if you havent gathered by now, im sick of wine class. unorganized mess.
germany is the northernmost country making fine wines. it lays on the 50th parallel blah blah theyre totally fucked.
labeling laws 85% vintage 85% grape
Sunday, May 9, 2010
Sunday, May 2, 2010
New Zealand
long time crap. now they make benchmark sauv blanc
Certified Origin was created in 1996 but it has nothing to say about grapes etc
varietal must contain 85%
vintage must contain 95%
source must contain 80%
New Zealand is made up of two islands, North and South, and 10 wine regions, of which Gisborne, Hawkes Bay, and Marlborough are most important.
North Island
Hawkes bay is one of the oldest and best, on the eastern shore of the North Island, it gets the greatest number of hours of sunshine in the country
Variety of gravel soils, glacial and aluvial, Notably Gimlet Gravel from Gimlet road
Gisborne is on the most easternly tip. and produces the best Chardonnay. it replanted in the mid 80's after phylloxera with classic varietals, more than half chard
north island also produces chard and merlot, and some bigger sauv blanc that does well with oak
South Island is where the sauv blanc comes from
Marlborough is a broad flat valley with free draining gravel soils. there are few reds planted, and the region is renowned for its world class sauv blanc
Central Otago is a new upcoming area, very far south, away from the sea, hillside plantings
mostly Pinot Noir
Certified Origin was created in 1996 but it has nothing to say about grapes etc
varietal must contain 85%
vintage must contain 95%
source must contain 80%
New Zealand is made up of two islands, North and South, and 10 wine regions, of which Gisborne, Hawkes Bay, and Marlborough are most important.
North Island
Hawkes bay is one of the oldest and best, on the eastern shore of the North Island, it gets the greatest number of hours of sunshine in the country
Variety of gravel soils, glacial and aluvial, Notably Gimlet Gravel from Gimlet road
Gisborne is on the most easternly tip. and produces the best Chardonnay. it replanted in the mid 80's after phylloxera with classic varietals, more than half chard
north island also produces chard and merlot, and some bigger sauv blanc that does well with oak
South Island is where the sauv blanc comes from
Marlborough is a broad flat valley with free draining gravel soils. there are few reds planted, and the region is renowned for its world class sauv blanc
Central Otago is a new upcoming area, very far south, away from the sea, hillside plantings
mostly Pinot Noir
Australian regions
australia produces wine in 4 of its 6 states
best known, largest volume producer
chardonnay, cab sauv
swan river
one of the warmest and wettest. bulk sweet wine.
great southern
scattered collection of vineyards
reisling, shiraz, cab sauv-merlot blends
geographe
chardonnay and shiraz
Southern Australia
coonwarra one of the great regions
one of the southernmost, lowest degree days in Australia
slow ripening, frost hazards.
two main soils, black and red
Terra Rossa is the most important, rich red loam with limestone subsoil
Cabernet Sauv, and Shiraz
barossa valley
hillside plantings are best
hot and arid
most are fermented and aged in American oak
eden valley
long considered part of barossa, eden valley is quite different
stonier and more exposed
germanic reislings and
shiraz (the hill of grace)
mclaren vale
mesoclimate
beefy reds, shiraz and cab s
closer to ocean, chard and sauv blanc
clare valley
northernmost region in southern australia
hot and dry. irrigation needed
reisling and shiraz
langhorne creek
flat and warm
soft and ripe and most relaxed wines
long used as blending in the rest of the country
adelaide hills
easy drinking wines
sauv, chard, cab sauv, merlot, shirz
lots of olive groves
winemakers from all over the country source fruit here
kangaroo island
new region, elegant and cool
merlot and cab sauv
New South Wales
hunter valley
not an ideal place to grow grapes, but it is close to sydney. most northernly of australian regions. it is subtropical, with wildly varying vintages
shiraz is the classic red
chardonnay and semillon
mudgee
on the great dividing range, cool climate chard and cab s
very rich dense shiraz called mudgee mud
orange
high altitude volcanic soil on Mt Canobolas
sauv blanc, reisling, pinot noir
canberra
low yield old vine shiraz and viognier (like cote roti)
and some delicate pinot noirs
Victoria
north east
includes rutherglen, king valley, and glenrowan
produces sweet wines from moscatal and tokay
goulborn valley
extreme climate, hot summers, cold winters
grampians
formerly known as Great Western
one of the great sparkling wine regions
yarra valley
up and coming region with high standards
Western Australia
margret riverbest known, largest volume producer
chardonnay, cab sauv
swan river
one of the warmest and wettest. bulk sweet wine.
great southern
scattered collection of vineyards
reisling, shiraz, cab sauv-merlot blends
geographe
chardonnay and shiraz
Southern Australia
coonwarra one of the great regions
one of the southernmost, lowest degree days in Australia
slow ripening, frost hazards.
two main soils, black and red
Terra Rossa is the most important, rich red loam with limestone subsoil
Cabernet Sauv, and Shiraz
barossa valley
hillside plantings are best
hot and arid
most are fermented and aged in American oak
eden valley
long considered part of barossa, eden valley is quite different
stonier and more exposed
germanic reislings and
shiraz (the hill of grace)
mclaren vale
mesoclimate
beefy reds, shiraz and cab s
closer to ocean, chard and sauv blanc
clare valley
northernmost region in southern australia
hot and dry. irrigation needed
reisling and shiraz
langhorne creek
flat and warm
soft and ripe and most relaxed wines
long used as blending in the rest of the country
adelaide hills
easy drinking wines
sauv, chard, cab sauv, merlot, shirz
lots of olive groves
winemakers from all over the country source fruit here
kangaroo island
new region, elegant and cool
merlot and cab sauv
New South Wales
hunter valley
not an ideal place to grow grapes, but it is close to sydney. most northernly of australian regions. it is subtropical, with wildly varying vintages
shiraz is the classic red
chardonnay and semillon
mudgee
on the great dividing range, cool climate chard and cab s
very rich dense shiraz called mudgee mud
orange
high altitude volcanic soil on Mt Canobolas
sauv blanc, reisling, pinot noir
canberra
low yield old vine shiraz and viognier (like cote roti)
and some delicate pinot noirs
Victoria
north east
includes rutherglen, king valley, and glenrowan
produces sweet wines from moscatal and tokay
goulborn valley
extreme climate, hot summers, cold winters
grampians
formerly known as Great Western
one of the great sparkling wine regions
yarra valley
up and coming region with high standards
australia (sucks)
australias wine history began in 1788 were brought with settling convicts. jesus. good start.
most of their history it was sugar, high ABV fortified crap with little or no acid
wines can be blended with any other regions, there are almost zero laws.
Geographic Indicators or GI are basically named regions or sites. these pertain to place only and have no resonance on quality, rules, or anything else
to be labeled with a GI wines must be at least
80% of the stated source. Varieties must be listed in descending order, and it must be at least
85% to be labeled as a varietal.
Vintage must be 95%
most of their history it was sugar, high ABV fortified crap with little or no acid
wines can be blended with any other regions, there are almost zero laws.
Geographic Indicators or GI are basically named regions or sites. these pertain to place only and have no resonance on quality, rules, or anything else
to be labeled with a GI wines must be at least
80% of the stated source. Varieties must be listed in descending order, and it must be at least
85% to be labeled as a varietal.
Vintage must be 95%
Sunday, April 25, 2010
20 italian wine regions
Abruzzo - montelpulciano abruzzo
Aosta Valley - western alps along the french border
Apulia - the heel of the boot
Basilicata - instep
Calabria - toe of the boot
Campania - shin
Emilia -Romagna - north, around Bologna
Friuli - Venezia Giulia - friulano
Latium - surrounding Roma
Liguria - north coast, french side
Lombardy - central alps
Marches - adriatic side
Molise - lower adriatic
Piedmont - asti, barbera, barbaresco. No IGT
Sardinia - island
Sicily - island
Trentino - Alto Adige -eastern alps
Tuscany - where grapes preceeded mankind. Chianti, Brunello di Montalcino
Umbria - central
Veneto - Soave, Valpolicella
Aosta Valley - western alps along the french border
Apulia - the heel of the boot
Basilicata - instep
Calabria - toe of the boot
Campania - shin
Emilia -Romagna - north, around Bologna
Friuli - Venezia Giulia - friulano
Latium - surrounding Roma
Liguria - north coast, french side
Lombardy - central alps
Marches - adriatic side
Molise - lower adriatic
Piedmont - asti, barbera, barbaresco. No IGT
Sardinia - island
Sicily - island
Trentino - Alto Adige -eastern alps
Tuscany - where grapes preceeded mankind. Chianti, Brunello di Montalcino
Umbria - central
Veneto - Soave, Valpolicella
italian wine facts
three ways to label wine in italy
1. grape and region
moscato d'asti, brunello d'montelicino
2. regional name
chianti, soave
3 fantasy name
sassicia
--------------------------------------------------
italy didnt truly have electricity until the mid 1980s!
with it came refrigeration, and temperature controlled fermentation, resulting in more finesse especially in whites. slower fermentation creates more glycerol, adds elegance and ensures all the sugar is consumed but the yeasts.
vineyard management also led to improvements. no trellising, canopy management have improved the quality in the wines.
1. grape and region
moscato d'asti, brunello d'montelicino
2. regional name
chianti, soave
3 fantasy name
sassicia
--------------------------------------------------
italy didnt truly have electricity until the mid 1980s!
with it came refrigeration, and temperature controlled fermentation, resulting in more finesse especially in whites. slower fermentation creates more glycerol, adds elegance and ensures all the sugar is consumed but the yeasts.
vineyard management also led to improvements. no trellising, canopy management have improved the quality in the wines.
prosecco charmant
prosecco is the grape variety and the name of the wine
comes from the Veneto and made with the Charmat process
prosecco used to be trellised overhead, but because of the all the non-grape specific production required of the vine in this format, the wine was less than perfect. All the growing season went towards leaf production, and with the overhead trellis, it was impossible to trim the canopy, and the water and energy were lost in all the extra feet of trunk.
in the mid to late 80's these trellises were ripped up and replanted single guyot. with a much higher quality of wine has resulted
Charmant is also known as tank fermentation.
process is the wine is fermented bone dry, usually letting the resultant gas escape
(although the gas can be kept in the wine, and bottled with the first fermentation)
resulting dry still wine is placed in a tank with a chapeau, or a closed tank, and sugar and yeast are added.
not much is needed,
4g per liter for frizzante
6g per liter for spumante
plus extra for any desired residual sweetness. wine is pumped out of the tank, directly though a filter and bottled directly with gas but no yeast in the bottle.
comes from the Veneto and made with the Charmat process
prosecco used to be trellised overhead, but because of the all the non-grape specific production required of the vine in this format, the wine was less than perfect. All the growing season went towards leaf production, and with the overhead trellis, it was impossible to trim the canopy, and the water and energy were lost in all the extra feet of trunk.
in the mid to late 80's these trellises were ripped up and replanted single guyot. with a much higher quality of wine has resulted
Charmant is also known as tank fermentation.
process is the wine is fermented bone dry, usually letting the resultant gas escape
(although the gas can be kept in the wine, and bottled with the first fermentation)
resulting dry still wine is placed in a tank with a chapeau, or a closed tank, and sugar and yeast are added.
not much is needed,
4g per liter for frizzante
6g per liter for spumante
plus extra for any desired residual sweetness. wine is pumped out of the tank, directly though a filter and bottled directly with gas but no yeast in the bottle.
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