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| Grapes are the main ingredient that makes wine taste the way it does. |
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| Grapes do take on the flavor of the soil and grow sweeter in the sun as they hang on the vines. Sun, Soil, Water and Whether conditions were the basic principal criteria, on which varieties were defined. |
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| Many thanks to – (NRC)National Research Centre for Grapes for their dedicated experiment on various vine variety grapes for many years with an encouraging results on "basic and strategic research for resolving the major biotic and abiotic constraints affecting the grapes production, productivity, sustain productivity, promote diversification to wine production and other value added products." |
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| India has already proven successful at producing good quality wines of popular varieties. Presently, the top five varieties grown in wine hub Nashik are mostly well-known and proven varieties: Cabernet Sauvignon, Chardonnay, Shiraz, Sauvignon Blanc, and Merlot. |
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| Winery has grafted the four major premier varieties to start with: |
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| 1. Cabernet Sauvignon |
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| 2. Syrah/Shiraz |
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| 3. Sauvignon Blanc |
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| 4. Chenin Blanc |
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| 1. Cabernet Sauvignon |
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| Cabernet Sauvignon is the premier red wine grape in the world, also known as King of the ''Noble'' grapes. Cabernet Sauvignon is the dominant grape in the Bordeaux region of France and has spread to every other major growing region like India. The Cabernet Sauvignon grape produces distinctive wines that are tannic and can have long aging potential. When you think of the finest red wines in the world, you often are thinking of wines made with Cabernet Sauvignon. |
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| Grape Variety: Cabernet Sauvignon. Cabernet Sauvignon is known in some parts of the world by other names including: Petit Cabernet, Sauvignon Rouge, and Vidure |
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| Geography: Produced worldwide in almost every wine growing country. Most famous area is Bordeaux. |
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| Viticulture: Best in warm climates. Cabernet Sauvignon is a small dark thick skinned grape that gives average yields. It needs slightly warmer growing conditions than many other varieties in order to achieve maturity. If grown in hot conditions, the wine produced has a jammy, stewed flavor. |
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| Vinification: Fermented in stainless steel or oak. Fermentation temperature is not critical because of robustness of grape. |
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| Varietal/Blend: Shiraz, Merlot and Cabernet Franc. |
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| Flavor & Taste Characteristics: Distinctive blackcurrant flavor dark cherry, cedar, tobacco, black currant, cool climate growth can give green pepper or olive. Up to 18 months of aging in small oak barrels before bottling Cabernet is common in order to achieve more complexity. |
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| Style: Well rounded, high in tannin content and ages admirably |
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| Body, Dry/Sweet: Mellow; ranges from medium bodied to heavier. |
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| Average aging potential: 5 to 10 years in order to achieve peak flavor. It is usually blended with other varieties to make wines with increased complexity. |
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| 2. Syrah/Shiraz |
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| Shiraz is the premier red wine grape produces full rich wines of intense color and flavor. In warmer climates like Australia, the grape produces wines that are sweeter and riper tasting. In cooler climates like the Rhone valley of France, it often has more pepper and spice aromas and flavors. The Shiraz grape is the most widely planted red variety in India now. |
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| Grape Variety: Syrah or Shiraz. This grape is known as Syrah in France and Shiraz in Australia. The grape is thought to be named for a city in Persia (Shiraz) where it probably originated |
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| Geography: In Australia, Shiraz has found a real home. France, Australia, California, Algeria, South Africa and now in India |
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| Viticulture: Grows well in a range of climates and copes well with warmth. Whether in France, Australia or elsewhere, this grape has shown it can create some fabulous wines in the right conditions. It is important to find the right site for planting and to restrict the growth of the vine and its crop to achieve the best results. |
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| Vinification: Traditionally, fermented at up to 35 ºC. Nowadays, often fermented at cooler temperatures in stainless steel vessels. Matured in old or new oak.s |
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| Varietal/Blend: Shiraz is a fine quality wine as a Varietal. Sometimes it is blended with Cabernet Sauvignonss |
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| Flavor & Taste Characteristics: Intense and complex sweet fruit flavored, particularly blackberry and raspberry, with a peppery overtone. |
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| Style: Intense, rich and tannic with a velvety texture. |
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| Body, Dry/Sweet: Capable of producing superb wines across the spectrum, but is at its best in full-bodied, intense, deep colored wines |
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| Average aging potential: 3-5 years. Syrah usually becomes drinkable at an early age and most are produced for consumption within a year after release (2nd year from harvest). On the other hand, there are Syrah/Shiraz examples of very long lived wines such as Hermitage in France and Penfold's Grange in Australia. |
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| 3. Sauvignon Blanc |
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| The Sauvignon Blanc grape produces wines of distinction in most of the areas where it is grown. It can tolerate greater heat than many varieties. Sauvignon Blanc are higher in acid and often exhibit 'melon' in the nose and tastes. If grown in too cool a climate, it can develop an herbal ('grassy') character in its aromas. Sauvignon Blanc produces large crops and is a low cost variety. New is having notable success with this variety and produces wines that have very high levels of acidity. |
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| Sauvignon Blanc is often blended with small amounts of Semillon in order to 'round-out' the taste of the wine. |
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| Sauvignon Blanc is especially good when served with seafood. |
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| Grape Variety: Sauvignon Blanc. In Loire region of France, the Sauvignon Blanc has achieved the elevated status of ''Noble Grape.'' |
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| Geography: France, New Zealand and India. |
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| Viticulture: Enjoys a cool climate. |
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| Vinification: Californian winemakers tend to minimize the tart, crisp characteristics of European Sauvignon Blanc by ensuring that the grapes are very ripe before harvesting and then ageing them in new oak. |
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| Varietal/Blend: Found as a pure Varietal in the Loire, but often blended with Semillon in Bordeaux and the New World. |
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| Flavor & Character: Sharp, tangy, gooseberry is the predominant flavor. Also has an undertone of grass, nettles, elderflower and asparagus. |
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| Style: Depends a lot on the country of origin, e.g., New Zealand Sauvignon Blanc tends to be tangy and sharp; Chile produces softer styles. |
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| Body, Dry/Sweet: Has a natural acidity. Used in dry, medium sweet and sparkling wines. |
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| Average aging potential: Best consumed when it is young and fruity. |
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