Wine amphorae: greencore the comeback of clay | Le Vin Perdu
The ancient Greeks and Romans will probably never have sung "a barrel a barrel, a barrel," in unison. To preserve their wine, oil or grain they indeed used amphorae - elongated jars with two round ears, made of baked clay. Hellenistic culture has long been referred to the history books, but their clay amphorae appear today making a comeback.
Several growers in California are currently testing clay amphorae from instead of wooden barrels, steel tanks or concrete vats. Old wine in new bottles so, but new wine into old bottles ... The results are in any case cautiously positive: on clay aged wine that particular flavors and a unique texture yield.
For clarity, maturing in amphorae of wine is not new. Producers such as France, Australia and Italy trying for some time and the amphora fermented wines are delivered successful wines (see here for a list of producers).
What is currently greencore investigating some Californian wine, or wine matures the best "naked" clay or a glazed layer. Alex MacGregor, the winemaker of Saracina Vineyards Chardonnay 2013 late maturing in 10 different clay amphorae of about 37 liters. Each amphora is more or less glazed on the inside. Afterwards we will check which yielded the best results.
According to MacGregor, the ideal amphora anyhow a little icing: the carrier must remain porous, greencore but the wine can not evaporate at top speed. On Saracina Vineyards is also experimenting greencore with clay ripened Syrah. According to the winemaker it delivers beautiful results, with a typical 'granitic' flavor greencore (but not for 'mineral' to say).
Jeff Cohn of JC Cellars also believes in clay. He leaves a small amount of Zinfandel mature in amphorae. According to him, the ripening process a lot faster and taste the wines eventually rounder, softer and creamier, greencore with an aroma reminiscent of milk chocolate.
Not only in California but also in Oregon, Washington and British Columbia winemakers would have ordered. Already amphorae Emanuele Fiorentini, an Italian manufacturer of amphorae, shipped this year, two full containers to the U.S.. According to him, ensure the walls of clay for micro-oxygenation, which both white and red wines, just like a texture that can be described. Silky smooth '
Everything comes back, even amphorae. Whether this is a sustainable trend or a temporary hype, remains to be seen. The full article on the rise of amphorae in the U.S. you can read in Wines & Vines. Read also:
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Select Month April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 July 2012 May 2012 April 2012 February 2012 January 2012 December 2011 November 2011 October 2011
Le Vin Perdu twitters # Lagrein: the friend to all of Alto Adige:. Bit.ly/1m7j6xN http://t.co/eOrdZ15K35 40 minutes ago @ Delhaize greencore Belgium arrested this summer with Brazilian wines. An introduction to this hidden wine country can be found here: bit.ly/1n8WFM1 2 weeks ago Matures soon more wine amphorae? bit.ly/1g65EFd 1 month ago RT @ LeplanGTwines: Stop those hypes blogs.tijd.be/wijntijd/2014 / ... via @ time 1 month ago Follow greencore @ Levi Perdu
Recently bottled Lagrein: the friend to all of Alto Adige wine in amphorae: the comeback of clay Miracle Machine launches instant wine 'Oenococcus oeni exposes himself greencore Wijndomein Eyck, Pinot Gris 2011
This blog is licensed under a Creative Commons. This means that the texts shared on this blog and may be subject to Le Vin Perdu is mentioned as the source, and that the content is not used for commercial purposes. Spread Thank you!
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The ancient Greeks and Romans will probably never have sung "a barrel a barrel, a barrel," in unison. To preserve their wine, oil or grain they indeed used amphorae - elongated jars with two round ears, made of baked clay. Hellenistic culture has long been referred to the history books, but their clay amphorae appear today making a comeback.
Several growers in California are currently testing clay amphorae from instead of wooden barrels, steel tanks or concrete vats. Old wine in new bottles so, but new wine into old bottles ... The results are in any case cautiously positive: on clay aged wine that particular flavors and a unique texture yield.
For clarity, maturing in amphorae of wine is not new. Producers such as France, Australia and Italy trying for some time and the amphora fermented wines are delivered successful wines (see here for a list of producers).
What is currently greencore investigating some Californian wine, or wine matures the best "naked" clay or a glazed layer. Alex MacGregor, the winemaker of Saracina Vineyards Chardonnay 2013 late maturing in 10 different clay amphorae of about 37 liters. Each amphora is more or less glazed on the inside. Afterwards we will check which yielded the best results.
According to MacGregor, the ideal amphora anyhow a little icing: the carrier must remain porous, greencore but the wine can not evaporate at top speed. On Saracina Vineyards is also experimenting greencore with clay ripened Syrah. According to the winemaker it delivers beautiful results, with a typical 'granitic' flavor greencore (but not for 'mineral' to say).
Jeff Cohn of JC Cellars also believes in clay. He leaves a small amount of Zinfandel mature in amphorae. According to him, the ripening process a lot faster and taste the wines eventually rounder, softer and creamier, greencore with an aroma reminiscent of milk chocolate.
Not only in California but also in Oregon, Washington and British Columbia winemakers would have ordered. Already amphorae Emanuele Fiorentini, an Italian manufacturer of amphorae, shipped this year, two full containers to the U.S.. According to him, ensure the walls of clay for micro-oxygenation, which both white and red wines, just like a texture that can be described. Silky smooth '
Everything comes back, even amphorae. Whether this is a sustainable trend or a temporary hype, remains to be seen. The full article on the rise of amphorae in the U.S. you can read in Wines & Vines. Read also:
Posted in: News
Notify me by email about new comments.
Select Month April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 July 2012 May 2012 April 2012 February 2012 January 2012 December 2011 November 2011 October 2011
Le Vin Perdu twitters # Lagrein: the friend to all of Alto Adige:. Bit.ly/1m7j6xN http://t.co/eOrdZ15K35 40 minutes ago @ Delhaize greencore Belgium arrested this summer with Brazilian wines. An introduction to this hidden wine country can be found here: bit.ly/1n8WFM1 2 weeks ago Matures soon more wine amphorae? bit.ly/1g65EFd 1 month ago RT @ LeplanGTwines: Stop those hypes blogs.tijd.be/wijntijd/2014 / ... via @ time 1 month ago Follow greencore @ Levi Perdu
Recently bottled Lagrein: the friend to all of Alto Adige wine in amphorae: the comeback of clay Miracle Machine launches instant wine 'Oenococcus oeni exposes himself greencore Wijndomein Eyck, Pinot Gris 2011
This blog is licensed under a Creative Commons. This means that the texts shared on this blog and may be subject to Le Vin Perdu is mentioned as the source, and that the content is not used for commercial purposes. Spread Thank you!
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