Wine, when all is said and done, is still wine.
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Done sipping for the night but there's still wine in the bottle?
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Still, wine, laughs and based on the pics ... a wonderful time with a nice Jewish family. L'chaim!
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If you prefer still wine, a moderately sweet German riesling, like a kabinett or spätlese, would go well.
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The resulting still wine, a combination of zweigelt, pinot noir and St. Laurent, offers aromas of peaches and berries.
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Wine School Almost every region in the world that produces still wine makes some form of sparkling wine as well.
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However, FEVS warned that overall, wine shipments fell 3.6 percent by volume, due mainly to a drop in still wine supplies.
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Some wine snobs will cringe just at the idea drinking wines from the New World, but at least it's still wine.
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That is, they fermented the grapes into still wine, then refermented the wine by bottling it with yeast and a sweet solution.
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Last year, the Trump administration imposed 25% duties on a plethora of European goods including French still wine, in response to aircraft subsidies.
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Last year, the Trump administration imposed 25.4% duties on a plethora of European goods including French still wine, in response to aircraft subsidies.
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But their existence bears out my earlier point: Wherever you find still wine produced, you are likely to find sparkling wine as well.
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Of course, the cheapest way to make sparkling wine is to simply pump still wine full of carbon dioxide as you would Coca-Cola.
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By contrast, our own import tariff on the same bottle from the EU is 5 cents for 'still' wine and 14 cents for sparkling wine.
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One, the method used for Champagne and many other top sparkling wines, requires a finished still wine to be bottled with a little yeast and sweetness.
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Further south, in France's famous still-wine regions such as Burgundy and Val-de-Loire, output is expected to fall by 21 and 35 percent respectively, according to farm ministry data.
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To meet the growing demand, still wine imports into China are expected to jump by nearly 80 percent to 94.5 million nine-litre cases by the end of the decade, IWSR said.
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There was still wine in the refrigerator and liquor at the bar; a prep list was scribbled on a whiteboard in the kitchen; menus were propped up in a wooden box near the entrance.
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The wines, which come from pretty much all over France except Champagne, are made using the same technique as Champagne, in which still wine is refermented in the bottle, trapping carbon dioxide and producing bubbles.
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I suspect that's because, unlike many other sparkling wines, it is made in the same way as Champagne: Still wine is bottled, yeast and sugar are added and then the second fermentation, which creates the bubbles, happens in the bottle.
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The Castilla, for example, the best and most complex of these amontillados, is 19 percent alcohol, roughly 27 percent more than a fino, which would typically be about 15 percent, and about 46 percent more than a 13 percent still wine.
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In a report released on Friday, wine and spirits consultancy IWSR forecast global sales of organic still wine will top 2000 billion bottles by 2843, up from 2284 million last year and nearly three times the 2000 million bottles sold in 22012.
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Like many lambrusco wineries, the Gavioli estate, owned by the Giacobazzi family, makes most of its wines using the bulk or tank method, also called Charmat, which induces a second fermentation by introducing yeasts into huge, pressurized stainless-steel tanks of still wine.
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When this was completed, the cork was carefully removed, the lees extracted and a liqueur (a mixture of still wine and sugar) was added.
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The company is a division of F. Korbel Brothers, Inc., and also makes brandy and still wine. F. Korbel & Bros. is a private company that is owned and operated by the Heck family.
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Cava is inextricably linked to still wine production in the region, as its booming success of recent years has provided the revenue and innovation behind the rise, both in quality and in fortunes, of the region's still wines.
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The current style of production dates to 1876. Cortese di Gavi made from vines within the comune of Gavi may be labeled Gavi di Gavi. Although the DOCG rules allow for sparkling spumante and metodo classico styles, most Gavi is produced as a non-sparkling still wine.
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Saint-Péray is a French wine Appellation d'Origine Contrôlée (AOC) in the northern Rhône wine region of France. Located in the southernmost part of Northern Rhône, the appellation is very small and not widely known. The production is mainly white sparkling wine, somewhat like Champagne. However, some still wine is also made.
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Champagne, situated in eastern France, close to Belgium and Luxembourg, is the coldest of France's major wine regions and home to its major sparkling wine. Champagne wines can be both white and rosé. A small amount of still wine is produced in Champagne using (as AOC Coteaux Champenois) of which some can be red wine.
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Carbon dioxide is sometimes used to top up wine bottles or other storage vessels such as barrels to prevent oxidation, though it has the problem that it can dissolve into the wine, making a previously still wine slightly fizzy. For this reason, other gases such as nitrogen or argon are preferred for this process by professional wine makers.
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The growing of grapes is viticulture and there are many varieties of grapes. Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants.
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The Gamay that is grown here is often blended with lower quality Pinot noir to make Bourgogne Passe-Tout-Grains. In addition to still wine production, a sizable amount of sparkling wine is also produced. The wines of the Côte Chalonnaise are often very fruit-forward in their youth. The white wines of the region are characterized by their toasty, smokey notes due to fermentation in oak barrels.
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In most wines, there will be very little sucrose, since it is not a natural constituent of grapes and sucrose added for the purpose of chaptalisation will be consumed in the fermentation. The exception to this rule is Champagne and other sparkling wines, to which an amount of liqueur d'expédition (typically sucrose dissolved in a still wine) is added after the second fermentation in bottle, a practice known as dosage.
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The Alella DOP is located near the city of Barcelona and was awarded DOP status in 1956. The area is known mainly for its white wine production which can range from oak aged sweet wine to cool fermented dry wines. The principal grape of the area is the Pansa blanca, a local name for the Xarel·lo grape. There are some plantings of the international varieties Chardonnay and Chenin blanc, used in both still wine and Cava production.
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The port's 200-ton (tonne) floating crane, HLV Canute, was named after him. The Saxon town began to decline during the 10th century (due to Viking raids and the silting of the river Itchen), but a mediaeval town also known as Hamtun grew up nearby. A large number of Norman immigrants arrived after the conquest, and English and French quarters developed in the town. The most important import and export were still wine and wool, respectively.
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Despite being less planted, the Blanc de Blancs style of Champagne (made from only Chardonnay grapes) is far more commonly produced than Blanc de Noirs. This is partly because Pinot noir and Pinot Meunier produce very coarse and heavy wines that lack the finesse and balance that Chardonnay brings to the mix. Nonsparkling still wine Chardonnay is produced under the Coteaux Champenois AOC. The wine is much more acidic than that of Chablis and is normally made bone-dry.
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The Mornington Peninsula is an Australian wine region located south of Melbourne, Victoria. The region has a cool climate making wine growing ideal and focuses on Pinot noir production but has had success with other varietals including Chardonnay, Pinot gris and Tempranillo. The region is known for its medium bodied, dry wines and sparkling wines that show structure and complexity. The still wine versions of Chardonnay reflect a diversity of styles, all typically oaked, from more citrus to more tropical fruit flavors.
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Elbling tends to give musts low in sugar, and wines high in acid and fairly neutral in character, which makes it primarily used for sparkling wine, such as non-varietally labelled Mosel Sekt. When made into varietal still wine, it gives a wine which has been compared to a lighter and more tart version of Silvaner.Jancis Robinson (Ed.), The Oxford Companion to Wine, 3rd Ed., 2006, Oxford University Press, , p. 250: "Elbling" Varietal Elbling wine is most commonly found in Luxembourg.
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"Gray Riesling" was once widely planted in California, but declined sharply in the 1980s. Trousseau Gris can be found in a few old field-blended Zinfandel vineyards; the only standing block is ten acres of the Fanucchi Wood Road Vineyard in the Russian River Valley AVA. In addition to making an aromatic still wine of its own, it has often been blended with Chardonnay, Viognier, White Zinfandel, and even some red wines. It has also been used in dessert wines, sparkling wines and fortified wines.
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While harvesting grapes destined for sparkling wine, premium producers will take extra care to handle the grapes as gently as possible in order to minimize the extraction of harsh phenolic compounds from the skin. The viticultural and winemaking practices of making sparkling wine have many similarities to the production of still wine with some noted divergence. At the vineyard, grapes are harvested early when there is still high acid levels. In areas like Australia, winemakers aim to harvest the grapes at 17 to 20° brix.
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A bottle of Champagne being used to christen the USS Shangri-La (CV-38) in 1944. Champagne has had a long history of being used in celebration of events such as the launching of ships. The history of Champagne has seen the wine evolve from being a pale, pinkish still wine to the sparkling wine now associated with the region. The Romans were the first to plant vineyards in this area of northeast France, with the region being cultivated by at least the 5th century, possibly earlier.
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Location of vinos de la tierra Label on vino de la tierra wine Vino de la tierra is a quality of Spanish wine that designates the rung below the mainstream quality wine classification of denominación de origen protegida (DOP). It is the equivalent of the French vin de pays. It represents a higher quality than table wine, and covers still wine, sparkling wine, and fortified wine. Since 2016 the classification is called indicación geográfica protegida (IGP), but wines can still use the traditional name of vino de la tierra.
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Pinot Noir - grown for both sparkling and still wine production - is the dominant varietal for the region. A 2015 vineyard census determined that 87 of 91 vineyard properties in the region grow Pinot Noir. The Anderson Valley extends about 10 miles (16 km) from end to end and contains over 20 different types of alluvial soils. The area around the cities of Philo and Navarro, California in the center and north end of the valley receive considerably more cooling fog influence than the plantings closer to Boonville in the south.
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The resulting red wine had difficulty comparing well to the richness and coloring of Burgundy wines, despite the addition of elderberries to deepen the color. This led to a greater focus on white wines.H. Johnson Vintage: The Story of Wine pg 212 Simon & Schuster 1989 The Champagne house of Gosset was founded as a still wine producer in 1584 and is the oldest Champagne house still in operation today. Ruinart was founded in 1729 and was soon followed by Chanoine Frères (1730), Taittinger (1734), Moët et Chandon (1743) and Veuve Clicquot (1772).
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While mostly made a still wine, both the red and rosé can be produced in a semi-sparkling frizzante style. Bombino nero destined for DOC production in Lizzano needs to kept to a harvest maximum of 14 tonnes/ha with the finished wines at least 11.5% alcohol by volume. In the Velletri DOC located in the province of Rome in Lazio, up to 10% of Bombino nero can be included (collectively along with Merlot and Ciliegiolo) in the predominantly Montepulciano (30-50%), Sangiovese (30-45%) and Cesanese Comune (minimum 15%) based red wines of the DOC.
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Base wine is a type of still wine produced in the first stage of fermentation during the production of sparkling wines and brandies. After the primary fermentation, base wine is first blended into a cuvée, then made into sparkling wine by further fermentation, or distilled into brandy. The grapes used in the making of base wine are picked when they are green, so that the grape skins do not break during handling and release as little phenols as possible. Excessive phenols in base wine result in partial oxidation, which impairs the flavor and aroma of the final product.
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Malvasia di Castelnuovo Don Bosco is a sweet, sparkling, red or rosé DOC dessert wine produced in the Italian province of Asti from the Malvasia di Schierano grape variety with the optional addition of up to 15% Freisa. The wine is cherry red in colour with an aroma typical of the grape and 'reminiscent of dog roses and scents of red berries.'Consorzio Tutela Vini d’Asti e del Monferrato The flavour is sweet and aromatic with characteristic tannins. It is made in both lightly (frizzante) and fully sparkling (spumante) versions; the regulations also permit it to be made as a still wine.
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K. MacNeil The Wine Bible p. 190 Workman Publishing 2001 Through their extensive holdings, the monasteries of the Christian Church made many advances in French winemaking and viticulture with the study and observation of key vineyards sites, identifying the grape varieties that grew best in certain regions and discovering new methods of production. In 1531 it was a monk in the Languedoc region of Limoux that discovered the process of turning still wine into sparkling wine. Though the widespread tale of Dom Pérignon "inventing" the sparkling wine known as Champagne is inaccurate, the Benedictine monk nonetheless made several important contributions to the history of French wine.
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Although the Gisborne GI established in October 2017 covers most of the East Cape Gisborne District, most of the of vineyard area in 2017 is concentrated in a relatively small area around Gisborne city. The fertile Gisborne region originally grew prodigious grape yields throughout the mid-20th Century, which was mostly used to make fortified and cask wines. In the 1980s a shift away from cask wine for better quality, bottled still wine meant that huge areas of bulk varieties, most notably Müller-Thurgau, were uprooted and replaced with Chardonnay and Gewürztraminer, for which the region is well known today. It is also the world's most easterly vine-producing region.
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A bottle of Prosecco di Conegliano spumante extra dry and a glass of Prosecco frizzante, which stops forming bubbles soon after it is poured. Prosecco (; Italian: ) is an Italian DOC or DOCG white wine produced in a large area spanning nine provinces in the Veneto and Friuli Venezia Giulia regions, and named after the village of Prosecco. It is made from the Prosecco grape (renamed Glera in 2009 within the European Union) but denomination rules allow up to 15% of the wine to be other permitted varieties. Prosecco is almost always made in sparkling or semi-sparkling style (' and ', respectively), but a still wine (') is also permitted.
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Grenache is one of the principle grapes grown in the Collioure AOC. The primary grapes of the Collioure AOC are Grenache, Syrah and Mourvedre with Carignan and Cinsaut playing minor roles. The Mourvedre planted in Collioure is used almost exclusively for still wine production and is very rarely used in the production of Banyuls. The rose are produced mainly from the red wine grapes that have received very brief skin contact and maceration time or it maybe produced from a saignée method where some wine is "bleed off" from the fermenting vats of red wines before much of the color inducing phenolic compounds have taken hold.
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Penfolds Grange was styled as a powerful still wine in an age when fortified wines were in fashion. Negative reviews by wine critics and poor commercial prospects for the wine led Penfolds management in 1957 to forbid Schubert from producing Penfolds Grange, but Schubert persisted in secret through 1959. As the initial vintages aged, however, their true value came to be appreciated, and in 1960 the management instructed Schubert to restart production, oblivious to the fact that Schubert had never stopped production and had not missed a vintage. The great 1955 vintage was submitted to competitions beginning in 1962, and over the years has won more than 50 gold medals.
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Prior to 1993, the only non-sparkling still wine that Limoux producers could make under an AOC designation was Mauzac. The growing popularity and high prices of Vin de pays still wines made from Chardonnays prompted the French authorities to revise the Limoux appellation. Varietal versions of Chardonnay and Chenin blanc were permitted but all white wines were required to contain a minimum 15% of Mauzac. European Union regulations dictate that a varietal wine must contain at least 85% of the variety listed on the wine label so most Limoux AOC white wines are typically two grape blends-85% of the main variety, like Chardonnay, and 15% Mauzac.
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In the 1990s more English sparkling wine producers were established, such as Ridgeview, as well as existing still wine producers in England branching out into sparkling production, such as Chapel Down. The profile of English sparkling wines were raised during this period by a combination of awards from competitions like the IWSC as well as being served at events such as the Queen's golden wedding anniversary and banquets for the visits of the Emperor of Japan and the President of China. In 2017, the French Champagne house Taittinger planted its first vines near a village in Kent, for a new venture into English sparkling wine. The first bottle will be ready in 2023.
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Unlike still wine production, high sugar levels are not ideal and grapes destined for sparkling wine production may be harvested at higher yields. Care is taken to avoid tannins and other phenolic compounds with many premium producers still choosing to harvest by hand rather than risk mechanical harvesting which may split the berries and encourage maceration between the skins and juice. The press house is often close by the vineyard to where the grapes can be quickly pressed and separated from their skins. Red wine grapes like Pinot noir can be used in the production of white sparkling wines because their juice is initially clear and is only later tinted red through exposure to the color pigments in grape skins.
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Dry or Sec examples from favorable vintages can have the potential to age for 15–20 years or more but many are ready to drink within 4 or 5 years after vintage. Sparkling Vouvrays tend not to have the same aging potential as their still wine counterparts or vintage dated Champagne and are usually meant to be consumed within 3 years of vintage or, for non-vintage bottling, soon after purchase. In 2005 Decanter Magazine conducted a compilation of the "100 Greatest Wines" ever made. A 1947 Vouvray (considered a favorable year by many critics) from the producer S.A. Huet was ranked #6 on this listing--the second-highest ranking for any white wine behind only the 1921 vintage of Chateau d'Yquem.
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Although sparkling wine was invented in the Limoux area of Languedoc in 1535, the wine we know today as Champagne was first produced in the French region of the same name around 1700. For centuries prior to this, still wine from the region had been served as part of coronation festivities throughout Europe, and the French aristocracy had offered it in tribute to foreign kings, associations with celebration and occasion which survive to the present day. When the méthode champenoise was introduced into the region, its ready association with luxury and power brought the unique sparkling wine from Champagne to the fore. The leading practitioners devoted considerable energy to creating a history and identity for their wine, associating it and themselves with nobility and royalty.
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A Shiraz from Washington State The name "Shiraz", from Shiraz in Iran, was historically applied to a wine unrelated to contemporary Shiraz wines and was made from a grape or grapes entirely different from the Syrah that has been proven to originate in southeastern France.J. Robinson (ed), "The Oxford Companion to Wine", Third Edition, p. 676, Oxford University Press 2006, Smaller amounts of Syrah are also used in the production of other wine styles, such as rosé wine, fortified wine in Port wine style, and sparkling red wine. While Australian sparkling Shiraz traditionally have had some sweetness, a number of Australian winemakers also make a full-bodied sparkling dry Shiraz, which contains the complexity and sometimes earthy notes that are normally found in still wine.
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Effervescence has been observed in wine throughout history and has been noted by Ancient Greek and Roman writers, but the cause of this mysterious appearance of bubbles was not understood. Over time it has been attributed to phases of the moon as well as both good and evil spirits. The tendency of still wine from the Champagne region to lightly sparkle was noted in the Middle Ages but this was considered a wine fault and was disdained in early Champagne winemaking although it made the pride of other historic sparkling wine production areas like Limoux.T. Stevenson, ed. The Sotheby's Wine Encyclopedia (4th Edition) pg 169–178 Dorling Kindersley 2005 Dom Pérignon was originally charged by his superiors at the Abbey of Hautvillers to get rid of the bubbles since the pressure in the bottles caused many of them to burst in the cellar.
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Soave ( , ) is a dry white Italian wine from the Veneto region in northeast Italy, principally around the city of Verona. Within the Soave region are both a Denominazione di Origine Controllata (DOC) zone and since 2001 a Denominazione di Origine Controllata e Garantita (DOCG) designation known as Soave Superiore, with both zones being further sub-divided into a general and Classico designation for the wines produced in the heartland of the Soave region around the sloping vineyards of Verona. Throughout the Soave production zone Garganega is the principal grape variety, though Trebbiano di Soave and Chardonnay are permitted in varying percentages. While most Soave is dry, still wine within the DOC zone a sparkling spumante style is permitted as is the passito Recioto style, that in 1998 was granted its own DOCG designation for grapes grown in the hilly region.
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The country is ninth in worldwide consumption with Spaniards drinking, on average, 21.6 litres (5.7 US gal) 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. Major Spanish wine regions include the Rioja and Ribera del Duero, which are known for their Tempranillo production; Jumilla, known for its Monastrell production; Jerez de la Frontera, the home of the fortified wine Sherry; Rías Baixas in the northwest region of Galicia that is known for its white wines made from Albariño and Catalonia which includes the Cava and still wine- producing regions of the Penedès as well the Priorat region.
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To the north, across the River Dheune, lies the Côte de Beaune. To the south is the Mâconnais. The grapes of the region are predominantly Pinot noir and Chardonnay with some Aligoté and Gamay also grown in vineyards spread over a stretch of 25 kilometers long and 7 kilometers wide of undulating land in which vineyards are interspersed with orchards and other forms of farming.T. Stevenson The Sotheby's Wine Encyclopedia pg 159-160 Dorling Kindersley 2005 The wine-producing communes of the Côte Chalonnaise are, from the north: Bouzeron, the only communal AOC for Aligoté still wine; Rully, which has 23 premier cru vineyards and is known for its white wines as well as being a center for Crémant sparkling wines production; Mercurey, which with 30 premier cru vineyards is the largest volume producer of the region, its wines being nearly all red; Givry, with 17 premier cru vineyards producing mostly red wines; and Montagny, which produces only white wines in its 49 premier cru vineyards.
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This secondary fermentation, also known as bottle fermentation, is the process that makes the wine "bubbly" due to the containment of carbon dioxide which is normally released as a by product in regular fermentation. In still wine production, particularly of red wines and some white wines like Chardonnay, the secondary fermentation process can also usher in the use of malolactic fermentation (or MLF) where the hard, green apple-like malic acid is converted into softer, butter-like lactic acid. In the case of a stuck fermentation, a winemaker may wish to transfer the must to a second vessel and use stronger, more aggressive yeasts with high fermentation temperatures to re-initiate the fermentation process. A similar process known as governo has been used by Tuscan winemakers since the 14th century with the isolation after harvest of a batch of grapes that can be added later to the wine to help prevent (or recover from) a stuck fermentation.
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Map showing the location and key villages of the Côte Chalonnaise All wine produced in the Côte Chalonnaise qualifies for the Appellation d'origine contrôlée (AOC) Bourgogne Côte Chalonnaise though it is more often declassified to the generic Bourgogne AOC because of the higher name recognition of the later.H. Johnson & J. Robinson The World Atlas of Wine pg 68-69 Mitchell Beazley Publishing 2005 Sparkling wine made from the region is usually labeled as Crémant de Bourgogne. The Côte Chalonnaise has five village-level AOCs. They are, from north to south: Bouzeron, the only communal AOC for Aligoté still wine; Rully, which has 23 premier cru vineyards and is known for its white wines as well as being a center for Crémant sparkling wines production; Mercurey, which with 30 premier cru vineyards is the largest volume producer of the region, its production being nearly all red; Givry, whose 17 premier cru vineyards also produce mostly red wines; and Montagny which produces only white wines and has 49 premier cru vineyards.
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