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Wine Glossary |
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| Wines of BC: Your source for
information about BC wine and wineries |
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Existing Glossary Terms: 14 Select page: 1 2 3
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| Agria |
(aka. Turan)
Also known in its parent country of Hungary as Turan, this grape is grown in mostly eastern European countries and is having some success here in BC. Its parents are a couple of obscure grapes called Bikavar 8 and Gardonvi. Bikavar 8 is a cross between Teinturier and kadarka, while Gardonvi is the offspring of Malbec and Perle de Csaba. Agria is mainly used to help deepen the color of wine, especially pinot noir, it normally likes to ripen in early September with good sugar levels. It is recommended for cool climate regions as it has a vigorous growth pattern that works well on double separated vertical spur-pruned cordon.
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| Bacchus |
| Aside from being named after the Roman god of wine, this grape is finding a new home in BC. Wine made from Bacchus is usually packed with citrus and tropical fruits and under the right care can even come across quite floral. They are being made in styles that range from dry and crisp to intensely flavored late harvest versions. Bacchus originally comes from Germany where it was created by crossing Muller-Thurgau with a Silvaner-Rielsing cross. One reason it is finding success in BC is its natural ability to bud earlier than other grapes and take to soils that Riesling wouldn’t. This doesn’t mean it isn’t a little finicky as it easily picks up botrytis (botrytis definition) and the grapes themselves can be sensitive to excess sun exposure. |
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| Cabernet Franc [KA-behr-nay FROHNK] |
Alias: Brenton, Carmenet, Trouchet Noir, Bordo, Breton
Cabernet Franc is regarded as the minor participant in the holy triage of Bordeaux red wine. Merlot and Cabernet Sauvignon are the primary ingredients in Bordeaux, yet the regions reputation demands Cabernet Franc also be used. Because of it role, Cabernet Franc is planted the world over, but usually in small parcels. Modern winemakers use it primarily as a blending agent, adding small percentages to their Cabernet Sauvignon or Merlot for that elusive je ne sais quoi characteristic.
Cabernet Franc is unusual to find as a single varietal wine from any part of the world. With that said, there are a few producers that have their reputation staked almost solely on this varietal, like Cheval Blanc in Bordeaux. Commonly, the Cabernet Franc produces a rather light wine more suited for immediate consumption as opposed for long term cellaring.
At its best, Cabernet Franc will exhibit soft berries on the nose, and will commonly be more giving of pleasant scents when compared to a young Merlot or youthful Cabernet Sauvignon. On average, Cabernet Franc will display a light strawberry accompanied with a greenness, ranging from a pleasing light mint, a disagreeable bell pepper, to an overpowering stalkiness when mishandled in the vineyard.
In B.C., the best grapes are coming from the South Okanagan and are showing this grape’s singular potential, both as a standalone varietal and as a blending component. There is a strong amount of support in the winemaking community for this varietal, although we have yet to see this translate into consumer acceptance on a par with Merlot, or Cabernet Sauvignon. Winemakers enjoy this grape because it is an early ripener, and it is relatively robust. The trick, it seems, is to catch it while it is ripe, but before the bell pepper characteristic becomes too prominent.
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| Cabernet Sauvignon [ka-behr-NAY soh-veen-YAWN] |
Alias: Bouchet, Petit-Cabernet, Sauvignon Rouge, Vidure
Cabernet Saugignon has often been referred to as the King of grapes, thanks to its pivotal role in establishing Bordeaux as the most highly regarded wine growing regions in the world. Due to the wine history Bodeaux and Cabernet Sauvignon share, Cabernet Sauvignon has been planted by those persons who want to be regarded as making high quality wine. Now, you can find quality Cabernet Sauvignon anywhere in the world, making it one of the most widely planted Vinifera in the world, second only to Chardonnay.
Cabernet Sauvignon was one of the first vinifera vines planted in B.C., and is chiefly responsible for establishing B.C. red wines as world class, both as a single varietal wine, and in a Meritage, or a Bordeaux style blends.
When well made, Cabernet Sauvignon has a complex nose of dark raspberries and blackcurrants, with an evolving bouquet of cedar and mint. Its tight structure shows through on the palate with strong tannins and an excellent structure of acids. Because of this, Cabernet Sauvignon can age extremely well with suprising youthfulness, even after 20 years.
Cabernet Sauvignon grows well in B.C.; The buds tend to break only after the risk of spring frost is a memory, and its thick skin gives it natural resistance to mold, fungus, and insects. Harvest can cause a winemaker trauma, however, as the Cabernet Sauvignon is a late ripener, leaving the crop open to the effects of an early frost. |
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| Chardonnay [shar-doh-NAY] |
Alias: Melon d’Arbois, Gamay Blanc, Beaunois
Chardonnay is the most widely planted, and therefore the most consumed, vitis vinifera on the planet. Chardonnay has its roots in Burgundy, France, most notably in Chablis and in the Cote d’Or, although it is also a dominant component in Champagne. Although the reputation of Burgundian Chardonnay had been firmly established for several centuries, Chardonnay became famous among the layperson due to California’s choice to label wine by varietal, rather than by geography. Wine suddenly became more approachable to the uninitiated, and sales grew accordingly.
Great Chardonnay shows a depth of crisp, mineral highlights with bright citrus flavours like grapefruit, lemon and apple in cooler climates, or more exotic fruits such as pineapple and melon from warmer climates. With the addition of oak, either in the form of a fermentation vessel, and/or as an aging vessel, the aroma and bouquet of Chardonnay takes on a new and intriguing dimension. In today’s market, the flavour, texture, and scent of oak in a white wine is mistaken by many people as Chardonnay’s characteristics, a result of the use, and over use, of oak.
Chardonnay in B.C. is like Chardonnay from all over the world – in demand. Thankfully, for every mediocre Chardonnay in B.C., there are two good to very good ones out there. Producers are taking advantage of the natural acidity levels produced in our climate, and are using oak as support, rather than the main draw. It is no wonder that B.C. Chardonnays have won the respect of the Queen of England, have been awarded numerous accolades by French tasting panels, and have won gold medals in international competitions.
Chardonnay grows well just about everywhere, with enough rigour to survive and thrive in colder climates. Chardonnay, when over cropped, will produce a wine with a very large ho hum factor. Given the world’s demand for this wine, this is an issue in every corner of the globe and the single largest reason for the ABC’s (Anything But Chardonnay).
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