Chianti: World Famous; Yet Mostly Misunderstood
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Fps Grape Program Newsletter
FPS GRAPE PROGRAM NEWSLETTER fps.ucdavis.edu OCT O BER 2012 From the Director: A Fruitful Year of Expansion by Deborah Golino On May 4, 2012, Foundation An ongoing major initiative for Plant Services supporters the FPS grapevine program is celebrated the dedication of the new Foundation Vineyard the Trinchero Family Estates at Russell Ranch. On page Building. We greatly enjoyed 14, Mike Cunningham details having so many stakeholders the vineyard preparations, join us for this special event. vine training and impressive Dean Neal Van Alfen welcomed numbers of qualified grapevines our guests; among them were added in 2012. Such progress Bob and Roger Trinchero In Progress: Trinchero Family Estates Building at FPS attests to the close cooperation representing the Trinchero Photo by Justin Jacobs of each person at FPS across family, donor Francis Mahoney, every function. Funding for this and the family of Pete Christensen, late Viticulture Foundation Vineyard was provided by the National Clean Specialist in the Department of Viticulture and Enology. Plant Network, a major new USDA program that benefits Having this event timed between the National Clean Plant clean plant centers for specialty crops at public institutions. Network Tier II Grapes annual meeting and Rose Day This is the final year of NCPN funding from the current allowed many distant guests to attend, including State farm bill. We hope that this program will continue to back and Federal regulatory officials, scientists from around us up as we fulfill our role as the foundation of registered the country, and many of our client nurseries. Photos of grapevine plants for growers and nurseries. -
Seasonal Differences in Climate in the Chianti Region of Tuscany and the Relationship to Vintage Wine Quality
Int J Biometeorol (2015) 59:1799–1811 DOI 10.1007/s00484-015-0988-8 ORIGINAL PAPER Seasonal differences in climate in the Chianti region of Tuscany and the relationship to vintage wine quality Michael James Salinger1 & Marina Baldi1 & Daniele Grifoni2 & Greg Jones3 & Giorgio Bartolini2 & Stefano Cecchi 4 & Gianni Messeri2 & Anna Dalla Marta4 & Simone Orlandini4 & Giovanni A. Dalu1 & Gianpiero Maracchi5 Received: 19 October 2014 /Revised: 10 March 2015 /Accepted: 18 March 2015 /Published online: 3 May 2015 # ISB 2015 Abstract Climatic factors and weather type frequencies af- giving warm dry growing season conditions. Poor vintages fecting Tuscany are examined to discriminate between vin- all relate to higher frequencies of either weather type 3, which, tages ranked into the upper- and lower-quartile years as a by producing perturbation crossing CME, favours cooler and consensus from six rating sources of Chianti wine during the wetter conditions, and/or weather type 7 which favours cold period 1980 to 2011. These rankings represent a considerable dry continental air masses from the east and north east over improvement on any individual publisher ranking, displaying CME. This approach shows there are important weather type an overall good consensus for the best and worst vintage frequency differences between good- and poor-quality vin- years. Climate variables are calculated and weather type fre- tages. Trend analysis shows that changes in weather type fre- quencies are matched between the eight highest and the eight quencies are more important than any due to global warming. lowest ranked vintages in the main phenological phases of Sangiovese grapevine. Results show that higher heat units; Keywords Climate . -
Soave Classico
Soave Classico DOC APPELLATION DOC TOP WINE AWARDS AREA Soave, Veneto Vinous - 90 Points - Vintage 2016 GRAPES Garganega and Trebbiano of Soave ALCOHOL LEVEL VINIFICATION AND MATURATION 12.5% The stems are separated from the grapes, which are softly pressed in cylinders under pressure gently breaking their skins SERVING TEMP. and releasing the juice. As it happens with all white wines, 48°F the free-run must extracted from the pulp is separated from the skins before fermentation begins. The alcoholic fermentation is BOTTLE SIZE conducted in stainless steel vats at controlled cool temperatures 750 ml of about 64° F. in order to retain fresh flavors and the primary aromas from the grapes. COLOR Straw-yellow appealing, brilliant reflections. BOUQUET It is a wine of great elegance, offering aromas of good intensity. It offers scents of white flowers combined with those of slightly green apples. PALATE The flavor is no less satisfying, superbly balanced and persistent. The aftertaste is delicate. FOOD COMBINATIONS It is ideal as an aperitif or when matched with hors d’oeuvres and seafood. 3 L 1.5 L 750 ml 375 ml PRODUCER Produced and estate-bottled by: LABELS BY ZONIN Zonin ZONIN ZONIN ZONIN ZONIN via Borgolecco 9, Gambellara I CLASSICI JEWELS SPARKLING PROSECCO (Vicenza), Italy www.zonin.it Chianti DOCG Ripasso Valpolicella Rosé Prosecco /zonin Valpolicella Superiore DOC Baccorosa DOC Classico DOC Amarone della Asti Valpolicella DOC Pinot Grigio DOC Berengario IGT IMPORTED BY ZONIN USA, INC - 3363 163rd Street, Suite 606, North Miami Beach, FL 33160 Soave Classico DOC PHONE 305 456 7196 FAX 786 364 0289 WWW.ZONINUSA.COM. -
Pilot Scale Fermentations of Sangiovese: an Overview on the Impact of Saccharomyces and Non-Saccharomyces Wine Yeasts
fermentation Article Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of Saccharomyces and Non-Saccharomyces Wine Yeasts Cristina Romani 1, Livio Lencioni 1 , Alessandra Biondi Bartolini 2, Maurizio Ciani 3 , Ilaria Mannazzu 4,* and Paola Domizio 1,* 1 Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; [email protected] (C.R.); livio.lencioni@unifi.it (L.L.) 2 R&D Wine and Sensory Consultant, 51017 Pescia, Italy; [email protected] 3 Department of Life and Environmental Sciences, Polytechnic University of Marche, 60121 Ancona, Italy; m.ciani@staff.univpm.it 4 Department of Agriculture, University of Sassari, 07100 Sassari, Italy * Correspondence: [email protected] (I.M.); paola.domizio@unifi.it (P.D.) Received: 30 May 2020; Accepted: 22 June 2020; Published: 30 June 2020 Abstract: The production of wines with peculiar analytical and sensorial profiles, together with the microbiological control of the winemaking process, has always been one of the main objectives of the wine industry. In this perspective, the use of oenological starters containing non-Saccharomyces yeasts can represent a valid tool for achieving these objectives. Here we present the results of seven pilot scale fermentations, each of which was inoculated with a different non-Saccharomyces yeast strain and after three days with a commercial Saccharomyces cerevisiae starter. The fermentations were carried out in double on 70 L of Sangiovese grape must, the most widely planted red grape variety in Italy and particularly in Tuscany, where it is utilized for the production of more than 80% of red wines. Fermentations were monitored by assessing both the development of the microbial population and the consumption of sugars at the different sampling times. -
Toscana-Wine-List.Pdf
SOMMELIERS’ SELECTION WHITE WINES 2016/2017 | Poesie Soave Classico DOC, Veneto, Italy 2013 | Santa Margherita Pinot Grigio Valdadige DOC, Trentino, Italy 2014 | Azienda Agricola Di Meo Greco di Tufo DOCG, Campania, Italy 2013 | La Scolca ‘Etichetta Nera’ Gavi dei Gavi DOCG, Piedmont, Italy RED WINES 2016 | Marchesi Antinori Villa Antinori Riserva, Chianti Classico DOCG, Tuscany, Italy 2006/2010 | Castello Banfi Rosso Di Montalcino DOC, Tuscany, Italy 2016 | Nada Giuseppe Casot, Barbaresco DOCG, Piedmont, Italy 2016 | Serafini & Vidotto Amarone Della Valpolicella Classico DOCG, Veneto, Italy 2016 | Il Palazzone Brunello di Montalcino DOCG, Tuscany, Italy 2014/2015 | Damilano Cannubi Barolo DOCG, Piedmont, Italy 2011 | Gaja Ca’Marcanda Promis IGT “Super Tuscan”, Tuscany, Italy 2010 | Masi Costasera Amarone della Valpolicella Classico DOCG, Veneto, Italy 2009 | Luce Della Vite IGT, Tuscany, Italy 2011 | Antinori Tignanello, Tuscany, Italy 2009 | Tenuta San Guido Sassicaia DOC “Super Tuscan”, Bolgheri, Tuscany, Italy 2009 | Antinori Solaia IGT “Super Tuscan”, Tuscany, Italy WINES BY THE GLASS CHAMPAGNE & SPARKLING WINES Val d’Oca Prosecco, Veneto, Italy Germaine Reserve Brut, Reims, France Louis Perdrier Brut Excellence Sparkling Wine, France WHITE WINES Casa Vides Sauvignon Blanc, Antawara, Chile Pedroncelli East Side Vineyard Sauvignon Blanc, Dry Creek Valley, Sonoma, California Raymond Vineyard & Cellar R Collection Chardonnay, Monterey, California Corte Giara Allegrini Pinot Grigio delle Venezie IGT, Veneto, Italy Villa Maria Sauvignon -
Wine Is an Invitation to Travel. Bertrand-Gabriel Vigouroux Georges, Bertrand-Gabriel and Charles Vigouroux Maison Georges Vigouroux
HÉRITAGE AGRITOURISME FAMILLE TERROIR Wine is an invitation to travel. Bertrand-Gabriel Vigouroux Georges, Bertrand-Gabriel and Charles Vigouroux Maison Georges Vigouroux A Family saga with a main theme, the production of black wine in Occitanie For four generations, the “black wine” has been flowing through theVigouroux family’s veins. If the passing down of winemaking know-how is important in viticulture, the passion for Malbec is even more remarkable in heredity, guiding the family since 1887 on the historic Cahors vineyards and beyond, in search of a terroir/grape variety symbiosis. Owners of 4 prestigious wineries in Occitanie, the Vigouroux family are the specialists in France when it comes to producing Malbec wines. With focus on the black wine since 1887, their Chateaux offer various styles of wines, from the plateau to the different terraces… A know-how practiced for several generations and an expertise in the Malbec grape variety, historic chateaux, a growing brands, a qualitative distribution, completed by an exceptional agritourism offer, Bertrand-Gabriel Vigouroux is open to the world, striving to preserve his roots and regional values. Crushing stones at Château de Haute-Serre when re-planting The Cahors vineyard is considered as 1887: Germain Vigouroux, the 1950-1960: Georges Vigouroux, the one of the oldest in Europe, and could Black Wine pioneer visionary be at least 2000 years old. Much appreciated from the beginning, it While the vineyard was almost Cahors black wine had just obtained rose during the 12th century with destroyed by phylloxera in the 1880s, its VDQS appellation in 1951, when the English, boosted by the marriage Germain Vigouroux, fourth son of Georges Vigouroux, the grandson, of Eleanor of Aquitaine to Henry Jean Vigouroux, a farmer and a joined the family business in 1954, Plantagenet. -
South West France Buying Report “Mille Cent Kilos, Oui
The Sampler – South West France Buying Report “Mille Cent Kilos, Oui Monsieur, Mille Cent. Pourquoi est-ce qu’il rigolé?” Hello folks, and welcome to our little trip report following a recent marathon trip across the south west of France in search of wines of character and value. If that’s not what you were looking for, for instance a recipe for boiled asparagus, or how to fix a leaking roof, I’d check your typing and re-google. Still here? Good, lets get stuck in. The Planning So why bother? Well, the wines of south west France are not that well known in the UK and so not that many agency businesses bother to stock many wines from the area. Those that do seem to have largely stuck with the same old names for many years (Montus in Madiran, Cedre and Clos Treguidina in Cahors), and though good, a lot of these wines have recently become extremely expensive. Once you move away from Madiran and Cahors, there is almost nothing available at all, yet there are a vast range of different terroirs and plenty of young vignerons keen to make a name for themselves. So we thought we would have a look and see if we could find something. Sebastien was on the phone for at least 3 months in the preparation, talking to winemakers, journalists, local experts, mates, random people, relatives, and dogs, and after a bit of to-ing and fro-ing we agreed a list of about 30 estates to visit. The hope was to find wines in one (or more) of three categories: • Great value wines which over-deliver when compared to their more famous competitors. -
A Leader in Wine
ITALY: A Leader in Wine Interview by Kristen Wolfe Bieler ■ Portraits by Andrew Kist The Italian Trade Commission has been promoting their Naturalemente Italiano program for five years now, with great success. We sat down with Trade Commissioner Executive Director for the USA, Aniello Musella, to discuss what the Commission has planned for the present and future of Italian wines in the United States. The Beverage Network: How has the American Musella: Yes. Throughout much of the 1960s and 1970s, opinion of Italian wine changed over the last Italy exported large quantities of inexpensive Lambrusco decade? wines. When looking specifically at still table wines today, Italy remains the leading U.S. supplier, both in Musella: The American consumer’s opinion of Italian terms of value as well as quantity. While we now want to wine has changed as a result of the transformation that focus on higher quality wines, we still want to be a has taken place in the Italian wine industry since the source of value in the American market. 1960s. After the completion of the DOC appellation system, new regulations and new technology (both in TBN: What do you wish Americans understood vinification and vineyard management) made us more about Italian wines that they currently do not? competitive, not only as suppliers of great volumes of wine but also as producers of quality wines. The last Musella: I wish that Americans could better understand twenty years have seen a revolution in winemaking our appellation system. It is broad and complex, so this that has spanned the Italian Peninsula. -
OCCITANIE / South of France
OCCITANIE / South of France PRESS PACK WINE TOURISM CARCASSONNE VILLEFRANCHE-DE-CONFLENT LE PONT DU GARD GORGES DU TARN GAVARNIE-MONT PERDU CANAL DU MIDI SAINT-GUILHEM-LE-DÉSERT ALBI MILLAU VIADUCT BANYULS - CRIQUE CÔTE VERMEILLE PIC DU MIDI GRUISSAN TOULOUSE MONTPELLIER LOURDES 2 PRESS PACK WINE TOURISM OCCITANIE / South of France, take the time to live it all! • France’s second-largest region, 13 GAVARNIE-MONT PERDU ‘departments’ in an area bigger than Ireland • 8 sites inscribed on UNESCO’s World Heritage list: The Canal du Midi, Gavarnie - Mont Perdu, the Routes of Santiago de Compostela, the Episcopal City of Albi, the Causses and the Cévennes, the Pont du Gard, the Historic Fortified City of Carcassonne and the Fortifications of Vauban (Villefranche-de-Conflent and Mont-Louis) • 2 National Parks (Pyrénées and Cévennes), 1 National Marine Park (Gulf of Lion) and 6 Regional Nature Parks • 30 thermal spa centres • 44 winter sports resorts in the Pyrénées and the Massif Central • 220 kilometres of Mediterranean coastline and 37 marinas • 14 Vignobles & Découvertes-certified wine regions GAUBE LAKE 3 PRESS PACK WINE TOURISM Contents THE WORLD’S BIGGEST WINE REGION > PAGE 6 THE 14 VIGNOBLES & DÉCOUVERTES WINE REGIONS > PAGES 7 TO 27 • Les Bons Crus d'Artagnan® • Cahors Malbec • Pays des Bastides and Vignoble du Gaillac • Conques and Marcillac • Côtes du Rhône Gardoises • Vignoble des Cévennes • Costières de Nîmes • Pays de Thau • Languedoc, Coeur d'Hérault • Béziers, Canal du Midi, Méditerranée • Minervois, Saint-Chinian, Faugères • La Narbonnaise, Surprenante Méditerranée • Wine and heritage in Pays Cathare • Perpignan, Méditerranée, Rivesaltes DISTINCTION > PAGE 27 Occitanie, tourism IN FIGURES The excessive consumption of alcohol is dangerous to your health. -
Italian Red Wines Tuscany Wines
ITALIAN RED WINES TUSCANY WINES Chianti DOCG Bottle 101 Antinori, “Marchese Antinori”, Chianti Classico Riserva, 2017 91. 102 Antinori, Peppoli, Chianti Classico, 2018 69. 228 Castello Trebbio, Chianti Superiore, Tuscany, 2018 40. 103 Fonterutoli, Chianti Classico, 2017 70. 104 Frescobaldi Castiglioni, Chianti, 2019 49. 105 Lamole di Lamole, Gran Selezione, 2018 75. 106 Nozzole, Chianti Classico Riserva, 2017 52. 107 Nozzole, “La Forra”, Chianti Classico Riserva, 2013 117. 108 Querciabella, Chianti Classico, 2016 62. 229 Querceto Chianti Classico Riserva, Tuscany, 2016 64. 109 Querceto, “Il Picchio”, Chianti Classico Riserva, 2015 125. 110 Rocca delle Macie, Chianti Classico, 2018 43. 111 Ruffino, Riserva Ducale Gold, Chianti Classico Riserva, 2016 84. 112 Ruffino, Santedame, Chianti Classico, 2018 60. 113 Tenuta Di Arceno, Chianti Classico, 2018 44. 114 Tiziano, Chianti, Gold Label, 2015 41. Brunello di Montalcino DOCG 115 Altesino, Brunello di Montalcino, 2016 132. 116 Antinori, Pian delle Vigne, Brunello di Montalcino, 2015 146. 117 Argiano, Brunello di Montalcino, 2016 130. 118 Banfi, Brunello di Montalcino, 2015 145. 119 Castiglion, Del Bosco, Brunello di Montalcino, 2015 117. 120 Col D’Orcia, Brunello Di Montalcino, 2013 135. 121 Fuligni, Brunello di Montalcino, 2016 155. 122 Gaja, St. Restituta “Rennina”, Brunello di Montalcino, 2013 335. 123 Gaja, St. Restituta, “Sugarille”, Brunello di Montalcino, 2013 345. 124 Il Poggione, Brunello di Montalcino, 2016 165. 125 Il Poggiolo, Brunello di Montalcino Riserva, 2011 190. 126 Ruffino, Greppone Mazzi, Brunello di Montalcino, 2012 165. 127 Tenuta Caparzo,“La Casa”, Brunello di Montalcino,Tuscany, 2013 202. 128 Tenuta, “La Fuga”, Brunello di Montalcino, Tuscany, 2015 143. Rosso di Montalcino DOCG 231 Col D’Orcia, Rosso Di Montalcino, Tuscany, 2019 64. -
Stroll to Gaudou Booklet of Explanation
Stroll to gaudou Booklet of explanation Summary You will find in the center of this booklet a map of Gaudou with three possible routes. From 10 to 40 minutes, these three courses will allow you to discover Gaudou, its history, its peculiarities, the wine of Cahors and to enjoy the landscape and the vines. Several points are indicated on this map. They correspond to pages of this booklet with information related to the place. Good wine tour! Balade n° 1 : 10 min < 1km Balade n° 2 : 30 min < 3km Balade n° 3 : 40 min < 4km 1 The old vines How is wine produced ? The harvested grapes are the major ingredient in wine production. Discover the stages of wine making and the operations that allow grapes to be transformed into wine. Hand picking or the machine for harvesting the grapes The grapes are harvested and placed into medium sizwed containers so as not to crush them White Wine Red wine Pressing : The white grapes are immediately put into a press where Separation : this consists of it is crushed so that the juice separating the grapes from their stalks. comes out this is the ‘must’. Fermentation: The must is Fermentation : the grape pulp and the transferred to vats where it will skins are put in a VAT to macerate for 'rest', the natural sugars in the 10 days. The juice becomes red due grapes will transform into alcohol to the presence of the skins. A first because of the yeast which is alchoholic fermentation starts due to present in the fruit. the natural yeasts in the fruit. -
Here's How the Other Three Styles of Red Wines Relate to Fresh
14_544535_ch10.qxd 8/18/05 12:24 PM Page 147 Fresh, Spicy Reds Savory, firm reds with lots of personality, such as Dolcettos, Barberas, some Zinfandels, cru Beaujolais wines, Argentine Malbecs, Chilean Carmenères, and other wines ou want a red wine with character. Something more intense than a mild-mannered red, more compelling than a pretty, fruity red but nothing very imposing or powerful. A spicy red is probably just what you’d enjoy. Spicy reds are what we reach for almost every evening when Ywe want red wine. They’re wines that go well with the kinds of foods we like to eat—medium-substantial foods with savory flavor and often a little bit of heat. They’re good when they’re young and fresh, andCOPYRIGHTED they offer us lots of variety. MATERIAL The spicy red category encompasses wines from dozens of grape varieties and just about every wine-producing country on earth. SUBTLETY,BE GONE! The fresh, spicy style of red wines combines two main taste char- acteristics: 14_544535_ch10.qxd 8/18/05 12:24 PM Page 148 148 | WINE STYLE ■ Medium to high intensity of aroma and flavor ■ Assertive but not imposing structure Let’s deal with the structural characteristics first. Wines in this style are usually medium-bodied to nearly full-bodied, and they do have perceptible tannin and/or acidity. Their alcohol can be medi- um or high, but even if it’s high, it doesn’t define the wines by mak- ing them generous or sweet or causing them to give a “hot” sensa- tion in the rear of the mouth.