Posted by Unknown at 01:40

Crouchen does not adapt successfully to as wide a range of climates as Rhine Riesling does. It does not ripen in very cool areas and loses its character in a hot climate. In areas to which it is adapted, it produces pleasant dry white wines with a delicate varietal character that can improve with ageing.

Wine-making with Clairette

Posted by Unknown at 01:39

Oxidation occurs very readily during wine-making with Clairette, and ‘rancio’ wines made with overripe grapes are still covered by the French-controlled appellation regulations. Clairette also imparts a distinctive varietal character in the absence of oxidation and is used in many appellation wines, both still and sparkling. It is sometimes used alone but more often in combination with other varieties: some red wines contain up to 20% Clairette.

Wine ot Chardonnay

Posted by Unknown at 01:37

Chardonnay is used in the fine white wines of Burgundy and Chablis, and is one of the varieties used in Champagne. In California it is recommended for the cooler areas. The most suitable areas for the variety in Australia have still to be determined, but it appears to be possible to make high-quality wines in a wide
range of Australian climates. Australian wine-makers make less use of oak in the fermentation and maturation of
Chardonnay. It is a wine capable of many different characters – fruity, floral, and sometimes acid – and blends well with wines such as Semillon and Colombard. Most Chardonnay wines develop quickly in the bottle and change substantially over a few years. The best wines are well balanced, soft and full-bodied with complex melon and dried peach characters. Except for the very best, most of these wines are designed to be consumed within two to five years.

Wine of Cañocazo

Posted by Unknown at 01:36

From its origin Cañocazo should be suitable for fortified wines and for distillation. The fruit is neutral in flavour, somewhat reminiscent of Doradillo but ripening much earlier.Viticulturally it is more reliable than Pedro Ximenez and perhaps also Palomino, but does not have the same reputation for wine quality.

Wine from Montils

Posted by Unknown at 02:44

In France,Montils is considered to make a white wine comparable with that of Colombard. At Merbein,Montils usually ripens about 2 weeks later than Colombard and has excellent low acidity. Yields of the two varieties are comparable. Wines from Montils over 4 seasons scored at least as well as those from Colombard, and Montils was one of the most promising varieties in trials in north-east Victoria. In France it has produced excellent brandies.

Wine of Mataro

Posted by Unknown at 02:32

Mataro alone gives red wines that are deep-coloured and rather neutral in flavour, and can be very astringent. This could explain why it has not been very highly regarded in Australia. However, it combines well with other varieties such as Shiraz and is an important component in some European wines.Mataro wines age well.

Wine of Marsanne

Posted by Unknown at 02:28

In France,Marsanne used alone has the reputation of producing light white wines with little varietal character, which age very quickly. The addition of a proportion of another variety, Roussanne, is considered to improve quality.Wines from Marsanne in Australia appear to have more body and character, but the major plantings include an appreciable proportion of other varieties, which may take the place of the Roussanne. Some of the wines made from Marsanne in the past have been rather heavy; now they are light and fruity with a perfumed fragrance.