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Another Great Article

Wine Making Tips from Andre: Fruit Wines and Fruit Winemaking ?Part 1 of 2


Once again we have advent of the summer season in Western New York and Ontario and while some home winemakers limit their endeavors to the grape, others, including myself, anxiously await the arrival of the fresh fruit. Once dismissed out of hand by some as inferior and often quaintly referred to as ?country? wines, fruit wines are enjoying a surge in popularity never seen before, embraced by amateur and professional vintners alike.



And why shouldn?t they? Our region has the good fortune to possess a burgeoning agribusiness in fruit other than grapes and, as many fruit farmers have discovered (as indicated by the surge in farm winery licenses), wine returns a much more appealing margin than fruit alone. For those who are still on the fence about the virtues of fruit wine, may I suggest that you take a day to tour some of the local wine trails and try them.



For me, a family outing to the local fruit farms, especially a ?U-Pick,? was always gleefully anticipated as a summertime ritual. The delicious baked goods and the jellies and jams made from the fruit could be enjoyed into the cold winter months. That is, of course, if they lasted that long.



We still make and love all these things, but taking the extra time and expense to produce wine from the strawberries, cherries, raspberries, blueberries, peaches, and other fruits adds another dimension that will challenge and hone your skills. This is because, unlike grapes (especially those varieties which one may regularly vint year after year), fruits, berries, and other feedstock used to make these wines have less predictable characteristics in their pH, acid, and sugar. Therefore, careful testing and attention to making the proper adjustments is important to producing a good fruit wine.



There is an abundance of websites that have good basic fruit wine recipes, and even recipes to make wine from vegetables and herbs. Simply plug ?fruit wine recipes? into a search engine.



Now for another reason why home winemakers should have a second look at fruit wines. Today, people are more health-conscious than ever. Almost every day for the past decade, starting with ?The French Paradox,? we?ve been bombarded with one clinical study after another that touts the health benefits of drinking red wine in moderation.



Well, surprise! The same health-promoting compounds found in Pinot Noir are found abundantly in fruits and berries. The polyphenol pigments that impart color to the fruit are known collectively as anthocyanins, a family of powerful antioxidants. The compound found in Pinot Noir called resveratrol is produced in greater amounts in this varietal as an antifungal because the skin of the grape is thin and susceptible to splitting. Resveratrol has been studied for its ability to block cell inflammation and oxidative stress related to arthritis and other degenerative diseases, as well as cancer treatment and prevention. *



Blackberries, mulberries, and especially blueberries are rich in powerful antioxidants like resveratrol. Blueberries also contain phytosterol and pterostilbene, which have recently been shown to be useful in lowering bad (LDL) cholesterol, preventing heart disease, and protecting the body against certain cancers.



None of these beneficial compounds are lost in the winemaking process, so why not raise a glass of fruit wine and drink to your health?



*Joseph, J.A., Shukitt-Hale B., Denisova, N.A. Bielinski D., Martin, A., McEwen, J.J., and Bickford, P.C. "Reversal of Age-Related Declines in the Neuronal Signal Transduction, Cognitive, and Motor Behavioral Deficits with Blueberry, Spinach, or Strawberry Dietary Supplementation," Journal of Neuroscience, September 15, 1999, Vol. 19, No. 18. pp. 8114-8121.]



Winemaking Tips from Ande Pazik of www.bubbleflo.com

E-mail Contact: dkceo@bubbleflo.com







Author: Andre Pazik of www.bubbleflo.com

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Price: 104.99 USD



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10:21 AM

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For Your Reading Pleasure

Pinot Gris Or Grigio, This Grape Makes Great Wine


One of the most popular imported wine styles in America is Pinot grigio. Nearly all of the Pinot grigio consumed in the US comes from Italy, but as we shall see this is likely to change soon. Pinot grigio is very popular with consumers, but it receives mixed reviews from wine judges and wine critics.

One reason may be that wines made from Pinot grigio do not have a consistent and distinctive varietal character. Consumers are just attracted to the crisp which goes well with a wide variety of foods.

Another problem is that there are two names for the variety in common use. The names Pinot Grigio and Pinot Gris mean Grey Pinot in Italian and French respectively. 'Pinot' refers to the characteristic pine one shaped bunch of this group of varieties.

In Australia, winemakers, marketers and wine writers havent really sorted out which name to call the variety. Some have dodged the issue and refer to Pinot G. This variety closely is related to the much better Pinot Noir variety and is believed to be a mutation of Pinot Noir. In fact in the vineyard Pinot grigio is difficult to distinguish from its putative ancestor until the berries ripen when those of the grigio will have much less pigment. There is another variety, Pinot blanc which has little or no pigment in the berries.

There is considerable clonal variation within the variety. Jancis Robinson says that the variety hardly knows if it is a dark or a light grape. It has several synonyms including Burot and Malvoise in France and Rulander and Tokayer in Germany. In Europe the variety is widely planted. Given the inherent variation and geographic dispersion it is hardly surprising that a wide range of wine styles are produced from it. In Alsace under the name of Tokay d'Alsace, it produces a rich, almost oily wine. In Northern Italy the Pinot Grigio's are light and even spritzig. Under the name of Rulander in Germany it produces wines somewhat similar to white burgundies.

The variety has attracted serious interest in Australia only over the past few years. It is now producing some remarkable wines in regions such as the Mornington Peninsula, Geelong and the Adelaide Hills. Casella wines in the Riverina wine region are very interested in this variety. They believe they can make first class wines even in warmer wine regions, and are devoting some resources to developing a wine suitable for export to the US. Remember Casella is the company who developed the yellowtail range of wines which exploded onto the US market a couple of years ago.

There is a great deal of experimentation with the variety and it may take several more years before the optimal combination of terroir and winemaking technique emerges. In the meantime some great wines are already available for those who are looking for new experience. The style varies from light bodied and fairly straight forward to rich and complex wines that are almost overwhelming in their voluptuousness. This is one occasion when reading some tasting notes about a particular wine before buying is worthwhile.

About The Author

Darby Higgs is an expert on varietal wines in Australia. You can see more about pinot grigio on his website at http://www.vinodiversity.com/pinotgrigio.html.

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