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Macabeo
Macabeo, also called Viura or Macabeu (, ), is a white variety of wine grape. It is widely grown in the Rioja region of northeastern Spain, the Cava producing areas south of Barcelona, and the Languedoc-Roussillon region of France. Spanish plantations stood at nearly in 2015, making it the second most grown white grape variety in Spain. In France, plantations accounted for in 2007. Since 2009, some Macabeo is grown in Israel. Styles and winemaking 
The grape is mostly used to make mildly acidic and young white wines mostly suitable for early co ...
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Spanish Wine
Spanish wine () includes red, white, and sparkling wines produced throughout the country. Located on the Iberian Peninsula, Spain has over 1.2 million hectares (2.9 million acres) planted in wine grapes, making it the most widely planted wine-producing nation,K. MacNeil ''The Wine Bible'' pg 410-422 Workman Publishing 2001 but the second largest producer of wine in the world, behind Italy and ahead of France and the United States. This is due, in part, to the very low yields and wide spacing of the old vines planted on the dry soils found in some of the Spanish wine regions. The country is ninth in worldwide consumption with Spaniards drinking, on average, 21.6 litres (5.7 US gal) per person a year. The country has an abundance of native grape varieties, with over 400 varieties planted throughout Spain, though 88 percent of the country's wine production is from only 20 grapes — including the reds Tempranillo, Bobal, Garnacha, and Monastrell; the whit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Grape Varieties
This list of grape varieties includes cultivated grapes, whether used for wine, or eating as a table grape, fresh or dried (raisin, currant, sultana). For a complete list of all grape species including those unimportant to agriculture, see Vitis. The term ''grape variety'' refers to cultivars rather than actual botanical varieties according to the International Code of Nomenclature for Cultivated Plants, because they are propagated by cuttings and may have unstable reproductive properties. However, the term ''variety'' has become so entrenched in viticulture that any change to using the term ''cultivar'' instead is unlikely. Single species grapes While some of the grapes in this list are hybrids, they are hybridized within a single species. For those grapes hybridized across species, known as interspecific hybrids, see the section on multispecies hybrid grapes below. ''Vitis vinifera'' (wine) Red grapes White grapes Rose Grapes ''Vitis vinifera'' (table) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cava (Spanish Wine)
''Cava'' (, plural ''cavas'') is a sparkling wine of '' Denominación de Origen'' (DO) status from Spain. It may be white (''blanco'') or rosé (''rosado''). The Macabeo, Parellada and Xarel·lo are the most popular and traditional grape varieties for producing cava. Only wines produced in the traditional method may be labelled "cava"; those produced by other processes may only be called "sparkling wines" (''vinos espumosos''). About 95% of all cava is produced in the Penedès area in Catalonia, Spain, with the village of Sant Sadurní d'Anoia being home to many of the largest Catalan production houses. The two major producers are Codorníu and Freixenet. Cava is also produced in other villages in Aragon, Castile and León, Extremadura, La Rioja, Basque Country, Navarre and Valencia. Marketing Cava as "Spanish champagne" is no longer permitted under European Union law, since Champagne has a Protected Geographical Status (PGS). Colloquially it is still called ''champán'' or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xarel·lo
Xarel·lo () is a white grape variety of Spanish origin specially grown in Catalonia. It is a cross between Brustiano faux and 'Gibi', a synonym for the Spanish Hebén grape. With Macabeo and Parellada, Xarel·lo is one of the three traditional varieties used to make the sparkling wine cava. Spanish plantations stood at in 2008. Xarel·lo wine can be strongly flavored and is more aromatic In chemistry, aromaticity is a chemical property of cyclic ( ring-shaped), ''typically'' planar (flat) molecular structures with pi bonds in resonance (those containing delocalized electrons) that gives increased stability compared to s ... than the other two cava grape varieties. While historically the grape was only produced as part of regional blend in Penedès and Cava, modern winemaking has evolved in the last 20 years to where it is being seen in the form of varietal wines. High-end Cavas have been produced which feature the grape prominently such as Gramona's Enoteca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vitis Vinifera
''Vitis vinifera'', the common grape vine, is a species of flowering plant, native to the Mediterranean region, Central Europe, and southwestern Asia, from Morocco and Portugal north to southern Germany and east to northern Iran. There are currently between 5,000 and 10,000 varieties of ''Vitis vinifera'' grapes though only a few are of commercial significance for wine and table grape production. The wild grape is often classified as ''Vitis vinifera'' ''sylvestris'' (in some classifications considered ''Vitis sylvestris''), with ''Vitis vinifera'' ''vinifera'' restricted to cultivated forms. Domesticated vines have hermaphrodite flowers, but ''sylvestris'' is dioecious (male and female flowers on separate plants) and pollination is required for fruit to develop. Grapes can be eaten fresh or dried to produce raisins, sultanas, and currants. Grape leaves are used in the cuisine of many cultures. The fresh grapes can also be processed into juice that is fermented to make wine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford Companion To Wine
''The Oxford Companion to Wine'' (''OCW'') is a book in the series of Oxford Companions published by Oxford University Press. The book provides an alphabetically arranged reference to wine, compiled and edited by Jancis Robinson, with contributions by several wine writers including Hugh Johnson, Michael Broadbent, and James Halliday, and experts such as viticulturist Richard Smart and oenologist Pascal Ribéreau-Gayon. The contract for the first edition was signed in 1988, and after five years of writing it was published in 1994.Jolley, Malcolm, gremolata.coJancis Robinson Interview accessed on April 4, 2008 The second edition was published in 1999 and the third in 2006. The fourth edition, published in 2015, contains nearly 4,000 entries (300 of them completely new) over about 850 pages with contributions from 187 people. Entries for individuals are limited by the strict criteria of "a long track record" and "global significance"; hence French worldwide consulting oenologis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vin Doux Naturel
Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. In the course of some centuries, winemakers have developed many different styles of fortified wine, including port, sherry, madeira, Marsala, Commandaria wine, and the aromatised wine vermouth. Production One reason for fortifying wine was to preserve it, since ethanol is also a natural antiseptic. Even though other preservation methods now exist, fortification continues to be used because the process can add distinct flavors to the finished product. Although grape brandy is most commonly added to produce fortified wines, the additional alcohol may also be neutral spirit that has been made from grapes, grain, sugar beets or sugarcane. Regional appellation laws may dictate the types of spirit that are permitted for fortification. For example, in the U.S. only spirits made from the same fruit as the wine may be added. The source of the additional alcohol and the method of its disti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fortified Wine
Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. In the course of some centuries, winemakers have developed many different styles of fortified wine, including port, sherry, madeira, Marsala, Commandaria wine, and the aromatised wine vermouth. Production One reason for fortifying wine was to preserve it, since ethanol is also a natural antiseptic. Even though other preservation methods now exist, fortification continues to be used because the process can add distinct flavors to the finished product. Although grape brandy is most commonly added to produce fortified wines, the additional alcohol may also be neutral spirit that has been made from grapes, grain, sugar beets or sugarcane. Regional appellation laws may dictate the types of spirit that are permitted for fortification. For example, in the U.S. only spirits made from the same fruit as the wine may be added. The source of the additional alcohol and the method of its disti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roussillon
Roussillon ( , , ; ca, Rosselló ; oc, Rosselhon ) is a historical province of France that largely corresponded to the County of Roussillon and part of the County of Cerdagne of the former Principality of Catalonia. It is part of the region of ''Northern Catalonia'' or ''French Catalonia'' (the former used by Catalan-speakers and the latter used by French-speakers), corresponding roughly to the present-day southern French ''département'' of Pyrénées-Orientales (with Roussillon, Conflent, and Fenouillèdes) in the former region of Languedoc-Roussillon (today Occitanie). History The name ''Roussillon'' is derived from Ruscino (Rosceliona, Castel Rossello), a small fortified place near modern-day Perpignan where Gaulish chieftains met to consider Hannibal's request for a conference. The region formed part of the Roman province of Gallia Narbonensis from 121 BC to AD 462, when it was ceded with the rest of Septimania to the Visigoth Theodoric II. His successor, Amala ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Obsello Absinthe
Obsello Absinthe Verte, or simply Obsello was a brand of absinthe. Obsello was an award-winning "Verte" or green absinthe that was manufactured by distillation from eight herbs including grand wormwood. Obsello was distilled in California. Production process Obsello was a distilled verte, meaning that it was distilled from whole herbs steeped in alcohol, and colored using chlorophyl extracted from the herbs in a secondary maceration. According to the company's website (now taken down), it was a natural product made in a historical manner. The ingredients included wormwood, Alicante anise, fennel, and five other herbs, spices, roots, and flowers. The product contained less than 10 mg per kg of thujone Thujone () is a ketone and a monoterpene that occurs predominantly in two diastereomeric ( epimeric) forms: (−)-α-thujone and (+)-β-thujone. Though it is best known as a chemical compound in the spirit absinthe, it is unlikely to be responsi ... in its final bottled s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parellada
Parellada () is a Spanish white grape variety of Catalan origin specially grown in Catalonia, Spain. With Macabeu and Xarel·lo, it is one of the three traditional varieties used to make the sparkling wine Cava, which is primarily produced in Catalonia. Besides its use in Cava, it is used mostly for blending in young white wines, although some more ambitious oaked blends with Chardonnay and Sauvignon blanc is a green-skinned grape variety that originates from the Bordeaux region of France. The grape most likely gets its name from the French words ''sauvage'' ("wild") and ''blanc'' ("white") due to its early origins as an indigenous grape in ... are also used. Spanish plantations stood at in 2004, Its good acidity and freshness make these wines extremely suitable for the aperitif. Synonyms Parellada is also known by the following synonyms: [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garnacha Blanca
Grenache blanc (also known as garnatxa blanca in Catalonia) is a variety of white wine grape that is related to the red grape Grenache. It is mostly found in Rhône wine blends and in northeast Spain. Its wines are characterized by high alcohol and low acidity, with citrus and or herbaceous notes. Its vigor can lead to overproduction and flabbiness. However, if yields are controlled, it can contribute flavor and length to blends, particularly with Roussanne. Since the 1980s, it has been the fifth most widely planted white wine grape in France after Ugni blanc, Chardonnay, Semillon and Sauvignon blanc.J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 334 Oxford University Press 2006 History Grenache blanc is thought to have originated as a mutation of the red version of Grenache in Spain. It then spread across the Pyrenees to France, finding a second home in the Rhône.Oz Clarke ''Encyclopedia of Grapes'' pg 113 Harcourt Books 2001 Wine regions Grenache b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
