The earliest recorded mention of Merlot (under the synonym of Merlau) was in the notes of a local Bordeaux official who in 1784 labeled wine made from the grape in
White wine is a wine whose colour can be straw-yellow, yellow-green, or yellow-gold coloured. It is produced by the alcoholic fermentation of the non-coloured pulp of grapes which may have
Old World wine refers primarily to wine made in Europe but can also include other regions of the Mediterranean basin with long histories of winemaking such as North Africa and
Great wines taste like they come from somewhere. Lesser wines taste interchangeable; they could come from anywhere. You can’t fake somewhereness. You can’t manufacture it … but when you taste a wine that has it, you know.
Wine is regulated by regional, state, and local laws. The laws and their relative rigidity differ for New World and Old World wines. Old World wines tend to have more stringent regulations than New World wines. Various wine laws, however, may include appellation-based regulations that cover boundaries as well as permitted grape varieties and winemaking practice-such as the French Appellation d’origine contrôlée (AOC), Italian Denominazione di origine controllata (DOC), Spanish Denominación de Origen (DO) and Portuguese Denominação de Origem Controlada (DOC). In some New World wine regions, such as the United States and Australia, the wine laws of the appellation systems (American Viticultural Area (AVA) and Australian Geographical Indication (GIs)) only pertain to boundary specifics and guaranteeing that a certain percentage of grapes come from the area listed on the wine label.
Other techniques associated with Old World winemakers include higher fermentation temperatures and a period of extended maceration following fermentation where the wine can leech more phenolic compounds from the grape skins.
This can create more tannic and austere wines with more layers of complexity that require longer periods of bottle aging in order to mature. In contrast, the technique of transferring the must into oak barrels during fermentation and inducing malolactic fermentation early is more commonly associated with New World wine regions and wines that are softer and mature earlier.
Old World winemaking is often terroir driven with emphasis being placed on how well the wine communicates the sense of place where it originated. For example, a winemaker making a Riesling from the Mosel will often try to highlight the unique traits of the Mosel wine region (such as its slate soils) with the wine expressing those traits in the form of minerality.
No hay extracto porque es una entrada protegida.
"Mfano wa kwanza wa Merlot (kwa jina la Merlot) ni katika kumbukumbu ya afisa wa Bordeaux ambaye katika 1784 aliandika kwamba ""divai iliyofanywa kutoka kwa zabibu"" ni divai ambayo rangi yake inaweza kuwa ya manjano ya nyasi, ya manjano-kijani, au ya manjano-dhahabu." Mvinyo wa ulimwengu wa zamani (kwa Kiingereza: Old World wine) ni mvinyo wa Ulaya, lakini pia inaweza kujumuisha maeneo mengine ya bonde la Mediterania na historia ndefu ya utengenezaji wa divai kama vile Afrika Kaskazini na Mvinyo Mkubwa. Divai ndogo-ndogo zina ladha inayoweza kubadilishwa; zinaweza kutokea mahali popote. Huwezi kudanganya kuwa na mamlaka fulani. Huwezi kutengeneza... lakini unapokunywa divai ambayo ina, unajua. Mvinyo unadhibitiwa na sheria za kikanda, za jimbo, na za mitaa. Sheria na ukali wao wa kuhusiana hutofautiana kwa divai za Ulimwengu Mpya na Ulimwengu wa Kale. Divai za Ulimwengu wa Kale huwa na sheria kali zaidi kuliko divai za Ulimwengu Mpya. Sheria mbalimbali za mvinyo, hata hivyo, zinaweza kujumuisha kanuni za msingi wa jina ambazo hufunika mipaka na vile vile aina za zabibu zinazoruhusiwa na mazoea ya utengenezaji wa divai - kama vile Kifaransa Appellation d'origine contrôlée (AOC), Italia Denominazione di origine controllata (DOC), Uhispania Denomination de Origen (DO) na Ureno Denominação de Origem Controlada (DOC). Katika baadhi ya maeneo ya New World, kama vile Marekani na Australia, sheria za divai za mifumo ya jina (American Viticultural Area (AVA) na Australia Geographical Indication (GAI)) zinahusu tu mipaka maalum na kuhakikisha kwamba asilimia fulani ya zabibu zinatoka eneo lililoorodheshwa kwenye lebo ya divai. Mbinu nyingine zinazohusiana na watengenezaji wa divai wa Ulimwengu wa Kale ni pamoja na joto la juu la uchemavu na kipindi cha maceration iliyoongezwa baada ya uchemavu ambapo divai inaweza kuondoa misombo zaidi ya phenolic kutoka kwa ngozi za zabibu. Hii inaweza kuunda mvinyo zaidi tannic na austere na tabaka zaidi ya utata kwamba zinahitaji vipindi vya muda mrefu wa chupa kuzeeka ili kukomaa. Kwa upande mwingine, mbinu ya kuhamisha must katika mapipa ya mwaloni wakati wa uchimbaji na kuchochea uchimbaji wa malolactic mapema ni kawaida zaidi kuhusishwa na mikoa ya divai ya Ulimwengu Mpya na divai ambazo ni laini na kukomaa mapema. Uundaji wa divai ya ulimwengu wa zamani mara nyingi huongozwa na terroir na msisitizo unewekwa juu ya jinsi divai inavyowasiliana vizuri na hisia ya mahali ilipoanzia. Kwa mfano, mtengenezaji wa divai anayefanya Riesling kutoka Mosel mara nyingi atajaribu kusisitiza sifa za kipekee za mkoa wa divai wa Mosel (kama vile udongo wake wa slate) na divai inayoonyesha sifa hizo kwa namna ya madini. Hakuna hay extracto kwa sababu ni moja kuingia protegida.