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Mimosa

Mimosa - wine wiki

Eine Mimosa ist ein einfacher, erfrischender Cocktail. Sie kombiniert Sekt und Zitrussaft – meist Orangensaft – zu gleichen Teilen. Dieses Getränk ist bekannt für seinen spritzigen, fruchtigen Geschmack und seine festliche Note. Oft sieht man es bei Brunches, Hochzeiten und besonderen Anlässen, wo seine sprudelnde Eigenschaft eine fröhliche Stimmung verleiht.

Ursprung der Mimosa

Über die genauen Anfänge der Mimosa wird oft diskutiert. Ein ähnliches Getränk namens „Buck’s Fizz“ tauchte nämlich schon im Jahr 1921 im Buck’s Club in London auf. Viele schreiben aber Frank Meier, einem Barkeeper im Ritz Hotel in Paris, die Erfindung der genauen Rezeptur (mitte der 1920er-Jahre) zu, also was wir heute als Mimosa kennen. Er benannte auch den Cocktail nach der Blüte der Mimose, deren leuchtend gelbe Farbe an die Farbe des Cocktails erinnert. Im Laufe der Jahre verhalf der leichte, sprudelnde Charakter der Mimosa in Verbindung mit ihrer einfachen Zubereitung zu weltweiter Bekanntheit, sodass sie zum Brunch-Klassiker und Symbol für festliche Anlässe wurde.

Schaumwein ist die zentrale Zutat, die eine Mimosa ausmacht. Prosecco, Cava oder Champagner sind übliche Optionen und sorgen jeweils für ein ganz eigenes Geschmacksprofil. Prosecco punktet oft mit fruchtigen, floralen Noten, Cava wirkt eher spritzig und klar, während Champagner eine luxuriöse Komponente beisteuert. Am besten wählt man einen trockenen oder halbtrockenen-Stil, da der Orangensaft bereits ausreichend natürliche Süße mitbringt.

Die Qualität des Safts ist auch wichtig. Frisch gepresster Orangensaft liefert einen lebhaften, natürlichen Geschmack, den abgefüllter Saft oft nicht erreicht. Dennoch kann Letzterer in Notfällen aushelfen. Einige kreative Varianten ersetzen Orangensaft durch Blutorangen- oder Grapefruitsaft und verleihen der Mimosa damit einen besonderen Charakterzug ohne den typischen Geschmack zu verlieren.

Das Mixen einer Mimosa ist erfreulich unkompliziert. Gießen Sie zunächst den Sekt in ein Sektglas – dadurch bleiben die Kohlensäure und das Prickeln erhalten. Anschließend geben Sie vorsichtig den Orangensaft dazu. Viele Menschen bevorzugen ein Mischverhältnis von 50:50, doch Sie können es ganz nach persönlichem Geschmack anpassen. Ein Umrühren ist nicht nötig – servieren Sie die Mimosa einfach und genießen Sie das Prickeln.

Es gilt noch zu erwähnen, dass Mimosas ausgezeichnet mit einer Vielzahl von Speisen harmonieren,vor allem süßes Gebäck, eihaltige Brunch-Gerichte und frisches Obst ergänzen den erfrischenden Charakter perfekt. Durch ihr leichtes, elegantes Profil und das festliche Aussehen sind Mimosas die ideale Wahl, um Gäste zu bewirten und jeder Gelegenheit eine besondere Note zu verleihen.

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Cryoextraction

Cryoextraction - wine wiki

Cryoextraction is a winemaking technique that involves freezing grapes. The process mimics nature’s method of creating ice wine but uses technology instead of relying on the weather. Winemakers freeze the harvested grapes to concentrate their sugars and flavors.

Once frozen, the grapes go into a press. The frozen water inside the grapes separates from the sugary juice. The result is a thick, sweet liquid rich in flavor. This juice becomes the base for a highly concentrated and aromatic wine.

Cryoextraction creates sweet wines with intense profiles. Expect flavors like honey, apricot, peach, and citrus. These wines often have a luscious texture and vibrant acidity. They work beautifully as dessert wines or with cheese platters.

This method allows winemakers more control over the process compared to traditional ice wine production. Weather doesn’t dictate the timing, and they can freeze grapes at their optimal ripeness. Cryoextraction also expands the potential for sweet wines in regions without consistently freezing temperatures.

Critics argue that cryoextraction lacks the authenticity of natural ice wine. However, the technique still produces high-quality wines with distinctive characteristics. Countries like Germany and Canada use it occasionally, but it’s not as common as natural methods.

For wine enthusiasts, cryoextraction offers a glimpse into innovation in winemaking. The wines it produces bring sweetness and complexity to the table. Whether paired with desserts or enjoyed alone, they deliver a unique and indulgent experience.

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Crianza

Crianza - wine wiki

Crianza refers to a classification of wine in Spain. It indicates that the wine has aged for a specific time before release. For red wines, the rule requires at least 12 months in oak barrels and another 12 months in the bottle. White and rosé wines labeled Crianza need at least six months in oak.

The term “Crianza” comes from the Spanish word for “nurture.” This reflects the care and time taken to develop the wine. The aging process gives wines a distinct flavor profile. Oak barrels contribute vanilla, spice, and toasty notes. Bottle aging softens tannins and enhances complexity.

Crianza wines often show balance and structure. They sit between young, fresh wines and more intense Reservas or Gran Reservas. Red Crianza wines typically use Tempranillo, Garnacha, or Monastrell grapes. These varieties bring bold fruit flavors like cherry, plum, or raspberry.

Crianza pairs wonderfully with food. Enjoy it with grilled meats, aged cheeses, or tapas. The acidity and tannins in the wine cleanse the palate, making it versatile for pairing. It also works well with tomato-based dishes or hearty stews.

Regions like Rioja and Ribera del Duero in Spain are famous for their Crianza wines. They offer affordable options that showcase tradition and quality. If you enjoy approachable yet elegant wines, it is an excellent choice. It reflects the perfect balance of fruit, oak, and time.

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Blanc de Noirs

Blanc de Noirs - wine wiki

Blanc de Noirs refers to a sparkling wine made from red or black grapes. The name translates to “white from blacks” in French. Winemakers use grape varieties like Pinot Noir or Pinot Meunier to create it. Despite being made from dark-skinned grapes, the wine appears light in color. This happens because winemakers avoid letting the grape skins stay in contact with the juice during pressing.

The process begins by gently pressing the grapes to extract the juice. This prevents the dark pigments from coloring the liquid. The result is a pale golden or even slightly pink wine. Blanc de Noirs often shows more body and richness compared to Blanc de Blancs, which uses white grapes.

In terms of flavor, it offers a unique profile. Expect notes of red fruits like strawberries or raspberries combined with hints of toast and nuts. These wines often feel fuller and creamier on the palate. They balance acidity with a slight sweetness, making them versatile for food pairings.

Blanc de Noirs pairs well with a range of dishes. Try it with roasted chicken, creamy pastas, or even sushi. Its rich character also complements desserts with berries or white chocolate. Winemakers around the world produce it, but it’s particularly famous in Champagne, France.

For lovers of sparkling wine, Blanc de Noirs offers something distinct. Its depth of flavor and complexity set it apart. Whether celebrating a special occasion or enjoying a quiet evening, it adds elegance to any moment.

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Barrique

Barrique - wine wiki

A barrique is a small oak barrel used for aging wine. It holds 225 liters, or about 60 gallons. Originating in Bordeaux, it remains a standard vessel in winemaking today. Winemakers use barriques to add flavor, aroma, and complexity to their wines.

Oak influences wine through its tannins and aromatic compounds. Barriques often contribute notes of vanilla, spice, and toast. The degree of these flavors depends on the barrel’s toasting level. Winemakers can choose light, medium, or heavy toasting for different effects. Lighter toasting offers subtle oak flavors. Heavy toasting adds bolder, smokier notes.

Barriques also allow wine to interact with oxygen. This micro-oxygenation process softens tannins and enhances the wine’s texture. It helps red wines develop smoother, rounder profiles. White wines aged in barriques often gain a creamy, buttery mouthfeel.

Barrels lose their intensity over time. New barriques impart stronger oak flavors. Used barrels provide a more subtle influence. Winemakers often use a mix of new and old barrels to balance flavors.

Barrique aging requires careful attention. Wine absorbs oak flavors over months or years. The process can vary depending on the grape variety and the desired style. Chardonnay, for example, benefits from barrique aging for a richer taste. In contrast, some wines, like Sauvignon Blanc, often skip barriques to preserve their freshness.

Barriques play a vital role in crafting premium wines. Their influence goes beyond storage, shaping the character of each bottle.

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Anthocyanins

Anthocyanins - wine wiki

Anthocyanins are natural pigments in grape skins. They give red and purple wines their vibrant color. These pigments belong to the flavonoid group, which also contributes to wine’s tannins. Their concentration depends on the grape variety and growing conditions.

Grapes like Malbec and Syrah have high anthocyanin levels. Others, like Pinot Noir, have less. The winemaking process also affects anthocyanin levels. Longer skin contact during fermentation extracts more color. Cooler fermentation temperatures can help preserve them.

Anthocyanins also influence wine’s aging process. Over time, they interact with tannins and other compounds. This interaction creates complex flavors and color changes. Young red wines often appear bright and purple. With age, they shift to deeper ruby or even brownish hues.

These pigments are not just for looks. Anthocyanins offer health benefits too. They act as antioxidants, which combat free radicals in the body. Research suggests they may reduce inflammation and support cardiovascular health.

Winemakers monitor anthocyanin levels to achieve desired wine styles. For example, robust reds with bold colors often rely on high anthocyanin extraction. Lighter reds might have less. This balance affects not just the appearance but also the taste and mouthfeel.

Anthocyanins play a crucial role in the allure of red wines. They offer a visual feast, a sensory experience, and even health perks.

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Ampelography

Ampelography - wine wiki

Ampelography is the science of identifying and classifying grapevines. Experts use it to study the physical traits of grapevine leaves, shoots, and grapes. This practice dates back centuries and plays a key role in viticulture. Each grape variety has unique characteristics. These include the shape of the leaf, the size of the grape cluster, and the vine’s growth habits.

Traditionally, ampelographers relied on visual observation. They compared leaf shapes, vein patterns, and grape colors to identify varieties. Modern techniques now use DNA profiling. This adds precision to the identification process. DNA studies have revealed the parentage and origins of many famous grape varieties. For example, they showed that Cabernet Sauvignon resulted from a cross between Cabernet Franc and Sauvignon Blanc.

Ampelography matters because it helps vineyard managers select the right vines for their climate and soil. It also assists in preserving rare or endangered grape varieties. For winemakers, knowing the exact variety ensures consistency in flavor and quality.

In some cases, ampelography has uncovered misidentified vines. For instance, some vineyards believed they had one variety but actually grew another. This discovery can lead to fascinating surprises, sometimes revealing historical errors.

Ampelography combines history, science, and art. It preserves grapevine heritage while improving wine production. Every vine tells a story, and ampelography helps decode it.

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Assyrtiko

Assyrtiko - wine wiki

Assyrtiko is a white grape variety that comes from Greece. It grows best in volcanic soils and thrives on the island of Santorini. This grape stands out for its ability to retain acidity even in hot climates. It produces wines that are crisp, refreshing, and versatile.

The flavors of Assyrtiko include citrus fruits, green apple, and a hint of minerality. In some cases, you might taste notes of saline or smoke. This comes from the volcanic soil where the vines grow. These unique characteristics make Assyrtiko wines both vibrant and complex.

Winemakers use Assyrtiko in a variety of styles. The most common is a dry white wine. These wines pair well with seafood, salads, and dishes with citrus-based sauces. Some winemakers produce sweet Assyrtiko wines, often called Vinsanto. They use dried grapes to concentrate the sugars, creating rich, honeyed flavors with balanced acidity.

Assyrtiko vines are strong and resilient. They adapt well to harsh conditions like wind and limited water. On Santorini, the vines grow in a unique basket shape called “kouloura.” This protects the grapes from strong winds and intense sunlight.

This grape has gained global attention in recent years. It is now planted in regions beyond Greece, including Australia and the United States. Winemakers admire it for its balance of acidity, fruit, and minerality.

If you enjoy wines with zesty flavors and a sense of place, try Assyrtiko. Its vibrant character and Mediterranean roots make it a favorite for wine lovers seeking something unique. Look for labels from Santorini to experience its full potential.

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Vineyard Trellises

Vineyard Trellises - wine wiki

Vineyard trellises are support systems for grapevines. They guide the vines as they grow, keeping them off the ground. This structure helps improve grape quality and simplifies vineyard management. The word “trellis” refers to the framework used to train and support plants, especially climbing ones like grapevines.

A Trellis System Provides Stability For Vines

It ensures the grapes receive adequate sunlight and airflow. These factors are essential for healthy vines and flavorful grapes. Without a trellis, vines sprawl on the ground. This can lead to disease, uneven ripening, and difficulty in harvesting.

Different types of trellis systems exist, each suited for specific vineyard needs. The most common is the Vertical Shoot Positioning (VSP) system. In this setup, the shoots grow upward along multiple wires. This method increases exposure to sunlight and improves air circulation. Another option is the Geneva Double Curtain, which spreads vines horizontally in two tiers. It works well for vigorous grape varieties and boosts yields.

The Single-Wire Trellis is simple and affordable. It involves one horizontal wire that supports the vines. This type suits small vineyards or hobby growers. For aesthetic purposes, the Pergola Trellis offers a stunning look. It trains vines to grow overhead, providing both beauty and shade.

Trellises also reduce vineyard maintenance challenges. By elevating the vines, they make pruning and harvesting easier. This keeps grapes cleaner and reduces the risk of rot or pests. Trellises also ensure vines can grow properly in different terrains or climates.

Choosing the right trellis system depends on grape variety, climate, and vineyard goals. A well-maintained trellis system supports vine health and ensures high-quality wine production. Every vineyard, whether large or small, benefits from a carefully chosen trellis system. It’s a cornerstone of successful viticulture.

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Cold Soak

Cold Soak - wine wiki

Cold soak is a pre-fermentation technique winemakers use to extract color and flavor without increasing tannins. Before fermentation begins, winemakers chill the crushed grapes to a low temperature, usually around 50°F (10°C). This cold environment halts yeast activity, preventing fermentation while allowing the grapes to steep in their own juice.

The cold soak process typically lasts from a few hours to several days. During this time, the grape skins release pigments, creating a deep, vibrant color in the wine. Since tannins remain relatively stable at cold temperatures, it enhances color and flavor intensity without adding astringency. This is particularly beneficial for Pinot Noir and other red wines with delicate tannins, where winemakers aim for a balanced, smooth mouthfeel.

Cold soak also enhances aroma. As the grapes steep, they release volatile aroma compounds, which contribute to the wine’s bouquet. This process brings out fruity and floral notes, making the wine more aromatic and appealing. The result is a wine with enhanced depth and complexity, with well-defined fruit characteristics.

Winemakers monitor the cold soak process closely. They may adjust the temperature or duration based on the grape variety and desired outcome. For instance, thicker-skinned grapes, like Cabernet Sauvignon, may require a longer soak to achieve optimal extraction, while thinner-skinned grapes need a shorter time. Once the cold soak is complete, winemakers warm the must, allowing fermentation to begin.

The cold soak technique isn’t without risks. Extended soaking increases the potential for spoilage or contamination, as bacteria can thrive in the absence of fermentation’s protective alcohol. To prevent this, winemakers often add sulfur dioxide to the must, reducing microbial growth while maintaining the cold environment. Despite these challenges, cold soak remains a valuable technique for creating wines with vivid color, concentrated flavors, and complex aromas.

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