Grape - varieties and wines

Under Argentine wine laws, if a grape name appears on the wine label, at least 80% of the wine must be collected that grape variety. The backbone of the early Argentine wine industry was the high yielding, pink skin grapes Cereza, Criolla Chica and Criolla Grande which still report for nearly 30% of all vines planted in Argentina today. Very energetic vines, these varieties are able to create many clusters weighing as much as 9 pounds (4 kg) and tend to produce pink or deeply colored white wines that rust easily and often have noticeable sweetness. These varieties are often used today for bulk jug wine sold in 1 liter cardboard cartons or as grape think which is exported worldwide with Japan being a considerably large market. In the late 20th century, as the Argentine wine industry shifted it focus on premium wine production capable for export, Malbec arose to greater fame and is today the most widely planted red grape variety followed by Bonarda, Cabernet Sauvignon, Syrah and Tempranillo. The influence of Italian immigrants has brought a multiplicity of Italian varietals with sizable plantings throughout Argentina-including Barbera, Dolcetto, Freisa, Lambrusco, Nebbiolo, Raboso and Sangiovese.

While the historic origin of Malbec is Southwest France where is still broadly in Cahors and has some presence in Bordeaux, it is in Argentina where the grape receives most of it notoriety. The grape clusters of Argentine Malbec are different from its French relatives have smaller berries in tighter, smaller clusters. Malbec wine is characterized by deep color and strong fruity flavors with a velvety texture. As of 2003 there were over 50,000 acres (20,000 hectares) of Malbec. The international variety of Cabernet Sauvignon is gaining in popularity and beside being made as a varietal, it used as a combination partner with Malbec, Merlot, Syrah and Pinot noir. Syrah has been steadily rising in planting going from 1,730 acres (700 hectares) in 1990 to more than 24,710 acres (10,000 hectares) in 2003 with the San Juan region earning particular recognition for the grape. Tempranillo (known locally as Tempranilla) is often made by carbonic maceration those some premium, old vine examples are made in the Uco Valley. Red wine production accounts for nearly 60% of all Argentine wine. The high temperatures of most regions contribute to soft, grown tannins and high alcohol levels.

Wine tourism

Firstly, let's keep it simple. If tourism is simply the provision of goods and services that attract tourists, then 'wine tourism' is the same but has the added influence of wine. Wine tourism is not only associated with cellar door wineries, rather all business that are involved in the wine, tourism and associated industries with the wine region. This includes accommodation houses, tour operators, gift shops, national parks etc.

If the desired outcome of 'wine tourism' is attracting more tourists then the real secret to success is having a clear understanding of the needs of your potential customers. Once this is clear you can focus on attracting tourists to our wine regions, improve business and target specific customers to your region.

Queensland has the advantage of already having an established tourism industry. Many wineries don't appreciate how involved they are in the tourism industry. An area that most regions have identified as important to meeting customer expectations is the need to integrate wine with quality food. There is no question that food plays an important part in adding to a region's ambience and unique character.

To obtain long-term success, each region needs to focus on really defining their point of differences, rather than trying to out perform another region. Identifying and consistently delivering a unique wine experience is what each region must strive to achieve. This fits well into both Tourism Queensland's and the Department's strategy to promote regional tourism. Global trends indicate that tourism is one of the most dynamic growth sectors and the demand for a quality experience is rising rapidly.

Irrespective of the way tourism is formally defined, it is first and foremost a 'people industry' involving the development and supply of a range of facilities, services and experiences to meet the needs, aspirations and expectations of visitors. Tourism is complex and diverse, involving many different forms of commerce. Most tourism businesses are part of the much larger services industry. At the local and regional level, the industry comprises tourism operators, businesses not directly involved in tourism, local and regional tourism organisations, community groups, residents and local government. By working together destinations have the capacity to attract visitors, satisfy their leisure needs and expectations, and generate economic and other benefits for the whole community.

Competition is fierce, especially from overseas destinations, for domestic and international travellers. Throughout Australia, many innovative products and experiences are being aggressively and professionally promoted offering tourists an ever-increasing range of options. In the highly competitive industry of today there is no room for a poorly planned or half-hearted approach.
Planning is essential for any community or region to develop a sustainable tourism industry and gain maximum return on assets and investment. The first step is the development of a comprehensive regional tourism development plan. It should take into account the product, resources and potential markets, as well as the needs and aspirations of stakeholders including local communities. The plan establishes a vision and strategy for long-term, sustainable tourism growth.

So why develop tourism?

The tourism industry is one of the fastest growing sectors in the Australian economy. Tourism provides communities with an opportunity to display their region's distinct and unique cultural and natural assets while creating employment and diversifying the regional economy. A diverse economy is one that can cope with the changes experienced in our current environment.

Tourism is an industry like any other and requires sound planning and a firm commitment from the community to make it work. Like all economic activities the benefits of tourism may create social and environmental impacts which need to be managed through a partnership approach and appropriate planning at a local level.

Grape Growing in Manitoba and on the Prairies

It is possible to grow grapes in Manitoba and on the prairies using varieties breed for Northern climates. Many of the newer hardy varieties have a number of good characteristics for fresh eating and wine making. Many of the hardy varieties were developed at the University of Minnesota wine grape research program. Their winemaker researchers evaluate hundreds of wines produced from experimental grape varieties each year in order to identify hybrids with superior wine quality potential and to develop styles of wine unique to Minnesota. The program also supports the rapidly expanding grape and wine industry in Minnesota through teaching and extension activities.


There are many considerations when growing grapes:

• Intended use (table, juice, wine, ornamental)


• Ripening season length in your region


• Variety Selection (disease resistance, product desired, climate)


• Winter Protection (system used)

Lakeridge Winery and Vineyards

Come each April, the buds on the vine begin to break. Before long, the glistening grapes peek their way through the foliage and dot the hilly landscape.

Welcome to the Lakeridge Winery & Vineyards located in Clermont, Fla. If you are surprised, don’t worry most people are when hearing about this award-winning Central Florida winery.

When talking about winemaking in the United States, California tends to be the first state to come to mind. However, winemaking started in Florida in the 1560s, almost 200 years before California.

“We’re producing high quality wines from a Florida product,” boasts Kyle Johnson from Lakeridge Winery & Vineyards. “A lot of people are still shocked to see that you can make a quality wine in Florida.”

Along with producing nearly 200,000 gallons of delicate wines and sparkling champagne each year, the Lakeridge Winery is a Lake County attraction all to itself. Besides offering complimentary wine tastings and tours seven days a week, the winery is routinely transformed into a happening entertainment spot for its many festivals.

Like so many other wineries, the summer is a busy time of year as the harvest matures. The winery celebrates its fruitful season with the 14th Annual Harvest Festival from June 17-19. The event features arts and crafts, live music and grape stomping.

Traditions at the festival include donating the $2 admission to a worthy cause — this year’s beneficiary is the Hospice Foundation. During each day of the festival at 1:30 p.m., the grape harvest is blessed.

Another annual event on the horizon for the winery is its jazz festival dedicated to mothers. On May 7 and 8, the winery hosts four different jazz musicians for a special Mother’s Day treat. Admission to “Jazz on the Vineyard Green” is $2, but free for all mothers and children under 12.

While the festivals make for extra special trips to the winery, the scenery surrounding Lakeridge Winery & Vineyards is all the incentive visitors need to make the trip worthwhile.

Perched atop one of Clermont’s infamous hills, the winery overlooks 127 acres of working vineyards. From the balcony of the majestic, Spanish-style building of the winery, tour groups soak in the Florida sun and views of a valley of vineyards along with a small lake. The setting is also the breath-taking backdrop for Lakeridge’s massive outdoor stage.

Amidst the surreal scenery and fun festivals, Lakeridge produces some outstanding wines, which have garnered more than 200 awards and honors worldwide. The Southern Red, a semi-sweet red table wine made from the Noble variety of Muscadine grape, is a longtime best seller for the winery.

The Lakeridge Winery & Vineyards gift shop offers the Southern Red and about 10 other varieties. Various wine paraphernalia and gourmet foods are also available at the gift shop.

As Lakeridge continues to produce the best wine in Florida, the market for its products increases exponentially. The winery has recently expanded its services to include wholesaling to local stores, which was influenced by customer demand.

Health Secrets of Red Wine Uncovered

Scientists already knew that drinking red wine in moderation is good for your health; now they are figuring out why.

New research is uncovering the disease-prevention secrets of a polyphenol called resveratrol, one of compounds in red wine that seems to improve health. Although the benefits have been touted for years, researchers weren't sure how polyphenols, and resveratrol in particular, worked in the body.

"The breadth of benefits is remarkable -- cancer prevention, protection of the heart and brain from damage, reducing age-related diseases, such as inflammation, reversing diabetes and obesity, and many more," said Lindsay Brown, an associate professor of the School of Biomedical Sciences at the University of Queensland in Australia and co-author of a study that will appear in the September issue of Alcoholism: Clinical & Experimental Research.

Brown said scientists are beginning to understand how resveratrol does its work. Possible mechanisms include:

• High doses of the compound may prevent cancer by increasing the process of apoptosis (programmed cell death).


• Low doses improve cardiac health by increasing cellular protection and reducing damage.


• Resveratrol may help remove very reactive oxidants in the body and improve blood supply to cells.

Scientists are also studying how the body absorbs resveratrol into the blood stream, since the compound is largely inactivated in the gut and liver.

"Most of the resveratrol in imbibed red wine does not reach the circulation," Stephen Taylor, a professor of pharmacology at the University of Queensland, said in a journal news release. "Interestingly, absorption via the mucous membranes in the mouth can result in up to around 100 times the blood levels, if done slowly rather than simply gulping it down."

Georgian drinking glasses

Drinking Glasses, 1750 – 1800

These beautiful drinking glasses served wine. The bowls are much smaller than those served in bars and pubs today because wine was stronger than it is now.

It the 1600s most delicate drinking glasses were imported from Europe, especially Venice. Britain’s decorative glass industry took off from the early 1700s.

The incredible pattern in the stem is called an opaque or cotton twist. Pressing white enamel rods into molten glass and then twisting them inside a mould make these amazing patterns. Skilled glass blowers made lots of stems from one long length. The bowl, the stem and the foot of the glass were blown separately, and then stuck together.

Heavy Metals Can Taint Wine

The cardiac benefits of wine have been touted for years, but heavy metal contamination found in some European red and white wines could turn a health benefit into a hazard, British researchers report.

Heavy metals have been linked to neurological problems such as Parkinson's disease and may also increase oxidative stress, which can lead to chronic inflammatory disease and cancer, the researchers noted.

"We used literature reports of concentrations of metals in wines originating from 16 countries to determine the Target Hazard Quotients (THQ) for these wines," said lead researcher Declan Naughton, a professor of biomolecular sciences at Kingston University in South West London. "Many of the wines gave very high THQ values, which is concerning."

Among wines from Portugal, Austria, France, Spain, Czech Republic, Hungary, Germany, Serbia, Argentina, Brazil, Italy, Jordan, Macedonia, Slovakia and Greece, only three countries had wines that posed no hazard from heavy metals.

Based on the wines analyzed, only those from Argentina, Brazil and Italy had THQ values that were below 1.0.

The report was published in the Oct. 30 online edition of Chemistry Central Journal.

For the study, Naughton and his colleague Andrea Petroczi used the THQ, a formula developed by the U.S. Environmental Protection Agency to look for seven heavy metals in wines. These included vanadium, copper, manganese, nickel, zinc, chromium and lead.

Naughton and Petroczi found that most wines had THQ values much higher than 1.0. In fact, THQ values typically ranged from 50 to 200. Red and white wines from Hungary and Slovakia reached THQ levels of 300.

"For consumption of 250 mL (8.5 oz.) daily, these wines give very high THQ values and may present detrimental health concerns through a lifetime," Naughton said.

Because heavy metals can pose a health threat, Naughton and Petroczi recommend that levels of metal ions should appear on wine labels. "This would help inform customer choice," Naughton said. "In addition, where necessary, further steps should be introduced to remove key hazardous metal ions during wine production."

No wines from the United States were included in the study, so it is not possible to tell the heavy metal content of wines produced in this country. One critic of the study does not think U.S. wines contain dangerous levels of heavy metals.

"The U.S. [Alcohol and Tobacco] Tax and Trade Bureau routinely performs market basket surveys in the U.S. to test wine and alcohol for a number of components, including heavy metals," explained Gladys Horiuchi, communications manager at the Wine Institute of California.

Joan R. Davenport, a professor of soil science in the Department of Crop and Soil Sciences at Washington State University, thinks a lot more study needs to be done to figure out how these heavy metals are ending up in wine.

"Knowing what I know about not only growing wine grapes but the whole process of turning them into wine and looking at some of the countries where these wines came from, it makes me wonder what may happen in the processing," Davenport said.

A lot of the heavy metals found in the wines in the study, exist in only very small quantities in soil, Davenport said. "The likelihood of that being in the grapes isn't very likely," she said. The contamination could be coming from the metal barrels used in processing the wine, she added.

Davenport isn't worried that these metals are a health problem. "I'm not going to drink any less wine," she said. "Enjoy what you enjoy in moderation. But if you like only Hungarian wine, you might be in more trouble than if you like Argentinean wine."