Is Marselan a Trend ? the Expected Varietal for China Origin of Marselan

Total Page：16

File Type：pdf, Size：1020Kb

IS MARSELAN A TREND ? THE EXPECTED VARIETAL FOR CHINA ORIGIN OF MARSELAN FRANCE = 2 important styles of Red Wines ¡ Bordeaux with Cabernet Sauvignon vFruity, full-bodied and tannic ¡ Côtes-du-Rhône with Grenache vSpicy, sweet sensation and supple WHAT IS MARSELAN ? French research created a single and original varietal to get the best of Cabernet Sauvignon and the best of Grenache CROSS OF 2 VARIETIES CABERNET GRENACHE MARSELAN HOW IS IT BORN ? MALE CABERNET SAUVIGNON X FEMALE GRENACHE FIRST PLANTATION 1961 IN MARSEILLAN (LANGUEDOC) MARSELAN ADVANTAGES OF MARSELAN VARIETY FOR CHINESE MARKET ABOUT CABERNET ABOUT GRENACHE ý When Cabernet can have these inconveniences: ý When Grenache can have these inconveniences: § Greenness § Light color § Tannic § Poor structure § Lack of spice § Lack of fruit þ Marselan has these Qualities : þ Marselan has these Qualities : ü Nice color ü High degree ü Fresh fruit ü Very spicy ü Nice ageing ü Super sweet sensation More advantages than Cabernet and Grenache separated ADVANTAGES OF MARSELAN VARIETY FOR CHINESE MARKET ¡ Nice deep colour ¡ Very spicy § Red, violet and blue § High expression of aromas ¡ Super fruity ¡ Sweet Sensation § Black currant and raspberry § Dry and very tender PERFECT TO BE BLENDED Very good colour (IC>15) High degree (Degree = 14%Vol) Good concentration High expression of fruit Mouth very tender Wine « enhancer » ü Matches perfectly in blend with Merlot due to his origin from Cabernet Sauvignon : Bordeaux style ü Matches perfectly in blend with Syrah due to his origin from Grenache : Rhône style PERFECT TO BE AGED IN BARRELS Marselan can support one year in Barrel thanks to: ü Full-bodied ü Balanced acidity ü No risks of oxydation ü Oak-friendly MARSELAN HAS A GREAT FUTURE IN CHINA Welcome on our stand to taste different styles of Marselan Stand N° C 19.

Copy Link

Recommended publications

Discrimination of Brazilian Red Varietal Wines According to Their Sensory
1172 DISCRIMINATION OFMIELE, BRAZILIAN A. & RIZZON, REDL. A. VARIETAL WINES ACCORDING TO THEIR SENSORY DESCRIPTORS Discriminação de vinhos tintos Brasileiros varietais de acordo com suas características sensoriais Alberto Miele1, Luiz Antenor Rizzon2 ABSTRACT The purpose of this paper was to establish the sensory characteristics of wines made from old and newly introduced red grape varieties. To attain this objective, 16 Brazilian red varietal wines were evaluated by a sensory panel of enologists who assessed wines according to their aroma and flavor descriptors. A 90 mm unstructured scale was used to quantify the intensity of 26 descriptors, which were analyzed by means of the Principal Component Analysis (PCA). The PCA showed that three important components represented 74.11% of the total variation. PC 1 discriminated Tempranillo, Marselan and Ruby Cabernet wines, with Tempranillo being characterized by its equilibrium, quality, harmony, persistence and body, as well as by, fruity, spicy and oaky characters. The other two varietals were defined by vegetal, oaky and salty characteristics; PC 2 discriminated Pinot Noir, Sangiovese, Cabernet Sauvignon and Arinarnoa, where Pinot Noir was characterized by its floral flavor; PC 3 discriminated only Malbec, which had weak, floral and fruity characteristics. The other varietal wines did not show important discriminating effects. Index terms: Sensory analysis, enology, Vitis vinifera. RESUMO Conduziu-se este trabalho, com o objetivo de determinar as características sensoriais de vinhos tintos brasileiros elaborados com cultivares de uva introduzidos no país há algum tempo e outros, mais recentemente. Para tanto, as características de 16 vinhos tintos varietais brasileiros foram determinadas por um painel formado por enólogos que avaliaram os vinhos de acordo com suas características de aroma e sabor.
[Show full text]
Grenache: Best Practices and Potential for South Africa
Grenache: Best Practices and Potential for South Africa Dissertation submitted to the Cape Wine Academy in partial fulfillment of the requirements for the diploma of Cape Wine Master by July 2014 i I, Martin Gomez Fernandez, declare that this dissertation is my own, unaided work. It is submitted in partial fulfilment of the requirements for the diploma of Cape Wine Master to the Cape Wine Academy. It has not been submitted before for qualification of examination in this or any other educational organization. Signed: _________________________________________ April 2015 ii ACKNOWLEDGEMENTS First and foremost, I am very grateful to my mentor Dr. Winifred Bowman CWM. Winnie, without your support I’ll have never walked this road. I’ll always be very greatful of your help and love. Thanks to my wife Ana and my parents Cruz and Martin for your patience and endless love. Thanks to Karin Visser for the many hours spent tasting wines together. Thanks to all the instructors I’ve had during my certificate and diploma courses at the Cape Wine Academy for sharing their passion and knowledge. Thanks to Fiona McDonald for your help making this text sharper and your good advice on the tasting exam. Thanks to all the Grenachistes, wine producers and viticulturalists, who so willingly welcomed me, contributed their wisdom, spent time with me tasting and shared their love for this grape variety: Adi Badenhorst, AA Badenhorst Family Wines, Paardeberg, Malmesbury, Swartland, South Africa Albert Jané and Elvira, Acústic Celler, Tarragona, Spain Angel Benito,
[Show full text]
Comparison of Aquitaine and Rioja Red Wines
Comparison of Aquitaine and Rioja red wines: characterization of their phenolic composition and evolution from 2000 to 2013 Cindy Quaglieri, Noelia Prieto-Perea, Luis Berrueta, Blanca Gallo, Zurine Rasines-Perea, Michael Jourdes, Pierre Louis Teissedre To cite this version: Cindy Quaglieri, Noelia Prieto-Perea, Luis Berrueta, Blanca Gallo, Zurine Rasines-Perea, et al.. Com- parison of Aquitaine and Rioja red wines: characterization of their phenolic composition and evolution from 2000 to 2013. Molecules, MDPI, 2017, 22 (2), pp.1-20. 10.3390/molecules22020192. hal- 01606518 HAL Id: hal-01606518 https://hal.archives-ouvertes.fr/hal-01606518 Submitted on 25 May 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Distributed under a Creative Commons Attribution - ShareAlike| 4.0 International License molecules Article Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013 Cindy Quaglieri 1,2,†, Noelia Prieto-Perea 3,†, Luis Angel Berrueta 3, Blanca Gallo 3, Zurine Rasines-Perea 1,2, Michael Jourdes 1,2 and Pierre-Louis Teissedre 1,2,* 1 University Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d’Ornon, France; [email protected] (C.Q.); [email protected] (Z.R.-P.); [email protected] (M.J.) 2 INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d’Ornon, France 3 Departamento de Química Analítica, Facultad de Ciencia y Tecnología, Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU), P.O.
[Show full text]
Effects of Winemaking on 'Marselan' Red Wines: Volatile Compounds And
Ciência Téc. Vitiv. 35(2) 63-75. 2020 EFFECTS OF WINEMAKING ON ‘MARSELAN’ RED WINES: VOLATILE COMPOUNDS AND SENSORY ASPECTS EFEITOS DE DIFERENTES PROCESSOS DE VINIFICAÇÃO EM VINHOS TINTOS ‘MARSELAN’: COMPOSTOS VOLÁTEIS E ASPECTOS SENSORIAIS Marianna Pozzatti1*, Celito C. Guerra2, Guilherme Martins3,4, Ingrid D. dos Santos5, Roger Wagner5, Marco F. Ferrão6, Vitor Manfroi1 1Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Av. Bento Gonçalves, 9500, Prédio 43.212, Campus do Vale, CEP 91501-970, Porto Alegre, RS, Brazil. 2LACEM-Laboratório de Cromatografia e Espectrometria de Massas, Embrapa Uva e Vinho, Rua Livramento, 515, Bento Gonçalves, RS 95700- 000, Brazil. 3Université de Bordeaux, ISVV, Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140 Villenave d'Ornon, France. 4Bordeaux Sciences Agro, 33170 Gradignan Cedex, France. 5Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Maria, Av. Roraima, 1000, Prédio 42, Sala 3210, CEP 97105-900 Santa Maria, RS, Brazil. 6Instituto de Química, Universidade Federal do Rio Grande do Sul, Av. Bento Gonçalves, 9500, Prédio 43.121, Campus do Vale, Bairro Agronomia, CEP 91501-970, Porto Alegre, RS, Brazil. * Corresponding author: Tel.: +55-54-984397102, e-mail: [email protected] (Received 25.05.2020. Accepted 25.08.2020) SUMMARY Winemaking processes and volatile compounds perform an important role in contributing to the quality of wines. ‘Marselan’ is a red grape variety grown in several countries such as France, Brazil and China. This variety has gained international interest in recent years. The volatile profile of Brazilian ‘Marselan’ red wines during various winemaking processes was studied.
[Show full text]
Pruning Management of 'Marselan' Grapevines in the Serra Do Sudeste
ORIGINAL ARTICLE published: 02 June 2020 https://doi.org/10.14295/CS.v11i0.3266 Pruning management of ‘Marselan’ grapevines in the Serra do Sudeste region, in Southern Brazil Cibele Medeiros dos Santos1 , Carla Thais Rodrigues Viera1* , Suélen Braga de Andrade1 , Carlos Roberto Martins2 1Federal University of Pelotas, Pelotas, Brazil 2Embrapa Clima Temperado, Pelotas, Brazil *Corresponding author, e-mail: [email protected] Abstract The agronomical behavior of the ‘Marselan’ grapevine, indicated for the production of high-quality fine wines, is related to the management of the vineyard and the edaphoclimatic conditions of the cultivation region. This work aimed to evaluate the vegetative, productive, and qualitative behavior of ‘Marselan’ grapevines subjected to the Spur Pruning and Double Guyot pruning systems, cultivated in a municipality belonging to the Serra do Sudeste region, RS state, Brazil. The ‘Marselan’ grapevines were conducted in a vertical shoot positioning training system over a ‘Paulsen 1103’ rootstock, in a commercial vineyard located in Encruzilhada do Sul, RS, Brazil. During the 2016/2017 and 2017/2018 cropping seasons the vegetative vigor, the mass of pruned shoots, Ravaz Index, production, and chemical-physical composition of the must were evaluated. The double Guyot pruning system in the ‘Marselan’ grapevines induced a lower plant vigor, promoted an increase in the number of bunches per plant, bunch mass, production, and yield. The pruning type interferes with the vigor and yield of the ‘Marselan’ grapes without altering must quality. In the management of the cv. ‘Marselan’ in the Serra do Sudeste region, Brazil, the double Guyot pruning system is the most indicated. Keywords: Vitis vinifera, spur pruning, double Guyot, Ravaz index, yield Introduction (INRA, 2016).
[Show full text]
Printed & Pressed Wine Selections
PRINTED & PRESSED WINE SELECTIONS by Bianca Jimenez Rivera Castell’in Villa, Sangiovese, Chianti Classico, Toscana 2015 This historic winery is known for producing some of the most traditionally-crafted, age-worthy wines in the appellation. These wines are meant to last! Stylistically, the wines are classic, elegant and traditional. The Chiantis, even the “current” releases, are held back in the bottle to give added complexity and refinement. The wines display classic aromas and flavors of dried fruits and flowers, minerals and a dusty/earthy core that is uniquely Tuscan. Crushed flowers, mint, licorice, dried herbs, cedar and tobacco give the 2015 lovely aromatic complexity. You’ll notice that the 2015 is a bit more open than typical “new” releases because it was a warmer year. Montepeloso, ‘A Quo’, Toscana Rosso, Livorno, Toscana 2017 - Montepulciano/Cabernet Sauvignon/Sangiovese/Marselan/Alicante Tucked away in the hills of Suvereto near Bolgheri on the Tuscan Coast – one of the hottest areas in Tuscany – is the 15-acre Montepeloso estate. The winemaker, Fabio Chiarelotto, admits about his wine that it’s “easy to produce concentrated wines in such a hot climate…but it’s much harder to achieve elegance and finesse.” In order to take full advantage of the terroir’s potential, he overhauled the vineyards in 1997 – retraining, pruning, and even regrafting many vines. In the cellar, he does relatively short macerations, employs natural yeasts during fermentation, and bottles without filtration. First introduced with the 2008 vintage, A Quo is intended to be an affordable way to introduce consumers to the estate’s unique aesthetic.
[Show full text]
The Biogeography of Fungal Communities Across Different Chinese Wine
bioRxiv preprint doi: https://doi.org/10.1101/2020.10.22.351585; this version posted October 23, 2020. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC-ND 4.0 International license. 1 The Biogeography of Fungal Communities Across Different Chinese Wine- 2 producing Regions Associated with Environmental Factors and Spontaneous 3 Fermentation Performance 4 Ruilong Li,a Siyu Yang,a Mengyuan Lin,a Sijiang Guo,a Xiaoyu Han,a Mengmeng Ren,a Le 5 Du,b Yinghui Song,c Yilin You,a Jicheng Zhan,a# Weidong Huang,a# 6 aCollege of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture 7 and Enology, China Agricultural University, Beijing, 100083, China 8 bWuhan Donghu Big Data Trading Center Co. Ltd., Wuhan, 430200, China 9 cPenglai Grape and Wine Industry Development Service Center, Yantai, 265600, China 10 #Address correspondence to Weidong Huang, [email protected]; Jicheng 11 Zhan,[email protected]. 12 Abstract Chinese Marselan grapes are believed to possess the potential to become a characteristic 13 regional variety, whose quality is internationally recognized. The fermentation-related mycobiota 14 from six climatically diverse Marselan-producing regions in China were analyzed via high- 15 throughput sequencing (HTS), while the influence of environmental factors was evaluated as well. 16 The results implied that the phyla Ascomycota and genus Aureobasidium dominated the fungal 17 communities in 166 Marselan must and ferment samples. Significant differences were detected in 18 the fungal microbiota from the regions, as well as the wineries, while these discrepancies decreased 19 as the fermentation progressed.
[Show full text]
ROSEMARY LANE Legend Has It That, the Virgin Mary Spread Her Blue Cloak Over a White- Blossomed Rosemary Bush While She Was Resting
imported by united estates wine imports, ltd. ROSEMARY LANE Legend has it that, the Virgin Mary spread her blue cloak over a white- blossomed rosemary bush while she was resting. When she awoke the flowers had turned blue. From then on, the plant became known as the "Rose of Mary". Rosemary Lane wines are produced by a micro- négociant, owned by three friends who call themselves “The Wine Artisans”. The three friends: Sébastien Gimenez, Karine Ambrosini, and Frédéric Corpel met at oenology school, and now have a combined 40 years of experience in the wine industry. After working for large wineries and coops, making wine, working in sales, etc., they decided to work for themselves. Their current winery, at Domaine de la Baquière, located in Corbières near Carcassonne, is owned by Frédéric. Frédéric is also in charge of vinification, Sébastien is in charge of sales, and Karine is in charge of logistics. Sébastien, Karine, and Frédéric A brilliant idea: Working as oenologists, Sébastien, Karine, and Frédéric consulted with about 20 wineries. Each vintage, they observed that these wineries had excellent, surplus, wines that they just sold off in bulk. As a group, they came up with the idea of, not only working with these wineries, but bottling some of this “surplus” wine under their own label. Oddly enough, with all of the wine produced in the Languedoc, there is a lack of négotiants of this size. They invested in modernizing their winemaking equipment, and bought a high quality bottling line. Rather than stocking all of the wine at their winery, which is too small, they stock the wine, in their own tanks, at the various producers they work with.
[Show full text]
Leading Producers and Importers of Organic and Biodynamic Wines Sandaloestates.Com INSTAGRAM @Sandaloestates FACEBOOK @Sandaloestates
Tampa New York City Madrid Hong Kong Leading Producers and Importers of Organic and Biodynamic Wines sandaloestates.com INSTAGRAM @sandaloestates FACEBOOK @sandaloestates YOUTUBE Sandalo Organic Estates KEY CONTENT PUNCTUM BIODYNAMIC FAMILY VINEYARDS — Pg. 3 BODEGAS ALBERO ORGANIC VINEYARDS — Pg. 9 Organic grapes Vegan Biodynamic TERRA FIRMA WINERY — Pg. 10 ARRIEZU VINEYARDS — Pg. 13 RASCALLION WINES — Pg. 14 GIANNIKOS WINERY — Pg. 15 Key Keg USDA Organic Natural wine VALDONICA WINERY — Pg. 16 KEY KEGS — Pg. 18 LAS PEDROÑERAS (CUENCA), SPAIN Founded and owned by the Fernandez family. At Punctum, the estate grown grapes are turned into world class organic and biodynamic wines according to the tradition handed over for centuries in Spain and by the modern means of a sustainable agriculture and winemaking. LOBETIA LOBETIA LOBETIA Sauvignon Blanc Chardonnay Rosé 100% Sauvignon Blanc. A 100% Chardonnay. Light Garnacha & Bobal. Shiny golden hue and aromas of yellow with green notes. raspberry pink color. Red citrus. Medium bodied with Exotic fruits like pineapple cherry bouquet on the nose. crispy acidity that leads on the nose. Full flavored, Rich with light citrus flavors into elegant minerality that fresh, with good acidity on the palate. Fresh and lasts on the palate. on the mouth, it recalls a modern profile. Great with tropical fruit bouquet. salads and Sunday Funday! ALC 13% BY VOL / 750 ML ALC 13% BY VOL / 750 ML ALC 13% BY VOL / 750 ML VINO DE LA TIERRA DE CASTILLA VINO DE LA TIERRA DE CASTILLA VINO DE LA TIERRA DE CASTILLA SPAIN SPAIN SPAIN 3 LOBETIA LOBETIA LOBETIA Tempranillo Cabernet Single Vineyard Sauvignon Cabernet Sauvignon 100% Tempranillo.
[Show full text]
Mas De Valériole
Mas de Valériole Just upstream of the ancient city of Arles, the mighty Rhône river abruptly forks, and its resultant two arms—the southeasterly-flow- ing Grand Rhône and the southwesterly-flowing Petit Rhône—encircle the Camargue, the largest river delta in western Europe. The Camargue, renowned for salt from vast marshes that hug the Mediterranean and deeply nutty wild rice, produces soulful, acclaimed Provençal wines. Just ten miles due south of Arles, the Michel family stewards the lovely Mas de Valériole, a 45-ha estate founded in the early 15th century and purchased by the Michels in the late 1950’s. Brothers Jean-Paul and Patrick Michel focused their energies on improving the estate’s wines, adopting organic viticultural practices in 2006 (certified today) and refining their approach in the cellar; today, the next generation is beginning to assume greater responsibilities, and there are exciting projects in the pipeline here. Mas de Valériole’s vineyards, which today comprise 32 of their 45 hectares, encompass a variety of soil types: sand, clay, limestone, and alluvial loam deposited by the Grand Rhône. A reliably steady wind blowing in from the Mediterranean mitigates the Provence heat, facilitating their chemical-free approach to farming and ensuring modest alcohol levels for the wines. Produced from a variety of cépages, including Cabernet Sauvignon and Merlot, plus crossings like Caladoc (Grenache and Malbec) and Marselan (Grenache and Cabernet Sauvignon) which are particularly well-suited to the Camargue’s climate, Mas de Valériole’s wines combine the breezy freshness one expects from Provence with a sense of wildness and an underlying salinity that is very Camarguais.
[Show full text]
Diapositive 1
KOSMOS VIN DE FRANCE WINEGROWER’S NOTES : Kosmos is the symbol of the alliance of Gérard Bertrand and his winemakers’ spirit to blend varieties from the finest terroirs in the South of France, and the influence of the planetary forces from our solar system. Our expertise as the worldwide model on biodynamic and organic farming reinforces our determination to craft a cuvee of excellence, showing the soul of our terroir, and our unique “savoir faire”. GRAPE VARIETIES: Syrah, Grenache, Mourvèdre, Cabernet-Sauvignon, Merlot, Malbec, Marselan. WINE MAKER’S NOTES: This blend is made exclusively from organic grapes and the mechanical action is reduced to the minimum. Leaf thinning takes place before the harvest and the grapes are picked when perfectly ripe in order to get the full potential out of the grape varieties. The harvest is carefully sorted at the time of picking and upon reception of the grapes. The grapes are de-stemmed and crushed before being transferred into vats. Each grape variety is macerated separately and the temperatures are controlled and managed with precision in order to bring out the flavours of each varietal. We practice a very gentle maceration to extract the maximum of the fruit and to preserve all the characteristics of the varietals. Once the malolactic fermentation is completed, the wine is aged in French oak barrels for fifteen months. TASTING NOTES: Kosmos has a deep ruby-red colour. This powerful, elegant and nicely-balanced cuvée is endowed with generous red fruits aromas. The tannins are mature, subtle and the lingering finish is amazingly intense.
[Show full text]
Increased Varietal Aroma Diversity of Marselan Wine by Mixed Fermentation with Indigenous Non-Saccharomyces Yeasts
fermentation Article Increased Varietal Aroma Diversity of Marselan Wine by Mixed Fermentation with Indigenous Non-Saccharomyces Yeasts Xiaomin Xi, Aili Xin, Yilin You, Weidong Huang and Jicheng Zhan * Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; [email protected] (X.X.); [email protected] (A.X.); [email protected] (Y.Y.); [email protected] (W.H.) * Correspondence: [email protected] Abstract: The common use of commercial yeasts usually leads to dull wine with similar aromas and tastes. Therefore, screening for novel indigenous yeasts to practice is a promising method. In this research, aroma discrepancies among six wine groups fermentated with indigenous yeasts were analyzed. Three Saccharomyces yeasts (FS36, HL12, YT28) and three matched non-Saccharomyces yeasts (FS31, HL9, YT2) were selected from typical Chinese vineyards. The basic oenological parameters, aroma compounds, and sensory evaluation were analyzed. The results showed that each indigenous Saccharomyces yeast had excellent fermentation capacity, and mixed-strain fermentation groups produced more glycerol, contributing to sweeter and rounder taste. The results from GC-MS, principal components analysis (PCA), and sensory evaluation highlighted that the HL mixed group kept the most content of Marselan varietal ﬂavors such as calamenene and β-damascone hereby ameliorated the whole aroma quality. Our study also implied that the indigenous yeast from the same region as the grape variety seems more conducive to preserve the natural variety characteristics Citation: Xi, X.; Xin, A.; You, Y.; of grapes. Huang, W.; Zhan, J. Increased Varietal Aroma Diversity of Marselan Wine by Keywords: marselan wine; aroma compounds; indigenous yeast strains; Saccharomyces; non-Saccharomyces Mixed Fermentation with Indigenous Non-Saccharomyces Yeasts.
[Show full text]