Wine Director: Pedro Gonçalves
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Frost Resistance of Grapevine Cultivars of Different Origin
340 Section 4 Frost resistance of grapevine cultivars of different origin P. C!NDRIC, N. KoRAc Faculty of Agriculture, University of Novi Sad, YU-2100 Novi Sad, Yugoslavia S u m m a r y : The tescs of resistance to low temperature which included a large number of grapevine cultivars showed that the cultivars bore sign of their ecological-geographical and genetic origins with respect to the resistance to low temperature. The tests, conduaed over several years, consisted of exposing cuttings of annual shoots to low temperature in a cold chamber. The tests were repeated thrre times each winter, following the uniform method and time, in order to be able to distinguish relative differences in the degree of resistance between the cultivan tested. Most cultivars from Western Europe (occidenra/is NEGR., gallica Nl:'M.) had a high degree ofresistanee to low temperature. They tended to reach the peak of the resistance in mid winter. The cultivars from the continental part of the Balkans (pontica NEGR., balcanica NEGR.) were unanimously sensitive to low temperature. The cultivars from the warm Mediterranean climate of Southern Europe (pomica NEGR., balcanica NEGR. and occidentalis NEGR., iberica NEM.) were still more sensitive than the cultivars in the previously mentioned group. The wine cultivars developed from imerspecific crosses of European grapevines and American species exhibited a high degree of resistance in the middle and at the end of winter while the hybrids vinifera x amurensis were highly resistant at the beginning and in the middle of winter. Both groups can be used as donors of resistance to low temperature in programs of breeding cold hardy grapevine cultivars. -
59-012 Vanka-Heijman.Indd
The Kosovar wine cluster: A booster for regional development? Gajo M. VANKA1, Wim J.M. HEIJMAN2 1Department of Social Sciences, Economics of Consumers and Households Group, Wageningen University, Wageningen, the Netherlands 2Department of Social Sciences, Agricultural Economics and Rural Policy Group, Wageningen University, Wageningen, the Netherlands Abstract: Kosovo is an economy in transition with a high unemployment, a young population and structural problems. Clusters could be considered as an appropriate approach to develop the region. Th is paper deals with the economic pro- spects of the Kosovar wine cluster, its current opportunities and the introduction of new approaches. Th e analysis was based on the Porter’s innovation theory and the diamond model. Th e Kosovar wine sector could be a promising example for the future cluster development. Wine has a long history in Kosovo although wine consumption is not widespread. Th is paper presents the main problems and opportunities within this sector, describing its structural changes and current developments. Th e study aims to introduce its readers to the potential that the cluster development can off er as well as to understand the local circumstances. Its main focus is therefore to introduce the advantages and opportunities that clusters could bring to this sector, considering the three pillars of sustainable development, namely economic growth, environmen- tal and social development, and achieving competitiveness. Key words: agribusiness sector, business clusters, competitiveness, diamond model, Kosovo, Porter’s innovation theory, Serbia, sustainable development, wine. This research examines sustainable development winemaking all makes this sector attractive to foreign in Kosovo by focusing on the interaction between agencies and investors. -
Serbian Wine Routes
Serbian wine routes Вина са песка Wines from Sands Пут вина - Палић Palić Wine Route History of the Region’s Wines The entire Palić region lies on sandy terrain left tiles. These tanks have a total capacity of by the prehistoric Pannonian Sea. That's why between 33,000 and 67,000 liters. Locals say wines from this area are commonly referred to as that the biggest tank, which is as large as a small sand wines. The sandy soil, a moderate continen- dance hall, was used for parties hosted by Count tal climate and top grape varieties yield very Lederer, the cellar’s founder. appealing wines. The Subotica-Horgoš area has a winemaking tradition that goes back well over The Palić Cellar, founded in 1896, was built where 2,000 years. an agricultural school once stood. It preserved the ancient winemaking heritage of the In the Bačka region winemaking flourished after Subotica-Horgoš sandy heath. Today the WOW the phylloxera epidemic destroyed much of Winery continues the tradition. Europe’s viticulture.. At this time three wine cellars were founded in the vicinity of Palić , Čoka The Muscat Croquant grapevine variety was and in Biserno Ostrvo near Novi Bečej. These planted by count Lipot Rohonczi in Biserno cellars remain the backbone of the region's Ostrvo, where he built a small castle with a wine viticulture. cellar that still exists . The wine made from those grapes was sold in Budapest, London and other The Čoka Cellar, established in 1903, is among the European markets. rare and magnificent monuments of a great wine tradition. -
Zone Del Sistema Confartigianato Cuneo -> Comuni
“Allegato B” UFFICI DI ZONA DELL’ASSOCIAZIONE CONFARTIGIANATO IMPRESE CUNEO Zone e loro limitazione territoriale. Elenco Comuni. Zona di ALBA Alba Albaretto della Torre Arguello Baldissero d’Alba Barbaresco Barolo Benevello Bergolo Borgomale Bosia Camo Canale Castagnito Castelletto Uzzone Castellinaldo Castiglione Falletto Castiglione Tinella Castino Cerretto Langhe Corneliano d’Alba Cortemilia Cossano Belbo Cravanzana Diano d’Alba Feisoglio Gorzegno Govone Grinzane Cavour Guarene Lequio Berria Levice Magliano Alfieri Mango Montà Montaldo Roero Montelupo Albese Monteu Roero Monticello d’Alba Neive Neviglie Perletto Pezzolo Valle Uzzone Piobesi d’Alba Priocca Rocchetta Belbo Roddi Rodello Santo Stefano Belbo Santo Stefano Roero Serralunga d’Alba Sinio Tone Bormida Treiso Trezzo Tinella Vezza d’Alba Zona di BORGO SAN DALMAZZO Aisone Argentera Borgo San Dalmazzo Demonte Entracque Gaiola Limone Piemonte Moiola Pietraporzio Rittana Roaschia Robilante Roccasparvera Roccavione Sambuco Valdieri Valloriate Vernante Vinadio Zona di BRA Bra Ceresole d’Alba Cervere Cherasco La Morra Narzole Pocapaglia Sanfrè Santa Vittoria d’Alba Sommariva del Bosco Sommariva Perno Verduno Zona di CARRÙ Carrù Cigliè Clavesana Magliano Alpi Piozzo Rocca Cigliè Zona di CEVA Alto Bagnasco Battifollo Briga Alta Camerana Caprauna Castellino Tanaro Castelnuovo di Ceva Ceva Garessio Gottasecca Igliano Lesegno Lisio Marsaglia Mombarcaro Mombasiglio Monesiglio Montezemolo Nucetto Ormea Paroldo Perlo Priero Priola Prunetto Roascio Sale delle Langhe Sale San Giovanni Saliceto -
Buyingguide July 2014
BUYINGGUIDE JULY 2014 Grapevines and lavender in Provence MARC LOBJOY/ALAMY MARC IN THIS MONTH’S GUIDE 2 PROVENCE 36 OTHER EUROPE 48 CALIFORNIA 19 ALSACE 36 ISRAEL 60 WASHINGTON 21 SPAIN 37 LEBANON 69 VIRGINIA 28 SOUTHERN ITALY 37 TURKEY 71 NEW YORK 32 SICILY & SARDINIA 38 SOUTH AFRICA 78 OTHER NORTH AMERICA 34 SLOVENIA 41 NEW ZEALAND 80 SPIRITS 35 CROATIA 44 ARGENTINA 82 BEER FOR ADDITIONAL RATINGS AND REVIEWS, VISIT BUYINGGUIDE.WINEMAG.COM WINEMAG.COM | 1 BUYINGGUIDE Château Vignelaure 2013 La Source Rosé (Co- teaux d’Aix-en-Provence). For full review see 91 page 12. Best Buy. abv: 13% Price: $15 PROVENCE Château de Calavon 2013 Rosé (Coteaux d’Aix-en-Provence). A rich wine, it adds a Time to think pink. 90 finely textured dimension to the red fruitiness and fresh acidity. With complex fruits, structure as well t’s been a great year for Provence rosé. The tant with Provence rosé, it’s the look as well. as the attractive crispness, it’s a dry wine, best producers in the sunny south of France Surprisingly versatile, these rosés can be drunk with food. Weygandt-Metzler. —R.V. want us all to know that, just in case the bad drunk as an apéritif (and there are plenty with abv: 12.5% Price: $25 stories coming out of Bordeaux about 2013 only 12.5% alcohol) or they can go with an im- Iare spoiling the party. pressive array of food. The French believe that Domaine de Valdition 2013 Vallon des Anges Rosé (Coteaux d’Aix-en-Provence). -
Wine List Sorter-3
Bin Btl |Vintage Champagne 100 Champagne Brut Palmer & Co. Réserve 1/2 bottle France 65 102 Champagne Brut Luc Belaire Rare Rosé France 78 103 Champagne Brut Piper-Heidsieck France 90 104 Champagne Brut Taittinger Cuveè Prestige France 110 105 Champagne Brut Veuve Clicquot Ponsardin France 120 120 Champagne Brut Moët Chandon France 130 121 Champagne Brut Rosé Moët Chandon France 150 106 Champagne Brut Perrier-Jouët Grand Brut France 150 107 Champagne Brut Gosset Grande Réserve France 160 108 Champagne Rosé Veuve Clicquot Ponsardin France 160 109 Champagne Rosé Ruinart France 175 110 Champagne Brut Rosé Billecart-Salmon France 175 111 Champagne Brut Rosé Gosset Grande Rosé France 185 112 Champagne Brut Dom Perignon France 250 113 Champagne Brut Veuve Cliquot La Grand Dame France 350 Sparkling 200 Sparkling Rosé Cantine Francesco Montagna Lombardia, Italy 32 202 Cava Brut Travitana Cava, Spain 38 203 Cava Brut Roger Goulard Coral Rosé Cava, Spain 38 208 Prosecco Superiore DOC Italo Cescon Treviso Millesemato Veneto, Italy 46 215 Cava Brut Roger Goulard Gran Reserva Cava, Spain 55 213 Franciacorta Brut DOCG Majolini Lombardy, Italy 75 White 312 Sauvignon Blanc Dipinti Dolomenti, Italy 28 300 Sauvignon Blanc Decibel New Zealand 34 301 Sauvignon Blanc Franciscan Napa, California 34 302 Sauvignon Blanc Chateau Pilet Bordeaux, France 35 303 Sauvignon Blanc Giesen Marlborough, New Zealand 38 305 Sauvignon Blanc Domaine Blondelet Pouilly-Fumé Loire Valley, France 49 307 Sauvignon Blanc Domaine Augis Valençay Touraine, Loire, France 55 308 Sauvignon -
G.B. Burlotto
PIEDMONT, ITALY G.B. Burlotto OVERVIEW THE WINES Fruit Source Ave Yeilds Aging Avg Prod Proprietor: Marina Burlotto Dolcetto d’Alba Various Verduno vineyards. 40 hL/hA 6+ months in 500-600 cases Winemaker: Fabio Alessandria Made with 50-60% whole large cask. Burlotto is one of the Langhe’s great, historical clusters. domaines. Giovan Battista Burlotto began estate- bottling Barolo in the late 1800s. He purchased prime plots in two of the zone’s most famous vineyards, Cannubi and Monvigliero. Barbera d’Alba Various Verduno & Roddi 45 hL/hA 9 months in large ~1,200 cases Aside from the Cannubi parcel, most of the vineyards cask. estate’s wines come from vineyards in the village of Verduno, and these wines share a gracefulness and aromatic profile that is unique in the world of Barolo. The estate was a key proponent of the local Pelaverga grape, and is primarily responsible for its Verduno Various Verduno vineyards 50 hL/hA 6 months in large ~1500 cases continued propagation today. Pelaverga cask and stainless. VINEYARD INFORMATION Soils: Many variations of calcareous marls. Zone: Barolo (mostly Verduno) Continued on page 2 PIEDMONT, ITALY G.B. Burlotto ADDITONAL WINEMAKING NOTES THE WINES Fruit Source Ave Yeilds Fermentation Aging Avg Prod The estate remains devoted to traditional Barolo “Acclivi” A selection from Verduno Avg. Yield: 15-20 days in 24-30 ~5000 cases Langhe winemaking, with well-seasoned crus. 40 hL/hA wooden vat with months in botti grandi used to age all the Barolos. pump-over and large cask. Barolo fermentations use exceptionally long regular breaking- macerations, Barolo Monvigliero’s grapes up the cap. -
Modulation of Aroma and Sensory Properties of Prokupac Wines by a Bacillus-Based Preparation Applied to Grapes Prior to Harvest
Modulation of Aroma and Sensory Properties of Prokupac Wines by a Bacillus-based Preparation Applied to Grapes Prior to Harvest M. Malićanin1, B. Danilović2, D. Cvetković2, S. Stamenković-Stojanović2, N. Nikolić2, M. Lazić2, I. Karabegović2* (1) Faculty of Agriculture, University of Nis, Kosančićeva 4, 37000 Kruševac, Serbia (2) Faculty of Technology, University of Nis, Bulevar Oslobodjenja 124, 16000 Leskovac, Serbia Submitted for publication: April 2020 Accepted for publication: July 2020 Keywords: Bacillus subtilis, HS-SPME-GC-MS, aroma profile, sensory characteristics, Prokupac Modern viticulture requires the replacement of hazardous agrochemicals with eco-friendly, bio-based products such as microbial preparations that enhance grape and wine quality while protecting the grapevine from pest and disease attacks. This study investigated the effects of a commercially available Bacillus- based preparation on the volatile and sensory properties of wines made from Vitis vinifera, cv. Prokupac grapes. Three different concentrations of preparation based on Bacillus subtilis Ch-13 were applied to grapevines two weeks prior to harvest. The total soluble solids in the grapes was affected by the application of B. subtilis Ch-1 and the alcohol content of the wine made from these grapes was greater. Wines made from the B. subtilis Ch-13-treated grapes showed an average increase in total phenolic compounds of about 27%, compared to the wine made from the untreated control grapes. The colour intensity of wines from the treated grapes, independently of the concentration, was higher by more than 30% than for the wine from the control grape sample. The B. subtilis Ch-13 treatment also affected the content of 3-methyl-1-butanol, ethyl decanoate and ethyl octanoate in the wine, at about 35%, 40% and 20%, respectively. -
Medie Radon Provincia Cuneo 2017
Provincia Comune media radon al piano terra (Bq/m 3) Cuneo Acceglio 133 Cuneo Aisone 149 Cuneo Alba 99 Cuneo Albaretto della torre 79 Cuneo Alto 498 Cuneo Argentera 216 Cuneo Arguello 79 Cuneo Bagnasco 112 Cuneo Bagnolo Piemonte 135 Cuneo Baldissero d'Alba 105 Cuneo Barbaresco 89 Cuneo Barge 145 Cuneo Barolo 85 Cuneo Bastia mondovi' 108 Cuneo Battifollo 96 Cuneo Beinette 160 Cuneo Bellino 80 Cuneo Belvedere Langhe 79 Cuneo Bene Vagienna 148 Cuneo Benevello 79 Cuneo Bergolo 81 Cuneo Bernezzo 102 Cuneo Bonvicino 79 Cuneo Borgo San Dalmazzo 133 Cuneo Borgomale 79 Cuneo Bosia 87 Cuneo Bossolasco 79 Cuneo Boves 140 Cuneo Bra 146 Cuneo Briaglia 82 Cuneo Briga Alta 125 Cuneo Brondello 120 Cuneo Brossasco 118 Cuneo Busca 148 Cuneo Camerana 83 Cuneo Camo 80 Cuneo Canale 107 Cuneo Canosio 130 Cuneo Caprauna 602 Cuneo Caraglio 63 Cuneo Caramagna Piemonte 157 Cuneo Carde' 155 Cuneo Carru' 147 Cuneo Cartignano 116 Cuneo Casalgrasso 154 Cuneo Castagnito 92 Cuneo Casteldelfino 90 Cuneo Castellar 143 Cuneo Castelletto Stura 154 Cuneo Castelletto Uzzone 81 Cuneo Castellinaldo 98 Cuneo Castellino Tanaro 85 Cuneo Castelmagno 96 Cuneo Castelnuovo di Ceva 99 Cuneo Castiglione Falletto 94 Cuneo Castiglione Tinella 81 Cuneo Castino 81 Cuneo Cavallerleone 161 Cuneo Cavallermaggiore 160 Cuneo Celle di Macra 73 Cuneo Centallo 159 Cuneo Ceresole d'Alba 151 Cuneo Cerretto Langhe 79 Cuneo Cervasca 142 Cuneo Cervere 151 Cuneo Ceva 105 Cuneo Cherasco 140 Cuneo Chiusa di Pesio 147 Cuneo Ciglie' 98 Cuneo Cissone 79 Cuneo Clavesana 94 Cuneo Corneliano d'Alba 104 Cuneo -
Challenges and Opportunities for Selling Wines in Premium New York City Restaurants Made from Niche Grape Varieties. Xinomavro Is Used As an Example
Challenges and opportunities for selling wines in premium New York City restaurants made from niche grape varieties. Xinomavro is used as an example. Candidate: 20410 June 2018 Word Count: 9935 © The Institute of Masters of Wine 2018. No part of this publication may be reproduced without permission. This publication was produced for private purpose and its accuracy and completeness is not guaranteed by the Institute. It is not intended to be relied on by third parties and the Institute accepts no liability in relation to its use. TABLE OF CONTENTS 1.0 SUMMARY……………………………………………………………...……….1 2.0 INTRODUCTION………………………………………………………………. .3 3.0 LITERATURE REVIEW AND RESEARCH CONTEXT……………………. 5 3.1 World grape varieties…………………………………………………...5 3.2 The rise of lesser-known grape varieties and the debate over grape diversity………………………………………………………………….. 6 3.3 Autochthonous: obscure versus niche……………………………….. 7 3.4 Greece and Greek grape varieties…………………………………….8 3.4.1 The importance of export markets for Greece……………8 3.4.2 Diversity and emphasis in autochthonous grape varieties……………………………………………………….9 3.5 The US market…………………………………………………………10 3.5.1 The New York on-premise market………………….…….11 3.6 Preliminary research and case study selection……………………. 13 3.6.1 Red wines………………………………………………….. 13 3.6.2 Case study: Xinomavro………………………… …………14 4.0 METHODOLOGY……………………………………………………………...17 4.1 Overview………………………………………………………………..17 4.2 Definition of key terms………………………………………………...17 4.2.1 Niche reds……………………………………………… …..17 4.2.2 Premium restaurants………………………………… -
REGIONAL WINE CATALOGUE REGIONAL WINES SLOVENIA WINE Wine 0001 Description % Alc Wine 0003 Description % Alc
REGIONAL WINE CATALOGUE REGIONAL WINES SLOVENIA WINE Wine 0001 Description % Alc Wine 0003 Description % Alc Producer Producer Kristančič wines Kristančič wines Wine 100% Pinot Gris. The wine is full of character, determined to taste and Wine Structure is 70% Merlot, 30% Cabernet Sauvignon, wine tasting fruit Pinot Gris intense and complex smell of candied fruits and citrus. Golden yellow Pavo Rdeče 2009 2007 flavour, with strong tannins, oak barrel where the wine is matured. Many colour and a rich fruity taste with an appropriate degree of acidity expresses 13 14,89 wines are very suitable for aging. Rewarded with a bronze medal in 2010 in freshness, lightness and exceptional drinkability of the wine. Type Type London DWWA. Premium wine, DWWA 2010 RECOMENDED MEDAL. Premium wine, Goriška brda region, dry Goriška brda region, dry WHITE 0,75l RED 0,75l Wine 0002 Description % Alc Wine 0004 Description % Alc Producer Producer Kristančič wines Zajc winery Subdued yellow colour indicates the maturing of wine in barrels and Cviček Zajc is a unique and renowned Slovenian wine, produced from Wine rich content. Aroma confirms socializing with wine barrel and its dried Wine grapes of vines growing in an exactly defined area of Dolenjska region. Pavo Belo white fruits, vanilla and coconut. The beautiful structure of the wine is Cviček PTP Zajc It is distinguished for its ruby-red colour with violet hues. A pleasant 2009 characterized by wood tannins that are a little restless, but show great 2010 aroma is reminiscent of soft fruit and forest berries and goes well with an 9,5 promise. -
Vitis Vinifera L.)
agronomy Article The Effect of Early and Late Defoliation on Phenolic Composition and Antioxidant Properties of Prokupac Variety Grape Berries (Vitis vinifera L.) Dušica Cirkovi´c´ 1, Saša Matijaševi´c 2, Nebojša Deleti´c 3 , Bratislav Cirkovi´c´ 3, Uroš Gaši´c 4,* , Milica Sredojevi´c 5 , Zoran Jovanovi´c 3, Vladan Djuri´c 3 and Živoslav Teši´c 6 1 College of Agriculture and Food Technology, Cirila´ i Metodija 1, 18400 Prokuplje, Serbia; [email protected] 2 Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; [email protected] 3 Faculty of Agriculture, University of Priština–Kosovska Mitrovica, Kopaoniˇckabb, 38219 Lešak, Serbia; [email protected] (N.D.); [email protected] (B.C.);´ [email protected] (Z.J.); [email protected] (V.D.) 4 Institute for Biological Research “Siniša Stankovi´c”,University of Belgrade, Bulevar despota Stefana 142, 11060 Belgrade, Serbia 5 Innovation Center of the Faculty of Chemistry, P.O. Box 51, 11158 Belgrade, Serbia; [email protected] 6 University of Belgrade–Faculty of Chemistry, P.O. Box 51, 11158 Belgrade, Serbia; [email protected] * Correspondence: [email protected]; Tel.: +381-1-1207-8385 Received: 23 October 2019; Accepted: 28 November 2019; Published: 30 November 2019 Abstract: The influence of leaf area and various variants of manual defoliation on the phenolic profile of the Prokupac variety grape berry were investigated in the agroecological conditions of southern Serbia. The following four trial variants of manual defoliation were assessed: Early defoliation—variant I (flowering stage, 50% open flowers); early defoliation—variant II (grape size 3–5 mm); late defoliation—variant III (onset of grape ripening, veraison); and control (no defoliation).