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Dingač (wine)
Dingač is a Croatian premium quality red wine produced of the plavac mali crni grape variety in a limited homonymous area of the Pelješac sub-region of the Middle and South Dalmatia wine growing region This list of wine-producing regions catalogues significant growing regions where vineyards are planted. Wine grapes mostly grow between the 30th and the 50th degree of latitude, in both the Northern and Southern hemispheres. Grapes will sometimes .... At about 60ha of the locality Dingač it is possible to produce 2.000 to 3.000 hl a year of the premium wine dingač. The wine has a dark red to purple - dark red color with blue reflections, it is harmonious and full, pleasantly bitterish and astringent. The fragrance and particularly bouquet are marked and unique to that wine. Owing to the presence of dry berries in the grapes of plavac mali crni, in some years the ethanol content is so high that reaches the highest possible values the wine-making yeasts can produce in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croatian Wine
Croatian wine (, pl. ) has a history dating back to the Ancient Greek settlers, and their wine production on the southern Dalmatian islands of Vis, Hvar and Korčula some 2,500 years ago. Like other old world wine producers, many traditional grape varieties still survive in Croatia, perfectly suited to their local wine hills. Modern wine-production methods have taken over in the larger wineries and EU-style wine regulations have been adopted, guaranteeing the quality of the wine. There are currently over 300 geographically defined wine regions and a strict classification system to ensure quality and origin. The majority of Croatian wine is white, with most of the remainder being red and only a small percentage being rosé wines. In 2014, Croatia ranked 32nd in wine production by country with an estimated 45,272 tonnes. Wine is a popular drink in Croatia, and locals traditionally like to drink wine with their meals. Quite often, the wine is diluted with either still or sparklin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Wine
Red wine is a type of wine made from dark-colored grape varieties. 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, 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. Varieties The top 20 red grape varieties by acreage are: * Alicante Henri Bouschet * Barbera * Bobal * Cabernet Franc * Cabernet Sauvignon * Carignan * Cinsaut * Malbec * Douce noir * Gamay * Grenache * Isabella * Merlot * Montepulciano * Mourvèdre * Rose * Pinot noir * Sangiovese * Syrah * Tempranillo * Zinfandel The top 21—50 red grape varieties by acreage are: * Aglianico * Blaufränkisch * Bordô * Carménère * Castelão * Concord * Corvina Veronese * Criolla Grande * Croatina * Dolcetto * Dornfelder * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plavac Mali
Plavac Mali (), a cross between Crljenak Kaštelanski ( ancestral Zinfandel) and Dobričić grapes, is the primary red wine grape grown along the Dalmatian coast of Croatia. The name refers to the small blue grapes that the vines produce: in Croatian ''plavo'' means blue; ''mali'' means small. Plavac Mali is known for producing rich, flavorful wines that are high in both alcohol (typically 13% but up to 17%) and grape tannins. Common flavors and aromas include carob, figs, sage, dark cherries, pepper, and spices. Croatian wines from this grape include the reds from Dingač and Postup vineyards on the Pelješac peninsula, Hvar island, Brač island, Vis island, Komarna vineyards, Konavle and the rosé Opol (a vinification style). The wines from Plavac Mali can be created as dry, semi-dry or sweet. Most common are dry wines, although wines with a little bit of residual sugar are a traditional expression of Plavac Mali. If not grown in ideal conditions, Plavac Mali is notorious ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dingač
Dingač is a wine growing region on the Pelješac peninsula in the region of Dalmatia, Croatia. Situated on the southwestern facing slope of the Zabrada mountains between the small villages of Trstenik and Podobuče, it is a highly regarded area for growing the autochthonous Croatian red wine grape, Plavac Mali Plavac Mali (), a cross between Crljenak Kaštelanski ( ancestral Zinfandel) and Dobričić grapes, is the primary red wine grape grown along the Dalmatian coast of Croatia. The name refers to the small blue grapes that the vines produce: in C .... Like the neighboring Postup region, the land is very rugged karst with little top soil. This attribute, in addition to the level of sunlight (2800 hours annually), 45 degree slope, and weather make for ideal red wines growing conditions which are planted from sea level up to 300 m. The wines derived from this area are eligible for a "stamp of geographic origin" if they meet a series of strict requirements and can rea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pelješac
Pelješac (; Chakavian: ; it, Sabbioncello) is a peninsula in southern Dalmatia in Croatia. The peninsula is part of the Dubrovnik-Neretva County and is the second largest peninsula in Croatia. From the isthmus that begins at Ston, to the top of Cape Lovišta, it is long. Etymology The name ''Pelješac'' is most likely derived from the name of a hill above town of Orebić, which is Pelisac. This is a relatively new name for the peninsula. Throughout history other names have been used, such as ''Stonski Rat'', ''Puncta Stagni'', ''Ponta di Stagno''. and ''Sabbioncello''. Geography The Bay of Mali Ston separates the peninsula from the Klek peninsula of Bosnia and Herzegovina and from the Croatian "mainland". The Strait of Pelješac is located at its far western end, and it divides the peninsula from the island of Korčula. In the western part of the peninsula is the highest summit of Pelješac, the Zmijino brdo mountain (lit. Snake's Hill) with the peak Sveti Ilija at . Muni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dalmatia
Dalmatia (; hr, Dalmacija ; it, Dalmazia; see #Name, names in other languages) is one of the four historical region, historical regions of Croatia, alongside Croatia proper, Slavonia, and Istria. Dalmatia is a narrow belt of the east shore of the Adriatic Sea, stretching from the island of Rab in the north to the Bay of Kotor in the south. The Dalmatian Hinterland ranges in width from fifty kilometres in the north, to just a few kilometres in the south; it is mostly covered by the rugged Dinaric Alps. List of islands of Croatia, Seventy-nine islands (and about 500 islets) run parallel to the coast, the largest (in Dalmatia) being Brač, Pag (island), Pag, and Hvar. The largest city is Split, Croatia, Split, followed by Zadar and Šibenik. The name of the region stems from an Illyrians, Illyrian tribe called the Dalmatae, who lived in the area in classical antiquity. Later it became a Dalmatia (Roman province), Roman province, and as result a Romance languages, Romance culture ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine Growing Region
This list of wine-producing regions catalogues significant growing regions where vineyards are planted. Wine grapes mostly grow between the 30th and the 50th degree of latitude, in both the Northern and Southern hemispheres. Grapes will sometimes grow beyond this range, thus minor amounts of wine are made in some rather unexpected places. In 2014, the five largest producers of wine in the world were, in order, #Italy, Italy, #Spain, Spain, #France, France, the #United States, United States, and #China, China. Countries The following is a list of the top wine-producing countries and their volume of wine production for the year 2014 in tonnes, according to the Food and Agriculture Organization (FAO), which is an agency of the United Nations; this is the latest information available from the FAO. Their data show a total worldwide production of 31 million tonnes of wine with the top 15 producing countries accounting for over 90% of the total. Africa Algeria * Algiers Prov ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouquet (wine)
The aromas of wine are more diverse than its flavours. The human tongue is limited to the primary tastes perceived by taste receptors on the tongue – sourness, bitterness, saltiness, sweetness and savouriness. The wide array of fruit, earthy, leathery, floral, herbal, mineral, and woodsy flavour present in wine are derived from aroma notes sensed by the olfactory bulb.J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition p. 683 Oxford University Press 2006 In wine tasting, wine is sometimes smelled before taking a sip in order to identify some components of the wine that may be present. Different terms are used to describe what is being smelled. The most basic term is aroma which generally refers to a "pleasant" smell as opposed to odour which refers to an unpleasant smell or possible wine fault. The term aroma may be further distinguished from bouquet which generally refers to the smells that arise from the chemical reactions of fermentation and aging of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast In Winemaking
The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts the sugars of the fruit into alcohol and carbon dioxide through the process of fermentation.Jeff Cox ''"From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine"'' pp. 133–36 Storey Publishing 1999 The more sugars in the grapes, the higher the potential alcohol level of the wine if the yeast are allowed to carry out fermentation to dryness.D. Bird ''"Understanding Wine Technology"'' pp. 67–73 DBQA Publishing 2005 Sometimes winemakers will stop fermentation early in order to leave some residual sugars and sweetness in the wine such as with dessert wines. This can be achieved by dropping fermentation temperatures to the point where the yeast are inactive, sterile filtering the wine to remove the yeast or fortification with brandy or neutral spirits to kill off the yeast cells. If fermentation is unintenti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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