Sparkling Wines
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Press-Kit-2015-CIVR
PRESS PACK 2015 THE WINES OF ROUSSILLON www.winesofroussillon.com / www.vinsduroussillon.com Contact Eric ARACIL [email protected] - 1 - For free use. GEOGRAPHICAL SITUATION 4 A LAND BLESSED BY THE GODS 5 THE LEGACY OF THE ANCIENT GREEKS 5 THE SPREAD OF EXPORTS 6 THE RAPID EXPANSION OF THE VINEYARD 6 THE ERA OF RECOGNITION 7 SUD DE FRANCE/SOUTH OF FRANCE 8 GENERAL INTRODUCTION TO THE VINEYARDS 9 14 AOP, 3 IGP AND 23 VARIETALS: EXTERNAL SIGNS OF THE WEALTH OF WINES 10 A SOCIETY OF SMALL WINE GROWERS 10 VARIED TERROIRS 11 A – TO THE NORTH WEST OF THE TÊT RIVER, 11 B – TO THE NORTH EAST OF THE TÊT RIVER 12 C - TO THE SOUTH OF THE TÊT RIVER 13 D- THE BANYULS AND COLLIOURE AREA 13 THE IDEAL CLIMATE 14 23 VARIETALS FOR PEDIGREE WINES 15 WHITE AND GREY VARIETALS 15 GRENACHE BLANC 15 GRENACHE GRIS 15 MACABEU 15 MALVOISIE DU ROUSSILLON BLANCHE 16 MARSANNE 16 MUSCAT D’ALEXANDRIE 17 MUSCAT A PETITS GRAINS 17 ROUSSANNE 17 VERMENTINO 18 BLACK VARIETAL 18 CARIGNAN NOIR 18 GRENACHE NOIR 19 LLADONER PELUT 20 MOURVEDRE 20 SYRAH 21 WINE PRODUCTION 23 THE SECRET ALCHEMY OF THE VINS DOUX NATURELS 23 FROM LEGEND TO HISTORY 23 THE MYSTERIES OF MUTAGE 23 WITH TIME, A UNIQUE BOUQUET 24 THE AOP DRY WINES AND THE IGP 24 WINE MAKING TECHNIQUES ADAPTED TO THE TERROIRS AND VARIETALS 24 - 2 - For free use. 14 APPELLATIONS D’ORIGINE CONTROLEE 26 AOP VINS DOUX NATURELS 26 AOP RIVESALTES 26 AOP MUSCAT DE RIVESALTES 28 AOP MAURY DOUX 28 AOP BANYULS 29 AOP BANYULS GRAND CRU 30 AOP DRY WINES 30 AOP COTES DU ROUSSILLON 30 AOP COTES DU ROUSSILLON LES ASPRES : 31 AOP COTES DU ROUSSILLON VILLAGES 31 AOP MAURY SEC 32 AOP COLLIOURE 32 IGP CÔTES CATALANES AND CÔTE VERMEILLE 33 APPENDIX 1: DISHES AND THE WINES THAT COMPLEMENT THEM 35 APPENDIX 2: SPECIFICATIONS 37 APPENDIX 3 : 2014 HARVEST SUMMARY 52 APPENDIX 4 : OVERVIEW OF SALES 55 CONTACTS 57 - 3 - For free use. -
Joseph A. Fiola, Ph.D. Specialist in Viticulture and Small Fruit Jfiola
Joseph A. Fiola, Ph.D. Specialist in Viticulture and Small Fruit Western MD Research & Education Center 18330 Keedysville Road Keedysville, MD 21756-1104 301-432-2767 ext. 344; Fax 301-432-4089 [email protected] www. http://extension.umd.edu/smallfruit.umd.edu Fruit Wine Chemistry, Processing and Fermentation Joseph A. Fiola, Ph.D. Specialist in Viticulture and Small Fruit Fruit Wine Chemistry and Fermentation Fruit Wine Chemistry and Fermentation Marketing Benefits Fruit Wine Chemistry and Fermentation Market Health Benefits Fruit Wine Chemistry and Fermentation General Benefits • Varietal Character – true to type • Availability – year round • Frozen – Utilize tank space • Quick turn around – Fruit to bottle • Very Popular – Diversify portfolio – Add sweet/dessert Fruit Wine Chemistry and Fermentation Marketing Benefits Fruit Wine Chemistry and Fermentation General Comments • High Acid – Need to ameliorate – Balance with sugar • Types of acids – malic, citric – Stability considerations • Malic, citric • MLF; sorbate • Ellagic acid Fruit Wine Chemistry and Fermentation General Comments • High Acid – Need to ameliorate – Balance with sugar • Types of acids – – primarily citric – little malic • Stability considerations • sorbate Fruit Wine Chemistry and Fermentation General Comments • Types – sweet • balance acid with sugar – dry • Difficult balance – “ice” and fortified – sparkling Fruit Wine Chemistry and Fermentation Fruit Organic Acids: Primary and Secondary Tree Fruit Primary Secondary Apple Malic Quinnic Pear Malic Citric, =Malic Peach Malic Citric, =Malic Cherry Malic Citric, Quinnic, Shikimic Plum Malic Quinnic, Shikimic Grape Tartaric =Malic, Citric Fruit Wine Chemistry and Fermentation Fruit Organic Acids: Primary and Secondary Berries Primary Secondary Raspberry Citric Malic Blackberry Citric Malic Strawberry Citric Malic, Quinnic, Succinic Red Currant Citric Malic, Oxalic, Succinic Black Citric Malic, Citric Currant Gooseberry Citric Malic, Shikimic Fruit Wine Chemistry and Fermentation Fruit Organic Acids: Primary and Secondary Conc. -
Woodbury Winery & Vineyards Online Wine List
WOODBURY WINERY & VINEYARDS O N L I N E W I N E L I S T S W E E T W I N E NIAGARA This wine showcases the bold aromatic character and low acidity of the Niagara grape with its sweet presentation. The flavor has elements of floral, stone fruit, grape, and Labrusca musk. This will make the perfect summer sangria with fresh fruits. (Residual Sugar 7%) FOXY WHITE This wine is made from a blend of grapes grown in the Lake Erie Region most notably Diamond. This wine shows some earthiness but has a light ripe fruit muskiness, making for a refreshing white wine that will pair with anything that has a little spice. (Residual Sugar 6%) FOXY BLUSH This Catawba wine is a wonderfully versatile sweet blush. It has a strong grape- forward flavor and a musky nose. For many, this wine is very nostalgic and is great for holidays, beaches, bonfires, and vacations. (Residual Sugar 7%) FOXY RED This lovely bright ruby red Concord wine is an area classic, with a smooth grape forward flavor and a very grape-like nose. This adult grape juice pairs well with barbeque beef. (Residual Sugar 10%) ZOMBIE WHITE This tropical fruit-flavored white wine is a perfect blend to take anywhere. (Residual Sugar 10%) ZOMBIE BLUSH This sweet strawberry kiwi-flavored blush wine can be taken anywhere for an easy-drinking wine. (Residual Sugar 10%) ZOMBIE RED This Cherry flavored red wine is perfect for the sweet and fruit wine drinker that is looking for a go-to that is to die for. -
Fortified Wine – Specification
a ICS 67.160.10 DMS 1388:2016 First edition DRAFT MALAWI STANDARD Fortified wine – Specification NOTE – This is a draft proposal and shall neither be used nor regarded as a Malawi standard ICS 67.160.10 DMS 1388:2016 Fortified wine – Specification Obtainable from the Malawi Bureau of Standards Moirs Road P O Box 946 BLANTYRE Tel: +265 1 870 488 Fax: +265 1 870 756 E-mail: [email protected] Web-site: www.mbsmw.org Price based on 4 pages © Copyright reserved TABLE OF CONTENTS Contents page Foreword…………………………………………………………………..……………………………………………… i Technical committee…………………………………………………………………………………………………….. i Notice……………………………..……………………………………………………………………………………..... i Scope…………………………………………………………………………………………………………………….. 1 Normative references…………………………………………………………………………………………………… 1 Terms and definitions..…………………………………………………………………………………………………. 1 Essential composition and quality factors……………………………………………………………………………..2 Food additives…………………………………………………………………………………………………………....3 Contaminants……………………………………………………………………………………………………………. 3 Hygiene………………..………………………………………………………………………………….......................4 Packaging and labelling……………………..…………………………………………………………………………. 4 Sampling and methods of test……………………………………………………………………………………….... 4 FOREWORD This draft proposal has been prepared by MBS/TC 11, the Technical Committee on Beverages to provide requirements for fortified wine. In preparing this draft Malawi standard reference was made to the following standards: East African Standard, EAS 139:2013, Fortified wine – Specification. Indian Standard, IS 14398:2005, -
A Brief History of Wine in South Africa Stefan K
European Review - Fall 2014 (in press) A brief history of wine in South Africa Stefan K. Estreicher Texas Tech University, Lubbock, TX 79409-1051, USA Vitis vinifera was first planted in South Africa by the Dutchman Jan van Riebeeck in 1655. The first wine farms, in which the French Huguenots participated – were land grants given by another Dutchman, Simon Van der Stel. He also established (for himself) the Constantia estate. The Constantia wine later became one of the most celebrated wines in the world. The decline of the South African wine industry in the late 1800’s was caused by the combination of natural disasters (mildew, phylloxera) and the consequences of wars and political events in Europe. Despite the reorganization imposed by the KWV cooperative, recovery was slow because of the embargo against the Apartheid regime. Since the 1990s, a large number of new wineries – often, small family operations – have been created. South African wines are now available in many markets. Some of these wines can compete with the best in the world. Stefan K. Estreicher received his PhD in Physics from the University of Zürich. He is currently Paul Whitfield Horn Professor in the Physics Department at Texas Tech University. His biography can be found at http://jupiter.phys.ttu.edu/stefanke. One of his hobbies is the history of wine. He published ‘A Brief History of Wine in Spain’ (European Review 21 (2), 209-239, 2013) and ‘Wine, from Neolithic Times to the 21st Century’ (Algora, New York, 2006). The earliest evidence of wine on the African continent comes from Abydos in Southern Egypt. -
Wine Regulations 2005
S. I. of 2005 NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL ACT 1993 (AS AMENDED) Wine Regulations 2005 Commencement: In exercise of the powers conferred on the Governing Council of the National Agency for Food and Drug Administration and Control (NAFDAC) by Sections 5 and 29 of the National Agency for Food and Drug Administration and Control Act 1993, as amended, and of all the powers enabling it in that behalf, THE GOVERNING COUNCIL OF THE NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL with the approval of the Honourable Minister of Health hereby makes the following Regulations:- Prohibition: 1. No person shall manufacture, import, export, advertise, sell or distribute wine specified in Schedule I to these Regulations in Nigeria unless it has been registered in accordance with the provisions of these regulations. Use and Limit of 2. The use and limits of any food additives or food food additives. colours in the manufacture of wine shall be as approved by the Agency. Labelling. 3. (1) The labeling of wine shall be in accordance with the Pre-packaged Food (Labelling) Regulations 2005. (2) Notwithstanding Regulation 3 (i) of these Regulations, wines that contain less than 10 percent absolute alcohol by volume shall have the ‘Best Before’ date declared. 1 Name of Wine 4. (1) The name of every wine shall indicate the to indicate the accurate nature. nature etc. (2) Where a name has been established for the wine in these Regulations, such a name shall only be used. (3) Where no common name exists for the wine, an appropriate descriptive name shall be used. -
Champagne & Sparkling Wines
CHAMPAGNE & SPARKLING WINES 125ML Bottle Laurent Perrier Rosé Brut 79.95 CHAMPAGNE | FRANCE Salmon pink with aromas of red fruits & rose petals. The aromatic richness is followed by a rich flavoured wine with hints of raspberry, strawberry & citrus flavours. Dom Perignon Brut, 2006 180.00 CHAMPAGNE | FRANCE The wine is opulent & succulent, complex & ‘edgy’, silky & creamy. The whole eventually melts into an exquisite bitterness tinged with the briney taste of the sea! Prosecco, Ca’del Console, Brut 4.60 17.50 VENETO | ITALY Great minerality with some lovely pear flavours, spice, with a beautiful delicate and dry finish! Prosecco di Valdobbiadene Extra Dry ‘Vintage’ 4.70 25.95 CONEGLIANO | ITALY This is a ‘Superiore’, the highest quality Prosecco, from the best vineyards in the DOGC area! Green apple fruit, floral notes, beautiful soft textured with a delicate finish. Danebury Vineyards ‘Cossack’ 32.50 HAMPSHIRE | UK A nutty biscuit nose is followed by a fruity sweetness. An impressive mousse, with good length. Drappier is considered one of the finest boutique Champagne producers in the world; this is because their wine cellars are among the oldest and most extensive in Europe. Today, Drappier owns fifty-five hectares of vineyard around the town of Urville, with another fifty hectares under contract. Although Pinot Noir accounts for the majority of wine produced, the style is not heavy. There is a vivacity and lightness of touch here that demonstrates great shill, since these champagnes have plenty of concentration and substance. Champagne Drappier, ‘Brut Nature Zero Dosage’ 6.75 39.50 CHAMPAGNE | FRANCE A blanc de noirs of compelling purity, this champagne is elegant and bone dry, with delicate and mineral notes filled out by richer flavours of pear and white peach. -
White Wines by the Glass Or Bottle
Beers on Tap Devil’s Backbone Vienna Lager- $7.00 - Great American Beer Festival Silver Medal winner a chestnut-colored lager with a malty aroma and subtle toasty sweetness derived from a multi-stage mash. A pinch of noble hops gives this refreshing beer a clean finish. Local from Nellysford, Virginia. Basic City Six Lords IPA-$7.25- Local Virginian IPA slightly hazy amber color; great citrusy hop aroma with nice grapefruit notes; great fruity, citrusy hop flavor; very hop forward with lots of nice grapefruit hop notes and some tropical fruit notes; light, bready malt base Guinness Stout-$7.25- Black color with brown reflexes and a light creamy head, the aroma of toasted malt and coffee is pleasant. The body is light and a little fizzy with a toasted bitter taste. Blue Moon Belgian Ale-$7.00- A wheat beer brewed with Valencia orange peel for a subtle sweetness and bright, citrus aroma. Pale Fire Red Molly Irish Red Ale-$7.25- Local Harrisonburg, Virginia Irish Red ale starts with authentic Irish Ale malt. Cherry notes and a slight residual sweetness come from Crystal and Munich malts, with a touch of chocolate wheat. A clean bitterness, courtesy of mild British hops, balances the malt complexity and results in a flavorful and refreshing pint. Brothers Craft “Cerveza Hermanos”-$7.25.- Local Lager from Harrisonburg, Virginia. Lager-Malt aromas with a good touch of clean herbal hops, a bit of sweetness of dough that gets slightly sugary on the nose as well and a slight herb-hops finish. Bell’s ‘Two Hearted” IPA $ 7.25- This beer is remarkably drinkable, brewed with 100% Centennial hops this IPA is bursting with hop aromas ranging from pine to grapefruit. -
Answer Key Certified Specialist of Wine Workbook to Accompany the 2014 CSW Study Guide
Answer Key Certified Specialist of Wine Workbook To Accompany the 2014 CSW Study Guide Chapter 1: Wine Composition and Chemistry Exercise 1 (Chapter 1): Wine Components: Matching 1. Tartaric Acid 6. Glycerol 2. Water 7. Malic Acid 3. Legs 8. Lactic Acid 4. Citric Acid 9. Succinic Acid 5. Ethyl Alcohol 10. Acetic Acid Exercise 2 (Chapter 1): Wine Components: Fill in the Blank/Short Answer 1. Tartaric Acid, Malic Acid, and Citric Acid 2. Citric Acid 3. Tartaric Acid 4. Malolactic Fermentation 5. TA (Total Acidity) 6. The combined chemical strength of all acids present. 7. 2.9 (considering the normal range of wine pH ranges from 2.9 – 3.9) 8. 3.9 (considering the normal range of wine pH ranges from 2.9 – 3.9) 9. Glucose and Fructose 10. Dry Exercise 3 (Chapter 1): Phenolic Compounds and Other Components: Matching 1. Flavonols 7. Tannins 2. Vanillin 8. Esters 3. Resveratrol 9. Sediment 4. Ethyl Acetate 10. Sulfur 5. Acetaldehyde 11. Aldehydes 6. Anthocyanins 12. Carbon Dioxide Exercise 4 (Chapter 1): Phenolic Compounds and Other Components: True or False 1. False 7. True 2. True 8. False 3. True 9. False 4. True 10. True 5. False 11. False 6. True 12. False Exercise 5: Checkpoint Quiz – Chapter 1 1. C 6. C 2. B 7. B 3. D 8. A 4. C 9. D 5. A 10. C Chapter 2: Wine Faults Exercise 1 (Chapter 2): Wine Faults: Matching 1. Bacteria 6. Bacteria 2. Yeast 7. Bacteria 3. Oxidation 8. Oxidation 4. Sulfur Compounds 9. Yeast 5. -
Wine Varietals and Others July 2015
JULY 2015 Please contact tasting rooms directly as these wines may be subject to availability Allegorie Bunting Wine Tasting Room Frog's Tooth Winery Ironstone Vineyards Mineral Wines Twisted Oak Winery 432 Main St, Murphys 397 Main St, Murphys 380 Main St, Ste 5, Murphys 1894 Six Mile Rd, Murphys 769 Dogtown Rd, Angels Camp 363 Main St, Murphys 209-728-9922 209-573-1295 209-728-2700 209-728-1251 209-743-4100 209-728-3000 www.allegoriewine.com www.buntingwinery.com www.frogstooth.com www.ironstonevineyards.com www.mineral-wines.com 4280 Red Hill Rd, Vallecito Artiste-red blend, Petite Baby Bunting, Cuvee Rouge, Barbera, Cabernet Sauvignon, Cabernet Franc, Cabernet Cabernet Franc, Meritage, 209-736-9080 Coquette-sparkling wine, Grenache, Marsanne, Fumé Blanc, Grenache, Sauvignon, Chardonnay, Merlot, Tempranillo, Vino del www.twistedoak.com Rendez-vous red blend, Mourvèdre, Muscat Canelli- Malbec, Marsanne, Meritage, Malbec, Meritage, Merlot, NV Oro, Viognier Albariño, *%#&@!, "Calaveras Tempranillo, Viognier, Zinfandel dessert, Rosé, Roussanne, Pinot Grigio, Tawny Toad- Champagne, Obsession Rosa" Mourvèdre Rosé, Syrah dessert, Viognier Symphony, Old Vine Zinfandel, Newsome-Harlow "Murgatroyd", "Parcel 17", Ayrael Vieux Vineyard & Petite Sirah, Pinot Grigio, Port, 403 Main St, Murphys Petite Sirah, "Pig Stai" port, Winery Chatom Vineyards and Gossamer Cellars Red Obsession, Syrah, 209-728-9817 "River of Skulls" Mourvèdre, 1690 Monge Ranch Rd Winery 90 Rock Creek Rd #9, Viognier www.nhvino.com Syrah, Syrah-Viognier, Wine Varietals and Others -
2019-Columbia-Gorge-AVA-Map.Pdf
WHERE TO STAY WHERE TO DINE WINE TOURS Balch Hotel Balch Hotel Bistro Martin’s Gorge Tours 40 South Heimrich St, Dufur, OR 97021 40 South Heimrich St, Dufur, OR 97021 503-349-1323 | martinsgorgetours.com 541-467-2277 | balchhotel.com 541-467-2277 | balchhotel.com/dine Scenic, guided wine tasting tours at premier local wineries. Perfect Elegant simplicity awaits you at this award-winning, boutique inn. Breakfast 8:30-10am Dinner 5-9 pm by Reservation outing for wedding parties, reunions, other groups or a couple’s Get away for rejuvenation, romance and re-connection, with vintage Whether outside under umbrellas on our slate patio or in the relaxed retreat. Discover area attractions from waterfalls to wineries, rooms, on-site dining, spa services, cozy library, sunny patio and elegance of our historic dining room, you’ll enjoy Light Fare that’s locally breweries, and hard cider... leave worries behind and experience the gardens with majestic Mt Hood view. Just 13 minutes off I-84 at The sourced and made from scratch. Simple, seasonal and satisfying with specials treasures of the The National Scenic Area. Charters and shuttles Dalles. Dinner by reservation; open year-round. on the weekends. Enjoy local wines and craft beer. Lunch by special request. available. Best Western Plus Hood River Inn MountNbarreL Wine Experience Boda’s Kitchen 541-490-8687 | mountnbarrel.com 1108 E. Marina Way, Hood River, OR 97031 404 Oak St., Hood River, OR 97031 All-inclusive wine country bike & shuttle tours. Taste gorge wine like 800-828-7873 | hoodriverinn.com 541-386-9876 | bodaskitchen.com a local with this exclusive wine and agricultural experience. -
The Taste Guide Through Frischeparadies
Bon The taste guide vivantthrough FrischeParadies It’s easy to have good taste: one is always satisfied with the best.Oscar Wilde Contents 6 12 14 ABOUT US SUSTAINABILITY WORKING AT FRISCHEPARADIES # Who we are # Sustainable business # An attractive # What we do # Certificates and employer # Our delivery areas quality seals 16 19 82 94 102 GASTRONOMY RANGES OWN BRANDS QSFP LOCATIONS # We are a partner FISH AND DUROC # The pinnacle of premium BERLIN for the gastronomy 20 SEAFOOD 83 PIG CHARLOTTENBURG sector BERLIN DRY MEAT AND PRENZLAUER BERG 30 POULTRY 84 GOODS ESSEN FRUIT AND FRUIT AND VEGETABLES FRANKFURT 40 VEGETABLE 85 FROM THAILAND FÜRTH CHEESE AND PRAWNS HAMBURG 48 DAIRY PRODUCTS 86 HÜRTH/COLOGNE 56 PASTA AND BREAD 88 OYSTERS INNSBRUCK LEIPZIG 64 SUNDRIES 89 CAVIAR MUNICH STUTTGART GLACIER 70 SWEETS 90 FISH FILLETS SMOKED 76 WINE AND MORE 91 SALMON 106 VINEGAR 92 AND OIL OUR SUPPLIERS 93 CONFISERIE # Selected partners 4 RECENTLY, AT ONE OF OUR STORES: ; A epdtio it prads. Victo let th d slid shu behin hi a hi sense ar suenl overcom w jubilao. A exo mi o fru aroma care hi nos an ckl hi tast bud. e, jus fe step furthe, h’ sur h hear th powerfu roa o th se a fres Atlan brz fi hi lung. nex secon , h blink i disbelie a hi i- ne ey reveal roin gr pastur fu o magnificen cal. ‘S thi i th Paradie pa- adis!’, h chuckle. : Wedo a lot of things differently Our motto: ... and better we leave no stone unturned We are dedicated to providing ou with the freshest and widest selection of products.