Chapter 2

WINES OF THE WORLD

Introduction: Old World wines and New world wines.

Old World wine refers primarily to :-

 wine made in Europe. The phrase is often used in contrast to "New World
wine" which refers primarily to wines from New World wine regions such as
the United States, Australia, South America and South Africa.

 Describe general differences in viticulture and winemaking philosophies

between the Old World regions versus the New World regions.

 wines that come from regions with a long documented history of wine
production.

 A wine style made for centuries by small winemakers intended to be

consumed as a daily beverage to accompany a meal. These food and wine
"pairings,” so famous today (e.g. Chianti and Italian food) .

 Viticulture in most of the Old World wine regions dates back to several
hundred or even thousands of years with the Phoenicians, Greeks,
Thracians and Romans establishing some of the earliest vineyards.

 Over centuries, these Old World wine regions have developed viticultural
techniques and practices adapted around their unique climates and
landscapes.

 Many of these practices are enshrined in local wine laws and regulations
such as the French Appellation d'origine contrélée (AOC) regulations. One
distinction between an Old World and new world wine
New World" wines refer to-

 Wines which are created to meet the tastes of contemporary wine drinkers
who consume wine as a stand-alone beverage as much as a beverage to
accompany a meal.

Old World Wine:

FRANCE, ITALY, SPAIN, PORTUGAL, GERMANY.

*) FRANCE:-

 French wines are known for their quality all over the world.

 Every old and new countries of the wine world would like to achieve the
standards of French wines.

 Of all the wineproducing regions of France, Bordeaux wines are of

remarkable quality.

 Burgundy produces heavy, robust red wines with good bouquet and all
their wines are marketed through négociants who know the wine market
very well.

 Alsace produces white wines which are named after the grape varieties.
The wines of Alsace are marketed in flute-shaped green bottles. Rhone
valley and Loire valley produce ted and white wines respectively, of good
quality.

FRENCH WINE LAWS AND CLASSIFICATION OF FRENCH WINES

French wine laws are enforced very strictly. Wine laws of many wine-producing
countries simply follow the system of French wine laws.

The following are the objectives of the laws:-

# To prevent fraud and malpractices

# To help producers achieve and maintain the highest standards of quality.

French wine laws originally classify the French wines into four categories.

1. Vin de Table

2. Vin de Pays

3. Vin Délimité de Qualité Supérieure (VDQS) ‘

4. Appellation d'Origine Contrélée (AOC) or Appellation Contrélée (AC)

1.Vin de Table :

 This is the basic wine of France which amounts to approximately 40% of the
total wine Productin in France.

 There are no restrictions on the grape varieties used, and on the yields.

 Labels Of these wines are not allowed to name vintage or an area of

production. 'Produce of France’ is printed without the name of grapes,
region, etc. The wines are sold in carafe or in glass in cafés, Th, category of
wine is also termed as carafe wine.

2.Vin de Pays :

 Literally, it means country wine. This class was introduced in 1960.

 The wines of this category are made from approved grapes of a specific
region. It also guarantees minimum alcohol content and the area of
production.

 The official name of the appellation would appear after the phrase- vins de
pays de...’

3.Vins Délimité de Qualité Supérieure

 This category of wines is a superior quality produced in delimited areas.

  It guarantees the area of production, grape variety used, minimum alcohol
content, viticulture, and vinification methods.

 Th category was removed in 2011 as most wineries aim for Appellation

d'Origine Controlee (AOC) wins

Appellation d'Origine Contrdlée or Appellation Contrélée

 This is the highest standard of quality.

 It guarantees the following:

1. Area of production

2. Grape varieties used

3. Viticulrure methods such as pruning, density of planting, etc.

4. Maximum yield (number of hectolitres per hectare)

5. Minimum alcoholic content

6. Vinification methods—ageing, blending, etc.

7. The first two categories collectively come under PGI and the AOC
category wines come undé PDO since 2011.

8. Vine de table and VDQS classifications are no more in use.

9. The wine laws are enforced by the Institut National des Appellations
d'Origine (INAO): The {NAO is assisted by the control boards in each
of the major region.

10.The INAO authorises a region to call its wines after their place of
origin by granting it the status AC. It sets standards each appellation
of the regions. Some regions have many AC communes and AC
vineyards which govern the quality of the wines produced under
 their control. In some regions, there are several ACs which are
applied to the wine. For example, Bordeux has many AC.

Wine Producing Region in France:

Wine is produced in most parts of France .

The following are some of the important wine; producing regions of France:

Sr.no Name of the Region Famous wines

1 Bordeaux Chateau Latour, Saint-Emillion

2 Alsace Riesling, Pinot Blanc, Pinot Gris

3 The Rhone Valley Marsanne,Roussanne,Syrah,Grenache

4 Burgundy Chablis, Chardonnay, Pinot Noir,Aligote

5 Champagne - Champagne

6 The Loire Valley Cabernet d’Anjou Rose`,Cremant de la Loir

Each wine-producing region has –

 Different soil components

 Macro and micro climate

 Grape varieties which influence the character of their wines.

 The region may produce wine, either entirely from one grape or mixture of
grapes according to the norms of AC of that region.

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*) ITALY

 Italy is the largest wine producer in the world and its wines are of different
styles, made from a number of grape varieties.

 Chianti, Barolo, Barbaresco, Barbera, Bardolino, and Valpolicella are the

well-known reds.

 Soave, Frascati, Orvieto, Verdicchio, and Est! Est! Est!!! are the popular
whites and Asti is a place for sparkling wine industry in Italy.

ITALIAN WINE LAW AND CLASSIFICATION

There was no uniform control over the stages involved in winemaking to ensure
their quality until the Italian government passed a law in the year 1963. Italy
introduced a wine law in July 1963,

classifying the wines into the following categories which are mentioned in
ascending order of the quality standards.

1. Vino da Tavola (VdT)

2. Denominazione di Origine Controllata (DOC)

3. Denominazione di Origine Controllata e Garantita (DOCG)

1. Vino da Tavola (VdT) .

It is the simplest table wine with or without the indication of its origin. It is the
lowest Category, of Italian wines.

2. Indicazione Geografica Tipica (IGT)

 It is similar to the French wine category of vin de pays.

 The wines of this category are made from approved grapes of a specific
region.

 It also guarantees minimum alcohol content, and the area of production

 3. Denominazione di Origine Controllata (DOC)

 It guarantees the origin, grape varieties used, methods of production, yields

and characterisig alcoholic content, and ageing methods.

 There are over 332 DOC wines.

4. Denominazione di Origine Controllata e Garantita (DOCG)

 It includes all the guarantee points mentioned for DOC together with the
quality assurance .

 These wines must go through laboratory analysis and tasting examinations

to get the DOG status.

 There are very few DOCG wines. These wines have a lower yield per
hectare.

The first wo classifications collectively come under the PGI category and the last
two us the PDO category. Presently Vino da Tavola does not exist.

WINE PRODUCING REGIONS IN ITALY

There are many wine-producing areas in Italy.

The well-known wine producing regions of Italy and their wines are described
here.

 Every province/region in Italy has its own identity – customs, traditions,

culture, etc.

 The important regions are:

LOMBARDY

 Major wine-province – centre of very north of Italy (capital Milan).

 Better-known wines are:

 Valtellina (hardy red), Franciacorta Pinot (white wine), Franciacorta Rosso
(red wine), Lugana (delicate white)

TUSCANY

 Located in central Italy (capital Florence).

 Known for one of the most popular and famous Italian red wines –

Chianti – from Sangiovese grapes.

- Marketed in a straw-wrapped flagon-shaped bottle (fiasco).

- nowadays in Bordeaux-type bottles also.

 Best is Chianti Classico Reserva – aged longer.

 Other quality wines are:

Brunello di Montalcino, Vino Nobile di Montepulciano , Tignanello , Solaia,

Galestro

VENETO / VENETIA / VERONA

 Northeastern Italy (capital Venice).

 Best-known for reds: Valpolicella (fresh, light-bodied red), Bardolino (hardy

red), Soave (one of the best Italian whites)

PIEDMONT

 Northeastern Italy (capital Turin).

 Italy’s best and most varied wines.

 Some better ones are:

Barolo (r), Barbaresco (r), Gattinara (r), Boca (r), Fara (r), Barbera d’Alba
(r)
  Asti Spumante – a delicate, sweet, sparkling white wine from Moscato
(Muscat) grapes.

SICILY

 Large island off the toe of Italy.

 Famous for the fortified dessert wine Marsala – often used in kitchens.

 Also famous for Etna (r & w).

ITALIAN SPARKLING WINES

 Labelled Vino Spumante.

 Made from aromatic moscato grapes.

 Most use the Charmat process.

 Most are sweet.

 If dry – brut / brut reserva / brut nature

 Metodo Champenois / Fermentazione Naturale in Bottiglia (bottle-

fermented)

 Crackling wine: Vino Frizzante

 Asti Spumante is the most popular Italian sparkling wine (delicate and
sweet -Charmat process – from Piedmont).

 Lacrima Christi is another popular one (dry – methodo champenoise – from

Campania).

SOME OTHER BETTER-KNOWN WINES

 Est! Est!! Est!!! – white wine from Laticum.

 Falerno – (red & white) – from Campania.

 Capri (more white, some red) – from Campania.

ITALIAN WINE TERMS

 Abboccato/Amabile – semi-sweet

 Seco/Asciutto – dry

 Dolce – sweet

 Rosso – red

 Bianco – white

 Roasato – rosé

 Annata – vintage year

 Vecchio – old

 Recioto – wine made from partially dried grapes.

 Reserva/Reserva Speciale – aged for long and specific period.

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*) GERMANY

 Germany is known for excellent white wines. Hocks and Moselles are the
two main types of German white wines, well known all over the world.

 German wines are named after the grapes and the areas they come from.

 The wine law of Germany classifies its wines into two broad categories.

 Table wines are everyday drinking wines and quality wines come from 11
authorized areas.

 Quality wines are further classified as QbA and QmP. The QmP wines are
the top category wines.
WINE LAW OF GERMANY

The wine law of Germany classifies its wines into two broad categories table wine
and quality wine.

1. Table Wine

It is the ordinary everyday drinking wine. It is further classified _ Deutscher

Tafelwein and Tafelwein.

A) Deutscher Tafelwein

It is an ordinary table wine made exclusivey from the grapes produced in

Germany. The name of the distra (bereich) or village may be mentioned on the
label.

B) Tafelwein It is a German wine blended with wines imported from other

countries in the European Economic Community (EEC).

2.Quality Wine

 It must originate in one of the 11 authorized regions and must be made

from the approved grape grown in approved vincyards.

 The following are the 11 authorized regions: -

1.Mosel-Saar-Ruwer

2.Rheingau

3.Nahe

4.Rheinhessen

5.Rheinpfalz

6.Hessische-Bergstrasse

7.Baden

8.Ahr
9.Wirttemberg

10.Micrelrhein e

11.Franken

Quality wines are further classified as follows:

 Qualititswein Bestimmer Anbaugebiete (QbA)

The label of this category must clearly show the name of the authorized
region and the term, Qualitdtswein.

 Qealitatswein mit Pridikat (QmP)

These are the top category German wines.

 Kabimett

It is a quality, dry white wine.

 Spatlese

This is a wine made from late harvested, very ripe grapes, producing a sweet
wine

 Amslese

 This wine is produced from the best quality, very ripe grapes, or botrytis-
aftected grapes.

 Beerenauslese

This wine is made from selected over ripe grapes, which are usually botrytis
affected.

 Treckenbeerenauslese

The word Trocken means dry and it denotes the wine made from dried grapes.
  Eieweim

These are made from the grapes that are left on the vines to freeze.

WINE REGIONS OF GERMANY

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*) SPAIN

 The third largest wine-producing country in the world.

 Bulk are ordinary, some fine ones, and of course . . . Sherry

 New laws in 1970 – modern methods helped raise standards.

 Production and labeling governed by INDO (Instituto National de

Denominacione de Origen)

 Wines labeled DO are of guaranteed standard – but not as stringent as AOC.

 There are 28 wine regions.

RIOJA

 Northern Spain, bordering Ebro river.

 Very popular (still made by traditional methods).

 Best are reds but whites also are good.

 Reds often aged for more than 10 years. Whites are had young.

 Grapes/wines are sold to shippers who produce blended brands.

 Some notable brands: Imperial, Ygay, Marques de Riscal

LA MANCHA

 Central Spain, south-east of Madrid.

 Huge concentration of wines.

 The town of Valdepeñas gives its name to many wines.

 Chiefly strong reds.

CATALONIA

 North-east, near Barcelona.

 Red, white and rosé.

Penedés

 North-east coastline, between Barcelona and Tarragona.

 Best known for sparkling wines but stills also produced.

Andalucia

 South-west coast – most famous wine-region of Spain.

 Other than the delimited Sherry district, two famous districts are Montilla and
Malaga.

 Other regions

 Valencia, Las Campañas, Basque, Extremaduro, Aragon, La Nava, Ceberos, Etc.

SHERRY

 Sherry is a complex blend of wines, fortified by the addition of spirits.

 Appeared in England in the early 16th century – immediately popular.

 Fortification for easy travelling.

 The English called it sack - from Spanish sacar (to export).

 Main town: Jerez de la Frontera

 Jerez → Sherris → Sherry

 Andalucia – from Portuguese frontier in the west to Mediterranean in the east.

 Sherry district between Guadalquivir and Guadalete rivers.

 Jerez de la Frontera is the Sherry capital.

 Other towns are: Sanlucar de Barrameda, Cadiz and Puerto da Santa Maria.

Soil

 Albariza (lime, chalk, magnesium & clay)

 Barros (clay)

 Arenas (sandy)

Grapes Used

 Palominos (white) – classic and finest for Sherry – 90% are Palomino vines.

 Others: Mantuo Castellano, Mantuo de Pilla, Cañocazo

 Pedro Ximenez – very sweet, used mainly for blending.

 MANUFACTURING OF SHERRY

Unusual and unique process.

Fully ripened grapes brought to pressing house

Placed on round, woven esparto grass mats (for 12 to 14 hours)

Juice concentrated = high sugar content

Brought to pressing hall with lagars

Men tread with hobnailed shoes.

Gypsum is sprinkled → cream of tartar in grapes breaks down to tartaric acid =

higher acidity.

Actual pressing with a screwpost (grape pulp piled evenly, covered with broad
esparto ribbon and the post is turned)

Juice gushes forth filtered though the grass ribbon

Received in the waiting butt

Butts of mosto sent by trucks to bodegas in the Sherry towns.

 

Fermentation is violent in the first week.

Slows down and takes up to 3 months = a completely dry wine.

Racked into new casks

(even at this stage the vintner does not know what type of wine is going to
develop)

A white and soft flor appears on the wine in some of the casks

(gives distinctive character to dry Sherries).

Two basic categories:

• Fino (fine) – thick and heavy flor

• Oloroso (rich fragrant) – little or no flor

The wine is incorporated into a solera system for maturing and blending with old
wines → the new wine acquires the characteristics of the older wines.

Never drawn out more than 1/3rd from the solera → continually blending wines →
continuity of style for centuries.

Sometimes wines from more than one soleras are blended to create a brand.


Put into fresh casks and fortified with brandy:

• Fino – 15%

• Oloroso – 18%

Further blending, if desired:

• Darker: vino de color

• Sweeter: vino dulce, dulce apagado


 Clarified with egg white/white Spanish earth.

Bottling

TYPES OF SHERRY

The Fino Group

 Manzanilla: a very dry, very pale, light-bodied fino that has been developed in
the bodegas of Sanlucar de Barrameda, where the salty air of the Atlantic
ocean contributes to the fragrance of the wine.

 Fino: a very dry, very pale, medium-bodied fino from Jerez.

 Amontillado: dry, pale to light gold, fuller-bodied.

The Oloroso Group

 Oloroso: usually sweet, deep golden, full-bodied and nutty.

 Cream: sweet, deep golden, full-bodied and nutty.

 Brown: very sweet, dark brown, full-bodied and nutty.

SOME FAMOUS SHIPPERS

Gonzalez Byass, La Riva, Williams & Humbert, Pedro Domecq, Harvey’s

USES OF SHERRY

 A fine drink on its own (before/after dinner).

 Accompaniment with some foods.

 Popular cooking alcohol.

SPANISH SPARKLING WINES

Vino Espumoso
 Lately quite popular.

 Some are good, especially from Penedes.

 Most are sweet.

SOME SPANISH LABEL TERMS

 Tinto: Red

 Blanco: White

 Rosado: Rosé

 Cepa: grape variety

 Reserva: matured quality

 Vino de mesa/pasto: table wine

 4º Ano / 4 Anos: bottled at 4 years old.

 Consejo Regulador: organising and controlling co-operative body

Spanish Wine Classification

Spanish wine classification is based on French appellation system, which not only
identifies specific area of production and the grapes used but also the minimum
ageing period which applied to all Spanish wines. Spanish wines are classified as
follows:
  Vino de Mesa (VdM)

These are the wines from anywhere in the country. It is the basic table wine.

 "Vino de la Tierra (VdT)

This level is similar to France’s vin de pays system. The geographiry regions will
appear on the label.

 Denominacion de Origen (DO)

This level is similar to the French Appellation d Orem Contrdke. It is applied to

wines that meet the standards for grape varieties.

 Denominacion de Origen Calificada (DOCa)

 This designation is similar to today's Denominazione di Origine Controllata

e Garantita (DOCG) designation.

The first two classifications collectively come under the PGI category and the PDO
category. Presently Vino de Mesa does not exist.

The classification of Spanish wines according to the minimum ageing requirement

in wood is given here. It is applied to all the Spanish wines. However, DO of each
area specify its own aging norms for various types.

Vino joven or sin crianza_

This refers to young wines without ageing. Wines that spend less than 12 months
in wood and are sold straight after bottling are termed as vino joven.

Crianza_

Red wines are kept for a minimum of six months in wood and the rest of the time
in bottle.They cannot be sold until they are two years old. White wines are kept

for a minimum of six months in barrel and can be sold after a year.

Reserva
A minimum of 12 months ageing in wood for red wines is required and they can
not be sold until they are at least three years old. White wines are aged for a
minimum of six months in wood and sold after two years.

Gran reserva

For red -wines, a minimum of two years of ageing in oak is required and cannot be
sold before they are five years old. White wines are matured for a minimum of six
months in wood and can be sold after four years.

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*) PORTUGAL

Portugal is best known for its fortified wine, Port. Apart from Port, it is also known
for its pink and petillant Mateus Rosé, Lancers, and Vinho Verde. The Dao region
in northern Portugal produces red and white wines which are popular abroad.

 Climate not quite conducive for viticulture.

 Even then, great variety and sufficient quantity.

 15% of the populace is involved in wine trade.

 Some excellent reds, whites and rosés.

 Govt. has introduced standards of designating wines.

 Best wines are labeled Designacio de Origen (DO).

 Majority are small-scale growers.

 Most of them are members of co-operatives.

MAJOR WINE-PRODUCING AREAS

Entre Douro o Minho

 Northerly region, south of Spain.

 25% of all Portuguese wines.

 Vinho Verde (green wines)

- For the youth of the wines, not colour.

- enjoyed quite young.

- Both reds and whites.

Douro & Dāo

 In the northern mountains lies the Douro region.

 Famous for Port wines.

 Also much table wines (both red & white).

 Dāo is in north-central Portugal.

 Best are the reds.

Other Regions

 Bairrada (mostly reds)

 Bucelas (mostly whites)

 Colares (reds & whites)

 Carcavelos (fortified sweet wines)

 Sétubal (famous for the dessert wine Moscatel de Sétubal).

PORT

 Only 5% of all wines.

 Shipped to England since the 14th century.

 Trade flourished from 1703 with Queen Anne’s decree.

Grapes
 Rich in sugar at the time of harvest.

 Two types of grapes:

- Turiga, Mourisco, Bastardo (with a fruity finesse but lack in colour and body)

- Cao, Tinta Francisca, Souza (for red colour and body)

MANUFACTURING PROCESS OF PORT

 Grapes, with the skin and the pips, are placed in oblong lagars.

 Men and women tread with stockinged feet (traditional).

 Fermentation begins at once.

 Allowed to continue for two to three days.

 When desired sugar is left (about 5% by weight), the must is run off into pipes
containing brandy (alcohol-content just below 20%).

 Very strong, takes time to mature.

 New wine remains in quinta till spring.

 Racked repeatedly in fresh pipes.

 Shipped by sailing boats on Douro river.

 Taken to the wine lodges (owned by shippers) in the towns of Oporto and Villa
Nova de Gaia.

 Carefully stored in the wine lodges till the type(s) are decided upon.

TYPES OF PORT

Vintage Port

 In exceptional years only (twice or thrice in a decade).

 Bottled 2 to 3 years after vintage.

 Upward of 20 years in bottle to reach the prime.

 Two dates on label: vintage & bottling.

 Heavy deposit on the side of the bottle.

 Solid crust sticks to the side.

 Careless handling may break the crust and render the wine cloudy
(irreversible).

 Deep colour, fruity bouquet, heaviest-bodied.

Crusted Port

 One notch down than vintage port.

 Usually of a single year (or blended).

 No date on label.

 Aged in wood for a few years (longer than vintage port) – faster maturation.

 Then matured in the bottle.

 Crust in the bottle – careful decantation.

Wood Ports (Ruby & Tawny)

 Always blended.

 Fully matured in cask.

 Spends short time in bottle before consumption.

 Named after the colour they acquire:

- Ruby – bright, ruby-coloured, generally fruiter and rougher than tawny.

- Tawny – brownish, softer than vintage, crusted or ruby.

 Tawny most exported, with Ruby second.

White Port

 Same process.

 Generally soft and pleasant.

 Very popular apéritif in France.

USES OF PORT

 Essentially a dessert wine.

 Popular after-dinner drink.

 Goes well with fruits and cheese.

 Kitchen – sauces, jellies, fruit cups, etc.

MADEIRA

 A famous dessert wine from Portugal.

 From the Atlantic island of Madeira.

 A subtle acid undertone (tang) due to volcanic soil.

Manufacturing Process

Fermentation takes 2 to 4 weeks

3% brandy added = vinho claro

Matured in estufa for 3 to 6 months (110º to 140ºF) = vinho estufado

Allowed to rest for some time and racked = vinho trasfugado


 Fortified till 20% = vinho generoso

Blended with wines of similar character

Matured for a number of years

Types & Brands

 Made from entirely one grape – Grape-name.

 Made from a mixture of grapes – Trade name.

Grape Varieties

 Malmsey: full-bodied, dark brown, very sweet.

 Bual: golden, fragrant, slightly less sweet than Malmsey.

 Verdelho: medium-rich, golden, dry – taken before/after meals.

 Sercial: driest madeira, pale golden, good body.

USES OF MADEIRA

 Good apéritif.

 Goes well with soup.

 Excellent dessert wine.

 Best served in the afternoon/evening with biscuits as a tonic wine.

 Kitchen – soups, sauces, desserts and substitutes sherry.

SOME PORTUGUESE LABEL TERMS

 Branco: white

 Tinto: red
 Rosado: rosé

 Clarete: light red wine

 Seco: dry

 Dolce: sweet

 Maduro: any wine that is not a vino verde.

 Quinta: estate

 Espumante: sparkling wine

 Vinho de mesa: table wine

 Quinta: estate/firm

 Vinha: vineyard

 Engarrafado na Origen: estate bottled

Best names in Madeira

 BLANDY

 HENRIQUES

 BARBEITO

 COSSART GORDON

 RUTHERFORD&MILES

 LEACOCK

 JOSE MARIA DA FONESCA

 PERIQUITA

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 NEW WORLD WINES
SOUTH AFRICA

 The establishment by the Dutch East India Company of a refreshment station

at the Cape in 1652

 Jan van Riebeeck, the first governor of the Cape, planted a vineyard in 1655

 On 2 February 1659, the first wine was made from Cape grapes.

 Things improved when Van Riebeeck was succeeded in 1679 by Simon van der
Stel.

 French Huguenots settled at the Cape between 1680 and 1690 that the wine
industry began to flourish.

Soil

Granite
Found against the mountain slopes, with good water retention (Clovelly, Hutton)

Shale
Bokkeveld shale is fertile alluvial soil, situated in the warm river valleys.
Malmesbury shale is crumbly, with good water retention.

Table Mountain Sandstone

Sandy with adequate water retention (Estcourt, Fernwood, Longlands).

Climate

 In South Africa, viticulture mainly takes place at a latitude of 34° south in an

area with a mild Mediterranean climate.

 Rain falls mainly between May and August.

 The icy Benguela current which flows northwards up the west coast of Africa
from the Antarctica - moderates the summer warmth.
 Cooling breezes blow in from the sea during the day, fog and moisture-laden
breezes are prevalent at night.

South Africa Main Grape Varieties

White wine represents 2/3rd of the vineyard

Main white grapes

21.38% is Chenin Blanc

 Colombard ,Chardonnay,Sauvignon Blanc

Main red grapes

Cabernet Sauvignon 8.36% comprises the majority of red varieties

Pinotage (Cinsault/Pinot Noir crossing)

Shiraz

South African Legislation

 Wine Classification in South Africa is based on the Wine of Origin system

Established in 1973.

 A numbered seal on the bottle, indicating its origin and history, but not
necessarily a reflection of quality

 Wines qualify for 'varietal' status provided they contain at least 75% of the
listed varietal

DEMARCATION OF AREAS OF ORIGIN-(WINE LAWAS OF SOUTH AFRICA)

 The first and smallest demarcated production unit is an- ESTATE

 Estate wines must come from a single demarcated property

 The second demarcated production unit is a combination of different farms

and is known as WARD, e.g. Franschhoek or Constantia.
 The third demarcated production unit is a DISTRICT, such as Paarl,
Stellenbosch and Robertson.

 The fourth demarcated production unit is a REGION, e.g. the Little Karoo or the
Coastal Region.

WINE PRODUCING REGION OF SOUTH AFRICA

Stellenbosch:

Cabernet sauvignon, merlot, pinotage and chenin blanc are the stars here

Paarl

Well known region ,traditionally a white wine region now focusing more on reds

Cape Town

Historical region (this is where the first vineyards were planted in South Africa),

superb sauvignon blanc and semillon wines

Tulbagh

Worcester

The Worcester District, with 19 co-operatives, annually contributes a quarter of

South Africa's total wine production.

MAJOR WINERIES

 Boschendal

 Kanonkop

 Meerlust

 Rupert & Rothschild Vignerons

*) AUSTRALIA
 A prolific wine-producing country.
 Most consumed domestically.

 Some exported to North America, England, and now to more countries.

 Captain Arthur Phillip brought vine cuttings when he landed in Australia on 26.
01. 1788 (He, in fact, founded the colony of New South Wales).

 Now there are more than four hundred wineries.

 Initially most of the wines were fortified (Port, Sherry, etc.).

 Table wines are also very popular now.

 Many rival the best of European wines but are much cheaper.

 A wide range of climates and soils.

 Vineyards are as much as 2500 miles apart.

 Major districts are on the eastern coast, such as the Hunter River valley (north
of Sydney).

 Hunter valley produces only 5% of all wines, but the highest quality.

 Other areas:

- Barossa valley, Clare valley and Coonawara in South Australia.

- Swan valley on the distant west coast (near Perth).

 Most have generic names (sometimes even without any proper likeness). For
example – Claret, Burgundy, Chablis, Sherry, etc.

 Many marketed by district names. For example – Barossa, Hunter valley,

Coonawara, etc.

 Some are sold by varietal names. For example – Cabernet Sauvignon, Pinot
Noir, Riesling, etc.

 Some have combinations of the district and the grape names.

 Better to buy by shipper’s name.

 All classes and types are produced:

- table wines (many of them vintage).

- dessert wines

- most sparkling wines are made by méthode champenoise.

- a few by Charmat and impregnation methods also.

WINE LAWS OF AUSTRALIA

 Australia doesn't have wine laws, such as the Appellation d Origine as in

France, or does not have wine law in Italy.

 Instead, The Wine and Brandy corporation enforces Australia's Lable

Integrity Programme (LIP) which guarantees the following-

 If varietal is mentioned, it must contain a minimum of 85% of that varietal.

 If the Origin lis mentioned, it must contain a minimum of 85% of grapes

from that area.

 If two grapes are used in the making, the label will Carry both the Names,
the name listed first represent the higher percentage of the two.

 If The Vintage is stated, it must contain a minimum of 95% from the year
mentioned.

 If the term ‘show reserve’ is used on the label, the wine has won a medal at
tasting competition.

 If the term "Wood matured’ appears on the label, it means that the wine
has oaky taste.

 Strict government and industry regulations exist.

 Very rigidly controlled by PFDR (Pure Food & Drug Regulations).

 Appellation system varies from state to state.

 Some regulations are standard.

 For example:

Varietal – 80% from the specified grape.

Region – 80% from the specified region.

Vintage – 100% from the specified year.

Names of some famous shippers:

 Penfolds

 McWilliam

 Lindeman

 Orlando

 Yalumba

 Hardy

 Hamilton

 Tulloch

 Best

 Seppelt

*) USA
 The 5th largest wine-producing country.

 Quality is also commendable.

 Wine production started after the arrival of the European settlers in the 17th
century.

 Grapevines introduced in California by Spanish missionaries in the mid-1600s.

 Original American vines were wild and unsuitable for making wines.

 The practice of grafting started in the 1870s after the phylloxera disaster.

 Since then, remarkable improvement in both quality and quantity.

 In 1918, production and consumption of alcoholic beverage was banned

through an amendment of constitution.

 Wine vines were converted to table-grape varieties.

 One whole generation missed the taste of wine.

 The amendment was repealed in 1933.

 Wine industry started all over again.

 Vines were replaced.

 Equipments were replaced.

 Skilled labour had to be trained.

 Public awareness took decades.

 Californian wine industry is only about half a century old, whereas its
European counterparts have a history of a few centuries.

 Some good wines were made in the late 1930s.

 Rapid progress after WW II.

 1960s – countless new vineyards in California.

 1970s – vinifera spread to other states.

 Microclimatic California – huge variety – attracted the world’s attention.

 Still a young industry – yet to produce its best.

 Major scientific developments.

 Temperature-controlled stainless steel tanks for fermentation:

- white wines slowly at lower temperature (= more fruity and delicate).

- red wines faster at higher temperature (= more pronounced aroma and

robust).

 Microfilteration for clarification resulting in ‘cleaner’ wines.

WINE LAWS OF USA

 Vintners enjoy more freedom than their European counterparts:

- where to grow, what to grow, what to graft, where to buy grapes from, what
to blend with what, how long to age, which cask, how to clarify, etc.

 Growers produce according to customers’ choice. Unlike Europe, no

restrictions by tradition.

A BROAD CLASSIFICATION

Generic wines

 Names of European types – Burgundy, Chianti, Sherry, Port, etc.

 Attempt to imitate European wines – slight resemblance but, nevertheless, of

acceptable quality.

 Referred to as jug wines as these are often sold in large containers.

Varietal wines

 Sold by the name of the grape-variety.

 Minimum 75% has to be from a single grape.

 Examples: chardonnay, pinot noir, riesling, cabernet sauvignon, zinfandel, etc.

Brand-name wines

 Also referred to as proprietary wines.

 Generally the best wines of USA.

 The name refers to a particular vineyard and/or shipper who guarantees

quality.

 Example: Robert Pepi, a Sauvignon Blanc from Napa Valley.

WINE LAWS OF USA

 Traditionally referred to by county names.

 Now more specific geographical areas – AVA (American Viticultural Area).

 Administered by the government through BATF (Bureau of Alcohol, Tobacco

and Firearms).

 Just ‘California’ = 100% grapes from California.

 AVA (e.g. Sonoma county) = minimum 75% grapes from that AVA.

 Varietal name = minimum 75% from the named grape.

 Estate bottled = 100% grapes harvested and bottled by the winery.

 Produced & Bottled by = minimum 75% grapes harvested by the winery.

 Made & Bottled by = 10% to 75% grapes harvested by the winery.

 Perfected & Bottled by / Cellared & Bottled by / Vinted & Bottled by = the
bottler need not make the wine at all.

 Alcohol content = 1.5% variation allowed on either side.

 Vintage date generally does not appear.

 However, if mentioned, 95% of the grapes have to be from the mentioned
year.

 Rosé wines are referred to as blush wines.

The Northeast

 Centered in the state of New York.

 Spreads as far as Ohio, Indiana, Michigan, Wisconsin and Oklahoma.

 Rugged climate.

 Sturdy and robust wines.

The Pacific Northwest

 States of Oregon, Washington and Idaho.

 Wine-making is relatively new.

 Climate is like that of northerly wine regions of Europe.

 Light, crisp and somewhat tart wines like those of Germany and Alsace.

California

 About 2/3rd of all wines consumed in USA is produced here.

 Microclimatic regions result in a wide variety of wines.

 The notable AVAs are: Sonoma, Napa valley, Livermore, Santa Clara,
Cucamonga, Lodi-Sacramento, Ontario, Fresno-San Joaquim valley, Escalon-
Modesto and San Diego-Escondido.

*) HUNGARY
 Two famous wines that come to mind while referring to Hungarian wines
are - Tokay and Bull’s blood.

1. Tokay (Tokaji)
 Tokay (Tokaji) is a great and premier wine of Hungary made in Toakji-
Hegyalia region.

 It is very sweet and luscious comparable to the great Chateaux of Sauternes

and the Trockenbeerenauslese of Germany.

 The permitted grape varieties are furmint, hdrslevelii, and muskotdly

grapes. Tokay yineyards are located in the north-east of the country, close
to the border with Czechoslovakia.

PRODUCTION OF TOKAY:

 It is made from grapes that are subjected to noble rot. The noble rot
botrytis settles on the grapes, absorbs the water content, and leaves the
shriveled berry full of concentrated sugar.

 The most shriveled grapes are known as "Aszu" grapes. They are hand-
picked and stored separately in containers called puttonyos. The remaining
grapes, whether ripe or overripe, are pressed to make the base wine for
Tokay Aszu which is made by blending the Aszu grapes.

 During the storage of Aszu grapes, the weight of the Aszu grapes in
puttonyos squeezes out a viscous sugary juice known as essencia. The juice
is drawn off and set aside for making very sweet style of Tokay called Tokay
Essencia.

 The Aszu grapes are then made to a paste which is very sweet.

 The base wine is mixed with the Aszu paste to produce Tokay Aszu The
sweetness of the final product depends on the number of puttonyos of aszu
grapes added to the base wine.

 This is shown on the label of the bottle as three, four, five, or six. The one
which has six putts will be very rich and luscious and also be very expensive.
  The paste of Aszu grapes is added to the base wine and allowed to mature
in barrels for a minimum period of three years. The period of ageing varies
according to the quantity of Aszu added.

STYLES OF TOKAY

The following are the styles of Tokay:

*Tokay Essencia/Essenz : It is the richest juice that is squeezed out aszu grapes by
their own weight.It is the most superlative o all the Tokay style.The sugar content
is between 500g and 700g per litre.

*Tokay Aszu: It is the blend of base wine and the paste of Aszu grapes in varying
proportions according to the degree of sweetness required.

*Tokay Szamorodni : This wine may be dry or sweet depending on the state of
grapes at the time of harvest. It is the basic Tokay wine Without any addition of
Aszu. ,

2. Bull‘s Blood (Egri Bikavér)

 The most famous of the red wines is the Bull’s Blood which is also known as
Egri Bikavér.

 It comes from the Vinyards around Egri and is produced from at least three
grape Varieties, of which the most important grape is the local variety -
Kadarka. It gives dark red colour and body to the wine. Officially, the Egri
Bikavér must contain at least three of the 10 grapes—kadarka, portugieser,
cabernet sauvignon, cabernet franc, merlot, médoc noir, pinot noir,
blauburg, zweigelt.

 Egri Bikavér Superior is made from at least four varieties of the grapes
mentioned earlier. Twine ages exceptionally well.

*) INDIA
REGIONS

Four major regions of vineyard: NASIK REGION, SANGALI REGION, BANGALORE

REGION, HIMACHAL REGION

Nasik Region

 Located in the state of Maharashtra.

 Region include Pune,Nasik,Ahmed Nagar.

 Above 800 meter from sea level.

 Several top wineries are located here.

 Chateau Indage, Sula wines.

Sangali Region

 Also located in Maharashtra.

 Nearly 750 meter above sea level.

 This region includes places like

-solapur,sangali,satara and latur.

Bangalore Region

 Nandi Hills located about around 45 kilometer North of Bangalore City.

 Grover Vineyards is located in Nandi Hills.It is above 800 meter sea level.

Himachal Region

 Located in northern India.

 It is upcoming state for the wine in India.

 Temperature varies from 20 C to 40 C.

 Unique Climate of this region attracts the wine makers to produce delicate
wine grapes.

Viticulture of India

 Vines are often trained on bamboo and wire in a pergola to increase canopy
cover and to get the grapes off the ground where they would be more prone
to fungal diseases

 Irrigation is essential in many of India's wine regions and since the 1980s, drip
irrigation has been widely used. The tropical conditions often promote high
yields which requires frequent pruning throughout the year.

 Harvest normally takes place in September and is usually done by hand

Grape Varieties

 India is home several indigenous table grape varieties that can also be used in
wine production with Anabeshahi, Arkavati and Arkashyam being the most
common

 Popular non-native grapes include the Bangalore Blue (Isabella) and Gulabi
(Black Muscat)

 The Turkish grape Sultana is the most widely planted grape in India, cover
more than half of the 148,000 acres planted in the country.

 In addition to the imported French varieties that Chateau Indage planted,

Sauvignon blanc, Zinfandel, Chenin blanc and Clairette have started to
establish a presence in the Indian wine industry.

Indian Wine Law

The following particulars shall be marked legibly and indelibly on the label / crown
/ body of the container.

 Name and type of the material;

 Ethyl alcohol contents , in percent, by volume;

 Batch or code number;

 Month and year of Packing;

 Name and address of the producer

 Net volume in ml.

 Geographical region from where the grapes are produced

 Varietal name of the grape; in case of single variety wine is in excess of 85% of
the volume in the bottle. If less than 85% of single variety used which makes
total volume, twin varietal names shall be stipulated. When more than two
varieties are used in the wine, it should be clearly stated as “blended”. The
stipulation of “Indian Wines” shall not appear on the label if Indian wine is
blended with foreign (imported) wine in excess of 25%.

Some Famous Wine Makers

Indage à Narayangaon (Pune)

Grover Vineyards àBangalore

Sula àNashik, Maharashtra

Renaissance Wines à Nashik

ND Wines à Nashik

Mandala Valley à Solapur

Flamingo Winesà Nashik

Vinicola à Goa

Few Brands

Red Wine

Syrah
Galaxy

Vallet Sailo

Satori Merlot

Cabernet Shiraz

La Reserve

WHITE WINE

Sailo Rio

Et tu Brutus

Mark Antony

Sauvignon Blanc

Dia white

Madera white

Rose wines

Shiraz rose

Maderas rose

Sula Blush Zinfandel

Sparkling wine

Sula Brut

Sula Seco

Domestic wines: Wines prepared from the grapes grown in India, and made In
Indian wineries

Imported bulk wines bottled In India :

Large wineries import bulk wines and bottle in India

Imported wine bottled in origin :

These wines are imported directly from the foreign wine ; merchants, There are
more than 200 imported brands of wines. Most wines are imported from France

The Government of India has set up National Wine Board (NWB) In Pune which
will offer technical assistance, set quality standards, and promote Indian wines In
domestic and International market Wine dasification and wine labeling laws are
yet to be set up by the Government.

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