How to choose and plant the rootstocks for vines.

How to choose and plant the rootstocks for vines.

Currently rootstocks are essential for any vintner who want to reap good grapes. The rootstocks are
varieties of wild vines very resistant to some pests, especially the Phylloxera vitifoliae.
Until the mid-nineteenth century rootstocks were not adopted. Emerged early in the second half of the century as a solution
for a large Phylloxera epidemic that threatened the survival of the viticulture world. This pest attacking the roots of
European varieties and destroyed. It turned out that the American varieties, due to their hardiness, had roots
resistant to attack by this pest, although their branches and leaves were attacked. From there it moved to adopt the
rootstocks to avoid new dangers and protect Vitis viniverae extermination.

Before planting any variety of vine, it is necessary to plant the rootstock. Normally - in the Southern Hemisphere -
this is done in the middle of the year, around July-August and the year before grafting the variety chosen. The rootstock
will have one year to develop, adapt to the environment and establish good roots. After a year it will be merged with the variety
grafted. The rootstock is also called the horse, and grafted variety, knight or canopy.

The rootstock is not chosen randomly. Should be selected according to the climate, soil and species to be grafted.
The choice of rootstock correct reverts to increase the quantity and quality of fruit.

The rootstock should be planted in pits, trenches or in the Surribas prepared. Are placed in a cavity of
so that they are at least two buds exposed. After placement is essential and watering the horse and all that the area
surrounds. Furthermore it is necessary with the aid of a Chaco timber or a stick, compact soil around the well
the rootstock. To avoid failures is advisable to plant two rootstocks per hole.

Systems on grapevines.

Systems on grapevines.

By owning and stem sarmentoso be a vine to vine needs to be conducted. For this there are several systems
Driving. The main practices adopted in Brazil are the trellis and trellis. There are others, such as T, the manger, the semilatada.
These, however, are intermediate between the two main types.

Factors like driving system used, can even double the size of the spacing, as between
trellis and trellis.

Cordon training system.
The trellis is the most used system for the conduct of Vitis vinifera. These are parallel fences. Them the branches
support to grow vertically without crossing. This system has advantages and disadvantages compared to the trellis.
If on one hand provides a better quality product (easy insolation and ventilation), on the other limits the amount
of fruits produced.

Conduction system trellis.
The trellises are presented as arbors. Thus occupy more space than the trellises, which are presented in the form
fences. The trellises prevent the plant is fully exposed, limiting the contact of the vines with the sun and air.
However, the fact be partially closed makes it a suitable place for moisture and consequently to the development
fungi.

The trellis system driving fomece larger amount of fruits, limiting the contact of the vines with the sun and air.

Opting for latticework trellises or depends on the intention of the grower.

If your intention is to get lots of fruits, the trellis is the best way. If the quality, the best way is
the trellis. Regarding the construction of both the material used is primarily wood and wire.

Wood to build the foundation or fence posts - that's how they are called the poles that hold the steering - and wire
to secure the plant.

The spacing will not only ensure a useful area for each individual vine and develop, but also the distance
required for any machine traffic.

The fertilization of the grapevine.

The fertilization of the grapevine.

The fertilizer will be determined by laboratory tests. The grower should follow the directions of these tests and minister
fertilizer use in a rational way. Anyway some things can be identified with a certain margin of
accuracy even before a specific examination. One is the addition of lime. Hardly this material
no longer be used. First, as already mentioned, due to the low pH in most Brazilian soils. This makes
the scale is applied from the early stages of preparing the soil so that pass virtually a part of it.
Second, because it meets the needs of calcium and magnesium plant. Third because it contributes to the plant adapts
fertilization that will be executed.

The roots of the vine remove soil inorganic and organic material composing the raw sap. In addition to meeting the needs
plant fertilization, restores soil possible losses. So the grower should consider it for a good crop.

This fertilizer will be divided into organic and inorganic. The inorganic fertilizer to addressing shortages of minerals
soil. Phosphorus is often the nutrient element added in larger quantities. The organic fertilization, instantly can
be made to cover the land itself. Dead or alive, this coverage may be used.

Soil Preparation for growing vines

Soil Preparation for growing vines

Soil Preparation for growing vines

In the laboratory all the chemistry of the soil will be scrutinized. His riches and deficiencies organic and inorganic as well
as its texture. From the findings in the laboratory can start preparing the soil itself, adding
fertilizer, lime and organic matter necessary. But this increase will only occur after plowing, disking and the opening
the pits. Necessarily the soil should be moldboard plowed. Plowing aims to homogenize the soil, eliminating the small
slopes and roll it to make it more permeable. The harrowing, in turn, aims to eliminate lumps,
that is, the compact blocks that damage the land drainage and leave the surface of heterogenous. Implemented these practices
part to the opening of the spaces where the seedlings will be deposited.

Opening of the soil.
The soil can be opened in three ways. In the form of trenches, pits, or through a process called surriba.

- The gutters are continuous trenches measuring on average 80cm wide by 60cm deep. Are usually
opened in soils more compact and depending on the case are used backhoes.

- The pits are isolated cavities, open one by one. The ideal size is 60cm wide by 60cm long by 60cm
deep.

- The surriba is a deep plowing. Consists in removimento all terrain with the aid of machines.

Once opened new ground care must be taken, especially in the first two forms (pit and trench).
It should remove the soil that is removed to the surface and mix with the ground. These are different lands. The land
soil is rich in organic material. It is what interests the plant. So it is important that it is distributed around
the root. The only way to do this is through the mixture. Without it the earth's surface will stop at the most
funds of the pits and ditches.

The ideal soil for the vines have an average texture, or is formed by a mixture of sand (coarse particles) and
clay (fine particles).

Prepare soil for vine.

Prepare soil for vine.

The main factor influencing the soil drainage is the texture. Ideal for the vine is a medium textured soil (clay and sand
balanced).
A well-drained land is critical to raising the quality of wine grapes. To do this, besides medium texture is important
the soil is deep. Shallow soils are not recommended for any vineyard. The vine has roots aprofundantes. Are
long and have room to expand. At least 60cm deep. Less than that compromises the fixation
vine, depending on which there underneath, fruit quality and health of the plant. If stones there is a risk, in times
drought, the plant go without water. If it is a water table, the level of sugar in the fruit can be seriously compromised.

In addition to organic materials produced by photosynthesis, the vine needs a complement extracted from the soil. Materials
organic substances present in soil have stabilizing function. Affect the permeability of the soil and imply increased productivity.
The addition of organic material to the clay soil becomes more permeable, ie, it increases its porosity, and amazing
it seems, the added organic matter to sandy soils acts in the opposite way. Decreases the pore size and
therefore impermeability. Normally sandy soils require more fertilizer than organic clay.
The first thing to do before planting any kind of vine is to examine these soil characteristics.

Choose the land for vine.

Choose the land for vine.

Two important elements that influence the choice of land for the vineyard are the wind blowing from the south and the morning sun.
The first should be avoided, the second advantage. To do so, simply design the vineyard facing the north face, with
lines arranged in east-west direction. Thus, the danger of direct contact of the vine with the cold wind coming from the south will be
minimized and the use of the sun in the morning will be full.

Before defining the terrain is also necessary to bear in mind if you want to vineyard mechanization or not. If you do not want
the slope can be advantageous because it facilitates draining soil. Still, this slope should not exceed 20 °.
If you opt for mechanization slope has to be discarded, because these are two incompatible things.

The importance of the sun to the vine.

The importance of the sun to the vine.

Throughout vegetative cycle of the vine needs sun. From sprouting to ripeness of the fruit. Sunlight
participates in the process of photosynthesis. Little sun affect the progress of this process and therefore entail
decrease in starch production. Requires little little starch sugar which, in turn, results in grapes and wine acids. Beyond
that, in summer, the sun has other functions, related to the establishment of the appearance of the fruit that influence the color, brightness and
indirectly on all other berry sensitive characteristics. Therefore, it is important that in the summer does not occur
many clouds or mists in excess.

The vegetative cycle differs somewhat from species to species of grapes, but is subordinate to the behavior of the climate
region.

Rainfall for growing vines.

Rainfall for growing vines.

Other natural phenomena that cause problems to the vine when they occur outside of time, are rain. While the rains
spring are key to getting a good grape, summer rains are extremely dangerous. In summer, after
fruiting, the occurrence of rainfall can significantly compromise the sugar content of the berry. The plant tends to absorb water.
This water will be distributed to the organs of the plant and reach the fruits. Occur, then an evacuation Sugar Berry,
which will be diluted and migrate to other organs. The consequence is the increased acidity of the berry.

Still occurring in the spring, excess rainfall are not advantageous to the vine. They drench the soil and cause increased
the relative humidity. Humidities high - over 80% - are not good for the vine, since they allow the emergence
fungi. Ideally, the spring is a mean temperature of 20 to 25 ° C and the occurrence of rain, alternating with periods of
sun.

Temperature for growing vines.

Temperature for growing vines.

The existence of well-marked seasons is extremely favorable to the vine, even though they have a temperature
average seasons.
The problem occurred with regard to temperature, are instances of excesses or shortages in bad times. One of these occurrences
are the spring frosts that become problems only this season when the buds begin to sprout. Sprouts are
fragile and frost can harm them seriously. Shoots destroyed may even return to germinate, but when they return they are no longer
over the same. Lost much of its germination and germinate case, generate weak and unproductive branches.
The spring frosts are common in southern Brazil. The solution found by the winemakers of the region for
avoid them was pruning delay for some time, so that frost does not pick shoots exposed.

To avoid direct contact with the cold winds from the south, the vineyard should be designed so that your face is facing
to the north, with lines arranged in east-west direction

The RIPENING AND AGING Wine

The RIPENING AND AGING Wine
One must keep in mind that there are wines that are ready to be drunk soon after its preparation, and others, for they evolve over time, should be kept to demonstrate its full potential: "wines guard." The best, most of the structure, can last up to 50 years.
The vast majority of wines consumed fits into the first category, and are the whites, rosés and light reds. Thus, Beaujolais, the Bardolinos the Valpolicellas (all light reds) and domestic wines in general, should be drunk in its youth, when they express all their freshness, attractive because only lose when stored.
It is at best a half-truth to say that "the older, the better the wine," as the expression is valid only for a small portion of them, like the great Bordeaux, the Barolos, the Brunellos, for example, all capable of ripening and they age well.
The ripening or thinning occurs during the manipulations that the wine cellar is still suffering: transfers, vats and aging in oak barrels. The wine is tuned, making it softer, as in removing the timber will tannins and suffering mild oxidation of primary air through the pores of the oak. Various chemical changes are processed at this stage, most of them related to oxidation. These phenomena were studied in depth, and only then understood, thanks to the research of Louis Pasteur, when, around 1863, Napoleon 3 asked him to study the subject.
Wine being a living being, he will move to a second phase, the aging after bottling. Practically, there is no more contact with oxygen, but the wine experience other chemical processes that cause their aromas and flavors gain greater complexity and richness. No concept equivalent to the French term vin de garde, wine must be stored to reach their maximum potential quality. Are, of course, wines of great tradition and high prices are justified by their longevity.

SPARKLING WINE-MAKING

SPARKLING WINE-MAKING
Sparkling wines are those that contain good amount of dioóxido carbon (CO2) dissolved in its composition. This substance causes the wine to gain its perlage (bubbles) foam forming on the surface of the wine.
The foaming must undergo two fermentations, whereas in the latter must attach the CO2 bottle to be achieved by the bubbles. Thus, the first phase can be a wine normal or quiet acid and generally dry. In order to obtain the second fermentation, add sugar and yeast still wine.
There are two ways of achieving this final fermentation inside the bottle, as in all champagnes (méthode CHAMPENOISE), yielding wines thinner and more complex, or in the tanks known as Charmat method generally used in foaming simple and cheap, young and fruity, for short-term consumption.
The sparkling achieved by artificial carbonation (CO2 injection), without fermentation, or by a single alcoholic or malolactic fermentation, are inferior to those mentioned above.

WINE-MAKING DESSERT WINES

WINE-MAKING DESSERT WINES
At the end of fermentation, sugar is part of the wort there turned into alcohol, have a sweet wine. If the residual sugar content is above 40 grams per liter, the wine is called liqueur.
There are several techniques that produce sweet wine. The most used is that which consists in stopping the alcoholic fermentation with the addition of sulphurous anhydride followed by filtration, in order to eliminate the yeast. This procedure is widely used in Germany and results in wines of low alcohol and high rate of residual sugar.
In certain regions of Italy and southern France, the grapes are dried in large open spaces soon after harvest, which concentrates the sugar content. The Passito of Pantalleria (island south of Sicily), the Muscat and Banyuls (accompanying chocolate as well) are made this way.
Dessert wines are also made with wine grapes affected by Botrytis fungus Cineria, natural phenomenon that occurs in a few regions such as Bordeaux (Sauternes), Loire Valley, Valley of the Rhine and Mosel, and certain regions of Austria and Hungary. Depourriture called noble (noble rot) the effect that this fungus causes the grape attacking your skin and dehydrating it. The Sauternes from Bordeaux, made from the Sauvignon Blanc and Sémillon strains botrytized and regarded as the finest sweet wines in the world are made this way.
The late harvest (vendange tardive or late harvest) is otherwise used. Therefore due to harvest a few weeks or months after the normal date. The concentration of sugar in the grape (and wine) rises considerably, and when the fermentation of the must is obtained good residual sugar content. It is a widely used technique in Alsace (France), Germany, Australia and other countries of the so called New World.
Adding neutral or vinous alcohol (brandy) to the must during fermentation can break it up, because the yeast can not resist this high concentration alcoólica.Com this interruption can be more residual sugar, so sweet wine. Obtained is then fortified wine, the best known examples are the Port, Marsala, Madeira and vins doux naturels of southern France (Muscat de Rivesaltes and Beaumes-de-Venise). Jerez in southern Spain sweetened the process is a little different, and the fortification held after the end of fermentation, when you add the juice of fresh grapes.

WHITE WINES WINE-MAKING

WHITE WINES WINE-MAKING
Vinification of white wines in the alcoholic fermentation occurs without the presence of solid parts (skins and seeds). There is therefore maceration only fermenting grape juice.
The berries must move quickly to the desengaçadeira pneumatic press, which will be pressed carefully in order to get up the wine, which will immediately sulfited and filtered. Then follows for fermentation vats of stainless steel. During fermentation, temperature is controlled through coils within which cold water circulates. The temperature is maintained between 18 and 20C in order to obtain a white wine quality.
The malolactic fermentation occurs only in special cases, as it inhibits the makings of a top White: freshness, acidity and fruity aroma.
Some whites, like the Chardonnays of the Old and New World are fermented in oak barrels. ROSY WINES WINE-MAKING
Rosé wines are usually vinified by maceration method for short. That is, winemaking as reds, starting from grapes, leaving the mash in contact with the grapes narrow for a longer period of time, which may be a few hours to 3 days depending on the tonality color desired by the winemaker. The mash, after separate parts solids, is then sent to the fermentation vats stainless steel following the procedure as in whites.
In the Champagne region, and only in this region, draws up the rosé by blending red wine to white, since all the grapes come from the same area of ​​appeal. This is the exception that proves the rule.

RED WINES WINE-MAKING

RED WINES WINE-MAKING
Before being placed in fermentation vats, the clusters undergo a desengaçadeira machine designed to separate the stalks of the grapes. Grapes (with seeds and bark) are forwarded to the fermentation tanks, which can be stainless steel, wood or concrete.
With the broken shells, fresh grapes suffer from invasion of yeasts that primarily attack the sugars from the fruit, leading to formation of ethanol and carbon dioxide. This gas causes the solid parts of the grape must to rise to the surface and remain floating. In order to achieve a good extraction of color, should merge the solid surface - called hat - the liquid part with the bottom. In times past, the tenants were treading on the hat to make the mixture. Currently, it uses a pumping system to the circulation and consequent mixing of all liquid. This process is called re-assembly .. In the vinification of red wines, the skins of the grapes must stay in contact with the juice to give the wine, besides the color, flavor and aroma. The tannins are also extracted in this phase, called maceration.
Fermentation and tumultuous continue and will only be interrupted in three situations: when there is more sugar in the wort, when the wine temperature reaches 33C, when the wine reaches an alcohol content of about 16%, because above that the yeast can not More cause fermentation.
At the end, the wine is separated from its solid parts, which are forwarded to the press to produce a wine is inferior, called wine press. This inferior wine is also used in the production of brandies and wine bagaceiras.O top goes to the settling tank, where there is a second fermentation, malolactic when malic acid is transformed into lactic acid, less acidic and less aggressive.
After this second fermentation, there are two paths: the wines are sent to guard the oak casks for maturation and aging wines and lighter, rapid consumption, for filtering and bottling.

What is The Vinification

What is The Vinification
Vinification is the phase of the wine making process in that the presence of man is more remarkable.
The main steps are:
a - Harvest
b - Desengaçamento
c - Pressing
d - Fermentation
and - filtering
f - Storage
Initially, the grapes are harvested and quickly forwarded to Cuvier to prevent its alteration. It follows, then, a series of operations that will transform the grape and its juice into wine: the wine, which will culminate in the fermentation process, its main phase.
Fermentation is a natural phenomenon during which the sugar content in the grapes will turn into alcohol under the action of micro-organisms: yeast. At the same time, there is a number of other chemical reactions (low acidity, color and dissolution of tannins, etc.).
At the end of the fermentation process, the grape is fully transformed into wine.

CALENDAR Vintner

CALENDAR Vintner
This timetable is valid for the Northern Hemisphere.
The grower has work throughout the year, distributed as follows:
January: Pruning. Made in winter. The plan focuses energy to the new branches.
February: Completion of pruning. In staking grafts roots.
March: Plowing the land in order to fluff the earth.
April-May: Cleaning the ground. To eliminate weeds and pests. Choose the branches to be preserved and pruning of others.
June: Flowering. Should tie up the branches and wires to direct them.
July-August: Spray the vines with "broth bordalês". Cut the long shoots of the vine.
September: Harvest
October: Harvest
November: Ploughing
December: Cut the long shoots of the vine.

What is Vintner?

What is Vintner?
The Vintner is a farmer working in the planting and maintenance of the vines.
The vines are plants that produce grapes.
The grapes are used to make wine.

PLANTING AND HARVEST Grapes for wine

PLANTING AND HARVEST Grapes for wine



The quality of different varieties of strain is determined by its suitability to the soil, climatic conditions and the right choice of grafting, which, besides ensuring good production also increases resistance to pests in general.
The ideal location for the establishment of a vineyard are the slopes that unemo insolation factor with good soil drainage.
The rows should follow the north-south direction, to protect plants from wind and expose the bunches of grapes to the sun "good" - morning and afternoon - defending them from solar radiation aggressive midday.
Different planting systems are used according to the need of strain as a function of topography, sunlight, etc.. And grouped into three main types:
Tree, the vine grows as a shrub and curls up naturally available in the branches. System used in hot regions or low humidity.
Trellis: the branches of the vine are driven horizontally in a pergola, which ensures high productivity and consequent loss of quality, since the bunches are hung in a frame of leaves and branches, not receiving the necessary sunlight. Currently, this technique has been used for the production of table grapes.
Espalier: parallel wires make the connection between vertical feet of vine planted in rows, allowing the grapes receive direct sunlight, and allow mechanical harvesting.
To maintain the quality of the vineyard, it is necessary to make an annual pruning, at the time when the vine is dormant, taking away the sterile shoots and side branches so that the same number of branches and buds is maintained. Thus, in season, the plant will distribute the sap in a balanced way, directing it mainly to the fruit. Other pruning can be done throughout the year for removal of excess leaves, allowing greater insolation of clusters and reduces moisture, reducing the risk of disease.
For wine to keep its quality, it is necessary that the vineyard from which to draw their grapes has an average age ideal. For this purpose, to disregard the harvested grapes in the first four or five years of life of the plant, and at the same time, the replanting is programmed so that the replacement is made vines have decay.
To establish the timing of the harvest is necessary to examine the strain in question, the weather conditions and how far reached the ripening of fruit, either intentional or fortuitous that point.
In the southern hemisphere, the harvest goes from January to March, and in the northern hemisphere from September to November.

Quality Factor 3rd Wine CLIMATE

Quality Factor 3rd Wine CLIMATE
If we take a look at a world map, we note that the leading producers of quality wines have their wine regions located between parallels 30 ° and 50 °, ie, climate regions semitemperado Mediterranean type.
This is explained by the fact that the grapes used in winemaking not adapt to extreme temperatures, ie, very cold winters and very hot summers.
In addition, to perform satisfactorily its annual cycle, the vine needs low temperatures in winter to allow her to rest and gradually increase during vegetative cycle, accompanied by good sunshine.
The vegetative cycle of the vine is composed of three phases:
the - Hibernate - Occurs in winter - November to March in the northern hemisphere, and from May to August in the southern hemisphere - the period in which the plant hibernates. The cold temperature is welcome, but without exaggeration, and should not pass the 15 ° Celsius.
b - Flowering - Occurs in spring - May to June in the northern hemisphere and from September to October in the southern hemisphere. During this period, the plant needs a lot of sun for the occurrence of maturation. When there are strong winds and frosts in late spring, they are extremely harmful to the production of good grapes.
c - Fruiting - The fruiting takes place in the months of August and September in the northern hemisphere, and December and January in the southern hemisphere, when the sun and high temperatures are extremely desirable. Rains at the end of fruiting are feared because they can cause rotting of grapes.

What is Terroir

What is Terroir
As our Portuguese saudade, the term terroir is not easily translated to French being very expensive, especially those of Burgundy. It is not just soil, the land, but we must add to it the idea of ​​the substances that make up the subsoil, the slope of the land, drainage and other concepts such as microclimate heatstroke.
Those who advocate the supremacy of terroirna winemaking, as the Burgundian and Alsatian believe that wine should express "la vrai voix de la terre" (the true voice of the earth). And for that "voice" is heard, advocate:
1. the use of old oak barrels, stainless steel or cement tanks, to maintain the neutrality of taste;
2. the use of natural yeasts;
3. low production;
4. little or no filtering
Opposing the "terroiristes" as he calls Robert Parker, we find the "realistic" or modernists, for whom the terroir is just one of many factors that influence the style of wine, to which must be added: the philosophy of harvest the mode of production, techniques of fermentation and wine making, the filtration time in wood and bottle, sanitary conditions and temperature of the storage zone.

Quality Factor second wine SOIL

Quality Factor second wine SOIL

The vine is well adapted to various soil types, but for this to occur, three factors are very important: the soil should be poor, dry and have good drainage.
These three conditions allow the roots of the vine to develop fully. The fertile land enables large grape production, but the product quality is not good. Contrary to what most think, the most famous vineyards are planted on land tar and gravel where no other crop would be very impractical. This is the kind of soil that provides good drainage and aeration, also allowing you to store the sun's heat to keep the roots warm at night when the temperature drops.
Under these conditions, the roots of the vine reaching up to 15 m, this depth absorbing water and minerals it needs for its development. Excessive moisture causes the roots to rot.
It is also worth saying that the regions of the slopes are the most suitable for viticulture, because they facilitate the flow of water and sunshine. when there is artificial irrigation, planting should be on level ground.
The soil composition is not homogeneous, hence the variation in the quality and characteristics of the grape, but there is a basic factor and indisputable: acidic soil is not conducive to viticulture.
Among the diversity of existing soils, we can mention the slate soil, very common in Germany, in the regions of the Saar and Mosel, is the ideal soil for the production of wine and light aromatics. The clay soil, which favors the accumulation of water in the basement, is not particularly suitable for the production of great wines, but it works very well for sweet white wines (Loire) and red wines of good quality, but not exceptional. The volcanic soil is suitable for the production of full-bodied red wines with intense aromas minerals such as those found in southern Italy and Sicily. Already the calcareous soil, is ideal for viticulture, offering little resistance to root penetration vine, reflects sunlight and stores its heat to the nighttime. Favors white wines well-structured, complex and elegant as Burgundy and Champagne.

Wine grape Sangiovese

Wine grape Sangiovese
Grown in almost every region of central Italy, its high point is concentrated in Tuscany, where it is the only grape that goes into the production of the Brunello of Montalcino, and is the basis, the composition with other grapes (usually Canaiolo and Mamolo) of Chianti, Vino Nobile di Montepulciano. The Sangiovese, in association with Cabernet Sauvignon, is responsible for the vast majority of supertoscanos.
Body medium to full-bodied, the best wines produced with Sangiovese are dry, slightly spicy. Aromas and flavors: cherry, raspberry, spices, tobacco, anise or fennel.

Wine Grenache Cepa

Wine Grenache Cepa
Considered the second most widely planted grape in the world, in different colors, Grenache spreads throughout the South of France (Rhône), the main grape that enters into the composition of the Châteauneuf-du-Pape and Côtes du Rhône Alone, is responsible for rosés of Tavel and Lirac, and is also used in wine Banyuls dessert wine (perfect compatibility with chocolate).
In Spain, where its cultivation is intense, it is known as Garnacha Tinta, especially noteworthy in Rioja and Priorat.
In Australia, it is used for the production of cheap wine, but in some Barossa Valley producers are making wines similar to Châteauneuf-du-Pape.
Resistant to heat and dryness, Grenache produces wines of medium body, fruity with aromas of spices (pepper), red fruits (raspberries) and herbs. In Châteauneuf-du-Pape, it is normal the presence of the smell of linseed oil.
There is also the Grenache Blanc, known in Spain as Garnacha Blanca, which is bottled in Southern Rhône Nebbiolo
Also known as Spanna, Hell and Grumello, is a native of Piedmont and is practically confined to this region of northern Italy, where he is responsible for his finest and oldest wines, Barolo and Barbaresco.
Thick shell, in Italy often produces dark wines, dry, lofty, very lush tannins and acidity.
Without success in other wine regions in the world, now Nebbiolo has a small base in California, but the wines produced there, yet are lightweight and simple, not remembering anything the Italians.
Aromas and flavors: tar, licorice, violets, roses, prunes, fruit cake and dark chocolate.

Wine Grape Syrah (Shiraz)

Wine Grape Syrah (Shiraz)
Majestic red grape that grows old even for half a century, is found both in the wines of Hermitage and Côte-Rôtie and Crozes-Hermitage, France (Syrah), such as in the production of Penfolds Grange, Australia (Shiraz).
Growing well in many areas, produces wines complex and distinct, dark, ranging from the relatively tannic very tannic and alcoholic aromas and flavors of spices.
In the south of France is used in various cuts, as in Châteauneuf-du-Pape and Languedoc-Roussillon.
In Australia was used for a long time for cuts trivial, but there was a significant increase in the production of high quality wines, especially from old vines in the Barossa Valley.
In the United States, the Syrah is experiencing an increase in quality, which gives it the appeal of early Pinot Noir and Zinfandel and some of the eccentricities of Merlot, and may also prove easier to be grown and vinified than other paints , except for Cabernet Sauvignon.
Aromas and flavors: spices (black pepper, black kingdom), ripe dark fruit (black raspberry, blackcurrant, blackberry), licorice, leather, hunting and tar beyond "empireumáticos" (toasted and smoked). Besides these, are mentioned aromas of ginger and chocolate, floral notes (violet), and in some regions of Australia, a touch of understated mint.

Wine Grape Pinot Noir

Wine Grape Pinot Noir
Considered the great grape of Burgundy, Pinot Noir is a variety extremely delicate, suffering deeply with environmental changes, such as alternations of cold and heat, and is notoriously difficult to work after having been picked, since its shell breaks easily, releasing fruit juice.
The emphasis is on both the advantage of planting it in cold climates as in making a rigorous clonal selection, since planting Clone wrong result in inappropriate places insipid wines.
Even after fermentation, the wine made from the Pinot Noir is difficult to assess outside the barrel, even in the bottle, often varies, presenting a weak day and exuberant on the other.
In general, Pinot Noir wine reach maturity 8 to 10, declining slightly thereafter.
Besides being the classic grape of Burgundy, it also plays a role in Champagne, where it is pressed immediately after harvested to produce white juice. The Pinot Noir is practically the only ink cultivated in Alsace. In California, the Pinot Noir wines stood out in the late 80s and early 90s, and seem to have the chance to progress in the future. To substantially improve the quality, it is necessary not to vinify Pinot Noir Cabernet as if it were, should be planted vineyards in cooler climates and do not forget that the production should be small and controlled.
Aromas and flavors: When young red fruits (raspberries, strawberries and cherries). In Burgundy, floral notes (violet), while in California and Australia, comes the roasted coffee (flavors "empireumáticos").
Mature, especially in Burgundy, remembers hunting, leather, licorice, black truffles, stable and "sous-bois", a mixture of wet earth, mushrooms and decaying leaves.

Merlot Wine

Merlot Wine
It was the most successful red grape in the 90s. Although mainly used for cutting the great Bordeaux wines, it also makes solo career. In St.-Emilion and Pomerol, especially, produces outstanding wines, whose most famous example is the Château Petrus, made almost exclusively with Merlot. In the New World, has a presence in California, Chile and Australia.
The Merlot generally produces wines less acidic and less tannic than Cabernet Sauvignon, but as it also benefits from oak treatment. With an aging potential of moderate to good, can get softer with age, but often the aromas of fruit decay and herbaceous dominate.
Aromas and flavors: dark red fruits - blackberries and black plums. To olfatos sharper, also appear aromas of roses and fruit cake. When treated in oak barrels, the wine has a richer texture and a nice touch of chocolate.

Cabernet Sauvignon

Cabernet Sauvignon
Arguably the queen of grapes, for their high quality and adaptability has been grown in almost all wine regions of the world. Since the eighteenth century is used in Bordeaux, always blended with Cabernet Franc, Merlot and sometimes one pitadade Petit Verdot. The model established by Bordeaux is not only intended to produce complex wines, but also due to the need to ensure that different grape varieties ripen at different intervals or to give color, tannin and body to the wine.

Elsewhere in the world, it is used either alone or in composition with other grapes.
Grape small proportion having from pulp and seed is 1/12 against 1/25 of Semillon. The seed of Cabernet Sauvignon is a very important element for the abundant presence of tannins, while thick shell and gives it an intense color color depth, and make it relatively resistant to rotting.
The Cabernet gets along very well with wood and usually rises from 15 to 30 months in barrels of French and American oak, new or used.
When produced in its best condition, the unblended Cabernet produces wines of intense aromas and well pronounced.
Aromas and flavors: when young, black currants, cassis and black plums. Later, game meat, leather, chocolate and olives. When treated oak, will reveal aromas of cedar, tobacco and minerals.
Aromas of mint and eucalyptus can arise in wines produced in Chile and Australia.

Grape Wine Semillon

Grape Wine Semillon
Alone or accompanied, produces a wine that ages well. With Sauvignon Blanc, is the basis of Sauternes and most major dry wines of Graves and Pessac-Léognan, all very rich and remembering honey. The Sémillon grape is susceptible to attack by Botrytis cinerea, hence its use in the production of sweet wines.
In Australia alone is employed to produce a full-bodied dry white wine. South Africa has played an important role, but had a significant decline in recent years. It is quite planted in Chile.
Aromas and flavors: vary with the combinations with other grapes, but we can say that the most common are: grass, citrus, lanolin, honey and toast.

Main red varieties and white Vitis vinifera and the regions where they are produced.
Variety	Type	Region
Aligoté	B	France (Burgundy), Russia
Alvarinho	B	Portugal (Vinho Verde)
Barbera	T	Italy (Piedmont), California
Bonarda	T	Italy (Piedmont, Emilia-Romagna)
Cabernet Franc	T	France (Bordeaux St. Emilion, Loire)
Cabernet Sauvignon	T	France (Bordeaux, Médoc, Graves), California, Chile, Australia, South Africa and other regions.
Canaiolo	T	Italy (Tuscany)
Carignan	T	France (Côtes du Rhône, Provence, Languedoc), Spain, Italy, California
Carmenère	T	France (Bordeaux), Chile
Chardonnay	B	France (Burgundy, Champagne), California, Chile, Australia, New Zealand
Chasselas (Fendant)	B	France (Alsace, Loire), Germany (Baden), Switzerland
Chenin Blanc (Steen)	B	France (Loire), California, South Africa
Gamay	T	France (Beaujolais)
Gewürztraminer	B	France (Alsace), Germany, Italy (North), California
Grenache (Alicante, Garnacha, Cannonau)	T	France (Côtes du Rhône, Provence, Languedoc), Sardinia, Spain (Rioja), Portugal, Calif.
Grignolino	T	Italy (Piedmont)
Lambrusco	T	Italy (Emilia-Romagna)
Malbec (Côte	T	France (Cahors), Argentina, Chile
Malvasia (Malmsey)	B	Mediterranean, Madeira
Merlot	T	France (Bordeaux: Pomerol, St Emilion), Italy (North)
Müller Thurgau	B	Germany
Muscadelle	B	France (Bordeaux)
Muscat	B	Mediterranean, France, Spain, Australia
Nebbiolo	T	Italy (Piemonte, Lombardia)
Palomino	B	Spain (Jerez)
Petit Verdot	T	France (Bordeaux)
Petite Syrah	T	France, California
Pinot Blanc	B	France (Burgundy, Champagne, Alsace), Germany, Italy (North), California, Chile
Pinot Noir	T	France (Burgundy, Champagne), Germany, California, Chile
Riesling italics	B	Italy (North), Eastern Europe
Rhine Riesling	B	Germany, France (Alsace), Austria, California, Chile
Sangiovese (Sangioveto	T	Italy (Tuscany, Emilia-Romagna)
Sauvignon Blanc	B	France (Bordeaux Loire), California, Chile, New Zealand
Sémillon	B	France (Bordeaux: Sauternes), California, Chile, Australia
Syrah (Shiraz)	T	France (Rhone, Provence, Languedoc), South Africa, Australia
Silvaner	B	Germany, France (Alsace), Italy (North), California
Tempranillo	T	Spain (Rioja), Portugal
Touriga Nacional	T	Portugal (Douro and Dão)
Touriga Francesa	T	Portugal (Douro)
Trebbiano (Ugni Blanc, St. Émilion)	B	Italy (Tuscany, Emilia-Romagna, Veneto, Lombardia), France (Cognac, Provence)
Vernaccia	B	Italy (Liguria, Marche, Tuscany, Sardinia)
Zinfandel	T	California

Grape Wine Gewürztraminer

Grape Wine Gewürztraminer
Produced from this grape is a variety of wines ranging from completely dry, accompanying spicy dishes, the sweet, _de dessert, made with grapes harvested late - all very elegant, highlighting the aromatic part that is striking. The best Gewürztraminer is produced in Alsace, France, then to the region Pfalz, Germany. In other regions of the globe where it is planted has mischaracterized.
With well defined floral scent, this wine is full bodied grape has high alcohol content is so unctuous and has low acidity.
Aromas and flavors: spices (ginger and cinnamon), Nivea cream and lychees.

Grape Wine Chenin Blanc

Grape Wine Chenin Blanc
Perhaps the world's most versatile grape, it is native of Pineau de la Loire, it is producing sweet white wines of great longevity. As conditions vary in the Loire, in favorable years of Chenin Blanc are extracted sweet wines magnificent, with touches of honey balanced by harmonious acidity. Yields less benefited by climate give way to lighter wines with less concentration and often dry or semi-sweet. In South Africa (where it is known as Steen), wines from this grape are simple, soft, acidic and fruity, while in New Zealand wines are dry and become increasingly interesting.
Aromas and flavors: green apples, apricots, walnuts, hazelnuts, almonds, honey and marzipan.