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Caiño Tinto
Caíño tinto (also known as Borraçal in Portuguese) is a red Galician wine grape variety that is also grown in Portugal's Vinho Verde wine region where it is known as Borraçal. In Spain, it is a permitted variety in the ''Denominación de Origens'' (DOs) of Rías Baixas and Ribeiro where it produces highly perfumed wines with noticeable tartness and high acidity An acid is a molecule or ion capable of either donating a proton (i.e. hydrogen cation, H+), known as a Brønsted–Lowry acid, or forming a covalent bond with an electron pair, known as a Lewis acid. The first category of acids are the ....J. Robinson ''Jancis Robinson's Guide to Wine Grapes'' pg 41 Oxford University Press 1996 Synonyms Among the synonyms that have been used to describe Caiño tinto and its wines are Azedo, Bagalhal, Bogalhal, Borraco, Borrasao, Bougalhal, Bovvaco, Cainho Gordo, Cainho Grande, Cainho Grosso, Caiño Gordo, Caiño Grosso, Esfarrapa, Esfarrapas, Espadeiro Redondo, Morraça ... [...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 Basin, Mediterranean region, Central Europe, and southwestern Asia, from Morocco and Portugal north to southern Germany and east to northern Iran. , there were between List of grape varieties, 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#Plants, hermaphrodite flowers, but ''sylvestris'' is plant sexuality, 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, Sultana (grape)#Raisins, sultanas, and Zante currant, currants. Grape leaves are used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portugal (wine)
Portuguese wine was mostly introduced by the Romans and other ancient Mediterranean peoples who traded with local coastal populations, mainly in the South. In pre-Roman Gallaecia-Lusitania times, the native peoples only drank beer and were unfamiliar with wine production. Portugal started to export its wines to Rome during the Roman Empire. Modern exports developed with trade to England after the Methuen Treaty in 1703. From this commerce a wide variety of wines started to be grown in Portugal. In 1758, one of the first wine-producing regions of the world, the '' Região Demarcada do Douro'' was created under the orientation of Marquis of Pombal, in the Douro Valley. Portugal has two wine-producing regions protected by UNESCO as World Heritage: the Douro Valley Wine Region (''Douro Vinhateiro'') and Pico Island Wine Region (''Ilha do Pico Vinhateira''). Portugal has a big variety of local kinds, producing a very wide variety of different wines with distinctive personality. His ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinho Verde
Vinho Verde (; , nonliterally 'young wine') refers to Portuguese wine that originated in the historic Minho Province in the far north of the country. The modern-day 'Vinho Verde' region, originally designated in 1908, includes the old Minho Province plus adjacent areas to the south. In 1976, the old province was dissolved. Vinho Verde is not a grape variety, it is a Denominação de Origem Controlada, DOC for the production of wine. The name means 'green wine', but translates as "young wine", with wine being released three to six months after the grapes are harvested. They may be Red wine, red, White wine, white or rosé, and they are usually consumed soon after bottling. A Vinho Verde can also be a sparkling, a Late Harvest or even Brandy. In its early years of production, the slight effervesce of the wine came from malolactic fermentation taking place in the bottle. In winemaking, this is usually considered a wine fault but Vinho Verde producers found that consumers liked the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galician Wine
Galician wine ( or ''Viño de Galicia'') is Spanish wine made in the autonomous community of Galicia in the northwestern Spain. It includes wine made in the provinces of A Coruña, Ourense, Pontevedra and Lugo. Within Galicia are five '' Denominacións de Orixe'' (DO): Monterrei, Rías Baixas, Ribeira Sacra, Ribeiro and Valdeorras. In recent years, the region has seen a resurgence in its wine industry led by the international acclaim being received by the Rías Baixas region for its Albariño wines.J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 295-296, 451, 575, 723 Oxford University Press 2006 Climate and geography Located along Spain's Atlantic coast, Galicia has a very wet climate with average rainfall of more than a year. The region receives over 2,000 hours of sunshine, which helps offset the effects of the high rainfall. The Serra dos Ancares mountain range forms the border with Castile and León to the east, and the Miño river forms part of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grape Variety
This list of grape varieties includes cultivated grapes, whether used for wine, or eating as a table grape, fresh or dried (raisin, Zante currant, currant, sultana (grape), 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 the Variety (botany), botanical varieties that must be named according to the International Code of Nomenclature for algae, fungi, and plants). 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, multispecies hybrid grapes below. ''Vitis vinifera'' (wine) Red grapes White grapes Rose grapes ''Vitis vinifera'' (table) Red table grapes * Black Corinth * Black Monukka * Black Rose (grape), Black Rose * Cardinal (grape), Cardinal * Mazza ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spain (wine)
Spanish wine ( or ) includes red, white, and sparkling wines produced throughout the country. Located on the Iberian Peninsula, Spain has over planted in wine grapes, making it the most widely planted wine-producing nation,K. MacNeil. ''The Wine Bible'', pp. 410–422, Workman Publishing 2001 . but the third largest producer of wine in the world, behind Italy and France and ahead of 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 second in wine exports and ninth in worldwide consumption, with Spaniards drinking, on average, 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 whites Albariño, Airén, Verdejo, Palomino, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Denominación De Origen
In Spain and Latin America, the (; )In other languages of Spain: * Catalan: (). * (). * (). is part of a regulatory geographical indication system used primarily for foodstuffs such as cheeses, condiments, honey, and meats, among others. In wines, it parallels the hierarchical systems of France (1935) and Italy (1963), although Rioja (1925) and Jerez (1933) preceded the full system. In foods, it performs a similar role, regulation of quality and geographical origin of products from Spain. There are five other designated categories solely for wine and a further three specifically covering food and condiments, all recognised by the European Union (EU). In Catalonia, two further categories – labelled A and Q – cover traditional Catalan artisan food products, but were not recognised by the EU In recent decades, the concept of the has been adopted by other countries, primarily in Latin America. In 2016, the use of the (DO) for wines was registered as a European Union ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rías Baixas (DO)
The Rías Baixas ( Galician for "Lower Rias") are a series of four estuarine inlets located on the southwestern coast of Galicia, Spain. They are the Ría de Muros e Noia, the Ría de Arousa, the Ría de Pontevedra, and the Ría de Vigo.Mendez & Vilas (2004), p. 196. The northernmost Rías Baixas begin below Cape Finisterre while the southernmost rias border the Portuguese coast, taking up the southern part of the Province of Coruña and the entire Province of Pontevedra. Its capital is the city of Pontevedra. Due to unique conditions, the Rías Baixas are rich in marine life which helps the fishing and aquaculture industry of the area. Beaches, marinas, distinctive towns, and plenty of water activities also attract tourists, providing another source of income. Geology Though individually distinct, each of the Rías Baixas share some common characteristics. They begin along the coastline of the Atlantic Ocean and jut inland, eventually meeting up with a river. Each ria ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ribeiro (DO)
Ribeiro is a Spanish Denominación de Origen Protegida (DOP) (''Denominación de Orixe Protexida'' in Galician) for wines located in the northwest of the province of Ourense ( Galicia, Spain), in the valleys formed by the Avia, Miño, and Arnoia rivers. It extends over the territories of nine municipalities in their entirety and includes parishes in five others. History The first mention of viticulture in Ribeiro comes from the writings of Strabo in the 2nd century BCE. Ancient stone wine presses dating from that period further prove the prevalence of winemaking during this period. After the fall of the Roman Empire, little is known about winemaking in the Ribeiro until the medieval period, when Christian monks founded several important monasteries in the Ribeiro region. These monks expanded viticulture to supply local monasteries with wine, and the monasteries became the main drivers of viticulture in the region, encouraging the plantation of vineyards through feudal c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Perfumed Wine
The aromas of wine are more diverse than its flavours. The human tongue is limited to the primary tastes perceived by taste receptors on the tongue – sourness, bitterness, saltiness, sweetness and savouriness. The wide array of fruit, earthy, leathery, floral, herbal, mineral, and woodsy flavour present in wine are derived from aroma notes sensed by the olfactory bulb.J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition p. 683 Oxford University Press 2006 In wine tasting, wine is sometimes smelled before taking a sip in order to identify some components of the wine that may be present. Different terms are used to describe what is being smelled. The most basic term is aroma which generally refers to a "pleasant" smell as opposed to odour which refers to an unpleasant smell or possible wine fault. The term aroma may be further distinguished from bouquet which generally refers to the smells that arise from the chemical reactions of fermentation and aging of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acidity (wine)
The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria. The measure of the amount of acidity in wine is known as the “ titratable acidity” or “total acidity”, which refers to the test that yields the total of all acids present, while strength of acidity is measured according to pH, with most wines having a pH between 2.9 and 3.9. Generally, the lower the pH, the higher the acidity in the wine. There is no direct connection between total acidity and pH (it is possible to find wines with a high pH for wine and high acidity). In wine tasting, the term “acidity” refers to the fresh, tart and sour attributes of the wine which are evaluated in relation to how well the acidity balances out the sweetness and bitter components ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
