joi, 17 iunie 2010
The etymology of the name comes from the town of St. George which today is called Nemea. It is a red variety that has traditionally been grown in the Nemea region of the Peloponnese. It is one of the most commercially important indigenous Greek varieties, and it can take on a large range of characteristics, from soft to very tannic, depending on factors in the vineyard and winemaking processes.
Mostly is planted in dry, infertile soil, in order to obtain low production and good quality of concentrated grapes. Aghiorgitiko variety starts to ripens at middle of September. It is frequently host to a number of viruses, which may actually be in part responsible for its typical characteristics. The red wine produced from Aghiorgitiko variety is characteristically spicy with notes of plum. It has low acidity but good fruitiness and coloring. Sometimes can be blended with Cabernet Sauvignon in order to obtain the table wine Katoi, especialy in the area around Metsovo.
miercuri, 21 aprilie 2010
joi, 1 aprilie 2010
marți, 9 martie 2010
The most beautiful landscapes appear in autumn afternoons, when the sunlight falls gentle on the hills that are planted with grapevines.
What can be nobler than a good wine, produced by organic plantation. After maturation of wine for 9 months in oak barrels, wines can be kept for aging or can be consumed. Cabernet Sauvignon is a widespread variety worldwide. It is resistant to drought, to mildew and gray mold, having a medium tolerance to frost (-22°C). It is nicknamed “the king of red wine grapes” and often paired with other reds, including Merlot and Shiraz (Syrah).
In autumn, at the end of the vegetation, Cabernet Sauvignon, like most red wine varieties, gain on leaves a beautiful red coloring.
In regions with cool climates, Cabernet Sauvignon can take the flavors like "herbaceous" or "green pepper". In regions with warmer climate wines of Cabernet Sauvignon may gain flavors like "blackcurrant" or "cooked".
The bold flavored Cabernet Sauvignon is often matched with strong flavored foods like: chocolate (some specialists says does not, but it match if the chocolate is chosen carefully), grilled steak (red meat preferably), lamb chops, strong flavored cheeses (Camembert, Roquefort and others).
duminică, 7 martie 2010
sâmbătă, 6 martie 2010
It's name is "romaniac". During enology classes, I tasted it and it was exciting and has high alcoholic strength, amber color and a strong vanilla flavor. It has been preserved since '89 in a cellar from Drăgăşani vineyard, matured in oak barrels for 1 year.