks the flavor and textural refinement of Riesling, but shows attractive apple, pear and citrus characteristics, sometimes with a hint of stonefruit. It may also be used in various blends, including the infamous .

Related grape varieties include: Schiava, Riesling.

Food matches include: Europe: Zwiebelkuchen (onion tart) Asia: Yellowfin tuna (sashimi); Thai green curry Africa/Middle East: Grilled garlic chicken and figs with tahini sauce

Published by Wine-Searcher.com | Last updated 17-Apr-2014 by Wine-Searcher Staff

Best Buys: From Wikipedia, the free encyclopedia

Lagrein (pronounced lah-GRAH’EEN, lah-GRINE or lah- GRI’NE)[1] is a red wine grape variety native to the valleys Lagrein of South Tyrol, northern Italy. Along with Marzemino, it is a Grape (Vitis) descendant of Teroldego, and related to Syrah, Pinot noir and .[2]

The name suggests its origins lie in the Lagarina valley of Trentino. It was mentioned as early as in the 17th century, in records of the Muri Abbey near Bolzano.[3]

Lagrein grapes growing in New Zealand. Contents Colour of red berry skin 1 Wine regions Notable Trentino-Alto Adige/Südtirol 2 Styles regions 3 References Notable Lagrein Scuro, Lagrein Dunkel, 4 External links wines Lagrein Rosato, Lagrein Kretzer

Wine regions

Cultivation of Lagrein in South Tyrol usually results in the tannic red wines Lagrein Scuro, or Lagrein Dunkel, or the fragrant rosé wines Lagrein Rosato, or Lagrein Kretzer.[3] In recent years, winemaking techniques have changed, with shortened maceration periods and used oak to achieve less aggressive flavours.[3]

In Australia it is limited to some 15 producers, mostly in the cooler parts of the south-eastern states.[4] Lagrein was pioneered in Australia by Peter May of Melbourne University’s Burnley Campus who discovered a couple of vines in the "vine library" of the Commonwealth Scientific and Industrial Research Organisation at Merbein in northeast Victoria, and in part influenced by research by Richard Smart and Peter Dry, planted the variety in his garden-sized vineyard at Kyneton in 1988.[5]

There are small quantities of Lagrein grown in the Central Coast of California[6] where it produces single varietal wine and is also blended with Syrah and Petite Sirah, and an additional production vineyard in the Umpqua Valley AVA which has 5 acres (2.0 ha) planted.[7]

Styles

Lagrein produces wine which has high acidity and low pH, and highly tannic. Eric Asimov notes that Lagrein produces ... congenial, straightforward wines that can be deliciously plummy, earthy and chewy, dark and “ full-bodied but not heavy, with a pronounced minerally edge.[1] ”

References

1. ^ a b Eric Asimov (March 28, 2011). "Unfamiliar, but Worth Getting to Know" (http://www.nytimes.com/2011/03/30/dining/reviews/30wine.html). The New York Times. Retrieved 2011-04-15. 2. ^ Vouillamoz, J. F. ; Grando, M. S., Heredity (May 24, 2006). "Genealogy of wine grape cultivars: Pinot is related to Syrah" (http://www.nature.com/hdy/journal/v97/n2/full/6800842a.html). 3. ^ a b c winepros.com.au The Oxford Companion to Wine. "Lagrein" (http://www.winepros.com.au/jsp/cda/reference/oxford_entry.jsp?entry_id=1710). 4. ^ VinoDiversity.com Lagrein in Australia (http://www.vinodiversity.com/lagrein-australia.html) 5. ^ May, Peter, VinoDiversity.com Lagrein - finding a new winegrape variety for Australian vineyards (http://www.vinodiversity.com/lagrein.html) 6. ^ http://www.tarandroses.net/index.php?option=com_content&id=2633&Itemid=27 7. ^ Amaranth Ridge Vineyard (http://www.amaranthridge.com/vineyard.htm)

External links

Detailed info on Lagrein (http://www.lagrein.it/download/lagrein_rising_star.pdf) from lagrein.it (PDF)

Retrieved from "http://en.wikipedia.org/w/index.php?title=Lagrein&oldid=599467565" Categories: Wines of South Tyrol Red wine grape varieties

This page was last modified on 13 March 2014 at 18:23. Text is available under the Creative Commons Attribution-ShareAlike License; additional terms may apply. By using this site, you agree to the Terms of Use and Privacy Policy. Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization. Home > Grape Varieties > K-L > Lambrusco

Lambrusco Wine

Lambrusco is a brightly colored grape variety used to make sparkling red wines in Emilia-Romagna, northern Italy. More accurately, it is a collective term for a group of grape varieties – more than 60 Lambrusco varieties have been identified so far. Lambrusco vines are grown in several Italian wine regions, including Piedmont (Emilia-Romagna’s neighbor) and farther afield in Basilicata.

Lambrusco and its eponymous wine have an enviably high profile in the early 21st Century, largely the result of mass production for major markets, particularly the United States and northern Europe, in the 1980s. The days when Lambrusco wines were widely bottle-fermented in the methode traditionelle have gone, as has much of the quality and care that accompanied this more demanding production technique. Today, most wines bearing the Lambrusco name are made in bulk, and go through their secondary fermentation in large steel tanks. This is known as the Charmat method, sometimes known as the Italian Method as it was pioneered in northern Italy. The popularity of Lambrusco grew so rapidly in the 1980s that this was the only way of producing the required volumes quickly enough to satisfy demand, cheaply enough to keep the wines affordable.

Lambrusco Maestri Grapes

The pigment of Lambrusco grapes works well to create an alluring ruby color in wines; when well cared-for in the vineyard, and allowed to reach full phenolic ripeness, the grapes create a wine as intensely perfumed it is colored. Lambrusco’s bright purple-red hue is surpassed only by that of , another variety sanctioned for use under the Lambrusco DOC laws. Ancellotta grapes are used to bring color to the kind of watery, overcropped Lambrusco produced when yields are allowed to climb out of control.

A number of Lambrusco sub-varieties have their own DOC, namely Lambrusco di Sorbara, Lambrusco Grasparossa di Castelvetro and Lambrusco Salamino di Santa Croce. In addition to these there is the Modena DOC (created in 2009) and Reggiano, which was formerly known as Lambrusco di Reggiano. A wine made under any one of these titles must be made from at least 85 percent Lambrusco grapes (some are tied to specific sub-varieties, some are not). The remaining 15 percent is often made up with Ancellotta.

Maestri is one of many sub-varieties of Lambrusco used to produce the eponymous sparkling red. As well as being grown in its native region of Emilia-Romagna, it is cultivated further south in Basilicata. Outside Italy, Maestri has been successfully cultivated as far afield as Argentina (due mainly to the Italian migration there) and more recently, Australia.

Food matches include: Europe: Prosciutto di Parma (cured ham) Asia: Vegetable biryani Americas: Roasted turkey with cranberry sauce; cherry pie (sweet) Africa/Middle East: Beef with raisins

Published by Wine-Searcher.com | Last updated 13-May-2014 by Wine-Searcher Staff Malvasia From Wikipedia, the free encyclopedia

Malvasia (Italian pronunciation: [malvaˈziːa], also known as Malvazia) is a group of wine grape varieties grown Malvasia historically in the Mediterranean region, , Grape (Vitis) and the island of Madeira, but now grown in many of the winemaking regions of the world. In the past, the names Malvasia, Malvazia, and Malmsey have been used interchangeably for Malvasia-based wines; however, in modern , "Malmsey" is now used almost exclusively for a sweet variety of made from the Malvasia grape. Grape varieties in this family include Malvasia bianca, Malvasia di Schierano, Malvasia negra, Malvasia nera, Malvasia near di and a number of other varieties.[1]

Malvasia wines are produced in Italy (including Friuli- Venezia Giulia, , Apulia, Sicily, Lipari, Emilia- Romagna, and Sardinia), Slovenia, Croatia (including Istria), Corsica, the Iberian Peninsula, the Canary Islands, the island of Madeira, California, Arizona, Australia and Brazil. These grapes are used to produce white (and more rarely red) table wines, dessert wines, and fortified wines of the same name, Malvasia grapes on the vine or are sometimes used as part of a blend of grapes, such as in Color of berry skin Blanc . Species Vitis vinifera Also called Malvazia Contents Origin Greece Notable regions Mediterranean, California 1 History 2 Grape varieties and wine regions 2.1 Croatian varieties 2.2 Italian varieties 2.3 Portuguese varieties 2.4 Slovene variety 2.5 Common synonyms 3 Viticulture 4 Wines 4.1 Malmsey 5 See also 6 References 7 Further reading History

Most ampelographers believe that the Malvasia family of grapes are of ancient origin, most likely originating in Greece.[2] The name "Malvasia" is generally thought to derive from Monemvasia, a Venetian fortress on the coast of Laconia, known in Italian as "Malvasia"; this port would have acted as a trading center for wine produced in the eastern Peloponnese and perhaps in some of the Cyclades. During the Middle Ages, the Venetians became so prolific in the trading of "Malvasia wine" that merchant wine shops in Venice were known as malvasie.[2] A competing theory holds that the name is derived from the district of Malevizi, near the city [3][4] A map of the island fortress of of (known to the Venetians as Candia) on Crete. In Monemvasia in the 17th century any case, Malmsey was one of the three major wines exported from Greece in medieval times. (For other examples, see Rumney wine and Cretan wine). Also it is also known to be that wine the Edward IV drowned his brother in.

Both Monemvasia and Candia have lent their names to modern grape varieties. In Greece, there is a variety known as Monemvasia, evidently named after the port, though now grown primarily in the Cyclades. In western Europe, a common variety of Malvasia is known as Malvasia Bianca di Candia (white malmsey of Crete), from its reputed origin in that area. The Monemvasia grape was long thought to be ancestral to the western European Malvasia varieties, but recent DNA analysis does not suggest a close relationship between Monemvasia and any Malvasia varieties. DNA analysis does, however, suggest that the Athiri wine grape (a variety widely planted throughout Greece) is ancestral to Malvasia.[5][6]

Grape varieties and wine regions

Most varieties of Malvasia are closely related to Malvasia bianca. One notable exception is the variety known as Malvasia di Candia which is a distinctly different sub-variety of Malvasia. Malvasia bianca is grown widely throughout the world in places like Italy, the San Joaquin Valley of California, the Greek Islands of Paros and Syros, the Canary Islands, Rioja and Navarra.[2] Throughout central Italy, Malvasia is often blended with Trebbiano to add flavor and texture to the wine. In Rioja, it performs a similar function when blended with Viura.[7]

Croatian varieties Malvasia grapes Malvazija Istarska

Malvazija Istarska got the name after peninsula of Istria shared between Croatia, Slovenia and Italy (see also Slovene and Italian varieties). It represents one of the main white wines of Croatian Istria and the north Dalmatian coast. The vine was introduced to the area by Venetian merchants who brought cuttings from Greece.[2] The malvasia is called malvazija in Croatian language. It is the main white wine in the region.

Other

The Dalmatian Maraština (also known as Rukatac etc) is identical to the Italian variety Malvasia Lunga.

Italian varieties

Malvasia Istriana

In Italy this wine is grown in the Friuli-Venezia Giulia region in Collio DOC and Isonzo DOC. The name comes from the Istria peninsula spanning over Croatia, Slovenia and Italy (see also Croatian and Slovene varieties). The vine was introduced to the area by Venetian merchants who brought cuttings from Greece. Malvasia Istriana is also found in the Colli Piacentini region of Emilia where it is used to make sparkling wine known locally as champagnino or "little Champagne".[2] See also Croatian and Slovenian variety.

Malvasia di Grottaferrata, Malvasia di Bosa, Malvasia di Planurgia

In the 19th century and early 20th century, sweet passito style dessert wines made from the Malvasia grape were held in high esteem and considered among Italy's finest wines. Following World War II, lack of interest in the consumer market lead to a sharp decline in plantings with many varieties on the verge of extinction. Today only a few dedicated producers are still making these Malvasia dessert wines from local varieties including the Malvasia di Grottaferrata in Lazio, Malvasia di Bosa and Malvasia di Planurgia in Sardinia.[2]

Malvasia delle Lipari

Since the 1980s, dessert wines made from the Malvasia delle Lipari variety has seen a resurgence in interest on the volcanic Aeolian Islands off the north east coast of Sicily. With distinctive orange notes, this Sicilian wine saw its peak of popularity just before the phylloxera epidemic when the more than 2.6 million gallons (100,000 hectoliters) was produced annually.[2]

Malvasia nera

Malvasia and Trebbiano grapes going through the drying process to produce Vin Santo. While most varieties of Malvasia produce white wine, Malvasia nera is a red wine variety that is used primarily as a blending grape in Italy, being valued for the dark color and aromatic qualities it can add to a wine. The Piedmont region is the only significant produce to make varietal Malvasia nera with two DOC zones covering less than 250 acres (100 hectares)-Malvasia di Casorzo and Malvasia di Castelnuovo Don Bosco. In the Puglia regions of Brindisi and Lecce it is blended with Negroamaro while in the 1970s & 1980s, it was a frequent blending partner of Sangiovese in Tuscany. In recent times, Cabernet Sauvignon has been supplanting Malvasia nera in Tuscany in both planting and in use as a blending partner with Sangiovese.[2] Other regions growing Malvasia nera include the Bolzano region of Alto Adige, Sardinia, Basilicata and Calabria. Malvasia nerawines are often noted for their rich chocolate notes with black plums and floral aromas.[7]

Malvasia di Candia, Malvasia Puntinata, Malvasia di Lazio

The Lazio region of Frascati is the source of the majority of plantings of Malvasia di Candia, a distinct sub- variety of Malvasia that is not part of the Malvasia bianca branch of the grape family. It is most often used for blending with the related Malvasia Puntinata and Malvasia di Lazio being more highly prized due to their higher acidity and tendency to produce less flabby wines.[7]

Portuguese varieties

In Portugal, there are no fewer than 12 varieties known as "Malvasia" which may or may not be related to true Malvasia.[2]

Malvasia Fina

In 2004, there was nearly 18,533 acres (7500 ha) of Malvasia Fina grown in Portugal where it is also known as Boal (though it is most likely not related to the grape Bual which is used to produce the Boal style of Madeira). Malvasia Fina is found in the Douro where it is a permitted grape in the production of white Port. It is also found in the Tejo and the Dão DOC where it is grown on vineyard land located at high elevations.[2]

Malvasia Candida

Malvasia Candida (different from the variety known as Malvasia di Candia) has been historically grown on the island of Madeira being used to produce the sweetest style of Madeira wine known Malmsey.[2]

Malvasia Rei A Malmsey Madeira made from the Malvasia Rei is believed to be the grown in Spain for white Malvasia Candida grape. The production which may be related to the Malvasia family. In Portugal, dark color comes from the aging process. Malvasia Rei is grown in the Douro, Beiras and Lisboa region.[2]

Malvasia Corada Malvasia Corada is a synonym used in the Douro for an obscure white wine grape variety known as Vital that may or may not be related to true Malvasia.[2]

Malvasia da Trincheira

Malvasia da Trincheira is a synonym used in the Douro for the white Port grape Folgasão that may or may not be related to true Malvasia.[2]

Slovene variety

Istrska Malvazija or simply Malvazija (Italian Malvasia Istriana and Croatian Malvazija Istarska)

In Slovenian Istria the malvasia grape is grown in Koper area, especially on Debeli Rtič, Škocjan, Kortina and Labor. It is also grown in Italy and Croatia (see Italian and Croatian varieties). The vine was introduced to the area in the 14th century by Venetian merchants who brought cuttings from Greece.[2][8] Over matured grapes give a desert wine with non-fermented sugars and high alcohol level (around 12%) called sweet malvasia (Slovene and Coatian: sladka malvazija).[9]

Common synonyms

The various varieties of Malvasia are known under a wide range of synonyms including Malvasier in Germany, Malvazija and Malvazia in Eastern Europe. Despite its similarly sounding name, the French grape varieties (it is a widely used synonym) referred to variously as "Malvoisie" are not related to Malvasia. The one possible exception may be the Malvoisie of Corsica that ampelographers believe is actually the Vermentino grape that may be related to Malvasia.[2] Other synonyms for the various sub-varieties of Malvasia include Uva Greca, Rojal, Subirat, Blanquirroja, Blancarroga, Tobia, Cagazal and Blanca-Rioja.[10] Viticulture

While differences among the many sub-varieties of Malvasia exist, there are some common viticultural characteristics of the family. Malvasia tends to prefer dry climates with vineyards planted on sloping terrain of well drained soils. In damp conditions, the vine can be prone to developing various grape diseases such as mildew and rot. The rootstock is moderately vigorous and capable of producing high yields if not kept in check.[10] Wines

Malvasia grapes on the vine. Given the broad expanse of the Malvasia family, generalizations about the Malvasia wine are difficult to pin point. Most varieties of Malvasia are derived from Malvasia bianca which is characterized by its deep color, noted aromas and the presence of some residual sugar. The red varieties of Malvasia tend to make wines with pale, pinkish to light red color.[2] In their youth, Malvasia wines are characterized by their heavy body that is often described as "round" or "fat" and soft texture in the mouth. Common aroma notes associated with Malvasia include peaches, apricots and white currants. Red Malvasia wines are characterized by a richness and chocolate notes. Fortified Malvasia, such as Madeira, are noted for their intense smokey notes and sharp acidity. As Malvasia ages, the wines tend to take on more nutty aromas and flavors though many Malvasia have a short life span of only a few years after vintage.[7]

Malmsey

In the past, the names "Malvasia" and "Malmsey" have been used interchangeably. Presently, however, "Malvasia" generally refers to unfortified white table or dessert wines produced from this grape, while "Malmsey" refers to a sweet variety of Madeira wine, though the latter are also sometimes called "Malvasia" or "Malvazia". Further confusion resulted from the fact that, in the recent past, the term "Malmsey" referred to any very sweet Madeira wine, regardless of the grape variety from which it was made. This was an outcome of the devastation of Madeiran vineyards by phylloxera in the late 19th century, after which, production of Malvasia and other "noble grape" varieties on Madeira was greatly reduced for the next century. As a result, most non-vintage- A bottle of Malmsey Madeira dated "Malmsey" was made from the widely grown Tinta Negra Mole or even from fox grape varieties. This changed when Portugal entered the European Union in 1986; EU regulations required that any wine bearing the name "Malmsey" be made with at least 85% Malvasia grapes. Even further confusion results from the fact that vintage-dated Malmseys are often labeled "Malvasia" or "Malvazia", probably because the relatively rare vintage Malvasias were always made with Malvasia grapes even when most non-vintage "Malmsey" was being made from lesser varieties.[11] "Malvasia" or "Malvazia" is occasionally used by some companies for non-vintage Madeiras, especially those primarily marketed to Portuguese-speaking countries.

Malmsey is associated in English history with the death of George, Duke of Clarence,[12] brother of King Edward IV, who was executed in 1478 for plotting treason against his brother. Clarence was reported to have "drowned in a butt of Malmsey"; generally considered as a jovial reference to his heavy drinking although he could possibly have died this way.

See also

List of grapes List of Portuguese grape varieties

References

1. ^ "Malvasia" (http://www.epicurious.com/drinking/wine_dictionary/entry?id=7059), Epicurious wine dictionary. 2. ^ a b c d e f g h i j k l m n o p q J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 423-424 Oxford University Press 2006 ISBN 0-19-860990-6 3. ^ Kalligas, Haris. (2002). "Monemvasia, seventh--fifteenth centuries" (http://www.doaks.org/EconHist/EHB40.pdf). In: Montepulciano d'Abruzzo From Wikipedia, the free encyclopedia

Montepulciano d'Abruzzo is a red Italian wine made from the Montepulciano wine grape in the Abruzzo region of east-central Italy.[1] It should not be confused with Vino Nobile di Montepulciano, a Tuscan wine made from Sangiovese and other grapes.[2]

Montepulciano d'Abruzzo was classified as Denominazione di origine controllata (DOC) in 1968; a separate Denominazione di origine controllata e Garantita (DOCG) for wine produced around Teramo, Montepulciano d'Abruzzo Colline Teramane (Teramo hills), was established in 1995 and promoted in 2003.[3][4]

In the late 20th and early 21st century, Montepulciano d'Abruzzo earned a reputation as one of the most widely exported DOC wines in Italy.[4] It is typically dry with soft tannins and often consumed young.

In addition to Montepulciano, up to 15% Sangiovese is permitted in the Montepulciano grape growing in the blend. Wines aged by the maker for more than two years may be labeled Abruzzo region of east-central Italy. "Riserva." [5]

Contents

1 Wine region 2 DOC requirements 2.1 Colline Teramane DOCG 3 Wine styles 3.1 Cerasuolo 4 References

Wine region

The DOC region for Montepulciano d'Abruzzo covers a vast expanse of land in the Abruzzo region between the Apennines foothills down to a few miles inland from the Adriatic coast.[2] The region is one of Italy's most mountainous with more than 65% of all Abruzzo being considered mountainous terrain with the Apennines peaks reaching up to 9000 feet above sea level. The hillside vineyards planted on calcareous clay benefit from warm and significant sun exposure that is ventilated by dry breezes coming off the Adriatic.[6] Montepulciano is produced in all four provinces of Abruzzo--L'Aquila, Chieti, Pescara and Teramo—with the southern fertile province of Chieti producing the largest total quantity of wine. The mountainous province of L'Aquila is noted mainly for the dry rose labeled as Cerasuolo produced in the DOC. The most favorable vineyards are planted in the northern provinces of Pescara and Teramo with the later having it own DOCG designation above Montepulciano d'Abruzzo.[6] These northern provinces benefit from having less fertile soils with more ferrous clay and limestone mix and higher elevations as the Apennines draw closer to the Adriatic. This creates cooler micro-climates that tend to produce more concentrated wines.[4]

In 2004, there were approximately 18,000 acres (7,300 ha) planted in the DOC.[3] In 2005, the DOC produced over 500,000 hectoliters of wine with more than two thirds of it being produced in the Chieti province.[4] DOC requirements

Under Italian wine laws, Montepulciano d'Abruzzo can be produced as a rosé (where it is usually labeled as Cerasuolo). The Map of the Abruzzo region and its four provinces wine must be where Montepulciano d'Abruzzo is produced. composed of a minimum of 85% Montepulciano with up to 15% of Sangiovese permitted to fill out the remainder of the wine. Grapes are harvested to a yield no greater than 14 tonnes per hectare.[3]

The wine must be aged for a minimum of 5 months prior to release with bottles labeled as Vecchio further aged a minimum of two years in wood barrels. Additionally, all Montepulciano d'Abruzzo wines must have a A Montepulciano d'Abruzzo wine minimum alcohol level of at least 12%.[3] labelled as being made from old vines. Colline Teramane DOCG

Within the Montepulciano d'Abruzzo DOC region is the smaller Colline Teramane (Teramo hills) DOCG that is produced in the province of Teramo from vineyards planted in Teramo and 30 surrounding communes. Established first as a DOC in 1995, the region was promoted to DOCG status in 2003.[4] The regulations for the wine are similar to Montepulciano d'Abruzzo except that the wine needs to be made from a minimum of 90% Montepulciano with a maximum of 10% Sangiovese permitted.[6] Wine styles According to wine expert Oz Clarke, Montepulciano d'Abruzzo is often a deeply colored wine with pepper and spice notes. It can be described as "rustic" which Clarke says is less pronounced when the wine is paired with food.[2] Master of Wine Mary Ewing-Mulligan describes the wines as aromatic, tannic and with low acidity.[6] According to Italian wine expert Joe Bastianich, Montepulciano d'Abruzzo's can be highly aromatic with earthy notes and black berries and have inky-purple color with a thick, almost syrupy mouthfeel.[4]

While Montepulciano d'Abruzzo is often consumed young, the wine Montepulciano d'Abruzzo is often paired does have some aging potential with producers such as Stefano with food. Illuminati of the Controguerra winery Illuminati noting that the wine doesn't really change much in 10 years which can have its benefits and disadvantages because "on one hand, you open a well-aged Montepulciano and it is still fresh and full-bodied. On the other hand, you don't always get the more complex secondary aromas that develop with age."[4]

Cerasuolo

The rosé style of Montepulciano d'Abruzzo is labeled as Cerasuolo which means "cherry-red" and relates to the deep color the wine gets even with very brief skin-contact with the highly pigmented skins of the Montepulciano grape. According to Bastianich, Cerasuolo's tend to be medium-body and rather hearty for an Italian rosé with aromas of orange peel, cinnamon, strawberry and dried cherries.[4] References

1. ^ winepros.com.au. Oxford Companion to Wine. "Montepulciano" (http://www.winepros.com.au/jsp/cda/reference/oxford_entry.jsp?entry_id=2063). 2. ^ a b c O. Clarke Oz Clarke's Encyclopedia of Wine pg 251 Time Warner Books, London 2003 ISBN 0-316-72654-0 3. ^ a b c d P. Saunders Wine Label Language pp. 182 Firefly Books 2004 ISBN 1-55297-720-X 4. ^ a b c d e f g h J. Bastianich & D. Lynch Vino Italiano pg 280-283 Crown Publishing 2005 ISBN 1-4000-9774-6 5. ^ Robinson, Jancis, Vines, Grapes & Wines, p.212, Mitchell Beazley 1986, ISBN 1-85732-999-6 6. ^ a b c d M. Ewing-Mulligan & E. McCarthy Italian Wines for Dummies pg 188-190 Hungry Minds 2001 ISBN 0-7645- 5355-0 Retrieved from "http://en.wikipedia.org/w/index.php?title=Montepulciano_d%27Abruzzo&oldid=602634485" Categories: Red wine grape varieties Wine grapes of Italy Italian DOC

This page was last modified on 3 April 2014 at 20:57. Text is available under the Creative Commons Attribution-ShareAlike License; additional terms may apply. By using this site, you agree to the Terms of Use and Privacy Policy. Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization. Home > Grape Varieties > M-N > Montepulciano

Montepulciano Wine

Montepulciano is a red wine grape variety grown widely in central Italy, most notably its eastern Abruzzo, Marche and Molise regions. The variety was named after the Tuscan parish of Montepulciano, but, confusingly, is not used in the famous wines produced there (see Vino Nobile di Montepulciano).

Globally appreciated for their soft flavors, strong color and gentle tannins, Montepulciano wines are typically best consumed in their youth and with food. The deep purple juice of Montepulciano grapes is used in varying proportions to produce wines under roughly 50 of Italy's DOC and DOCG titles. Although sometimes used on its own, it also responds well to blending with other varieties, most successfully Sangiovese - its close relative and Italy's most widely planted grape variety.

Montepulciano Grapes © MIPAAF

At the turn of the new century, Montepulciano was Italy’s second most planted red wine variety, just behind Sangiovese and marginally ahead of Barbera. Its popularity is to both the approachable style of the wines it produces, and because the variety gives reliably high yields.

The most famous Montepulciano wines come from the east coast of Italy, specifically the Abruzzo region. Here, vast volumes of Montepulciano are produced on the low hills and flatlands around the Adriatic coast, and marketed under the Montepulciano d’Abruzzo DOC title. Abruzzo's finest examples of Montepulciano come from the region's north, in the Colline Teramane foothills. Although slightly more expensive because of their DOCG status, these nonetheless represent excellent value for money.

Two other star-performing central Italian wines made from Montepulciano grapes are Rosso Conero and Rosso Piceno, both from the Marche region. Despite the fact that these wines are often of higher quality than their mass-produced d'Abruzzo counterparts, they are markedly less famous. This is probably because their names communicate nothing about the grape variety they're made from – something of a marketing disadvantage in the modern, varietal-focused global wine market.

While some grapes (Chardonnay, Muscat and the various Pinot varieties spring to mind) are extremely versatile, and can be used to produce wines of various styles (still, sparkling, dry, sweet), Montepulciano has so far developed a reputation only for its dry red table wines. And while this reputation is largely accurate, a notable exception can be found in the brighter, lighter, cherry-colored Cerasuolo d’Abruzzo.

Small quantities of Montepulciano are grown in New Zealand, Australia and the USA. Some of these wines show real promise but are still widely regarded as being in the experimental stage. Synonyms include: Cordisco, Morellone, Primaticcio, Uva Abruzzo, Violone.

Popular blends include: Montepulciano – Sangiovese, Montepulciano – Syrah.

Food matches include: Europe: Spinach-stuffed roasted veal (arrosto di vitello ripieno di spinaci); orecchiette pasta with tomato, basil and hard ricotta (rosé) Asia: Beef satay (satai sapi); curried eggplant Americas: Deep-dish pizza; pork-stuffed potato pancakes (milcao relleno con chicharrones) Australasia/Oceania: Beetroot, apple and watercress salad (rosé); confit duck with roasted almond crisps

Published by Wine-Searcher.com | Last updated 08-Apr-2014 by Wine-Searcher Staff

Best Buys:

Approximate (ex-tax) price: $ 17

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2009 Il Conte Montepulciano d'Abruzzo, Italy Avg Price: $6 | Score: 87

2008 Zonin Montepulciano d'Abruzzo, Italy Avg Price: $6 | Score: 87

2010 Citra Montepulciano d'Abruzzo, Italy Avg Price: $6 | Score: 83 Where it's used: Moscato d'Asti From Wikipedia, the free encyclopedia

Moscato d'Asti is a "Denominazione di origine controllata e garantita" sparkling white wine produced mainly in the Moscato d'Asti (Italian Wine) province of Asti, north-west Italy, and in smaller nearby regions in the provinces of Alessandria and Cuneo. The wine is sweet and low in alcohol, and often enjoyed with dessert. Thus it is considered a dessert wine. It is from the Moscato bianco grape. A related wine, Asti, is produced in the same area from the same grape.

Grown in the tiny hilltop town of Asti on Montferret in Northwest Piedmont, Italy, Moscato d’asti is made by small producers in small batches.[1] Moscato is named such because of its earthy musk aroma. The ancient Romans called it the apiana. In the Medieval ages, its diffusion was great and the first certain documents that attest to its presence in Piedmont date as far back as the 1300s.[2] Wine type DOCG Piedmont winemakers traditionally make this low alcohol wine with Muscat à Petits Grains (also known as Moscato Decree of institution 14/11/1977 bianco that is considered the greatest of the Muscat family of Gazzetta Ufficiale 20/01/1978 nr. 20 grapes. This petite berry varietal ripens early and produces a Yield 1,000 t/km² wide range of wine styles: light and dry, slightly sweet and Maximum grape yield 75,0% sparkling or a rich, honey-like dessert wine.[3] Alcohol by volume of grape 10,0% (natural) Contents Alcohol by volume of wine 11,0% (minimum) 1 History Net dry extract (minimum) 15,0‰ 2 Winemaking Origin Asti 3 In popular culture Ingredient grapes Moscato Bianco: 4 References 100.0%

History

Cultivated for hundreds of years in the Piedmont DOCG in Italy, Moscato bianco is considered of the oldest grapes grown in that area. Although Moscato has been cultivated and made in the area, modern production of Moscato d’Asti as it is known now began in the 1870s. Made in the frizzante style, Moscato d’asti was the wine that winemakers made for themselves. This low-alcohol wine could be drunk at noontime meals and would not slow down the winemaker or his workers. After the workday was done, the Piemontese tradition of long, multicourse evening meals gave Moscato d’asti the purpose of a digestif that cleaned the palate and stimulated the palate for dessert.[4] Winemaking

The cooler region in which Moscato bianco is grown and produced has the perfect blend of limestone and sandstone soils that give the provide hydration and flavors to the grapes. The grapes are harvested when the brix is optimal and then crushed. The must is chilled almost to the point of freezing to keep the fermentation process at a halt until the time is right. By law, Moscato D’Asti can only be 5.5% abv so the fermentation process is halted with a lot of the natural sugars still left in the wine. Unlike Champagne, there is no secondary fermentation allowed in the bottle. Right before bottling, the Moscato d’Asti goes through a filtration process that leaves the wine with a translucent golden color.[5]

In popular culture

Since 2011, Moscato d’Asti sales have risen 73% and still rises around 10-15% per year in the US by consumers under the age of 45.[6] Such A pink Moscato d'Asti made in the rise has been attributed to the affordability of the wine (most range from rosé style. $10-20) and the adoption of Moscato d’Asti as the drink of choice by hip-hop culture since Champagne’s fall from grace.[7]

Since the managing director of Champagne house Louis Roederer’s fatal mistake of stating “we forbid people from buying it” when he was asked if the thought hip-hop’s “bling culture” hurt the brand, Champagne’s popularity as the drink of choice for hip-hop plummeted.[8] Jay-Z began a boycott against the brand and the Moscato d’Asti craze took over.[9] References

1. ^ MacNeil, Karen. The Wine Bible. New York: Workman Publishing. p. 335. ISBN 978-1-56305-434-1. 2. ^ Wine Pass Italy [1] (http://www.winepassitaly.it/index.php/en/learn/piedmont-wines-and-grapes/item/303-moscato) 3. ^ MacNeil, Karen. The Wine Bible. New York: Workman Publishing. p. 335. ISBN 978-1-56305-434-1. 4. ^ MacNeil, Karen. The Wine Bible. New York: Workman Publishing. p. 335. ISBN 978-1-56305-434-1. 5. ^ Marcis, Richard. "Italy's Fizzy and Fun Gift to the World" (http://www.winewordswisdom.com/wine_reviews/moscato-dasti.html). Wine Words Wisdom. Retrieved 24 February 2014. 6. ^ Haynes-Peterson, Robert. "Moscato Mosaic: Moscato Sales Have Skyrocketed, Thanks to a Whole New Group of Wine Fans" (http://www.beveragemedia.com/index.php/2012/02/moscato-mosaic-moscato-sales-have-skyrocketed- thanks-to-a-whole-new-group-of-wine-fans/). Beverage Media Group. Retrieved 23 February 2014. 7. ^ O'Donnell, Ben. "Moscato Mania" (http://www.winespectator.com/webfeature/show/id/46357). Wine Spectator. Mourvèdre From Wikipedia, the free encyclopedia (Redirected from Mouvedre)

Mourvèdre (also known as Mataró or Monastrell) is a red wine grape variety that is grown in many regions around the Mourvèdre world including the Rhône and Provence regions of France, Grape (Vitis) the Valencia and Jumilla denominación de origens of Spain, California and Washington State and the Australian regions of South Australia and New South Wales. In addition to making red varietal wines, Mourvèdre is a prominent component in "GSM" (Grenache, Syrah, and Mourvedre) blends. The variety is also used to make rosé and port-style fortified wines.[1]

Mourvèdre tends to produce tannic wines that can be high in alcohol. The style of wine produced from the grapes varies greatly according to where it is produced, but according to wine expert Jancis Robinson Mourvèdre wines often have wild game and/or earthy notes to them, with soft red fruit flavors.[2] According to wine expert Oz Clarke, young Mourvèdre can come across as faulted due to the reductive, sulfur notes and "farmyard-y" flavors that some wines can Mourvèdre grapes exhibit before those flavors mellow with age.[3] Species Vitis vinifera The variety can be a difficult grape to grow, preferring "its Also called Mataró, Monastrell, (more) face in the hot sun and its feet in the water" meaning that it Origin Mediterranean coast of Spain needs very warm weather, a low leaf-to-fruit ratio but adequate water or irrigation to produce intensely flavored Notable France, Spain, Australia, regions California fruit that is not overly jammy or herbaceous.[3] The vines' susceptibility to many viticultural hazards such as powdery and downy mildew as well as overly vigorous foliage can present additional problems for vine growers.[1]

Contents

1 History 2 Viticulture 3 Wine regions 3.1 New World 3.2 Other regions 4 Winemaking and wine styles 5 Synonyms and relationship to other grapes 6 References

History

Most wine historians agree that Mourvèdre is likely Spanish in origin though its exact history is difficult to pinpoint.[1] The variety was probably introduced to Catalonia by the Phoenicians around 500 BC. The French-adapted name Mourvèdre likely came from Murviedro (Mourvèdre in Catalan, nowadays Sagunt) near Valencia while the Spanish name Mataró likely came from Mataró, Cataluña near the modern-day city of .[4] Despite this close association with Murviedro and Mataró, the grape became known in Spain as Monastrell for reasons that are still unknown though Oz Clarke speculates that a "neutral" name may have been chosen so as not to offend the local pride of both regions.[3]

While it likely arrived earlier, Mourvèdre had a well-established presence in Roussillon region of France by at least the 16th century [4] Mourvèdre from an early 20th- where it spread eastwards towards Provence and the Rhone. There it century text had a well established foothold until the phylloxera epidemic of the mid to late 19th century decimated plantings.[1] As the French and other European wine regions recovered from the phylloxera scourge by grafting Vitis vinifera varieties to American rootstock, it was discovered that Mourvèdre vines did not take well to the grafting and many vineyards were replanted to other varieties.[5]

Mourvèdre arrived in California in the 1860s as part of the Pellier collection.[4] The variety, known as Mataro, was used primarily for bulk produced jug wines. In the late 20th century, interest in Mourvèdre as a premium grape variety picked up as the Rhone Rangers began seeking out old vine plantings of the variety in vineyards Contra Costa County. In the 1990s, critically acclaimed bottlings from Bonny Doon Vineyard and Cline Cellars Winery promoted increase demand in the variety and by the mid-2000s, plantings of Mourvèdre in California had risen to 260 ha (650 acres).[1]

In Australia, the variety (known there as Mataro) has had a long history in the country with plantings dating back to the mid-19th century. In the 1980s, many of these old vine plantings were uprooted in a government sponsored vine pulling scheme but some still survive and are producing today. While historically the variety was used mainly as an anonymous blending grape in fortified wines, the variety saw a rise in interest in the 1990s as producers started receiving acclaim for GSM (Grenache, Syrah, and Mourvedre)[6] blends (many from the surviving, low yield old vine plantings). With a slight increase in planting there were more than 1000 ha of Mataro in Australia by the mid-2000s.[1] Viticulture According to ampelographer Pierre Galet Mourvèdre thrives in warm climates as the variety has a tendency to both bud and ripen very late. While the variety can recover well from late spring frost due to the late budding, it is can be very temperature sensitive throughout its growing season with even low winter temperatures affecting its dormancy.[1] Though the grape can adapt to a variety of vineyard soil types, the most ideal sites are very warm, south facing () slopes with shallow, clay soils that can retain the necessary moisture to keep the vines "feet" wet without letting it grow its foliage too vigorously.[3] In addition to a warm climate, Mourvèdre also does best in a dry climate with sufficient wind to protect it from the viticultural hazards of powdery mildew and downy mildew.[1]

The grape clusters of Mourvèdre are relatively compact, enhancing its susceptibility to mildew, with small thick-skinned berries that are high in both color and flavor phenolics, particularly tannins. Even though the variety ripens late, it has the potential to ripen to high Brix sugar levels which can translate into a high alcohol level during fermentation. The vine can also be very vigorous, producing abundant foliage that can shade the grape clusters, affecting canopy management decisions for growers.[1] In Australia and California, many of the oldest plantings of Mourvèdre are bush trained as the vines grows well vertically but the variety can be grown under many different kinds of vine training Mourvèdre leaf. systems.[3]

The harvest window for the grape tends to be very short once its reaches peak ripeness, with acidity rapidly fallen and the grapes soon desiccating and developing "prune-y" flavors.[3] One advantage of the thick skins is that Mourvèdre can withstand late harvest rains without the berries swelling and bursting like thinner skin varieties such as Grenache. In regions such as the Paso Robles AVA of California, it is often one of the last varieties to be harvest sometimes hanging onto the vine until early November.[5]

Mourvèdre produces medium-size, compact bunches that are usually conical in shape with a small wing cluster that may be discarded during green harvesting. The leaves often have truncate cuneiform "wedge" shape. Since World War II, newer clones and better rootstock have been developed that have allowed Mourvèdre vines to be grafted more easily. Today many plantings of Mourvèdre are to 110R and 41B rootstocks.[7] Wine regions

In Spain, Mourvèdre (where the grape is known as Monastrell) was the fourth most widely planted red wine grape variety at the turn of the 21st century with around 63,000 hectares (155,000 acres) in 2004. Like many other Spanish varieties, its numbers have been declining in recent years (in 1996 there was over 100,000 ha/250,000 of the vine planted in Spain[8]) as growers pull up older plantings and replant them with popular international varieties such as Cabernet Sauvignon and Chardonnay. However, the variety still has a strong hold in eastern Spain where it is widely planted in several Spanish wine regions around Murcia and the . Under Spanish wine law, Monastrell is one of the primary red wine grape varieties in the DOs of Jumilla, Yecla, Valencia, Almansa and Alicante.[1] Other Spanish DOs where Monastrell is a permitted variety include Binissalem-Mallorca and Plà i Llevant in the Balearic Islands, Bullas, Catalunya, Cariñena, Costers del Segre, Manchuela, Penedès and . Mourvedre is even permitted in the white sparkling wine Cava though it is rarely used.[9]

In France, Mourvèdre doesn't grow much farther north than the Châteauneuf-du-Pape AOC in the southern Rhône and even there has some trouble ripening in cooler vintages. It tends to most consistently producer in the warmer Provençal region of Bandol AOC along the Mediterranean coast where the growing season is often 5 °C warmer.[3] While plantings have been declining in Spain, they have been increasing in France, particularly in the Languedoc-Roussillon region where the grape variety has seen growing popularity as both a varietal wine and as a blending component. After the phylloxera epidemic of the late 19th century and with declining interest in the variety for most of the 20th century, there were less than 900 ha in 1968, mostly in the southern Rhône and the Bandol AOC of Provence. But the spark of interest and international investment in the Languedoc saw planting sharply increase and by 2000 there were over 7,600 ha of Mourvèdre planted throughout Southern France.[1]

While Bandol is the AOC region that most prominent features Mourvèdre (by law all red Bandols must contain at least 50% Mourvèdre), other Appellation d'origine contrôlée (AOC)s that has Mourvèdre as a permitted variety include Cassis, Collioure, Corbières, Costières de Nîmes, Coteaux d'Aix-en- Provence, Coteaux du A rosé Bandol wine from Provence Languedoc, Coteaux de made mostly from Mourvèdre. Pierrevert, Coteaux Varois, Côtes du Luberon, Coteaux du Tricastin, Côtes de Provence, Côtes du Rhône, Côtes du Rhône Villages, Côtes du Roussillon, Côtes du Roussillon Villages, Côtes du Ventoux, Faugères, Fitou, Palette, A Mourvedre from the Horse Heaven [10] Saint-Chinian, Gigondas, Lirac, Minervois and Vacqueyras. In Hills AVA in Washington State. Châteauneuf-du-Pape it is one of the 18 permitted varieties in the red wine but is often a secondary component behind Grenache and Syrah. The exceptions are notable blends from producers such as Château de Beaucastel which often has Mourvèdre account for more than a third of the blend.[5] As of 2009, Mourvèdre accounted for 6.6% (213 ha) of all Châteauneuf-du-Pape plantings.[7]

New World

In the United States, Mourvèdre is found primarily in California and Washington State with some limited plantings in Arizona, Missouri and Virginia. In the US, the style of Mourvèdre tends to be less tannic than Old World examples such as Bandols.[3] In Washington State, the grape was first planted at in the Yakima Valley AVA in 1983. The 1990s and 2000s saw an increase of plantings of the variety, most notably at Alder Ridge Vineyard and Destiny Ridge Vineyard in the Horse Heaven Hills AVA and Ciel du Cheval Vineyard in the Red Mountain AVA. In Washington, the grape is used in both varietal and Rhone-style blends where it provides a medium body structure with cherry fruit flavors as well smokey, spicy and gamy notes.[11]

In California, Mourvèdre was first planted in the United State when it arrived in the 1860s as part of the Pellier collection[4] and was likely first planted in Santa Clara County.[5] The variety, known as Mataro, was widely planted in anonymous field blends that was used primarily for bulk produced jug wines. From the middle of the 20th century, it saw its plantings rapidly decline from more than 2700 acres in 1968 to less than a third of that by the 2000s.[12] It numbers would have likely declined even more drastically had the variety not capture the interest of Rhone Rangers in the late 20th century who began seeking out old vine Mourvèdre/Mataro was first planted plantings of the variety in vineyards Contra Costa County. On the heels in Washington State at Red Willow of some critically acclaimed varietal and Rhone-style blends (as well as Vineyard in the Yakima Valley. the introduction of better quality clones) featuring Mourvèdre plantings in California risen slightly from 260 ha (650 acres) at the turn of the 21st century to 900 acres in 2010.[1][12]

There are around 12 square kilometres of Mourvèdre in Australia, where it is also known as Mataro though more producers have begun adopting the French name Mourvèdre. While the grape has a long history of being used for generic cask wines and fortified wine, it has recently become more popular in highly acclaimed GSM blends with Grenache and Syrah.[13] Like many grape varieties, Mourvèdre was first introduced to Australia as part of James Busby's collection of cuttings from his European travels in the 1830s. There it was quickly established in the South Australia wine region of the Barossa Valley by Lutheran immigrants from the Silesia Province in Prussia. From there it was spread by English immigrants to the McLaren Vale region south of Adelaide. Some of the oldest continually producing vines of Mourvèdre are in the region of Riverina or South Australian wine region of Riverland.[14]

Other regions

According to Pierre Galet, there are some plantings of Mourvèdre in under a variety of synonyms that have not all been fully identified.[1] In South Africa, Rhone-style producers have also begun working with the variety.[3] Winemaking and wine styles

The small, thick-skin berries of Mourvèdre are high in phenolic compounds that have the potential to produce a deeply colored, very tannic wine with significant alcohol levels if harvested at high sugar levels. However, the variety is rarely harvested at sugar levels below 13% alcohol (approx 23 Brix) because the flavors at those lower levels are often very weak and herbaceous.[3] In winemaking, wines made from Mourvèdre are prone to both oxidation and reductive flavors (such as hydrogen sulfide) if care is not taken at the winery.[1] While in Bandol, it is common to ferment Mourvèdre with the stems, the grapes usually go through a crusher/destemmer in New World regions such as a California due to the harsher, green tannins that are more typical of the stems in those regions. While the wine can be stored in oak barrels, it often does not absorb oak flavors as well as other varieties (such as Merlot and Cabernet Sauvignon) so it is often stored in neutral oak or large format barrels.[5]

In many regions of the world, Mourvèdre is often blended with other varieties such as Grenache and Syrah in the "GSM" blends of Rhône, Australia and the United States. In these blends, Mourvèdre often provides color, fruit and some tannic structure to compliment the fruity Grenache and elegant Syrah. In Provence and Rhône it also sometimes blended with Cinsault and Carignan as part of both red table wines and rosé. In Australia, the variety is sometimes used in fortified port-style wines.[1]

According to wine expert Jancis Robinson, in favorable vintages Mourvèdre can produce highly perfumed wines with intense fruit flavors and notes of blackberries and gamy or meaty flavors.[1] Oz Clarke notes that some examples of Mourvèdre may come across as faulted in their youth with "farmyard-y" and strong herbal flavors. As the wine ages, more earthy tertiary aromas may develop before becoming more leather and gingerbread aroma notes.[3]

In both Old and New World wine regions, Mourvèdre is a popular grape to be used in rosé winemaking. These wines can be made as a dedicated rosé where the skins are allowed only a brief period of skin contact (a few hours or a single day) before they are pressed or as saignée where some of the juice destined Example of Mourvèdre (left) for a red Mourvèdre is "bled off" during and a saignée rosé (right) fermentation creating two separate wines separated from the same —a darker, more concentrated red wine fermentation batch after a [15] and the lighter rosé. A Spanish Mourvèdre, known here as few days of skin contact Monastrell, from the Bullas wine Synonyms and region. relationship to other grapes

Mourvèdre is the name used in France; there are 95 other names, including Mataró, which is used in Portugal and parts of the New World; and Monastrell, which is used in Spain.[16] In English-speaking wine producing areas, Mourvèdre is most commonly used and is the official name used by the U.S. Alcohol and Tobacco Tax and Trade Bureau.[4] Despite the similarities of its synonyms, Mourvèdre has no relation to the Spanish wine grape Graciano which is also known as Morrastel in France.[8]

At one point, the grape Balzac blanc was thought to be a color mutation of Mourvèdre due to the similarities in synonyms with Mourvèdre also being known as Balzac noir. However, DNA analysis at the turn of the 21st century showed that the two varieties had no relation.[17] Despite having the synonym , Mourvèdre has no known relationship to the Lombardy wine grape of the same name with the later being an offspring of the Piedmontese wine grape Nebbiolo.[18] References

1. ^ a b c d e f g h i j k l m n o p J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pp. 459-460 Oxford University Press 2006 ISBN 0-19-860990-6 2. ^ Robinson, Jancis Vines, Grapes & Wines Mitchell Beazley 1986 ISBN 1-85732-999-6 3. ^ a b c d e f g h i j k Oz Clarke Encyclopedia of Grapes pg 140-141 Harcourt Books 2001 ISBN 0-15-100714-4 4. ^ a b c d e Integrated Viticulture Online s.v. Mourvedre (http://ucce.ucdavis.edu/datastore/datastoreview/showpage.cfm? usernumber=21&surveynumber=351), University of California. 5. ^ a b c d e Tablas Creek Vineyard "About Mourvèdre: (http://www.tablascreek.com/vineyard_and_winemaking/grapes/mourvedre)" Grape Variety Guide. Accessed: July 2nd, 2012 6. ^ Joseph LaVilla. The Wine, Beer, and Spirits Handbook (http://books.google.co.uk/books?id=o3- iDRfXgrsC&pg=PA248#v=onepage&q&f=false). p. 248. 7. ^ a b H. Karis The Châteauneuf-du-Pape Wine Book pg 76 Kavino Publishing (2009) ISBN 9789081201711 8. ^ a b J. Robinson Jancis Robinson's Guide to Wine Grapes pg 115-116 Oxford University Press 1996 ISBN 0-19- 860098-4 9. ^ P. Saunders Wine Label Language pg 230-241 Firefly Books 2004 ISBN 1-55297-720-X 10. ^ P. Saunders Wine Label Language pg 37-109 Firefly Books 2004 ISBN 1-55297-720-X 11. ^ P. Gregutt "Washington Wines and Wineries: The Essential Guide" pg 72 University of California Press 2007 ISBN 0- 520-24869-4 12. ^ a b C. E. Olken and J. Furstenthal The New Connoisseurs' Guidebook to California Wine and Wineries pg 43 University of California Press, Berkeley (2010) ISBN 9780520253131 13. ^ Radden, Rosemary. "Grapes and Wines of the World" (http://www.slsa.sa.gov.au/site/page.cfm? area_id=15&nav_id=553). The State Library of South Australia, GPO Box 419, Adelaide SA 5001. Retrieved 15 April 2007. 14. ^ Halliday, James. Wine Atlas of Australia pgs 15-18, 40-43 & 78 Berkeley: University of California, 2007. ISBN 0520250311 15. ^ E. Goldstein "Perfect Pairings" pg 5 University of California Press 2006 ISBN 978-0-520-24377-4 16. ^ E. Maul; R. Eibach (1999-06-00). "Vitis International Variety Catalogue" (http://www.vivc.de/datasheet/dataResult.php?data=7915). Information and Coordination Centre for Biological Diversity of the Federal Agency for Agriculture and Food. Retrieved 15 April 2007. 17. ^ J. Robinson, J. Harding and J. Vouillamoz Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours pg 82, Allen Lane 2012 ISBN 978-1-846-14446-2 18. ^ J. Robinson, J. Harding and J. Vouillamoz Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours pgs 701-702, 915 Allen Lane 2012 ISBN 978-1-846-14446-2

Retrieved from "http://en.wikipedia.org/w/index.php?title=Mourvèdre&oldid=605213913" Categories: Red wine grape varieties French wine Müller-Thurgau From Wikipedia, the free encyclopedia (Redirected from Muller thurgau)

Müller-Thurgau is a white grape variety (sp. Vitis vinifera) which was created by Hermann Müller from the Swiss Müller-Thurgau Canton of Thurgau in 1882. It is a crossing of Riesling with Grape (Vitis) Madeleine Royale. It is used to make white wine in Germany, Austria, Northern Italy, Hungary, England, Australia, the Czech Republic, Slovakia, Slovenia, New Zealand, the United States and Japan. There are around 42,000 hectares (104,000 acres) cultivated world-wide, which makes Müller- Thurgau the most widely planted of the so-called "new breeds" of grape varieties created since the late 19th century. Although plantings have decreased significantly since the 1980s, as of 2006 it was still Germany's second most planted variety at 14,000 hectares and 13.7% of the total vineyard surface.[1] In 2007, the 125th anniversary was celebrated at the Geisenheim Grape Breeding Institute. Müller-Thurgau is also known as Rivaner (Austria, Germany, Luxembourg, and especially for dry wines), Riesling x Sylvaner, Riesling- Sylvaner (Switzerland), Johannisberg (Wallis canton in Switzerland) and Rizlingszilváni (Hungary).

Müller-Thurgau grapes Contents Color of Blanc berry 1 History of the grape variety skin 1.1 Genealogy Species Vitis vinifera 2 German growing regions Also Rivaner, Riesling x Sylvaner 3 Growing regions called 3.1 Europe Origin Thurgau, Switzerland 3.2 Rest of the world Notable Austria, Czech Republic, Germany, 4 Synonyms regions Hungary, Luxembourg, Slavonia, 5 References Slovakia 6 Further reading Hazards Mildew 7 External links

History of the grape variety Most grapes have been created from a desire to harness qualities in two separate grapes and to generate a new vine that combines the qualities of both.

When Dr. Müller created the grape in the Geisenheim Grape Breeding Institute in the late 19th century, his intention was to combine the intensity and complexity of the Riesling grape with the ability to ripen earlier in the season that the grape possesses. Although the resulting grape did not entirely attain these two qualities, it nonetheless became widely planted across many of the German wine-producing regions.

By the 1970s, Müller-Thurgau had become Germany's most-planted grape. A possible reason for the popularity of this varietal is that it is capable of being grown in a relatively wide range of climates and soil types. Many of these vines were planted on flat areas that were not particularly suitable for growing other wine grapes because it was more profitable than sugar beet, which was the main alternative crop in those locations. The vines mature early and bring large yield quantities, and are less demanding as to planting site than for example Riesling. Müller-Thurgau wines are mild due to low acidic content, but nevertheless fruity. The wines may be drunk while relatively young, and Per cent share of common grape varieties in with few exceptions are not considered to improve with age. Germany 1964-2006. Note Müller-Thurgau's These facts meant that Müller-Thurgau provided an increase and decrease. Data taken from German economical way to cheaply produce large amounts of Wine Statistics.[1][2][3][4] medium sweet German wines, such as Liebfraumilch and Piesporter, which were quite popular up until the 1980s.

The turning point in Müller-Thurgau's growth however was the winter of 1979, when on 1 January there was a sharp fall in temperatures, to 20 °F (−7 °C) in many areas, which devastated most of the new varieties, but did not affect the varieties such as Riesling which have much more hardy stems, after hundreds of years of selection. In the decades since then, the winemakers have begun to grow a wider variety of vines, and Müller- Thurgau is now less widely planted in Germany than Riesling, although still significant in that country and world-wide.

While the total German plantations of Müller-Thurgau are declining, the variety is still in third place among new plantations in Germany, after Riesling and Pinot noir, with around 8% of all new plantations in the years 2006-2008.[5]

Genealogy

Recent DNA fingerprinting has in fact determined that the grape was created by crossing Riesling with Madeleine Royale,[6] not Silvaner or any other suggested grape variety. But there has been some confusion on the way. In 1996, Chasselas seemed to be a valid candidate, and in 1997 the Chasselas variety Admirable de Courtiller was specified. However, this was shown to be wrong when the reference grape that was believed to be Admirable de Courtiller was proven in the year 2000 to be Madeleine Royale.[7] Madeleine Royale was long believed to be a Chasselas seedling, but modern DNA fingerprinting methods suggest that it is actually a crossing of Pinot and Trollinger. German growing regions

As of 2006, German regional plantings stood at:[1]

Rheinhessen, 4,213 ha (10,410 acres) Baden, 2,894 ha (7,150 acres) Palatinate, 2,366 ha (5,847 acres) , 1,908 ha (4,715 acres) Mosel, 1,322 ha (3,267 acres) , 559 ha (1381 acres) Saale-Unstrut, 127 ha (314 acres)

Outside of Germany, the grape has achieved a moderate degree of success in producing lively wines in Italy, southern England (where most other grapes will not ripen in many years) Luxembourg (where it is called Rivaner), Czech Republic, and the United States.

In Germany, it has long been common to blend Müller-Thurgau with , or small amounts of to enhance its flavours.[8][9] Both are highly aromatic which don't work very well in varietal wines on their own because of a lack of acidity or structure. Growing regions

Europe

Hungary, 8,000 ha (20,000 acres) , 0,5 ha at Château Bon Baron in Lustin Austria, 5236 ha (12,933 acres) (7,8%) Czech Republic Slovakia 1, 362 ha Luxembourg, as Rivaner Switzerland, as Riesling x Silvaner, Italy United Kingdom Republic of Macedonia, endemic species as Kratosija Slovenia Croatia, locally known as Rizvanac A Müller-Thurgau from Washington State. France Netherlands Germany

Rest of the world

Australia – New Zealand – Now a marginal grape. United States of America Japan China

Synonyms

Synonyms for Müller-Thurgau include Miler Turgau, Müller, Müller-Thurgaurebe, Müllerka, Müllerovo, Muller-Thurgeau, Mullerka, Mullerovo, Riesling-Silvaner, Riesling-Sylvamer, Riesling x Silavaner, Rivaner, Rizanec, Rizlingsilvani, Rizlingszilvani, Rizlingzilvani, Rizvanac, Rizvanac Bijeli, Rizvanec, Rizvaner.[6]

References

1. ^ a b c German Wine Institute: German Wine Statistics 2007-2008 (http://www.deutscheweine.de/icc/Internet- DE/med/1a6/1a64f607-a3e5-5117-3d28-952196117f51,11111111-1111-1111-1111-111111111111.pdf) 2. ^ German Wine Institute: German Wine Statistics 2004-2005 (http://www.deutscheweine.de/icc/Internet- DE/med/00f/00f51f4e-0098-401b-e592-6461d7937aae,11111111-1111-1111-1111-111111111111.pdf) 3. ^ German Wine Institute: German Wine Statistics 2005-2006 (http://www.deutscheweine.de/icc/Internet- DE/med/b2b/b2b50494-b00c-b601-33e2-dc952196117f,11111111-1111-1111-1111-111111111111.pdf) 4. ^ German Wine Institute: German Wine Statistics 2006-2007 (http://www.deutscheweine.de/icc/Internet- DE/med/beb/beb77ebd-3a08-d017-288b-5952196117f5,11111111-1111-1111-1111-111111111111.pdf) 5. ^ Deutsches Weininstitut: Basisdaten 2009 (http://www.deutscheweine.de/icc/Internet-DE/med/e8c/e8c3020f-61b5- f021-9401-4f165f440fd3,11111111-1111-1111-1111-111111111111.pdf), accessed on November 18, 2009 6. ^ a b Vitis International Variety Catalogue: Müller-Thurgau (http://www.vivc.de/datasheet/dataResult.php?data=8141), accessed on May 26, 2008 7. ^ Dr Erika Dettweiler et al.: "Grapevine cultivar Müller-Thurgau and its true to type descent", Vitis 39(2), 63–65, 2000 8. ^ Jancis Robinson, ed. (2006). "Müller-Thurgau". Oxford Companion to Wine (Third Edition ed.). Oxford: Oxford University Press. pp. 461–462. ISBN 0-19-860990-6. 9. ^ Jancis Robinson, ed. (2006). "Bacchus". Oxford Companion to Wine (Third Edition ed.). Oxford: Oxford University Press. p. 58. ISBN 0-19-860990-6.

Further reading

Oz Clarke & Margaret Rand: Clarkes großes Lexikon der Rebsorten, München 2001 Helmut Becker: 100 Jahre Rebsorte Müller-Thurgau, Der Deutsche Weinbau 12/1982 Nebbiolo From Wikipedia, the free encyclopedia

For the graphic arts firm and type foundry, see Nebiolo Printech

Nebbiolo (Italian), or Nebieul (Piedmontese) is a red Italian wine grape variety predominantly associated with the Piedmont region where it makes the Denominazione di Origine Controllata e Garantita (DOCG) wines of Barolo, Barbaresco, Gattinara and Ghemme.[1] Nebbiolo is thought to derive its name from the Italian word nebbia which means "fog." During harvest, which generally takes place late in October, a deep, intense fog sets into the Langhe region where many Nebbiolo vineyards are located. Alternative explanations refers to the fog-like milky veil that forms over the berries as they reach maturity, or that perhaps the name is derived instead from the Italian word nobile, meaning noble.[2] Nebbiolo produces lightly-colored red wines which can be highly tannic in youth with scents of tar and roses. As they age, the wines take on a characteristic brick-orange hue at the rim of the glass and mature to reveal other aromas and flavors such as violets, tar, wild herbs, cherries, raspberries, truffles, tobacco, and prunes. Nebbiolo wines can require years of aging to balance the tannins with other characteristics. A cluster of Nebbiolo.

Contents

1 History 1.1 Relationships with other varieties 2 Viticulture 2.1 Clones 3 Winemaking 3.1 Blending 4 Wine regions 4.1 Barolo & Barbaresco 4.2 Rest of Piedmont and Italy 4.3 United States 4.4 Other regions 5 Wines 6 Synonyms 7 See also 8 References 9 External links

History

Ampelographers believe that Nebbiolo is indigenous to the Piedmont region, though some DNA evidence suggests that it may have originated in Lombardy, just to the east. In the 1st century AD, Pliny the Elder noted the exceptional quality of the wine produced in Pollenzo region located northwest of what is now the Barolo DOCG zone. While Pliny does not explicitly name the grape responsible for these Pollenzo wines, his description of the wine bears similarities to later descriptions of Nebbiolo-based wines, making this potentially the first notation of wine made from Nebbiolo in the Piedmont region. The first explicit mention of Nebbiolo dates to 1268, in which a wine known as "nibiol" was Early morning fog in a Nebbiolo [3] vineyard in the Langhe. The Italian described as growing in Rivoli near Turin. This was followed by a word for fog, nebbia, is one possible 1303 account of a producer in the Roero district described as having a origin for the name Nebbiolo. barrel of "nebiolo" (sic). In the 1304 treatise Liber Ruralium Commodorum, the Italian jurist Pietro Crescenzi described wine made from "nubiola" (sic) as being of excellent quality. In the 15th century, statutes in the region of La Morra (in what is now the Barolo zone) demonstrated the high esteem that the Nebbiolo vine had in the area. According to these laws, the penalties for cutting down a Nebbiolo vine ranged from a heavy fine to having the right hand cut off or hanging for repeat offenders.[2]

The grape first captured attention outside of Piedmont in the 18th century, when the British were looking for alternative wine sources to Bordeaux due to prolonged political conflicts with the French. However, the lack of easy transport from Piedmont to London would keep the Piedmontese wine from having the enduring relationship with British connoisseurship that is associated with Bordeaux, Port and Sherry. Nonetheless, plantings of Nebbiolo continued to grow during the 19th century until the phylloxera epidemic hit. With vast swaths of vineyards devastated by the louse, some vineyard owners decided to replant with different grape varieties, with Barbera being a significant beneficiary. Today, Nebbiolo covers less than 6% of Piedmont vineyards.[3]

Relationships with other varieties

In 2004, research at the University of California-Davis and Istituto Agrario di San Michele all’Adige found Nebbiolo to be related to Piedmont by way of two aromatic grape varieties — the Freisa grape of Piedmont and the French Rhone variety Viognier.[4] This research would further suggest a parent-offspring relationship between Nebbiolo and several Italian grapes including Freisa, Bubbierasco, Nebbiolo Rosé, and of the Piedmont region, and the Lombardy grapes Negrara and Rossola nera.[2] Additional DNA analysis also suggest a parent-offspring relationship with the Lombardy grape Brugnola, previously thought to be only a synonym for the Emilia-Romagna grape Fortana.[5] Viticulture Compared to the annual growth cycle of other Piedmontese grape varieties, Nebbiolo is one of the first varieties to bud and last variety to ripen with harvest taking place in mid to late October. In some vintages, producers are able to pick and complete fermentation of their Barbera and Dolcetto plantings before Nebbiolo is even harvested.[3] To aid in ripening, producers will often plant Nebbiolo in the most favored sites on south and southwestern facing slopes, which give the grape more access to direct sunlight.[2] The most ideal location is at an elevation between 150 and 300 meters (500 and 1,000 ft) and must provide some natural shelter from wind. The vine is very susceptible to coulure, Nebbiolo has a long history in the especially if there is wet weather during budbreak or flowering. While Alba region of Piedmont. rains during this period can affect yield and quantity, rains that occur after the period of veraison can have a detrimental effect on quality. The most highly rated bottles of Piedmont Nebbiolo tend to come from vintages that had dry weather during September & October.[3] Nebbiolo needs sufficient warmth to develop the sugars and fruit flavors needed to balance the grape's naturally high acidity and tannins. In cooler climate areas, such as the subalpine regions of Carema, and Donnaz, the grape will produce medium bodied wines with bracing acidity and tannins that need the benefit of a warm vintage.[2]

Nebbiolo does not adapt particularly well to various vineyard soil types, preferring soils with high concentration of calcareous marl such as those found on the right bank of the Tanaro river around Alba where Barolo & Barbaresco are produced. The grape can thrive in sandy soils, such as those on the left bank of the Tanaro around the Roero district but the wines from this soil type tend not to be as perfumed - lacking in particular the classic tar aromas.[2] The slightly acidic pH of the sandy Roero soils tend to produce early maturing wines. The lighter wines of Ghemme and Gattinara come from the acidic porphyry soils of the hills between Novara and Vercelli. In the lower Aosta Valley, the soil has a high concentration of granite while the soils of the Valtellina region of Lombardy are predominantly schist based. In addition to soil type, the drainage ability and concentration of magnesium and potassium can have an influencing effect on the type of Nebbiolo wine is produced.[3]

Clones

Like many varieties (such as Pinot noir) with ancient pedigree, the Nebbiolo vine is genetically unstable and prone to mutation. As of 2001, there were around 40 different clones of Nebbiolo identified.[3] The three main strains used for winemaking are Lampia, Michet and Rosé Nebbiolo (which is distinct from the grape variety called Nebbiolo Rosé). Rosé Nebbiolo has fallen out of favor in recent years due to its wine's light coloring. The Lampia strain adapts best to different soil types. Perhaps due to inbreeding in Nebbiolo's lineage, the vine is very prone to grape diseases caused by viruses. Viral infection of the Lampia strain causes the cane of the vine to fork, or split, giving rise to the Nebbiolo leaf growing at Red Willow Michet type, which adapts poorly to different soil types. Its smaller Vineyard in Washington State. bunches and lower yields cause it to produce highly concentrated wines.[2] In many vineyards, producers will maintain a variety of Nebbiolo clones in order to maximize their wines' complexity.[3] Winemaking

In the most notable expression of Nebbiolo, the wines of Barolo, there is division between what is considered a "traditional" approach to Nebbiolo and a "modernist" approach. The roots of both styles can trace their history to the early "pre-technology" production of Nebbiolo. Prior to the advent of temperature- controlled fermentation, the late harvest dates for Nebbiolo meant that the wines began fermentation when the weather turned cold. These cool temperatures would delay fermentation for several days, extending the maceration period and extraction of phenolic compounds such as tannins. When fermentation did begin, temperatures would reach excessive levels of 95-100 °F (35-38 °C), which would drastically reduce potential aromas and Nebbiolo has a traditionally light ruby red flavors. With the high levels of tannins, these early Barolos color in its youth. would require five years or more of aging in oak barrels to soften some of the astringency. Lack of understanding of proper hygiene lead to less sanitary conditions than what both traditional and modernist producers maintain today. Those conditions lead to the development of bacterial infection of cement fermentation tanks and old wood barrels, which contributed to the development of off flavors and potential wine faults that would require at least 24 hours decanting to alleviate.[3]

Today's winemaking for both traditionalists and modernists include strict hygiene controls and the use of some modern winemaking equipment. Rather than fall into one hardline camp or the other, many producers take a middle ground approach that utilizes some modernist techniques along with traditional winemaking. In general, the traditional approach to Nebbiolo involves long maceration periods of 20 to 30 days and the use of older large botti size barrels. The modern approach to Nebbiolo utilizes shorter maceration periods of 7 to 10 days and cooler fermentation temperatures between 82 and 86 °F (28 and 30 °C) that preserve fruit flavors and aromas. Towards the end of the fermentation period, the cellars are often heated to encourage the start of malolactic fermentation which softens some of Nebbiolo's harsh acidity. Modern winemakers tend to favor smaller barrels of new oak that need only a couple years to soften the tannic grip of the wines. As new oak imparts notes of vanilla, it has the potential to cover up the characteristic rose notes of Nebbiolo.[3]

Blending

In the Piedmont region, there is a long history of blending other grape varieties with Nebbiolo in order to add color and/or soften the grape's harsh tannins. In addition to use of red wine grapes such as Barbera, Croatina, and Bonarda Piemontese, white wine grapes such Arneis and Favorita also have a history of being blended with Nebbiolo. Historically, the association of blending Arneis with Nebbiolo was so strong that a common synonym of the former is Barolo Bianco or "white Barolo".[6] Today, the DOCG regulations for Barolo and Barbaresco call for the wine to be a 100% varietal of Nebbiolo. In 1998, producers of the Barbaresco region drafted a proposal to allow 10-15% of other grape varieties into the wine, but bad press by Italian wine critics lead to the rejection of that plan. While there is some speculation, from critics such as Oz Clarke, that Barbera or even Syrah and Cabernet Sauvignon may be used to augment the color and flavors of Barolos by some producers, there is no explicit proof that this is occurring.[3] For the Nebbiolo-based wines of the Roero DOC between 2 to 5% of Arneis is permitted in the blend, but the majority of producers rarely use this allowance. Similarly, many producers in Ghemme and Gattinara who are allowed some blending of Vespolina, Croatina, and Bonarda opt instead to use nearly 100% Nebbiolo. In the Valtellina region of Lombardy Merlot, Pinot nero, Pignola, Prugnolo, and Rossola are permitted blending partners for Nebbiolo.[3] Wine regions

Nebbiolo is found predominantly in the northwest Italian region of Piedmont where it forms the base of many of the regions most well known Denominazione di origine controllata (DOC) and DOCG wines including Barolo, Barbaresco, Gattinara, Ghemme and Nebbiolo d'Alba. Despite the prestige and acclaim of Nebbiolo based wine, it is far from being the most widely grown grape in Piedmont. In 2000, there were just under 12,700 acres (5,100 ha) of Nebbiolo producing 3.3 million gallons (125,000 hectoliters) of wine which accounted for a little over 3% of Piedmont's entire production. In contrast, there is nearly 15 times as much Barbera planted in the region. Outside of Piedmont, it is found in the neighboring A glass of Barolo regions of the Val d'Aosta region of Donnaz and Valtellina and Franciacorta in Lombardy. In the Veneto, there is a small amount which some producers use to make a Nebbiolo recioto wine. Outside of Italy, producers in the United States are experimenting with plantings in California, Washington and Oregon. In the Northern Region of Baja California, Mexico, over 2,700 acres (1,100 ha) support the production of the Nebbiolo varietal. In Argentina there are 200 acres (81 ha) planted in the San Juan province and Australian producers in the King Valley region of Victoria have found some success with their Nebbiolo plantings.[2]

Barolo & Barbaresco

The Piedmont region is considered the viticultural home of Nebbiolo and it is where the grape's most notable wines are made. The consistent continental climate of the region, coupled with the influences of Tanaro river produces a unique terroir for Nebbiolo that is not easily replicated in other parts of the world. The two most well known Nebbiolo based wines are the DOCG wines of the Barolo & Barbaresco zones near Alba. Barbaresco is considered the lighter of the two and has less stringent DOCG regulations, with the normale bottlings requiring only 9 months in oak and 21 months of total aging and the riserva bottlings requiring 45 total months of aging. In contrast the Barolo DOCG requires 1 year in oak and 3 years total aging for normale bottlings and 57 months total aging for riserva. The minimum alcohol levels for the two region vary slightly with Barbaresco requiring a minimum of 12.5% and Barolo 13%.[3](However, Barolo, as of 1999, now only requires a minimum of 12.5% as well)

The Barolo zone is three times the size of the Barbaresco zone with the different communes producing Nebbiolo based wines with noticeable distinctions among them. In the commune of Castiglione Falletto, the wines are more powerful and concentrated with the potential for finesse. Nebbiolo grown in Monforte d'Alba has a firm tannic structure and the most potential for aging. The Serralunga region produces the heaviest, full bodied Nebbiolo wines and is also the last region to start its harvest, often two weeks after other areas have begun picking. These three region located on the eastern edge of the zone have soils that are dominated by sand and limestone. In the west, the communes of La Morra and Barolo have soils dominated by chalk and marl and produce wines that are more perfumed and silkier in texture. Throughout both the Barolo and Barbaresco zones are deposit of clay which add considerable tannins to Nebbiolo.[3]

Rest of Piedmont and Italy

Outside of Barolo & Barbaresco, Nebbiolo is found in the DOCG wines of Ghemme and Gattinara in the Novara and Vercelli hills of northern Piedmont. In these regions the grape is known as Spanna and tends to produce lighter more earthier wines. Rather than mandate a 100% Nebbiolo, producers are allowed to blend a small percentage of Bonarda, Croatina and Vespolina though most modern producers favor a high percentage of Nebbiolo. In the northwestern corner of Piedmont, near the Valle d'Aosta, the cool climate of Carema DOC produces Nebbiolo wines with lots of perfume but in some vintages will have difficulties with ripeness. In the Roero district located across the Tanaro river from Barolo & Barbaresco, the wines tend to be less tannic and lighter while those produced in nearby Alba under the Nebbiolo d'Alba DOC can have more complexity and body.[3]

Nebbiolo planted in Novara and Vercelli region of Outside of Piedmont there are significant plantings of northern Piedmont tend to produce lighter and Nebbiolo in the Lombardy region of Valtellina where the earthier wines. grape is known as Chiavennasca. The high yields and sub- alpine climate tends to produce Nebbiolo lacking ripeness with bracing acidity. Nebbiolo is also used to make a deeply concentrated Amarone-type wine known as Sfursat. In the Franciacorta, Nebbiolo is a permitted grape variety along with Barbera, Cabernet Franc and Merlot in the rosso wines of the region. Northwest of Piedmont, in the Valle Aosta, some Nebbiolo is grown in the Donnaz region near the border with Carema.[3]

United States

In California, the influence of Italian immigrants in the early history of the state's wine industry introduced Nebbiolo to the United States in the 19th century. As Cabernet Sauvignon and Merlot increased in popularity in the 20th century, Nebbiolo (as well as other Italian grape varieties) steadily decreased in plantings. Today there are scattered plantings of Nebbiolo throughout the state with the majority located in the jug wine producing region of the Central Valley. As California wine producers aim for producing higher quality wines, there has been difficulties in locating ideally suited sites for Nebbiolo and the progress in producing world class California Nebbiolo is considerably behind that of other The original 1985 Nebbiolo plantings Italian varietals like Sangiovese, Primitivo and even Barbera and at Red Willow Vineyard in [3] Dolcetto. In Washington State, Nebbiolo was first planted in the Red Washington State. Willow Vineyard in the Yakima Valley AVA in 1985 with the first varietal release in 1987. As in California, Washington producers are still trying to figure out which sites are best suited to grow Nebbiolo. While the wine is mainly produced as a varietal, some producers make blends with Dolcetto and Syrah added in.[7]

Other regions

In Australia, winemakers found little early success with Nebbiolo as many of the earliest plantings were in sites that turned out to be too warm for the grape. Research into cooler climate sites lead to some favorable examples coming from the marginal climate of Victoria's King Valley. Further studies have indicated that the Mornington Peninsula in Victoria and the Margaret River area of Western Australia have similar amounts of rainfall, relative humidity and sunshine hours as the Langhe region of Piedmont. Victoria's Bendigo, South Australia's Clare Valley and the Mudgee, New South Wales's are also currently being explored for their potential with Nebbiolo.[3]

In Ensenada, Mexico, producers (L.A. Cetto) have been experimenting with plantings of Nebbiolo in Baja California near the US border with promising result, there are 100% Nebbiolo wines produced from low yielding plants with very good color and fine qualities, like the wine produced at Arcilla. In South America, early results in Chile have so far produced wines with high acidity and poor color as winemakers work to find which clones are best suited for their climate. The development of Argentine Nebbiolo has been held back by excessively high yields. In Europe, there are some plantings in the Austrian region of Mittelburgenland.[3]

Wines

Wines made from Nebbiolo are characterized by their ample amounts of acidity and tannin. Most examples are wines built for aging and some of the highest quality vintages need significant age (at least a decade or more) before they are palatable to many wine drinkers and can continue to improve in the bottle for upward of 30 years. As Nebbiolo ages, the bouquet becomes more complex and appealing with aromas of tar and roses being the two most common notes. Other aromas associated with Nebbiolo include dried fruit, damsons, leather, licorice, mulberries, spice as well dried and fresh herbs. While Barolo & Barbaresco tend to be the heaviest and most in need of aging, wines made in the modernist style are becoming more approachable at a young age. Lighter styles from Carema, Barbaresco, like Barolo, has the potential Langhe and Gattinara tend to be ready drink within a few years of for longevity. This wine is the from 1976 vintage. Nebbiolo from California and Australia will vary from vintage and has taken on the characteristic orange hues of an aged Nebbiolo. producer and quality of vineyard.[3]

Synonyms

Nebbiolo has a wide range of synonyms used in various local districts of northwest Italy. In the areas of Novara and Vercelli it is known widely as Spanna.[8] In the Val d'Aosta region and around Carema it is known as Picutener.[9] In Valtellina it is known as Chiavennasca.[2] The Nebbiolo grape variety is also known under the name Barbesino, Brunenta, Femmina, Lampia, Marchesana, Martesana Melasca, Melaschetto, Melascone, Michet, Monferrina, Morsano di , Nebbieul grosso, Nebbieul Maschio, Nebbiolin, Nebbiolin Canavesano, Nebbiolin lungo, Nebbiolin nero, Nebieu, Nebieul, Nebieul fumela, Nebiolo, Nebiolo du Piedmont, Nibieul burghin, Nibio, Nibiol, Nubiola, Pantin, Picot, Picotendre, Picote, Picotenero, Picoultener, Picoutendro Maschio, Počte, Prugnet, Prunent, Prunenta, Pugnet, Rosetta, Spagna, Span, Spana commune, Spana grossa and Uva Spanna. See also

International variety List of Italian grape varieties

References

1. ^ "Nebbiolo Grape Variety" (http://www.wine-searcher.com/grape-316-nebbiolo). Wine-Searcher. Retrieved 2014-04- 04. 2. ^ a b c d e f g h i J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 470-471 Oxford University Press 2006 ISBN 0-19-860990-6 3. ^ a b c d e f g h i j k l m n o p q r s Oz Clarke Encyclopedia of Grapes pg 155-162 Harcourt Books 2001 ISBN 0-15- 100714-4 4. ^ K. O'Keefe "Nebbiolo is viognier cousin, conference hears (http://www.decanter.com/news/47718.html)" Magazine, January 24th, 2004 5. ^ J. Robinson, J. Harding and J. Vouillamoz Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours pgs 138 & 363 Allen Lane 2012 ISBN 978-1-846-14446-2 6. ^ Oz Clarke Encyclopedia of Grapes pg 38 Harcourt Books 2001 ISBN 0-15-100714-4 7. ^ P. Gregutt "Washington Wines and Wineries: The Essential Guide" pg 72 University of California Press 2007 ISBN 0- 520-24869-4 8. ^ Zingarelli, Nicola (2007), "Nebbiolo", Lo Zingarelli 2008, Bologna: Zanichelli editore, ISBN 88-08-33234-9 9. ^ DiWineTaste, Nebbiola (http://www.diwinetaste.com/dwt/en2005013.php)

External links

Wines and Vines (http://www.cal-italia.org/varietals/nebbiolo.html) - Characteristics of Nebbiolo Wine including aging.

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Negroamaro Wine

Negroamaro is a dark-skinned grape variety that has been associated with the Puglia region in southern Italy for at least 1500 years. Most commonly found in a blend, alongside Malvasia Nera, Sangiovese or Montepulciano, Negroamaro is valued for its deep color, medium-full tannins and dark berryfruit flavors. The variety can also add earthen tones that can cross over into slightly medicinal flavors. It is mildly aromatic and can produce complex wines that show characteristics of ground brown spices such as clove, cinnamon and allspice.

Puglia's Salento Peninsula is arguably the source of the finest Negroamaro wines, particularly those produced under the Salice Salentino DOC title. The warm Mediterranean-style climate here suits the variety well, allowing the vines to achieve optimum levels of ripeness. A relatively drought-hardy variety, it is rarely troubled by the area's limited rainfall.

Negroamaro Grapes

There are two schools of thought on where Negroamaro’s name comes from. The first is that it is a modern Italian translation (where negro means "black" and amaro means "bitter") referring to the variety’s dark coloring and savory flavors. However, the hot southern extremity of Italy is known to produce ripe red wines with high sugar levels, so "bitter" should not be taken too literally. The second school of thought employs a Latin-Greek interpretation and says it means "dark black", a reference to Negroamaro’s intense color.

A little Negroamaro is grown in California and Australia, but the variety remains most closely associated with the heel of Italy’s boot.

Synonyms include: Nigramaro, Negro Amaro.

Popular blends include: Malvasia Nera ‒ Negroamaro, Negroamaro - Primitivo.

Food matches include: Europe: Carne alla pizzaiola (veal with tomato, capers, olives and oregano) Asia: Lamb Rogan Josh Americas: Meatlover's pizza Australasia/Oceania: Spaghetti and meatballs

Published by Wine-Searcher.com | Last updated 16-May-2014 by Wine-Searcher Staff Home > Grape Varieties > M-N > Nero d'Avola

Nero d'Avola Wine

Nero d’Avola (also known as Calabrese) is the most important and widely planted red wine grape variety in Sicily. Vast volumes of Nero d’Avola are produced on the island every year, and have been for centuries. The dark-skinned grape is of great historical importance to Sicily and takes its present-day name from the town of Avola on the island’s southeast coast. The area was a hotbed of trade and population movement during the Middle Ages and Nero d’Avola was frequently used to add color and body to lesser wines in mainland Italy.

Translated, Nero d’Avola means "Black of Avola", a reference to the grape’s distinctive dark colouring, but its exact origins are the subject of debate. The region of Calabria can lay claim to the variety via its synonym Calabrese (meaning "of Calabria"), though this term may be a derivation of Calaurisi, an ancient name for someone from Avola.

Nero d'Avola Grapes

For most of the 20th Century, Nero d’Avola was used as a blending grape and the name very rarely appeared on wine labels. By the turn of the 21st Century, however, the grape’s fortunes had changed considerably and it is now common to find Nero d’Avola produced as a varietal wine as well. It is often compared to Syrah because it likes similar growing conditions (Sicily has a hot Mediterranean climate) and exhibits many similar characteristics.

Depending on production methods, Nero d’Avola can be made into dense and dark wine that is stored in oak barrels and suitable for aging, or young and fresh wines. Younger wines show plum and juicy, red-fruit flavors, while more complex examples offer chocolate and dark raspberry flavors.

Nero d’Avola typically has high tannins, medium acid and a strong body. However, it can also be very smooth if grown at higher elevations where cooler temperatures restrict the alcohol levels. It thrives on the eastern part of Sicily and is being trialed in Australia and California. Because of its generous color, Nero d’Avola is sometimes produced as rosé wine.

Popular blends include: Cabernet – Nero d’Avola, Frappato – Nero d’Avola, Merlot – Nero d’Avola, Nero d’Avola – Syrah.

Food matches include: Europe: Eggplant and tomato pasta (pasta alla norma); chicken salad with pomegranate, pinenuts and raisins (rosé) Asia: Caramelized barbecued pork patties (bun cha); flour noodles with meat sauce Americas: Argentinian parrilla-grilled, grass-fed steak; chili con carne Africa/Middle East: Lamb-stuffed courgettes (koosa bil ablama) (rosé)

Published by Wine-Searcher.com | Last updated 17-Apr-2014 by Wine-Searcher Staff From Wikipedia, the free encyclopedia

Orange wine can be one of three very different types of wine. It could be wine (usually dry wine) made from white wine grape varieties that have spent some maceration time in contact with the grape skins. "Orange wine" could also refer to sweet white wine macerated with , showing markedly orange peel. Finally, the term could refer to a beverage made by different colorations. fermenting orange juice, rather than grape juice.

Contents

1 Maceration with white grape skins 2 Maceration with orange peel 3 See also 4 References

Maceration with white grape skins

Typically white wine production involves crushing the grapes and quickly moving the juice off the skins into the fermentation vessel. The skins contain color pigment, phenols and tannins that are often considered undesirable for white wines, while for red wines skin contact and maceration is a vital part of the winemaking process that gives red wine its color, flavor, and texture. Orange wines get their name from the darker, slightly orange tinge that the white wines receive due to their contact with the coloring pigments of the grape skins.[1][2]

This winemaking style is essentially the opposite of rosé production which involves getting red wine grapes quickly off their skins, leaving the wine with a slightly pinkish hue. However, in the case of Pinot gris, among the more popular grapes to apply a skin-contact treatment that is neither red nor white, the diffuse nature of the term becomes illustrated, as both an orange wine and a rosé might achieve a similar expression of pink/orange/salmon-colored wine.[3]

The practice has a long history in winemaking dating back thousands of years to the Eurasian wine producing countries of Armenia and Georgia.[1][4] In recent years the practice has been adopted by Italian winemakers, initially in the Friuli-Venezia Giulia wine region,[5] while there is also production in Slovenia, Croatia, France, Germany, New Zealand, and California.[4][6]

Orange wines were not uncommon in Italy in the 1950s and 1960s, but gradually became obscure as technically correct and fresh white wines came to dominate the market.[4][7] Maceration with orange peel Orange Wine or Vino Naranja is produced in Huelva and Málaga in Andalucia, Spain with white wine macerated with orange peel. Vino Naranja del is an appellation of origin for aromatised sweet wines originating in Condado de Huelva, Spain. The system of production and aging of this wine is a white wine flavoured with macerated orange peel followed by a process of aging by the system. Orange Wine from Huelva is usually dark orange to brown in colour. The brown colour is a result of sun drying of the grapes prior to fermentation.

Moscatel Naranja or Orange Moscatel is a sweet wine produced in . Bitter Seville orange peels, once dried, are macerated in alcohol distilled from wine and this is added to sweet moscatel wine. Orange Wine from Malaga is almost clear in appearance. See also

Fruit wine Non-grape based wines

References

1. ^ a b Bonné, Jon, San Francisco Chronicle (October 11, 2009). Soaking white grapes in skins is orange crush (http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/10/11/FD5R1A1U4V.DTL) 2. ^ Asimov, Eric, The New York Times: The Pour (October 8, 2009). Orange Wine Edges Toward the Mainstream, Slightly (http://thepour.blogs.nytimes.com/2009/10/08/orange-wine-edges-toward-the-mainstream-slightly/) 3. ^ Bonné, Jon, San Francisco Chronicle: The Cellarist (October 13, 2009). When is a wine orange? (http://www.sfgate.com/cgi-bin/blogs/wine/detail?blogid=54&entry_id=49499) 4. ^ a b c Vinforum (June 29, 2010). Vinforum tester orangeviner (http://www.vinforum.no/?article=3174&type=news) (Norwegian) 5. ^ Bonné, Jon, San Francisco Chronicle: Inside Scoop SF (June 15, 2010). Shedding light on orange wine (http://insidescoopsf.sfgate.com/jonbonne/2010/06/15/shedding-light-on-orange-wine/) 6. ^ Asimov, Eric, The New York Times: The Pour (August 3, 2009). Orange Wines (http://thepour.blogs.nytimes.com/2009/08/03/orange-wines/) 7. ^ Dalheim, Ulf, Adresseavisen (September 4, 2009). Ikke på ville veier (http://www.adressa.no/kultur/vin/article1378417.ece) (Norwegian) Retrieved from "http://en.wikipedia.org/w/index.php?title=Orange_wine&oldid=562962506" Categories: Wine styles

This page was last modified on 5 July 2013 at 11:20. Text is available under the Creative Commons Attribution-ShareAlike License; additional terms may apply. By using this site, you agree to the Terms of Use and Privacy Policy. Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization. Pecorino (grape) From Wikipedia, the free encyclopedia

Pecorino is a white Italian wine grape variety that is grown in the Marche, Abruzzo, Liguria, Tuscany, Umbria and Lazio regions of Italy. Ampelographers believe that the grape is likely native to Marche where it is still used today in the DOCG wines (Offida Pecorino DOCG), Denominazione di origine controllata (DOC) wines of Falerio dei Colli Ascolani, Colli Maceratesi and Offida.[1]

Contents

1 History 2 Viticulture 3 Wine regions 3.1 DOC regulations 4 Synonyms and confusion with other grapes White wine from the Offida DOCG 5 References made from Pecorino. 6 External links

History

Ampelographers believe that Pecorino is a very old variety that likely originated as a wild grapevine growing in the Sibillini Mountains that was eventually domesticated for wine production. Despite its name, there is no direct link between the Pecorino grape and Pecorino cheese. Ampelographers believe that the grape's name stems from the Italian word pecora, meaning sheep.[1] Local legend is that sheep in the Marche region would often eat the grapes while moving through the vineyards.[2][3] The Sibillini Mountains as they cut Viticulture through the Fermo province in the Marche. Somewhere in this mountain Pecorino is an early ripening variety that tends to naturally produce low chain, ampelographer believe that the yields even without severe winter pruning. The variety does not have wild grapevine of Pecorino originated. many viticultural hazards with a strong resistance to downy and powdery mildew.[1] Wine regions In 2000 there were 87 hectares (215 acres) of Pecorino planted in Italy, mostly in the Arquata del Tronto region of the Ascoli Piceno province in Marche. In the 1980s, Guido Cocci Grifoni was the first producer to begin widely using Pecorino in his Offida DOC wines and introduced the variety to nearby Ripatransone. Today it is still a permitted variety in the Marche DOC wines of Falerio dei Colli Ascolani, Colli Maceratesi and Offida.[1]

In addition to be grown in Marche, plantings of Pecorino can also be found in the Chieti, Pescara and Teramo provinces of Abruzzo where it is used in the sparkling wines of Controguerra and in several Indicazione Geografica Tipica (IGT) wines of the region. Plantings can also be found in Liguria, Lazio, Tuscany and Umbria.[1]

DOC regulations

In the commune of Macerata in the Marche, Pecorino can be included in the Maceratino-based white wines of the Colli Maceratesi DOC provided that it According to local legend, Pecorino doesn't collectively exceed more gets its name from the sheep (pecora) The Offida DOC where Pecorino can than 30% of the blend along with who would snack on the grapes in the be made as a varietal wine. Trebbiano, , Malvasia, vineyards. Chardonnay, Sauvignon blanc, Grechetto and Incrocio Bruni 54. The wine can be made in a still, sparkling spumante or as passito dessert wine. Any Pecorino destined for DOC wines must be harvested at a yield no greater than 15 tonnes/hectare with the finished wine in all styles needing to attain a minimum alcohol level of at least 11%.[4]

In Controguerra, up to 30% of Pecorino in combination with Verdicchio and Chardonnay can be used in the Trebbiano-based sparkling wines of the DOC. Grapes are limited to a harvest yield of no more than 14 tonnes/hectare with the finished wine needing a minimum alcohol level of 11%.[4]

Within the Falerio dei Colli Ascolani DOC, up to 25% Pecorino can be used along with Pinot blanc, Passerina, Verdicchio and Malvasia (itself limited to no more than 7%) in the Trebbiano-based wines of the region. Grapes in this white-wine only Marche DOC are limited a maximum yield of 14 tonnes/ha with the a minimum alcohol level for the finished wine of at least 11.5%.[4]

Offida DOCG In Offida, Pecorino can be made as a varietal provided it makes up at least 85% of the blend with other local, non-aromatic grapes permitted to fill in the remainder. Here grapes are limited to a yield of 10 tonnes/ha with the finished wines have an alcohol level of at least 12%. However, unlike Passerina which is also grown in the DOCG, Pecorino is not currently permitted to be used in the DOC's Vin Santo style wine.[4] Synonyms and confusion with other grapes

Over the years Pecorino has been known under a variety of synonyms including: Arquitano, Biancuccia, Bifolchetto, Bifolco, Bifolvo, Dolcipappola, Dolcipappolo, Forcese, Forconese, Iuvino, Juvino, Lanzesa, Moscianello, Mosciolo, Mostarello, Norcino, Pecorella, Pecorello, Pecorello di Rogliano, Pecori, Pecorina, Pecorina Aquitanella, Pecorina Arquatanella, Pecorino Bianco, Pecorino de Arquata, Pecorino di Arquata, Pecorino di Osimo, Piscianello, Piscianino, Promotico, Sgranarella, Stricarella, Striccarella, Trebbiano Viccio, Uva Cani, Uva degli Osti, Uva Dell'occhio Piccola, Uva Delle Donne, Uva Delle Peccore, Uvarella, Uvina, Vecia, Verdicchio Bastardo Bianco, Vissanello and Vissanello bianco.[5]

Pecorino is sometimes confused with the Calabrian wine grape Greco bianco due to the similarities in synonyms with Greco often being called Pecorello bianco.[1] References

1. ^ a b c d e f J. Robinson, J. Harding and J. Vouillamoz Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours pg 774 Allen Lane 2012 ISBN 978-1-846-14446-2 2. ^ Mary Prince "Local produce stars at Tomasso (http://www.metrowestdailynews.com/lifestyle/columnists/x42281502/Local-produce-stars-at-Tomasso)" The Metro West Daily News, October 1st, 2008 3. ^ Winemaking Talk "Pecorino (http://www.winemakingtalk.com/grapes/pecorino.html)" Accessed: March 24th, 2013 4. ^ a b c d P. Saunders Wine Label Language pgs 146-187 Firefly Books 2004 ISBN 1-55297-720-X 5. ^ Vitis International Variety Catalogue (VIVC) Pecorino (http://www.vivc.de/datasheet/dataResult.php?data=9072) Accessed: March 25th, 2013

External links

Pecorino Doc - Pecorino Doc (http://www.picenos.com/en/wine/offida-doc.html) (English), from Picenos

Retrieved from "http://en.wikipedia.org/w/index.php?title=Pecorino_(grape)&oldid=603777258" Categories: White wine grape varieties Wine grapes of Italy

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Durif is a variety of red wine grape primarily grown in Australia, California, France, and Israel. Since the end of the Durif/Petite Sirah 20th century, wineries located in Washington's Grape (Vitis) Valley, Maryland, Arizona, West Virginia, Chile, Mexico's Baja Peninsula, and Ontario's Niagara Peninsula have also produced wines from Durif grapes. It is the main grape known in the U.S. and Israel as Petite Sirah, with over 90% of the California plantings labeled "Petite Sirah" being Durif grapes; the U.S. Bureau of Alcohol, Tobacco, Firearms and Explosives (ATF) recognizes "Durif" and "Petite Sirah" as interchangeable synonyms referring to the same grape.[1] It produces tannic wines with a spicy, plummy flavour. The grape originated as a cross of Syrah pollen germinating a plant. On some occasions, Peloursin and Syrah vines may be called Petite Sirah, usually because the varieties are extremely difficult to distinguish in old age.

Contents

1 History Species Vitis vinifera 2 Regional production Also Duriff, Plant Durif, Plant Fourchu, Pinot 2.1 Australia called de Romans and Pinot de l’Hermitage 2.2 USA Origin , France 2.3 Israel Notable 3 Petite Sirah and Petite Syrah regions Australia, California, France, Israel 4 Viticulture 5 Wine 6 References 7 External links

History

In the 1860s the French botanist François Durif kept a nursery of several grape varieties at his home in the commune of Tullins where he most likely had plantings of both Peloursin and Syrah. At some point the two vines cross pollinated and Durif discovered a new grape variety growing in his nursery. It was identified and named Plant du Rif (later Durif) by ampelographer Victor Pulliat in 1868.[2] As a conclusion of DNA fingerprinting at the University of California, Davis in 1997, Syrah was identified as the source of the pollen that originally crossed with Peloursin flowers.[3] The grape's high resistance to downy mildew encouraged its cultivation in the early 20th century in areas like Isère and Ardèche, although the relative low quality of the resulting wine caused the grape to fall out of favor with local wine authorities. Today, it is almost nonexistent in France.[4] Regional production

Australia and California are now the two leading producers of Durif. The grape can also be found in Israel,[5] Brazil, Argentina, Chile, and Mexico.[6]

Australia

Confirmed as recently as 1997, old plantings of Durif continued to be used to produce popular wine in the Rutherglen, Victoria region of Australia. Durif is now grown in other wine regions of Australia, such as Riverina and Riverland, with over 740 acres (3.0 km2) under cultivation by 2000.[4]

USA

DNA fingerprinting has shown that the majority of Petite Sirah plantings in California are actually Durif.[7] Some vineyards were found to be a field blend of Durif and other varieties, such as , all labeled as "Petite Sirah".[8] The vine is a popular planting in Lake, Mendocino, Sonoma, Napa, Monterey and San Joaquin County. In addition to being produced as a varietal wine, the grape is sometimes blended with Zinfandel.[5] In years when heavy rain or excess sun has weakened the quality or yield of Cabernet Sauvignon or Pinot noir plantings, Petite Sirah may also be used as a blending partner to Petite Sirah plantings at Concannon strengthen the wine. The average age of Petite Sirah vines tends to be vineyards in the Livermore Valley, [6] California. older than that of most Californian vines. As of December 2007, the TTB lists both Petite Sirah and Durif in 27 CFR § 4.91 as approved grape varieties for American wines, but they are not listed as synonyms.[9] This means that U.S. producers can produce Durif wine, but not label it as Petite Sirah, and vice versa.[10] The ATF proposed that they be recognised as synonyms in Notice of Proposed Rulemaking No. 941, published in the Federal Register on 10 April 2002, but a decision on RIN 1513–AA32 (formerly RIN 1512-AC65)[11] appears to be postponed indefinitely, probably because the new regulation is tied up in the trade dispute that would see the TTB recognise Primitivo as a synonym for Zinfandel.[12]

While not one of the officially sanctioned grapes of the Côtes du Rhône AOC, Petite Sirah's linking to Durif caused the California's Rhone Rangers to add the grape to its listings of wine in 2002.[13]

Israel In Israel, Petite Sirah had a history much like that in California— historically used as a blending grape to add body to inferior wines. However, Petite Sirah has recently experienced somewhat of a revival, both in high-end blends and bottled as a single or majority variety. The UC Davis-trained winemaker and Ph.D. chemist Ya'ir Margalit, familiar with the grape from his time in California, showed that Petite Sirah need not be consigned to jug wine when he blended small portions into his reserve Cabernet Sauvignon. Seeing that Israeli terroir could grow great Petite Sirah, wineries such as Lewis Pasco the founding winemaker at Recanati followed suit with a Petite Sirah/Zinfandel blend, while others like Sea Horse, Carmel, Tishbi and Vitkin have made single-varietal Petite Sirah/Durif in bloom. Petite Sirah in addition to using it for blending. Petite Sirah and Petite Syrah

Petite Sirah is sometimes mistakenly spelled "Petite Syrah," which has historically referred to a small berried clone of the Syrah grape by Rhône growers.[14] In California, immigrant vine growers introduced Syrah in 1878 and used the phrase "Petite Syrah" to refer to the lower yields that the vines then were producing in California. Actual Petite Sirah (Durif) was then introduced in 1884.[1] Viticulture

The "petite" in the name of this grape refers to the size of its berries and not the vine, which is particularly vigorous. The leaves are large, with a bright green upper surface and paler green lower surface. The grape forms tightly packed clusters that can be susceptible to rotting in rainy environments. The small berries create a high skin to juice ratio, which can produce very tannic wines if the juice goes through an extended maceration period.[15] In the presence of new oak barrels, the wine can develop an aroma of melted chocolate.[16]

Durif leaf. In the 20th century, ampelographers Louis Levadoux and (decades later) Linda Bisson categorized Durif as a member of the Pelorsien eco- geogroup along with , Béclan, Dureza, Exbrayat, Jacquère, , , Peloursin, and .[2] Wine

Petite Sirah produces dark, inky colored wines that are relatively acidic, with firm texture and mouth feel; the bouquet has herbal and black pepper overtones, and typically offers flavors of blue fruit, black fruit, plums, and especially blueberries.[15] Compared to Syrah, the wine is noticeably more dark and purplish in color, and typically rounder and fuller in the mouth, and offers a brightness that Syrah lacks.[17] The wines are very tannic, with aging ability that can exceed 20 years in the bottle.[14] Petite Sirah can sometimes be rather "short", that is, the flavor does not linger in the mouth, hence the benefit of blending with another grape which may lack mid- palate depth, but add length and elegance. References

1. ^ a b PS I Love You Petite Sirah Timeline (http://www.psiloveyou.org/about/about-petite-sirah/) 2. ^ a b J. Robinson, J. Harding and J. Vouillamoz Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours pg 316-317 & 779, Allen Lane 2012 ISBN 978-1-846-14446-2 3. ^ "Petite Sirah Timeline" (http://www.psiloveyou.org/about_ps.php). Petite Sirah Advocacy Association. 4. ^ a b J. Robinson "The Oxford Companion to Wine" Third Edition pg 244 Oxford University Press 2006 ISBN 0-19- 860990-6 5. ^ a b J. Robinson Vines, Grapes & Wines pg 227 Mitchell Beazley Publishing 1986 ISBN 1-85732-999-6 6. ^ a b J. Robinson "The Oxford Companion to Wine" Third Edition pg 514 Oxford University Press 2006 ISBN 0-19- 860990-6 7. ^ O. Clarke Encyclopedia of Grapes pg 88 Harcourt Books 2001 ISBN 0-15-100714-4 8. ^ Appellation America "Mondeuse-Refosco (http://wine.appellationamerica.com/grape-varietal/Mondeuse-%7C- Refosco.html)" Accessed: May 7th, 2013 9. ^ "27 CFR 4.91 Labeling And Advertising Of Wine Subpart J—American Grape Variety Names" (http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&rgn=div6&view=text&node=27:1.0.1.1.2.10&idno=27). Electronic Code of Federal Regulations. 2007-12-20. Retrieved 2007-12-22. 10. ^ Berry, Jennifer. "Changes to List of American Grape Variety Names" (http://www.ttb.gov/public_info/apr_2002/). Alcohol & Tobacco Newsletter April 2002. ATF. Retrieved 2007-12-22. 11. ^ Federal Register: June 6, 2002 (Volume 67, Number 109) (http://frwebgate6.access.gpo.gov/cgi-bin/waisgate.cgi? WAISdocID=365611271499+1+0+0&WAISaction=retrieve) 12. ^ 2206. Proposal To Recognize Synonyms For Petite Sirah And Zinfandel Grape Varieties (http://ciir.cs.umass.edu/cgi- bin/ua/web_fetch_doc?dataset=ua&db=agendaSpring2007&doc_id=2206) 13. ^ M. Worobiec "Petite Sirah Rides Shotgun as Rhone Rangers Trot Into Town (http://www.winespectator.com/Wine/Daily/News/0,1145,1694,00.html)" Wine Spectator April 30, 2002 14. ^ a b O. Clarke Encyclopedia of Grapes pg 168 Harcourt Books 2001 ISBN 0-15-100714-4 15. ^ a b Durif Grape Varierty Cellarnotes.net (http://www.cellarnotes.net/durif_grap_variety.htm) 16. ^ J. Laube "Petite's Road Back (http://www.winespectator.com/Wine/Archives/Show_Article/0,1275,4495,00.html)" Wine Spectator Jan 31st, 2004 17. ^ Clark Smith, "Don't Call it Durif (http://www.grapecrafter.com/grapecrafter/2009/08/dont_call_it_durif.html)"

External links

Petite Sirah Advocacy Association (http://www.psiloveyou.org) Appellation America Varietal Info (http://wine.appellationamerica.com/grape-varietal/Petite-Sirah.html) Pinot gris From Wikipedia, the free encyclopedia

Pinot gris is a white wine grape variety of the species Vitis vinifera. Thought to be a mutant clone of the Pinot noir Pinot gris variety, it normally has a grayish-blue fruit, accounting for its Grape (Vitis) name (gris meaning "gray" in French) but the grapes can have a brownish pink to black and even white appearance. The word pinot, which comes from the word meaning "pine cone" in French,[1] could have been given to it because the grapes grow in small pine cone-shaped clusters. The wines produced from this grape also vary in color from a deep golden yellow to copper and even a light shade of pink,[2] and it is one of the more popular grapes for orange wine. The clone of Pinot gris grown in Italy is known as Pinot grigio.

Pinot gris is grown across the globe with the "spicy" full- bodied Alsatian and lighter-bodied, more acidic Italian styles being most widely recognized. The Alsatian style, often duplicated in New World wine regions such as Marlborough, A bunch of Pinot gris grapes Tasmania, Australia, Washington, and Oregon, tend to have Color of berry skin Rose moderate to low acidity, higher alcohol levels and an almost Species Vitis vinifera "oily" texture that contributes to the full-bodied nature of the wine. The flavors can range from ripe tropical fruit notes of Also called (see list of synonyms) melon and mango to some botrytis-influenced flavors. In Origin Burgundy, France Italy, Pinot grigio grapes are often harvested early to retain the refreshing acidity and minimize some of the overt- Notable regions (see major regions) fruitiness of the variety, creating a more neutral flavor profile. This style is often imitated in other Old World wine regions, such as Germany where the grape is known as Ruländer.[3]

Contents

1 History 2 Regions 2.1 Alsace 2.2 Australia 2.3 Italy 2.4 New Zealand 2.5 Ukraine 2.6 Oregon and California 3 Viticulture 4 Wine characteristics 5 Synonyms 6 See also 7 References

History

Pinot gris has been known since the Middle Ages in the Burgundy region, where it was probably called Fromenteau. It spread from Burgundy, along with Pinot noir, arriving in Switzerland by 1300. The grape was reportedly a favorite of the Emperor Charles IV, who had cuttings imported to Hungary by Cistercian monks: the brothers planted Like Pinot blanc (right), Pinot gris the vines on the slopes of Badacsony bordering Lake Balaton in 1375. (center) is a color mutation of Pinot The vine soon after developed the name Szürkebarát meaning "grey noir (left). monk." In 1711, a German merchant, named Johann Seger Ruland (re)discovered a grape growing wild in the fields of the Palatinate. The subsequent wine he produced became known as Ruländer and the vine was later discovered to be Pinot gris.[2]

Until the 18th and 19th century, the grape was a popular planting in Burgundy and Champagne but poor yields and unreliable crops caused the grape to fall out of favor in those areas. The same fate nearly occurred in Germany, but vine breeders in the early 20th century were able to develop clonal varieties that would produce a more consistent and reliable crop.[2]

Researchers at the University of California, Davis, have determined that Pinot gris has a remarkably similar DNA profile to Pinot noir and that the color difference is derived from a genetic mutation that occurred centuries ago. The leaves and the vines of both grapes are so similar that the coloration is the only aspect that differentiates the two.[4]

Around 2005, Pinot gris was enjoying increasing popularity in the marketplace, especially in its Pinot grigio incarnation and similar New World varietal wines.[5] Regions

Argentina - San Juan and Mendoza Australia - Yarra Valley, Adelaide Hills, Orange, New South Wales, Mornington Peninsula Austria Canada - British Columbia, Ontario Chile - Casablanca, Chile France - Burgundy, Loire, Alsace Germany - Baden, Palatinate Hungary - Badacsony, Mátraalja Italy - Roverè della Luna, Trentino Moldova New Zealand (including Waiheke Island) Romania - Constanţa County, Jidvei South Africa Slovenia - Primorska, Podravje Switzerland - Valais Ukraine - United States - Oregon, California, Michigan & Arizona New Jersey

Alsace

A major grape in Alsace, grown on 13.9% of the region's vineyard surface in 2006,[6] the varietal Pinot-gris d'Alsace (fr) is markedly different from Pinot gris found elsewhere. The cool climate of Alsace and warm volcanic soils are particularly well suited for Pinot gris, with its dry autumns allowing plenty of time for the grapes to hang on the vines, often resulting in wines of An Italian Pinot grigio from the Alto Adige region. very powerful flavours.[7]

Pinot gris is one of the so-called noble grapes of Alsace, along with Riesling, Gewürztraminer, and Muscat, which may be used for varietal Alsace Grand Cru AOC and the late harvest wines Vendange Tardive A Pinot gris Vendange Tardive from and Sélection de Grains Nobles.[8] Alsace, i.e., a sweet . Previously, the Pinot gris wines produced in Alsace were originally labeled Tokay d'Alsace. In the Middle Ages, the grape was popularized in the region by Hungarian traders who were introduced to the grape from Burgundy. During this time, Tokaji was one of the most popular and sought after wines on the market and the name was probably used to gain more prestige for the Alsatian wine. Pinot gris was believed to have been brought back to Alsace by General Lazarus von Schwendi after his campaign against the Turks in the 16th century. It was planted in Kientzheim under the name "Tokay".[9] However, the Pinot gris grape has no known genetic relations to the Furmint, Hárslevelű, Yellow Muscat and Orémus grapes that are traditionally used in Tokaji wine.[10] In 1980, the European Economic Community passed regulations related to Protected designations of origin (PDOs), and when Hungary started negotiations for European Union membership, it became clear that the Tokay name would have to become a PDO for the Tokaj-Hegyalja region.[11] Therefore, in 1993, an agreement was reached between the Hungary and the European Union to phase out the name Tokay from non-Hungarian wine. In the case of Alsace, Tokay Pinot Gris was adopted as an intermediate step, with the "Tokay" part to be eliminated in 2007.[9][12][13] Many producers had implemented the change to plain Pinot Gris on their labels by the early 2000s, several years before the deadline.

Australia

Pinot gris was first introduced into Australia in 1832 in the collection of grapes brought by James Busby.[14] In Victoria, wines from the grape are labeled both Pinot gris and Pinot grigio, depending on the with the drier wines being labeled Pinot grigio.[15]

Italy

In Italy, where the grape is known as Pinot grigio, plantings can be found in the Lombardy region around Oltrepo Pavese[16] and in Alto Adige, Italy's northernmost wine region.[17] The grape is also prominent in the Friuli-Venezia Giulia region.[18]

New Zealand

Pinot gris is grown in both the North, Waiheke Island, (Hawkes Bay, Gisborne) and South Islands (Central Otago, Nelson, Marlborough, Waipara), with 1,501 Ha producing as of 2009. This is over a 100% increase since 2006.[19] In 2007 Pinot Gris overtook Riesling as the third most planted white variety after Sauvignon blanc and Chardonnay. Half of all plantings are in Canterbury and Marlborough, with the wine developing a "rich, flinty, fruit-laden character".[20] Pinot Grigio is a popular planting in northeastern Italy in regions such as Ukraine Friuli-Venezia Giulia.

In Ukraine the grape is known as Піно ґрі [piˈnɔ ˈɡri] or Піно сірий [piˈnɔ ˈsirɪj]. It is grown in Gurzuf and Ay- Danyl in Crimea on the northern coast of the since 1888.[21]

Oregon and California

David Lett, from Eyrie Vineyards, planted the first American Pinot gris vines in Oregon in 1966. Hoping to increase sales, Lett started to graft Riesling vines to Pinot gris in 1981.[22] The grape originally had difficulties finding a sustainable market until Lett began marketing the wine to salmon traders as a good match to the fish. The wine's popularity still only increased slightly until the mid-1990s when well capitalized larger producers entered the picture with enough volume to warrant expensive marketing campaigns.[4] In 1991, was founded with a to produce enough high quality Oregon Pinot gris to develop a sustainable national market for the wine; they are credited with bringing the Pinot gris grape varietal into national consciousness in the U.S.[23] Today they are the world's leading producer of premium Pinot gris and farm the world's largest contiguous organic vineyard which contains over 300 acres (1.2 km2) of Pinot gris grapes.[24] There are about 1,620 acres (660 ha) planted in the Central and South coastal areas of California.[25] The Pinot gris from California is often called Pinot grigio because of its similarity in style to the wine of Italy.[26] Viticulture

The grape grows best in cool climates, and matures relatively early with high sugar levels. This can lead to either a sweeter wine, or, if fermented to dryness, a wine high in alcohol. Clusters of Pinot gris may have a variety of colors in the vine. These clusters can range from bluish grey to light pinkish brown.[25] The grapes grow in small clusters (hence the pinecone shape), and upon ripening, often display a pinkish-gray hue, although the colors can vary from blue-gray to pinkish-brown. Pinot gris is often blended with Pinot noir to enrich and lighten the Pinot noir's flavor.[27] Wine characteristics

Wines made from the Pinot gris vary greatly and are dependent on Color variations among different styles of Pinot gris. (L-R) the region Italian Pinot Grigio with a straw yellow color, Alsatian Pinot and wine gris with a lemon color, Oregon Pinot gris with a copper-pink making style color they are A Pinot gris from the Russian River from. Alsatian Pinot gris are medium to full bodied wines with a rich, Valley of California. somewhat floral bouquet. They tend to be spicy in comparisons with other Pinot gris. While most Pinot gris are meant to be consumed early, Alsatian Pinot gris can age well.[28] German Pinot gris are more full-bodied with a balance of acidity and slight sweetness. In Oregon the wines are medium bodied with a yellow to copper-pink color and aromas of pear, apple, and/or melon. In California, the Pinot gris are more light bodied with a crisp, refreshing taste with some pepper and arugula notes. The Pinot grigio style of Italy is a light-bodied, often lean wine that is light in color with sometimes spritzy flavors that can be crisp and acidic.[29]

Pinot gris is considered an "early to market wine" that can be bottled and out on the market within 4–12 weeks after fermentation.[30] Synonyms

Pinot gris is called by many names in different parts of the world: Synonym of Pinot gris Country / Region Auxerrois gris Alsace Fauvet France Fromentau Languedoc Fromentot France Grauburgunder / Grauer Burgunder Austria Germany (dry) Grauer Mönch Germany Grauklevner Germany Gris cordelier France Malvoisie Loire Valley Switzerland Monemvasia Greece Pinot grigio Italy Pinot beurot Loire Valley, Burgundy Ruländer Austria Germany Romania (sweet) Rulandské šedé Czech Republic Slovakia Sivi pinot Croatia Slovenia Szürkebarát Hungary Tokay d'Alsace Alsace (renamed to Pinot gris due to EU regulations) Піно ґрі, Піно сірий Ukraine 灰皮 China

See also

International variety

References

1. ^ Soukhanov, Anne H. (2001). Microsoft Encarta college dictionary (http://books.google.com/books? id=ICylixhKK4QC&pg=PA1103&dq=pinot+pine#v=onepage&q=pinot%20pine&f=false). Macmillan. p. 1103. ISBN 0- 312-28087-4. 2. ^ a b c J. Robinson Vines Grapes & Wines pg 158 Mitchell Beazley 1986 ISBN 1-85732-999-6 3. ^ Wine & Spirits Education Trust "Wine and Spirits: Understanding Wine Quality" pgs 6-9, Second Revised Edition (2012), London, ISBN 9781905819157 4. ^ a b K. MacNeil The Wine Bible pg 745 Workman Publishing 2001 ISBN 1-56305-434-5 5. ^ Wine Business Insider Pinot grigio and Pinot gris Poised to Overtake White Zinfandel (http://www.winebusiness.com/ReferenceLibrary/webarticle.cfm?dataId=40330) 10/10/2005 6. ^ CIVA website (http://www.civa.fr), read on September 9, 2007 Pinot noir From Wikipedia, the free encyclopedia (Redirected from Pinot nero)

Pinot noir (French: [pino nwaʁ]) is a red wine grape variety of the species Vitis vinifera. The name may also refer to wines created predominantly from Pinot noir grapes. The name is derived from the French words for pine and black; the pine alluding Pinot noir to the grape variety having tightly clustered, pine cone-shaped bunches of fruit.[1] Grape (Vitis)

Pinot noir grapes are grown around the world, mostly in the cooler regions, but the grape is chiefly associated with the Burgundy region of France. Other regions that have gained a reputation for Pinot noir include the Willamette Valley of Oregon, the Carneros, Central Coast and Russian River AVAs of California, the Walker Bay wine region of South Africa, Tasmania and Yarra Valley in Australia and the Central Otago, Martinborough and Marlborough wine regions of New Zealand. Pinot noir is also a primary variety used in sparkling wine production in Champagne and other wine regions.[2]

It is widely considered to produce some of the finest wines in the world, but is a difficult variety to cultivate and transform into wine.[3] The grape's tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management. The thin-skins and low levels of phenolic compounds lends Pinot to producing mostly lightly colored, medium bodied low tannin wines that can often go through dumb phases with uneven and unpredictable aging. When young, wines made from Pinot noir tend to have red fruit aromas of cherries, raspberries and strawberries. As the wines age, Pinots have the potential to develop vegetal and "barnyard" aromas that can contribute to the complexity of the wine.[2] Pinot noir grapes at Chehalem Ridgecrest Vineyard, Newberg, Oregon Contents Colour Black of berry 1 Description skin 2 History, mutants and clones Also Blauburgunder, Spätburgunder, called Rulandské modré 3 Crosses Notable Burgundy, Champagne, Santa Cruz 4 Regions regions Mountains AVA, California (Russian 4.1 Australia River Valley), Marlborough, Central 4.2 Austria Otago, Oregon, Casablanca Valley, , 4.3 Canada Romania, Tasmania, Mornington 4.4 UK Peninsula, Yarra Valley 4.5 France Notable Gevrey-Chambertin, Nuits-Saint-Georges 4.6 Germany wines 4.7 Italy Ideal Chalky clay soil 4.8 Moldova Wine characteristics 4.9 New Zealand 4.10 Slovenia General Light tannins 4.11 Spain Cool Cabbage, wet leaves climate 4.12 Switzerland Medium Strawberry, raspberry, cherry, mushroom, 4.13 United States climate meaty 5 Recent popularity 6 See also 7 References 8 External links

Description

Pinot noir's home is France's Burgundy region, particularly in Côte-d'Or. It is also planted in Austria, Argentina, Australia, Canada, Chile, north parts of Croatia, the Republic of Georgia, Germany, Italy, Hungary, Kosova, the Republic of Macedonia, Moldova, Greece, Romania, New Zealand, South Africa, Serbia, Slovenia, Switzerland, Bulgaria, Czech Republic, United States, Uruguay, Ukraine and Slovakia. The United States has increasingly become a major Pinot noir producer, with some of the best regarded coming from the Willamette Valley in Oregon and California's Sonoma County with its Russian River Valley and Sonoma Coast appellations. Lesser known appellations can be found in Mendocino County's Anderson Valley as well as the Central Coast's Santa Lucia Highlands appellation and the Sta. Rita Hills American Viticultural Area in Santa Barbara County. In New Zealand, it is principally grown in Martinborough, Marlborough, Waipara and Central Otago.

The leaves of Pinot noir are generally smaller than those of Cabernet Sauvignon or Syrah and the vine is typically less vigorous than either of these varieties. The grape cluster is small and conico-cylindrical, vaguely shaped like a pine cone. Some viticultural historians believe this shape-similarity may have given rise to the name.[4] In the vineyard Pinot noir is sensitive to wind and frost, cropping Pinot noir grapes at Santenay, on levels (it must be low yielding for production of quality wines), soil types and pruning techniques. In the winery it is sensitive to Burgundy's Côte-d'Or fermentation methods, yeast strains and is highly reflective of its terroir with different regions producing sometimes very different wines. Its thin skin makes it susceptible to bunch rot and similar fungal diseases of the bunch. The vines themselves are susceptible to powdery mildew, and in Burgundy (and elsewhere) infection by leaf roll and fanleaf viruses causes significant vine health problems. These complications have given the grape a reputation for being difficult to grow: Jancis Robinson calls Pinot a "minx of a vine"[4] and André Tchelistcheff declared that "God made Cabernet Sauvignon whereas the devil made Pinot noir."[4] It is much less tolerant of hard, windy, hot and dry, harsh vineyard conditions than the likes of Cabernet Sauvignon, Syrah, Merlot, or Grenache.

However, Pinot noir wines are among the most popular in the world. Joel Fleischman of Vanity Fair describes pinot noir as "the most romantic of wines, with so voluptuous a perfume, so sweet an edge, and so powerful a punch that, like falling in love, they make the blood run hot and the soul wax embarrassingly poetic."[4] Master Madeline Triffon calls Pinot "sex in a glass".[4]

The tremendously broad range of bouquets, flavors, textures and impressions that Pinot noir can produce sometimes confuses tasters.[4] In the broadest terms, the wine tends to be of light to medium body with an aroma reminiscent of black and / or red cherry, raspberry and to a lesser extent currant and many other fine small red and black berry fruits. Traditional red Burgundy is famous for its savory fleshiness and 'farmyard' aromas (these latter sometimes associated with mercaptans and other reductive characters), but changing fashions, modern winemaking techniques, and new easier-to-grow clones have favored a lighter, more fruit-prominent, cleaner style. The wine's color when young is often compared to that of garnet, frequently being much lighter than that of other red wines. This is entirely natural and not a winemaking fault as Pinot noir has a lower skin anthocyanin (coloring matter) content than most other classical red / black varieties. However, an emerging, increasingly evident, style from California and New Zealand highlights a more powerful, fruit forward and darker wine that can tend toward Syrah (or even new world Malbec) in depth, extract, and alcoholic content.

Pinot noir is also used in the production of Champagne (usually along with Chardonnay and Pinot Meunier) and is planted in most of the world's wine growing regions for use in both still and sparkling wines. Pinot noir grown for dry table wines is generally low-yielding and of A Burgundy Pinot noir. lesser vigour than many other varieties, whereas when grown for use in sparkling wines (e.g. Champagne) it is generally cropped at significantly higher yields.

In addition to being used for the production of sparkling and still red wine, Pinot noir is also sometimes used for rosé still wines, -styled wines, and even white wines. Its juice is uncolored. History, mutants and clones

Pinot noir is almost certainly a very ancient variety that may be only one or two generations removed from wild, Vitis sylvestris, vines.[5] Its origins are nevertheless unclear: In De re rustica, Columella describes a grape variety similar to pinot noir in Burgundy during the 1st century CE,[4][6] however, vines have grown wild as far north as Belgium in the days before phylloxera, and it is possible that Pinot represents a direct domestication of (hermaphrodite-flowered) Vitis sylvestris.

[7] Pinot gris (center) and Pinot blanc (right) are color Ferdinand Regner has argued that pinot noir is a cross between Pinot Meunier (Schwarzriesling) and Traminer, but this claim mutations of Pinot noir (left). has since been refuted.[4] In fact Pinot Meunier has been shown to be a chimerical mutation (in the epidermal cells) which makes the shoot tips and leaves prominently hairy-white and the vine a little smaller and early ripening.[8] Thus Pinot Meunier is a chimera with two tissue layers of different genetic makeup, both of which contain a mutation making them non-identical to, and mutations of, Pinot noir (as well as of any of the other color forms of Pinot). As such, Pinot Meunier cannot be a parent of Pinot noir, and, indeed, it seems likely that chimerical mutations which can generate Pinot gris from other Pinots (principally blanc or noir) may in turn be the genetic pathway for the emergence of Pinot Meunier.

Pinot gris is a Pinot color sport (and can arise by mutation of Pinot noir or Pinot blanc), presumably representing a somatic mutation in either the VvMYBA1 or VvMYBA2 genes that control grape berry color. Pinot blanc is a further mutation and can either naturally arise from or give rise to Pinot gris or Pinot noir; the mutation - reversion path is multi- directional therefore. The general DNA profiles of both Pinot gris and blanc are identical to Pinot noir;[9] and other Pinots, Pinot moure and Pinot teinturier, are also genetically similarly close. It should be noted therefore that almost any given Pinot (of whatever berry color) can occur as a complete mutation or as a chimera of almost any other Pinot[10] As such, suggestions that Pinot noir is the fundamental and original form of the Pinots are both misleading and highly tendentious. Indeed, if anything, Pinot blanc may be the original human-selected form of Pinot, although given the genetic variability of this longstanding genetic line, thinking of Pinot as a familial cluster of grapes sharing a fundamental and common genetic core is almost certainly nearest the truth. It is this 'core' around which the sub-varietally identifying color variations (blanc, rouge, noir, gris, rose, violet, tenteurier, moure, etc.) occur, along with the more striking chimeric morphological mutation that is Pinot Meunier, and the interesting further mutations of this variety as Pinot Meunier gris and as the non-hairy mutation which the Germans classify as 'Samtrot' (effectively 'Pinot red velvet').

A white berried sport of Pinot noir was propagated in 1936 by Henri Gouges of Burgundy, and there is now 2.5ha planted of this grape which Clive Coates[11] calls Pinot Gouges, and others call Pinot Musigny. There is however no published evidence, nor any obvious reason, to believe that this is other than a (possibly quite fine) form of Pinot blanc, having simply arisen as a selected natural mutation of the original Pinot noir in the Gouges' vineyard.

In the UK, the name 'Wrotham Pinot' is a permitted synonym for Meunier and stems from a vine that one of the pioneers of UK viticulture, Edward Hyams, discovered in Wrotham (pronounced 'root-ham')in Kent in the late 1940s. It was in all probability the variety known as ‘Miller’s Burgundy’ which had been widely grown on walls and in gardens in Great Britain for many years. Archibald Barron writing in his book, Vines and Vine Culture, the standard Victorian work on grape growing in the UK, states that the variety was: found by [the famous horticulturalist] Sir Joseph Banks in the remains of an ancient vineyard at Tortworth, Gloucestershire – a county well known for its medieval vineyards. Hyams took the vine to Raymond Barrington Brock, who ran what was to become the Oxted Viticultural Research Station, and he trialled it alongside the many other varieties he grew. Brock said that Pinot noir vines at Clos de Bèze, Gevrey- when compared to supplies of Meunier from France, Wrotham Pinot: had a higher natural sugar content and ripened two weeks Chambertin, on Burgundy's Côte d'Or earlier. Hyams, ever the journalist in search of a good story, claimed that this vine had been left behind by the Romans although provided no evidence for this. Brock sold cuttings and the variety became quite popular in early vineyards, although it is unlikely that any vines from the cuttings supplied by Brock survive in any of today’s UK vineyards. Despite the fact that today all plantings of Meunier in the UK stem from French and German nurseries, the name Wrotham Pinot is still a legally acceptable synonym for this variety, although never used by UK growers.

Pinot noir can be particularly prone to mutation (suggesting it has active transposable elements), and thanks to its long history in cultivation there are hundreds of different clones in vineyards and vine collections worldwide. More than 50 are officially recognized in France compared to only 25 of the much more widely planted Cabernet Sauvignon.[3] The French Etablissement National Technique pour l'Amelioration de la Viticulture (ENTAV) has set up a program to select the best clones of Pinot. This program has succeeded in increasing the number of quality clones available to growers. In the new world, particularly in Oregon, wines of extraordinary quality continue to be made from the (ex-University of California at Davis) Pommard (principally UCD4) and Wadensvil (UCD 1A and / or 2A) clones.[4] Gamay Beaujolais is a Californian misnomer for a UCD clone series of upright-growing ('Pinot droit') Pinot noir. Planted mostly in California it also became established in New Zealand.[12] In this latter country, its disposition to poor fruit set in cool flowering conditions can be problematic. Claims that the 'Gamay Beaujolais' Pinot noir was brought to California by Paul Masson.[13] are not correct. It was collected in France by Harold Olmo for UCD in the 1950s and was one of the first Pinot noir vines this institution offered as a high health clonal line from about 1962 onward. However, it was misleadingly identified at UCD as a 'Gamay Beaujolais' type (of Pinot noir). In general, these upright growing 'Pinot droit' clones are highly productive (in suitable, hot-to-warm, flowering conditions) and in California and New Zealand they give robust, burly, wines favored by those who like muscle rather than charm and velvety finesse in their Pinot noir wines. In Burgundy, the use of (highly productive) Pinot droit clones is reportedly still widespread in inferior, Village appellation, or even non-appellation, vineyards and Pinot droit is consequently regarded, arguably with very good reason, as a (genetic) sub-form significantly inferior to classical, decumbent, 'Pinot fine' or 'Pinot tordu', clonal lines of Pinot.

Frühburgunder (Pinot Noir Précoce) is an early-ripening form of Pinot noir.[3] Across the Pinot family, ripening in typical climates can be dispersed by as much as four, and even six, weeks between the very earliest (including Précoce) clones and the very latest ripening. Virus infection and excessive cropping significantly add to delaying of Pinot noir ripening.

Gouget noir is sometimes confused as being a clone of Pinot noir but DNA analysis has confirmed that it is a distinct variety.[14]

In August 2007, French researchers announced the sequencing of the genome of Pinot noir.[15] It is the first fruit crop to be sequenced, and only the fourth flowering plant. Crosses

In the Middle Ages, the nobility and church of northeast France grew some form of Pinot in favored plots, while peasants grew a large amount of the much more productive, but otherwise distinctly inferior, Gouais blanc. Cross-pollination may have resulted from such close proximity, with the genetic distance between the two parents imparting hybrid vigor leading to the viticultural selection of a diverse range of offspring from this cross (which may, nevertheless, have also resulted from deliberate human intervention). In any case, however it A Pinot noir from Chile. occurred, offspring of the Pinot - Gouais cross include: Chardonnay, Aligoté, Auxerrois, Gamay, Melon and eleven others.[9] It should not however be inferred that Pinot noir was the Pinot involved here; any member of the Pinot family appears genetically capable of being the Pinot parent to these ex-Gouais crosses.

In 1925, Pinot noir was crossed in South Africa with the Cinsaut grape (known locally by the misnomer 'Hermitage') to create a unique variety called . Regions

Australia

Pinot noir is produced in several wine growing areas of Australia, notably in the Southern Highlands in New South Wales, Yarra Valley, Geelong, the Bellarine Peninsula, Beechworth, South Gippsland, Sunbury, Macedon Ranges and Mornington Peninsula in Victoria, Adelaide Hills in South Australia, Great Southern Wine Region in Western Australia, all Tasmania, and the Canberra District in the Australian Capital Territory.

Austria A sparkling Crémant de Bourgogne blanc de noirs (white of blacks) made In Austria, Pinot noir is sometimes called Blauburgunder (literally Blue Burgundy) and produced in Burgenland and Lower Austria. from Pinot noir and Gamay. Austrian Pinot noir wines are dry red wines similar in character to the red wines of Burgundy, mostly aged in French barriques. Some of the best Austrian Pinots come from Neusiedlersee and Blaufraenkischland, (Burgenland) and Thermenregion (Lower Austria).

Canada

Quality Pinot noir has been grown in Ontario for some time in the Niagara Peninsula and especially the Niagara-on-the-Lake and Short Hills Bench wine regions, as well as in Prince Edward County and on the north shore of Lake Ontario. It has also been grown recently in the Okanagan, Lower Mainland, and Vancouver Island wine regions of British Columbia, the Annapolis Valley region of Nova Scotia and the Lanaudière and Brome-Missisquoi regions of Quebec.

UK

Pinot noir is increasingly being planted in the U.K. and is now the second most widely planted variety, (305-ha in 2012) almost all of it for sparkling wine. In good years, red wines can be made and these are very good. More usually, attractive rose wines are made. For UK sparkling wine, Pinot noir is considered essential for top quality.

France

Pinot noir has made France's Burgundy appellation famous, and vice-versa. Wine historians, including John Winthrop Haeger and Roger Dion, believe that the association between Pinot and Burgundy was the explicit strategy of Burgundy's Valois dukes. Roger Dion, in his thesis regarding Philip the Bold's role in promoting the spread of Pinot noir, holds that the reputation of Beaune wines as "the finest in the world" was a propaganda triumph of Burgundy's Valois dukes.[4] In any event, the worldwide archetype for pinot noir is that grown in Burgundy where it has been cultivated since AD 100.

Burgundy's Pinot noir produces great wines which can age very well in good years, developing complex fruit and forest floor flavours as they age, often reaching peak 15 or 20 years after the vintage. Many of the wines are produced in very small quantities and can be very expensive. Today, the celebrated Côte d'Or escarpment of Burgundy has about 4,500 hectares (11,000 acres) of Pinot noir. Most of the region's finest wines are produced from this area. The Côte Chalonnaise and Mâconnais regions in southern Burgundy have another 4,000 hectares (9,900 acres).

In Jura département, across the river valley from Burgundy, the wines made from pinot noir are lighter.

In Champagne it used in blending with Chardonnay and Pinot Meunier. It can also appear unblended, in which case it may be labeled blanc de noirs. The Champagne appellation has more Pinot planted than any other area of France.

In it is used to make red and rosé wines, much lighter in style that those of Burgundy, refreshing served chilled, especially in warmer years when they are less thin. In Alsace it is generally used to make Pinot-noir d'Alsace (fr), a varietal rosé wine. However, it is also used to make genuine red wines usually called Pinot noir rouge, which are similar in character to red Burgundy and Beaujolais wines but are consumed chilled. Prominent examples are Rouge de Barr and Rouge d'Ottrott (fr). Pinot noir rouge is the only red wine produced in Alsace. Lack of acidity and complexity often prevent Alsatian pinot noir from achieving anything more than pleasant, easy drinking, quality levels.

Germany

In Germany it is called Spätburgunder (lit. "Late Burgundian"), and is now the most widely planted red grape.[3] Historically much German wine produced from Pinot noir was pale, often rosé like the red wines of Alsace, and very simple; over-cropping and bunch-rot were major contributing factors to this. However, recently, despite the northerly climate, darker, richer reds have been produced, often barrel (barrique) aged, in regions such as Baden, Palatinate (Pfalz) and Ahr. These are rarely exported and are often very expensive in Germany for the better examples. As "Rhenish", German Pinot noir is mentioned several times in Shakesperean plays as a highly prized wine.[16]

There is also a smaller-berried, early ripening, lower yield variety called Frühburgunder (Pinot Noir Précoce, lit. "Early Burgundian") which is grown in Rheinhessen and Ahr area and can produce very good wines. In the last 20 years or so, serious efforts have been made to develop and husband good quality high health clones of Frühburgunder selected from Württemberg vineyards, and the future of this form of Pinot noir in Germany consequently looks promising.

Italy

In Italy, where Pinot noir is known as Pinot nero, it has traditionally been cultivated in South Tyrol, the Collio Goriziano, Franciacorta, Oltrepò Pavese, Veneto, Friuli and Trentino. It is also planted in Tuscany.

In South Tyrol the variety is first noted 1838 as "Bourgoigne noir" in a grape wine buy list of the "k.u.k. Landwirtschafts-Gesellschaft von Tirol und Vorarlberg, Niederlassung Bozen" and later called "Blauburgunder" like in Austria. The first analytical descriptions are from Edmund Mach (founder of Ist. Agr. San Michele a.A. (http://www.iasma.it/)) in the year 1894: Friedrich Boscarolli - Rametz/Meran - Rametzer Burgunder 1890, Chorherrenstift Neustift - Blauburgunder 1890, R.v.Bressendorf - Vernaun/Meran - Burgunder 1890, C. Frank - Rebhof Gries Bozen - Burgunder 1889, Fr. Tschurtschenthaler - Bozen - Burgunder 1890 & 1891, Fr. Tschurtschenthaler - Bozen - Kreuzbichler 1889 & 1891 & 1887.[17]

Moldova A German blanc de noir from the A Sancerre rouge from the Loire Baden region made from Pinot noir Large amounts of Pinot were planted in central Moldova during the 19th century, but much was lost Valley made from Pinot noir. grapes pressed quickly after harvest in to the ravages of phylloxera; Soviet control of Moldova from 1940 to 1991 also reduced the order to produce a white wine from productivity of vineyards. the red grapes. New Zealand

Pinot noir is a grape variety whose "importance" in New Zealand is extremely high. However, initial results were not promising for several reasons, including high levels of leaf roll virus in older plantings, and, during the 1960s and 1970s, the limited number and indifferent quality of Pinot noir clones available for planting. However, since this time importation of high quality clones and much-improved viticulture and winemaking has seen pinot noir, from Martinborough in the north to Central Otago in the south, win numerous international awards and accolades. Pinot noir is now one of New Zealand's most sought-after varieties and is its pre- eminent red varietal (outside of the Syrah and Bordeaux varietals produced in Hawkes Bay).

Historically, one notable Pinot noir wine was the St Helena 1984 from the Canterbury region. This led to the belief, for a time, that Canterbury might become the natural home for Pinot noir in New Zealand. While the early excitement passed, the Canterbury Pinot noir grapes in a vineyard in Moldova. region has witnessed the development of pinot noir as the dominant red variety. The next region to excel with pinot noir was Martinborough on the southern end of the North Island. The moderate climate and long growing season gives wines of great intensity and complexity. In the 2000s, other sub- regions in the Wairarapa have been developed to the north of Martinborough.

At around this time, the first plantings of Pinot noir in the Central Otago wine region occurred in the Kawarau Gorge near Bannockburn. Central Otago had a long history (for New Zealand) as a producer of quality stone fruit and particularly cherries. Significantly further south than all other wine regions in New Zealand, it had been overlooked despite a long history of grape growing, albeit with little serious wine production. However, Central Otago benefits from being surrounded by mountain ranges which increased its temperature variations both between seasons and between night and day making the climate unusual when compared with the typically maritime conditions in New Zealand; Central Otago's climate is in fact markedly continental.

Some of the first vines were planted in holes blasted out of the north facing schist slopes of the region;, such highly marginal conditions underscore the initial difficulties confronting contemporary 'pioneering' vineyards in this region. The first results coming in the mid to late 1990s excited the interest of British wine commentators, including Jancis Robinson and Oz Clarke. The latest sub-region appears to be Waitaki, near Kurow, on the border between Otago and Canterbury.

A recent blind tasting of New Zealand pinot noir featured in Cuisine magazine (issue 119), Michael Cooper reported that of the top ten wines, five came from Central Otago, four from Marlborough and one from Waipara. This compares with all top ten wines coming from Marlborough in an equivalent blind tasting from last year. Cooper suggests that this has to do with more Central Otago production becoming available in commercial quantities, than the relative qualities of the regions' Pinot noir. In addition, as the industry has matured, many of the country's top producers have made the decision no longer to submit their wines to reviews or shows.

Typically, New Zealand Pinot noir is fruit-driven, forward, and early maturing in the bottle. Alcohol levels are markedly higher than for Burgundies, and natural acidity lower. Many New Zealand pinot noir producers leave their fruit on the vine much longer than is either possible or acceptable in Burgundian vineyards, and plummy flavours, heavier textures, and consequently more Syrah-like wine structure, results. Markedly, the wines tend to be quite full bodied (for the variety) and very potable in their youth. High-quality examples of New Zealand Pinot noir, particularly from the Martinborough region, are distinguished by savoury, earthy flavours with a greater complexity. Central Otago Pinot noirs have become characterised as "fruit bombs"—big, soft textured, wines, rich in flavours like boysenberry and Blackboy peach, high in alcohol and low in natural acid. More subtle, finer, examples are produced however, but they are usually elite wines only. Tamarilo characters, which were prominent in the above-mentioned St. Helena Pinot noir, continue to characterise many large production Waipara Pinot noirs and most Canterbury ones as well. Specialist producers in these co-mingled regions can surpass these limitations however, and a range of wines, from burly, bold, tannic and dark new-world style "reserves", to finer, more Burgundian-influenced Pinot noirs are now becoming more prominent. Marlborough pinot noirs are often fragrant and appealingly round, but can lack depth and proper tannin ripeness. Multi-area blends made by large producers (usually blending Marlborough, Waipara, and Central Otago fruit) can offer good value and good drinking at affordable prices. Slovenia

In Slovenia, the pinot noir is produced especially in the Slovenian Littoral, particularly in the Goriška Brda sub-region. In smaller amounts, the Pinot noir is also produced in Slovenian Styria. The wine is usually called Modri Pinot (Blue Pinot) or also Modri Burgundec (Blue Burgundy).

Spain

Pinot noir has recently been produced in small amounts in province, Catalonia, under the appellation "Costers del Segre" DO.

Switzerland

Pinot noir is a popular grape variety all over Switzerland. In German-speaking regions of Switzerland it is often called Blauburgunder. Pinot noir wines are produced in Neuchâtel, Schaffhausen, St. Gallen and Bündner Herrschaft. In Valais, Pinot noir is also blended with Gamay to produce the well known Dôle.

United States

By volume most Pinot noir in America is grown in California, with Oregon coming in second[18] Other regions are the states of Washington, Michigan, and New York.

California wine regions known for producing Pinot noir are:

Sonoma Coast Russian River Valley AVA Central Coast AVA Sta. Rita Hills Monterey County / Santa Lucia Highlands Santa Cruz Mountains AVA Carneros District of Napa and Sonoma Anderson Valley Livermore Valley A Pinot noir from the Willamette San Luis Obispo County / Arroyo Grande Valley, Edna Valley Valley in Oregon. regions known for producing Pinot noir:

Willamette Valley AVA

Richard Sommers of HillCrest Vineyard in the Umpqua Valley of Oregon is the father of Oregon Pinot noir. An early graduate of UC Davis, Sommers moved north after graduation with the idea of planting Pinot noir in the Coastal valleys of Oregon. He brought cuttings to the state in 1959 and made his first commercial planting at HillCrest Vineayard in Roseburg Oregon in 1961.For this he was honored by the Oregon State House of Representatives (HR 4A). In 2011 the State of Oregon honored him for this achievement and also for producing the first commercial bottling in the state in 1967. It was announced by the state of Oregon in the summer of 2012 that an historical marker would be placed at the winery in the summer of 2013.[19] Sommers who graduated from UC Davis in the early 1950s brought Pinot Noir cuttings to Oregon's Umpqua Valley in 1959 and planted them at HillCrest Vineyard in 1961. These first Pinot noir cuttings came from Louis Martinis Sr.'s Stanley Ranch located in the Carneros region of Napa Valley. The first commercial vintage from these grapes was the noted 1967 Pinot noir although test bottlings were made as early as 1963. In the 1970s several other growers followed suit. In 1979, took his wines to a competition in Paris, known in English as the , and they placed third among Pinots. In a 1980 rematch arranged by French wine magnate Robert Drouhin, the Eyrie vintage improved to second place. The competition established Oregon as a world-class Pinot noir producing region.[20][21]

The Willamette Valley of Oregon is at the same latitude as the Burgundy region of France, and has a similar climate in which the finicky Pinot noir grapes thrive. In 1987, Drouhin purchased land in the Willamette Valley, and in 1989 built Domaine Drouhin Oregon, a state-of- the-art, gravity-fed winery. Throughout the 1980s, the Oregon wine industry blossomed. A Pinot noir from the Russian River Recent popularity Valley of California.

During 2004 and the beginning of 2005, Pinot noir became considerably more popular among consumers in the United States of America, Australia, New Zealand and Asia possibly because of the movie Sideways.[22] Being lighter in style, it has benefited from a trend toward more restrained, less alcoholic wines being at or around 12% alcohol by volume. See also

International variety

References Zinfandel From Wikipedia, the free encyclopedia (Redirected from Primitivo)

Zinfandel (also known as Primitivo) is a variety of black- skinned wine grape. The variety is planted in over 10 percent Zinfandel/Primitivo of California vineyards.[1] DNA fingerprinting revealed that Grape (Vitis) it is genetically equivalent to the Primitivo variety traditionally grown in Puglia (the "heel" of Italy), where it was introduced in the 18th century, as well as to the Croatian grapes Crljenak Kaštelanski and Tribidrag.[2] The grape found its way to the United States in the mid-19th century, and became known by variations of the name "Zinfandel", a name of uncertain origin.

The grapes typically produce a robust red wine, although a semi-sweet rosé (blush-style) wine called White Zinfandel has six times the sales of the red wine in the United States.[3] The grape's high sugar content can be fermented into levels Zinfandel grapes ripening on the vine of alcohol exceeding 15 percent.[4] Species Vitis vinifera Also called Crljenak Kaštelanski, Zin, ZPC The taste of the red wine depends on the ripeness of the (more) grapes from which it is made. Red berry fruit flavors like Origin Croatia raspberry predominate in wines from cooler areas,[5] whereas blackberry, anise and pepper notes are more common in Notable California, Puglia, Dalmatia wines made in warmer areas[5] and in wines made from the regions earlier-ripening Primitivo clone. Hazards Bunch rot, uneven ripening

Contents

1 History 1.1 Europe (6000 BCE – 1870) 1.2 United States east coast (1829–1850) 1.3 California (1850–1933) 1.4 Rediscovery after Prohibition (1933 – present) 2 Relationship to Primitivo, Crljenak Kaštelanski and Tribidrag 2.1 Legal issues 3 Distribution and wines 3.1 United States 3.1.1 California regions 3.2 Italy 3.3 Other locations 4 Viticulture and winemaking 5 Synonyms 6 See also 7 References 8 Further reading 9 External links

History

Europe (6000 BCE – 1870)

Archaeological evidence indicates that domestication of Vitis vinifera occurred in the Caucasus region around 6000 BCE, and winemaking was discovered shortly after.[6] Cultivation of the vine subsequently spread to the Mediterranean and surrounding regions. Croatia once had several indigenous varieties related to Zinfandel,[7] which formed the basis of its wine industry in the 19th century. This diversity suggests that the grapes existed in Croatia longer than anywhere else. However, these varieties were almost entirely wiped out by the phylloxera epidemic of the late 19th century, reducing Zinfandel to just nine vines of locally-known "Crljenak Kaštelanski" discovered in 2001 on the Dalmatian coast of Croatia.[7]

The first documented use of the term Primitivo appears in Italian governmental publications of the 1870s.[4] The name derives from the terms primativus or primaticcio, which refer to the grape's tendency to ripen earlier than other varieties.[8] This name's appearance 40 years after the first documented use of the term Zinfandel was previously thought to suggest that Primitivo was introduced to Italy from across the Atlantic; however, this hypothesis became unlikely since the discovery of the vine's Croatian origin.[9]

Primitivo is now thought to have been introduced as a distinct clone into the Puglia region of Italy in the 18th century.[8][10] Don Francesco Filippo Indellicati, the priest of the church at near Bari, selected an early ("primo") ripening plant of the Zagarese variety and planted it in Liponti.[10] This clone ripened at the end of August and became widespread throughout northern Puglia.[10] Cuttings came to the other great Primitivo DOC (denominazione di origine controllata or "denomination of controlled origin") as part of the dowry of the Countess Sabini of Altamura when she married Don Tommaso Schiavoni-Tafuri of Manduria in the late 19th century.[10]

United States east coast (1829–1850)

The arrival of Zinfandel in the United States may have been via the Imperial Nursery in Vienna, Austria, which likely obtained the vines during the Habsburg Monarchy's rule over Croatia, which was expanded when Austria acquired the Dalmatian territories of the former Republic of Venice in 1797.[11][12] George Gibbs, a horticulturist on Long Island, received shipments of grapes from Schönbrunn and elsewhere in Europe between 1820 and 1829.[11] Sullivan suggests that the "Black Zinfardel of Hungary" mentioned by William Robert Prince in A Treatise on the Vine (1830) may have referred to one of Gibbs' 1829 acquisitions. Webster suggests that the name is a modification of the Hungarian tzinifándli (czirifandli), which derives from the German ,[13] a white grape (Gruener Sylvaner) from Austria's Thermenregion.

Gibbs visited Boston in 1830, and Samuel Perkins of that city began selling "Zenfendal" soon afterward. In 1830, Gibbs also supplied Prince with "Black St. Peters", a similar variety may have come from England, where many vines have "St. Peters" in their names. Little is known about this vine, except that the Black St. Peters that arrived in California in the 1850s was the same as what became known as Zinfandel by the 1870s.[11]

By 1835 Charles M. Hovey, Boston’s leading nurseryman, was recommending "Zinfindal" as a table grape, and it was soon widely grown in heated greenhouses for the production of table grapes as early as June. The first reference to making wine from "Zinfindal" appears in John Fisk Allen's Practical Treatise in the Culture and Treatment of the Grape Vine (1847). Meanwhile the fad of hothouse cultivation faded in the 1850s as attention turned to the Concord and other grape varieties that could be grown outdoors in Boston.[11]

California (1850–1933)

Prince and other nurserymen such as Frederick W. Macondray joined the California Gold Rush in the 1850s, and took Zinfandel with them. Prince's notebook records that the grape dried "perfectly to Raisin" and that he believed his Zinfandel was the same as the "Black Sonora" he found in California. When the vine known as "Black St. Peters" arrived in California, it was initially regarded as a distinct variety, but by the 1870s it was recognized as the same grape as Zinfandel.[11]

Joseph W. Osborne may have made the first wine from Zinfandel in California. He planted Zinfandel from Macondray at his Oak Knoll vineyard just north of Napa, and his wine was much praised in 1857.[4] Planting of Zinfandel boomed soon after, and by the end of the 19th century it was the most widespread variety in California.[14]

These Zinfandel old vines are now treasured for the production of premium red wine, but many were ripped up in the 1920s, during the Prohibition years (1920–1933), but not for the obvious reason. Even during the Prohibition, home winemaking remained effectively legal,[15] and some vineyards embraced the sale of grapes for making wine at home. While Zinfandel grapes proved popular among home winemakers living near the vineyards, it was vulnerable to rot on the long journey to East Coast markets.[16] The thick-skinned Alicante Bouschet was less susceptible to rot, so this and similar varieties were widely planted for the home winemaking market.[16][17] 3000 cars – about 38,000 short tons (34,000 t) – of Zinfandel grapes were shipped in 1931, compared to 6000 cars of Alicante Bouschet.[16]

Rediscovery after Prohibition (1933 – present)

By 1930, the wine industry had weakened due to the Great Depression and Prohibition.[18] Many vineyards that survived by supplying the home market were located in California's Central Valley, a non-optimal environment for growing quality Zinfandel.[16] Thus, the end of Prohibition left a shortage of quality wine grapes,[16] and Zinfandel sank into obscurity as most was blended into undistinguished fortified wines. However, some producers remained interested in making single varietal red wines.

By the middle of the 20th century the origins of California Zinfandel had been forgotten. In 1972, one British wine writer wrote, "there is a fascinating Californian grape, the zinfandel, said to have come from Hungary, but apparently a cépage now unknown there."[19] In 1974 and 1981, American wine writers described it as "a California original, grown nowhere else"[20] and "California's own red grape".[21]

In 1972, Bob Trinchero of the Sutter Home Winery decided to try draining some juice from the vats in order to impart more tannins and color to his Deaver Vineyard Zinfandel. He vinified this juice as a dry wine, and tried to sell it under the name of , a made by this saignée method.[22] The Bureau of Alcohol, Tobacco and Firearms insisted on an English translation, so he added "White Zinfandel" to the name, and sold 220 cases.[22] At the time, demand for white wine exceeeded the availability of white wine grapes, encouraging other California producers to make "white" wine from red grapes, with minimal skin contact.[23] However, in 1975, Trinchero's wine experienced a stuck fermentation, a problem in which the yeast dies off before all the sugar is converted to alcohol.[24] He put the wine aside for two weeks, then tasted it and decided to sell this pinker, sugary wine.[22] Just as Mateus Rosé had become a huge success in Europe after World War II, this medium sweet White Zinfandel became immensely popular.[24] White Zinfandel still accounts for 9.9% of U.S. wine sales by volume (6.3% by value), six times the sales of red Zinfandel.[3] Most white Zinfandel is made from grapes grown for that purpose in California's Central Valley.

Wine critics considered white Zinfandel to be insipid and uninteresting in the 1970s and 1980s, although modern white have more fruit and less cloying sweetness.[4] Nevertheless, the success of this blush wine saved many old vines in premium areas, which came into their own at the end of the 20th century as red Zinfandel wines came back into fashion. Although the two wines taste dramatically different, both are made from the same (red) grapes, processed in a different way.

Relationship to Primitivo, Crljenak Kaštelanski and Tribidrag

Zinfandel was long considered "America's vine and wine",[25] but when University of California, Davis (UCD) professor Austin Goheen visited Italy in 1967, he noticed how wine made from Primitivo reminded him of Zinfandel.[26] Others also made the connection about that time.[27] Primitivo was brought to California in 1968, and ampelographers declared it identical to Zinfandel in 1972. The first wine made from these California vines in 1975 also seemed identical to Zinfandel.[28] In 1975, PhD student Wade Wolfe showed that the two varieties had identical isozyme fingerprints.[29] Dr. Lamberti of Bari had suggested to Goheen in 1976 that Primitivo might be the Croatian variety .[26] By 1982 Goheen had confirmed that they were similar but not identical, probably by isozyme analysis.[26] Some Croatians, however, became convinced that Plavac Mali was the same as Zinfandel, among them Croatian-born winemaker Mike Grgich. In 1991 Grgich and other producers came together as the Zinfandel Advocates and Producers (ZAP) with the objectives of promoting the varietal and wine, and supporting scientific research on Zinfandel.[14] With this support, UCD professor Carole Meredith went to Croatia and collected over 150 samples of Plavac Mali[30] throughout Dalmatia, in collaboration with the University of Zagreb.[26]

In 1993, Meredith used a DNA fingerprinting technique to confirm that Primitivo and Zinfandel are clones of the same variety.[31] Comparative field trials have found that "Primitivo selections were generally superior to those of Zinfandel, having earlier fruit maturity, similar or higher yield, and similar or lower bunch rot susceptibility."[32][33] This is consistent with the theory that Primitivo was selected as an early-ripening clone of a Croatian grape.

By 1998, Meredith's team realized that Plavac Mali was not Zinfandel but rather that one was the parent of the other. In 2000 they discovered that Primitivo/Zinfandel was one parent of Plavac Mali.[30] The other parent of Plavac Mali was determined by Ivan Pejić and Edi Maletić (University of Zagreb) to be Dobričić, an ancient variety from the Adriatic island of Šolta.[30][14]

This discovery narrowed down the search to the central Dalmatian coastal strip and its offshore islands. Eventually a matching DNA fingerprint was found among the samples. The match came from a vine sampled in 2001 in the vineyard of Ivica Radunić in Kaštel Novi.[30] This Crljenak Kaštelanski ("Kaštela Red") appears to represent Primitivo/Zinfandel in its original home, although some genetic divergence may have occurred since their separation. Meredith now refers to the variety as "ZPC" – Zinfandel / Primitivo / Crljenak A vine of Crljenak Kaštelanski, in the Kaštelanski.[34] vineyard where it was discovered. The metal tag from the University of This Croatian vineyard contained just nine Crljenak Kaštelanski vines Zagreb indicates that this vine is mixed with thousands of other vines. In 2002, additional vines known reserved for genetic research. locally as Pribidrag were found in the Dalmatian coastal town of Omiš.[35] Both clones are being propagated in California under the aegis of Ridge Vineyards, although virus infections have delayed their release.[35] The first Croatian ZPC wine was made by Edi Maletić in 2005.[36] Meanwhile, plantings of Primitivo have increased in California, where it seems to grow somewhat less vigorously than its sibling. Its wines are reputed to have more blackberry and spice flavors.[37]

In the 2012 book Wine Grapes Masters of wine Jancis Robinson and Julia Harding and Swiss grape geneticist Dr. José Vouillamoz detail the search for Zinfandel's origins. After years of research and DNA testing of vines from vineyards across the globe, a single 90-year-old grape vine from the garden of an elderly lady in Split, Croatia, provided the evidence to show that Zinfandel was a Croatian grape that has been known as Tribidrag since at least the 15th century.[2]

Legal issues

Local wine-labeling regulations are slowly catching up with the DNA evidence, a process that has been slowed by trade disputes. The European Union recognized Zinfandel as a synonym for Primitivo in January 1999,[35] meaning that Italian Primitivos can be labelled as Zinfandel in the United States and any other country that recognises EU labelling laws.[38] Italian winemakers have taken advantage of these rules and shipped Primitivo wines to the United States labelled as Zinfandels,[14] with the approval of the Alcohol and Tobacco Tax and Trade Bureau (TTB).[39]

As of December 2007, the TTB lists both Zinfandel and Primitivo as approved grape varieties for American wines, but they are not listed as synonyms.[40] U.S. producers, therefore, must label a wine according to whether it is Zinfandel or Primitivo.[38] The Bureau of Alcohol, Tobacco, Firearms and Explosives (ATF) proposed in 2002 that they be recognised as synonyms, but no decision on this proposal (RIN 1513–AA32, formerly RIN 1512-AC65)[41] has been made. Distribution and wines

United States

Zinfandel is most widely known in the California wine industry, but the grape is also grown in Arizona, Colorado, Illinois, Indiana, Iowa, Massachusetts, Nevada, New Mexico, New York, North Carolina, Ohio, Oregon, Tennessee, Texas, Washington,[42] and Oklahoma[43] U.S. producers make wine in styles that range from late harvest dessert wines, rosés (White Zinfandel) and Beaujolais-style light reds to big hearty reds and fortified wine in the style of port. The quality and character of American Zinfandel wines largely depend on the climate and location in which they are grown, the age of the vineyard in which they are grown, and the technology employed by the winemaker.

Historically, California Zinfandel vines were planted as a field blend interspersed with Durif (Petite Sirah), Carignan, Grenache, Mourvèdre, Mission and Muscat. While most vineyards are now fully segregated, California winemakers continue to use other grapes (particularly Petite Sirah) in their Zinfandel wines.[42] Zinfandel is grown on approximately Gnarly zinfandel grapes in Sonoma, 11% of California's vineyard land area.[1] Around 400,000 short tons California, in the winter (350,000 tonnes) are crushed each year, depending on the harvest, placing Zinfandel third behind Chardonnay and Cabernet Sauvignon and just ahead of Merlot.[44]

California regions In California, 20% of the Zinfandel-growing counties hold 80% of the Zinfandel growing area;[45] however, major producing areas such as San Joaquin County, Stanislaus County, and Madera County produce Zinfandel primarily for blends or jug wine.

Certain California regions are regarded as "exceptional" for Zinfandel,[46] each with identifiable flavor characteristics.

Amador has a reputation for big, full-bodied Zinfandel. These extra-ripe wines have been called jammy, briary, and brambly, An old vine Zinfandel from the Lodi having aromas of sweet A Zinfandel from Amador County. AVA of California. berries.[46] Although the Santa Cruz Mountains AVA in Santa Clara Valley produces Zinfandel from just 9 acres (3.6 ha),[45] the Zinfandel from that region is known for its complexity and depth.[42] Sonoma county has a Zinfandel-producing land area second only to that of San Joaquin County.[45] The county contains the warm Dry Creek Valley AVA, known for its juicy Zinfandel with bright fruit, balanced acidity and notes of blackberry, anise and pepper.[5][42] Dry Creek Valley produces Zinfandel in a variety of styles ranging from the high-alcohol Amador style to balanced, spicy wines.[46] San Luis Obispo, particularly the Paso Robles AVA with its hot days and cool maritime evenings,[46] produces Zinfandel known for being soft and round.[42] While the Napa Valley AVA is known primarily for its Cabernet Sauvignon, Merlot, and Syrah, Napa also produces Zinfandel wines described as plummy and intense, tasting of red berry fruits with cedar and vanilla.[5][42] Zinfandel in Napa tends to be made in a claret style like red Bordeaux.[46] The Russian River Valley generally produces well during warm vintages. Otherwise, the grapes do not fully ripen, leaving the wines with excessive acidity.[42] The area has mostly "old vine" Zinfandel, characterized as spicy and somewhat lower in alcohol than Zinfandel from other regions.[46] Mendocino County Zinfandel wines have been considered high quality, but they are less known because they are not heavily marketed.[46] Lodi has some of the oldest Zinfandel vines in California. While often used for White Zinfandel production, in the red style, Lodi Zinfandels have a reputation for being juicy and approachable.[42] Italy

Most Primitivo is grown in Puglia (Apulia), the "heel" of Italy, and it is estimated to be the country's 12th most widely planted grape variety.[47] The main three DOC areas are Primitivo di Manduria, Gioia del Colle Primitivo (Riserva) and Falerno del Massico Primitivo (Riserva o Vecchio).[48] The Manduria DOC covers still red wine as well as sweet (Dolce Naturale) and fortified (Liquoroso Dolce Naturale, Liquoroso Secco) wine.[48] Falerno requires a minimum of 85% Primitivo; the others are 100% Primitivo.[48] Gioia del Colle Rosso and Rosato contain 50-60% Primitivo, and Rosso/Rosato contains around 15%.[48]

Historically, the grape was fermented and shipped north to Tuscany and Piedmont where it was used as a blending grape to enhance the body of thin red wines produced in those areas. When the link between Primitivo and Zinfandel began to emerge, plantings in the region and production of non-blended varietal increased.[47] Today most Italian Primitivo is made as a rustic, highly alcoholic red wine with up to 16% alcohol by volume (ABV). Some Italian winemakers age the wines in new American oak to imitate American-style Zinfandel.[42]

Other locations

The Croatian form Crljenak Kaštelanski was not bottled in Croatia as a varietal in its own right before the link to Zinfandel was revealed.[35] UCD has since sent clones of both Zinfandel and Primitivo to Professor Maletić in Croatia, which he planted on the island of Hvar.[36] He made his first ZPC wines in Croatia in 2005.[36] There is high demand for red grapes in the country, and the government has been supportive of ongoing research.[36] Figures from the department of viticulture and enology at the University of Zagreb claim that from only 22 vines of Crljenak Kaštelanski in Croatia in 2001, there were about 2,000 vines in 2008.[47]

Old vine Zinfandel plantings dating from the 1930s have been found in Baja California, Mexico.[49] There are also small Zinfandel plantings in Western Australia, Mudgee in New South Wales [50] and the McLaren Vale area of South Australia.[51] South Africa has a small production of Zinfandel, including one estate rated among the country's Zinfandel producers[52] and winner of an international prize.[53]

Viticulture and winemaking

Zinfandel vines are quite vigorous and grow best in climates that are warm but not too hot, because grapes may shrivel in hot weather. Zinfandel's thin-skinned grapes grow in large, tight bunches that are sometimes prone to bunch rot. The fruit ripen fairly early and produce juice with high sugar levels. If weather conditions permit, the grapes may be late-harvested to make dessert wine.[51] Zinfandel is often praised for its ability to reflect both its terroir and its winemaker's style and skill.[42] The grapes are known for their uneven pattern of ripening: a single bunch may contain both raisin-like, over-ripe grapes and green, unripened grapes. Some winemakers choose to vinify the bunches with these varying levels of ripeness, while others hand-harvest the bunches, even by single berries, through multiple passes through the vineyards over several weeks. This extensively laborious practice is one component in the high cost of some Zinfandels.[42]

Red Zinfandel wines have been criticized for being too "hot" (too alcoholic),[4] although modern winemaking techniques have helped make them more approachable. On the other hand, Zinfandel producers such as Joel Peterson of Ravenswood believe that alcohol-removing technologies, such as reverse osmosis and spinning cones, remove a Zinfandel wine aging in barrels. sense of terroir from the wine. If a wine has the tannins and other components to balance 15% alcohol, Peterson argues, it should be accepted on its own terms.[5]

When grapes are harvested, the length of fermentation, the length of the maceration period with skin contact and the level of oak aging affect the wine's taste. The degrees Brix at which the grapes are harvested dramatically affect the wine's flavor as well. White Zinfandel is normally harvested early at 20°Bx when the grapes have yet to develop much varietal character, though some examples can develop hints of tobacco and apple skin. At 23°Bx (the degree that most red wine is considered "ripe"), strawberry flavors develop. Cherry flavors appear at 24°Bx followed by blackberry notes at 25°Bx.[42]

Synonyms

Crljenak Kaštelanski, Gioia Del Colle, Locale, Morellone, Plavac Veliki, Primaticcio, Primativo, Primitivo, Primitivo Di Gioia, Primitivo Nero, Uva Della Pergola, Uva Di Corato, Zin (informal),[54] ZPC,[34] Black St. Peters, Zenfendal, Zinfardel, Zinfindal,[11] Taranto, Zeinfandall, Zinfardell, Zinfindel, Zinfandal.

See also

Paul Draper – chief winemaker at Ridge Vineyards, pioneer of California Zinfandel Mike Grgich – winemaker advocate of Zinfandel who funded genetic research Plavac Mali – a grape variety descended from parents Zinfandel and Dobričić – Pugliese grape that also probably came from Dalmatia

References

1. ^ a b National Agricultural Statistics Service (2007-04-13). "Grape Acreage Reports" (http://www.nass.usda.gov/Statistics_by_State/California/Publications/Fruits_and_Nuts/indexgar.asp). USDA. Retrieved 2007-12-17. Prosecco From Wikipedia, the free encyclopedia

Prosecco is an Italian sparkling white wine, generally a dry or extra dry wine. It is normally made from Glera (the grape formerly known, itself, as "Prosecco") though other varieties, such as Bianchetta Trevigiana, are permitted to be included in the blend.[1]

Although the name is derived from that of the Italian village of Prosecco near , where the grape may have originated,[2] DOC Prosecco is produced in the regions of Veneto and , traditionally mainly around Conegliano and , in the hills north of .

Prosecco is the main ingredient of the Bellini cocktail and can be a less- expensive substitute for Champagne.[3][4]

Contents

1 History A bottle of Prosecco di Conegliano 2 Production spumante extra dry and a glass of 3 Variants Prosecco frizzante, which stops 3.1 Cartizze Prosecco forming bubbles soon after pouring 4 Consumption 5 References 6 External links

History

At the beginning of the sixteenth century in Trieste, to give greater visibility to the main local product, the "Ribolla", it was stated that this wine was the natural heir of the famous wine of antiquity, the Pucinian wine, celebrated by Pliny the Elder in his Natural History and beloved for its medicinal qualities by Livia, the wife of Emperor Augustus.[5]

The need to distinguish the "Ribolla" of Trieste from other wines of the same name, produced in Gorizia and at lower cost in Istria, lead, at the end of the century, to a name change and, above all, to a precise geographic characterization. This was suggested by the identification of the place of production in antiquity, the "castellum nobile vinum Pucinum", as the Castle of Prosecco (Trieste), near the homonymous village.[5] The first known mention of the name change is attributed to the English gentleman Fynes Moryson, who, visiting the north of Italy in 1593, notes: "Histria is devided into Forum Julii, and Histria properly so called … Here growes the wine Pucinum, now called Prosecho, much celebrated by Pliny"; and places Prosecco among the famous wines of Italy: "These are the most famous Wines of Italy. La lagrima di Christo, (the teare of Christ) and like wines neere Cinqueterre in Liguria: La vernaza, and the white Muskadine, especially that of Montefiaschoni in Toscany: Cecubum and Falernum in the Kingdome of Naples, and Prosecho in Histria".[6]

The method of vinification, the true distinguishing feature of the original Prosecco, spread first in Gorizia, then - through Venice - in Dalmatia, Vicenza and Treviso.[5]

In 1754, the word "Prosecco" appears for the first time in the book "Il roccolo Ditirambo", written by Aureliano Acanti: ‘And now I would like to wet my mouth with that Prosecco with its apple bouquet’.[7]

Up until the 1960s, Prosecco sparkling wine was generally rather sweet and barely distinguishable from the Asti wine produced in Piedmont.[8] Since then, production techniques have improved, leading to the high-quality dry wines produced today.[8] According to a 2008 New York First verses with word Prosecco, from Times report, Prosecco has risen the book "Il Roccolo Ditirambo" sharply in popularity in markets (1754) outside Italy, with global sales The vineyards of Valdobbiadene growing by double-digit percentages since 1998, aided also by its comparatively low price.[2][4] It was introduced into the mainstream U.S. market in 2000 by Mionetto, now the largest importer of Prosecco, who also reported an "incredible growth trend" in 2008.[4]

Until the 2008 vintage Prosecco was protected as a DOC within Italy,[9] as Prosecco di Conegliano- Valdobbiadene, Prosecco di Conegliano and Prosecco di Valdobbiadene. From 2009, this has been promoted to DOCG status.[10] Further to protect the name, an association of traditional Prosecco growers is advocating a protected designation of origin status for Northern Italian Prosecco under European law.[2] Prosecco is, according to an order of the Italian Minister of Agriculture dated 17 July 2009 since 1 January 2010 not the name of a grape variety any more (now to be called Glera), but exclusively a geographical indication. This was confirmed by EG-Regulation Nr. 1166/2009 of 30 November 2009.[11] Production Unlike Champagne, its main commercial competitor, Prosecco usually is produced using the Charmat method, in which the secondary fermentation takes place in stainless steel tanks,[12] making the wine less expensive to produce. The rules for the DOCG Prosecco Valdobbiadene also allow the use of the Metodo Classico: secondary fermentation in the bottle.

Approximately 150 million bottles of Italian Prosecco are produced annually.[2] As of 2008, 60 percent of all Prosecco is made in the Conegliano and Valdobbiadene area.[2] Production there amounted to €370 million in 2007.[2] Since the 2000s, Glera (Prosecco) grapes also are cultivated and wine from the grapes is produced in other countries Glera grapes on the vine in the [2] Prosecco zone pre-veraison. including Brazil, Romania, Argentina, and Australia. In the region of Conegliano and Valdobbiadene there are more than 150 producers[13] and they form together the Consortium for the Protection of Prosecco from Conegliano and Valdobbiadene (Consorzio per la Tutela del Prosecco di Conegliano e Valdobbiadene). Variants

Prosecco is produced mainly as a sparkling wine in either the fully sparkling (spumante) or lightly sparkling (frizzante, gentile) varieties.[14] Prosecco spumante, which has undergone a full secondary fermentation, is the more expensive variant.[15] The sparkling variants may contain some Pinot bianco or Pinot grigio wine.[14] Depending on their sweetness, in accordance with the EU Sweetness of wine Regulations for Terms used to indicate sweetness of sparkling wine, Proseccos are labelled "Brut" (up to 12 grams per litre of residual sugar), "Extra Dry" (12–17 g/l) or "Dry" (17–32 g/l).[3]

A still wine (calmo or tranquillo) also is made from Glera grapes – it amounts to only about five percent of production,[9] but this wine is rarely exported.

Wines from the traditional Conegliano–Valdobbiadene production area are labeled as "Prosecco di Conegliano-Valdobbiadene", "Prosecco di Bottle of Prosecco clearly showing Conegliano", "Prosecco di Valdobbiadene", or "Prosecco DOC" from the DOC designation on the label. Friuli. Proseccos labeled with another, non-protected designation, such as "IGT-Veneto", are generally cheaper and of a more varied quality.[16]

Cartizze Prosecco The hill of Cartizze is a 1,000-foot-high vineyard of 107 hectares (260 acres) of vines,[17] owned by 140 growers.[8] The Prosecco from its grapes, of which comparatively little is produced, is widely considered to be of the highest quality,[8][16][18][19][20] or even the "Grand Cru" of Prosecco.[3][21] Accordingly, a hectare of Cartizze grape land is estimated to be worth in excess of one million US dollars.[2]

According to a local legend, Cartizze grapes traditionally were harvested last, as the vines were situated on steep slopes and hard to reach, which made vintners discover that this extended ripening period improved the flavour.[16] Nonetheless, in a blind tasting at the 2006 trade fair, Cartizze spumanti were ranked consistently behind "normal" Prosecco.[22] Consumption

In Italy, Prosecco is enjoyed as a wine for every occasion.[2] Outside Italy, it is most often drunk as an apéritif, much as Champagne is. As with other sparkling wines, Prosecco is served chilled.[8]

Unlike Champagne, Prosecco does not ferment in the bottle, and it grows stale with time. It should be drunk as young as possible,[22] preferably within three years of its vintage, although high-quality Prosecco may be aged for up to seven years.[23]

Compared to other sparkling wines, Prosecco is low in alcohol, about 11 to 12 percent by volume.[8] The flavor of Prosecco has been described as intensely aromatic and crisp, bringing to mind yellow apple, pear, white peach, and apricot.[4][8] Unlike Champagne, appreciated for its rich taste and complex secondary aromas,[8] most Prosecco variants have intense Cheap Prosecco frizzante is also sold primary aromas [8] and are meant to taste fresh, light and comparatively in cans simple.[3]

Most commonly Prosecco is served unmixed, but it also appears in several mixed drinks. It was the original main ingredient in the Bellini cocktail and in the Spritz cocktail, and it can also replace Champagne in other cocktails such as the Mimosa.[24] With vodka and lemon sorbet, Prosecco is also an ingredient of the Italian mixed drink Sgroppino.

References

1. ^ J. Robinson, J. Harding and J. Vouillamoz Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours pgs 102-103, 853-854 Allen Lane 2012 ISBN 978-1-846-14446-2 2. ^ a b c d e f g h i Cortese, Amy, The New York Times (December 26, 2008). "Italian Makers of Prosecco Seek Recognition" (http://www.nytimes.com/2008/12/28/business/worldbusiness/28prosecco.html). Retrieved 2008-12-28. Sangiovese From Wikipedia, the free encyclopedia

Sangiovese (san-jo-veh-zeh[1] [sandʒoˈveːze]) is a red Italian wine grape variety whose name derives from the Latin Sangiovese Grape (Vitis) sanguis Jovis, "the blood of Jove".[2] Though it is the grape of most of central Italy from Romagna down to Lazio, Campania and Sicily, outside Italy it is most famous as the only component of Brunello di Montalcino and Rosso di Montalcino and the main component of the blend Chianti, Carmignano, Vino Nobile di Montepulciano and Morellino di Scansano, although it can also be used to make varietal wines such as Sangiovese di Romagna and the modern "Super Tuscan" wines like Tignanello.[3]

Sangiovese was already well known by the 16th century. Recent DNA profiling by José Vouillamoz of the Istituto Sangiovese grapes Agrario di San Michele all’Adige suggests that Sangiovese's Color of berry Purple ancestors are and Calabrese Montenuovo. The skin former is well known as an ancient variety in Tuscany, the latter is an almost-extinct relic from the Calabria, the toe of Species Vitis vinifera Italy.[4] At least fourteen Sangiovese clones exist, of which Also called Brunello, Sangiovese Grosso Brunello is one of the best regarded. An attempt to classify (more) the clones into Sangiovese grosso (including Brunello) and Origin Italy Sangiovese piccolo families has gained little evidential Notable regions Tuscany support.[5] Hazards Rot-prone Young Sangiovese has fresh fruity flavors of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavors when aged in barrels.[6] While not as aromatic as other red wine varieties such as Pinot noir, Cabernet Sauvignon, and Syrah, Sangiovese often has a flavor profile of sour red cherries with earthy aromas and tea leaf notes. Wines made from Sangiovese usually have medium-plus tannins and high acidity.[7]

Contents

1 History 1.1 Parentage 1.1.1 Relationship with Ciliegiolo 1.2 Clones and offspring 2 Viticulture 3 Winemaking 4 Wine regions 4.1 Italy 4.1.1 Tuscany 4.1.2 Outside of Tuscany 4.2 Other Old World wine regions 4.3 United States and Canada 4.4 Other New World regions 5 Wines 6 With food 7 Synonyms 8 See also 9 References 10 External links

History

Early theories on the origin of Sangiovese dated the grape to the time of Roman winemaking.[3] It was even postulated that the grape was first cultivated in Tuscany by the Etruscans from wild Vitis vinifera vines. The literal translation of the grape's name, the "blood of Jove", refers to the Roman god Jupiter. According to legend, the name was coined by monks from the commune of Santarcangelo di Romagna in what is now the in the Emilia-Romagna region of east-central Italy.[6]

The first documented mention of Sangiovese was in the 1590 writings of Giovanvettorio Soderini (also known under the pen name of Ciriegiulo). Identifying the grape as "Sangiogheto" Soderini notes that in Tuscany The translation of Sangiovese's name the grape makes very good wine but if the winemaker is not careful, it sanguis Jovis, "the blood of Jove", led risks turning into vinegar. While there is no conclusive proof that to theories that the grape's origins Sangiogheto is Sangiovese, most wine historians generally consider this dated from Roman times. to be the first historical mention of the grape. Regardless, it would not be until the 18th century that Sangiovese would gain wide spread attention throughout Tuscany, being with Malvasia and Trebbiano the most widely planted grapes in the region.[3]

In 1738, Cosimo Trinci described wines made from Sangiovese as excellent when blended with other varieties but hard and acidic when made as a wine by itself. In 1883, the Italian writer Giovanni Cosimo Villifranchi echoed a similar description about the quality of Sangiovese being dependent on the grapes it was blended with. The winemaker and politician, Bettino Ricasoli formulated one of the early recipes for Chianti when he blended his Sangiovese with a sizable amount of Canaiolo. In the wines of Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano, Sangiovese would experience a period of popularity in the late 19th and early 20th century. In the 1970s, Tuscan winemakers began a period of innovation by introducing modern oak treatments and blending the grape with non-Italian varietals such as Cabernet Sauvignon in the creation of wines that were given the collective marketing sobriquet "Super Tuscans".[3]

Parentage

In 2004, DNA profiling done by researchers at San Michele All'Adige revealed the grape to be the product of a crossing between Ciliegiolo and Calabrese Montenuovo. While Ciliegiolo has a long history tied to the Tuscan region, Calabrese Montenuovo (which is not related to the grape commonly known as Calabrese, or Nero d'Avola) has its origins in southern Italy, where it probably originated in the Calabria region before moving its way up to Campania. This essentially means that the genetic heritage of Sangiovese is half Tuscan and half southern Italian.[6]

Where the crossing between Ciliegiolo and Calabrese Montenuovo Sangiovese leaf from Red Willow occurred is not known with some believing the cross happened in Vineyard in Washington State. Tuscany while other ampelographers suggesting it may have happened in southern Italy. Evidence for this later theory is the proliferation of seedless mutations of Sangiovese, known under various synonyms, throughout various regions of southern Italy including Campania, Corinto nero which is grown on the island of Lipari just north of Sicily and Tuccanese from the Puglia region in the heel of the Italian boot. In Campania, among the many seedless mutations of Sangiovese still growing in the region are Nerello from the commune of Savelli, Nerello Campotu from the commune of Motta San Giovanni, Puttanella from Mandatoriccio and Vigna del Conte.[6]

Relationship with Ciliegiolo

While the parentage of Ciliegiolo and Calabrese Montenuovo for Sangiovese was established based on 50 genetic markers and is generally accepted by ampelographers, some wine texts publish contradictory information that Ciliegiolo is an offspring (rather than parent) of Sangiovese. This belief is based on a 2007 study of 38 genetic markers stating that suggested that Ciliegiolo was the product of Sangiovese crossing with an obscure Portuguese wine grape, Muscat Rouge de Madère, that was once grown on the island of Madeira as well as the Douro and Lisboa wine regions of Portugal. In addition to support of fewer genetic markers, this alternative theory is disputed by geneticists such as José Vouillamoz and Masters of Wine like Jancis Robinson because Muscat Rouge de Madère has no history of ever being cultivated in Italy (where it could have crossed with Sangiovese). Furthermore, while many grapes with lineage involving members of the Muscat family of grapes tend to have pronounced "grapey" flavors characteristic of Muscat grapes, Ciliegiolo exhibits none of those flavor profiles which makes it unlikely to be an offspring of Muscat Rouge de Madère.[6]

Clones and offspring

Early ampelographical research into Sangiovese begun in 1906 with the work of Girolamo Molon. Molon discovered that the Italian grape known as "Sangiovese" was actually several "varieties" of clones which he broadly classified as Sangiovese Grosso and Sangiovese Piccolo. The Sangiovese Grosso family included the clones growing in the Brunello region as well as the clones known as Prugnolo Gentile and Sangiovese di Lamole that was grown in the Greve in Chianti region. The Sangiovese Grosso, according to Molon, produced the highest quality wine, while the varieties in the Sangiovese Piccolo family, which included the majority of clones, produced wine of a lesser degree of quality.[3] In the late 20th century, research by the Italian government and Chianti Classico Consorizo discovered that some of the best producing clones, from a wine quality perspective, came from the Emilia-Romagna region where they are today being propagated under the names R24 and T19.[6]

Another Italian study published in 2008 using DNA typing showed a close genetic relationship between Sangiovese on the one hand and ten other Italian grape varieties on the other hand: Foglia Tonda, Frappato, Gaglioppo, Mantonicone, Morellino del Casentino, Morellino del Valdarno, Nerello Mascalese, Tuccanese di Turi, Susumaniello, and Vernaccia Nera del Valdarno. It is possible, and even likely, that Sangiovese is one of the parents of each of these grape varieties.[8] Since these grape varieties are spread over different parts of Italy (Apulia, Calabria, Sicily and Tuscany), this confirmed by genetic methods that Sangiovese is a key variety in the pedigree of red Italian grape varieties.[6]

DNA analysis in 2001 also suggests a strong genetic relationship between Sangiovese and the Puglia wine region though the exact nature of this relationship has yet to be determined.[6] Viticulture

Sangiovese has shown itself to be adaptable to many different types of vineyard soils but seems to thrive in soils with a high concentration of limestone, having the potential to produce elegant wines with forceful aromas. In the Chianti Classico region, Sangiovese thrives on the highly friable shale-clay soil known as galestro. In the Montalcino region, where there is a high proportion of limestone-based alberese soils alternating with deposits of galestro. The lesser zones of the generic Chianti appellation are predominately clay, which often produce as high quality of wine as alberese and galestro do.[3] Sangiovese grapes in the Montalcino The grape requires a long growing season, as it buds early and is slow to region of Tuscany. ripen. The grape requires sufficient warmth to ripen fully, but too much warmth and its flavors can become diluted.[9] Harvests in Italy have traditionally begun after September 29, with modern harvest often taking place in mid-late October. A longer growing season gives the grapes time to develop richness and potential body. However, in cool vintages this can result in the grapes having high levels of acidity and harsh, unripened tannins. In regions (like some areas of Tuscany) that are prone to rainfall in October, there is a risk for rot due to the Sangiovese grape's thin skin.[3] In other areas, such as the dry conditions of the Columbia Valley AVA of Washington State, the grape has good resistance to Sangiovese vineyards in the Val [6] drought conditions and often requires little irrigation. d'Orcia, Monte Amiata in the background. For the best quality, yields need to be kept in check as the vine is notably vigorous and prone to overproduction. In Chianti, most quality conscious producers limit their yields to 3 pounds (1.5 kg) of fruit per vine. Wine made from high-yielding vines tend to produce wines with light color, high acidity, and less alcohol, which are likely to oxidize ("brown") prematurely due to a lower concentration of tannins and anthocyanins (anti-oxidants).[9] Fully developed grapes are typically 19 mm long x 17 mm wide, with an average weight of 3 grams.[10]

Soils with low fertility are ideal and help control some of the vigor of the vine. Planting vines in high densities in order to curb vigor may have the adverse effect of increasing foliage and limiting the amount of direct sunlight that can reach the ripening grapes.[9] Advances in understanding the quality and characteristics of the different clones of Sangiovese has led to the identification and propagation of superior clones. While high- yielding clones have been favored in the past, more attention is being paid to matching the clone to the vineyard site and controlling the vine's vigor.[3] Winemaking

The high acidity and light body characteristics of the Sangiovese grape can present a problem for winemaking. The grape also lacks some of the color-creating phenolic compounds known as acylated anthocyanins.[9] Modern winemakers have devised many techniques trying to find ways to add body and texture to Sangiovese — ranging from using grapes that come from extremely low yielding vines, to adjusting the temperature and length of fermentation and employing extensive oak treatment. One historical technique is the blending of other grape varieties with Sangiovese, in order to complement its attractive qualities and fill in the gaps of some of its weaker points. The To add color and fruit to the wine, some Sangiovese-based wines of Chianti have a long tradition of winemakers will blend their Sangiovese with liberally employed blending partners—such as Canaiolo, Cabernet Sauvignon (pictured). Ciliegiolo, Mammolo, and even the white wine grapes like Trebbiano and Malvasia. Since the late 20th century, Bordeaux grapes, most notably Cabernet Sauvignon, have been a favored blending partner though in many Italian DOC/G there is often a restriction on the amount of other varietals that can be blended with Sangiovese: at Chianti the limit for Cabernet is 15%.[3]

Other techniques used to improve the quality of Sangiovese include extending the maceration period from 7–12 days to 3–4 weeks to give the must more time to leach vital phenols out of the grape skins. Transferring the wine during fermentation into new oak barrels for malolactic fermentation gives greater polymerization of the tannins and contributes to a softer, rounder mouthfeel. Additionally, Sangiovese has shown itself to be a "sponge" for soaking up sweet vanilla and other oak compounds from the barrel. For aging the wine, some modern producers will utilize new French oak barrels but there is a tradition of using large, used oak botti barrels that hold five to six hectoliters of wine. Some traditional producers still use the old chestnut barrels in their cellars.[9]

Wine regions While Sangiovese plantings are found worldwide, the grape's homeland is central Italy. From there the grape was taken to North and South America by Italian immigrants. It first achieved some popularity in Argentina where in the Mendoza region it produced wines that had few similarities to its Tuscan counterparts. In California the grape found a sudden surge of popularity in the late 1980s with the "Cal-Ital" movement of winemakers seeking red wine alternatives to the standard French varietals of Cabernet Sauvignon, Merlot and Pinot noir.[3]

While there was over 100,000 hectares (250,000 acres) of Sangiovese planted in Italy in 1990, plantings of the grape began to decline. However, at the turn of the 21st century, Italy was still the leading source for A glass of Chianti made primarily Sangiovese, with 69,790 hectares (172,500 acres) planted in 2000, from Sangiovese. primarily in the Tuscany, Emilia-Romagna, Sicily, Abruzzo and Marche regions.[6]Argentina was next with 6,928 acres (2,804 ha), followed by Romania with 4,200 acres (1,700 ha), the Corsica region in France with 4,109 acres (1,663 ha), California with 3,387 acres (1,371 ha) and Australia with 1,087 acres (440 ha).[9]

Italy

In Italy, Sangiovese is the most widely planted red grape variety. It is an officially recommended variety in 53 provinces and an authorized planting in an additional 13.[9] It accounts for approximately 10% of all vineyard plantings in Italy[11] with more than 100,000 hectares (250,000 ac) planted to one of the many clonal variation of the grape. Throughout Italy it is known under a variety of names including Brunello, Morellino, and Prugnolo Gentile. It is the main grape used in the popular red wines of Tuscany, where it is the solitary grape of Brunello di Montalcino and the primary component of the wines of Chianti, Vino Nobile di Montepulciano and many "Super Tuscans". Outside of Tuscany, it is found throughout central Italy where it places an important role in the Denominazione di Origine Controllata e Garantita (DOCG) wines of Montefalco secco and Rosso Riserva in Umbria, Conero in Marche and the Denominazione di Origine Controllata (DOC) wines of Lazio and Rosso Piceno in Marche. Significant Sangiovese plantings can also be found outside of central Italy in Lombardia, Emilia-Romagna, Valpolicella and as far south as Campania and Sicily.[3]

The intense fruit and deep color of Cabernet was shown to be well suited for blending with Sangiovese but banned in many Italian DOCs. In the 1970s, the rise of "Super Tuscans"-wines that eschew DOC regulation in favor of the lower classification of vino da tavola-increased the demand for more flexibility in the DOC laws. While the first DOC to be permitted to blend Cabernet Sauvignon with Sangiovese was approved for Carmignano in 1975, most of Tuscany's premier wine regions were not permitted to blend Cabernet Sauvignon with Sangiovese till the late 20th century.[3]

Tuscany

From the early to mid-20th century, the quality of Chianti was in low regard. DOC regulation that stipulate the relatively bland Trebbiano and Malvasia grapes needed to account for at least 10% of the finished blend, with consequent higher acidity and diluted flavors. Some wineries trucked in full bodied and jammy red wines from Sicily and Puglia to add color and alcohol to the blend—an illegal practice that did little to improve the quality of Chianti. From the 1970s through the 1980s, a revolution of sorts spread through Tuscany as the quality of the Sangiovese grape was rediscovered. Winemakers became more ambitious and willing to step outside DOC regulations to make 100% varietal Sangiovese or a "Super Tuscan" blend with Bordeaux varietals like Cabernet and Merlot.[9]

Today there is a broad range of style of Chianti reflecting the Sangiovese influence and winemaker's touch. Traditional Sangiovese emphasize herbal and bitter cherry notes, while more modern, Bordeaux-influenced wines have more plum and mulberry fruit with vanilla oak and spice. Stylistic and terroir based differences also emerge among the various sub-zones of the Chianti region. The ideal vineyard locations are found on south and southwest-facing slopes at altitudes between 490–1800 ft (150–550 m). In general, Sangiovese has a more difficult time fully ripening in the Chianti region than it does in the Montalcino and Maremma regions to the south. This is due to cooler nighttime temperatures and high propensity for rainfall in September and October that can affect harvest time.[9]

In the mid-19th century, a local farmer named Clemente Santi isolated certain plantings of Sangiovese vines in order to produce a 100% varietal wine that could be aged for a considerable period of time.[12] In 1888, his grandson Ferruccio Biondi-Santi-a veteran soldier who A glass of Brunello di Montalcino. fought under Giuseppe Garibaldi during the Risorgimento-released the first "modern version" of Brunello di Montalcino, which was aged for over a decade in large wood barrels. By the mid-20th century, this 100% varietal Sangiovese was eagerly being sought out by critics and wine drinkers alike.[13] The Montalcino region seems to have ideal conditions for ripening Sangiovese with the potential for full ripeness achievable even on north-facing slopes. These slopes tend to produce lighter and more elegant wines that then those made from vineyards on south and southwest facing slopes.[9]

In the late 20th and early 21st century, the Maremma region located in the southwest corner of Tuscany has seen vast expansion and a surge of investment from outside the region. The area is reliably warm with a shorter growing season. Sangiovese grown in the Maremma is capable of developing broad character but does have the potential of developing too much alcohol and not enough aroma compounds.[9]

Outside of Tuscany

Sangiovese is considered the "workhorse" grape of central Italy, producing everything from everyday drinking to premium wines in a variety of styles-from red still wines, to rosato to sweet passito, semi-sparkling frizzante and the dessert wine Vin Santo. In northern Italy, the grape is a minor variety with it having difficulties ripening north of Emilia-Romagna. In the south, it is mainly used as a blending partner with the region's local grapes such as Primitivo, Montepulciano and Nero d'Avola.[9]

In the Romagna region of Emilia-Romagna, the same grape is called Sangiovese di Romagna and is widely planted in all the Romagna region east of Bologna. Like its neighboring Tuscan brother, Sangiovese di Romagna has shown itself to spring off a variety of clones that can produce a wide range of quality—from very poor to very fine. Viticulturists have worked with Romagna vines to produce new clonal varieties of high quality (most notably the clones R24 & T19).

Sangiovese di Romagna is very apt at adapting to different soil types producing richer, more full bodied and tannic wines in the central provinces of Forlì and Ravenna and lighter, fruitier wines in the western and eastern extremes of the regions near the border with Bologna and Marche. The grape seems to produce the highest quality wine in the sandstone and clay rich hills south of the Via Emilia near the Apennines which is covered by much of the Sangiovese di Romagna DOC zone. The higher summer time temperatures of this area gives more Sangiovese can be made in a variety opportunity for Sangiovese to sufficiently ripen.[3] The Sangiovese di of styles, including the dessert wine Romagna DOC zone includes over 17,500 acres (7,100 ha) of Vin Santo. Sangiovese that produces on average 3.4 million U.S. gallons (130,000 hl) of wine a year.[3]

Other Old World wine regions

In France, while some producers in the Languedoc are now experimenting with the variety, Sangiovese has a long history on the island of Corsica where it is known as Nielluccio. The grape was likely brought to the island sometime between 14th and 18th century when it was ruled by the . Here it is often blended with Sciaccarello and is a permitted grape in several Appellation d'Origine Contrôlée (AOC)s, most notable in Patrimonio, where it is used for both red and rosé wine production. In 2008, there were 1,319 hectares (3,260 acres) of Sangiovese/Nielluccio on Corsica.[6]

In Greece, producers in the northeastern wine region of Drama in East Macedonia and Thrace are experimenting with oak-aged "Super Tuscan" style blends of Sangiovese and Cabernet Sauvignon. Additional plantings of Sangiovese can be found in Israel, Malta, Turkey and Switzerland.[6]

United States and Canada

Italian immigrants brought Sangiovese to California in the late 19th century,[5] possibly at the Segheshio Family's "Chianti Station," near Geyserville. But it was never considered very important until the success of the Super Tuscans in the 1980s spurred new interest in the grape. In 1991, there were nearly 200 acres (81 ha) planted with Sangiovese. By 2003, that number rose to nearly 3,000 acres (1,200 ha) with plantings across the state, most notably in Napa Valley, Sonoma county, San Luis Obispo, Santa Barbara and the Sierra Foothills.[3] However, in recent years plantings of the variety have declined to 1,950 acres (790 ha) by 2010.[6]

Sangiovese grapes ripening during the Early results in the late 20th century, were not very promising for period of veraison in Amador County, California winemakers. Poor site and clonal selection had the grape California. planted in vineyards that gave it too much exposure to the sun, producing wines that had little in common with the wines of Tuscany. The Antinori family, which once owned Atlas Peak Vineyards located in the Atlas Peak AVA in the foothills of Napa Valley found that the greater intensity of sunlight in California may have been one possible factor for the poorer quality.[9] Today the style of these Californian Sangiovese tend to be more fruit-driven than their Tuscan counterparts with some floral notes. Recent years have focused on improving vineyard site and clonal selection as well as giving the vines time to age and develop in quality.[3]

In Washington State, one of the first commercial plantings of Sangiovese was at Red Willow Vineyard in the Yakima Valley AVA. Today, winemakers are seeking out locations that can highlight the varietal character of Sangiovese. These young plantings in areas such as Walla Walla, Naches Heights AVA and Yakima Valley have so far produced wines with a spicy and tart cherry flavors, anise, red currants, and tobacco leaf notes.[14] Like in California, plantings of Sangiovese in Washington have declined in recent years to 185 acres (75 ha) in 2011.[6]

Other areas in the United States with sizable plantings of Sangiovese include the Rogue Valley and Umpqua AVA in Oregon, the Monticello in Virginia and Texas Hill Country in Texas.[15]

In Canada, there are less than 10 acres (4.0 ha) of Sangiovese planted, mostly in Ontario where some producers in Niagara-on-the-Lake are experimenting with ice wine versions of the grape. A small amount of A California Sangiovese from Amador County in the Sierra the grape can also be found in British Columbia.[6] Foothills. Other New World regions

Italian immigrants introduced the Sangiovese vine to Argentina in the late 19th and early 20th century. Early site and clonal selection was less than ideal and, like California and Australia, recent endeavors have focused on finding the best clones to use and the right vineyard locations. The grape is not widely planted in Argentina and the focus is mostly on the export market. In 2008 there were 2,319 hectares (5,730 acres) of Sangiovese planted, most of it in the region with other isolated plantings in and San Juan.[6]

Across the range, Chilean winemakers have been experimenting with plantings with 124 hectares (310 acres) in 2008. Brazil reported 25 hectares (62 acres) of Sangiovese in 2007.[6] The growing industry has also recently begun planting the vine.[9]

A "Super Tuscan-style" Sangiovese blend from Washington State. Sangiovese is becoming increasingly popular as a red wine grape in Australia, having been introduced by the CSIRO in the late 1960s.[16] For many years, this single clone (H6V9) imported from the University of California-Davis, was the only available clone for Australian winemakers. The first large scale commercial planting of the grape was in the 1980s when Penfolds expanded their Kalimna vineyard in the Barossa Valley. As the availability of clones expanded (currently 10 available commercially as of 2011), so did plantings of Sangiovese with 517 hectares (1,280 acres) in 2008.[6]

As in California, Australian winemakers have begun seeking out the best vineyard location for the grape and being more selective in which clones are planted. Some regions that have shown promise for the grape include the Karridale and Margaret River areas of Western Australia; Langhorne Creek, Strathalbyn and Port Lincoln in South Australia; Canberra and Young in New South Wales; Stanthorpe in Queensland and the western edge of the Great Dividing Range in Victoria.[9]

In New Zealand, the first varietal version of Sangiovese was released in 1998 and today there are 6 hectares (15 acres) of the grape planted, mostly on the North Island around Auckland. A small amount of Sangiovese is grown in South Africa with 63 hectares (160 acres) reported in 2008, mostly in the Stellenbosch and Darling regions.[6] About 10 wineries make Sangiovese [17] Wines

Wines made from Sangiovese tend to exhibit the grape's naturally high acidity as well as moderate to high tannin content and light color. Blending can have a pronounced effect on enhancing or tempering the wine's quality. The dominant nature of Cabernet can sometimes have a disproportionate influence on the wine, even overwhelming Sangiovese character with black cherry, black currant, mulberry and plum fruit. Even percentages as low as 4 to 5% of Cabernet Sauvignon can overwhelm the Sangiovese if the fruit quality is not high. As the wine ages, some of these Cabernet dominant flavors can soften and reveal more Sangiovese character.[1]

Different regions will impart varietal character on the wine with Tuscan Sangiovese having a distinctive bitter-sweet component of cherry, violets and tea. In their youth, Tuscan Sangiovese can have tomato- savoriness to it that enhances its herbal component. Californian examples tend to have more bright, red fruit flavors with some Zinfandel-like spice or darker fruits depending on the proportion of A Rosso di Montalcino made from Cabernet blended in. Argentine examples showing a hybrid between the 100% Sangiovese in the Brunello di Tuscan and California Sangiovese with juicy red fruit wines that end on Montalcino region. a bitter cherry note.[9]

Sangiovese based wines have the potential to age but the vast majority of Sangiovese wines are intended to be consumed relatively early in their lives. The wines with the longest aging potential are the Super Tuscans and Brunello di Montalcino wines that can age for upwards of 20 years in ideal vintages. These premium examples may need 5 to 10 years to develop before they drink well. The potentially lighter Vino Nobile di Montepulciano, Carmignano and Rosso di Montalcino tend to open earlier (around 5 years of age) but have a shorter life span of 8 to 10 years. The aging potential of Chianti is highly variable, depending on the producer, vintage and sub-zone of the Chianti region it is produced in. Basic Chianti is meant to be consumed within 3 to 4 years after vintage while top examples of Chianti Classico Riserva can last for upwards of 15 years. New World Sangiovese has so far, shown a relatively short window of drinkability with most examples best consumed with 3 to 4 years after harvest with some basic examples of Argentine Sangiovese having the potential to only improve for a year after bottling.[9] With food

Sangiovese's high acidity and moderate alcohol makes it a very food-friendly wine when it comes to food and wine pairings. One of the classic pairings in is tomato-based pasta and pizza sauces with a Sangiovese-based Chianti. Varietal Sangiovese or those with a smaller proportion of the powerful, full-bodied Cabernet blended in, can accentuate the flavors of relatively bland dishes like meatloaf and roast chicken. Herb seasoning such as basil, thyme and sage play off the herbal notes of the grapes. Sangiovese that has been subject to more aggressive oak treatment pairs well with grilled and smoked food. If Cabernet, Merlot or Syrah plays a dominant role, the food pairing option should treat the Sangiovese blend as one of those fuller-bodied reds and pair with heavier dishes such as steak and thick soups like ribollita and puréed bean soup.[1] Synonyms

Over the years, Sangiovese has been known under a variety of synonyms, many of which have come to be associated with a particular clone of the grape variety. Among the synonyms recognized for the grape include: Brunelletto (in the Grosseto region of Tuscany), Brunello, Brunello Di Montalcino, Cacchiano (in Tuscany), Calabrese (in Tuscany), Cardisco, Chiantino (in Tuscany), Cordisio, Corinto nero (on the island of Lipari in Calabria), Dolcetto Precoce, Guarnacciola (in the Benevento region of Campania), Ingannacane, Lambrusco Mendoza, Liliano (in Tuscany), Maglioppa, Montepulciano, Morellino, Morellone, Negrello (in Calabria), Negretta, Nerello (in Sicily), Nerello Campotu (in Calabria), Nerino, Niella (in Corsica), Nielluccia, Nielluccio (in Corsica), Pigniuolo Rosso, Pignolo, Plant Romain, Primaticcio, Prugnolo, Prugnolo Dolce (in Tuscany), Prugnolo Di Montepulciano, Prugnolo Gentile, Prugnolo Gentile Di Montepulciano, Puttanella (in Calabria), Riminese, Rosso di Montalcino, San Gioveto, San Zoveto (in Tuscany), Sancivetro, Sangineto, Sangiogheto (in Tuscany), Sangiovese Dal Cannello Lungo, Sangiovese Di Lamole, Sangiovese Di Romagna, Sangiovese Dolce, Sangiovese Gentile, Sangiovese Grosso, Sangiovese Nostrano, Sangiovese Piccolo, Sangiovese Toscano, Sangioveto (in Tuscany), Sangioveto Dell'Elba, Sangioveto Dolce, Sangioveto Grosso, Sangioveto Montanino, Sanvincetro, Sanzoveto, Tabernello, Tignolo, Tipsa, Toustain (in Algeria), Tuccanese (in Puglia), Uva Abruzzi, Uva Tosca, Uvetta, Uva brunella, Uva Canina, Vigna del Conte (in Calabria) and Vigna Maggio (in Tuscany).[10][16][6]

See also

International variety History of Chianti List of Italian grape varieties

References Sauvignon blanc From Wikipedia, the free encyclopedia

Sauvignon blanc is a green-skinned grape variety that originates from the Bordeaux region of France. The grape Sauvignon blanc most likely gets its name from the French words sauvage Grape (Vitis) ("wild") and blanc ("white") due to its early origins as an indigenous grape in South West France.[1] It is possibly a descendant of Savagnin. Sauvignon blanc is planted in many of the world's wine regions, producing a crisp, dry, and refreshing white varietal wine. The grape is also a component of the famous dessert wines from Sauternes and Barsac. Sauvignon blanc is widely cultivated in France, Chile, Canada, Australia, New Zealand, South Africa, Washington and California. Some New World Sauvignon blancs, particularly from California, may also be called "Fume Blanc".

Depending on the climate, the flavor can range from aggressively grassy to sweetly tropical. In cooler climates, the grape has a tendency to produce wines with noticeable acidity and "green flavors" of grass, green bell peppers and nettles with some tropical fruit (such as passion fruit) and Ripe Sauvignon blanc grapes floral (such as elderflower) notes. In warmer climates, it can Color of Blanc develop more tropical fruit notes but risk losing a lot of berry aromatics from over-ripeness, leaving only slight grapefruit skin and tree fruit (such as peach) notes.[2] Species Vitis vinifera Wine experts have used the phrase "crisp, elegant, and fresh" Also Sauvignon jaune, Blanc Fume (France), as a favorable description of Sauvignon blanc from the Loire called Muskat-Silvaner (Germany & Austria), Valley and New Zealand.[3][4] Sauvignon blanc, when Fume blanc, and other synonyms slightly chilled, pairs well with fish or cheese, particularly Origin France Chèvre. It is also known as one of the few wines that can pair Notable Chile, New Zealand, California, Loire [5] well with sushi. regions Valley, Bordeaux Along with Riesling, Sauvignon blanc was one of the first Notable Sauternes, Sancerre fine wines to be bottled with a screwcap in commercial wines quantities, especially by New Zealand producers. The wine is Hazards Powdery mildew, oidium, black rot, and usually consumed young, as it does not particularly benefit Botrytis cinerea from aging, as varietal Sauvignon blancs tend to develop vegetal aromas reminiscent of peas and asparagus with extended aging. Dry and sweet white Bordeaux, including oak-aged examples from Pessac-Léognan and Graves, as well as some Loire wines from Pouilly-Fumé and Sancerre are some of the few examples of Sauvignon blancs with aging potential.[2] Contents

1 History 2 Climate and geography 3 Wine regions 3.1 France 3.2 Australia 3.3 Chile and Brazil 3.4 New Zealand 3.5 North America 3.6 Other areas 4 Viticulture 5 Synonyms 6 See also 7 References 8 Further reading 9 External links

History

The Sauvignon blanc grape traces its origins to western France in the Loire Valley and Bordeaux Regions. As noted above, it is not clear that the vine originated in western France. Ongoing research suggests it may have descended from Savagnin. It has also been associated with the Carmenere family. At some point in the 18th century, the vine paired with Cabernet Franc to parent the Cabernet Sauvignon vine in Bordeaux. In the 19th century, plantings in Bordeaux were often interspersed with Sauvignon vert (In Chile, known as Sauvignonasse) as well as the Sauvignon blanc pink mutation Sauvignon gris. Prior to the phylloxera epidemic, the insect plague which devastated French vineyards in the The first plantings of Sauvignon blanc 19th century, these interspersed cuttings were transported to Chile where were introduced to California at the field blends are still common today. Despite the similarity in names, Cresta Blanca Winery (pictured) in Sauvignon blanc has no known relation to the Sauvignon rosé mutation the Livermore Valley. found in the Loire Valley of France.[6]

The first cuttings of Sauvignon blanc were brought to California by Charles Wetmore, founder of Cresta Blanca Winery, in the 1880s.[7] These cuttings came from the Sauternes vineyards of Château d'Yquem. The plantings produced well in Livermore Valley. Eventually, the wine acquired the alias of "Fumé Blanc" in California by promotion of Robert Mondavi in 1968. The grape was first introduced to New Zealand in the 1970s as an experimental planting to be blended with Müller-Thurgau.[8] Climate and geography

The Sauvignon blanc vine often buds late but ripens early, which allows it to perform well in sunny climates when not exposed to overwhelming heat. In warm regions such as South Africa, Australia and California, the grape flourishes in cooler climate appellations such as the Alexander Valley area.[6] In areas where the vine is subjected to high heat, the grape will quickly become over-ripe and produce wines with dull flavors and flat acidity. Rising global temperatures have caused farmers to harvest the grapes earlier than they have in the past.[9]

The grape originated in France, in the regions of Bordeaux and the Vineyards in Sancerre will often plant roses Loire Valley.[10] Plantings in California, Australia, Chile and South around Sauvignon blanc vines as an early Africa are also extensive, and Sauvignon blanc is steadily detector of powdery mildew. increasing in popularity as white wine drinkers seek alternatives to Chardonnay. The grape can also be found in Italy and Central Europe. Wine regions

France

In France, Sauvignon blanc is grown in the maritime climate of Bordeaux (especially in Entre-Deux-Mers, Graves and Pessac-Leognan as a dry wine, and in Sauternes as a sweet wine) as well as the continental climate of the Loire Valley (as Pouilly Fumé, Sancerre, and Sauvignon de Touraine). The climates of these areas are particularly favorable in slowing the ripening on the vine, allowing the grape more time to develop a balance between its acidity and sugar levels. This balance is important in the development of the intensity of the wine's aromas. Winemakers in France pay careful attention to the terroir characteristics of the soil and the different elements that it can impart to the wine. The chalk and Kimmeridgean marl of Sancerre and Pouilly produces wines of richness and complexity while areas with more compact chalk soils produces wines with more finesse and perfume. The gravel soil found near the Loire River and its tributaries impart spicy, floral and mineral flavors while in Bordeaux, the wines have a fruitier personality. Vines planted in flint tend to produce the most vigorous and [9] A Pouilly Fumé from the Loire longest lasting wines. Valley. Pouilly Fumé originate from the town of Pouilly-sur-Loire, located directly across the Loire River from the commune of Sancerre. The soil here is very flinty with deposits of limestone which the locals believed imparted a smoky, gun flint flavor to the wine and hence Fumé, the French word for "smoke" was attached to the wine.[11] However, the really smoke flavored wines are due to the fact that the wines have been fermented in barrels that have been deliberately "burnt", such that there is a distinct difference between these two styles of Pouilly Fumé. Along with Sémillon, Muscadelle and Ugni blanc, Sauvignon blanc is one of only four white grapes allowed in the production of white Bordeaux wine. Mostly used as a blending grape, Sauvignon blanc is the principal grape in Château Margaux's Pavillon Blanc,[12] In the northern Rhône Valley, Sauvignon Blanc is often blended with Tresallier to form a tart white wine.[13]

In the Sauternes region, the grape is blended with Sémillon to make the late harvest wine, Sauternes. The composition of Sauvignon blanc varies from producer and can range from 5-50% with the Premier Cru Supérieur Château d'Yquem using 20%. A traditional practice often employed in Sauternes is to plant one Sauvignon Blanc vine at regular intervals among rows of Semillon. However, Sauvignon blanc's propensity to ripen 1–2 weeks earlier can lead the grapes to lose some of their intensity and aroma as they hang longer on the vine. This has prompted more producers to isolate their parcels of Sauvignon blanc.[14]

Near the edge of the Chablis commune is an AOC called Saint-Bris that is gaining attention for its Sauvignon blanc production.[15]

Australia

In Australia, particularly the Margaret River region, the grape is often blended with Sémillon. Varietal styles, made from only the Sauvignon A dry white Bordeaux made from a blanc grape, from Adelaide Hills and Padthaway have a style distinctive blend of Sauvignon blanc and from their New Zealand neighbors that tend to be more ripe in flavor Sémillon. with white peach and lime notes and slightly higher acidity.[8]

Chile and Brazil

In the early 1990s, ampelographers began to distinguish Sauvignon blanc from Sauvignonasse plantings in Chile. The character of non-blended Chilean Sauvignon blanc are noticeably less acidic than the wines of New Zealand and more similar to the French style that is typical of Chilean wines. The region of Valparaíso is the most notable area for Sauvignon blanc in Chile due to its cooler climate which allows the grapes to be picked up to six weeks later than in other parts of Chile. In Brazil, ampelographers have discovered that the vines called Sauvignon blanc planted in the region are really Seyval blanc.[8]

New Zealand

In the 1990s, Sauvignon blanc wines from the maritime climatic regions of New Zealand, particularly the South Island, became popular on the wine market. In the Marlborough region, sandy soils over slate shingles have become the most desirable locations for plantings due to the good drainage of the soil and poor fertility that encourages the vine to concentrate its flavors in lower yields. In the flood plain of the Wairau River Valley, the soil runs in east-west bands across the area. This can create a wide diversity of flavors for vineyards that are planted north-south with the heavier soils producing more herbaceous wines from grapes that ripen late and vines planted in stonier soils ripening earlier and imparting more lush and tropical flavors. It is this difference in soils, and the types of harvest time decisions that wine producers must make, that add a unique element to New Zealand Sauvignon blanc.[9]

The long narrow geography of the South Island ensures that no vineyard is more than 80 miles (130 km) from the coast. The cool, maritime climate of the area allows for a long and steady growing season in which the grapes can ripen and develop a natural balance of acids and sugars. This brings out the flavors and intensity that New Zealand Sauvignon blancs are noted for.[16] More recently, Waipara in the South Island and Martinborough, Gisborne and Hawkes Bay in the North Island have been attracting attention for their Sauvignon blanc releases, which often exhibit subtle differences to those from Marlborough. The asparagus, gooseberry and green flavor commonly associated with New Zealand Sauvignon blanc is derived from flavor compounds known as methoxypyrazines that becomes more pronounced and concentrated in wines from cooler climate regions.[17] Riper flavors such as passion fruit, along with other notes such as boxwood, may be driven by thiol concentrations.[18]

North America

In North America, California is the leading producer of Sauvignon blanc with plantings also found in Washington State and on the Niagara Peninsula and Okanagan Valley in Canada. In A Sauvignon blanc from California wine produced from Marlborough. the Sauvignon blanc grape is also known as Fumé Blanc. This California wine was first made by Napa Valley's Robert Mondavi Winery in 1968. Mondavi had been offered a crop of particularly good Sauvignon blanc grapes by a grower. At that time the variety had a poor reputation in California due to its A Sauvignon blanc from the Yakima grassy flavor and aggressive Valley of Washington State. aromas. Mondavi decided to try to tame that aggressiveness with barrel agings and released the wine under the name Fumé Blanc as an allusion to the French Pouilly-Fumé.[14] The usage of the term is primarily a marketing base one with California wine makers choosing whichever name they prefer. Both oaked and unoaked Sauvignon blanc wines have been marketed under the name Fumé Blanc.[19] California A California Sauvignon blanc. Sauvignon blancs tend to fall into two styles. The New Zealand- influenced Sauvignon blanc have more tropical fruit undertones with citrus and passion fruit notes. The Mondavi-influenced Fumé Blanc are more round with melon notes.[8] Other areas

Sauvignon blanc is also beginning to gain prominence in areas like South Africa's Stellenbosch and Durbanville and Italy's Collio areas.[15] It is also one of the main ingredients in Muffato della Sala, one of Italy's most celebrated sweet wines. Viticulture

Winemakers in New Zealand and Chile harvest the grapes at various intervals for the different blending characteristics that the grape can impart depending on its ripeness levels. At its most unripe stage, the grape is high in malic acid. As it progresses further towards ripeness the grape develops red & green pepper flavors and eventually achieves a balance of sugars.[9] The flavors characteristic of Sauvignon blanc come from the chemicals methoxypyrazines. Grapes grown in Marlborough's Wairau Valley may exhibit different Sauvignon blanc vineyards in Marlborough, New levels of ripeness over the vineyard, caused by slight Zealand, demonstrating restrictive pruning practices. unevenness in the land and giving a similar flavor profile to the resulting wine.

Sauvignon blanc can be greatly influenced by decisions in the winemaking process. One decision is the amount of contact that the must has with the skins of the grape. In the early years of the New Zealand wine industry, there were no wineries on the South Island which meant that freshly harvested grapes had to be trucked and then ferried to the North Island, often all the way up to Auckland. This allowed for prolonged exposure of the skins and juice which sharpened the intensity and pungency of the wine. Some winemakers, like the Loire, intentionally leave a small amount of must to spend some time in contact with the skin for later blending purposes. Other winemakers, like in California, generally avoid any contact with the skin due to the reduced aging ability of the resulting wine.[20]

Another important decision is the temperature of fermentation. French winemakers prefer warmer fermentations (around 16-18 °C) that bring out the mineral flavors in the wine while New World winemakers prefer slightly colder temperatures to bring out more fruit and tropical flavors. A small minority of Loire winemakers will put the wine through malolactic fermentation, a practice more often associated with New Zealand wines.[20] Oak aging can have a pronounced effect on the wine, with the oak rounding out the flavors and softening the naturally high acidity of the grape. Some winemakers, like those in New Zealand and Sancerre, prefer stainless steel fermentation tanks over barrels with the intention of maintaining the sharp focus and flavor intensity.[21]

Synonyms

Sauvignon blanc is also known under the synonyms Beyaz Sauvignon, Blanc Doux, Blanc Fume, Bordeaux bianco, Douce blanche, Feher Sauvignon, Feigentraube, Fie, Fie dans le Neuvillois, Fume, Fume Blanc, Fume Surin, Genetin, Gennetin, Gentin a , Gros Sauvignon, Libournais, Melkii Sotern, Muskat Silvaner, Muskat Sylvaner, Muskatani Silvanec, Muskatni Silvanec, Muskatsilvaner, Painechon, Pellegrina, Petit Sauvignon, Picabon, Piccabon, Pinot Mestny Bely, Pissotta, Puinechou, Punechon, Punechou, Quinechon, Rouchelin, Sampelgrina, Sarvonien, Sauternes, Sauvignon, Sauvignon bianco, Sauvignon Bijeli, Sauvignon blanco, Sauvignon Fume, Sauvignon Gros, Sauvignon jaune, Sauvignon jeune, Sauvignon Petit, Sauvignon vert, Sauvignon White, Savagnin, Savagnin blanc, Savagnin Musque, Savagnou, Savignon, Servanien, Servonien, Servoyen, Souternes, Sovinak, Sovinjon, Sovinjon Beli, Sovinon, Spergolina, Surin, Sylvaner Musque, Uva Pelegrina, Weisser Sauvignon, and Zöld Ortlibi.[22] See also

International variety

References

A Sauvignon blanc from Washington State labeled as a Fume blanc.

1. ^ K. MacNeil The Wine Bible pg 52 Workman Publishing 2001 ISBN 1-56305-434-5 2. ^ a b Wine & Spirits Education Trust "Wine and Spirits: Understanding Wine Quality" pgs 6-9, Second Revised Edition (2012), London, ISBN 9781905819157 3. ^ K. MacNeil The Wine Bible pg 268 Workman Publishing 2001 ISBN 1-56305-434-5 4. ^ Materman, "Stuff of legends: Marlborough Sauvignon blanc." (http://www.quaffers.co.uk/features/archive/0402_SauvignonBlanc/index.html) 5. ^ Robert Joseph and Margaret Rand, KISS Guide to Wine DK Pub 2000 ISBN 0-7894-5981-7 6. ^ a b Oz Clarke Encyclopedia of Grapes pg 221 Harcourt Books 2001 ISBN 0-15-100714-4 7. ^ Wine Pros Sauvignon blanc (http://www.winepros.org/wine101/grape_profiles/sauv_blanc.htm) 8. ^ a b c d Oz Clarke Encyclopedia of Grapes pg 225 Harcourt Books 2001 ISBN 0-15-100714-4

Susumaniello From Wikipedia, the free encyclopedia

Susumaniello is a variety of red wine grape from the 'heel' of Italy. It is an ancient grape variety which is grown in the Susumaniello province of Brindisi in the southern Italian region of Puglia. Grape (Vitis) Color of berry skin Noir Contents Species Vitis vinifera Also called Sussumaniello (more) 1 Distribution and wines Origin Italy 2 Vine and viticulture 3 Origin 4 Synonyms 5 See also 6 Notes and references 7 Further reading 8 External links

Distribution and wines

It is found only in the Italian region of Puglia (Apulia). Until recently the variety had fallen quite out of favour with viticuluralists; however, since 6 September 2003 it has been included in the list of varieties approved by the Puglia region for cultivation in the area of central Murgia. It is used as a blending grape in the production of both red and rosé wines such as the Negroamaro-based Brindisi Rosso and Brindisi Rosato and the Ottavianello-based Ostuni Ottavianello. Vine and viticulture

Susumaniello needs a warm Mediterranean climate. Origin

An Italian study published in 2008 using DNA typing showed a close genetic relationship between Sangiovese on the one hand and ten other Italian grape varieties on the other hand, including Susumaniello. It is therefore likely that Susumaniello is a crossing of Sangiovese and another, so far unidentified, grape variety.[1] Synonyms Cozzomaniello, Cuccipaniello, Grismaniello, Mondonico, Puledro, Somarello Nero, Susomaniello, Susomariello Nero, Sussumariello, Susumariello Nero, Uva Nera, Zingarello, Zingariello, Zuzomaniello.[2] See also

Primitivo/Zinfandel

Notes and references

regione.puglia.it Classificate nuove varietà di vite per la produzione dei vini pugliesi (http://www.regione.puglia.it/index.php?page=pressregione&opz=display&id=581) (Italian) politicheagricole.it Banca Dati Vini DOC, DOCG e IGT (http://www.politicheagricole.it/ProdottiQualita/ViniDoc/risultati?selectregione=13) (Italian)

Footnotes

1. ^ ‘Sangiovese’ and ‘Garganega’ are two key varieties of the Italian grapevine assortment evolution (http://www.vitis- vea.de/admin/volltext/w1%2008%20895.pdf), M. Crespan, A. Calò, S. Giannetto, A. Sparacio, P. Storchi and A. Costacurta, Vitis 47 (2), 97–104 (2008) 2. ^ Maul, Erika; Töpfer, Reinhard; Eibach, Rudolf (2007). "Vitis International Variety Catalogue" (http://www.vivc.de). Institute for Grapevine Breeding Geilweilerhof (IRZ), Siebeldingen, Germany. Retrieved 2007-12-17.

Further reading

Robinson, Jancis (1992). Vines, Grapes and Wines: The Wine Drinker's Guide to Grape Varieties. Mitchell Beazley. ISBN 978-1-85732-999-5. Robinson, Jancis (2006). The Oxford Companion to Wine, third edition. Oxford University Press. ISBN 978-0-19-860990-2.

External links

VIVC Bibliography (http://www.vivc.de/datasheet/dataResultBibliog.php?topic=12110)

Retrieved from "http://en.wikipedia.org/w/index.php?title=Susumaniello&oldid=544627485" Categories: Red wine grape varieties Wine grapes of Italy Wine grapes of Apulia

This page was last modified on 16 March 2013 at 12:17. Text is available under the Creative Commons Attribution-ShareAlike License; additional terms may apply. By using this site, you agree to the Terms of Use and Privacy Policy. Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization. Syrah From Wikipedia, the free encyclopedia

Syrah (also known as Shiraz) is a dark-skinned grape variety grown throughout the world and used primarily to produce Syrah/Shiraz red wine. DNA profiling in 1999 found Syrah to be the Grape (Vitis) offspring of two obscure grapes from southeastern France, Dureza and Mondeuse blanche.[1] Syrah should not be confused with Petite Sirah, a synonym for Durif, a cross of Syrah with Peloursin dating from 1880.

The style and flavor profile of wines made from Syrah is influenced by the climate where the grapes are grown with moderate climates (such as the northern Rhone Valley and parts of the Walla Walla AVA in Washington State) tending to produce medium to full-bodied wines with medium-plus to high levels of tannins and flavors of blackberry, mint and black pepper notes. In hot climates (such as the Barossa Valley of Australia), Syrah is more consistently full-bodied with softer tannin, jammier fruit and spice notes of liquorice, anise and earthy leather. In many regions the acidity and tannin levels of Syrah allows the wines produced from the grape to have favorable aging potential.[2]

Syrah is used as a varietal and is also blended. Following several years of strong planting, Syrah was estimated in 2004 Syrah in Viala & Vermorel to be the world's 7th most grown grape at 142,600 hectares Colour Black [3] (352,000 acres). It can be found throughout the globe from of berry France to New World wine regions such as Chile, South skin Africa, the Hawke's Bay in New Zealand, California, Washington and in several Australian wine regions such as Also Hermitage, Antourenein noir, Candive, Barossa, Coonawarra, Hunter Valley, Margaret River and called Entournerein, Hignin noir, Marsanne noir McLaren Vale.[2] Notable Rhone, California AVAs, Hunter Valley, regions McLaren Vale, Barossa Valley, Columbia Valley AVA Contents Notable Côte-Rôtie, Hermitage wines 1 History Ideal Stony granite 1.1 Origin soil 1.2 The name Syrah Wine characteristics 1.3 Other legends General High tannins, high acidity, blackberry, 1.4 Rise to fame dark chocolate 1.5 Arrival in Australia Medium Mint, eucalyptus, smoked meat, black climate pepper 1.6 Modern history Hot Liquorice, cloves 2 Syrah wines climate 2.1 Taste and flavours With Leather, wet leaves, earth age 2.2 Syrah or Shiraz on labels 3 Syrah in different countries 3.1 France 3.2 Switzerland 3.3 Australia 3.4 South Africa 3.5 United States 3.6 Argentina 3.7 Chile 4 Durif 5 See also 6 References 7 External links

History

Origin

Syrah has a long documented history in the Rhône region of southeastern France, but it was not known if it had originated in that region. In 1998, a study conducted by Carole Meredith's research group in the Department of Viticulture and Enology at University of California, Davis used DNA typing and extensive grape reference material from the viticultural research station in Montpellier, France to conclude that Syrah was the offspring of the grape varieties Dureza (father) and Mondeuse blanche (mother).[1][4][5][6][7]

Dureza, a dark-skinned grape variety from the Ardèche region in France, has all but disappeared from the vineyards, and the preservation of such varieties is a speciality of Montpellier. Mondeuse blanche is a white grape variety cultivated in the Savoy region, and is still found in very small amounts in that region's vineyards today. Both varieties are somewhat obscure today, and have never achieved anything near Syrah's fame or popularity, and there is no record of them ever having been cultivated at long distances from their present homes. Thus, both of Syrah's parents come from a limited area in southeastern France, very close to northern Rhône. Based on these findings, the researchers have concluded Syrah originated from northern Rhône.[1][7]

The DNA typing leaves no room for doubt in this matter, and the numerous other hypotheses of the grape's origin which have been forwarded during the years all completely lack support in the form of documentary evidence or ampelographic investigations, be it by methods of classical botany or DNA. Instead, they seem to have been based primarily or solely on the name or synonyms of the variety. Because of varying orthography for grape names, especially for old varieties, this is, in general, very thin evidence. Despite this, origins such as Syracuse or the famous Iranian city of Shiraz have been proposed while the genomic studies yet to be done.[7]

The parentage information, however, does not reveal how old the grape variety is, i.e., when the pollination of a Mondeuse blanche vine by Dureza took place, leading to the original Syrah seed plant. In the year AD 77, Pliny the Elder wrote in his Naturalis Historia about the wines of Vienne (which today would be called Côte-Rôtie), where the Allobroges made famous and prized wine from a dark-skinned grape variety that had not existed some 50 years earlier, in Virgil's age.[8] Pliny called the vines of The Rhône-Alpes region. Dureza this wine Allobrogica, and it has been speculated that it could be today's is believed to have originated in Syrah. However, the description of the wine would also fit, for example, the Ardèche (#1) in the southwest Dureza,[1] and Pliny's observation that the vines of Allobrogica was and moved east/northeast into resistant to cold is not entirely consistent with Syrah.[8] Drôme (#2) and Isère (#3). Somewhere in this area, most The name Syrah likely in Isère, the vine crossed with Mondeuse blanche, a variety It is called Syrah in its country of native to the Savoie region (#4), to origin, France, as well as in the rest produce Syrah. of Europe, Argentina, Chile, Uruguay, New Zealand and most of the United States. The name Shiraz became popular for this grape variety in Australia, where it has long been established as the most grown dark-skinned variety. In Australia, it was also commonly called Hermitage up to the late 1980s, but since that name is also a French Protected designation of origin, this naming practice caused a problem in some export markets and was dropped. The name Syrah for this grape variety is also commonly used in South Africa and Canada. Clusters of Syrah grapes

The grape's many other synonyms are used in various parts of the world, including Antourenein noir, Balsamina, Candive, Entournerein, Hignin noir, Marsanne noir, Schiras, Sirac, Syra, Syrac, Serine, and Sereine.[9]

Legends of Syrah's origins come from one of its homonyms - Shiraz.[10] Because Shiraz, a very old city in Iran, produced the well-known Shirazi wine,[11] legends claim the Syrah grape originated in Shiraz and then was brought to Rhône.

At least two significantly different versions of the myth are reported, giving different accounts of how the variety is supposed to have been brought from Shiraz to Rhône, and differing up to 1,800 years in dating this event. In one version, the Phocaeans could have brought Syrah/Shiraz to their colony around Marseilles (then known as Massilia), which was founded around 600 BC. The grape would then later have made its way to northern Rhône, which was never colonized by the Phocaeans. No documentary evidence exists to back up this legend, and it also requires the variety to later vanish from the Marseilles region without leaving any trace.[8] In another version, the person who brought the variety to Rhône is even named, being the crusader Gaspard de Stérimberg, who is supposed to have built the chapel at Hermitage.[8] Even before the advent of DNA typing of grapes, this legend had several problems. First, no ampelographic investigations of the grapes from Shiraz seem to have been made. Second, the famous was documented to be white.[11] (Although, white wines can be made from red or dark-skinned grapes) ruling out the use of dark-skinned grapes such as Syrah, and no known descriptions of this wine's taste and character indicate any similarity whatsoever with red wines from the Rhône. Third, it is highly doubtful if any crusader would have journeyed as far east as Persia, since the were focused on the Holy Land.

The legend connecting Syrah with the city of Shiraz in Iran may, however, be of French origin. James Busby wrote in Journal of a recent visit to the principal vineyards of Spain and France that the 1826 book Œnologie Française, "stated that, according to the tradition of the neighbourhood, the plant [Scyras] was originally brought from Shiraz in Persia, by one of the hermits of the mountain".[12]

Since the name Shiraz has been used primarily in Australia in modern times, while the earliest Australian documents use the spelling "Scyras", the name Shiraz has been speculated (among others by Jancis Robinson[9]) to be in fact a so-called "strinization" of Syrah's name via Scyras. However, while the names Shiraz and Hermitage gradually seem to have replaced Scyras in Australia from the mid-19th century, the spelling Shiraz has also been documented in British sources back to at least the 1830s.[12][13][14] So, while the name or spelling Shiraz may be an effect of the English language on a French name, there is no evidence that it actually originated in Australia, although it was definitely the Australian usage and the Australian wines that made the use of this name popular.

Other legends

Another legend of the grape variety's origin, based on the name Syrah, is that it was brought from Syracuse by the legions of Roman Emperor Probus sometime after AD 280. This legend also lacks documentary evidence and is inconsistent with ampelographic findings.[8]

Rise to fame

The wines that made Syrah famous were those from Hermitage, the hill above the town Tain-l'Hermitage in northern Rhône, where an hermitage (chapel) was built on the top, and where de Stérimberg is supposed to have settled as a hermit after his crusades. Hermitage wines have for centuries had a reputation for being powerful and excellent. While Syrah leaf Hermitage was quite famous in the 18th and 19th centuries, and attracted interest from foreign oenophiles, such as Bordeaux enthusiast Thomas Jefferson, it lost ground and foreign attention in the first half of the 20th century.[15]

In the 18th and the first half of the 19th centuries, most Hermitage wine that left France did so as a blending component in Bordeaux wines. In an era when "clarets" were less powerful than today, and before appellation rules, red wines from warmer regions would be used for improvement (or adulteration, depending on the point of view) of Bordeaux wines. While Spanish and Algerian wines are also known to have been used for this purpose, top Bordeaux châteaux would use Hermitage to improve their wines, especially in weaker vintages.[6][16]

Arrival in Australia

In 1831, the Scotsman James Busby, often called "the Father of Australian viticulture", made a trip back to Europe to collect cuttings from vines (primarily from France and Spain) for introduction to Australia.[17] One of the varieties collected by him was Syrah, although Busby used the two spellings "Scyras" and "Ciras". The cuttings were planted in the Sydney Botanical Gardens, and in Hunter Region, and in 1839 brought from Sydney to South Australia.[18] By the 1860s, Syrah was established as an important variety in Australia.

Modern history

Syrah continues to be the main grape of the northern Rhône and is associated with classic wines such as Hermitage, Cornas and Côte-Rôtie. In the southern Rhône, it is used as a blending grape in such wines as Châteauneuf-du-Pape, Gigondas and Côtes du Rhône, where Grenache usually makes up the bulk of the blend. Although its best incarnations will age for decades, less-extracted styles may be enjoyed young for their lively red and blueberry characters and smooth tannin structure. Syrah has been widely used as a blending grape in the red wines of many countries due to its fleshy fruit mid-palate, balancing the weaknesses of other varieties and resulting in a "complete" wine.

From the 1970s and even more from the 1990s, Syrah has enjoyed increased popularity, and plantings of the variety have expanded significantly in both old and new locations.[7] In the early 2000s, it broke into the top 10 of varieties planted worldwide for the first time.[3] Syrah wines

Smaller amounts of Syrah are also used in the production of other wine styles, such as rosé wine, fortified wine in Port wine style, and sparkling red wine.[19] While Australian sparkling Shiraz traditionally have had some sweetness, a number of Australian winemakers also make a full- bodied sparkling dry Shiraz, that contains the complexity and sometimes earthy notes that are normally found in still wine.[20]

Due to their concentrated flavours and high tannin content, many premium Syrah wines are at their best after some considerable bottle aging. In exceptional cases, this may be 15 years or longer. A Syrah from Washington State.

Syrah has one of the highest recommended wine serving temperatures at 18 °C (65 °F).[21]

Taste and flavours Wines made from Syrah are often powerfully flavoured and full-bodied. The variety produces wines with a wide range of flavor notes, depending on the climate and soils where it is grown, as well as other viticultural practices chosen. Aroma characters can range from violets to berries (usually dark as opposed to red), chocolate, espresso and black pepper. No one aroma can be called "typical" though blackberry and pepper are often noticed. With time in the bottle these "primary" notes are moderated and then supplemented with earthy or savory "tertiary" notes such as leather and truffle. "Secondary" flavor and aroma notes are those associated with several things, generally winemakers' practices (such as oak barrel and yeast treatment).

C13-Norisoprenoids such as 7,8-dihydroionone derivatives, such as megastigmane-3,9-diol and 3-oxo-7,8- dihydro-α-ionol, are found in Shiraz leaves.[22]

Syrah or Shiraz on labels

The Syrah-dominated appellations (AOCs) of northern Rhône have, like most other French appellations and regions, no tradition of varietal labelling of their wines. Indeed, such practices are generally disallowed under AOC rules, and only the AOC name (such as Cote-Rotie, Crozes- Hermitage or Hermitage) appears on the label. Varietal labelling of Syrah/Shiraz wines is therefore a practice which has emerged in the New World, and primarily in Australia.

To confuse matters, in northern Rhône, different clones of genuine Syrah are referred to as Petite Syrah (small Syrah) or Gros Syrah (large Syrah) depending on the size of their berries, with Petite Syrah being considered the superior version, giving wines higher in phenolics.[7]

As a general rule, most Australian and South African wines are labelled Shiraz, and most European wines (from such regions where varietal labelling is practiced) are labelled Syrah. In other countries, practices vary and winemakers (or wine marketers) sometimes choose either A New World wine labeled as Syrah. Syrah or Shiraz to signify a stylistic difference in the wine they have made. "Syrah"-labelled wines are sometimes thought to be more similar to classic Northern Rhône reds; presumably more elegant, tannic, smoke-flavoured and restrained with respect to their fruit component. "Shiraz"-labelled wines, on the other hand, would then be more similar to archetypical Australian or other New World examples; presumably made from riper berries, more fruit-driven, higher in alcohol, less obviously tannic, peppery rather than smokey, usually more easily approached when young, and possibly slightly sweetish in impression. It must however be realized that this rule of thumb is unevenly applied.[23]

Syrah in different countries

Syrah is a variety that during the last few decades has been imported for cultivation in several countries. It is primarily grown in warmer regions. Worldwide plantations of Syrah have increased considerably in the late 1990s and early 2000s, and both Syrah-labelled and Shiraz-labelled wines are on the increase.[7] It is grown in many wine producing regions around the world, with concentrations in Australia, The Rhone Valley in France, and the US. It is often used as a blending grape in Spain and Italy as well. It is also planted in Portugal, which favor making varietal Syrah wine, and not only blending with other types.

France

Syrah, as it is known in France, is grown throughout the Rhône valley. The wines that are made from it vary greatly, even over small changes in the vines locations. The differences in the soil quality as well as the changes in the slope of the terrain tend to produce different styles of wine. Ranging from the mineral and tannic nature of Hermitage, to fruity and perfumed in the case of Côte-Rôtie.[23]

Syrah is also a key component to many blends. It may be used to add structure and color to Grenache in southern Rhône blends, including Vineyards on the Hermitage hill are dominated by Syrah. Côtes-du-Rhône and Châteauneuf-du-Pape.[24] Syrah is also the only red grape used in the wines of the northern Rhône.[25]

In 1968, there existed only 2,700 hectares (6,700 acres) of Syrah vineyards in France, primarily in the traditional appellations of northern Rhône, which at that time had not received much attention in the wine world for several decades, and the vineyards of which were not planted to full capacity. After the wines of northern Rhône were "rediscovered" by wine writers in the 1970s, plantings expanded considerably. This trend received an extra boost in the 1980s and 1990s, when influential wine writer Robert M. Parker, Jr. started to award very high scores, up to the "perfect" score of 100 points, to wines of some Rhône producers. The popularity of Australian Shiraz on the export market may also have played a role. 1988, total French plantings stood at 27,000 hectares (67,000 acres), and the 1999 viticultural survey found 50,700 hectares (125,000 acres) of Syrah vineyards. France thus has the world's largest plantations of Syrah.[7]

While previously unused parts of the northern Rhône vineyards have been planted with Syrah as part of the expansion, the major part of the new French Syrah plantations are located in southern Rhône (which covers a much larger vineyard area than the northern part) and Languedoc-Roussillon.[7] While southern Rhône produces relatively few wines where Syrah is in the majority, the proportion of Syrah in the blended wines of this region has been on the rise. Languedoc-Roussillon uses Syrah to produce both Southern Rhône-like blends with Grenache, Australian-style blends with Cabernet Sauvignon, and varietal Syrah.

Switzerland

The Syrah grape was introduced into Switzerland in 1926 and in 2009 was the 6th most common red wine grape in Switzerland (181 hectars).[26] Mostly grown in Valais, along the upper Rhône valley above Lake Geneva, it produces "unexpectedly concentrated wine from mature vines".[26]

Australia

The Syrah grape was introduced into Australia in 1832 by James Busby, an immigrant who brought vine clippings from Europe with him, and it is almost invariably called Shiraz.[6] Today it is Australia's most popular red grape, but has not always been in such favour; in the 1970s, white wine was so popular that growers were ripping out unprofitable Shiraz and Grenache vineyards, even those with very old vines. In the Barossa Valley, the world's oldest continually producing commercial vineyard is believed to be the Shiraz vines at Turkey Flat in Tanunda that were originally planted in 1847.[27]

Many factors, including the success of brands like Lindemans (part of Treasury Wine Estates) and Jacob's Creek in the UK, as well as Rosemount in the US and UK, were responsible for a dramatic expansion of plantings during the 1980s and 1990s; a similar trajectory occurred in California. However, the biggest factor in this expansion during the 1990s was a federal government tax subsidy to those planting new vineyards.

In the 2005-2006 growing season, total Shiraz plantations in Australia stood at 41,115 hectares (101,600 acres), of which 39,087 hectares (96,590 acres) were old enough to be productive. These vines yielded a total of 422,430 tonnes of Shiraz grapes for wine production. This made Shiraz the most planted variety in Australia,[28] and Australia the world's second largest Syrah/Shiraz grower, after France.[7]

Victorian regions include Heathcote, roughly 1.5 hours north of Melbourne. Cooler climate regions such as Western Australia's Margaret River produce Shiraz with marginally less alcohol content and often in a more traditional French style.

A well-known example of the Shiraz grape in Australian viticulture is the Penfolds "Grange". This wine was created by winemaker Max Schubert in 1951, and has a reputation of aging well. The Penfolds Grange is predominantly Shiraz, but often includes a small quantity of Cabernet Sauvignon. It is usually a multi-regional blend of quality South Australian Shiraz, with the Barossa Valley playing an important role, and matured in new American Oak. Other well-known Australian Shiraz wines include, the Henschke "Hill of Grace" and the Penfolds "RWT".

Recently, Australian Shiraz producers have started to add up to 4% Viognier to their Shiraz to add apricot tones to the wine's nose and palate. With such a small percentage added, the producer wasn't obliged to declare the blend on the label. In the past 5 years however, it's becoming increasingly fashionable to label the wine Shiraz Viognier as Viognier gains consumer acceptance in the market place. The practise of blending Viognier with Syrah has actually been common for years in the Northern Rhône Valley region of Cote-Rotie.[29]

Shiraz is also the "S" in "GSM" (Grenache-Shiraz-Mourvèdre), which is common Australian designation for a Châteneuf-du-Pape-like blend.

South Africa

South African plantations have expanded significantly, from 1% of the vineyard area in 1995 to 9.7% in 2007[30] making up a total area under cultivation of 9,856 hectares (24,350 acres). In South Africa, the variety is predominately known as Shiraz, but the designation Syrah is used for "Rhône-style" wines.[10] Some see this variety as the "great hope" for South African wines.[31]

United States

In the United States, wine produced from the grape is normally called by its French name, Syrah. However, in cases where winemakers choose to follow a New World style, similar to Penfolds Grange, they may choose to label their wines as Shiraz.[23] Under American wine laws, either name may appear on the label. Syrah first appeared as a wine grape in California in the 1970s, where it was planted by a group of viticulturists who called themselves "Rhône rangers."[24] Although most plantings of the grape are in California, there are increasing amounts of it being grown in Washington state. Syrah makes up a significant percentage of wine produced in several Washington AVA's such as the Naches Heights AVA and the Walla Walla AVA.

California , much like those in France, vary a great deal based on the climate and terroir that they inhabit. In exceptionally warm regions, such as parts of Napa, the wine is often blended with other Rhône varieties. Other appellations, primarily The first planting of Syrah in mountainous ones, tend to Washington State was done at Red produce varietal-based wines that Willow Vineyards in 1986. can stand on their own.[32] Syrah was introduced into Washington state in 1986 by Red Willow Vineyard through their partnership with Woodinville, Washington based and Master of Wine David Lake.[33] Expanding at a significant rate, it is used to produce single varietial wines as well as being blended with grapes such as Grenache, Cinsault, and Viognier.[34] A Washington Syrah from the Columbia Valley AVA. Argentina

Syrah plantations in Argentina increased from less than 1,000 hectares (2,500 acres) in 1990 to 9,500 hectares (23,000 acres) in 2002.[7] Syrah has occasionally been used as a blending component with Argentina's signature dark-skinned grape Malbec to provide an "Argentinian take" on the Australian Cabernet-Shiraz blend.

Chile

Around 2005, there were 2,500 hectares (6,200 acres) of Syrah in Chile.[7] Durif

Durif, or Petite Sirah, is a descendant of Syrah and Peloursin. It was propagated by and named after Dr. Francois Durif. Durif is a cross breed between the lesser known Peloursin and Syrah. Regions such as Rutherglen have achieved international regard for their Durif. This varietal is similar to Shiraz, but even more full bodied and tannic because of the smaller, thicker skinned grapes used. Petite Sirah is widely planted in California, where it is popular as a varietal (for example, by ), and especially blended with Zinfandel, which results in a rich, bold and fruity wine. See also

International variety Tempranillo From Wikipedia, the free encyclopedia

Tempranillo (also known as Ull de Llebre, Cencibel, Tinto del Pais and several other synonyms) is a black grape variety Tempranillo widely grown to make full-bodied red wines in its native Grape (Vitis) Spain.[1] Its name is the diminutive of the Spanish temprano ("early"),[1] a reference to the fact that it ripens several weeks earlier than most Spanish red grapes. Tempranillo has been grown on the Iberian Peninsula since the time of Phoenician settlements. It is the main grape used in Rioja, and is often referred to as Spain's noble grape. The grape has been planted throughout the globe in places such as Mexico, New Zealand, California, Washington State, South Africa, Australia, Argentina, Portugal, Uruguay, Turkey and Canada.

Unlike more aromatic red wine varieties like Cabernet Sauvignon and Pinot noir, Tempranillo has a relatively neutral profile so it is often blended with other varieties, such as Grenache and Carignan (known in Rioja as Mazuelo), or aged for extended periods in oak where the wine easily takes on the flavor of the barrel. Varietal examples of Tempranillo usually exhibit flavors of plum and strawberries.[2] Tempranillo in Viala & Vermorel Color of berry Noir Tempranillo is an early ripening variety that tends to thrive in skin chalky vineyard soils such as those of the Ribera del Duero region of Spain. In Portugal, where the grape is known as Species Vitis vinifera Tinto Roriz and Aragonez, it is blended with others to Also called Cencibel, Tinta Roriz (more) [2] produce Port wine. Origin Spain Notable regions Rioja, Spain Ribera del Duero, Spain Contents (more) Notable wines 1 History and mutation Hazards Rot 2 Viticulture 3 Wines 4 Regions 4.1 Spain 4.2 Portugal 4.3 New World production 5 Synonyms 6 See also 7 References 8 External links

History and mutation

For some time, Tempranillo was thought to be related to the Pinot noir grape. According to legend, Cistercian monks left Pinot noir cuttings at monasteries along their pilgrimage to de Compostela. However, ampelographic studies have shown no genetic connection between the cultivars.[3][4]

Spanish cultivation of Vitis vinifera, the common ancestor of almost all vines in existence today, began in earnest with Phoenician settlement in the southern provinces. Later, according to the Roman writer Columella, wines were grown all over Spain; yet there are only scattered references to the name "Tempranillo". Ribera del Duero wine making extends back over 2,000 years, as evidenced by the 66-metre mosaic of Bacchus, the Roman god of wine, that was unearthed in 1972, at Baños de Valdearados.[5]

It is possible that this grape was introduced to America by the Spanish in the 17th century, as certain Criolla varieties in Argentina have a closer genetic relationship to Tempranillo than to a small handful of other European varieties against which the Criolla [6] varieties were tested. Despite its apparent fragility, Tempranillo Ripening Tempranillo grapes travelled widely during the 20th century and, following much trial and error, has become established throughout the world. In 1905, Frederic Bioletti brought Tempranillo to California where it received a cool reception not only due to the encroaching era of Prohibition, but also because of the grape's dislike of hot, dry climates. It was much later, during the 1980s, that Californian Tempranillo wine production began to flourish, following the establishment of suitably mountainous sites. Production in this area has more than doubled since 1993.[7]

During the 1990s, Tempranillo started experiencing a renaissance in wine production worldwide. This surge began partly as a result of the efforts of a 'new wave' of Spanish growers who showed that it was Tempranillo leaf. possible to produce wines of great character and quality in areas outside of the Rioja region. One result of this has been that Tempranillo varietal wines have become more common, especially in the better-suited, cooler Spanish regions like Ribera del Duero, Navarra, and Penedès. During the 1990s, growers in Australia and South Africa started significant Tempranillo plantations.

Viticulture Tempranillo is a black grape with a thick skin.[1] It grows best at relatively high altitudes, but it also can tolerate a much warmer climate.[8] With regard to Tempranillo's production in various climates, wine expert Oz Clarke notes,

To get elegance and acidity out of Tempranillo, you need a cool climate. But to get high sugar levels and the thick skins that give deep color you need heat. In Spain these two opposites are best reconciled in the continental climate but high altitude of the Ribera del Duero.[9]

In the Ribera del Duero the average July temperature is around 21.4° Celsius (70.5° Fahrenheit),[10] though temperatures in the middle of the day in the lower valley can jump as high as 40 °C (104 °F). At night the region experiences a dramatic diurnal temperature variation, with temperatures dropping by as much as 16 °C (30 °F) from the daytime high. The Tempranillo grape is one of the few grapes that can adapt and thrive in continental Mediterranean climates like this.[11]

Tempranillo vines in Garraf province, Pests and diseases are a serious problem for this grape variety, since Penedès region it has little resistance to either. The grape forms compact, cylindrical bunches of spherical, deep blue-black fruit with a colourless pulp. The leaves are large with five overlapping lobes.[12]

The Tempranillo root absorbs potassium easily, which facilitates pH levels of 3.6 in the pulp and 4.3 in the skin when it reaches maturity. If it absorbs too much potassium, the must becomes salified (increased levels of salt), which slows the disappearance of malic acid, resulting in a higher pH. The skin does not present any herbaceous characters. The grape is very susceptible to inclement weather, contracting when there is a drought and swelling when there is too much humidity. The swelling has a negative effect on quality since it affects the colour of the wine. The effects of the weather are attenuated in places with limestone because of the effect of the clay and humidity in the roots; the effects are worse in sandy areas, as well as for vines that are less than twelve years old, as the roots are generally too superficial.[13] Wines

Tempranillo wines are ruby red in colour, while aromas and flavours can include berries, plum, tobacco, vanilla, leather and herb.[14] Often making up as much as 90% of a blend, Tempranillo is less frequently bottled as a single varietal. Being low in both acidity and sugar content, it is most commonly blended with Grenache (known as Garnacha in Spain), Carignan (known as Mazuela in Spain), Graciano, Merlot and Cabernet Sauvignon. Blending the grape with Carignan makes a brighter and more acidic wine.[1] Tempranillo is the major component of the typical Rioja blends and constitutes 90-100% of Ribera del Duero wines.[1] In Australia, Tempranillo is blended with Grenache and Syrah. In Portugal, where it is known as Tinta Roriz, it is a major grape in the production of some Port wines.[15] Regions Spain

Tempranillo is native to northern Spain and widely cultivated as far south as La Mancha. The two major regions that grow Tempranillo are Rioja, in north central Spain, and Ribera del Duero, A Tempranillo varietal wine in a glass, showing which lies a little typically intense purple colouring farther to the south. Substantial A Reserva level Rioja. quantities are also grown in the Penedès, Navarra and Valdepeñas regions.[14]

Tempranillo is known under a number of local synonyms in different regions of Spain: Cencibel and Tinto Fino are used in several regions, and it is known as Tinta del País in Ribera del Duero and the surrounding area, Tinta de Toro in Toro, Ull de llebre in Catalonia and Morisca in .

Portugal

The grape plays a role in the production of wines in two regions of Portugal, central Alentejo and Douro. In Alentejo Central it is known as Aragonez and used in red blends of variable quality, while in the Douro it is known as Tinta Roriz and mainly used in blends to make port wine.[15]

New World production

Tempranillo arrived in California bearing the name Valdepeñas, and it was grown in the Central Valley at the turn of the 20th century. Since the climate of the Central Valley was not ideal for the grape, it was used as a blending grape for jug wine.[1] California has since started to use it for fine wines. In Texas, the soils of the High Plains and Hill Country have been compared to those of northern Spain. Tempranillo has been well received in Texas and has grown to be considered the state's signature grape.[16][17]

In Oregon State, the grape was introduced by Earl Jones of The original 1993 planting of Vineyards and Winery, in the Umpqua Valley.[1] Their climate (hot Tempranillo at Red Willow Vineyard during the summer day, and cool overnight) seems to be perfect for the in Washington state. Tempranillo grape. In Australia Tempranillo is grown in the McLaren Vale region.[18] Tempranillo has also been introduced by some wine producers in Thailand.[19] The varietal is extensively grown in Argentina, Chile, and Mexico. In Washington state, Tempranillo was one of the varieties pioneered in the state by Red Willow Vineyard in the Yakima Valley AVA with its first commercial planting of the variety in 1993.[20] Synonyms

Tempranillo is known by other names in certain regions. These include:

Albillo Negro, Aldepenas, Aragon, Aragones, Aragonez, Aragonez 51, Aragonez da Ferra, Aragonez de Elvas, Arganda, Arinto Tinto, Cencibel, Cencibera, Chinchillana, Chinchillano, Chinchilyano, Cupani, De Por Aca, Escobera, Garnacho Fono, Grenache de Logrono, Jacibera, Jacibiera, Jacivera, Juan Garcia, Negra de Mesa, Negretto, Ojo de Liebre, Olho de Lebre, Pinuela, Sensibel, Tempranilla, Tempranillo de la Rioja, Tempranillo de Perralta, Tempranillo de Rioja, Tempranillo de Rioza, Tempranillo Rioja, Tinta Aragones, Tinta Corriente, Tinta de Label showing both Tempranillo and Madrid, Tinta de Santiago, Tinta de Toro, Tinta do Inacio, Tinta do the synonym used in Catalonia, Ull de Pais, Tinta Fina, Tinta Madrid, Tinta Monteira, Tinta Monteiro, Tinta Llebre. Roris, Tinta Roriz, Tinta Santiago, Tinto Aragon, Tinto Aragonez, Tinto de la Ribera, Tinto de Madrid, Tinto de Rioja, Tinto de Toro, Tinto del Pais, Tinto del Toro, Tinto Fino, Tinto Madrid, Tinto Pais, Tinto Ribiera, Tinto Riojano, Ull de Liebre, Ull de Llebre, Valdepenas, Verdiell, Vid de Aranda.[21]

See also

List of Port wine grapes International Grape Genome Program International variety List of Portuguese grape varieties Phoenicians and wine Tempranillo: Flamenco Artists[22]

References

1. ^ a b c d e f g Manuel, Dennis (25 June 2001). "Tempranillo" (http://web.archive.org/web/20090425140541/http://archive.supermarketguru.com/page.cfm/194). Supermarketguru.com. 2. ^ a b Wine & Spirits Education Trust "Wine and Spirits: Understanding Wine Quality" pgs 6-9, Second Revised Edition (2012), London, ISBN 9781905819157 3. ^ Nesto, Bill (December 2004). "Spain's great indigenous grape variety Tempranillo" (http://www.beveragebusiness.com/archives/article.php?cid=1&eid=47&aid=488). Massachusetts Beverage Business. Retrieved 16 April 2012. 4. ^ "Protagonista: La Tempranillo" (http://www.enologo.com/tempranillo/en/tempranillos-al-mundo/la-tempranillo). Federación Española de Asociaciones de Enólogos. Retrieved 16 April 2012. Valpolicella From Wikipedia, the free encyclopedia

Valpolicella is a viticultural zone of the , Italy, east of Lake Garda. The hilly agricultural and marble-quarrying region of small holdings north of the Adige is famous for wine production. Valpolicella ranks just after Chianti in total Italian Denominazione di Origine Controllata (DOC) wine production.[1]

The red wine known as Valpolicella is typically made from three grape varieties: Corvina Veronese, Rondinella, and Molinara.[2] A variety of wine styles is produced in the area, including a recioto dessert wine and Amarone, a strong wine made from dried grapes. Most basic Valpolicellas are Vineyards in the Valpolicella region. light, fragrant table wines produced in a nouveau style, similar to Beaujolais nouveau and released only a few weeks after harvest. Valpolicella Classico is made from grapes grown in the original Valpolicella production zone. Valpolicella Superiore is aged at least one year and has an alcohol content of at least 12 percent. Valpolicella Ripasso is a form of Valpolicella Superiore made with partially dried grape skins that have been left over from fermentation of Amarone or recioto.[1]

Winemaking in the region has existed since at least the time of the ancient Greeks. The name "Valpolicella" appeared in charters of the mid-12th century, combining two valleys previously thought of independently. Its etymology is unknown; it might derive from a Latin and Greek mixture for "Valley of Cellars." Today Valpolicella's economy is heavily based on wine production. The region, colloquially called the "pearl of Verona", has also been a preferred location for rural vacation villas. Seven comuni compose Valpolicella: Pescantina, San Pietro in Cariano, Negrar, Marano di Valpolicella, Fumane, Sant’Ambrogio di Valpolicella and Sant’Anna d’Alfaedo.[3] The Valpolicella production zone was enlarged to include regions of the surrounding plains when Valpolicella achieved DOC status in 1968. In December 2009, the production of Amarone and recioto dessert wines within the Valpolicella DOC received their own separate Denominazione di Origine Controllata e Garantita (DOCG) status.[4][5]

Contents

1 History 2 Climate and geography 3 Wine regions 4 Grapes and wine styles 4.1 Ripasso 4.2 Amarone 5 References 6 External links

History

Viticulture has been used in the Veneto region since at least the time of the ancient Greeks, though the exact period of cultivation for the Valpolicella area is not precisely known. The tradition of using partially dried-grapes (seen today in the modern Valpolicella wines of Amarone) was known as the "Greco" or "Greek style" of winemaking with its origins likely dating back to this period.[6] In the 6th century AD, the Roman writer Cassiodorus notes that the sweet wines of the area were favorites in the courts of the Ostrogothic Kingdom of Italy.[7] Since the 8th century AD, the Republic of Venice was long a vital trading port in the Mediterranean-linking the Byzantine Empire with the rest of Europe. Merchants records shows that one of the items regularly traded through Venice was local wines produced in Verona province in the hills west of Venice.[8] During the 15th and 16th century, struggles with the Ottoman Turks led to frequent blockades of the Venetian ports, limiting the amount of available export wines from the Greek isles and abroad. This The Verona province within the large further stimulated the development of domestic vineyards for the Veneto region. Venetians, who pushed even further into the hills of the Verona and the Valpolicella region.[6] While the exact etymology is unknown, it is possible that the name is derived from several Greek and Latin phrases that meant "the valley of many cellars".[1]

The 19th century brought a series of calamities to most wine producing regions of Italy-including the phylloxera epidemic, oidium, downy mildew and the political upheaval of the Risorgimento. According to the 1889 writings of the French wine historian Dr. C.B. Cerletti, one of the few Italian wine regions to emerge from this period relatively unscathed was Valpolicella.[6] In the 1950s, the "Amarone" style of winemaking was rediscovered. In 1968, the Valpolicella region received official recognition for quality wine production when it was granted its own DOC. However, with DOC recognition also came a large expansion of vineyard areas that were permitted to produce Valpolicella DOC wine, including land in the fertile plains of the Po River, which tend to produce excessively large yields of grapes with varying qualities. Additionally the grape composition for Valpolicella wines were expanded to include varieties of lower potential quality such as Molinara and Rondinella. This led to a general drop in quality, which had a detrimental impact on not only the area's reputation on the international wine market but also on sales and prices. As winemaking became less profitable, the vineyards in the most labor-intensive areas (such as the hillsides in the classico zone) were uprooted and abandoned. This shifted the source of grape production even further away from the better quality producing hillside regions down to the fertile plains.[1]

In the 1980s and 1990s, the Amarone wines of Valpolicella experienced a spike in popularity on the world's wine market. Production of Amarone jumped from 522,320 US gallons (19,772 hectoliters) in 1972 to 1.2 million gallons (46,500 hl) by 1990. By 2000 Amarone production grew to over 3.9 million (148,000 hl). By this point, the price for grapes destined for Amarone production was nearly three times higher than what a comparable quantity of grapes would fetch for basic Valpolicella production. This sparked renewed interest in planting vineyards in the high altitude hillside locations that produced lower yields of grapes better suited for Amarone production. In the 21st century, the reputation of Valpolicella wines continued to expand on the world's wine market, as ambitious winemakers began to invest more in advanced viticultural and winemaking techniques that produce higher quality wines. In 2003, the DOC regulations were adjusted to eliminate mandatory blending requirements for sub-quality grapes such as Molinara.[1] At the end of 2009, the production of both Amarone and recioto dessert wines in the Valpolicella zone received Italy's highest quality wine designation as a DOCG zones.[4][5] In the late 20th century, a spike in Climate and geography popularity of Amarone led to increased plantings in the Valpolicella The Valpolicella region has mostly a mild to cool continental climate zone. that is influenced by its close proximately to two sizable bodies of water-Lake Garda to the west and the Adriatic Sea to the southeast. The coolest regions are in the Monti Lessini foothills to the north, where cool winds blow southward from the Alps. This area is traditionally classified as the classico zone. Towards the south and east, the climate gets warmer in the fertile plains of the Adige river.[9] The mean temperature in the growing season is usually around 74.5 °F (23.6 °C) with average rainfall around 34 inches (860 mm).[7]

The vineyard soils of the region range from morainic gravel near Lake Garda to more dolomite residual gravel with alluvial deposits in the A vineyard in Valpolicella. fertile central plains. Towards the east and near the DOC are several areas featuring volcanic soils. The most favorably situated vineyards are located in the Monti Lessini foothills in the classico zone where the grapes ripen at altitudes between 490–1500 feet (150–450 meters).[3]

Wine regions

The Valpolicella zone is bordered to the west by the Bardolino DOC, located along the banks of Lake Garda, which produces similar wines to basic Valpolicella using many of the same grapes.[10] The historical "heart" of Valpolicella winemaking is in the Monti Lessini hills located northwest of the town of Verona. In 1968, the boundaries of the region were extended far eastward towards the DOC production zone of Soave and south to the plains of the northern bank of the Po river and its tributary the Adige.[1]

Today the original zone is known as Valpolicella Classico zone and may duly noted on the wine labels of wines produced completely from grapes grown in this area. Today over 40% of all wine production in Valpolicella takes place in the classico zone with an estimated yearly production of 12.2 million gallons (460,000 hl) Another sub-zone that is permitted to attach its name to the wine is the Valpolicella Valpantena located in the valley located just east of Verona.[1] Grapes and wine styles

Most of the wines produced under the Valpolicella DOC are red and usually contain a sizable amount of the area's most distinguished grape, Corvina. Other grapes used in the production of Valpolicella wine include Molinara, Rondinella, Corvinone, Rossignola, Negrara, Barbera, Sangiovese[11] and Bigolona.[12] A few producers are experimenting with reviving the indigenous grape Oseleta in Valpolicella.[7] The wines are produced in a wide variety of styles ranging from basic nouveau table wines, full-bodied red wines, sweet dessert wines and even sparkling spumante. The most basic Valpolicella are light-bodied and often served slightly chilled. They have many characteristics similar to a Beaujolais wine and are often noted for their sour cherry flavor.[1] While full-bodied recioto and Amarone styles reach alcohol levels of 15-16%, most Valpolicellas have more moderate alcohol levels around 11%.[8] For wines labeled Valpolicella Superiore the wines must be aged a minimum of one year in wood and reach a minimum alcohol level of 12%.[11]

The sweet recioto dessert wine has been the style historically associated with the region and can trace its Only red wine grapes are permitted in the origins to winemaking Valpolicella DOC wines. techniques of the ancient Greeks. The name comes from the local

A bottle and glass of Valpolicella DOC wine.

dialect recie meaning ears. This refers to the View from Castelrotto hill (San Pietro in Cariano) to Pedemonte, extending lobes of a grape cluster, that Arbizzano and Montericco hill appear as "ears" at the top of the cluster. The exposed grapes on the "ears" usually receive the most direct sunlight and become the ripest grapes on the cluster.[10] Historically these very ripe "ears" were picked separately and used to make very rich, sweet wines. Today the method for making recioto has evolved to include the use of whole grape clusters.[8] Grapes destined for Recioto della Valpolicella are often grown in the most ideally situated hillside vineyards.[1] The grapes are taken to special drying rooms where they are allowed to desiccate, concentrating the sugars inside the grape.[8]

While recioto are typically sweet with high levels of residual sugar, the must can be allowed to ferment completely dry. Often producers will label this wine as Amarone, but they may also choose to produce it as Valpolicella DOC wine or even an Indicazione geografica tipica (IGT) table wine if they choose to use grape blends outside the DOC requirement. Some producers are experimenting with international varieties and producing dry Amarone style wines from grapes such as Cabernet Sauvignon.[3] Ripasso

In the late 20th century, a new style of wine known as ripasso (meaning "repassed") emerged. With this technique, the pomace of leftover grape skins and seeds from the fermentation of recioto and Amarone are added to the batch of Valpolicella wines for a period of extended maceration. The additional food source for the remaining fermenting yeast helps boost the alcohol level and body of the wines while also leaching additional tannins, glycerine and some phenolic compounds that contribute to a wine's complexity, flavor and color.[9] As the production of Amarone has increased in the 21st century, so too has the prevalence of ripasso style wines appearing in the wine market, with most Amarone producers also producing a ripasso as a type of "second wine". An alternative method is to use partially dried grapes, instead of leftover pomace, which contain less bitter tannins and even more phenolic compounds.[1][13]

The first Valpolicella producer to commercially market a ripasso wine A ripasso wine from Valpolicella. was Masi in the early 1980s.[7] When the style first became popular in the late 20th century, it was rarely noted on the wine label. There was also debate about whether it was even permitted to be included under DOC regulations.[3] If it was mentioned at all it was relegated to the back label wine description notes. Today the term ripasso is freely permitted to be used, with several examples on the wine market labeled as being made in the ripasso style.[9] In late 2009, Ripasso della Valpolicella received its own DOC designation.[4]

Amarone

While the style of Amarone has existed in the region for centuries, it was very rarely made as a deliberate wine style. Mostly it was produced in warm vintages when batches of wines destined for sweet recioto were unintentionally allowed to ferment completely dry. The modern concept of Amarone has its roots in the early 1950s when producers "rediscovered" the style and began deliberately using yeast strains that could ferment the high levels of sugars in the wine completely into alcohol. The first completely dry Amarones that were commercially marketed were the 1953 vintages produced by Bolla and Bertani.[1] In 2009, the production of Amarone wine in the Valpolicella zone achieved DOCG status.[4] During the petitioning process, the wine producers in the region established several quality control regulations including quotas on the amount of grapes grown in the fertile plains that could be used in Amarone production. Another measure was the 2003 removal of Molinara from the list of mandatory blending grapes.[1]

Amarone is unique in the wine world. Typically very alcoholic, full-bodied and ripe-tasting wines are produced in very warm climate regions, where the grapes are able to build up large amounts of sugar while ripening on the vine. Examples of warm climate regions include parts of Australia, California and southern Italy. The Valpolicella region is characterized as a "cool climate region" where acid levels are usually maintained and sugar build occurs more slowly in the vine. Grapes destined for Amarone are the last grapes in Valpolicella to be harvested, getting as ripe as they can before mold and rot set in. The sugars in the grapes are then concentrated by a process of desiccation where they are kept in special drying rooms for anywhere from three to four months. During this time over a third of the water is removed as the grapes shrivel into raisins. This method (known as passito) produces more concentrated grapes that still maintain the acid balance of a cool- climate grape. Amarones differ from other late harvest wines in that the presence of Botrytis cinerea is actively discouraged, as winemakers attempt to avoid the smoky, mouldy flavors that come with botrytized wine. Extra care is taken in the vineyard to ensure that the grapes are kept dry and harvested before rot can develop.[8]

The Amarones are then aged for several years with many premium examples being aged for at least five years prior to release. They are often aged in large wooden barrels of either Slavonian or French oak. Traditionally the barrels are older and essentially "neutral", in that they do not impart much flavor Amarone is often paired with heavy or wood tannins, but in the late and robust dishes. 20th and early 21st centuries more Amarone producers have been experimenting with the use of smaller new oak barrels that introduce more oak flavoring to the wine.[8]

Bolla was one of the first producers to Amarones are rich, full-bodied wines with flavor and aroma notes that commercially market an Amarone are often compared to the flavors of Port wine. The wines often have wine from Valpolicella. notes of mocha, bitter-sweet dark chocolate, raisin, dried fig and earthy flavors. At restaurants will often recommend food and wine pairings for Amarone with hearty, heavy dishes such as meat roasts. A classic after-dinner assortment is Amarone paired with walnuts and Parmigiano-Reggiano cheese.[8] Master of wine Mary Ewing-Mulligan notes that well made examples of Amarone from favorable vintages usually need about ten years of bottle aging for the flavors to mature, and have the potential to continue developing for twenty years or more.[9]

References

1. ^ a b c d e f g h i j k l J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pp. 19, 726 Oxford University Press 2006 ISBN 0-19-860990-6 2. ^ Wine Intro "Valpolicella (http://www.wineintro.com/types/valpolicella.html) Accessed: December 28th, 2009 3. ^ a b c d A. Domine (ed) Wine, pp. 390–391 Ullmann Publishing 2008 ISBN 978-3-8331-4611-4 4. ^ a b c d D. Furer "Amarone promoted to DOCG (http://www.decanter.com/news/292611.html)" Decanter Magazine, December 4th, 2009 5. ^ a b VinoWire News "Amarone and Recioto DOCG approved by Italian government (http://vinowire.simplicissimus.it/2009/12/01/amarone-and-recioto-docg-approved-by-italian-government/)" December 1st, 2009 6. ^ a b c H. Johnson Vintage: The Story of Wine, p. 422 Simon and Schuster 1989 ISBN 0-671-68702-6 7. ^ a b c d H. Johnson & J. Robinson The World Atlas of Wine, pp. 168–169 Mitchell Beazley Publishing 2005 ISBN 1- 84000-332-4 8. ^ a b c d e f g K. MacNeil The Wine Bible, pp. 360–365 Workman Publishing 2001 ISBN 1-56305-434-5 9. ^ a b c d M. Ewing-Mulligan & E. McCarthy Italian Wines for Dummies, pp. 119–124 Hungry Minds 2001 ISBN 0- 7645-5355-0 10. ^ a b A. Bespaloff Complete Guide to Wine, pp. 116–117 Penguin Books 1994 ISBN 0-451-18169-7 11. ^ a b P. Saunders Wine Label Language, p. 212 Firefly Books 2004 ISBN 1-55297-720-X 12. ^ J. Robinson, J. Harding and J. Vouillamoz Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours pgs 107-108 Allen Lane 2012 ISBN 978-1-846-14446-2 13. ^ T. Wernstrom "Valpolicella's Treasures - Modern yet distinctly Italian (http://www.thewinenews.com/octnov04/cover.asp)" The Wine News Accessed: December 28th, 2009

External links

Official portal for the Valpolicella region: Wine (http://www.valpolicella.it/index.asp?lang=eng) (English)

Retrieved from "http://en.wikipedia.org/w/index.php?title=Valpolicella&oldid=609705500" Categories: Wines of Veneto Wine regions of Italy Italian DOC

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Grüner Veltliner (Green Veltliner) is a variety of white wine grape variety grown primarily in Austria, Slovakia, and the Grüner Veltliner Czech Republic. The leaves of the grape vine are five-lobed Grape (Vitis) with bunches that are long but compact, and deep green grapes that ripen in mid-late October in the Northern Hemisphere.

In 2008, Grüner Veltliner plantations in Austria stood at 17,151 hectares (42,380 acres), and it accounts for 32.6% of all vineyards in the country, almost all of it being grown in the northeast of the country.[1] Some is made into sparkling wine in the far northeast around Poysdorf. Along the Danube to the west of Vienna, in Wachau, Kremstal and Kamptal, it grows with Riesling in terraces reminiscent of the Rhine, on slopes so steep they can barely retain any soil. The result is a very pure, minerally wine capable of long aging, that stands comparison with some of the great wines of the world. In recent blind tastings organized by the Marketing Board, Grüner Veltliners have beaten world-class Chardonnays from the likes of Mondavi and Maison Louis Latour.[2] Color of Blanc Outside of Austria, Grüner Veltliner is the second most berry skin widely grown white grape variety in the Czech Republic, Species Vitis vinifera encompassing approximately 2,120 hectares (5,200 acres) and resulting in approximately 11% of Also called Grüner Muskateller, Veltliner (more) production.[3] In recent years a few US wineries have started Origin Austria? to grow and bottle Grüner Veltliner, including wineries and Notable Lower Austria, Burgenland, Slovakia, vineyards in Massachusetts, Oregon, Maryland, the North regions , Czech Republic Fork of Long Island AVA and Finger Lakes AVA regions of New York State, Napa Valley, Clarksburg AVA, Monterey Notable Smaragds from Wachau AVA and Santa Ynez Valley AVA in California, Ashtabula wines County, Ohio and in South New Jersey. Gruner Veltliner is also planted in Australia, particularly in the Adelaide Hills wine region in South Australia, as well as the Okanagan Valley of British Columbia, Canada.

Some ampelographers (such as Hermann in his 1887 handbook of ampelography) have long assumed that Grüner Veltliner is not related to the other varieties with "Veltliner" in their name (such as ), or that it is only distantly related.[4] A first DNA analysis in the late 1990s secured Traminer as one parent of Grüner Veltliner, but was not able to identify the other parent among the candidates studied.[5] The other parent was later found to be an originally unnamed variety of which only a single, abandoned, very old and weakened vine was found in Sankt Georgen am Leithagebirge outside Eisenstadt in Austria. The grape is therefore referred to as St. Georgener-Rebe or "St. Georgen-vine".[6] Grüner Veltliner has a reputation of being a particularly food-friendly wine and is a popular offering on restaurant wine list.[7] It is made into wines of many different styles - much is intended for drinking young in the Heuriger (bars serving new wine) of Vienna, a little is made into sparkling wine, but some is capable of long aging. The steep, Rhine-like vineyards of the Danube west of Vienna produce very pure, minerally Grüner Veltliners intended for laying down. Down in the plains, citrus and peach flavors are more apparent, with spicy notes of pepper and sometimes tobacco.

Contents

1 History 1.1 Pedigree 1.2 Relationship to other grapes 2 Viticulture 3 Wine regions 3.1 Other European wine regions 3.2 In the New World 3.2.1 Australia 4 Styles 5 Synonyms 6 References 7 External links

History

Grüner Veltliner has been believed to date back to Roman times with its name is derived from Veltlin (Valtellina) in northern Italy though ampelographers and wine historians have yet to find a link between the grape and the Italian commune.[6] The grape is likely indigenous to Austria.[8] The current name appeared in a document for the first time in 1855 - before that time it was known as Weißgipfler.[4][5] Only by the 1930s was Grüner Veltliner established as the standard name of the Location of Eisenstadt in the grape. Until the Second World War it was regarded as just another Burgenland region of eastern Austria Austrian grape, it took Lenz Moser's Hochkultur system of vine training near the town of Sankt Georgen am to really get the best out of it, and it expanded quickly in plantation from Leithagebirge where the surviving the 1950s to later become Austria's most planted variety.[5] parent vine of Grüner Veltliner, St. Georgener-Rebe, was found. In recent years, Grüner Veltliner has seen an uptick in interest following the results of a 2002 wine tasting organized by Masters of Wine Jancis Robinson and Tim Atkin. Here Grüner Veltliner from Austria beat out several highly acclaimed white Grand cruwines from Burgundy.[8]

Pedigree

In 2007, DNA analysis confirmed that Grüner Veltliner was a natural crossing of Savagnin (Traminer) and obscure Austria grapevine from the village of Sankt Georgen am Leithagebirge located outside Eisenstadt in Burgenland region of eastern Austria.[6] The vine was first found in 2000 in an overgrown part of a pasture in a location where there had not been any vineyard since the late 19th century, and is assumed to have been the last vine in this location for over a century. Local experts were not able to determine the variety of the vine. Only when it was threatened to be ripped out in 2005 additional samples were taken and later analyzed at Klosterneuburg. Genetic analysis in the following years Through Savagnin, Grüner Veltliner by Ferdinand Regner was able to determine that St. Georgener-Rebe is a is either a grandchild or a half-sibling parent variety to Grüner Veltliner.[4][9][10] of Pinot noir (pictured).

St. Georgener-Rebe was once known under the synonym Grün Muskatellar but appears to have no direct relationship to the Muscat family of grapes. In February 2011, the single surviving vine of St. Georgener-Rebe, thought to be over 500 years old, was vandalized and severely cut in several places by an unknown assailant. The vine survived with the Austrian government designating the vine as a protected natural monument. Ampelographers are currently propagating cuttings of the vine for vineyard plantings and commercial cultivation.[6][11]

Relationship to other grapes

Through its parent, Savagnin, Grüner Veltliner is a half sibling of Rotgipfler and is either a grandchild or a half- sibling to Pinot noir which has a parent-offspring relationship with Savagnin. The nature of this relationship is unclear since DNA profiling has not yet determined between Pinot and Savagnin which grape is the parent and which grape is the offspring.[6]

Despite having the name Grüner Veltliner, the grape has no known connection to other Veltliner grapes including Roter Veltliner and Frühroter Veltliner. The grey-berried vine Grauer Veltliner (also known as Veltliner Grau) was once thought to be a distinct grape variety but DNA evidence in 1996 showed that it was color mutation of Grüner Veltliner.[6] Viticulture

Grüner Veltliner is a mid-ripening grape variety that usually does not have an issue achieving physiological ripeness in most of the northern European wine regions where it is grown. The vine can be very fruitful and high yielding producing small, yellowish-green berries. Grüner Veltliner is very susceptible to the viticultural hazards of downy and powdery mildews as well as infestation from a species of rust mites that feed on grape leaves.[6] While Grüner Veltliner can grow on a variety of vineyard soils, wine expert Oz Clarke notes that the grape tends to thrive on soils with high content.[12] While newer vineyards have been experimenting with a variety of vine training systems, in Austria Grüner Veltliner has been historically trained in the Lenz Moser style developed in 1920s. Known as the "high culture" or Hochkultur method because of how relatively high (1.3 metres (4.3 ft)) the vine trunk is allowed to grow, the goal is to reduce vine density by spacing the vines in wide rows that are 3.5 meters (11.5 ft) apart.[13] Wine regions

Grüner Veltliner is most closely associated with Austria where it is the most widely planted grape variety in the country, covering almost a third of all Austrian vineyards, with 17,034 hectares (42,092 acres) in cultivation in 2012. The grape is authorized in five Districtus Austriae Controllatus (DAC) regions—the Weinviertel where it is the only permitted grape variety; Leithaberg where it can be made as a varietal or blended with Pinot blanc, Chardonnay and Neuburger; Traisental, Kremstal and Kamptal where it is planted with Riesling. The grape is also found in the Donauland (now known as the Wagram region) and in Grüner Veltliner being hand harvested the Wachau region of Lower Austria. Along the Danube river warm air at Hahndorf Hill vineyard in the currents come in from the Pannonian Basin to the east and blow Adelaide Hills. westward, warming the vines. This area tends to produce more full bodied wines with peach flavor notes.[6]

The Weinviertel region in the northeast, along the border with the Czech Republic and Slovakia, is home to more than half of all Austrian Grüner Veltliner with 8,529 hectares (21,076 acres) reported in 2012. Here the grape can achieve very high yields (up to 100 hectoliters/hectare or 5.7 tonnes/acre) and can produce simple, quaffing wines with fresh acidity and crisp fruit as well as base wine for sparkling sekt. But in vineyards on favorable locations where the yields are restricted, wine producers can make examples of full-bodied, dry Grüner Veltliner that has pepper, mineral and citrus notes that can develop Burgundian wine traits as they Grüner Veltliner is widely planted in [6] age. the vineyards along the Danube in Wachau. In the vineyard area around Lake Neusiedl along the border with Hungary there is 1,272 hectares (3,143 acres) of Grüner Veltliner planted along the east side of the lake and 882 hectares (2,179 acres) planted in the Neusiedlersee-Hügelland "hill country" on the west side. Here some sweet and botryized styles of Grüner Veltliner can be produced.[6]

In Krems-Hollenburg, located just east of Krems an der Donau, one of the oldest vineyards in Austria still being used for commercial wine production is home to old vines of Grüner Veltliner that are more than 150 years old.[6]

Other European wine regions Grüner Veltliner is known as Veltlinske Zelené in Slovakia where it is the most widely planted white grape variety in the country. The grape's 3,805 hectares (9,402 acres) represent almost one-fifth of all grape plantings in the country. Across the border in the Czech Republic, the local synonym for Grüner Veltliner is similar, Veltlinské zelené, with 1,713 hectares (4,233 acres) in production as of 2011.[6]

In Trentino-Alto Adige/Südtirol wine region of north east Italy, along the border with Austria, virtually any grapevine with Veltliner in its is name (particularly Veltliner bianco) is likely to be Grüner Veltliner. At one point Frühroter Veltliner was planted in old vineyards of the Alto-Adige but most of those vines have been uprooted and replaced with other varieties. Grüner Veltliner is a permitted variety in the Denominazione di origine controllata (DOC) wines of Valdadige DOC and Valle Isarco DOC.[6]

In Germany, Grüner Veltliner is the grape behind the historic Hansenwein produced in the village of Plochingen located outside Stuttgart in the Württemberg wine region. In France, the grape is not permitted in any Appellation d'origine contrôlée (AOC) wine however there are a few hectares of Grüner Veltliner being cultivated on an experimental basis in the country.[6]

There is 1,439 hectares (3,556 acres) of Grüner Veltliner planted in Hungary where the grape is known as Zöld Veltlini. The majority of these plantings are found in the western wine regions around Lake Balaton, the northern vineyards in the foothills of the Mátra mountains and the southern wine regions of Tolna County and Kunság. Some plantings of Grüner Veltliner can also be found in Bulgaria.[6]

In the New World

A Grüner Veltliner from the In recent years, plantings of Grüner Veltliner have been expanding in the Willamette Valley wine region of New World wine regions of Australia, New Zealand, the United States Oregon. and Canada. In New Zealand, the grape was first planted in the Gisborne region on the North Island where the first commercial bottle of the wine was released by Coopers Creek Vineyard in 2008. From here plantings of Grüner Veltliner spread to the South Island wine regions of Marlborough and Central Otago.

In Canada, Grüner Veltliner is found in British Columbia. Across the border in the United States, the grape is planted on a small scale in California, Washington State and Oregon.[6] In Oregon, the grape is found in the American Viticultural Areas of the Eola-Amity Hills, Willamette Valley and Umpqua Valley. In the Umpqua Valley, Reustle Prayer Rock Vineyards is believed to be the first winery in the United States to produce a commercial Grüner Veltliner with their 2005 release.[14][15]

Additional American plantings of Grüner Veltliner are found in Maryland, Virginia and in the Lehigh Valley AVA of Pennsylvania. American Grüner Veltliners tend to be medium bodied, lightly fruity with high acidity and spice notes.[16] In California, one of the early plantings of Grüner Veltliner was in the Diamond Mountain District AVA of Napa Valley. In 2006, the 1/3 acre planting of the grape at Von Strasser Winery in Diamond Mountain was the only recorded planting of Grüner Veltliner in the state of California.[17]

Australia

In Australia, Grüner Veltliner has seen an increase of interest and plantings which has led wine expert James Halliday to speculate that the grape may be "the next big thing" in Australian wine.[18] One of the earliest Grüner Veltliner plantings in the country were in the Adelaide Hills in the state of South Australia in 2008 by Hahndorf Hill Winery. The grape planting is part of an extensive effort of Adelaide Hills grower, chaired by Henschke's viticulturist, Prue Henschke, to make Grüner Veltliner a signature variety for the region. Here the region's large diurnal temperature variation allow the grape to build sugar levels during the warm days but maintain a balance of acidity during the cool nights.[19]

The first varietal bottling of Grüner Veltliner in Australia was released in 2009 by the Canberra winery Lark Hill followed by Hahndorf Hill in 2010.[6]

An Australian Gruner from Hahndorf Styles Hill Winery in the Adelaide Hills.

Grüner Veltliner can be produced in a variety of styles from simple jug wine meant to be consumed soon after the vintage to ageworthy wine that can continue to develop in the bottle. According to wine expert Oz Clarke, Grüner Veltliner is usually not very aromatic in its youth, developing more tertiary aromas with age. Instead the grape often shows white pepper, lentil and celery note with some examples showing citrus notes and more full bodied examples having what Clarke describes as a "honeyed weight" to them.[12]

According to wine expert Tom Stevenson, Grüner Veltliner is often lightly fruity with noticeable spice and characteristic white pepper note. Well-made examples from favorable vintages can have a similarity to Chardonnay produced in Burgundy. And, like Chardonnay, the variety can be made in an overly oaky and "fat" style. Unoaked examples can exhibit a minerality similar to Riesling.[8]

Master of Wine Jancis Robinson notes that Grüner Veltliner is usually produced dry with spicy, peppery notes. It is often full-bodied and with age can take on aromas and flavors similar to white Burgundies.[13]

Synonyms

Over the years Grüner Veltliner, which colloquially is sometimes referred to as GrüVe, has been known under the following synonyms: Bielospicak, Cima Biancam, Dreimänner, Feherhegyü, Feldlinger, Grauer Veltliner (in Austria), Green Veltliner, Grün Muskateller, Grüne Manhardsrebe, Grüner, Grüner Muskateler (in Austria), Grüner Muskateller (in common usage until the 1930s), Grüner Velteliner, Grüner Weissgipfler, Grüner Weltliner, Grünmuskateller, Gruner Veltliner, Manhardsrebe, Manhardtraube, Manhartsrebe, Mauhardsrebe, Mouhardrebe, Mouhardsrebe, Muskatel, Muskatel Zeleny, Nemes Veltelini, Plinia Austriaca, Ranfol bianco, Ranfol Bijeli, Ranfol Weisser, Rdeci Veltinec, Reifler Weiss, Ryvola Bila, Tarant Bily, Valtelin blanc, Valtelina vert, Valteliner, Valteliner blanc, Valteliner vert, Velteliner Grüner, Velteliner vert, Velteliner Weisser, Veltelini Zöld, Veltlin Zeleny, Veltlinac Zeleni, Veltlinec, Veltliner (in Alr Adige), Veltliner blanc, Veltliner grau (in Austria), Veltliner Grun, Veltliner Gruner, Veltliner Grün, Veltliner verde, Veltlini, Veltlinske Zelené (in Slovakia), Veltlínské Zelené (in Czech Republic), Veltlinski Zelenii, Veltlinsky Vert, Veltlinsky Zeleny, Vetlinac, Vetlinac Zeleni, Weisser Raifler, Weisser Reifler, Weisser Valteliner, Weisser Velteliner, Weisser Veltliner, Weissgipfler (in Austria), Weissgipfler Grüner, Yesil Veltliner, Zeleni Vetlinac (in Slovenia), Zeleny Muskatel, Zleni Veltinac, Zöld Muskotally, Zöld Muskotalynak, Zöld Veltelini (in Hungary), Zöld Velteliny, Zöldveltelini and Zold Veltelini.[6][20][21] References

1. ^ Österreich Wein: Dokumentation 2009 - Aufbau Weinland Österreich - Teil 1 (http://www.weinausoesterreich.at/daten/doku2009/doku_2009_teil1.pdf), p. 36, accessed on November 9, 2009 (German) 2. ^ Robinson, Jancis (2002-11-16). "Grüner Veltliner - distinctly groovy grape" (http://www.jancisrobinson.com/articles/jr8920). jancisrobinson.com. Retrieved 2007-04-26. 3. ^ Wine of Czech Republic: Statistics and Charts (http://www.wineofczechrepublic.cz/3-4-statistics_charts_en.html), accessed July 1, 2011 4. ^ a b c Wein-Plus Glossar: Grüner Veltliner (http://www.wein-plus.eu/en/Veltliner_3.0.1222.html), accessed 2013-01-22 5. ^ a b c "Grüner Veltliner – Austrias Secret Weapon" (http://www.winesfromaustria.com/wine/download/pie_gv.pdf). Austrian Wine Marketing Service. April 2006. Retrieved 2007-04-26. 6. ^ a b c d e f g h i j k l m n o p q r J. Robinson, J. Harding and J. Vouillamoz Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours pgs 449-450 Allen Lane 2012 ISBN 978-1-846-14446-2 7. ^ Robinson, Jancis Vines, Grapes & Wines Mitchell Beazley 1986 ISBN 1-85732-999-6 8. ^ a b c T. Stevenson, ed. The Sotheby's Wine Encyclopedia (5th Edition) pgs 54,403, 448-451 Dorling Kindersley (2011) ISBN 9780756686840 9. ^ Elternteil des Grünen Veltliners gefunden (http://www.der-winzer.at/?id=2500%2C16469%2C%2C), Der Winzer 2009-08-06 (German) 10. ^ Pressemappe zum Pressegespräch „Vater (-rebe) des Grünen Veltliner gefunden“ (http://www.wine- times.at/winetimes/Content/Fotos/Pressemappe%20Alte%20Rebe.pdf), 2009-08-06 (German) 11. ^ Nick Stephens "Unique, Ancient St Georgen Vine Vandalized (http://bordeaux- undiscovered.co.uk/blog/2011/02/unique-ancient-st-georgen-vine-vandalized/)" Bordeaux Undiscovered, February 15th, 2011 12. ^ a b Oz Clarke Encyclopedia of Grapes pg 114 Harcourt Books 2001 ISBN 0-15-100714-4 13. ^ a b J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pgs 335, 399-400 Oxford University Press 2006 ISBN 0-19-860990-6 14. ^ Dan Berger "Go Ahead, Say It: Umpqua Better You Should Taste It (http://wine.appellationamerica.com/wine- review/550/Umpqua-Valley.html)" Appellation America. March 17th, 2008 Home > Grape Varieties > U-V > Vespolina

Vespolina Wine

Vespolina Grapes © MIPAAF

Vespolina is an Italian red wine grape used for blending with Nebbiolo and Croatina (Bonarda). The variety is primarily grown in Colline Novaresi and Gattinara, Piedmont, as well as Oltrepo Pavese, Lombardy.

Vespolina is a low-yielding variety thought to be the offspring of Nebbiolo. It has Nebbiolo’s spicy characteristics, although its tannins tend to be softer. As a result, Vespolina is used to help mellow youthful Nebbiolo-based wines and lift the blend’s aromatics with hints of wild flowers, mushrooms and green tea leaves. Only a handful of varietal Vespolina wines are produced.

Synonyms include: Ughetta, Uvetta di Canneto, Nespolina, Balsamina.

Related grape varieties include: Nebbiolo.

Food matches include: Europe: Spinach stuffed roasted veal (arrosto di vitello ripieno di spinaci) Australasia/Oceania: Wild mushroom and eggplant filo Africa/Middle East: Grilled duck and walnut pesto (taratour)

Published by Wine-Searcher.com | Last updated 09-Dec-2013 by Wine-Searcher Staff

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