Has everyone seen the Winexpert Limited Edition 2006 and RJ Spagnols Restricted Quantities 2006 kits? Man oh man how I would like to do them all. Order now to be sure of getting one, or all. If you order all of either brand, or both,you will be entered in the drawing to win them and get them free! They all sound very nice.
WineXpert Limited Editions and Restricted Quantity
- Thread starter Hippie
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Help Support Winemaking Talk - Winemaking Forum:
I have made many of these kits over the past few years and they are always wonderful and to have a chance to getthem free is awesome!
http://www.finevinewines.com/home-wine-making.htm#Free
http://www.finevinewines.com/home-wine-making.htm#Free
peterCooper
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Nebbiolo is considered one of the great wine varieties, bigger, darker and
more tannic, even bitter, than most types, but consequently long-lived
and prized by collectors. Jealously guarded in its native Italian home and
most famous appellation of Piedmont, very few nebbiolo cuttings and
clones have been exported to other countries.
The name nebbiolo has two probable origins. Ripe nebbiolo grapes have a
very prominent "bloom" that gives them a "foggy" or "frosted" look, so the
name could come from from "nebbia", Italian for "fog". It is an alternative
possibility that the name simply comes from "nobile", Italian for "noble".
Nebbiolo also goes by the names Spanna, Picutener and Chiavennasca in
various Italian districts.
Cultivated since the 14th Century in Valtellina, an east-west valley in the
Lombardy region at the foot of the Alps, north of Lake Como, this is the
only region where nebbiolo is grown in Italy outside Piedmont. Although
there are dozens of nebbiolo clones and nebbiolo is prominent in and
famous for producing wines like Barolo, Barbaresco and Gattinara, the
reality is that this variety makes barely 3% of all the wines produced in
Piedmont. There are twice as many acres planted with Dolcetto and ten
times as many planted with Barbera.
Part of the reason for this, in spite of its reputation, is that nebbiolo is
one of the more problematic grapes for both vineyardists and
winemakers. It is very sensitive to both soil and geography and can yield
wines that vary widely in body, tannin and acidity, as well as aroma and
flavor complexity, when grown in only slightly different locales. A very
late-season ripener, the vines need the best exposures, especially in
cooler climates, in order to reach maturity. It performs much better in
calcareous rather than sandy soils. Nebbiolo grape skins are thin, but
quite tough and fairly resistant to molds and pests.
Some winemakers feel that nebbiolo is even more difficult to work with
than pinot noir. It can be changeable, moody and unpredictable while
undergoing typical cellar and aging procedures.
Nonetheless, wherever vintners aspire to producing wine inspired by
Barolo, nebbiolo is also grown, including Australia, California, New
Zealand, South America and South Africa. Argentina has the largest
acreage planted, but no region outside Italy has yet shown much potential
for high quality wine production from this grape.
Typical Nebbiolo Smell and/or Flavor Descriptors
Varietal Aromas/Flavors:
Herbal: floral, truffle
Terroir: truffle, earth
Fruit: blackberry, cherry
Processing Bouquets/Flavors:
Oak: oak, smoke, toast, tar, vanilla
Spice: smoke, tar, anise, licorice
Bottle Age: earth, leather, cedar, cigar box
(Copied indiscriminately from: <a href="http://www.winepros.org/wine101/
<br / target="_blank"> grape_profiles/nebbiolo.htm">http://www.winepros.org/wine101 /
grape_profiles/nebbiolo.htm</a>)
more tannic, even bitter, than most types, but consequently long-lived
and prized by collectors. Jealously guarded in its native Italian home and
most famous appellation of Piedmont, very few nebbiolo cuttings and
clones have been exported to other countries.
The name nebbiolo has two probable origins. Ripe nebbiolo grapes have a
very prominent "bloom" that gives them a "foggy" or "frosted" look, so the
name could come from from "nebbia", Italian for "fog". It is an alternative
possibility that the name simply comes from "nobile", Italian for "noble".
Nebbiolo also goes by the names Spanna, Picutener and Chiavennasca in
various Italian districts.
Cultivated since the 14th Century in Valtellina, an east-west valley in the
Lombardy region at the foot of the Alps, north of Lake Como, this is the
only region where nebbiolo is grown in Italy outside Piedmont. Although
there are dozens of nebbiolo clones and nebbiolo is prominent in and
famous for producing wines like Barolo, Barbaresco and Gattinara, the
reality is that this variety makes barely 3% of all the wines produced in
Piedmont. There are twice as many acres planted with Dolcetto and ten
times as many planted with Barbera.
Part of the reason for this, in spite of its reputation, is that nebbiolo is
one of the more problematic grapes for both vineyardists and
winemakers. It is very sensitive to both soil and geography and can yield
wines that vary widely in body, tannin and acidity, as well as aroma and
flavor complexity, when grown in only slightly different locales. A very
late-season ripener, the vines need the best exposures, especially in
cooler climates, in order to reach maturity. It performs much better in
calcareous rather than sandy soils. Nebbiolo grape skins are thin, but
quite tough and fairly resistant to molds and pests.
Some winemakers feel that nebbiolo is even more difficult to work with
than pinot noir. It can be changeable, moody and unpredictable while
undergoing typical cellar and aging procedures.
Nonetheless, wherever vintners aspire to producing wine inspired by
Barolo, nebbiolo is also grown, including Australia, California, New
Zealand, South America and South Africa. Argentina has the largest
acreage planted, but no region outside Italy has yet shown much potential
for high quality wine production from this grape.
Typical Nebbiolo Smell and/or Flavor Descriptors
Varietal Aromas/Flavors:
Herbal: floral, truffle
Terroir: truffle, earth
Fruit: blackberry, cherry
Processing Bouquets/Flavors:
Oak: oak, smoke, toast, tar, vanilla
Spice: smoke, tar, anise, licorice
Bottle Age: earth, leather, cedar, cigar box
(Copied indiscriminately from: <a href="http://www.winepros.org/wine101/
<br / target="_blank"> grape_profiles/nebbiolo.htm">http://www.winepros.org/wine101 /
grape_profiles/nebbiolo.htm</a>)
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