Grapes
来自: Jas
Chardonnay: Originating in Burgundy, where it produces such contrasting wines as the mineral-tasting Chablis and the multi-faceted, mouth-filling Montrachet, Chardonnay has conquered the world. The reason for this is its adaptability in terms of climate, soil, and methods of winemaking. All over the world, the Chardonnay grape produces, at the very least, pleasant wines, and very convincing, great wines if given the appropriate commitment. It is also better suited than any other white grape to vinification and maturation in barrels. Sauvignon Blanc: Related to the Cabernet varieties, Sauvignon Blanc is often blended with Semillon, where it shows its class in great dessert, or the dry Graves Bordeaux. Wines made from Sauvignon Blanc alone first appeared in the Loire, which reveal the aromas of blackcurrants and gooseberries, and have a fresh acidity combined with inimitable mineral overstones. If harvest early, sauvignon blanc develops grassy, vegetal aromas. It has become the sencond most popular white variety after Chardonnay. Riesling: Also known as Rhine Riesling and Johannisberg Riesling, this is, along with Chardonnay, one of the best white wine varieties in the world. Its homeland is the Rheingau (Germany), where as a superior, fairly late-ripening grape, it produces excellent wines with mineral and fruit dimensions, and also the Mosel valley, which is the most important region for this variety. Riesling retains its acidity as it matures, making it the ideal grape for various types of SPATLESE and AUSLESE wines. It loses its raciness, however, if planted in too warm a climate. Merlot: This highly productive variety is suitableoth for VARIETAL wines and for blending with stronger, more tannic grapes. The best results are achieved in France, in the Bordeaux region, particularly in Saint-Emilion and Pomerol, where some long-lived wines of the highest quality are produced. It is also popular in Switzerland's Ticino, northern Italy, and southeastern Europe. Merlot is fruity,velvety, and matures faster than Carbernet, but in pure varietal form has only lately attracted international attention. Carbernet Sauvigon: As the basis of the famous crus class of the French Medoc, this variety has risen to become the most popular red wine grape. Good Carbernet wines are dark red, smell of cedar and blackcurrants, have considerable body and a firm structure, and age extremely well. This late-ripening, robust variety flourishes in warmer climates, delevering high-qulity wines in California, Australia, South Africa, Chile, and also Italy and Spain. Pinot Noir: Pinot Noir is responsible for the famous red wines of France's Cote d'Or, and plays an important role in the Champange region. It was introduced to new areas by Cistercian monks, and found a place in Alsace, Germany, Austria, Swizterland, the northeast of Italy, and eastern Europe, Pinot Noir is one of the most challenging red grape varieties for a grower, since it requires a low yield and the utmost care during VINIFICATION to produce wines of convincing quality. Chenin Blanc: This great French variety from Anjou in the Loire has two distinctive chracteristics: it has a high natural acidity and is susceptible to botrytis. Depending on vintange, ripeness, and the intentions of the grower, Chenin from the Loire can produce a whole spectrum different wines, from sparkling, through bone dry, to wines which have extremely concentrated RESIDUAL SUGAR. In California and South Africa, Chenin Blanc is a very versatile grape. Even in a hot climate and with high yields, its level of acidity delivers balanced, but neutral varietals, which are commomly used in blends for everyday, mass-market wines. Gewurztraminer: Gewurztraminer is the most commonly planted variety of the Traminer vine. It has grayish-pink grapes that produce wines with a golden gleam and an unmistakable BOUQUET reminiscent of roses and Muscat. The low yielding but demanding variety is only really convincing if its grapes are harvested when very ripe. The most interesting wines are produced in Alsace, Germany, Switzerland, Austtria, and northern Italy, but is also planted widely in the wine-producing countries of eastern Europe, and can be found in the USA and New Zealand.
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