Tasmanian Wines of Australia

Tasmanian wines are native to Tasmania, Australia. These regions are dominated by chardonnay and pinot noir grape varieties because of the extreme cold climate. It is well suited for the preparation for both table and Champagne. It has 200 vineyards which produce most appealing sparkling wines as it grasped both national and international attention.

Tasmania is officially classified into two regions, Northern Tasmania and Southern Tasmania. The wine region of northern Tasmania includes Pipers Brook, Tamar Valley, the North West and Eastern Tasmania.

The northern Tasmania is a huge state established in 1974. The vineyards extend from north of Launceston to the Tamar valley. There are two major wineries in this region namely Pipers Brook and Tamar Ridge. Piper Brook has 182 hectares of vineyard respectively and similarly Tamar Ridge has 240 hectares of vineyards.

The Southern Tasmania includes, the Derwent Valley, Coal River Valley, Huon Valley and D' Entrecasteaux Channel. The wineries and vineyards are mostly found near the lakes and rivers, great care should be taken to protect the wineries from heavy frost and cold wines from south. The key grape varieties in the south are Pinot Noir, Chardonnay, Gewürztraminer, Riesling and Sauvignon Blanc.

Generally, Tasmanian wines are well known for its high acidity with good aging potential. It also has good balance of fruit flavour.

Phylloxera- worst enemy for wine

Phylloxera is the microscopic, green parasite which affects the vineyards. It is native to eastern coast of North America but the vineyard in those areas has high resistance to louse and survive without any harm. This is similar to aphid which affects the leaves and roots of the vine.

The louse produces the nodules in the roots. Normally, the life cycle of Phylloxera passes through 21 different stages. Accidentally, it arrives to Europe from northern America at 1960. The European wines does not have resistant to these louse and destroys the whole wineries. This serious problem was solved by Texas scientist when they discovered it was happened by the Phylloxera. They suggested to plant Vitis Labrusca which has resistant to this parasite.

Europeans started grafting a European vine onto American rootstock and saved the vines from Phylloxera attack. Initially, winemakers hesitated to use this kind of grape vines, later they experienced that it does not alter the taste of the wine and started using it in wine making. California grapevines were also affected by the Phylloxera and later it was discovered that there are two types of Phylloxera. Vitis Labrusca has resistant to one type and not to the second. They started applying many methods to defeat the parasite.

Vouvray wines of Central France

Vouvray is the largest white wine appellation of Loire Valley, Central France. This appellation produces various varieties like red, white, rosé and sparkling wines. Chenin Blanc grape variety is exclusively produced for Vouvray. Sauvignon Blanc and Chenin Blanc are the preferred grapes for white wines, but they may be blended with Chardonnay whereas Cabernet Franc, Cabernet Sauvignon, and Pinot Noir are the basic grapes for red wines, but it may also be blended with Malbec.

Vouvray are known well for its aging potential since it has strong acidity and it shows its potential after long aging. Chenin blanc grapes are highly acidic. It is determined based on the sugar content. Based upon the style of the wines, flavors are noted like honey, nuts, ginger, fig, apples and white flowers.

Vouvray are divided into sweet, dry, still and sparkling. Sweet Vouvray are produced widely and the sweetness level of the wines are indicated in labels in various terms like Sec, Demi-Sec, Moelleux and Doux. The sparkling wines are divided into Petillant and Mousseux where Petillant are light sparkling wines.

Vouvray pairs well with lobsters, shrimp, and seafood. It should be drunk at around 47°F .Usually Chenin Blanc tends to taste like apples, pears, tropical fruits. It is dry to semi-dry, and goes well with chicken, seafood, and fish. It can age for 2-5 years. It is recommended to serve at 48°F.

Bukettraube of Germany

Bukettraube is a German varietal wine native to Würzburg, Germany. It is a white grape variety which is lightly scented as muscat. It is a hybrid variety produced from Grüner Silvaner and Schiava Grossa grape varieties.

Grüner Silvaner is the white grape variety grown widely in Alsace and Germany, whereas Schiava is a light red grape variety native to South Tyrol and Trentino regions. This grape is also used for Bocksbeutel, Bouquet Blanc, Bouquet Traube, Bouquettraube, Boxer, Buket, Bukettriesling, Sylvaner Musqué, Würzburger.

Bukettraube is a tough skinned grape, which appears in yellowish green color during ripening. It is a single varietal wine, which is bottled in few countries only, as aging potential is limited to 12 months. Noteworthy plantations are available in Germany, France, Spain, and Zimbabwe. Recently South Africa became a producer of Bukettraube, also, but it is so far rarely exported to other countries.

The wine has a light gold to a deep yellow color in the glass. It is a semi sweet wine, with the taste can vary from fruit-salad, dried peach and apricot flavors with defined acidity. It excellently pairs with spicy salads, smoked cold meats and ice creams. The best temperature to be served well chilled between 8° to 10° C.