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Chile has a long history in the production of wine, with roots dating back to the 16th century when the Spanish conquistadors introduced Vitis vinifera vines to the region. In the mid-19th century, French wine varieties such as Cabernet Sauvignon, Merlot, Carmenère, and Franc were introduced. During the early 1980s, the Chilean wine industry underwent a renaissance with the introduction of stainless steel fermentation tanks and the use of oak barrels for aging. This led to a rapid growth in exports as quality wine production increased. The number of wineries in Chile rose from 12 in 1995 to over 70 in 2005.
Terroir is a French term used to describe the environmental factors that affect a crop's phenotype, including unique environment contexts, farming practices and a crop's specific growth habitat. Collectively, these contextual characteristics are said to have a character; terroir also refers to this character.
German wine is primarily produced in the west of Germany, along the river Rhine and its tributaries, with the oldest plantations going back to the Roman era. Approximately 60 percent of German wine is produced in the state of Rhineland-Palatinate, where 6 of the 13 regions (Anbaugebiete) for quality wine are situated. Germany has about 103,000 hectares of vineyard, which is around one tenth of the vineyard surface in Spain, France or Italy. The total wine production is usually around 10 million hectoliters annually, corresponding to 1.3 billion bottles, which places Germany as the eighth-largest wine-producing country in the world. White wine accounts for almost two thirds of the total production.
Argentina is the fifth largest producer of wine in the world. Argentine wine, as with some aspects of Argentine cuisine, has its roots in Spain. During the Spanish colonization of the Americas, vine cuttings were brought to Santiago del Estero in 1557, and the cultivation of the grape and wine production stretched first to neighboring regions, and then to other parts of the country.
New Zealand wine is produced in several of its distinct winegrowing regions. As an island country in the South Pacific Ocean, New Zealand has a largely maritime climate, although its elongated geography produces considerable regional variation from north to south. Like many other New World wines, New Zealand wine is usually produced and labelled as single varietal wines, or if blended, winemakers list the varietal components on the label. New Zealand is best known for its Marlborough Sauvignon Blanc, and more recently its dense, concentrated Pinot Noir from Marlborough, Martinborough and Central Otago.
South African wine has a history dating back to 1659 with the first bottle being produced in Cape Town by its founder and gouverner Jan van Riebeeck. Access to international markets led to new investment in the South African wine market. Production is concentrated around Cape Town and almost exclusively located within the Western Cape province, with major vineyard and production centres at Constantia, Paarl, Stellenbosch and Worcester.
Wine has been produced in the United States since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84 percent of all US wine. The North American continent is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.
Spanish wine includes red, white, and sparkling wines produced throughout the country. Located on the Iberian Peninsula, Spain has over 1.2 million hectares planted in wine grapes, making it the most widely planted wine-producing nation, but the second largest producer of wine in the world, behind Italy and ahead of France and the United States. This is due, in part, to the very low yields and wide spacing of the old vines planted on the dry soils found in some of the Spanish wine regions. The country is ninth in worldwide consumption with Spaniards drinking, on average, 21.6 litres per person a year. The country has an abundance of native grape varieties, with over 400 varieties planted throughout Spain, though 88 percent of the country's wine production is from only 20 grapes — including the reds Tempranillo, Bobal, Garnacha, and Monastrell; the whites Albariño, Airén, Verdejo, Palomino, and Macabeo; and the three Cava grapes Parellada, Xarel·lo, and Macabeo.
New York wine refers to wine made from grapes grown in the U.S. state of New York. New York ranks third in grape production by volume after California and Washington. 83% of New York's grape area is Vitis labrusca varieties. The rest is split almost equally between Vitis vinifera and French hybrids.
Villard grapes are French wine hybrid grape created by French horticulturist Bertille Seyve and his father-in-law Victor Villard. They include the dark skin Villard noir and the white-wine variety Villard blanc with both being members of the Seyve-Villard grape family. Villard noir is a cross of two other French hybrids, Siebel 6905 and Seibel 7053 created by physician and plant breeder Albert Seibel. Like Villard noir, Villard blanc was produced as a crossing of two Seibel grapes, in this case, Le Subereux and Seibel 6468.
The harvesting of wine grapes (Vintage) is one of the most crucial steps in the process of wine-making. The time of harvest is determined primarily by the ripeness of the grape as measured by sugar, acid and tannin levels with winemakers basing their decision to pick based on the style of wine they wish to produce. The weather can also shape the timetable of harvesting with the threat of heat, rain, hail, and frost which can damage the grapes and bring about various vine diseases. In addition to determining the time of the harvest, winemakers and vineyard owners must also determine whether to use hand pickers or mechanical harvesters. The harvest season typically falls between August & October in the Northern Hemisphere and February & April in the Southern Hemisphere. With various climate conditions, grape varieties, and wine styles the harvesting of grapes could happen in every month of the calendar year somewhere in the world. In the New World it is often referred to as the crush.
Vietnamese wine is wine produced in Vietnam. The area was first cultivated for viticulture during the French colonial rule of the region in the late 19th century. The region's tropical climate was ill-suited for the type of Vitis vinifera that the French colonists were used to and the wine industry turned its attention to fruit wine production. The late 20th century saw a renewed focus on the development of Vitis vinifera with the assistance of flying winemakers from regions like Australia. In 1995, a joint venture with Australian winemakers started an aggressive planting scheme to reintroduce international grape varieties like Cabernet Sauvignon and Chardonnay to land that was until recently littered with landmines left over from the Vietnam War.
Algerian wine is wine cultivated and bottled in Algeria. It has played an important role in the history of wine. Algeria's viticultural history dates back to its settlement by the Phoenicians and continued under the Roman empire. Prior to the Algerian War of Independence (1954-1962), Algeria was the largest wine producer in the world, accounting for nearly two-thirds of the total international wine trade.
The modern Indian Wine market is small but growing; annual per capita consumption of wine in the country is a mere 9 milliliters, approximately 1/8000th that of France. The main reason for this can be attributed to the fact that Indians preference for hard liquor and beer boasts nearly 98% of market share whereas wine with low ABV only has 2% market share. The viticulture in India has a long history dating back to the time of the Indus Valley civilization when grapevines were believed to have been introduced from Persia. Winemaking has existed throughout most of India's history but was particularly encouraged during the time of the Portuguese and British colonization of the subcontinent. The end of the 19th century saw the phylloxera louse take its toll on the Indian wine industry followed by religious and public opinion moving towards the prohibition. Following the country's independence from the British Empire, the government encouraged vineyards to convert to table grape and raisin production. In the 1980s and 1990s, a revival in the Indian wine industry took place as international influences and the growing middle class started increasing demand for the beverage. By the turn of the 21st century, demand was increasing at a rate of 20-30% a year. The city of Nashik in the state of Maharashtra is called the "Wine Capital of India."
Ancient Rome played a pivotal role in the history of wine. The earliest influences on the viticulture of the Italian peninsula can be traced to ancient Greeks and the Etruscans. The rise of the Roman Empire saw both technological advances in and burgeoning awareness of winemaking, which spread to all parts of the empire. Rome's influence has had a profound effect on the histories of today's major winemaking regions in France, Germany, Italy, Portugal and Spain.
New South Wales wine is Australian wine produced in New South Wales, Australia. New South Wales is Australia's most populous state and its wine consumption far outpaces the region's wine production. The Hunter Valley, located 130 km (81 mi) north of Sydney, is the most well-known wine region but the majority of the state's production takes place in the Big Rivers zone-Perricoota, Riverina and along the Darling and Murray Rivers. The wines produced from the Big Rivers zone are largely used in box wine and mass-produced wine brands such as Yellow Tail. A large variety of grapes are grown in New South Wales, including Cabernet Sauvignon, Chardonnay, Shiraz and Sémillon.
Brazil is the third-largest producer of wine in South America, behind Argentina and Chile; production in 2018 was 3.1 million hectolitres (82,000,000 US gal), slightly more than New Zealand. In 2019, Brazil was the 15th largest wine producer in the world. A substantial area is devoted to viticulture: 82,000 hectares in 2018, though much of it produces table grapes rather than wine grapes.
The use of vine training systems in viticulture is aimed primarily to assist in canopy management with finding the balance in enough foliage to facilitate photosynthesis without excessive shading that could impede grape ripening or promote grape diseases. Additional benefits of utilizing particular training systems could be to control potential yields and to facilitate mechanization of certain vineyard tasks such as pruning, irrigation, applying pesticide or fertilizing sprays as well as harvesting the grapes.
Azerbaijani wine is produced in several regions throughout Azerbaijan. Prior to 20th century communist rule, the region which makes up modern-day Azerbaijan had a thriving wine industry that dated back to the second millennium BC. Azerbaijan's long history of wine production was rediscovered at archaeological digs of settlements in Kültəpə, Qarabağlar and Galajig where archaeologists discovered stone fermentation and storage vessels that included residue and grape seeds dating back to the second millennium BC. The Ancient Greeks were well aware of wine production in the area by at least the 7th century BC according to Herodotus. Later Strabo would comment in the 1st century BC about a wine known as Albania from the region. Arabic historians and geographers—most notably Abu'l-Fida, Al-Masudi, Ibn Hawqal and Al-Muqaddasi - described the extensive viticulture around Ganja and Barda that was taking place even after Islamic conquest of the area.
The Okanagan Valley wine region, located within the region of the same name in the British Columbia Interior, is Canada's second-largest wine producing area. Along with the nearby Similkameen Valley, the approximately 8,619 acres of vineyards planted in the Okanagan account for more than 80% of all wine produced in British Columbia, and are second in economic importance for wine production to the Niagara Peninsula of Ontario. Some 182 licensed wineries existed from south to north in the valley in 2018, with many situated along the 135 km (84 mi)-long Okanagan Lake and its tributaries and downstream lakes, including Skaha Lake, Vaseux Lake, and Osoyoos Lake. The Okanagan has diverse terrain that features many different microclimates and vineyard soil types, contributing characteristics which are part of an Okanagan terroir.
References
- ↑ Robinson, Jancis; Harding, Julia (2015-09-17). The Oxford Companion to Wine. Oxford University Press. ISBN 978-0-19-101607-3.
- ↑ Wine Searcher https://www.wine-searcher.com/regions-thailand
- ↑ Binning, David (19 July 2014). "Thailand's nascent wine industry adopts a 'new latitude'". Nikkei Asia. Retrieved 10 February 2022.
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