Wine Grape Variety Report

Running head: WINE GRAPE VARIETY REPORT 1

Wine grape variety report

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WINE GRAPE VARIETY REPORT 2

Table of Contents

Introduction and Background ………………………………………………………………..3

Wine styles produced……………….………………………………………………….…….3

The Embla Restaurant …………………………………………..…………………………....5

Conclusion…………………….………………………………………………………..……..5

WINE GRAPE VARIETY REPORT 3

Introduction and background

Grenache is among the most widely planted red wine grape variety in the world. It is also termed

as Garnacha. It originated in Spain but it is also grown in California's San Joaquin Valley, south

of France, Australia, and the Italian isle of Sardina. It is soft on the palate, spicy and berry

flavored and has relatively high alcohol content (Govern, 2007). Grenache wines are highly

prone to oxidation and have the potential to show browning coloration that can be noticed around

the rim when evaluating the wine at an angle in the glass. Wines made from Grenache are often

blended with other varieties such as Syrah, Cinsaut, Tempranillo, and Carignan since they lack

acid, tannin and color. The characteristic flavor profiles on Grenache are red fruit flavors of

raspberry and strawberry with a subtle, white pepper spice note. Grenache is the dominant

variety in most Southern Rhone wines.

Wine styles produced

In Chateauneuf-du-Pape, it is over 80% of the blend. In the southern Aragon wine regions of

Calatayud, Campo de Borja and Carinena there are monovarietal wines made of red Grenache

(Garnacha tinta). It is also used in blends in some Rioja wines with Tempranillo (Johnson, 2013).

It is also used to make rose wines in France and Spain notably those of the Tavel district in the

Cotes du Rhone and those of the Navarra region. In Australia, it is blended in GSM blends with

Syrah and Mourvedre with old vine examples in McLaren Vale. Grenache has high sugar levels,

which has led to extensive use in fortified wines.

The earliest evidence of grapevine cultivation and winemaking dates back 7,000 years. There is

evidence that human’s cultivated wild grape to make wine as far back as the Neolithic period.

The oldest known winery was discovered in the Arena-1 cave-in Vayots Dzor, Armenia.

WINE GRAPE VARIETY REPORT 4

Viticulture can be found in every continent apart from Antarctica since the common grape vine

has demonstrated high levels of adaptability to new environments. Viticulturists are involved

with winemakers because vineyard management and the resulting grape characteristics provide

the basis from which winemaking can begin. The vast majority of the world's wine producing

regions are found between the temperate latitudes of 30 and 50 degrees in each hemisphere. The

temperatures in these regions are between 10 and 20 degrees centigrade.

In the middle Ages, the Catholic monks were the most prominent viticulturists. In northern

Europe, the weather and climate posed difficulties for grape cultivation, hence certain species

were selected that better suited the environment (Richard, 2003). Most vineyards grew white

varieties of grape, which are more resistant to the damp and cold climates. The best location to

plant grapes was identified by Roman viticulturists as the steep hillsides because cool air runs

downhill and gathers at the bottom of valleys. There are seven major Spanish red wines, which

are striking and unique and match perfectly with rich foods including thick cut cheddar burgers,

empanadas, barbeque skewers and pork roast. They include Young Tempranillo, Age

Tempranillo, Young Garnacha, Fine Garnacha, Monastrell, Mencia, and Bobal.

Wine and food matching is the process of pairing food dishes with wine in order to enhance the

dining experience. The complementary principles involve choosing a wine whose components,

texture and flavor are similar in some way to the food, while the contrast principles involve

pairing foods with wines that have dissimilar components, texture, and flavor. Wine and food are

both composed of components, texture, and flavor. Wine selection is influenced by the texture,

how they feel on their own and in the mouth.

WINE GRAPE VARIETY REPORT 5

The Embla Restaurant

The Embla Restaurant in the Central business district, Russell Street in Melbourne is a good

example of a restraint in the Good Food Guide. It has three hats. In the restaurant's menu, they

have the soft-shell crab sandwich with a spicy remoulade. This is a meal made up of one large

egg that is lightly beaten, half cup buttermilk, one teaspoon Cajun or Creole Seasoning, four soft

shell crabs, half a cup of all-purpose flour, four (6-inch) rolls or baguettes, split and toasted,

Spicy Remoulade, green leaf lettuce leaves and 8 thin tomato slices.

To prepare this meal, pour oil to a depth of ¼ inch in a large skillet and heat to 375 degrees.

Whisk together the egg and buttermilk in a shallow bowl. Stir together cornmeal mix and

seasoning in another shallow bowl (Blom, 2012). Dredge crabs in flour, dip in egg mixture and

dredge in cornmeal mixture. Cook crabs in hot oil, in batches, 2 minutes on each side or until

golden brown. Drain on paper towels. Finally spread the insides of the rolls with Spicy

Remoulade and layer with lettuce, tomato slices, and fried crab. This meal is best served with

Young Garnacha wine. This is a fresh and juicy style of Garnacha and is a bouquet of sweet red

wine and a smooth iced tea like finish (Nadal, 2014). This type of wine is found in Northern

Spain close to the border of France in the encompassing regions of Aragon and Navarra. The

Young Garnacha makes a wonderfully candied red fruit flavored Sangria.

Conclusion

It is evident that wine is stable at the dinner table in many cultures. From the report it is also

evident that the variety of wine that goes to the making also affects the flavor of wine. The report

also clearly shows that wine is also as important as food and the choice of wine depends on

texture and taste in the mouth. There are cultures that serving wine during dinner is a mandatory.

WINE GRAPE VARIETY REPORT 6

References

Maite,E.R., Nadal,M., Sanchez-Ortiz, A.,& Lampreave, M.(2014). Anthocyanin composition in

Carignan and Grenache grapes and wines as affected by plant vigor and bunch

uniformity.

Okroj, M., Holmquist, E., King, B.C., & Blom, A.M. (2012). Functional analyses of complement

convertases using C3 and C5- depleted sera.

Floyd, T., &Williams, J. (2004).Impact of green crab predation on a population of soft shell

crabs (Myaarenaria L.)

M Govern, Patrick (2007).The origins and ancient history of wine. Amsterdam, the Netherlands.

Johnson, H (2013). Vintages. The story of wine

Vine, Richard (2003). Winemaking from Grape growing to the market

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