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Robola Wine Region
Robola is a white Greek wine grape variety that is grown primarily on the Ionian island of Cephalonia. Historically the vine was thought to be the same variety as the Friuli wine grape Ribolla and was thought to have been brought to northeast Italy by Venetian merchants trading with Cephalonia in the 13th century.J. Robinson ''Jancis Robinson's Guide to Wine Grapes'' pg 158 Oxford University Press 1996 However, DNA profiling in the 21st century has cast doubt on that theory and today Robola is classified by the Vitis International Variety Catalogue (VIVC) as a separate variety.Vitis International Variety Catalogue (VIVC) Robola' Accessed: 2018-12-04 Viticulture and wine styles On Cephalonia, Robola vines are often ungrafted in the limestone soils of the island.Oz Clarke ''Encyclopedia of Grapes'' pg 202 Harcourt Books 2001 The vine is early ripening and can produce high acid wines with significant phenolic levels. Wines made from this grape tend to be dry, medium bodied wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greek Wine
Greece is one of the oldest wine- producing regions in the world and among the first wine-producing territories in Europe. The earliest evidence of Greek wine has been dated to 6,500 years agoMashed grapes find re-write history of wine Zeenews where wine was produced on a household or communal basis. In ancient times, as trade in wine became extensive, it was transported from end to end of the Mediterranean; Greek wine had especially high prestige in Italy under the Roman Empire. In the medieval period, wines exported from , and other Greek ports fetche ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ripeness (wine)
In viticulture, ripeness is the completion of the ripening process of wine grapes on the vine which signals the beginning of harvest. What exactly constitutes ripeness will vary depending on what style of wine is being produced ( sparkling, still, fortified, ''rosé'', dessert wine, etc.) and what the winemaker and viticulturist personally believe constitutes ripeness. Once the grapes are harvested, the physical and chemical components of the grape which will influence a wine's quality are essentially set so determining the optimal moment of ripeness for harvest may be considered the most crucial decision in winemaking.J. Cox ''"From Vines to Wines"'' Fourth Edition, pg 97-106 Storey Publishing 1999 There are several factors that contribute to the ripeness of the grape. As the grapes go through '' veraison'', sugars in the grapes will continue to rise as acid levels fall. The balance between sugar (as well as the potential alcohol level) and acids is considered one of the m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Wine Grape Varieties
White is the lightest color and is achromatic (having no hue). It is the color of objects such as snow, chalk, and milk, and is the opposite of black. White objects fully reflect and scatter all the visible wavelengths of light. White on television and computer screens is created by a mixture of red, blue, and green light. The color white can be given with white pigments, especially titanium dioxide. In ancient Egypt and ancient Rome, priestesses wore white as a symbol of purity, and Romans wore white togas as symbols of citizenship. In the Middle Ages and Renaissance a white unicorn symbolized chastity, and a white lamb sacrifice and purity. It was the royal color of the kings of France, and of the monarchist movement that opposed the Bolsheviks during the Russian Civil War (1917–1922). Greek and Roman temples were faced with white marble, and beginning in the 18th century, with the advent of neoclassical architecture, white became the most common color of new churches ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flint
Flint, occasionally flintstone, is a sedimentary cryptocrystalline form of the mineral quartz, categorized as the variety of chert that occurs in chalk or marly limestone. Flint was widely used historically to make stone tools and start fires. It occurs chiefly as nodules and masses in sedimentary rocks, such as chalks and limestones.''The Flints from Portsdown Hill'' Inside the nodule, flint is usually dark grey, black, green, white or brown in colour, and often has a glassy or waxy appearance. A thin layer on the outside of the nodules is usually different in colour, typically white and rough in texture. The nodules can often be found along streams and [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oz Clarke
Robert Owen Clarke (born 1949), known as Oz Clarke, is a British wine writer, actor, television presenter and broadcaster. Early life Clarke's parents were a chest physician and a nursing sister. He is of Irish descent and was brought up Roman Catholic. His mother was born in Graiguenamanagh. He was brought up near Canterbury with a brother and a sister. Clarke became a chorister at Canterbury Cathedral and subsequently won a choral scholarship to The King's School, Canterbury. He later attended Pembroke College, Oxford where he studied theology and psychology and became Common Room President. He played University hockey, was University punting champion, sang with Schola Cantorum, and acted with the dramatic society and the Oxford Revue at the Edinburgh Festival. He also captained the wine-tasting team. He claims to have been given his chosen name, Oz, "in the school showers" when he was 13, because he played cricket like an Australian cricketer. The Australian cricket t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon
The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie. History The origin of the lemon is unknown, though lemons are thought to have first grown in Assam (a region in northeast India), northern Myanmar or China. A genomic study of the lemon indicated it was a hybrid between bitter orange (sour orange) and citron. Lemons are supposed to have entered Europe near southern Italy no later t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Body (wine)
The use of wine tasting descriptors allows the taster to qualitatively relate the aromas and flavors that the taster experiences and can be used in assessing the overall quality of wine. Wine writers differentiate wine tasters from casual enthusiasts; tasters attempt to give an objective description of the wine's taste (often taking a systematic approach to tasting), casual enthusiasts appreciate wine but pause their examination sooner than tasters. The primary source of a person's ability to taste wine is derived from their olfactory senses. A taster's own personal experiences play a significant role in conceptualizing what they are tasting and attaching a description to that perception. The individual nature of tasting means that descriptors may be perceived differently among various tasters. The following is an incomplete list of wine tasting descriptors and a common meaning of the terms. These terms and usage are from Karen MacNeil's 2001 edition of ''The Wine Bible'' u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dry (wine)
The use of wine tasting descriptors allows the taster to qualitatively relate the aromas and flavors that the taster experiences and can be used in assessing the overall quality of wine. Wine writers differentiate wine tasters from casual enthusiasts; tasters attempt to give an objective description of the wine's taste (often taking a systematic approach to tasting), casual enthusiasts appreciate wine but pause their examination sooner than tasters. The primary source of a person's ability to taste wine is derived from their olfactory senses. A taster's own personal experiences play a significant role in conceptualizing what they are tasting and attaching a description to that perception. The individual nature of tasting means that descriptors may be perceived differently among various tasters. The following is an incomplete list of wine tasting descriptors and a common meaning of the terms. These terms and usage are from Karen MacNeil's 2001 edition of ''The Wine Bible'' un ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phenolic (wine)
The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include phenolic acids, stilbenoids, flavonols, dihydroflavonols, anthocyanins, flavanol monomers (catechins) and flavanol polymers (proanthocyanidins). This large group of natural phenols can be broadly separated into two categories, flavonoids and non-flavonoids. Flavonoids include the anthocyanins and tannins which contribute to the color and mouthfeel of the wine. The non-flavonoids include the stilbenoids such as resveratrol and phenolic acids such as benzoic, caffeic and cinnamic acids. Origin of the phenolic compounds The natural phenols are not evenly distributed within the fruit. Phenolic acids are largely present in the pulp, anthocyanins and stilbenoids in the skin, and other phenols (catechins, proanthocyanidins and flavonols) in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acidity (wine)
The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria. The measure of the amount of acidity in wine is known as the “titratable acidity” or “total acidity”, which refers to the test that yields the total of all acids present, while strength of acidity is measured according to pH, with most wines having a pH between 2.9 and 3.9. Generally, the lower the pH, the higher the acidity in the wine. There is no direct connection between total acidity and pH (it is possible to find wines with a high pH for wine and high acidity). In wine tasting, the term “acidity” refers to the fresh, tart and sour attributes of the wine which are evaluated in relation to how well the acidity balances out the sweetness and bitter componen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Limestone
Limestone ( calcium carbonate ) is a type of carbonate sedimentary rock which is the main source of the material lime. It is composed mostly of the minerals calcite and aragonite, which are different crystal forms of . Limestone forms when these minerals precipitate out of water containing dissolved calcium. This can take place through both biological and nonbiological processes, though biological processes, such as the accumulation of corals and shells in the sea, have likely been more important for the last 540 million years. Limestone often contains fossils which provide scientists with information on ancient environments and on the evolution of life. About 20% to 25% of sedimentary rock is carbonate rock, and most of this is limestone. The remaining carbonate rock is mostly dolomite, a closely related rock, which contains a high percentage of the mineral dolomite, . ''Magnesian limestone'' is an obsolete and poorly-defined term used variously for dolomite, for lime ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grape Variety
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] |
