Misplaced Pages

#264735

56-567: The first written documentation of Luglienga dates back to 1329 where it was listed under the old synonym Luglienchis growing in the Piedmont wine region of northwest Italy. Ampelographers believe that the name is derived from the Italian Luglio which means July and could be a reference to the grape's tendency to ripen early in the growing season . The French synonym Jouanenc , derived from juin meaning June also seems to support

112-766: A 52.3% share of total wine sales in 2004, although there are regional disparities, with Quebec favoring it even more. In the United States, there is a balance between white wine, preferred by women, and red wine, favored by men. Red wine is gaining market share in many countries . Although white wine remains preferred in Australia, red wine consumption is experiencing significant growth. In Japan , red wine consumption now surpasses white wine, accounting for 48% of total wine consumed compared to 43% for white wine. While red wine's market share may be increasing relative to other types of wine, overall wine consumption volume

168-460: A majority of the grapes might all come from the same vintage year. The wines are typically at their peak between 1 and 2 years from their release. The Barbera grape is the most widely planted variety in all of the Piedmont and makes a juicy, muscular red wine that is not as tannic as Barolo and Barbaresco. It is grown in nearly every major wine making region of the Piedmont but seems to do best in

224-629: A marketing tool. Filtration serves to make wine completely clear and to eliminate any remaining yeast cells and bacteria , which could render the bottled wine microbiologically unstable. Wine is normally put into glass bottles with cork stoppers , though aluminium screwcap closures and plastic stoppers are also common. Alternative containers such as Bag-in-Box , TetraPak and plastic bottles are also used. Europe and North America are significant consumers of red wine, with variations in purchasing behaviors among countries. Americans prioritize grape variety when buying wine, while Spaniards focus on

280-499: A table grape, Luglienga is grown across Europe but is rarely used in winemaking apart from the occasional home winemaker. Over the years, Luglienga has been known under a variety of synonyms including: Agliana, Agosenga di Aosta, Agostenga, Agostenga di Aosta, Agostinga, Augustaner weiss, Augustauer, Belle Alliance, Blanc de Bovelle, Blanc de Champagne, Blanc de Pagès, Blanc précoce de Kientzheim, Blussard weiss, Blussart weiss, Bona in Ca (in

336-454: Is aged for some period before bottling, though this can vary from a few days, in the case of Beaujolais Nouveau to 18 months or more in the case of top Bordeaux reds. Aging can take place in stainless-steel or concrete tanks, or in small or large oak barrels. The latter impart some flavour to the wine as a function of their age and size (small, new barrels give more flavour than large, older barrels). Red wines sometimes undergo fining, which

392-475: Is declining in several countries. For example, wine consumption in Argentina has consistently decreased, reaching a -10% change from 2003 to 2004. In 2013, China surpassed France and Italy to become the world's largest consumer of red wine. Since red wine contains alcohol, it can have detrimental effects on the liver and pancreas , worsen gout symptoms, and cause strokes when drunk excessively . It

448-416: Is designed to clarify the wine and sometimes to correct faults such as excess tannin. Fining agents include egg white and gelatin . Some red wines, particularly those designed for early drinking, are cold stabilized so as to prevent the precipitation of unsightly tartrate crystals in the bottle. Most wines are filtered at some stage before bottling, although some winemakers use the absence of filtration as

504-405: Is important to maximize contact between the cap of skins and the liquid phase. This can be achieved by: Fermentation produces heat and if left uncontrolled the temperature of the fermenting may exceed 40 °C (104 °F), which can impair flavour and even kill the yeast. The temperature is therefore often controlled using different refrigeration systems. Winemakers have different opinions about

560-487: Is that color and fruit flavours are extracted into the aqueous solution, without extraction of tannins which takes place in post-fermentation maceration when alcohol is present. This practice is by no means universal and is perhaps more common in New World winemaking countries. Once the must is in a fermentation vessel, yeast naturally present on the skins of the grapes, or in the environment, will sooner or later start

616-612: Is the Italian word for "sweet"). The grape gives fresh and dry red wines with some tannin. The wines made with the Dolcetto grape are typically consumed relatively young. The sparkling wine Asti spumante is made from the Moscato grape. The majority of the area's winemaking take places in the provinces of Cuneo , Asti and Alessandria . The Brachetto is another variety used for making sweet and sparkling red wines. While Turin

SECTION 10

#1732790457265

672-468: Is the capital of the Piedmont, Alba and Asti are at the heart of the region's wine industry. The winemaking industry of the Piedmont played a significant role in the early stages of the Risorgimento with some of the era's most prominent figures – such as Camillo Benso, conte di Cavour and Giuseppe Garibaldi  – owning vineyards in Piedmont region and making significant contributions to

728-541: Is the most widely planted grape in the region, but Nebbiolo and Dolcetto account for a significant portion of the area's red wine production as well. With white wines, Moscato is the most prominent with its sparkling and frizzante style wines. Other notable white wines include styles made from the Cortese grape in Gavi as well as blends of Cortese with Arneis and Favorita from Colli Tortonesi and Alto Monferrato . Since

784-461: Is the range of Italian wines made in the region of Piedmont , in the northwestern corner of Italy . The best-known wines from the region include Barolo and Barbaresco . They are made from the Nebbiolo grape. These wines are ideal for storage and a well-aged Barolo for instance may leave a feeling of drinking velvet because the tannins are polished and integrated more and more into the wine. As

840-527: The Romans . With its close proximity, France has been a significant viticultural influence on the region, particularly Burgundy , which is evident today in the varietal styles of most Piedmontese wines with very little blending. One of the earliest mention of Piedmontese wines occurred in the 14th century when the Italian agricultural writer Pietro de Crescentius wrote his Liber Ruralium Commodorum . He noted

896-2108: The Trentino wine region), Budazgoher, Buona in casa, Burchardt’s Amber Cluster, Busby’s Golden Hamburgh, Champion Dore, Charnu, Early Kientzheim, Early Leipzig, Early Green Madeira, Early White Malvasia, Fresa di Mensa, Frueher Grosser Malvasier, Frueher Grosser Gelber Malvasier, Frueher Leipziger, Frueher Orléans, Fruehweisse Zibede, Gelbe Seidentraube, Gosvabne Zhelte, Golden Hamburgh, Gros blanc, Grove End Sweetwater, Guštana (in Slovenia ), Hedvábné žluté, Hodvábne žlté, Joannen Charnu, Joanenc, Joannenc, Jouanen, Jouanenc (in France), Jouannenc, Jouannene, Juanen, Julliatique blanche, Karmelitanka bijela, Kientsheim, Krim ai Izium, Krim ai Izyum, Krym ai Izyum, Krymskii Rannii Vinograd, Lignan, Lignan blanc (in France), Lignenga (in Piedmont), Lilanica, Limian, Linian, Linian belii, Linian Belyi, Linyan, Linyan Belyi, Lugiadega, Ligiana bianca, Lugliata, Lugliatica (in Piedmont), Luglienca, Luglienco bianco, Luglienga, Luglienga bianka, Luglienga bianca, Luglienga verde, Luglienchis, Lugliolina, Lugliota, Lulienga, Luigese (in Liguria ), Madalénen, Madeleine Alb, Madeleine blanche, Madeleine verte de la Dorée, Madlen belii, Madlen Belii Rannii, Margit Fegher, Margit féher, Margit Korai Feher, Meslier, Précoce de Hongrie, Précoce du Vaucluse, Pulsar Belyi, Pulsart blanc, Ragusaner weiss, Raisin de la Saint-Jean, Raisin de Vilmorin, Ranka, Rognaneau, Rumamellas, Saint John‘s, San Jacopo, Santa Anna di Lipsia, Seidentraube (in Germany and Switzerland), Seidentraube Gelb, Selkovaia Kist, Shelkovaya Kist, St. Anna di Lipsia, Uva Buona in Casa, Uva Pastora, Uva di Sant'Anna (in Piedmont), Vert Précoce de Madère, Vigriega, Waelsch Gelb and Weisser Kilianer. Piedmont wine Piedmont wine

952-563: The 1980s there has been growing numbers of experimental plantings with the international varieties of Cabernet Sauvignon , Chardonnay , Merlot , Pinot noir , Sauvignon blanc and Syrah . Other local or indigenous grapes include Baratuciat , Bonarda , Croatina , Erbaluce , Freisa , Gamba di Pernice , Grignolino , Grisa nera , Malvasia nera , Pelaverga , Plassa , Rossese bianco , Timorasso , Uvalino , Uva Rara and Vespolina . The Piedmont produces more DOCG wines by volume than any other Italian wine region with nearly 84% of all

1008-679: The AOC, and Swiss consumers seek the best price. In the United Kingdom , red wine consumption volume increased by 35.71% between 2001 and 2005, making it the most consumed wine in the country , accounting for over half of total wine consumption. Red wine represents 52% of total wine consumption in Spain, 55.6% in Italy in 2004, and 70% in Switzerland. In Canada , red wine dominates with

1064-731: The Austrian control lands of Lombardy , Emilia and the Veneto . This had a crippling effect on the Piemontese wine industry, essentially cutting them off from their main export market. In 1846, King Charles Albert of Sardinia spoke to the Piedmontese winegrowers at the meeting of the Agricultural Congress at Casale Monferrato where he assailed the Austrian oppression. By 1848, Piedmont was at war with Austria in one of

1120-656: The Barbera and Dolcetto grape respectively. In 1980, the wines of the Barolo region became one of the first Italian wines to receive DOCG status. Produced to the southwest of the town of Alba in the hills of the Langhe, Barolo is a big, tannic expression of the Nebbiolo grape. The soil of this area is a composition of clay and marl which helps to lessen the naturally high acidity of Nebbiolo. The Tanaro river flows through

1176-680: The Central Valley of La Morra and Barolo tend to be very perfumed and velvety with less tannins than other Barolos. The soil of the Central Valley itself is more clay based with increased levels of magnesium oxide and manganese . The wines from the Serralunga Valley are more full bodied and tannic and require aging of 12–15 years before they hit their peak. The soil of the Serralunga is heavy in sand , iron , limestone , phosphorus and potassium . Being produced from

SECTION 20

#1732790457265

1232-456: The Nebbiolo grape. During the Risorgimento (Italian unification) of the 19th century, many Piemontese winemakers and land owners played a pivotal role. The famous Italian patriot Giuseppe Garibaldi was a winemaker who in the 1850s introduced the use of the Bordeaux mixture to control the spread of oidium that was starting to ravage the area's vineyards. Camillo Benso, conte di Cavour

1288-467: The alcoholic fermentation, in which sugars present in the must are converted into alcohol with carbon dioxide and heat as by-products. Many winemakers, however, prefer to control the fermentation process more closely by adding specially selected yeasts usually of the species Saccharomyces ellipsoideous . Several hundred different strains of wine yeast are available commercially, and many winemakers believe that particular strains are more or less suitable for

1344-491: The areas wine production falling under a DOCG designation. The area has no indicazione geografica tipica (IGT) classification, in contrast to Tuscany where IGT wines or Super Tuscans make up a significant portion of that region's wine production. Some varietal style wines are made in the Piedmont region with the name of the grape and town both appearing on the label. Some DOC examples include Barbera d'Alba , Barbera d'Asti , and Dolcetto di Dogliani made entirely from

1400-544: The development of Piedmontese wines. The excessively high tariffs imposed by the Austrian Empire on the export of Piedmontese wines to Austrian controlled areas of northern Italy was one of the underlying sparks to the revolutions of 1848–1849. As in most of Italy , native vines are abundant in the land that the Ancient Greeks called Oenotrua (meaning "land of vines") and was subsequently cultivated by

1456-587: The early events that eventually led to the unification of the Italian peninsula under the rule of Charles Albert's son Victor Emmanuel . The Piedmont region is located in the foothills of the Alps forming its border with France and Switzerland . To the northwest is the Valle d'Aosta , to the east is the province of Lombardy with the Liguria region forming its southern border along the Apennines . In addition to

1512-523: The efforts of the Piedmontese to make "Greek style" sweet wines by twisting the stems of the grapes clusters and letting them hang longer on the vine to dry out. He also noted the changes with trellising in the region with more vines being staked close to the grounds rather than cultivated high among trees in the manner more common to Italian viticulture at the time. In the 17th century, the court jeweller of Charles Emmanuel I, Duke of Savoy earned broad renown for his pale red Chiaretto made entirely from

1568-721: The every day drinking wines of the Piedmontese. Up until the 1980s, when the wines of the Friuli-Venezia Giulia began to receive notice, the white wines of the Gavi region were touted as the best expression of dry Italian wine. Made primarily from the Cortese grape, these wines are noted for their dry, crisp acidity with citrus and mineral notes. The white wines made from the Arneis grape tend to be dry, vibrant and full body with notes of pears and apricots . Produced in

1624-512: The grape's reputation as an early ripening variety. In the early 21st century, DNA analysis confirmed what ampelographers such as Pierre Galet had long suspected--that the German / Swiss wine grape Siedentraube and the French wine grape Lignan blanc were in fact Luglienga. DNA also showed that Luglienga shares a parent-offspring relationship with the Valle d'Aosta wine grape Prié blanc with

1680-400: The grapes are also crushed, but pressing usually does not take place till after or near the end of fermentation with the time of skin contact between the juice and grapes leaching color , tannins , and other phenolics from the skin. Approximately 60-70% of the available juice within the grape berry, the free-run juice , can be released by the crushing process and does not require the use of

1736-620: The grapes are commonly lightly crushed. Crushers usually consist of a pair of rollers, and the gap between them can usually be regulated to allow for light, hard, or no crushing, according to the winemaker 's preference. The mixture of grapes, skins, juice, and seeds is now referred to as must . The must is then pumped to a vessel, often a tank made of stainless steel or concrete, or an oak vat, for fermentation. In common with most modern winemaking equipment, de-stemmers and crushers are normally made of stainless steel (food-grade stainless steel for those parts that come into physical contact with

Luglienga - Misplaced Pages Continue

1792-552: The grapes are sent through a crusher/de-stemmer , which removes the individual grape berries from the stems and breaks the skins, releasing some juice, prior to being pressed. There are exceptions, such as the case of sparkling wine production in regions such as Champagne , where grapes are traditionally whole-cluster pressed with stems included to produce a lighter must that is low in phenolics . In white wine production, pressing usually takes place immediately after crushing and before primary fermentation . In red wine production,

1848-412: The grapes more gently than continuous presses. The press wine is often kept separate from the free-run, and kept for later blending or disposing. A second microbiological transformation commonly takes place after the alcoholic fermentation of red wines. This is usually referred to as malolactic fermentation (MLF), in which malic acid , naturally present in grape juice, is converted into lactic acid under

1904-460: The grapes). The preservative sulfur dioxide is commonly added when grapes arrive at the winery. The addition rate varies from zero, for perfectly healthy grapes, to up to 70 mg/litre, for grapes with a high percentage of rot. The purpose is to prevent oxidation and sometimes to delay the onset of fermentation . Macerating enzymes (for instance glucanases ) may also be added at this stage, to aid extraction of color and fruit flavours from

1960-412: The grapes. Handpicked or machine-harvested grapes are usually tipped into a receival bin when they arrive at the winery and conveyed by a screw mechanism to the grape-processing equipment. On arrival at the winery, there is usually a mixture of individual berries, whole bunches (particularly with handpicked grapes), stems, and leaves. The presence of stems during fermentation can lead to a bitter taste in

2016-465: The heart of Barolo country and serves as a tempering influence on the region's summertime heat till harvest time in late October/mid November. A small wine region, extending over 7 miles in length and 5 miles at its widest point, Barolo produces about 500,000 cases of wine annually. Nearly 87% of the zone productions comes from vineyards in five communities: Barolo , Castiglione Falletto , La Morra , Monforte d'Alba , and Serralunga d'Alba . Wines from

2072-459: The hills of the Roero to the northwest of Alba, the name Arneis means "rascal" in Piedmontese. Red wine Red wine is a type of wine made from dark-colored grape varieties - (red grapes.) The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white,

2128-399: The ideal temperature for fermentation, but in general cooler temperatures (25–28 °C; 77–82 °F) produce fruitier red wines for early drinking while higher temperatures (28–35 °C; 82–95 °F) produce more tannic wines designed for long aging. Winemakers will usually check the density and temperature of the fermenting must once or twice per day. The density is proportional to

2184-575: The influence of bacteria (it is not strictly a fermentation). MLF is almost universally practised for red wines. It often occurs naturally, owing to the presence of lactic acid bacteria in wineries, but there are also commercially available preparations of bacteria to inoculate for MLF if necessary. Once the MLF is complete, the red wine is usually racked (decanted) off its lees (dead yeast cells and other solids), and has sulfur dioxide preservative added to avoid oxidation and bacterial spoilage. Most red wine

2240-523: The older Luglienga likely being the parent variety. In 1929, Luglienga (as Siedentraube) was crossed with Gamay to create the white German wine grape Regner . Luglienga is an early ripening variety that can be very vigorous unless kept in check by wine pruning and leaf pulling. The vine has strong resistance to the viticultural hazard of winter frost but can very susceptible to developing botrytis bunch rot . The grape responds well to being trained in pergolas in front of houses or over gardens. As

2296-411: The press. The remaining 30-40% that comes from pressing can have higher pH levels, lower titratable acidity , potentially higher volatile acidity and higher phenolics than the free-run juice depending on the amount of pressure and tearing of the skins and will produce more astringent, bitter wine. Winemakers often keep their free-run juice and pressed wine separate (and perhaps even further isolate

Luglienga - Misplaced Pages Continue

2352-434: The red color coming from anthocyan pigments present in the skin of the grape. Much of the red wine production process involves extraction of color and flavor components from the grape skin. The top 20 red grape varieties by acreage (listed alphabetically) are: The next top 30 red grape varieties by acreage (listed alphabetically) are: The first step in red wine production, after picking, involves physical processing of

2408-459: The region's winemaking (about 90%) takes place in the southern part of Piedmont around the towns of Alba (in Cuneo ), Asti and Alessandria . The Piemonte wine region is divided into five broad zones. The Piedmont region is home to 41 denominazione di origine controllata (DOC) and 19 denominazione di origine controllata e garantita (DOCG). The 19 DOCG wines in Piedmont are: Barbera

2464-491: The same grape as Barolo and less than 10 miles apart, there are a lot of similarities that Barbaresco has with it neighboring wines but the slight maritime influence of the Tanaro river helps fashion distinctly different wines. Generally less tannic, Barbaresco tend to be more elegant and approachable in their youth. The Barbaresco DOCG regulation stipulates wines with minimum alcohol content of 12.5% and 2 years minimum aging in

2520-405: The skins and to facilitate pressing. Tannin may be added now, later in the winemaking process, or not at all. Tannin can be added to help stabilize colour, to prevent oxidation, and to help combat the effects of rot. Some winemakers prefer to chill the must to around 10 °C (50 °F), to allow a period of pre-fermentation maceration ("cold soaking"), of between one and four days. The idea

2576-527: The southern part of the province of Asti in the Nizza DOCG zone. Some producers are experimenting with blending Barbera with Nebbiolo to combine the former's fruitiness with the later's structure. The light fruitiness of wines from the Dolcetto grape has caused some wine writers to describe it as the Italian version of Beaujolais . The wines have a sense of spiciness to them with little acid and tannins. They are able to be drunk relatively young and tend to be

2632-408: The sugar content and will be expected to fall each day as the sugar is converted into alcohol by fermentation. Pressing in winemaking is the process where juice is extracted from grapes. This can be done with the aid of a winepress , by hand, or even by the weight of the grape berries and clusters themselves. Historically, intact grape clusters were trodden by feet , but in most wineries today,

2688-496: The summertime temperatures are similar: the Piedmont wine region has a colder, continental winter climate , and significantly lower rainfall due to the rain shadow effect of the Alps. Vineyards are typically planted on hillsides altitudes between 490–1150 ft (150-400 metre). The warmer south facing slopes are mainly used for Nebbiolo or Barbera while the cooler sites are planted with Dolcetto or Moscato . The majority of

2744-515: The vast mountainous terrain, the Po Valley consumes a large area of available land-leaving only 30% of the region suitable for vineyard plantings. The valley and the mountains do contribute to the area's noted fog cover which aides in the ripening of the Nebbiolo ( "Nebieu" ) grape (which gets its name from the Piedmontese word nebia meaning "fog"). Although the winemaking regions of the Piedmont and Bordeaux are very close in latitude , only

2800-404: The vinification of different grape varieties and different styles of wine. It is also common to add yeast nutrient at this stage, often in the form of diammonium phosphate. Soon after the must is placed in the fermentation vessel, a separation of solid and liquid phases occurs. Skins float to the surface, forming a cap. In order to encourage efficient extraction of colour and flavour components, it

2856-401: The wine matures the colour becomes more brownish and rust-red. Other popular grapes used for red wine production are Barbera and Dolcetto . Wine made with the Barbera grape is often fruity, with high acidity. It can be delicate with less tannin than wine made from the Nebbiolo grape. Dolcetto on the other side, is not, as the name indicates, sweet. Dolcetto means "little sweet one" ( dolce

SECTION 50

#1732790457265

2912-523: The wine produced by different pressure levels/stages of pressing) during much of the winemaking process to either bottle separately or later blend portions of each to make a more complete, balanced wine. In practice the volume of many wines are made from 85 to 90% of free run juice and 10-15% pressed juice. There are many different types of wine presses, but they can be broadly divided into continuous presses and tank presses. Modern winemaking tends to favour tank presses with pneumatic membranes, which squeeze

2968-412: The wine, and the purpose of destemming is to separate grapes from the stems and leaves. Mechanical de-stemmers usually consist of a rotating cage perforated with grape-sized holes. Within this cage is a concentric axle with arms radiating towards the inner surface of the cage. Grapes pass through the holes in the cage, while stems and leaves are expelled through the open end of the cage. After destemming,

3024-475: The winery for standard labels and 4 years minimum for riservas wines. Being an even smaller zone than Barolo, producers in the region produce a little more than 200,000 cases annually. The majority of Barbaresco production takes place in 3 communities: Barbaresco , Treiso and Neive . The soils in the Barbaresco zone are more uniform across the region which tends to produce a more consistent profile with

3080-620: The wines than what can be achieved across the widely different areas of Barolo. The white wines made from the Moscato Bianco (also known as Muscat Blanc à Petits Grains ) are most noted for their frizzante and sparkling spumante styles but some still wines are produced as well. Located northeast of Alba, the wines from the Asti region are known for their delicate light bodies, low alcohol content and slightly sweet nature. Like many sparkling wines, Asti are not vintage dated even though

3136-407: Was a wealthy vineyard owner who went abroad to study advance viticulture prior to founding the political newspaper Il Risorgimento . He was highly influential in the adoption of many French viticultural techniques among the Piemontese vineyards. One of the early sparks of the Italian revolts against Austria was the act of the Austrian government to double the tariffs of Piemontese wines into

#264735