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Portal:Wine/Selected article/1 Zinfandel is a variety of red grape planted in over 10 percent of California wine vineyards.DNA fingerprinting revealed that it is genetically equivalent to the Croatian grape Crljenak Kaštelanski, and also the Primitivo variety traditionally grown in the 'heel' of Italy (Puglia).
It is typically made into a robust red wine, but in the USA a semi-sweet rosé wine called White Zinfandel has six times the sales of the red wine. Zinfandel has such high sugar levels that it was originally grown for table grapes in the USA, and this sugar can be fermented into high levels of alcohol, sometimes 15% or more.
The taste of the red wine depends on the ripeness of the grapes from which it is made. Red berry fruits like raspberry predominate in wines from cooler areas such as the Napa Valley, whereas blackberry, anise and pepper notes are more common in wines made in warmer areas such as Sonoma County, and in wines made from the earlier-ripening Primitivo clone.
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Alcoholic beverages appear repeatedly in biblical literature — from Noah planting a vineyard and getting drunk in the Hebrew Bible to Jesus miraculously making copious amounts of wine at the wedding at Cana and later incorporating wine as part of the central rite Christianity, the Eucharist, in the New Testament. Wine (that is, fermented grape juice) is the most common alcoholic beverage mentioned in biblical literature, where it is frequent source of symbolism, and was an important part of daily life in biblical times. The inhabitants of ancient Palestine also drank beer and wines made from other fruits, and some references to these appear in the scriptures, too.
On the whole, biblical literature displays an ambivalence toward intoxicating drinks, considering them both a blessing from God that brings joy and merriment and potentially dangerous beverages that can be unwisely and sinfully abused The relationships between Judaism and alcohol and Christianity and alcohol have generally followed this same pattern, with some dissenters particularly among Christians around the time of Prohibition.
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The Carménère grape is a wine grape variety originally planted in the Médoc region of Bordeaux, France, where it was used to produce deep red wines and occasionally used for blending purposes in the same manner as Petit Verdot.
A member of the Cabernet family of grapes, the name "Carménère" originates from the French word for crimson (carmin) after the hue of the grape in fall. The grape is also known as Grande Vidure, a historic Bordeaux synonym, although current European Union regulations prohibit Chilean imports under this name into the EU. Along with Cabernet sauvignon, Cabernet franc, Merlot, Malbec and Petit verdot, Carménère is considered part of the original six noble grapes of Bordeaux, France.
Now rarely found in France, the world's largest area planted with this variety is in Chile in South America, with more than 4,000 Hectares (2006) cultivated in the Central Valley. As such, Chile produces the vast majority of Carménère wines available today and as the Chilean wine industry grows, more experimentation is being carried out on Carménère's potential as a blending grape, especially with Cabernet Sauvignon. Carménère is also grown in Italy's Eastern Veneto and Friuli-Venezia Giulia regions and in smaller quantities in the California and Walla Walla regions of the United States.
In Australia, three cuttings of Carménère were imported from Chile by renowned viticultural expert Dr Richard Smart in the late 1990s. After two years in quarantine, only one cutting survived the heat treatment to eliminate viruses and was micro-propagated (segments of individual buds grown on nutrient gel) and field grown by Narromine Vine Nursery. The first vines from the nursery were planted in 2002 by Amietta Vineyard and Winery in the Moorabool Valley (Geelong, Victoria) who use Carménère in their Angels' Share blend.
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Languedoc wine, including the vin de pays labeled Vin de Pays d'Oc, is produced in southern France. While "Languedoc" can refer to a specific historic region of France and Northern Catalonia, usage since the 20th century (especially in the context of wine) has primarily referred to the northern part of the Languedoc-Roussillon région of France, an area which spans the Mediterranean coastline from the French border with Spain to the region of Provence. The area has around 700,000 acres (2,800 km²) under vines and is the single biggest wine-producing region in the world, being responsible for more than a third of France's total wine production. As recently as 2001, the region produced more wine than the entire United States.
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Charles Camille Heidsieck (1820-1871) was a 19th century French Champagne merchant who founded the Champagne firm Charles Heidsieck in 1851. He is credited with popularizing Champagne in the United States and was known as "Champagne Charlie" during his stay. During the American Civil War Heidsieck was imprisoned under suspicion of being a spy for the French government and the Confederacy. His imprisonment sparked an international incident between France and US over what became known as The Heidsieck Incident.
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Sauvignon blanc is a green-skinned grape variety which originates from the Bordeaux region of France. The grape gets it name from the French word sauvage ("wild") and blanc ("white") due to its early origins as an indigenous grape in western France. It is now planted in many of the world's wine regions, producing a crisp, dry, and refreshing white varietal wine. Conversely, the grape is also a component of the famous dessert wines from Sauternes and Barsac. Sauvignon blanc is widely cultivated in France, Australia, New Zealand, California, and South America.
Depending on climate, the flavor can range from aggressively grassy to sweetly tropical. Wine experts have used the phrase "crisp, elegant, and fresh" as a favorable description of Sauvignon blanc from the Loire Valley and New Zealand.Sauvignon blanc, when slightly chilled, pairs well with fish or cheese, particularly Chèvre. It is also known as one of the few wines that can pair well with sushi.
Along with Riesling, Sauvignon blanc was one of the first fine wines to be bottled with a screwcap in commercial quantities, especially by New Zealand producers. The wine is usually consumed young, as it does not particularly benefit from aging. Dry and sweet white Bordeaux, typically made with Sauvignon blanc as a major component, is the one exception.
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Tempranillo is a variety of black grape widely grown to make full-bodied red wines[1] in its native Spain. It is the main grape used in Rioja, and is often referred to as Spain's "noble grape".[2] Its name is the diminutive of the Spanish temprano ("early"),[1] a reference to the fact that it ripens several weeks earlier than most Spanish red grapes.
Tempranillo wines can be consumed young, but the most expensive ones are aged for several years in oak barrels. The wines are ruby red in colour, with aromas and flavors of berries, plum, tobacco, vanilla, leather and herb.
Portal:Wine/Selected article/8 The state of Oregon in the United States has established an international reputation for its production of wine. Oregon has several different growing regions within the state's borders which are well-suited to the cultivation of grapes; additional regions straddle the border between Oregon and the states of Washington and Idaho. Wine making dates back to pioneer times in the 1840s, with commercial production beginning in the 1960s.
American Viticultural Areas entirely within the state include the Willamette Valley, Southern Oregon, Umpqua Valley, and Rogue Valley AVAs. Parts of the Columbia Gorge, Walla Walla Valley, and Snake River Valley AVAs lie within Oregon. Pinot Noir and Pinot Gris are the top two grapes grown, with over 16,000 tons (14,515 metric tons) harvested in 2005. As of 2005, Oregon wine makers produced over 1.5 million cases combined.
With 303 wineries in Oregon, a tourism industry has developed around wine tasting. Much of the tourism focuses on the wineries and tasting rooms in and around the Yamhill Valley southwest of Portland. In 2004, it was estimated that wine tourism contributed USD $92 million to the state economy, excluding winery and tasting room sales.
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Riesling is a white grape variety grown historically in Germany (see German wine), Alsace (France), Austria, and northern Italy.
It is a very old grape, first documented in 1435, in which year the storage inventory of the high noble Count John IV. of Katzenelnbogen in Rüsselsheim (a small principality on the Rhine) lists the purchase of riesslingen. The seller is unknown. The modern word Riesling was first documented in 1552 when it was mentioned in Hieronymus Bock's Latin herbal.
DNA fingerprinting by Ferdinand Regner suggests that one parent of Riesling is Gouais Blanc, known to the Germans as Heunisch Weiss, which was brought to Burgundy from Croatia by the Romans. The other parent is a cross between a wild vine and Traminer (Savagnin Blanc). It is presumed that the Riesling was born somewhere in the valley of the Rhine, but with parents from either side of the Adriatic the cross could have happened anywhere on the way.
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Throughout the first 1,800 years of church history, Christians consumed alcoholic beverages as a common part of everyday life and nearly always used wine (that is, fermented grape juice) in their central rite — the Eucharist or Lord's Supper. They held that both the Bible and Christian tradition taught that alcohol is a gift from God that makes life more joyous and that overindulgence, which leads to drunkenness, is a sin. In the mid 1800s, some Protestant Christians moved from this historic position of allowing moderate use of alcohol (sometimes called moderationism) to either deciding that not imbibing was wisest in the present circumstances (abstentionism) or prohibiting all ordinary consumption of alcohol because it was believed to be a sin (prohibitionism). Today, all three of these positions exist in Christianity, but the historic position remains the most common worldwide.
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The Champagne wine region (archaic English: Champany) is a historic province within the Champagne administrative province in the northeast of France. The area is best known for the production of the sparkling white wine that bears the region's name. The region is about 100 miles (160 km) east of Paris. The viticultural boundaries of Champagne are legally defined and split into five wine producing districts within the administrative province-the Aube, Côte des Blancs, Côte de Sézanne Montagne de Reims, and Vallée de la Marne. The towns of Reims and Épernay are the commercial centers of the area.
Located at the northern edges of the wine growing world, the history of the Champagne wine region has had a significant role in the development of this unique terroir. The area's close proximity to Paris promoted the regions economic success in its wine trade but also put the villages and vineyards in the path of marching armies on their way to the French capital. Despite the frequency of these military conflict, the regions developed a reputation for quality wine production in the early Middle Ages and was able to continue that reputation as the region's producers began making sparkling wine with the advent of the great Champagne houses in the 17th & 18th century.
The principal grapes grown in the region include Chardonnay, Pinot Noir, and Pinot Meunier. Pinot Noir is the most widely planted grape in the Aube region and grows very well in Montagne de Reims. Pinot Meunier is the dominant grape in the Vallée de la Marne region. The Côte des Blancs is dedicated almost exclusively to Chardonnay.
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Commandaria (or Commanderia; Greek: Κουμανδαρία) is an amber-coloured dessert wine made in the Commandaria region of Cyprus on the foothills of the Troodos mountains. It has the distinction of being the world's oldest named wine still in production.
The wine has a rich history, said to date back to the time of the ancient Greeks, where it was a popular drink at festivals celebrating the goddess Aphrodite. A dried grape wine from Cyprus was first known to be described in 800 BC by the Greek poet Hesiod and was known as the Cypriot Manna.
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Resveratrol is a phytoalexin produced naturally by several plants when under attack by bacteria or fungi. Phytoalexins are antibacterial and anti-fungal chemicals produced by plants as a defense against infection by pathogens. Resveratrol has also been produced by chemical synthesis, and is sold as a nutritional supplement. A number of beneficial health effects, such as anti-cancer, antiviral, neuroprotective, anti-aging, anti-inflammatory and life-prolonging effects have been reported, although some of these studies used animal subjects (e.g. rats). Resveratrol is found in the skin of red grapes and is a constituent of red wine but, based on extrapolation from animal trials, apparently not in sufficient amounts to explain the “French paradox” that the incidence of coronary heart disease is relatively low in southern France despite high dietary intake of saturated fats.
Konrad T. Howitz and Robert Zipkin of BIOMOL International discovered that resveratrol increases the activity of an enzyme called SIRT1. They then contacted David Sinclair of the Harvard Medical School, and cofounder of Sirtris Pharmaceuticals, in order to initiate a collaboration. Sinclair found that resveratrol significantly increases the lifespan of yeast and mice. There is hope that it could do the same for humans.
The four stilbenes cis- and trans-resveratrol, and cis- and trans-piceid are similar and related, and sometimes analyzed together as a group.
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The Australian wine industry is the fourth largest exporter in the world, exporting over 400,000,000 litres a year to a large international export market that includes "old world" wine-producing countries such as France, Italy and Spain. There is also a significant domestic market for Australian wines, with Australians consuming over 400,000,000 litres of wine per year. The wine industry is a significant contributor to the Australian economy through production, employment, export and tourism.
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California wine is wine made in the U.S. state of California. Nearly three-quarters the size of France, California accounts for nearly 90 percent of entire American wine production. The production in California alone is more than double that of Australia; if California was a separate country, it would be the world's fourth-largest wine producer. The state viticultural history dates back to the 18th century when Spanish missionaries planted the first vineyards to produce wine for Mass.
Following a wine renaissance in the mid-20th century, Californian wine entered the international stage at the 1976 Judgment of Paris wine competition when Californian wines beat out French wines in both red and white wine categories. Today there are more than 1,200 wineries in the state, ranging from small boutique wineries to large corporations like E & J Gallo Winery with distribution across the globe.
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The Great French Wine Blight was a severe blight of the mid-19th century that destroyed many of the vineyards in France and laid to waste the wine industry. It was caused by an aphid (the actual genus of the aphid is still debated, although it is largely considered to have been a species of Daktulosphaira vitifoliae, commonly known as grape phylloxera) that originated in North America and was carried across the Atlantic sometime around the late 1850s. While France is considered to have been worst affected, the blight also did a great deal of damage to vineyards in other European countries.
How the Phylloxera aphid was introduced to Europe remains debated: American vines had been taken to Europe many times before, for reasons including experimentation and trials in grafting, without consideration of the possibility of the introduction of pestilence. While the Phylloxera was thought to have arrived sometime around 1858, it was first recorded in France in 1863, near the former province of Languedoc. It is argued by some that the introduction of such pests as phylloxera was only a problem after the invention of steamships, which allowed a faster journey across the ocean, and consequently allowed durable pests, such as the Phylloxera, to survive.
Eventually, following Jules-Emile Planchon's discovery of the Phylloxera as the cause of the blight, and Charles Valentine Riley's confirmation of Planchon's theory, Leo Laliman and Gaston Bazille, two French wine growers, proposed that the European vines be grafted to the resistant American rootstock that were not susceptible to the Phylloxera. While many of the French wine growers disliked this idea, many found themselves with no other option. The method proved to be an effective remedy. The following "Reconstitution" (as it was termed) of the many vineyards that had been lost was a slow process, but eventually the wine industry in France was able to return to relative normality.
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