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Rubired
Olmo grapes are wine and table grape varieties produced by University of California, Davis viticulturist Dr. Harold Olmo. Over the course of his nearly 50-year career, Dr. Olmo bred a wide variety of both grapes by means of both crossing varieties from the same species or creating hybrid grapes from cultivars of different ''Vitis'' species. Over 30 new grape varieties were created by Dr. Olmo and introduced to the California wine and table grape industries. Ruby Cabernet Ruby Cabernet is the most notable and widely planted Olmo grape. It is a crossing between the ''Vitis vinifera'' varieties Cabernet Sauvignon and Carignan that was first trialed by Dr. Olmo in 1936 before being released in 1948. The grape is primarily used in blending, adding color and tartness, but producers such as E & J Gallo Winery have produced varietal wines from the grape. According to wine expert Jancis Robinson, Ruby Cabernet can have some aromas reminiscent of a young Cabernet Sauvignon with the c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grape Varieties
This list of grape varieties includes cultivated grapes, whether used for wine, or eating as a table grape, fresh or dried (raisin, currant, sultana). For a complete list of all grape species including those unimportant to agriculture, see Vitis. The term ''grape variety'' refers to cultivars rather than actual botanical varieties according to the International Code of Nomenclature for Cultivated Plants, because they are propagated by cuttings and may have unstable reproductive properties. However, the term ''variety'' has become so entrenched in viticulture that any change to using the term ''cultivar'' instead is unlikely. Single species grapes While some of the grapes in this list are hybrids, they are hybridized within a single species. For those grapes hybridized across species, known as interspecific hybrids, see the section on multispecies hybrid grapes below. ''Vitis vinifera'' (wine) Red grapes White grapes Rose Grapes ''Vitis vinifera'' (table) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Harold Olmo
Harold Olmo (July 31, 1909 – June 30, 2006) was an American viticulturist and professor at the University of California, Davis where he created many new grape varieties known today as Olmo grapes. In the 1950s, he helped to establish California's first quarantine facility on the UC Davis campus to permit California growers to import foreign vines. This led to an expansion of California's wine industry as more ''Vitis vinifera'' was introduced to the area. Career Harold Olmo studied horticulture at the University of California, Berkeley, where he earned his doctorate in plant genetics. His work with grapes started in 1931, during the Prohibition.Jane AnsonRemembering Harold Olmo: The ‘Indiana Jones of viticulture’ ''Decanter.com'', 16 January 2020 He became an assistant professor of viticulture at UC Davis in 1938. In 1939, he set up a research plot in the Larkmead Vineyards. In 1948, he traveled a total of 12,000 miles in Iran, Iraq, Turkmenistan, Afghanistan and Pakist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alicante Ganzin
Alicante Ganzin is a red French wine grape variety. Unlike most ''Vitis vinifera'' wine grapes, Alicante Ganzin is a teinturier with dark flesh that produces red juice. Most varieties used to produce red wine, such as Cabernet Sauvignon, Syrah, etc., have clear color flesh and juice with the wine receiving its color through a maceration process where the color seeps out of the grape skins for as long as they are in contact with the juice. Alicante Ganzin can thus produce light red and ''rose'' colored wine without maceration. It is believed that Alicante Ganzin is often described as the progenitor of all French teinturier grapes.J. Robinson ''Jancis Robinson's Guide to Wine Grapes'' pg 22 Oxford University Press 1996 History While Alicante Ganzin is believed by ampelographers to be the progenitor of all French teinturiers, the exact origins of the grape variety are not clear. Some, such as wine expert Jancis Robinson, describes the grape as a cross of Alicante Bouschet a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
California Wine
California wine production has a rich viticulture history since 1680 when Spanish Jesuit missionaries planted ''Vitis vinifera'' vines native to the Mediterranean region in their established missions to produce wine for religious services. In the 1770s, Spanish missionaries continued the practice under the direction of the Father Junípero Serra who planted California's first vineyard at Mission San Juan Capistrano. Its contemporary wine production grew steadily since the end of Prohibition, but mostly known for its sweet, port-style and jug wine products. As the market favored French brands, California's table wine business grew modestly, Taber (2005), p40 but quickly gained international prominence at the Paris Wine Tasting of 1976, when renown French oenophiles, in a blind tasting, ranked the California wines higher than the primer French labels in the Chardonnay (white) and Cabernet Sauvignon (red) categories. Taber (2005), pp216–220 The result caused a ‘shoc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chile (wine)
Chilean wine has a long history for a New World wine region, as it was the 16th century when the Spanish conquistadors brought ''Vitis vinifera'' vines with them as they colonized the region. In the mid-19th century, French wine varieties such as Cabernet Sauvignon, Merlot, Carmenère and Franc were introduced. In the early 1980s, a renaissance began with the introduction of stainless steel fermentation tanks and the use of oak barrels for aging. Wine exports grew very quickly as quality wine production increased. The number of wineries grew from 12 in 1995 to over 70 in 2005. A large number of French people immigrated to Chile during the late 20th century, bringing more viticultural knowledge to the country. Chile is now the fifth largest exporter of wines in the world, and the seventh largest producer. The climate has been described as midway between that of California and France. The most common grapes are Cabernet Sauvignon, Merlot and Carmenère. So far Chile h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Continental Climate (wine)
In viticulture, the climates of wine regions are categorised based on the overall characteristics of the area's climate during the growing season. While variations in macroclimate are acknowledged, the climates of most wine regions are categorised (somewhat loosely based on the Köppen climate classification) as being part of a Mediterranean (for example Tuscany), maritime (ex: Bordeaux) or continental climate (ex: Columbia ValleyA. Mumma 'The Washington wine difference: it's in the vineyard'' Wines & Vines, November 2005). The majority of the world's premium wine production takes place in one of these three climate categories in locations between the 30th parallel and 50th parallel in both the northern and southern hemisphere.T. Stevenson ''"The Sotheby's Wine Encyclopedia"'' pg 14-15 Dorling Kindersley 2005 While viticulture does exist in some tropical climates, most notably Brazil, the amount of quality wine production in those areas is so small that the climate effect has n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Harvest (wine)
The harvesting of wine grapes (Vintage) is one of the most crucial steps in the process of wine-making. The time of harvest is determined primarily by the ripeness of the grape as measured by sugar, acid and tannin levels with winemakers basing their decision to pick based on the style of wine they wish to produce. The weather can also shape the timetable of harvesting with the threat of heat, rain, hail, and frost which can damage the grapes and bring about various vine diseases. In addition to determining the time of the harvest, winemakers and vineyard owners must also determine whether to use hand pickers or mechanical harvesters. The harvest season typically falls between August & October in the Northern Hemisphere and February & April in the Southern Hemisphere. With various climate conditions, grape varieties, and wine styles the harvesting of grapes could happen in every month of the calendar year somewhere in the world. In the New World it is often referred to as the '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Australia (wine)
The Australian wine industry is one of the world's largest exporters of wine, with approximately 800 million out of the 1.2 to 1.3 billion litres produced annually exported to overseas markets. The wine industry is a significant contributor to the Australian economy through production, employment, export, and tourism. There is a $3.5 billion domestic market for Australian wines, with Australians consuming approximately 500 million litres annually. Norfolk Islanders are the second biggest per capita wine consumers in the world with 54 litres. Only 16.6% of wine sold domestically is imported. Wine is produced in every state, with more than 60 designated wine regions totalling approximately 160,000 hectares; however Australia's wine regions are mainly in the southern, cooler parts of the country, with vineyards located in South Australia, New South Wales, Victoria, Western Australia, Tasmania and Queensland. The wine regions in each of these states produce different wine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Argentina (wine)
Argentina is the fifth largest producer of wine in the world.H. Johnson & J. Robinson ''The World Atlas of Wine'' pg 300-301 Mitchell Beazley Publishing 2005 Argentine wine, as with some aspects of Argentine cuisine, has its roots in Spain. During the Spanish colonization of the Americas, vine cuttings were brought to Santiago del Estero in 1557, and the cultivation of the grape and wine production stretched first to neighboring regions, and then to other parts of the country. Historically, Argentine winemakers were traditionally more interested in quantity than quality with the country consuming 90% of the wine it produces ( per capita according to 2006 figures). Until the early 1990s, Argentina produced more wine than any other country outside Europe, though the majority of it was considered unexportable. However, the desire to increase exports fueled significant advances in quality. Argentine wines started being exported during the 1990s, and are currently growing in popularit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Africa (wine)
South African wine has a history dating back to 1659 with the first bottle being produced in Cape Town by its founder and gouverner Jan van Riebeeck. Access to international markets led to new investment in the South African wine market. Production is concentrated around Cape Town, with major vineyard and production centres at Constantia, Paarl, Stellenbosch and Worcester. There are about 60 appellations within the Wine of Origin (WO) system, which was implemented in 1973 with a hierarchy of designated production regions, districts and wards. WO wines must only contain grapes from the specific area of origin. "Single vineyard" wines must come from a defined area of less than 6 hectares. An "Estate Wine" can come from adjacent farms if they are farmed together and wine is produced on site. A ward is an area with a distinctive soil type or climate and is roughly equivalent to a European appellation. History The roots of the South African wine industry can be traced to the exp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Israel (wine)
Israeli wine is produced by hundreds of wineries, ranging in size from small boutique enterprises to large companies producing over ten million bottles per year. Wine has been produced in the Land of Israel since biblical times. Wine was exported to Rome during the Roman period, but under the Muslim rulers the production was virtually wiped out. Under the Crusaders, winemaking was temporarily revived. The modern Israeli wine industry was founded by Baron Edmond James de Rothschild, owner of the Bordeaux estate Château Lafite-Rothschild. Today, Israeli winemaking takes place in five vine-growing regions: Galil (Galilee, including the Golan Heights), the region most suited for viticulture due to its high elevation, cool breezes, marked day and night temperature changes and rich, well-drained soils; the Judean Hills, surrounding the city of Jerusalem; Shimshon (Samson), located between the Judean Hills and the Coastal Plain; the Negev, a semi-arid desert region, where drip irrigati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
