Primitivo Wine - Zinfandel Primitivo – The Italian Zinfandel DNA blueprinting has established that the red Zinfandel grape – an increasingly popular choice in American viticulture – is actually genetically identical to the well-loved Primitivo grape that has been cultivated in southern Italy since the 18th century. The term “primitivo” is derived from “primativus” or “primaticcio,” two words which refer to the early-ripening characteristic of the grape. While it is clear that this tendency to mature early has made Primitivo grapes a popular choice with wine-makers, the manner in which it was first introduced to Italy is still a matter of some speculation. It is now believed that the Primitivo grape variety originated in Caucasus in Eurasia around 6000 B.C. and was transplanted to the Mediterranean in the 18th century. One suggestion is that the grape is actually a clone of a Zagarese variety which was first cultivated in Italy by a parish priest near Liponti.

An alternative, and perhaps much more romantic, theory is that Primitivo grape cuttings were part of the dowry brought to Italy by the Countess of Altamura when she married Don Tommaso Schiavoni-Tafuri. The first appearance of the grape in America is similarly vague, although it appears that wine-makers began selling “Zenfendal” in the 1830s in Boston, and “Zinfindal” grapes were already being widely cultivated in greenhouses by the mid-1830s. Outdoor planting in California’s Napa Valley appears to have begun later in the 1800s, and by the turn of the 20th century Zinfandel grapes were the most popular, and most widely cultivated, variety in California. But because the grapes do not travel well, many growers began to use other, hardier varieties, and by the early 20th century Zinfandel grapes were virtually forgotten, except in certain regions of the southern US. And when wine experts “rediscovered” the grape in the mid-20th century, it was to proclaim Zinfandel as a native variety of California, and unique to the area.

When Italian Primitivo was introduced to California in the mid-1960s, and many wine lovers noted its similarity to Zinfandel, interest in the grape’s true origin revived. But it wasn’t until 2001 that, with the assistance of DNA sampling, the original home of the Primitivo/Zinfandel strain – Croatia – was positively identified. Since their origin there has been a small amount of genetic divergence between the grapes of Italy and those of California. For instance, field test comparisons reveal that although Primitivo and Zinfandel grapes retain a remarkable similarity, Primitivo grapes are consistently superior. In part, this is because the earlier maturation of Primitivo grapes yields a subtly different flavor, with more noticeable blackberry and spice highlights. In general, wines from Primitivo grapes are robust and hearty, with a high sugar content that provide a desirable alcohol content in the range of 15 percent. The flavor of Primitivo reds vary somewhat depending upon growing conditions; wines from cooler climates have a light raspberry predominance, while wines from warmer districts offer a more peppery taste with distinct blackberry and anise highlights.

Now that Italian Primitivo wines are becoming available in the US, the grape that has long been an overwhelming favorite of viticulturists across Italy is winning accolades with Americans, who appreciate its superior taste and authenticity. Visit us on Facebook: zinfandel Archives - Wine Notes Wine Notes Wilfred Wong 1 Comment Though Zinfandel is often called the “California grape,” its origins are slightly further away. Where is origin of Zinfandel? In 2000, Carole Meredith, co-proprietor of Lagier-Meredith and American grape geneticist, published findings that suggested Croatia was the origin of this varietal. Before this, many in the industry believed Zinfandel was possibly a descendant of Primitivo, the Southern Italian grape. It’s true that Zinfandel and Primitivo are related, but they are both clones of Crljenak, a native variety of Croatia. Zinfandel has become “California’s own.” Since the early 1970’s the state’s wineries have produced some of the world’s finest red wines from our beloved Zinfandel. While the research continues, it is clear that California producers have made a stake in the Zinfandel sweepstakes.

Whether it is called Primitivo or Crljenak Kaštelanski, California Zinfandel is the prize that is finding itself more often at the dinner table. “The name Zinfandel was first used in 1832 and established a separate identity for the grape and one unique to America.” (Source: Zinfandel, Producers and Advocates, April 2002). It was not until the early 1970’s that Zinfandel emerged to become the superstar varietal that it is today. Ushered into the limelight by the 1968 Sutter Home Deaver Ranch, a flood of marquee players from the outstanding class of 1973 Chateau Montelena, Ridge Geyserville, Dry Creek Vineyard and others changed the varietal’s place in history forever. Zinfandel was now becoming one of the prizes on the runway. I drink Zin all the time. My favorite match is pairing it with grilled pork chops. Pork tenderloin with a wine sauce reduction has been one another go to combination. But the ever popular grilled steak with fries works well too.

Celebrate 10th Annual California Wine Month and pop the cork on the delicious 2012 Seghesio Sonoma County Zinfandel . The golden state, family and friends will be happy you did. Share this: May is National BBQ month, and what better wine to go with BBQ than Zinfandel! So with that, a little history of Zinfandel … Origin: Croatia Hot Spot: California, Southern Italy Synonyms: Primitivo, Plavac Mali Zinfandel is often touted as the ideal grape for 4th of July BBQs and even Thanksgiving dinner as it is the quintessential “California” grape. So how did a grape variety from Croatia come to be known as the “California Varietal?” Wine grape historians (not their technical name but we’ll call them that) traced the variety back to the 1820s, when it was imported from an Austrian nursery and found a home somewhere on the east coast of the US. About the time of the Gold Rush in the mid-1800s, Zinfandel found its way to the west coast. By the late 1800s was the “it” grape, partly due to its productivity and sturdy constitution.

Even during prohibition, Zinfandel remained popular for home winemakers, which is one reason you see such very old Zinfandel vines. In the 1960s, researchers recognized that Zinfandel and Primitivo contained the same “grape” DNA. Then in 2001, researchers did some “fingerprinting” on a few old vines in Croatia. Turns out that Zinfandel is a version of an ancient grape called “Crljenak Kaštelanski.” And yet, it is still known as the classic California grape. You may see some plantings in Australia and even Europe, but for the most part, Zinfandel has stayed true to its California base. And what about White Zinfandel? Zinfandel is a red grape – always has been – but in the 1960s and 70s, Americans preferred white wine. So in 1972, Bob Trinchero launched what turned out to be one of the largest successes in the wine business. Using free run Zinfandel juice, with a little added sweetness and occasionally some more aromatic white varieties, White Zinfandel skyrocketed in popularity and sales.

The craze for this slightly sweet, lightly pink wine brought awareness to Zinfandel, even the original red kind. Advocates of the grape began to protect the vineyards, particularly the old vines from before prohibition. Defining Traits: Big, bold, jammy, spicy, brambly Depending on where it is grown, the age of the vines, and the methods of the winemaker, Zinfandel can vary in its flavor profile. It’s a sturdy grape, so its rare to find a “light-bodied” Zinfandel, but you’ll find a range of styles, from elegant to spicy to brawny to jammy. Typical characteristics include spice, jam, all sort of wild berry flavors, pepper, leather and sometimes a bit of oak notes. So we raise or glass to the American grape from Croatia – To Zinfandel! Share this: I admit, in my college days at an ACC school, I never drank wine at a tailgate. It wasn’t An Auburn tailgate hosted by my cousin. The AU Pinterest board named it “Best Tailgate” last weekend! even an option. My red solo cup was a watered down mix of bourbon and coke, just like everyone else.

Now that I’m older, and more mature (I hope), I find that wine and football are a great match. Especially with all the fun tailgate foods that go with it. Some general wine tips on matching up vino and tailgates: Screw cap wines – Grabbing a glass of wine should be easy, especially if you’re in a true tailgate situation parking lot. No need to dig out a corkscrew – plenty of delicious, refreshing, excellent value wine with screw cap closures around, perfect for the plastic cup in your hand. Bubbly – A chilled bottle of bubbly is a perfect treat in early tailgate season, when the weather is still warm. I am particularly drawn to its ability to pair with anything salty, like all the chips and dip available. Cava is a delicious wine for the price, and we’re big fans of Jaume Serra Cristalino . Albarino – Crisp and clean, Albarino will go with any grilled seafood or seafood dip at the party. Favorites include the Burgans Albarino (great value at $14) and the Bodegas Fillaboa (also about $14). Malbec – Step it up for the meat on the tailgate menu.

Malbec is spicy and jammy, a great match for a mix of sweet and spicy foods. Easy to drink and many a great value. Check out Crios de Susana Balbo Malbec and Apaltagua Malbec . Zinfandel – Zin is an all-season wine. Great in summer, ideal on the Thanksgiving table, and a perfect pick for a tailgate. Delicious to drink on its own well into the 3rd and 4th quarters. Seghesio Sonoma Zinfandel is a definite favorite, though Bogle Old Vines Zinfandel is probably my favorite value. No matter what you pick for your tailgates – beer, bourbon or wine – enjoy that general football season warmth – fall weather rolling in, funny-looking mascots, screaming at the television when you have absolutely no control of the outcome… Happy Tailgate Season! Share this: Gwendolyn With #ZinFest by #ZAP fast approaching, I thought it appropriate to define the grape that we shall all celebrate this weekend: Zinfandel . Zinfandel is known as the”California” grape, but is it? Eh, not really.

When it comes to the US and to the New World of winemaking in general, Zinfandel is definitely a California grape. However, DNA testing (yes, they do this on grapes) has traced the origin of Zinfandel back to the Croatian variety, Crljenak Kaštelanski (I can’t pronounce it either). It is also the genetically identical to Primitivo , a grape variety grown in Southern Italy. Zinfandel first found its way to California in the mid-1800s, and since then, has made a name for itself making big, fruit-forward wines, ranging in flavors and structure depending on where it is grown. It can be super intense and fruit forward, like blueberry jam rolling off the tongue, or it can be structured and spicy, like brambly raspberries off the vine. It is, in fact, a red grape, though in the 1980s you found it much more often in the pink form, known as “White Zinfandel.” The grape increases in flavor and intensity as the vines age and old-vine Zinfandels are quite unique and sought after. Need more Zinfandel education?

Get yourself to the Saturday Grand Tasting at the ZAP festival . We promise your head will be filled with more Zin knowledge, and your teeth will be stained purple. Cheers! JasonC 1 Comment Went to the ZAP (Zinfandel Advocates and Producers) grand tasting two weekends ago. This is the huge Zinfandel tasting that takes up 2 whole buildings in San Francisco's Fort Mason every year. Now this is an event which draws thousands of people and it can be a bit of a madhouse. There are so many producers showing that it can be hard to get a handle on which to taste. My strategy was to hit some of the ones I have liked in the past, yet try to taste some new ones as well. I tend to like the Russian River Valley and Mendocino and Napa Zins, along with the more restrained Dry Creek Valley producers. The reason is I like wines that have some acidity and balance to the fruit. So I spent 4 hours there and here are some highlights, I won't bother describing the low points. From the wineries whom I am already familiar, I loved the whole Ridge lineup, in this case all 2009 Barrel samples.

They were all good, but what really popped to me was the Paganni Ranch, really fantastic. The fruit for that wine had a super zingy and blast of red fruits, but balanced. Moving on to Ravenswood, I loved the barrel samples of the Old Hill and Teldeschi (year after year my favorites), these are cellar zins, which need a few years to combine the rather firm structure and loveley elegant and powerful fruit. On to Hartford where the Jolene's and Highwire were literally jumping out of the glass with their textbook Russian River character. Here we have high acidity and very vibrant brambly red fruits and spices. Over at Deloach the OFS was sprightly and again full of the RRV fruit I love so much, sadly they were not showing many of their smaller lot zins. Novy was showing some gorgeous easy to drink wine. A producer whom I have never tasted before, Gamba really excited me with big yet balanced and wonderful wines. Seghesio as usual had some big boned yet wonderful wines. For me the Cortina and Home Ranch really rocked. From Napa I loved the almost Claret like Chateau Montelena.

Easton another producer whom I like showed a wonderful Shenandoah wine, and Claudia Springs rocked my world with all their lineup. Another new to me producer was Bedrock, who had a wonderful wine and Gundlach Bundschu was showing some fine form as well. Anyhow, there were actually many more who I enjoyed, and it seemed to me that many producers were pulling back from some of the port-like monsters.. although there were still many of these producers and they have many fans, just not me. I really feel that people who don't look that deeply into the world of zin are missing something, because they can be such joyful and exhuberant wines. Zap was great. Share this: Glossary of Grapes, Wines and Vines Airen - Please see the discussion under Spanish Wines . Alicante Bouschet - Red French wine grape grown in Southern France and widespread in the Central Valley of California as well. It is usually used in hearty jug wines. Aligoté - White French wine grape from Burgundy . Although generally considered unimpressive, it is used to a certain extent in some white Burgundy wines. Barbera - Please see the discussion under Italian Wines .

Bobal - Please see the discussion under Spanish Wines . Cabernet Franc - Red French wine grape, often used in Bordeaux blends to add acidity and aroma. Usually blended, it is becoming increasingly trendy as a varietal. Genetic research indicates that it is the parent of Cabernet Sauvignon (below). Cabernet Sauvignon - Classic red French wine grape that is most prominent in Bordeaux wine blends, and as a stand-alone varietal in California. The grape is little, very thick-skinned with good fruit, lots of tannins, and enough acid so that it ages well. Generally, 5 to 10 years of bottle aging are required for it to reach peak flavor. It prefers a slightly warmer climate than most wine grapes and can be injured by December and January frosts. Because California tends to get cooler growing areas than France, California cabernets tend to be more delicate and fruitier. Cabernet Sauvignon is also known as Petit Cabernet, Vidure and Petit Vidure; and recent genetic research indicates that it descends from the unexpected parents of Cabernet Franc and Sauvignon Blanc. Campbell - Please see the discussion under Eastern U.S. Grapes .

Charbono - Red California wine grape that is thought to be a corruption of Charbonneau, a French synonym for the Douce Noir grape of Savoie, France. Both the Charbono and Charbonneau probably descend from the Dolcetto grape of Italy. Chardonnay - Classic white French wine grape grown in Burgundy where it is the principle grape of Champagne and Chablis wines. However, a "glass of Chardonnay" in the U.S. is almost synonymous with a generic "glass of white wine." White Burgundy must be Chardonnay unless it says so. Chardonnay takes oak well, which is unusual for white wines, and California Chardonnays are typically aged in oak barrels. Thus, it can be quite versatile, and may be just about any flavor depending on the duration of barrel aging and whether it is aged in stainless steel or full oak barrels. Chardonnay also ages well in the bottle, though it will not age as long as reds. It likes cool climate, has a good acid balance, and is naturally higher in alcohol than most wines.

Carignan - Red French wine grape from the Languedoc region in Southern France that is the most widely planted grape in France and the third most widely planted worldwide, behind the Spanish Airen and Garanacha (Grenache). Once lightly regarded, but coming into its own. It has a red-fruit character that is sometimes peppery like Syrah. Catawba - Please see the discussion under Eastern U.S. Grapes . Chasselas - White Swiss wine grape that produces reasonably dry wines. Chenin Blanc - Classic white French wine grape that is most common in the Loire Valley. It makes white wines that are dry and slightly sweet. Cinsaut (Cinsault) - Red French wine grape with a dark color. It is grown extensively in Languedoc, and is also crossed with Pinot Noir in the South African grape variety called "Pinotage". Colombard - see French Colombard . Concord - Imporant red wine grape ( Vitis labrusca ) that is native to the eastern United States. It was first bred by Ephraim Bell in Concord, Massachusetts in 1843 and introduced in 1854.

It has since supplanted Catawba , which dates back to 1802, as the most popular grape in the Eastern United States. Concord produces old-fashioned, country-style red wines, as well as jams and jellies. It has an aroma and flavor that wine tasters call "foxy." Although a number of labrusca varities exist (see below), Concord is certainly the best known. Fredonia and Sunbelt are Concord varieties grown, respectively, in New York and the Gulf Coast. Niagara is a popular labrusca grape, first bred in 1882, that descends from Concord. It ripens about one week earlier than Concord. Corvina - Please see the discussion under Italian Wines . Criolla - Please see the discussion under Spanish Wines . Delaware - Please see the discussion under Eastern U.S. Grapes . Diamond - Please see the discussion under Eastern U.S. Grapes . Dolcetto - Please see the discussion under Italian Wines . Eastern U.S. (mainly New York) Grapes - Although the European grape, Vitis vinfera typically does not do well in the Eastern United States, the region does have several of its own native grape species.

Not only are these native grapes quite hardy to cold and infestations, but they also yield very flavorful fruit for wines, jams, jellies, and table grapes. In fact, wines in the Eastern U.S. have been produced for over 200 years, and several commercial varities of native wine grapes have been bred. Vitis labrusca is the best-known of the native American grapes, and many of the wine grapes grown in the Eastern United States are based on this species. Although the pink-skinned Catawba, introduced in 1802, was one of the first labrusca hybrids to be grown on a commercial scale, the Concord (red), introduced in 1854, must be considered the classic labrusca grape (please see the separate discussion on the Concord grape). The Ives (red) and Niagara (white) are labrusca varieties closely related to the Concord. Other well known labrusca hybrids include Campbell (red) and Diamond (white). The Norton (white) is a cross between Vitis labrusca and the southwestern Summer Grape Vitis aestivalis, whereas the Delaware (white) is a labrusca- aestivalis- vinifera cross.

Wines made from labrusca grapes have a characteristic taste, which in deference to its common name, tasters call "foxy". Vitis rotundifolia , which is better known as the Muscadine grape, is another native American species that is used for growing wine grapes. Whereas Vitis labrusca can be described as the native grape of the northeast, Vitis rotundifolia is the native grape of the southeast. The Scuppernong (golden) is a Muscadine variety that was first introduced in 1809 as an alternative to the Catawba (above). Wines made from Muscadine grapes lack the "foxy" taste of labrusca wines, yet have a characteristic taste all their own which is described as "musky". Scuppernong (golden) is the best-known muscadine variety, but Carlos (golden), Cowart (black), Fry (golden), and Noble (black) are also very popular. Vitis riparia is yet a third variety of native American grape that is cultivated. Although it is sometimes used for wines, jams, and jellies, its main use is as root stck for Vitis vinifera (European grape) varieties.

Vitis rupestris is a fourth variety of native American grape. It is used primarily in developing hybrid varieties. Many French Hybrids , the so-called "Seibel" grapes, are also raised in the Eastern United States. Another interesting hybrid is the dark-skinned Marechal Foch, which is a Vitis riparia and Vitis rupestris cross with a Gamay clone known as the Goldriesling. The Marechal Foch, due to its cold tolerance, is widely grown as a wine grape throughout the New England area of the United States. French Colombard - White French wine grape grown extensively in the Central Valley of California where it is used primarily to make fruity jug wines. It is still grown in the Bordeaux region of France where it is used in blends known as Bordeaux Blanc. It is also used in France, along with Ugni Blanc (St. Emillion) to make brandy. French Hybrids (Seibel) - Seibel is the common name for a number of Vitis vinifera hybrids that have been introduced over the years in a quest to develop climate tolerant grape varieties that are resistent to rot , mildew and phylloxera .

Some of these, notably the bunch rot resistant Chambourcin, were widely planted in France in the 1970s. However, stringent European Union rules forbidding the blending of hybrids in traditional wine varieties have led to their disappearance from most European vineyards. Nonetheless, several hybrids have found acceptance as wine grapes in the Eastern United States, Canada and England, including the dark-skinned Chambourcin (Noir), Chancellor (Seibel 7053), Chelois, and Vignoles (Ravat 51). Widespread light-skinned hybrids include Seyval Blanc, Vidal Blanc and Villard Blanc. Seyval Blanc is in fact so widely planted in parts of the Eastern United States that it is sometimes referred to as "Indiana Chardonnay". It is also quite widespread in England. Gamay - Red French wine grape used in Beaujolais , a light, fresh, fruity red wine from the Beaujolais region of Southern Burgundy .

It is a source of some confusion as the grape grown in California that is known as "Gamay Beaujolais" is actually a clone of Pinot Noir, whereas the California grape known as "Napa Gamay" is probably Valdiguié. Gamay grapes ripen earlier than most other grapes in France. Garnacha - The Spanish name for the French Grenache grape. Please see the discussion under Spanish Wines as well. Gewurztraminer - Please see the discussion under German Wines . Grenache - Black-skinned French and Spanish wine grape that is the second most widely planted grape in the world. It is widespread in the Languedoc and Rhone regions, as well as California, but it is in Garnacha, Spain, where it is called Garnacha, that it is particularly abundant. It is in fact the second most widely planted grape in Spain, second only to the white Airen. Grenache wines tend to hearty and peppery. 'White Grenache' is made by removing the grape skins from the juice before the fermentation process is complete. Ives - Please see the discussion under Eastern U.S. Grapes .

Johannisburg Riesling - Please see the discussion under German Wines . Macabeo - Please see the discussion under Spanish Wines . Malbec - Red French wine grape used as a minor component in Bordeaux blends, where its intense color and extract add to the wine's body. It is also used as the primary grape in the inky red wines of Cahors, and in some Argentine reds. Malvasia - Please see the discussion under Italian Wines . Marechal Foch - Please see the discussion under Eastern U.S. Grapes . Marsanne - White French wine grape of the Rhone that is increasingly planted in California. Merlot - Red French wine grape that is used in most Bordeaux wine blends. Recently, it is grown as a varietal in its own right, especially in California, and increasingly Washington. It produces mild wines. Because Merlot requires particular soil conditions, and is susceptible to disease and fungus, it is fairly difficult to grow. Mission - Black-skinned wine grape brought to California from Mexico in the late 1700s by the mission padres, and elsewhere in the New World by the conquistadores.

It is the same grape as the Criolla of Mexico, the Criolla Grande of Chile, and the Pais of Argentina, all of which probably descend from a bland grape on the island of Sardenia that is known as the Monica. Although the Monica is not grown on the Spanish mainland today, it is argued by some that the Monica originated there. Until the 1840s, the Mission was virtually the only grape used in California winemaking. Bland by todays standards, Mission wines were rapidly replaced in the 1860s by wines made from French, Italian and German grapes. Monastrell - The Spanish name for the French Mourvèdre grape. Please see the discussion under Spanish Wines as well. Mourvèdre - Black-skinned French wine grape, originally from Spain, that does well in hot climates. It is widely grown in Southern France, Languedoc and the Rhone, also in Spain (where it is known as Monastrell and is the second most widely planted black-skinned grape after Garnacha), Italy, and increasingly in California. It produces robust, deep red wines, and is often used to add color to light-colored blends.

It tends to impart earthy aromas to the wine which are described as "tree bark". Muscadelle - White French wine grape of the Bordeaux region that produces dry wines. Muscadet - White French wine grape of the Loire Valley that produces dry wines. Moscatel - The Spanish name for the French Muscat grape. Please see the discussion under Spanish Wines as well. Moscato - The Italian name for the French Muscat grape. Please see the discussion under Italian Wines as well. Muscat - An aromatic red grape, of ancient Greek origin, that is considered to be the ancestor of most European wine grapes. It is the same grape as the Spanish Moscatel, and the Italian Moscato. The Muscat (Moscatel) probably entered France through Spain, and is considered to be even older than the Spanish Malvasia, another grape of ancient Greek origin. Muscat wines are often sweet and always fruity with a characteristic aroma described as "musky". Nebbiolo - Please see the discussion under Italian Wines . Niagara - Please see the discussion under Eastern U.S. Grapes . Norton - Please see the discussion under Eastern U.S. Grapes .

Palomino - Please see the discussion under Spanish Wines . Pedro Ximenez - Please see the discussion under Spanish Wines . Petit Verdot - French red wine grape grown in Bordeaux that is fine quality but tends to be a minor player in Bordeaux blends. It is not to be confused with Petit Vidure which is actually an alias from Cabernet Sauvignon . Petite Sirah - Red California wine grape, not to be confused with the French Syrah . It is probably the same as the Durif grape of the Rhone which is a cross between the Syrah and a minor French grape called the Peloursin. Petite Syrah makes a dark red wine that ages well. Pinot Blanc - Classic white French wine grape that produces dry, medium-bodied wines, somewhat similar to Chardonnay. Pinot Gris and Pinot Grigio - French and Italian names, respectively, for the same white-wine grape. It typically produces dry and acidic wines, often with a light musky aroma, that go well with seafood and fish. Common in Alsace, Northeastern Italy, and increasingly Oregon where it takes the French name.

Pinot Meunier - Relatively uncommon White French wine grape used both as a varietal and in Champagne wine blends. Pinot Noir - Red French wine grape from the Burgundy region. It is thin-skinned and difficult to grow due to a susceptibility to rot. Pinot Noir produces pale-colored wines. It is the main grape in most red Burgundy wine blends and is used to a certain extent in Champagne . Pinotage - Red wine grape, widely grown in California and South Africa, that is a cross between Pinot Noir and Cinsaut grapes of the Rhone region. It makes fruity, dark red wines with an odd earthy character. Raisin Grapes - Please see the discussion under Table Grapes . Riesling - Please see the discussion under German Wines . Roussanne - White French wine grape of the Rhone region that is often grown with and blended with Marsanne. It is somewhat supplanting the latter because it is considered more productive and easier to grow. Sangiovese - Please see the discussion under Italian Wines . Sauvignon Blanc - Classic white French wine grape native to the Loire and Bordeaux regions (where it is usually blended with Sémillon).

Also widely planted in California, South America, Australia, New Zealand, and elsewhere. The wine comes in an extreme variety of styles from light to very dark red, depending largely on the amount of sunlight the grape clusters are exposed to as a result of leaf pruning. In short, shaded grapes result in a "green" or "grassy" tasting wine, whereas grapes exposed to sunlight produce a "citric" style. The wine is sometimes called Fumé Blanc when aged in oak barrels. Scuppernong - Please see the discussion under Eastern U.S. Grapes . Seibel - Please see the discussion under French Hybrids . Sémillon - Classic white French wine grape that is native to Bordeaux where it is used primarily in blends with Sauvignon Blanc. It is increasingly seen as a varietal in the United States and Australia, where it makes soft, medium-bodied, sometimes pleasantly musky white wines. St. Emillion - A name used in the Cognac region of France for a grape that is the same as the French Ugni Blanc and Italian Trebianno.

Syrah (Sirah) - Red French wine grape allegedly introduced to the Rhone region from Shiraz, Persia by the 14th-Century crusader Gaspard de Sterimberg. It is blended in Chateauneuf-du-Pape and also used as a stand alone in many Rhone red wines. It makes tannic wines that age well and have a characteristic fragrance. Table Grapes - The most popular table grape in the United States is the Thompson Seedless or Sultanina, a green-skinned vinifera grape that originated in the Middle East. The Thompson is also used for making golden raisins, which are called Sultanas. The black raisins that are commonly seen in the grocery store are Malagas, and these come from a seed-bearing, green-skinned vinifera grape known as the Muscat of Alexandria which, as the name implies, also originated in the Middle East. A popular red-skinned variety, also of the vinifera family, is the Flame or Tokay Seedless.

All three of these grapes are widely grown in the Central Valley of California, whereas the Himrod and Interlaken are red seedless varieties more suited to the colder climate of the Pacific Northwest and Eastern United States. Tempranillo - Please see the discussion under Spanish Wines . Trebbiano - The Italian name for the French Ugni Blanc grape. Please see the discussion under Italian Wines as well. Ugni Blanc - White French wine grape. It is also the most widely planted white grape in Italy where it is called Trebbiano and used to make sherry. In the Cognac region of France it goes by the local name of St. Emillion and is used to make a fortified wine called Cognac Brandy . Viognier - Long a seldom-seen White French wine grape used only in the rather rare Condrieu and Chateau-Grillet wines, it is gaining considerable attention as a varietal in California and Southern France. It produces a light, lean wine with a very characteristic floral scent. It does not age well and is best consumed early. Zinfandel - California red-wine grape that is very similar to the southern Italian Primitivo grape.

In fact, it is thought that both grapes may go back to an earlier Balkan progenitor probably identical to the Vranac grape of Montenegro. It is also thought to the same grape as the "Black Peter" which was widely grown in California in the late 1800s. Zinfandel makes a fruity red wine with lots of tannins and full of scents. California vintners produce Rosé wines from Zinfandel by removing the grape skins from the juice halfway through fermentation process, and 'White Zinfandel' by earlier removal of the skins. The same method is used for ' White Grenache '. WINES Scroll-down listing The subject of wines can get pretty complicated, so we have included a section on wine vintages , and another on which wines to serve with which foods . In the glossary below, you can learn about some of the different wines that we enjoy. Banyuls - A red French dessert wine from the Rousillon district in the Pyrenees which is made from Grenache . Basque and Bearnaise Wines - see Jurançon and Madiran wines. Beaujolais - Light, fruity red wine from the Beaujolais region in Southern Burgundy .

Nouveau Beaujolais are made ready for serving less than one year after the grapes are picked by a process called "carbonic maceration" in which the uncrushed grapes are put into the wine barrel and carbon dioxide is pumped through them to speed up the fermentation and aging process. Bordeaux - Red table wine from the Bordeaux region of Southwestern France which includes the Medoc, Saint Emillion and Pomeral districts (which produce red wines); and the Sauternes and Graves districts (which produce whites). Red Bordeaux wine is made primarily from Cabernet Sauvignon blended with Merlot, Cabernet Franc and other minor grapes such as Malbec, Petite Verdot, and Carmenere. The best known white Bordeaux wines are Sauternes and a French Colombard wine called Bordeaux Blanc . Brandy - A distilled liquor made from grape juice. Possibly, the finest brandys are produced in the Cognac district of France from the St. Emillion grape, which is actually a local variety of the Ugni Blanc . Brut - A French adjective meaning "very dry" (unsweet), which is used in specific reference to Champagne.

Three grades of sweetness exist: Brut Nature, which means that no liquor or sweetening agents are added after the sediment is removed; Brut, which means dry; and Extra Brut, which is slightly sweeter than brut. Burgundy - A region in southern France where Chardonnay is the principle white grape, and Gamay and Pinot Noir the principle reds. The main districts that produce red wines are the Cote d'Or, Macon and Beaujolais; and the main district that produces white wines is the Chablis. In the United States Burgundy is often used as a generic term for dark red wines, particularly those made from Pinot Noir grapes. However, both red and white wines are produced in Burgundy, and some wines made from the Aligote grape are known as 'White Burgundy'. Chablis - White wine made from Chardonnay grapes in the Chardonnay region of northern Burgundy , where the clay/limestone soil is unique and gives Chablis wines a distinct mineral taste. Chablis has long been used as a generic term for "white wine" by makers of cheap American jug wines.

Champagne - Sparkling white wine, specifically the type made in the French region of the same name using a traditional process in which the wine gains its sparkle by a secondary fermentation in the bottle. It is made only from Chardonnay, Pinot Noir and/or Pinot Meunier grapes. Some U.S. wineries still appropriate the name for their sparkling wines, a practice illegal in Europe. But, as with Chablis and Burgundy , this practice is dying out. Sparkling wines come in a variety of sweetnesses which are described as " brut ". There are four methods for making sparkling wine: Champagnoise: Primary fermentation in the barrel is used to produce the base wine, followed by blending and sweetening, afterwhich the wine is bottled. A second fermentation proceeds in the bottle, during which sediment moves to the neck of the bottle where it is removed with a pipet using a process called 'degorgement'. The bottles are then topped off, sugar added, and corked. Bottle transfer: After primary barrel fermentation, the base wine is transfered to bottles in which it ferments a second time. The wine is then removed from the sediment by transferring it to a second bottle, which is corked after sweetening.

Charmat: After primary barrel fermentation, the base wine is transferred to a tank where it undergoes the second fermentation. The base is then filtered, sweetened and bottled. Injection: Carbon dioxide gas is injected into the finished wine. Chateauneuf-du-Pape - A complex, dry red wine from the Rhone region that is made from a blend of up to 13 grapes and boasts a heritage that reaches back to the Fourteenth Century sojourn of the Catholic Popes in nearby Avignon (hence, "new castle of the Popes"). Grenache, Cinsaut, Syrah, and Mourvèdre are the main components of the complex blend with Grenache usually dominating over the other three. Claret - Old synonym, particularly British, for red Bordeaux . Cognac - Please see the discussion on Brandy . Collioure - Dry red wine from the Banyuls in Southwestern France produced from a belnd of dominently Grenache and Mourvèdre grapes. Corbières - Red wines from the Languedoc of southern France, a region located to the east of Bearn and the Basque country where Jurançon and Madiran wines are made.

The wines of Corbières are blends of dominently Carignane, Grenache and Cinsaut sometimes blended with other minor components which may include Syrah and Mourvèdre. Dessert Wines - Most dessert wines are "fortified" white wines in which barrel fermentation is interrupted before all of the natural grape sugars in the base wine have been converted to alcohol. The base is then "fortified" by adding brandy (liquor distilled from fermented grape juice) to reach a desired alcohol content. Thus, dessert wines have higher sugar contents than other wines. Port is a fortified dessert wine that is unusual in that it is made from red grapes. Classic red Port is made in Portugal from a complex blend of many local grapes that usually includes the Souza, Tinta Cao, Tinta Francisca, Tinta Barroca and Touriga grapes. Madeira is essentially a light-brown Port produced on the Portuguese Island of Madeira, and Malmsey is Madeira made from Malvasia grapes. Marsala is a fortified wine made from the Catarralto grape of Sicily. It is usually used only as a cooking wine.

Vin Doux Naturel, or V.D.N., is the French generic name for a family of fortified wines produced from Muscat grapes. Although Sherry represents another family of fortified wines, Sherry is not as sweet as the classic dessert wines and is generally considered an "apertif" to be drunk before dinner. In addition to fortified wines, there is another class of dessert wines in which Noble Rot (Botrytis) is used to concentrate the natural sugars in the grape while it is still on the vine and produce a sweeter than usual wine. Examples of botrytized white wines include French Sauternes made from the Sémillon grape, Hungarian Tokay from the Furmint grape, and Sicilian Muscatel made from the Moscato (Muscat) grape. Banyuls is a red dessert wine made in the Lanquedoc-Roussillon region of France from Grenache grapes.

French Wines Banyuls Beaujolais Bordeaux Burgundy Chablis Champagne Chateauneuf-du-Pape Claret Collioure Corbières Jurançon Madiran Pouilly-Fuissé Pouilly-Fumé Rosé Sauternes Vin Gris Vin du Pays Vouvray Fumé Blanc - A synonym in the United States, invented by Robert Mondavi during the 1970s as a marketing ploy, for a white wine made from Sauvigon Blanc grapes. It originally denoted a dry style, but any past distinction between Fumé and Sauvignon is now lost. It can be considered a subset of Sauvignon Blanc in which barrel fermentation produces an oaky wine. Grand Fumé is the American version, and Pouilly Fumé is the French version. (made with the same grapes). German Wines - Germany is famous for its white wines, the best known of which is Liebfraumilch from the Rhine Valley. Liebfraumilch must be at least 51% Riesling with the remainder made up of various grapes such as Muller-Thurgau, Kerner, and Silvaner.

The valleys of the Moselle and Saar are also important wine-producing areas. The list of German white wine grapes is much smaller than that of France and includes Riesling, Traminer, Kerner, Silvaner (Sylvaner), and Muller-Thurgau. Riesling is the most widely grown, and wine conoisseur Jancis Robinson has gone so far as say , "To me, the Riesling grape makes the greatest white wines in the world." Kerner is also an interesting grape since it first appeared in 1969 and has since replaced Sylvaner as the third most widespread grape grown in Germany. It is a cross between Riesling and Trollinger, the latter being the German name for the red Schiava Grossa grape from the Trento-Aldo region of Italy. Johannisburg Riesling is a variety of Riesling that is widely grown in California, and Gewurztraminer is a pink-skinned variety of the green-skinned Traminer grape.

Some French and Italian grapes (with local German names) that are grown in Germany include Pinot Gris (Grauburgunder), Pinot Blanc (Weissburgunder), Pinot Noir (Spatburgunder), and the Italian Schiava Grossa (Trollinger). Although Spatburgunder and Trollinger are red grapes, German red wines are sometimes described as "white wines with color" and tend to be sweetish and dull. Italian Wines - Italy ranks next to France in European wine production. Although some Italian wines are named after the grapes they are made from, many are named for the areas where the wines are produced. Among the most famous Italian reds are Chianti wines of Tuscany made from the Sangiovese grape. Valpolicella and Bardolino are wines from Veneto, Lombardy which are blends of Corvina grapes with some Rondinella, a bland grape, and some Molinara, a fairly tart grape, generally thrown in. Other noteworthy reds are Dolcetto and Barbera, from grapes of the same name; and Barolo, Gattinara, and Barbaresco, from the Nebbiolo grape.

Without question, Nebbiolo is the king of Italian grapes and ranks with Cabernet Sauvignon of France and the Tempranillo grape of Spain. The most widespread white-wine grape in Italy is the Trebbiano, which is the same as the French Ugni Blanc . It is used primarily to make sherry . The second most widely planted grape is the Catarrato Bianco of Sicily which is blended with the Sicilian Grillo and Inzolia to make a dry desert wine called Marsala. Another dry desert wine from Sicily is Muscatel which is made from the Moscato grape, the same grape as the French Muscat . Vermouth is an herb-flavored Moscato (Muscat) wine from Turin. Both the Moscato and the Spanish Malvasia, which is widely planted in Italy as well, are of ancient Greek origin, and the Moscato is considered to be the ancestor of most European wine grapes. Other widespread white grapes are Pinot Grigio (Pinot Gris) and Verdicchio.

A popular Italian white wine is Soave, which is made from the white Garganega grape of Lombardy blended with minor Trebbiano and sometimes Chardonnay. Frizzante and Petillant are sparkling Italian white wines that are cousins to French champagne but not as bubbly. Probably the most popular sparkling Italian wine is Asti Spumante which is produced in Lombardy from a variety of Moscato called Moscato Bianco (Muscat Blanc). Jurançon - Dry, aromatic white wine from the Pyrenees of Southwestern France. It is made from a blend of Petit Manseng and Gros Manseng, both grapes being closely related varieties of the white Basque grape known as Manseng. Some blends contain a little Petit Courbu; and two nearly extinct white Basque grapes, Camaralet and Lauzet, are allowed in Jurançon blends as well. Tokay - Please see the discussion on Dessert Wines . Vin Gris - Blush wine (see " Rosé "). Vin du Pays - Literally, "wine of the country," a category of French wines considered lower in status than so-called "Appellation Controllée".

Because it is considered less "desirable," Vin du Pays may offer particularly good values if well chosen. Vouvray - White table wine from the Loire Valley made from a blend of dominently Chenin Blanc grapes. It ranges from dry through slightly sweet and also makes spectacular dessert wines. White Zinfandel, White Grenache, etc. - "Blush" wines, usually from California, that are simple and often slightly sweet. They are made by removing the skins of red grapes from the juice before the skins impart significant color. VINES The grapevine has been cultivated by mankind for centuries because of several special qualities that distinguish it from other plants. For one, grapevines thrive on rocky hillsides in gravelly soil where other plants will not grow. Also, grapevines need less water than other plants and sometimes send roots down as deep as 10 feet into the ground to survive where other plants would dry out and die. And most important, grapevines store carbohydrates (in essence energy) in the berry as glucose and fructose sugars, whereas most fruit-bearing plants store energy as starches and sucrose (common table sugar).

Because fermentation converts glucose and fructose sugars directly into alcohol, whereas starches and other sugars require conversion first to simpler compounds, grapes are one of the easiest fruits to make wine from. It is the latter property that has particularly endeared the grape to civilization. Despite its hardiness, the grapevine is susceptible to a variety of ailments. Below we discuss those species of vines that are most important to the growing of wine grapes, some of the things that grapevines need to grow, and some of the diseases and infestations that plague them. Botrytis or "Noble Rot" - A mold that appears on late-harvested (i.e., fully ripe) grapes under favorable weather conditions (misty mornings followed by warm afternoons) and causes them to dry out and shrink so that the natural grape sugars become highly concentrated. Sauvignon Blanc and Sémillon grapes with botrytis are used to make Sauternes and other desert wines. Under unfavorable conditions the mold may attack less-than-ripe grapes to cause "grey rot", also called "black rot", which robs the grape of much of its flavor and color.

Densely bunched grapes such as Sémillon, Merlot, and Pinot Noir are particularly susceptible. Mildew - Of all the infestations to plague Vitis vinifera grapes, those spread by fungus are the most common. The fungus known as powdery mildew, or oidium is particularly troublesome for Pinot Noir, Merlot and Riesling, but can be kept in check by spraying with sulphur. Powdery mildew imported from the United States was wrecking havoc in European vineyards before the devastating onset of phylloxera in the late 1800s. Another troublesome fungus is downy mildew, or peronospera, which hit European vineyards soon after the phylloxera epidemic. It is a problem in the summertime in warm humid regions, such as the French wine country, but can be held in check by spraying with blue copper sulfate. Phylloxera - A root-sucking plant louse, closely related to the common rose aphid, which is capable of devastating entire vineyards. It attacks the grapevines by entering the soil, burrowing into the roots, and sucking out the sap until the plant dies.

Galls on the undersides of grape leaves are another manifestation of the pest. Once a vineyard is infected the only cure is to tear the vines out, burn them, and plant new vines grafted onto phylloxera-resistant rootstock. Phylloxera was accidentally introduced to France sometime between 1858 and 1863 on Vitis labrusca vines brought in from the eastern United States as French growers experimented with the planting of new grape varieties. It virtually wiped out the French wine industry in a few short years, reducing French wine production from almost 2 billion gallons in 1875 to about 500 million in 1887. Over a million acres of vineyards were affected. Production was restored by grafting the native French vines ( Vitis vinifera ) onto resistant American root stock ( Vitis rupestris ). Phylloxera spread to California in the 1860s, but was not identified as such until 1873. The outbreak raged for more than twenty years, during which time wine production plummeted.

Like the French before them, California growers had to destroy the infected vineyards and replace them with European vines grafted onto resistant rootstock. These measures led to a resurgence in wine grape production in the early 1900s that was cut short with the 1919 enactment of prohibition, an event which took growers another twenty years to recover from. As vineyards prospered once more in the aftermath of World War II, phylloxera again resurfaced and necessitated the replanting of many vineyards in the 1960s. Unfortunately, many growers chose lower-priced root stock that was supposed to be louse resistant but which time has proven otherwise. Consequently, several thousand acres of vineyards are in various stages of replanting today with hardier, disease-resistant roots. Yet many more still remain susceptible to infection. If you really are interested in phylloxera then check out the Wikipedia article on it. Believe me, you will learn more there about the evil plant louse than you ever wanted to know! Terroir - A French word, for which there is no precise English definition, that sums up the total environment which controls the growth of a grapevine.

Terroir takes into account the drainage and composition of the soil and subsoil, the slope and altitude of the land, the amount of sun and shade, and all aspects of the climate including the temperature, wind, humidity, and rainfall from a country-wide scale right down to the microclimate that exists within an individual bunch of grapes. All of these elements influence how the grape, and ultimately the wine, taste. Thus, Cabernet grapes grown on well-drained limestone soils in the humid Bordeaux region of France taste different than the same grape grown on Franciscan soils (made of sandstones and other rocks) in the dry climate of the Suisun Valley of California. Vitis labrusca - Grape species native to eastern North America. Known as the Northern Fox Grape, it is hardier than its European cousin Vitis vinifera and is fairly resistant to phylloxera and other infestations. It is not to be confused with the Lambrusco, a grape from the Emilia province of Italy with a similar sounding name. A number of lambrusca varieties , in particular the Concord, are grown as wine grapes in the Eastern United States.

Vitis riparia - Commonly known as the River Bank Grape or Fox Grape, it grows native throughout the midwest from Quebec to Texas. Sometimes cultivated varieties are used to make jams, jellies, and wines. However, the most significant agricultural usage for Vitis riparia is as root stock for vitis vinifera, since it is very resistant to cold and disease. However, Vitis rupestris is probably more popular as a root stock variety. Vitis rotundifolia - Wild grape species known as the Muscadine which is native to the southeastern United States. The Scuppernong is a very popular Muscadine variety that is grown as white wine grape in the Eastern United States. Vitis rupestris - Wild grape species native to the midwestern United States. The Rupestris St. George variety and hybrids of St. George with other grape species, including vinifera, are probably the most widely used rootstock to prevent phylloxera and other infestations. Other North American species that have also proven to be very phylloxera resistant are Vitis riparia and Vitis berlandieri..

The AXR 1, a rupestris-vinifera hybrid also known as Aramon Rupestris, was widely planted as rootstock in California in the 1960s due to demonstrated high productivity and lower cost than St. George. However, it has since proven to have disastrously low phylloxera resistance, and many vineyards based on AXR 1 rootstock are now in the process of being replanted. The Marechal Foch , is a Vitis riparia and Vitis rupestris cross that is grown as a red wine grape in the Eastern United States. Vitis vinifera - Grape species native to Europe that includes all of the French, and most of the California wine grapes, including Cabernet Sauvignon, Pinot Noir, Chardonnay, etc. It does not thrive in the Eastern United States due primarily to the harsher climate and lower resistance to phylloxera . Vitis vinifera grapes probably descend from a grape similar to the Muscat . Copyright © 1998-2013 - Carty Brothers, Inc.

Wines of Puglia | NUVO Wines of Puglia View Entire Article The easiest way of locating Puglia (it’s the way it’s done there) is to say it’s the heel of the boot-shaped Italian peninsula. Wine has been made there for thousands of years, since the Greeks started planting vineyards in southern Italy. But although Puglia’s wines are widely consumed—and some of its main grape varieties, especially primitivo, are well enough known—Puglia itself does not register the faintest blip on the radar of most wine lovers, and it’s even overlooked by tourists. That’s a pity. The region has plenty of wine, food, and other attractions; it’s the home of burrata cheese and orecchiette pasta; it produces 40 per cent of Italy’s olive oil; and it offers tourists spectacular scenery, coastal vistas, and beautiful ancient towns with narrow streets, like Fasano and Lecce. The reason that Puglia is not well known for wine is that for centuries, like other southern Italian regions, it did little more than produce huge volumes of inexpensive, mass-produced wine for consumers in northern Italy and the rest of Europe.

Puglia currently accounts for about a third of Italy’s total wine production, and much of this wine (which fills shelves in wine stores everywhere), although very drinkable, is also very forgettable. But like many wine regions of this kind around the world, Puglia has been pulling up its socks, and more and more of its wineries are turning out impressive, high-quality wines. Right now, they still need to be sought out, but everything suggests that Puglia is on track to be recognized as a significant source of quality Italian wines. Puglia is not a big region, but it’s divided into subregions, each with its own distinctive grape varieties and wine styles. The best-known variety is primitivo, grown, mainly, in the Salento and Manduria areas, and so-called because it’s an early ripening grape. There was a long scientific debate about primitivo’s origins and its relationship to California’s zinfandel variety, but it is now accepted that they are one and the same, a variety that originated in Croatia (where it’s called tribidrag). At least one Puglia producer, Racemi , labels one of its primitivo wines “zinfandel”.

The practice is now permitted by European wine law, but it is contested by the United States wine authorities who want “zinfandel” to be reserved for American wines. Some Puglia primitivos are reminiscent of California zinfandels in their dense, rich, and often sweet fruit, and relatively high alcohol; primitivo has a short growing season, but it builds up sugar (and therefore potential alcohol) quickly. Although a few Puglia primitivos scale the alcoholic heights that are common for zinfandel (15 per cent and higher), many others are more restrained and deliver the balance that makes them easier both to drink and to pair with food. One is Varvaglione Vigne & Vini 12 e Mezzo Primitivo del Salento 2012, which comes in at a mere 12.5 per cent alcohol and delivers ripe, measured fruit that’s balanced with well-calibrated acidity. Winery owner Marzia Varvaglione says they manage grape yields so as to keep sugar levels under control.

Another well-made primitivo is Racemi Felline Primitivo di Manduria 2012, made from old 70- to 80-year-old vines. The 14 per cent alcohol is imperceptible, and the wine shows depth and breadth of flavour, together with juicy acidity. The second main red variety in Puglia, mainly grown in the eastern subregion, is negroamaro, and here the debate is about the name rather than the origins of the variety. It’s generally accepted that negroamaro combines the Italian words for “Negro” and “bitter”, but most of Puglia’s producers insist that it derives from the Italian and Greek words for “black”—nero and mavro—and means “black-black”, in recognition of its dark skin. It’s understandable that Puglians would rather not have people think negroamaro was bitter, especially when the wines tend to be quite smooth and fruity and sometimes fairly savoury in flavour, without a hint of bitterness. Puglia itself does not register the faintest blip on the radar of most wine lovers, and it’s even overlooked by tourists. That’s a pity.

Apollonio Terragnolo Negroamaro 2010 is full of fruit with spicy flavours and a juicy texture, and its 15 per cent alcohol (like primitivo, negroamaro tends toward high alcohol) is well integrated. The same producer’s Valle Cupa 2007, an equal blend of primitivo and negroamaro, suggests the aging potential of these wines. After seven years, it is still full of fruit and remains balanced, with firm tannins. Puglia’s third main grape variety for red wines is little known, but it deserves a lot more recognition. Nero di Troia—“the black grape of Troy”—is grown in the northern regions of Puglia, where it produces wines that are full of flavour but light on their feet, with fresh and food-friendly acidity. Many are produced in the Castel del Monte appellation, named for a quirky octagonal castle built by Frederick II and dating from the 13th century.

Nero di Troia is a grape that takes a long time to ripen (it’s typically harvested six to eight weeks after primitivo) and tends to make wines that are well structured with spicy flavours and have lower alcohol than primitivo and negroamaro. One of the notable producers is Rivera , located in Castel del Monte and not far from the castle itself. Rivera Violante 2011, which is 100 per cent nero di Troia, is rich and dark in fruit, but its bright acidity makes it a light and versatile pairing with food. At a higher quality level, Rivera Puer Apuliae 2008 (also 100 per cent nero di Troia) is rich and dense in flavour, well structured, balanced, and smooth textured. One of Rivera’s owners, Sebastiano de Corato, acknowledges that his wines fare well at the table: “The best bottle of wine,” he says, “is an empty bottle.” Some producers blend nero di Troia, like Torrevento ’s Kebir, which combines it with cabernet sauvignon.

It’s a tightly wound red with intense and high-toned flavours and gripping tannins—a wine that needs time to develop. Wines like this, clearly meant for aging, are as far from the easy-drinking wines that make up the bulk of Puglia’s production as Puglia is from Piedmont. Puglia, then, produces an impressive portfolio of reds, when you consider the three main varieties and the different styles within each, and the red blends that include other Italian and international grape varieties. Tenute Eméra Sud del Sud 2012 brings together negroamaro, primitivo, merlot, shiraz, and a little bit of cabernet sauvignon to make a lovely wine with concentrated and spicy flavours, balance, structure, and supple tannins. Several minor Puglian varieties, such as malvasia nera, are used mainly for blending. One red variety that has promise in its own right is susumaniello, which Racemi employs to make Sum, a red vino da tavola (table wine), the lowest quality level in Italian wine law. Sum is somewhat rustic, but very attractive in its flavours and its bright, juicy texture.

Although Puglia is predominantly a red-wine producer, its white wines often attain high quality and go well with the region’s many fish and seafood dishes. Varieties to look for are fiano, verdeca, bombino bianco, and bianco d’alessano, all of which can make well focused, crisp, and flavourful wines. Varvaglione Vigne & Vini Moi 2013, made from verdeca, is a dry, semi-aromatic white that delivers plenty of flavour and a clean, slightly viscous texture reminiscent of some Spanish albariño wines. The Antica Masseria Jorche blends fiano with some bianco d’alessano, which has a little oak aging and shows focused fruit and a clean, balanced, and bright texture. Rosé, sparkling, and sweet wines round out Puglia’s portfolio. Rosés are generally made from bombino nero or negroamaro, like Rivera Pungirosa, a Castel del Monte rosé that is all bombino nero and classified Denominazione di Origine Controllata e Garantita (DOCG), the highest level in Italian wine law.

Its pale pink colour contrasts with the depth of the bright flavours of the dry, well-structured wine. To draw attention to the quality wine now being made in Puglia is not to say that mass-volume wine has been given the boot; the region still turns out vast amounts of inexpensive wine that finds receptive and grateful consumers throughout the world. But the quality layer is steadily broadening, and Puglia has the opportunity to claim a distinct market for its style of primitivo—a reason not to label it zinfandel—and to create demand for its other varieties and blends. Photos provided by Tirsomedia. Southern Italy - CrackaWines.com.au Products Southern Italy Below are details about the Southern Italy wine region of IT. You can refine your search results by searching any of the links below. Latitude Click to view more About Southern Italy Southern Italian wines have always been seen as the poorer cousins of their Northern neighbours. But these days you ignore the South at your peril because it is now the source of many serious wines. Sure, there are no world-class stars like Brunello di Montalcino or Barbaresco but at the same time when the locals set their mind to quality Southern Italy can and does produce a range of cracking wines.

Southern Italy has four main regions producing quality wines: Campania, Puglia, Basilicata and Sicily, and while red wines are certainly the main interest, a couple of good white and dessert wines are also made here. In Campania, we find Taurasi, made from the robust Aglianico grape, although some surprisingly classy whites are also made from Greco di Tufo, Falanghina and Fiano di Avellino. Fiano has an especially long history, having been a favourite since Roman times. Probably the finest region, though, in the South is the stinking hot hills of Puglia, that produce the deeply coloured and powerful Salice Salento, made from Negroamaro, and the famed Primitivo, which is the genetic equivalent of the popular American grape Zinfandel. In Basilicata, Aglianico makes another appearance under the name of Aglianico del Vulture. At the very base of Italy we find Sicily. While it may be small, Sicily still manages to produce more wine than the whole of Australia. Traditionally, much of it is the sweet but refreshing Marsala dessert wine, made from the local Catarratto, Grillo and Inzolia grapes.

But recently, varieties more associated with the mainland as well as some international stars, including Chardonnay and Cabernet Sauvignon, are producing many surprisingly good wines. Another lovely sweet dessert wine worth noting is the Zibibbo di Pantalleria, produced from Muscat grapes on the small nearby island of Pantalleria. Wines By Type Our Search for the Best Zinfandel Under $20 | Serious Eats Our Search for the Best Zinfandel Under $20 18 [Photographs: Robyn Lee] My love story with Zinfandel started at a small winery in Healdsburg, California called A. Rafanelli. Their Zins are ripe, slightly spicy, and just plain delicious. The only problem was that I lived in New York, and so I've had to put a lot of effort into this long distance relationship. My first trip there, I took back 2 bottles, the next 4, and before I knew it, I was sacrificing extra underwear in my suitcase to make space for all the wine.

(Totally kidding...underwear is one of the best shock absorbers to prevent breakage during transit.) Zinfandel can get a little confusing, since there's a huge range of wine styles that can be produced from the same thin-skinned grape. From a rich, dry red wine to an inexpensive, pink jug wine, to a late harvest dessert wine—Zinfandel does it all. For this post, we focused on finding the good dry red Zinfandel for under $20. One thing our tasters noticed is that many of the bottle labels include the phrase "Old Vines." This term isn't legally enforced, but it generally indicates that the grapes come from vines that are at least 40 years old. And in general, older vines result in smaller yields and consequently more concentrated fruit. Where It's Produced The vast majority of Zinfandel is made in California. The major regions you'll come across on bottle labels include Sonoma County (more specifically the Russian River and Dry Creek AVAs), Napa Valley, San Luis Obispo (particularly Paso Robles AVA), Mendocino County, and the Lodi AVA in the Central Valley.

In addition to California, I should note that a fair amount of the other 49 states produce Zin as well. Although grown in California, Zinfandel's roots are European. In the 70s, scientific analyses demonstrated that Zinfandel is genetically linked to the southern Italian Primitivo grape. Later it was discovered that Zinfandel and Primitivo are different clones of the same variety, which is thought to be the obscure Croatian grape Crljenak Kastelanski. How to Serve Zin Zin's a pretty easy wine to serve—throw it in the fridge 15 to 20 minutes before serving to get it just a little bit chilly. It usually doesn't need decanting. It's ready for drinking with food—try it with burgers, red meat, pasta, or pizza. (It's actually an awesome match for smoky beef jerky, too.) We know Zinfandel can get quite expensive, but we've sought out a couple of affordable bottles to try. While some pricier bottles may get you more complexity and earthy flavor, we've tasted a few great Zins to enjoy at home for dinner or bring to a party.

Our Favorites The Dry Creek Heritage Zinfandel Sonoma County 2009 ($15) had an enticing smell of cherry and candied ginger. This warm spice came through clearly—think cloves and nutmeg supporting ripe dark fruit flavors. The tannins were so smooth that this bottle was good on its own, but we'd happily drink this with pizza. The St. Francis "Old Vines" Zinfandel Sonoma 2008 ($17) gave up scents of dried cherries and a little meatiness. The wine was smooth with a bit of smoke that reminded us of 100% cacao chocolate lifted by bright red raspberry acidity. Although this was one of the more expensive bottles of the lineup, most agreed they would happily pay the price to drink this again. Serve it at a dinner party with short ribs. For a slightly juicier option, consider the Ancient Peaks Zinfandel Paso Robles 2009 ($15). This wine smelled like strawberry jam with a bit of tartness (like a fruit roll-up). The ripe cherry liquid had stronger tannins than some of the other bottles.

Although this was easy to drink, the high alcohol (at around 15%) made you want a little food—hard cheese and charcuterie should do the trick. Recommended with Hesitation The affordable Bogle Vineyards Old Vine Zinfandel California 2009 ($9) had savory fleshy scents of steak and mushrooms, but was much sweeter than we expected. Black cherry, mellow tannins and black pepper spiciness came through on this juice. You'd definitely want some food with this wine, like a salty cheese to balance out the sweetness. The Summit Lake Vineyards Zinfandel Howell Mountain Napa Valley 2003 ($20) smelled like dark chocolate covered raspberries, but was much drier than the other wines tried. The flavors were less fruity and more spicy and smoky. At a whopping 16.1% alcohol by volume, this was a little too much on its own, so reach for a fatty grilled steak or a meaty stew.

Skippable The Kendall-Jackson Vintner's Reserve Zinfandel Mendocino County 2010 ($14) had a candied, almost waxy scent that reminded us of fruit-flavored Chapstick. Our tasters found this wine a bit over-oaked—the vanilla and maraschino cherry flavors overpowered the rest. This wine was quite sweet with a little alcoholic burn in the back of the throat. Tell Us Your Top Zins! Do you have a favorite Zinfandel for grilling season? A good bottle to serve with steaks or burgers? What are your top choices in affordable Zin? Let us know in the comments section. About the author: Seema Gunda is an avid wine traveler, collector, and student with a background in chemistry and a day job in consulting.

Question: Which predominantly American grape variety is genetically identical to the southern Italian grape Primitivo?
Answer: Zinfandel