May 08, 2007
Gewürztraminer
Gewürztraminer
From Wikipedia, the free encyclopedia
(Redirected from Gewurztraminer)
Gewürztraminer (IPA: /ɡəʼvɝtstɹəminɚ/, sounds like guh-VERTS-truh-MEE-ner; IPA: /ɡɛʼvyːʀtstʀamiːneʀ/ in German; Croatian: Traminac mirisavi; Hungarian: fűszeres tramini), sometimes referred to as Gewürz or Traminer, is a white wine grape variety that performs best in cooler climates. It is known for its spicy characteristics. The name literally means "Spice Traminer", and derives from the grape being a highly aromatic variant of its parent, simply called "Traminer".[1]
The characteristic of the wine, rather than any specific spice, is that there is a strong smell of lychees on the bouquet. This characteristic aroma means that Gewürztraminer is classified as an aromatic wine grape. Dry Gewürztraminer also have aromas of roses, passion fruit and floral notes. As such until recently it used to be considered as one of the few wines that is suitable to be enjoyed with curry and other Asian foods. But it can be over-aromatic for many after the first glass (see Matching Wine with Curry). The Gewürztraminer goes well with Munster cheese, and fleshy, fatty (oily) wild game.
It is believed to be related to Viognier, another aromatic grape. It is not uncommon to notice some spritzig (fine bubbles on the inside of the glass).
[edit] Places grown
In Europe the grape is typically grown in the Alsace region of France, Germany, Hungary, Moravia in the Czech Republic, Slovakia, Croatia, and in Bulgaria. In the United States, it is grown in California, Oregon, Michigan, Rhode Island, the Columbia Valley of Washington, Caddo County, Oklahoma, Texas, and the Finger Lakes Region of New York. Canadian regions where it is grown include the Okanagan Valley of British Columbia, the Niagara Peninsula, and the north shore of Lake Erie and Prince Edward County wine regions of Ontario. The grape is also grown in New Zealand,Australia and Chile. It is also a native grape to Trentino-Alto Adige/Südtirol, a higher altitude region in northeastern Italy. Unlike many Italian wines that receive Slovenian oak, this wine is aged in Austrian oak.
[edit] History
The difference between the grape Savagnin (Traminer/Savagnin Rosé) and Gewürztraminer is very small. The Office Internationale de la Vigne et du Vin states them to be extremely similar but separate. Traminer originated in the South Tyrolean village of Tramin. It is recorded that it was grown there from ca. 1000 until the 16th century. It was spread to Alsace through the Palatinate where Gewürz was added to its name. The longer name was adopted in Alsace in 1870. In 1973 the name Traminer was discontinued in Alsace except for in the Heiligensten area.
[edit] References
- ^ Stuart Wilson (1996). Understanding, Choosing, and Enjoying Wine. London: Hermes House, p. 88. ISBN 0-681-18585-6.
- Clark, Oz; Margaret Rand (2003). Grapes and Wines. London: Time Warner Books. ISBN 0-316-72653-2.
Viognier
Viognier
From Wikipedia, the free encyclopedia
Viognier (pronounced vee-own-YAY[1]) is a white wine grape.
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[edit] History
Viognier is very ancient grape which originated in Dalmatia. It is believed that it was brought to Rhône by the Romans. Some also believe that it has been growing in Rhône for at least 2,000 years.[2]
Viognier was once a fairly common grape, though it is now a rare white grape grown almost exclusively in the northern Rhône regions of France. Around the 1960s, the grape was almost extinct when there were only eight acres in Northern Rhône. The popularity of the wine, as well as its price, has risen and thus the number of plantings have increased. Rhône now has over 740 acres planted.[2]
[edit] Viticulture
Viognier is a difficult grape to grow because it is prone to mildew. It also has low and unpredictable yields and needs to be picked only when fully ripe. When the grape is picked too early, it fails to develop the full extent of its aromas and tastes.
[edit] Regional production
Viognier has been planted much more extensively around the world since the early 1990s. Both California and Australia now have significant amounts of land devoted to the Viognier grape. There are also notable increases in planting in other states of the United States and in other countries.
In France, Viognier is the single permitted grape variety in the famous appellations of Condrieu and Château Grillet, which are located on the west bank of the Rhône River, about 40 km south of Lyon. The wines of Condrieu are the most famous, and most expensive, Viogniers in the world.
The decline of Viognier in France from its historic peak has much to do with the disastrous introduction of Phylloxera insects from North America into Europe in the mid- and late-1800s, followed by the abandonment of the vineyards due to the chaos of World War I. By 1965, only about 30 acres (120,000 m²) of Viognier vines remained in France, and the variety was nearly extinct. Even as late as the mid-1980s, Viognier in France was endangered. Paralleling the growth of Viognier in the rest of the world, plantings in France have grown dramatically since then.
Viognier grapes can be difficult to grow and low yielding. The variety is not very resistant to disease. Some wine critics feel that the terroir (microclimate) of the regions of France where it traditionally is grown is essential to its best expression in wine. It should neither be picked too early nor too late if wine of the highest quality is to be made. The grape prefers warmer environments and a long growing season, but can grow in cooler areas as well. It is a grape with low acidity; it is sometimes used to soften wines made predominantly with the red Syrah grape (Côte Rôtie from France or The Laughing Magpie from South Australia being two examples), and is blended with other white and red varieties, but it can make outstanding wines by itself. The color and the aroma of the wine suggest a sweet wine but Viognier wines are predominantly dry, although sweet late-harvest dessert wines have been made.
The best quality Viognier wines are well-known for their floral aromas, due to terpenes, which are also found in Muscat and Riesling wines. There are also many other powerful flower and fruit aromas which can be perceived in these wines (more than one wine enthusiast has even detected aromas of Froot Loops breakfast cereal in Viognier), depending on where they were grown, the weather conditions and how old the vines were, with vines greater than twenty years old thought to be superior to younger vines. Although some of these wines, especially those from old vines and the late-harvest wines, are suitable for aging, most are intended to be consumed young. Viogniers more than three years old tend to lose much of the floral aromas that make this wine unique. Aging these wines will often yield a very crisp drinking wine which is almost completely flat in the nose.
[edit] External links
[edit] References
- Ron Herbst and Sharon Tyler Herbst; Wine Lover's Companion; Barron's; ISBN 0-8120-1479-0 (paperback, 1995)
[edit] Notes
Nebbiolo
Nebbiolo
From Wikipedia, the free encyclopedia
The Nebbiolo (Italian), or Nebieul (Piedmontese) is one of the most important wine grape varieties of Italy's Piedmont region.
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[edit] History
The grape is thought to derive its name from the piedmontese word nebbia which means fog. During harvest, generally in late October, a deep, intense fog sets into the Langhe region, where Nebieul thrives. An alternative (and maybe closer to truth) traditional explanation refers to the white milky veil that forms over the fruits as they reach maturity.
Its history is believed to start in the XIII century, and certainly it was cultivated since the 14th Century in Valtellina, an east-west valley in the Lombardy region at the foot of the Alps, north of Lake Como. Yet the first clear written references to this grape sort date back to the XIX century only. Until now Valtellina is the only region where Nebieul is grown in Italy outside Piedmont, along with the Aosta Valley.
Through genetic testing Vouillamoz and Schneider at UC Davis recently found Nebbiolo to be related to other Italian grape varieties; Nebbiolo Rosé, Freisa, Negrera, Rossola, Vespolina and Bubbierasco.
[edit] Calendary
- First leaves: in the first weeks of April.
- Blooming period: first 10 days in June.
- Harvest: at the end of October.
[edit] The wines
The grape is used to make wines such as Barolo, and Barbaresco. These deeply coloured wines can be massively tannic in youth with intriguing 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 complex aromas and flavours (fruits, flowers and a bit of spices) quite unique and thrilling. These wines often take years to become approachable as they require ageing to tame the tannins from the grapes. As part of a global trend begun in the 1990s, younger producers have sought to make their wines more approachable in their youth.
With limited production, the wines of Barolo and Barbaresco can often fetch large sums of money.
[edit] Synonyms
In various local districts the grape by the names :
- Spanna, in Province of Novara
- Picutener
- Chiavennasca, in Valtellina
[edit] Volumes
Sometimes the overall extension of the vineyards for a given sort foeas not exceed 2 hectares, leading to a very limited production in quantity. Crossed with the need for a long storage period before it can be sold this leads to an average high price, although it is a common local practice to buy young Nebieul wines at low price and then let them age in one's private wine cellars.
Although there are dozens of Nebbiolo clones and Nebbiolo is prominent in and famous for producing wines like Barolo, Barbaresco and Gattinara, the reality is that this variety makes barely 3% of all the wines produced in Piedmont. There are twice as many acres planted with Dolcetto and ten times as many planted with Barbera.
[edit] Nebbiolo in Other Wine Regions
Nebbiolo is grown in other wine regions throughout the world with limited success. The specific terrior of Piedmont is not reproduced elsewhere, and finding the right clone for use in particular sites in the New World has been difficult. A few producers who have persisted with the variety in both Australia and California have made some impressive wines.
[edit] External links
- Wines and Vines - Characteristics of Nebieul Wine including aging.
Sangiovese
Sangiovese
From Wikipedia, the free encyclopedia
Sangiovese is a red wine grape variety originating in Italy. It is most famous as the main component of the Chianti blend in Tuscany, but winemakers outside Italy are starting to experiment with it. Young sangiovese has fresh fruity flavours of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavours when aged in barrels.
The name derives from sanguis Jovis, "the blood of Jove" - it is also known as Sangiovese grosso, Brunello, Morellino, Prugnolo, Prugnolo gentile, San Gioveto, Sangioveto, Tignolo, Uva brunella, Uva Canina, Uvetta. [1]
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[edit] History
Sangiovese appears to have originated in Tuscany, where it was known by the 16th century. Recent DNA research by José Vouillamoz of the Istituto Agrario di San Michele all’Adige suggests that Sangiovese's ancestors are Ciliegiolo and Calabrese Montenuovo. The former is well known as an ancient variety in Tuscany, the latter is an almost-extinct relic.[2]
There are 14 clones of Sangiovese,[3] of which Brunello is one of the best regarded. There was an attempt to classify the clones into Sangiovese grosso (including Brunello) and Sangiovese piccolo families, but there seems to be little evidence to support this distinction.[3]
[edit] Distribution and Wines
[edit] Australia
Sangiovese is becoming increasingly popular as a red wine grape in Australia, having been introduced by the CSIRO in the late 1960's.[1] This is part of a growing trend in Australia to use a wider range of grape varieties for winemaking. Some wineries also use Sangiovese to make rosé wines. 2006 was the first year that an Australian wine maker made a dessert style Sangiovese. Called the "Dolce Nero" (sweet black - not to be confused with the synonym for Dolcetto or Douce Noir) this new style is made by Hamiltons Bluff wines in Canowindra NSW.
[edit] Italy
The traditional home of Sangiovese is in Tuscany, although it has spread to other regions of Italy. Although it can be found as a varietal, and as a single-variety wine such as Brunello di Montalcino or Sangiovese di Romagna, Sangiovese is most often found as the major component of blends such as Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano and Morellino di Scansano. The grape is also used to make some modern "Super Tuscan" wines like Tignanello.
Nowadays practically all Sangiovese in Tuscany is either Brunello or a very similar clone.
[edit] USA
Italian immigrants brought Sangiovese to California in the late 1800's [3], possibly at the Segheshio Family's "Chianti Station," near Geyserville. But it was never considered very important until the success of the Super Tuscans, since when there has been renewed interest in the grape.
[edit] Vine and Viticulture
Sangiovese vines are generally quite vigourous and disease resistant, but the berries are prone to rot. The small blue-black grapes are slow to ripen and thrive in hot, dry climates, but it is easy to produce quantity at the expense of quality.
[edit] References
Syrah/Shiraz
Shiraz (grape)
From Wikipedia, the free encyclopedia
(Redirected from Syrah)
Shiraz, or Syrah, is a variety of grape used in wine. It is called Syrah in France and most of the United States. In South Africa, Australia, and Canada it is known as Shiraz. In Australia it used to be called Hermitage up to the late 1980s. It should not be confused with Petite Sirah, a synonym for Durif, which is a different type of grape. Syrah is the offspring of two obscure French varieties, Dureza and Mondeuse Blanche. (Dureza, native to the Ardèche, Mondeuse Blanche "Black Mondeuse", native to the Savoie). The grape also has many other synonyms that 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.[1]
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[edit] Naming
Winemakers (or wine marketers) sometimes choose one name over the other to signify a stylistic difference in the wine they have made. "Syrah" labelled wines are sometimes thought to be more similar to Old World examples (presumably more elegant or restrained) such as Northern Rhône reds. "Shiraz" labelled wines are more similar to New World examples (presumably riper and fruitier), but even this rule of thumb is unevenly applied.[2]
[edit] Origin
The name of the grape Shiraz was taken from that of the city of Shiraz in Iran, near where the process of wine making possibly originated 7000 years ago.[3] Historic accounts state that the Syrah/Shiraz was brought into southern France by a returning crusader, Guy De'Sterimberg. He became a hermit and developed a vineyard on a steep hill where he lived in the Rhône River Valley. It became known as the Hermitage. In 1998, a study conducted at the University of California, Davis concluded that the grape variety in its modern cultivated form originated in the vicinity of the Northern Rhône valley of France, as the result of a cross of the "Dureza" and "Mondeuse Blanche" grape varieties;[4] and in 2001, using DNA analysis, this was proven to be the case.
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. 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. Shiraz 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.
[edit] Durif
Durif, or Petite Sirah, is a descendant of the Shiraz grape. It was created by Dr. Francois Durif, 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.
[edit] Wine
Shiraz is a grape variety widely used to make a dry red table wine. Shiraz is often vinified on its own, but is also frequently blended with other grape varieties, such as Cabernet Sauvignon, Merlot, Grenache, Mourvèdre and Viognier. It is grown in many wine producing regions around the world, with concentrations in Australia, The Rhone Valley in France, and America. It is often used as a blending grape in Spain and Italy as well.
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 palette. 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.[5]
Many premium Shiraz-based wines are at their best after some considerable time aged in a cellar (10-15 years). In Australia, Shiraz is also used to make the unique "sparkling Shiraz", a deep-red sparkling wine which also ages well. There is also a small amount of rosé wine produced from the Syrah grape. Before the popularity of Australian Shiraz wine it was very often used to make port.[6] A number of Australian winemakers also make a full-bodied sparkling dry shiraz, a red bubbly, that contains the complexity and sometimes earthy notes that are normally found in still wine.[7]
[edit] Taste
Wines made from Shiraz are often quite 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, 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, including winemakers' practices (such as oak barrel and yeast regimes), and terroir (the impact made by the soil, weather, and aspect where the grapes are grown).
[edit] Australian Shiraz
The Shiraz grape was introduced into Australia in 1832 by James Busby, an immigrant who brought vine clippings from Europe with him.[4] Today it is Australia's most popular red grape, but Shiraz has not always been in favor in Australia; in the 1970s white wine was so popular growers were ripping out unprofitable Shiraz and Grenache vineyards, even those with very old vines. Many factors, including the success of brands like Lindemans and Jacob's Creek in the UK, as well as Rosemount in the US, were responsible for plantings expanding dramatically through 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.
South Australian regions tend to be the most highly regarded for Shiraz in Australia. Regions such as the Barossa Valley, McLaren Vale and the Clare Valley have consistently produced some of the country's best Shiraz for several decades. These regions tend to produce very full bodied, high alcohol wines (between 13.5 and 16%).
Notable Victorian regions include Heathcote, roughly 2 hours north of Melbourne and Bendigo, 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.
[edit] French Syrah
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.[2]
Syrah is also a key component to many blends. In the late 18th and early 19th centuries, it was sometimes added to certain Bordeaux to improve the wine.[8] It may be used to add structure and color to Grenache in southern Rhône blends, including Châteauneuf-du-Pape.[9] Syrah is also the only red grape used in the wines of the northern Rhône.[10]
[edit] American Syrah
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.[11] 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."[12] Although most plantings of the grape are in California, there are increasing amounts of it being grown in Washington state.
California Syrahs, much like those in France, vary a great deal based 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 mountainous ones, tend to produce varietal-based wines that can stand on their own.[13] Syrah was introduced into Washington state in 1985 by the Woodinville, Washington Columbia Winery. 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.[14]
[edit] Notes
- ^ Jancis Robinson Vines, Grapes & Wine pg 90 Octopus Publishing 1986 ISBN 978-1-85732-999-5
- ^ a b Oz Clark&Margaret Rand (2001). Oz Clarke's Encyclopedia of Grapes. Hardcourt,inc, pg 250. ISBN 0-15-100714-4.
- ^ Mark Berkowitz. World's Earliest Wine. Archaeology. Retrieved on 2006-12-27.
- ^ a b Oz Clark&Margaret Rand (2001). Oz Clarke's Encyclopedia of Grapes. Hardcourt,inc, pg 247. ISBN 0-15-100714-4.
- ^ Jancis Robinson (2005-15-10). Viognier - it's everywhere nowadays.
- ^ Karen MacNeil (2001). The Wine Bible. Workman Publishing Company, pg 786. ISBN 1-56305-434-5.
- ^ W. Blake Gray. "RED FIZZ Australian-style red bubbly is a grown-up pleasure", San Francisco Chronicle, 2005-26-05. Retrieved on 2006-10-14.
- ^ Oz Clark&Margaret Rand (2001). Oz Clarke's Encyclopedia of Grapes. Hardcourt,inc, pg 247. ISBN 0-15-100714-4.
- ^ Jancis Robinson (2003). Jancis Robinson's Wine Course. Abbeville Press, pg 152. ISBN 0-7892-0883-0.
- ^ (2005) in Jancis Robinson: Oxford Companion to Wine. Oxford University Press., pg 572. ISBN 978-0-19-860990-2.
- ^ Oz Clark&Margaret Rand (2001). Oz Clarke's Encyclopedia of Grapes. Hardcourt,inc, pg 250. ISBN 0-15-100714-4.
- ^ Jancis Robinson (2003). Jancis Robinson's Wine Course. Abbeville Press, pg 152. ISBN 0-7892-0883-0.
- ^ Oz Clark&Margaret Rand (2001). Oz Clarke's Encyclopedia of Grapes. Hardcourt,inc, pgs 252-253. ISBN 0-15-100714-4.
- ^ Oz Clark&Margaret Rand (2001). Oz Clarke's Encyclopedia of Grapes. Hardcourt,inc, pg 253. ISBN 0-15-100714-4.
[edit] External links
Zinfandel
Zinfandel
From Wikipedia, the free encyclopedia
| Zinfandel | |
|---|---|
 | |
| Zinfandel grapes on the vine | |
| Species: | Vitis vinifera |
| Also called: | Zin, Primitivo, Crljenak Kaštelanski |
| Origin: |  Croatia |
| Notable regions: | California (see notable regions) |
Zinfandel (also referred to as the zinfindel, zinfandal, zeinfandall, zinfardell and Black St. Peters during the 19th century), in Europe known as Primitivo and in Croatia as Crljenak Kaštelanski, is a red-skinned wine grape. Commonly referred to as Zin, it is used to produce a popular California wine, known for its intense fruitiness, lush texture, and high alcohol content.
Contents[hide] |
[edit] Background
Typically, Zinfandel wine tastes spicy and fruity. Vintners use Zinfandel grapes to produce a wide range of wine styles including sweet White Zinfandels, light-bodied reds reminiscent of Beaujolais nouveau, full bodied dry reds, sweet late harvest dessert wines, and ports. Most serious wine critics in the 1970s-1980's considered White Zinfandel to be insipid and uninteresting, while many also consider the heavy styles to be too high in alcohol, making wines that are too "hot" and not food friendly. The producers of Zinfandel made a shift from the 1990s into the new millennium with the production style for their dry reds. Although high in alcohol, as much as 15 percent or more, the wines have thrown off their hot abrasive flavors and the wines have evolved with gentle tannins, and are stated to be rich and tasty from ripe fruit flavors brought out by newer fermentation techniques. This new style of Zinfandel created age worthy Zinfandels of remarkable complexity and finesse, although always with great vigor and power. White Zinfandel also has evolved to contain fuller fruit flavors and less of the cloying sweet flavors which were so reviled in the past.[1]
[edit] History
Zinfandel was brought to the United States (Long Island) from a varietal collection of the Imperial State Nursery of Vienna in the 1820s. In the cooler climates it was grown in greenhouses. In California the first Zinfandel vineyards were planted in the 1830s. Its popularity grew swiftly, and by the end of the 19th century it became the most widespread variety in the US.
Vintners have grown Zinfandel in quantity for over one hundred years. Many of the oldest wineries in California grow Zinfandel and the vines are now treated almost like historic landmarks. At the start of prohibition Zinfandel was California's most popular and successful variety. During prohibition, limited home winemaking and the production of sacramental wine was allowed, and Zinfandel remained popular with Northern California's home wine makers. However, on the East Coast Zinfandel fell in popularity and was replaced by thicker-skinned varieties. Zinfandel's tight bunches left its thin skins susceptible to rot on the slow train rides to Eastern home wine makers. The creation of White Zinfandel in the 1970s further saved the vines by providing a larger market for the grape. In the 1990s the market for premium wine increased sufficiently that old vine Zinfandel became valuable on its own.
Zinfandel is grown by over 200 producers, and now accounts for over 23% of the total vineyard territory. Its quality and character largely depend on the place of cultivation, the age of the vineyard, and the winemaking technology. Zinfandel became so popular that in 1991 the association of Zinfandel Advocates and Producers (ZAP) was founded with the objective to promote the varietal and wine, and support scientific research on Zinfandel — particularly its origin.
[edit] Research on Zinfandel's Origin
Although similar to other varieties of the Vitis vinifera imported from Europe, Zinfandel was long considered "America's vine and wine." The earliest discovery concerning its origin occurred when Austin Goheen, a professor at UC Davis visited Italy in 1967, where he tasted different wines and noticed that the varietal called Primitivo reminded him of Zinfandel. His subsequent comparative study of Zinfandel and Primitivo concluded that they were identical.[2] Geneticist Carole Meredith from UC Davis later confirmed this conclusion using a DNA fingerprinting technique. The fact that Primitivo was introduced in Italy after Zinfandel first appeared in the United States left the question of its origin unsettled, although evidence suggested that it was brought to the Italian region of Puglia from the East Adriatic, indicating that the origin of Zinfandel may lie on the Croatian coast.
Because of its morphologic similarity with Primitivo and Zinfandel, Plavac Mali was first considered Zinfandel's ancestor in the 1980s, a hypothesis that acquired more supporters with the passing of time. In the late 1990s Professor Meredith embarked on a DNA search for the true origin of Zinfandel. Aided by some American producers (including Miljenko Grgić, an American wine-maker of Croatian descent) and her collaborators from the School of Agriculture of the University of Zagreb (Ivan Pejić, Edi Maletić, Jasminka Karoglan Kontić, Nikola Mirošević), she toured Dalmatia and collected over 150 samples of Plavac Mali. DNA testing, however, showed that Zinfandel and Plavac Mali are two different varieties — in fact, Zinfandel is actually a parent of Plavac Mali. Eventually the Croatian scientists Maletić and Pejić found the other parent of Plavac Mali: an ancient variety called Dobričić from the island of Šolta. This narrowed down the search area to the islands of Šolta, Brač, and Čiovo, and the central Dalmatian coastal strip. Meredith and the Croatian scientists embarked on a long, detailed search throughout these regions. Included among the numerous samples was Crljenak Kaštelanski, taken in 2001 from the vineyard of Ivica Radunić in Kaštel Novi. DNA testing confirmed that Crljenak Kaštelanski and Zinfandel have the same genetic profile. The origin of Zinfandel had been found.
Knowledge of Zinfandel's ancestry came close to being lost forever. The existence of Crljenak Kaštelanski could be found in only one vineyard containing thousands of vines and dozens of varieties, of which only nine vines were Zinfandel. Vineyards get replanted periodically, and nobody recognized anything special about this particular vineyard, so it is likely that in a few years Crljenak Kaštelanski might have ceased to exist.
Additional proof of the Croatian origin of Zinfandel came with the discovery that many other Croatian autochthonous varieties are closely related to Zinfandel / Primitivo / Crljenak Kaštelanski – a varietal that Meredith now calls "ZPC."[3]
[edit] Notable Regions
The following regions are known for producing Zinfandel:
|
[edit] External links
[edit] Notes
[edit] Works Cited
- Sullivan, Charles L., Zinfandel: A History of a Grape and its Wine. Berkley, Los Angeles: University of California Press, 2003
- Meridith, Carole ., "Stated Meeting Report: Science as a window to wine history". Proceeds of the 1863rd Stated Meeting of the American Academy of Arts and Sciences, 2003
Sauvignon Blanc
Sauvignon blanc
From Wikipedia, the free encyclopedia
| Sauvignon blanc | |
|---|---|
 | |
| Ripe Sauvignon blanc grapes | |
| Species: | Vitis Vinifera |
| Also called: | Sauvignon Jaune, Blanc Fume (France), Muskat-Silvaner (Germany & Austria), Fume Blanc |
| Origin: |  France |
| Notable regions: | New Zealand, California, Loire Valley, Bordeaux |
| Notable wines: | Sauternes |
| Hazards: | Powdery mildew, Oidium, Black rot, and Botrytis cinerea, |
Sauvignon blanc is a green-skinned grape variety which originates from the Bordeaux region of France. The grape gets it name from the French word sauvage ("wild") and blanc ("white") due to its early origins as a indigenous grape in western France. [1] It is now planted in many of the world's wine regions, producing a crisp, dry, and refreshing white varietal wine. Conversely, the grape is also a component of the famous dessert wines from Sauternes and Barsac. Sauvignon blanc is widely cultivated in France, New Zealand and California.[2]
Depending on climate, the flavor can range from aggressively grassy to sweetly tropical. Wine experts often use the phrase "cat's pee on a gooseberry bush" as a favorable description of Sauvignon blanc from the Loire Valley and New Zealand.[3] [4] Sauvignon blanc, when slightly chilled, pairs well with fish or cheese, particularly Chevre. It is also known as one of the few wines that can pair well with sushi.[5]
Along with Riesling, Sauvignon blanc was one of the first fine wines to be bottled with a screwcap in commercial quantities, especially by New Zealand producers. The wine is usually consumed young, as it does not particularly benefit from aging. Dry and sweet white Bordeaux, typically made with Sauvignon blanc as a major component, is the one exception.
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[edit] History
The Sauvignon blanc grape traces its origins to western France in the Loire Valley and Bordeaux Regions. 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 Sauvignoasse) as well as the Sauvignon blanc pink mutation Sauvignon gris. Prior to the phylloxera epidemic, these interspersed cuttings were transported to Chile where the field blends are still common today. [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 vineyards of Sauternes Chateau 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. The grape was first introduced to New Zealand in the 1970s as an experimental planting of a white wine grape to blend with Müller-Thurgau. [8] The grape has no known relation to the Sauvignon Rosé mutation found in the Loire Valley of France.[6]
[edit] Climate and geography
The Sauvignon blanc grape tends to buds late but ripens early, which allows it to performs well in sunny climates without overwhelming heat. In warm regions such as Australia and California, the grape flourishes in the cooler climate appellations.[6] In areas where it is subjected to high heat, the grape will quickly become over-ripe and produce wines with dull flavors and flat acidity.[9]
The grape originated in France, in the regions of Bordeaux and the Loire Valley. Plantings in California, Australia, Chile and South Africa are also extensive, and Sauvignon Blanc is steadily increasing in popularity as white wine drinkers seek alternatives to Chardonnay. The grape can also be found in Italy and Eastern Europe.[2]
Global warming has had an affect on the Sauvignon blanc grape, with the rising global temperatures causing farmers to harvest the grapes earlier then they have in the past.[9]
[edit] France
In France, Sauvignon blanc is grown in the maritime climate of Bordeaux and Sauternes 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 terroir characteristics of the soil and the different elements that it imparts to the wine. The chalk and Kimmeridgean marl of Sancerre and Pouilly produces wines of richness and complexity while more compact chalk soils tend to add more finesse and perfume to the wine. The gravel soil found near the Loire River and its tributaries impart spicy and floral flavors. Vines planted in flint tend to produce the most vigorous and longest lasting wines. [9]
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. [10]
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 principle grape in Château Pétrus' Pavillon Blanc, [11]
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 grapes tend to ripen 1-2 weeks earlier and can 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. [12]
In the northern Rhône Valley, Sauvignon blanc is often blended with Tresallier to form a tart white wine. [13]
[edit] New Zealand and Australia
In the 1990s, Sauvignon blanc wines from the maritime climate of New Zealand, particularly the South Island, became popular on the wine market. In the Marlborough region, sandy soils over slate shingles are the most desirable locations due to the good drainage of the soil and the poor fertility that encourages the vine to concentrate 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 tend to 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 New Zealand producers must make, that add a unique element to New Zealand Sauvignon blanc. [9]
The long narrow geography of the South Island, ensures that the no vineyard is more then 80 miles from the coast. The cool, maritime climate allows for a long and steady growing season for the grapes to ripen in and develop its natural balance of acids and sugars. This brings out the flavors and intensity that New Zealand S