Dear fans, then I got them a brief description of some strains, so that when you go to the supermarket we have some notion of what the shelf to offer us, I recommend copy and paste into Notepad to your mobile. ... CABERNET SAUVIGNON
:
vid is a "hard" that helps make wines of classic castes, with the intensity and complexity that often need the bottles are aged from 5 to 10 years to reach the peak of its flavor. This wine is slowly acclimated fríoy must have city, the winter frost can damage it. Button breaks his late, is relatively resistant to thermal decomposition and rotten grapes, has a rapidly growing and mature in late April. This strain is more noble and more ink adaptable. It has aromas and flavors of currants, black chocolate, mint, olives, snuff and plenty of tannin, which helps wine to age beautifully. as well as single variety is vinified as mixed with native varieties, providing structure and color.Sus small berries and thick skins lead to elegant wines, rich and sensual. His youth is not appreciative of their high content in tannins and high acidity, but his maturity is opulent and superlative. Reaches its fullness after a long maturing in wood and aged in bottle.
CHARDONNAY:
This variety is the most famous white wine in France and is also called Pinot Chardonnay, an invented synonym name for the benefit of consumers Anglo / American, a name derived from an earlier period when the variety was wrongly regarded as a white mutant of Pinot Noir. In cold climates, the wine made from this strain is often aged in oak casks that are strong aromas and flavors. It has a strong fruity (apple, lemon, citrus) - as a result of the influence of the barrel are touches of "oak" and fermentation Malolo PRACTICE gives a touch of "whipped cream" -. Strain is highly adaptable to a wide range of aromas and flavors, apples, pears, citrus fruits, melons. pineapple, peach, beeswax, honey, butter, vanilla and nuts among others. Chardonnay White variety. The basic Chardonnay is subtle and fruity aromas (apple, melon, guava) but chardonnay wines, can become extremely complex, stating the nature of the soil from whom. Appreciated by both consumers and producers at the same time, the ability of their wines with great degree of ferment and stand the test of barrel is highly regarded. On the mainland, the first serious plantations dating from the early 60 in Catalunya. Although scattered and experimental in many areas of Iberian wine is starting to be important in the names of Costers del Segre, Penedès, Navarra, Somontano, Estremadura Bairrada and Baixo Corgo (Douro).
GARNACHA:
There are two types, white grenache, The ink is a type of grape juice provides a very fruity, but easily oxidized and is recommended for pink. The white wines produced in a pleasant acidity and Alcoholics. Grenache is used to produce red and rosé wines, the variety is important Aragon. Overall, it is very alcoholic wines, fruity and apimentados, but not long-lasting wines. This variety, of English origin, grows well in dry climates and it is a breed of great success in the English regions of Mediterranean climate. Normally used mixed with other varieties, Grenache has a long maturation period, germinating in spring later than Tempranillo. The resulting must is low in malic acid, which makes it prone to oxidation. But the wines that have generated a high alcohol content, not being unusual natural rankings reach 15 to 16%. Traditionally, the breed was ideal for young wines and rosé for its fruity and sweet. However it has proven enormously successful use in long-aged wines to accompany other varieties such as Tempranillo, Carignan (or Carignan Carignan), syrah or cabernet sauvignon. In some regions (Rioja, Navarra, Priorat) is being developed varietal wines that are surprisingly large concentracióny complexity.
MACABEO:
White variety. Other names you have are: Maccabee, Maccabee alkanol or Maccabeu in France. Its origins are discussed there are two theories about its origin. The first of these being located in the Middle East, the second in the region of Aragon. Whatever its origin, the wines are currently produced in this breed are thin, drier and acids, more resistant to aromatic certainly oxidacióny .
MAZUELO:
grape variety also known as Carignan, being native to this region of Aragon. The organoleptic characteristic acidity brings the wine carignan. Balsamic aroma and slightly floral. Red variety. Mazuela or Carignan (Carignan in France) are the other names given to this grape. It is one of the most widespread varieties of world geography. In Spain, however, is not so widespread because of their propensity to be affected by powdery mildew. For this reason, it is known in the world under the name francésy not in the original English. Mazuela springs later in the spring, making it susceptible to frost. Breed of high performance, main features are its thick skin, intense color, rich tannins and high acidity.
MERLOT
Red grape native to France. The Merlot is similar to but less tannic Cabernet Sauvignon. It produces wines full of fruit, something more soft and mature faster. It is widely used in blends to soften the tannins of the Cabernet Sauvignon. Variety Tinta, also called merlot noir, (second from Bordeaux red varieties after cabernet sauvignon), grown throughout the world. The grain is larger and less thick-skinned than the Cabernet. Present on the peninsula since the late nineteenth century, is growing in many regions of Spain (it is present in at least 20 denominations) and Portugal (Southern areas), with La Mancha, Somontano, Navarra Penedèsy which is cultivated. Usually vinified alone in Iberia, producing aromatic red wines age very well, although not as much as its rival, cabernet, it is not so intense, it has soft tannins and ripe before & # 233; sta. His most prized aromas include plums, chocolate, bitter oranges and balsamic (typical Mediterranean).
MONASTRELL:
sweet grapes grown in Mediterranean areas. Nucho produces wines of color and grade. Variety
ink. Known in the south of France as mourvèdre and California under the name of killing. Endemic to the English Mediterranean coast, where it grows vigorously in warm, dry climates. The wines made from Monastrell, thick skin, are high in alcohol and rich tannins. As hallmarks offers soothing aromas, blackberry and minerals, especially when young. Monastrell wines show very good qualities for breeding as long as is vinified carefully and make plenty of racking before bottling.
MUSCAT:
The muscat is used for both wine red to white. They have a unique aromatic character commonly associated with muscat wines. White variety. Also known by the names of Muscat, Malaga, big grain Muscat, Muscat of Alexandria, Moscatel de Setúbal (Portugal) or Samanna and zibibbo (in Italy). This strain grows well in moist soils of countries bordering the Mediterranean, where they do not need the sun, from Cyprus and Turkey to Iberian Peninsula, where the crop is more abundant and have proliferation of high quality wines made from this breed. Very loose clusters, irregular and large berries, very sweet grape is usually used for dessert wines (mistelas) for dessert aged in barrels, although dry whites are made from it and can be consumed as table grapes. The Roman Muscat is vinified, sometimes along with the variety Pedro Ximénez, when ripe, gives the juice a greater focus on flavor and color.
PALOMINO
White variety. Also known under the names whitelist or sherry. It is the primary grape used for the production of sherries in southern Spain, its importance gradually declining in other wine regions. Very probably of Andalusian origin, it is believed that the name comes from a gentleman of the hosts of King Alfonso X. The fine palomino, clonal variation from the municipality of Sanlucar de Barrameda, is most appropriate for the production of fino and manzanilla wines of the area. This breed is distinguished from palomino ampliamante sherry which was used in the past. The plant, prone to powdery mildew and anthracnose, develops optimally in temperate climates with dry soils. The performance is significantly characterized by regular high even without irrigation. Results in wines with low acidity and sugar, which reverts to a greater tendency to rapid oxidation.
0 comments:
Post a Comment