Agiorgitiko, Aglianico, Airén, Aszú
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WINE GRAPES STARTING
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Select a starting letter for a grape variety
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Agiorgitiko |
Also called St. George' due to the town it
originates from, the Agiorgitiko is a light and
lively grape grown almost exclusively in Greece.
A productive variety, it is often fruity and
easy-drinking but can lack the acidity necessary
to make a substantial wine. Agiorgitiko is
frequently produced by Carbonic Maceration, a
method in which whole clusters of grapes are
fermented under pressure to acheive maximum
extraction from a lighter wine. It is often
blended with Cabernet Sauvignon to make the
popular table wine Katoi. Agiorgitiko is the 2nd
most planted varietal in Greece. The best
examples of Agiorgitiko come from the
Peloponnesian region of Nemea located on the
eastern coast of Greece. Though lighter in
style, when grown at high elevations it can
produce serious reds of both quality and
ageability, exhibiting aromas and flavors of red
and black currants and exotic spices.
Agiorgitiko also works well as a rose.
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Aglianico |
Originally brought to Italy by the Greeks in the
6th century B.C., Aglianico was famous in the
ancient world for it's part in Falernum, a wine
revered by kings and poets. Today it is making a
comeback after nearly being wiped out by
Phylloxera in the 19th century. A late ripening
varietal, Aglianico boasts inky-black depths of
color, fiery tannins and a firm structure.
Aromas and flavors of black fruits, smoke, dark
chocolate and even iron are common. Young
Aglianicos have a tendency to be harsh and bold,
but new world wine-making has made the better
examples more approachable at an early age.
Aglianico is a long lived varietal, with better
examples improving in bottle for decades.
Aglianico is southern Italy's greatest grape,
with the best expressions coming from the D.O.Cs
Taurasi in Campania and Aglianico del Vulture in
Basilicata, where it grows in the volcanic ash
on the slopes of Mount Vulture. It can also be
found in the warm climates of Riverland (South
Australia) and Nemea (Eastern Greece). It is a
good match for roasts and game. |
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Airén |
The most widely planted grape in the world,
Airén owes its popularity more to its high
productivity and resistence to drought than to
any distinguishing flavors or aromas. An
extremely vigorous grape, Airén grows in almost
every wine producing region in the world. It is
quite resistant to heat and lack of water, and
will adapt to almost any soil type. Airén grows
very well as a bush vine, never reaching higher
than a foot off of the ground. It also works
well on the trellis, with farmers using its
leafy canopy to protect other crops from the
scorching sun. It has very neutral aromas and
flavors, with hints of citrus, green apples and
nuts. Airén is best consumed as fresh as
possible. Airén is widely planted in the
La Mancha region of Spain. New wine-making
techniques of stainless steel and cold-soak
fermentation have made it a little more
palatable, but most is still used as either a
blending grape to lighten heavy reds or in the
production of Brandy de Jerez. Airén is also
refermented for industrial purposes. |
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Albana |
An ancient grape not seen much outside of the
Emilia-Romagna region of northern Italy, the
Albana dates back at least to 435 A.D. when the
daughter of Roman emperor Theodosius II remarked
that such a grape should be drunk in gold (bert
in oro.) Today the town of Bertinoro lays at the
heart of Albana di Romagna, the first region to
acheive DOCG status in 1986. A thick-skinned
varietal, Albana exhibits in dry form aromas and
flavors of apricots, pineapple and honey. A
sweet version is made from the passito method of
drying the grapes the before fermentation.
The best expressions of Albana come from the
hills east of the town of Forli in the southern
part of the Albana di Romagna DOCG. |
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Albariño |
A productive and thick-skinned varietal,
Albariño takes well to both moderate and warm
climates. High yields can produce wines of less
than distinguishing character, but when made
with care Albariño can be quite aromatic and
satisfying. Expressive aromas of citrus and
stone fruits tied to a spine of vibrant acidity
are common, making Albariño a wine that pairs
wonderfully with seafood, especially shellfish.
An ethereal saline quality is often described in
young Albariños, probably imparted by the
proximity of the Atlantic ocean to its most
famous growing regions. There are rumors to the
grape's relation to Riesling, but so far these
are unfounded. Though Albariño can be found in
both Australia and the United States it is
native to the Rìas Baixas region of Spain and
the Vinho Verde region of Portugal, both of
which are located on the coast of the Atlantic
ocean. The wines in Portugal can often contain a
slight sparkle due to unresolved carbon dioxide.
Albariño represents just one of a growing
segment of good value wines from Spain, and is
frequently a fresh and crisp choice. |
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Albillo |
Also known as Abilla, Albillo de Toro and Blanca
del Pais, the Albillo is a well-kept Spanish
secret. Grown almost exclusively on the Iberian
Peninsula, even at a young age Albillo has a
distinct golden-yellow hue. This grape is heavy
with glycerin and usually exhibits touches of
residual sugar and expressive notes of tropical
fruits. Often Albillo is blended with Muscat à
Petits Grains in versions of the Spanish wine
Moscatel or used as a blending grape with
Grenache to lighten red wines.\r\n\r\nAlbillo is
found most frequently in the Spanish DOs of Toro
and Rueda in the region of Castilla y Leon
northwest of Madrid. It grows elsewhere in both
Spain and Portugal but remains a rare and
indigenous grape. |
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Alfrocheiro Preto |
An important varietal in the production of reds
from the Dão region of Portugal, Alfrocheiro
Preto is an intriguing grape of misty origins.
At one time thought to be a relative of Pinot
Noir, today the birthplace of Alfrocheiro Preto
is assumed to be Portugal, but the jury is still
out. Also known as Tinta Bastardinha and Tinta
Francesa, wines from this grape are noted for
their velvety texture, intense spiciness and
approachability when young. They also display
inky depths of color and flavors of mint,
flowers, black currants and fresh strawberries.
\r\n\r\nThe Alfrocheiro Preto grows well in the
Mediterranean style climate of the Dão in north
central Portugal. The grape has been helped
dramatically by Portugal’s inclusion into the EU
in 1986. Instead of grapes going to the large
co-ops for processing they are now sold to
private companies which make wines with more
distinction and sense of place. |
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Alicante Bouschet |
A cross between the grapes Grenache and Petit
Bouschet (which itself is a cross of ancient
French varietals), Alicante Bouschet is known
more for its color than any interesting flavors
or aromas. Called a teinturier (literally
translated as “dyer”) as it is one of few grapes
that has a naturally pigmented juice, this grape
is often used to add tannins and depth of color
to blends of other grapes. Alicante Bouschet has
a thick skin and high production. With the right
care it has light, fruity aromas of red
currants, leather and spices.\r\n\r\nCreated in
France in the 19th century, today the Alicante
Bouschet can be found in France, the Galicia
region of northwest Spain and the Alentejo
region of southern Portugal. A few growers in
California treat the Alicante Bouschet as a
premium varietal, with mixed results. |
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Aligoté |
A popular grape in the 1800s Aligoté is now
playing a very poor second fiddle to the
Chardonnay grape in Burgundy. An extremely crisp
grape, Aligoté is known for producing wines with
almost painful acidity. In warm years or in the
right hands the best examples are balancing acts
of citrus, hazelnuts and peaches. The wrong
hands or a cold year? Well, surely you know what
sucking on a lime is like. \r\n\r\nThe French
appellation of Bouzeron located in the Cote
Chalonnaise of southern Burgundy is the
traditional home of Aligoté. Good examples come
from the more southerly facing slopes. Aligoté
is also grown in California and Oregon, and is
the base of many sparkling wines form eastern
Europe. |
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Alvarinho |
The Portuguese synonym for Albariño. |
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Aragonez |
A synonym of the great Spanish grape Tempranillo
that is spelled either as Aragonez or Aragonês
in the Alentejo region of southern Portugal. Has
received new international attention since the
1980s due to an influx of new money and new
world winemaking techniques. Most wines from
this area is sold as either the Varietal and/or
Vinho Regional Alentejano. |
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Arinto |
One of a handful of grapes allowed in the Vinho
Verde blends of northern Portugal. The Arinto
has a high natural acidity and takes well to
both barrel and bottle age. Aromas and flavors
of white flowers and citrus fruits are common.
Also known as Pederña in Vinho Verde and Pedreña
in Spain. |
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Arneis |
An aromatic grape varietal that has been
overshadowed by the world-class grapes that grow
around it in its home region of Piemonte, in
northwestern Italy. A tricky grape to grow (Arneis
means a difficult and demanding person' in
Piemontese), good examples of Arneis can be both
rich and viscous, similar to Viognier in weight
and Pinot Blanc in flavors and aromas. Almonds,
peaches, vanillin and flowers are common
components of Arneis. Poor examples can be
flabby or neutral. Has the synonym Nebbiolo
Blanco.\r\n\r\nLook to the DOCs of Langhe and
Roero in Piemonte for fine Arneis. Along with
Chardonnay it is one of the best white grapes
grown in this region dominated by the famous
reds of Barolo and Barbaresco. Arneis is also
grown in Oregon to limited success. |
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Assyrtiko |
Considered by many experts to be the greatest
white grape in Greece, the Assyrtiko is a
productive and versatile varietal. The Assyrtiko
adapts well to different soil types and is known
for having both high alcohol and high acidity, a
trait uncommon for whites from the mediterranean.
Two distinct styles are widely sold: an intense
and dry version with notes of citrus fruits and
minerals, and a sweet version sold as Visanto
where the grapes are dried in the sun before
fermentation thus creating a wine closer in
character to a tawny port than to a botrytised
wine.\r\n\r\nThe island of Santorini claims both
the origin and best expressions of Assyrtiko.
The volcanic soils of the island are home to
very ancient vines, some reaching 150 years in
age. Wines from Santorini are very robust and
earthy, while Assyrtiko from other points in
Greece are more perfumed and floral. |
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Aszú |
Commonly referred to as a varietal but actually
the collection of grapes used to make Tokaji
Aszú, a dessert wine from the Tokaj region of
Hungary. 70% is Furmint, 20-25% Hárslevelű
and another 5% or so from Muscat Blanc à Petits
Grains. Often called THE dessert wines as it was
the first to be made from grapes attacked by
botrytis vinifera, or Noble rot.' First produced
in the 1600s, Tokaji Aszú has been revered for
centuries for its potent complexity and sensual
sweetness. The sweetness in the grapes is caused
by the noble rot which is a mould that attacks
the skin of the grape, thinning and dehydrating
it and causing high levels of residual sugar in
the grape.\r\n\r\nTokaji Aszú is sold by
puttonyos which is the proportion of crushed
Aszú paste to base dry wine. The higher the
number the sweeter the wine, 7 puttonyos being
the highest. Aszú Eszencia is made only from the
juice that runs free from the botrytised grapes
and is one of the best and rarest wines in the
world. |
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Auxerrois Blanc |
Another of the various clones of Pinot Noir,
Auxerrois Blanc is a light white grape with
qualities that range from neutrality to honey to
asparagus, all dependent upon production method
and oak ageing. Not to be confused with
Auxerrois Noir, a synonym for Malbec used in the
Loire, or Auxerrois Gris, a synonym for Pinot
Gris. Auxerrois Blanc is often blended with
Pinot Gris and can be both dry and high in
alcohol. Sometimes called Pinot Auxerrois.\r\n\r\nAuxerrois
Blanc originates in the region of Alsace,
located on the border between France and
Germany. These examples can be quite nice with
limited to moderate ageing potential. Auxerrois
Blanc has also found limited success in northern
Italy, the U.S., Germany, Austria and Romania. |
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Auxerrois Noir |
The synonym for Malbec used in the Cahors region
of southwestern France. |
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Azal Branco |
Light white grape from the Minho region of
Northern Portugal. Often one of the grapes used
in the making of Vinho Verde, or Green' wine,
so-called by the Portuguese as it is consumed at
a very young age. Vinho Verde made from the Azal
Branco is light, citrusy and often contains the
slightest fizz from both high acidity and
unresolved CO2. |
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