This presumably provided the inspiration for the Catalan company currently rebranding itself as Familia Torres when they put classified ads in local papers asking people to look out for unidentified vine varieties. These sort of researches are being undertaken in much of the Old World of wine, and even in some of the longer-established corners of the New World.
There are some wine bars in Melbourne where you can be hard pushed to find an old-school Cabernet or Shiraz. Severe weather is widening the range of grape varieties from which wine is made today in other ways too. Czech and Slovak vine breeders have been developing crossings that will ripen early enough for their continental climate, and their counterparts in Minnesota and Wisconsin have come up with cold-hardy hybrids suitable for the harsh winters there.
Brianna, La Crescent, Frontenac and Marquette have already proved popular with local wine consumers. Brianna alone has 93 different parents, from seven different vine species in addition to Vitis vinifera, the most common species for wine grapes. Furthermore, it takes three years to produce the first crop from just-planted vines, and many more years before there is real concentration of flavour, so this is a gradual evolution of choice for wine drinkers.
With Robinson's Guide, simply find the grape variety on the label--or, if not listed, turn to Robinson's unique Grapes Behind the Names appendix in the back--look up the entry on that grape, and you will discover everything you need to know to make an informed decision to buy or pass. With Jancis Robinson by your side, you can evaluate a bottle of wine on the spot, no matter where, when, or by whom it has been produced. Wine is now one of the most popular drinks in the world. Many wine drinkers wish they knew more about it without having to understand every detail or go on a wine course.
From the difference between red and white, to the shape of bottles and their labels, descriptions of taste, colour and smell, to pairing wine with food and the price-quality correlation, Robinson helps us make the most of this mysteriously delicious drink. Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine presents almost 4, entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine, from its origins to the present day.
The esteemed contributors including over 50 new to this edition range from internationally renowned academics to some of the most famous wine writers and wine specialists in the world. Now exhaustively updated, this fourth edition incorporates the very latest international research to present over new entries on topics ranging from additives and wine apps to WSET and Zelen.
Over 60 per cent of all entries have been revised; and useful lists and statistics are appended, including a unique list of the world's controlled appellations and their permitted grape varieties, as well as vineyard area, wine production and consumption by country.
Illustrated with almost 30 updated maps of every important wine region in the world, many useful charts and diagrams, and 16 stunning colour photographs, this Companion is unlike any other wine book, offering an understanding of wine in all of its wider contexts--notably historical, cultural, and scientific--and serving as a truly companionable point of reference into which any wine-lover can dip and browse.
New to this editionComprehensively revised and updated throughout Over brand-new entries Significant new updates on hundreds of topics such as China, screwcaps, and the origins of viniculture Impressive global coverage of wine regions, including new entries on Alaska, Lesotho, Norway, and Tahiti Includes brand-new colour photographs and black and white line drawings Maps of wine regions have been updated.
Master of Wine Jancis Robinson has created this wine tasting course based around practical exercises that will guide you from your first sips to confident, well-informed gulps.
Clearly divided into theory and practise, this workbook first provides all the information you need before you put it into practise. Learn the correct way to taste wine and enjoy the tasting exercises specially devised by Jancis based on readily available and inexpensive bottle. Learn how to recognise the most popular grape varieties from Chardonnay to Riesling, Pinot Noir to Cabernet Sauvignon, and why you should choose a good sparkling wine over cheap Champagne.
There is advice on choosing from a wine list and how to match food with wine. How to Taste will awaken the wine connoisseur in us all.
Filled with lush artwork, a definitive resource, organized in a handy A-to-Z format, provides vibrant descriptions of different varieties of grapes throughout the world, detailing their history, geography, character, and cultural context, and features a glossary of technical terms, an index of grape names and their synonyms, and a general index. Approaching wine through grapes is in tune with the way consumers now think and learn about wine.
Most wines, especially those from the Americas, Australasia and South Africa, are now sold under the name of the grape variety used rather than under the old European system of chateau and appellation name.
You're standing in a wine shop and see bottles labeled Aglianico or Tannat. Do you know what they are? Garnatxa sounds familiar and it is, as it is the Basque name of the popular Grenache grape, but how do you know this?
You've heard of Carmenere from Chile, and probably bought the wine, but did you know it is an old historic Bordeaux variety? This is the perfect book to help you find out more about the world's top classic grapes, from Cabernet Sauvignon to Zinfandel - the history, the places, the people, the wine styles and the flavours are covered in detail. Offers a guide to vintages, grape varieties, and wine appreciation. Anyone who enters a wine store is immediately confronted by rows and rows of racks filled with a myriad of choices.
Where do you begin when all you want is a reasonably priced quality wine to serve with dinner? Jancis Robinson can make anyone an expert, or at least an informed buyer, in short order. Robinson also describes the distinctive characteristics of hundreds of different grape varieties and studies the traditional and innovative methods employed in the creation of great wines. A fully updated vintage guide makes selection even easier. Jancis begins by drawing on her wealth of knowledge and experience to help you choose the right bottle from the huge range available today.
She shows you how to decipher wine labels and gives tips on tasting and serving wine as well as offering suggestions for storage and matching wine with food. To make selection even easier Jancis describes the distinctive characteristics of hundreds of different grape varieties so that you can learn to recognize them and decide which qualities you prefer. In the second part of the book Jancis offers a comprehensive guide to the wine-producing countries of the world and has included 32 new pages to bring you up-to-date with the latest developments in a number of different areas such as Italy, Spain and North and South America.
Jancis captures the flavour of each region's wines and gives her own recommendations for the best names to look out for. Complete with fully updated vintage guides and advice on where to buy wine both in high street shops and specialist merchants, Jancis Robinson's Wine Course is guaranteed to enhance the enjoyment of anyone who enjoys wine and will ensure that you get the most out of every glass you drink. Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine presents almost 4, entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine, from its origins to the present day.
The esteemed contributors including over 50 new to this edition range from internationally renowned academics to some of the most famous wine writers and wine specialists in the world.
Now exhaustively updated, this fourth edition incorporates the very latest international research to present over new entries on topics ranging from additives and wine apps to WSET and Zelen. Over 60 per cent of all entries have been revised; and useful lists and statistics are appended, including a unique list of the world's controlled appellations and their permitted grape varieties, as well as vineyard area, wine production and consumption by country.
Illustrated with almost 30 updated maps of every important wine region in the world, many useful charts and diagrams, and 16 stunning colour photographs, this Companion is unlike any other wine book, offering an understanding of wine in all of its wider contexts--notably historical, cultural, and scientific--and serving as a truly companionable point of reference into which any wine-lover can dip and browse.
New to this editionComprehensively revised and updated throughout Over brand-new entries Significant new updates on hundreds of topics such as China, screwcaps, and the origins of viniculture Impressive global coverage of wine regions, including new entries on Alaska, Lesotho, Norway, and Tahiti Includes brand-new colour photographs and black and white line drawings Maps of wine regions have been updated.
Here in a handy affordable format, Jancis Robinson presents a distillation of all the essential information for wine-lovers and would-be wine-lovers, drawn from her internationally renowned and respected Oxford Companion to Wine.
Written by over 70 of the world's best wine experts, headed by the 'queen of wine' Jancis Robinson Over unstuffy and fully cross-referenced entries on all aspects from wines and wine regions to tasting terms, labelling, wine and health, grape varieties, wine faults, and a host of other issues With vintage guidance and a complete list of controlled appellations and their permitted grape varieties Supplemented by a statistical overview of wine production and consumption And featuring a new listing of Jancis Robinson's personal selection of up-and-coming wine regions and producers.
Where viticulture is successful it transforms the local landscape into a combination of agriculture, industry, and tourism. This book demystifies viticulture in a way that helps the reader understand the environmental and economic conditions necessary in the art and practice of wine making.
Distinctive characteristics of the book include a detailed discussion of more than thirty grape cultivars, an overview of wine regions around the country, and a survey of wine publications and festivals. Peters discusses the major environmental conditions affecting viticulture, especially weather and climate, and outlines the special problems the industry faces from lack of capital, competition, and changing public tastes.
Mike seeks out the most outrageous wine people and places and probes the biggest wine booms and busts. Along the way he applauds celebrity wines, tries to find wine at the movies, and discovers wines that are so scarce that they are almost invisible.
Why go to such extremes? Written with verve and appreciation for all things wine, Extreme Wine will surprise and delight readers. Wine and the wine business are at a critical crossroad today, transformed by three powerful forces. Veseth begins with the first force, globalization, which is shifting the center of the wine world as global wine markets provide enthusiasts with a rich but overwhelming array of choices.
Two Buck Chuck, the second force, symbolizes the rise of branded products like the famous Charles Shaw wines sold in Trader Joe's stores. Perhaps this is because today these rarities are being cherished by increasingly serious wine producers as opposed to simply being local oddities. Perhaps the thought was that this increasingly popular technique would imbue the wines with even more varietal character, but I found that some of these wines, often called orange wines, were more dominated by the chewiness associated with extended skin contact than by the actual flavour of the grape variety.
The tasting got off to a grand start with a white wine grape I had never heard of, Bouysselet, from the environs of Toulouse, that, at five years old, was still very much alive and kicking. It ended with a less impressive red wine made from a Piemontese grape called Slarina that, in this case anyway, tasted of dusty damsons and inky strawberry jam.
Not perfect, but only Italy supplied the greatest number of these wines — 15 — with 11 of them being Spanish and eight from each of France and Greece. As it happens, I have long enthused about Greece and Portugal as being valuable sources of fine wines made from indigenous grape varieties but only one example in this particular collection was Portuguese. Slotover grouped the grape varieties according to whether he could find only a single producer of them and whether he found more.
Within these groups, whites were presented before reds and the grapes presented alphabetically. Afterwards I checked which of them we had included in our book.
We did have 24 of the 31 multi-producer grapes but only six of the 26 varieties represented in the first, single-producer group were featured in Wine Grapes. Time for a second edition?
These are the grapes and their region that showed best in the recent tasting.
0コメント