Raboso Wine characteristics and history

Raboso Wine: characteristics and history

Raboso wine is made from the grape that bears the same name. The raboso grape is a very old red grape variety with marked acidity.

This grape is native to the Veneto region. There it is known as Raboso Piave and, descending directly from this variety, we find the Raboso Veronese.

What is Raboso wine?

Some say that the untamed and tough character of this wine is a reflection of the people who live in this region of eastern Veneto, near the Piave River.

The Raboso vineyard is capable of withstanding the adversities of the area, and that is why it has come down to us stronger than ever.

This has meant the passage of this variety from the table of local workers to the most prestigious restaurants.

This wine is alien to fashion; it has a powerful character of its own with deep roots in the history of its land.


The raboso wine is a wine with excellent acidity that presents long-lasting and rustic tannins. This provides very authentic wines, ideal for those who seek terroir in its purest form, as this wine stands out precisely for that, because it reflects the properties of the land in which its grapes are grown.

Among the varieties of raboso wine, we find dry reds under the D.O. C. Piave, which are wines aged in barrels that provide a high impact of acidity and tannins.

Within this variety is the D. O. C. G. Malanotte, which presents a mixture of fresh grapes with raisins aged in wood.

These Malanotte wines, unlike those of the classic Piave appellation, are more friendly and enveloping.

The raboso vine has a large, winged and long raceme. It is composed of berries with thick bluish-black skin and medium size. Its flavor is somewhat sweet but harsh on the finish.

The intense ruby ​​red color and the aromas of red fruits and berries are characteristic of the wines made with this grape.

It is an ideal wine to pair with game meats, red meats, aged cheeses and grills. It also accompanies risottos very well thanks to its acidity and tannic taste.

It’s also a wine made from late-ripening and flowering vines, with a high aromatic potential and a medium-high alcoholic strength.

History of the Raboso wine name

There are several possibilities as to the origin of the name of the raboso wine.

On the one hand, it can refer to a tributary of the river Piave, although, on the other hand, there are those who maintain that the Venetian name “rabbioso” is due to its indomitable attitude and its strongly acid taste.

Despite being the raboso grape one of the least known, it is, after the corvina, the native variety of red grape most representative of the Veneto area.

To be more exact, this variety corresponds specifically to the eastern part of the region, the Plain du Piave, to which the hills overlooking the Alps give way.

This plain of the Piave descends directly towards the Venetian lagoon. It is an area where the rain is frequent and abundant and the soil is alluvial, so the grapes grown there are rustic and resistant.

For this reason, this variety of grape is one of those that has a later maturation, which becomes a more robust and concentrated variety.

Did you know about the existence of Raboso wine?

Australian Wine exports keep strong despite weather

Australian Wine exports keep strong despite weather

Australian wine exports declined by 4 percent in value to $2.77 billion in the 12 months to March 2021, compared with the previous corresponding period.

This driven principally by the toll taken by high Chinese tariffs, according to an Australian Wine Report released on April.

Export volume declined by 1 percent to 724 million liters.

While the average price per liter for wine exports declined by 3 percent to $3.82 free on board.

Australian Wine Chief Executive Officer Andreas Clark said the decline in exports was due principally to a steep decline in exports to mainland China.

As well as the cumulative effects of three consecutive lower vintage in Australia leading to less volume available to export.

‘Notwithstanding the impact of China’s tariffs, we were still looking at a potential downturn in exports over this period simply due to the supply situation’, Mr. Clark said.

Mr. Clark said exports to China for the December 2020 to March 2021 period were just $12 million compared to $325 million in the comparable period a year ago.

‘As the tariffs apply to product in bottles under 2 liters, the decline in exports to China was mainly in bottled exports.

This, along with increased unpackaged shipments to other markets such as the UK, resulted in a drop in the share of bottled exports in the export mix.

From 46 percent of total volume in the 12 months ended March 2020 to 41 percent in the same period in 2021. This led to the decline in the overall average value of exports.’

Mr. Clark said on a more positive note there had been significant growth in exports to Europe, which was up 23 percent to $710 million, the highest value in a decade.

‘There was also growth to North America, up 5%.

Source: Wine Australia

Wine pomace could be given a second life says a study

Wine pomace could be given a second life says a study

As vintners and scientists search for ways to increase the sustainability of farming and winemaking practices, some are looking to give grape pomace, or marc, new life.

This often forgotten byproduct of winemaking accounts for thousands of tons of waste annually.

Past research has suggested numerous alternative uses, however, from grapeseed oil to biofuel to beauty products.

Now a recent study has found that this wine byproduct of skins, stems and seeds could be a potential health supplement.

Some researchers at University of California at Davis found that pomace from Chardonnay grapes contains significant amounts of oligosaccharides.

This is a type of carbohydrate found in a variety of plant and human tissues.

Studies on oligosaccharides have found that the compound helps promote immune and intestinal health.

It is an ingredient in breast milk that feeds a strain of bacteria in infants’ intestines that helps build immunity against illness and disease

Historically, pomace has been used to make a diluted wine product called piquette.

Enjoyed by harvest workers, the low-alcohol drink is made by mixing pomace and water.

Some vintners have also found use for it in composting or for animal feed.

Because pomace can account for up to 30 percent of a grape’s total weight, its disposal poses some environmental concerns.

Numerous efforts have been made to find some alternative uses.

The new study, led by food science professor Daniela Barile and master’s candidate and lead author Amanda Sinrod, looked to tackle the waste problem by determining which beneficial compounds in pomace might be harnessed.

“It is all about sustainable wine production and finding a second life for wine grapes,” said Barile in a statement.

“Early results are encouraging that marc (pomace) could be a valuable source for oligosaccharides and other compounds that support health and nutrition.”

Source: Wine Spectator

Purple wine the wine that it's expanding its range

Purple wine: the wine that it’s expanding its range

Purple Reign, sold by Western Australia-based Masstengo, gets its vibrant lilac hue from the infusion of the botanicals, which are also designed to minimise the use of sulphites.

Bottled at 12% abv and sold in Australia for A$21 per bottle, the wine is a blend of grapes sourced from Western Australia’s Margaret River and Great Southern wine regions.

According to the Purple Reign website, it has ‘a hint of grass and a touch of minerals, with a perfect balance of natural acidity and freshness, complemented by a crisp, dry finish’.

The site adds: ‘The palate shows a textural mouthfeel, which lingers to a refreshing, earthy finish, with a subtle, flinty flourish.’

Purple Reign was launched at the 2019 Royal Easter Show in Sydney.

With the entire initial production run selling out before the end of the show, Masstengo said.

Now the company has launched a Purple Reign dry sparkling wine and Free Reign.

A more conventional-looking organic and preservative-free Shiraz from Margaret River. Both are priced at about A$25 per bottle.

Masstengo was established ‘to push the boundaries of winemaking with an aim to remove synthetic additives that cause harm in humans.

Like sulphites, and replace them with safer, more beneficial alternatives’, the company says.

Founder Tim Macnamara studied for a Masters in environmental sustainability and worked as a wine representative.

While business partner Ross Stewart has a science background and previously specialised in organic, biodynamic and preservative-free wine.

In 2016, the Spanish makers of a blue ‘wine’ called Gïk fell foul of EU regulators, who ruled that they could not label it as wine.

Gïk was produced using red and white grapes from Castilla la Mancha and Rioja, and was infused with a plant-based dye and sweeteners.

In 2018, another blue wine ‘Vindigo’ was launched in France

Source: Decanter

Italian vineyards hit by the same cold as French ones

Italian vineyards hit by the same cold as French ones

The same cold front that damaged vine buds in an estimated 80 percent of French vineyards two weeks ago also struck Italy, leading Italian vintners report.

Piedmont and Tuscany were unable to escape freezing temperatures over several nights.

However, the damage was heterogeneous, depending on grape variety, elevation and how much the vines had grown since warm temperatures arrived in March.

“The damage is like the spots on a leopard—widespread but only hitting early varieties exposed to the warmer sides of the hills and below a certain elevation, as cold air goes down,” reported Antonio Michael Zaccheo Jr. of Carpineto, whose five estates are located in Montepulciano, Montalcino, Chianti Classico and Maremma.

Tuscan vineyards troubles

The frost was deadly this year because a warm March sparked many vines to start growing early.

When a cold snap brought several nights of freezing temperatures April 6, 7 and 8, the young buds suffered.

Frost tends to strike vines on valley floors and lower parts of hills more, because cool air settles there.

“Sadly, Sangiovese was already budding in many of our vineyards.

So for us the shoots from at least 50 acres suffered anywhere from 50 percent to 90 percent damage,” said Zaccheo.

“In the Vino Nobile appellation I would guess at least one-quarter of the surface at lower elevations had similar damage.”

Carpineto’s vineyards in Montalcino are at higher elevations and his Chianti Classico estates are in cooler areas.

Thus were not affected. However, an experimental plot of Teroldego in Maremma was devastated, and Zaccheo estimates 50 percent damage to the Merlot there, while Vermentino was spared.

Gaja’s properties include vineyards in Barolo, Barbaresco, Montalcino and Bolgheri. Co-proprietor Gaia Gaja estimates the damage from the frost was minimal in Piedmont and Bolgheri, but some of the vineyards in Montalcino, particularly near Torrenieri were hit. “We had no damages in the Tavernelle area [surrounding their Pieve Santa Restituta cellars],” she said. “It is in the southwest portion of the denomination at [1,155 feet] altitude and temperatures reached [30° F].”

Source: Wine Spectator

Space wine the wine that spent a year on ISS

Space wine: the wine that spent a year on ISS

Twelve bottles of Petrus 2000 returned safely from their adventure in space, before being flown to Bordeaux for analysis.

Their voyage was part of a research project led by start-up Space Cargo Unlimited and also involving the University of Bordeaux’s wine institute, the ISVV.

The identity of the bottles has been a closely guarded secret, but Space Cargo Unlimited confirmed yesterday, that it chose Petrus 2000 for the mission.

An initial tasting hosted by the ISVV in March saw 12 tasters get 30ml samples of the space and earth wines.

‘The earth wine was exactly how you would expect it to taste,’ said Jane Anson.

She said that the wine sample was delicious but was perhaps two to three years more evolved.

‘There were more floral aromatics and the tannins were a bit softer and more evolved,’ she said, but added, ‘I just tasted one bottle from the space station, so I can’t guarantee there isn’t bottle variation.’

Professor Philippe Darriet, of the ISVV’s oenology research unit, said in a summary of the tasting:

‘Unanimously, the two wines were considered to be great wines, which means that despite the 14-month stay on the international space station, the “space wine” was very well evaluated sensorially.’

He said the panel identified some differences in smell and taste, as well as color, but that these varied according to each taster’s ‘sensitivity’.

Samples of the wines were due to undergo chemical analysis in addition to tastings, to allow researchers to explore variations.

Darriet said the team hoped to publish findings in an international scientific journal.

Space Cargo Unlimited was keen to highlight that it didn’t involve Château Petrus in its choice of which wine to send into orbit.

A bottle of Petrus 2000 had a global average retail price of $6,488.

Source: The Decanter

Factors that affect the quality of wine

Factors that affect the quality of wine

Whenever we refer to the quality of the wine, we must speak of a series of factors or elements that intervene, in a decisive way, in the achievement of the product -wine-.

Each one of them plays a fundamental role in the elaboration of the broths, and the sum of all of them will be the final result of a great wine.

Surely you will find some other factor that influences or intervenes, even in a lower percentage, but all of them play a role of great relevance.

Factors that affect the quality of a good wine

Among the factors that affect the quality of the wine, we have natural factors and more human factors

Natural factors

The land

The soil where the vine is planted is made up of different rock particles of different sizes, organic matter, nutrients, and minerals.

Speaking of viticulture, when soil is poor in nutrients it is much better for the quality of the wine, that it has good drainage and that it has the ability to retain the water necessary for the plant are essential elements for the wine.

The climate and weather

It is vitally important that you know the difference between climate and weather.

So, the climate is the average of weather characteristics over a period of time of several years.

Time is the alterations that occur within these characteristics.

One thing is clear: the warmer the climate, the more powerful the wines that grow there will be, they will have more body and more alcohol; however when it is cold the wine is born more acidic and refreshing.

Grape varieties or types

The variety of the grape is essential to determine what character the wine will have.

Well, only one of them, known as Vitis Vinífera, is used to make wine.

It is very important that we take into account the type of grape that is used since it will affect the quality of the wine, they will be the ones that will offer a unique and incomparable flavor to the wines. It should be said that a wine can be produced directly from a single type of grape or from a variety of them.

Human factors affecting wine quality


Once the grape harvest or collection has been carried out, the good knowledge of the winegrower and the oenologist is essential and decisive in the quality of the wine. In this process, we talk about the temperature in the fermentation, the filtering and clarification process, a possible mixture of varietals, type of barrel for aging.

Within this point, we can also talk about the aging and evolution of wine.

When we talk about aging in oak barrels, the wines obtain the tannins and aromas of the wood that give them greater complexity. The wood allows oxygen to pass through, so the wine also ages. Only the wines with the greatest structure and concentration will be those that can withstand long aging periods.

If we talk about an evolution in the bottle, the result is different: the wine will be rounded and perfected. If we leave it in the bottle for 5 to 10 years (depending on the wine, of course), it can reach its highest degree of quality, then it will begin to slowly decline.

Brown stink bug invasion threats UK wineries

Brown stink bug invasion threats UK wineries

Experts have warned of a new threat to UK wineries and fruit crops after discovering the brown stink bug in the country.

One of the bugs was caught in the Natural History Museum’s wildlife garden in London, as part of a wider study project involving the museum and the horticultural research institute, NIAB EMR.

A member of the public in Surrey, south-east England, also reported a brown stink bug in her home.

While the brown stink bug isn’t considered a health risk, the fast-breeding pests are capable of damaging crops, including wine grapes.

Their scent can leave its mark on wine.

Max Barclay, an entomologist at the Natural History Museum, told that ‘If you have a bunch of grapes that contain brown stink bugs and you grind them up into wine, you get the smell of stink bugs in the drink.’

They can also damage grapes in the vineyard, paving the way for rot and ultimately lower harvest yields.

Native to south-east Asia, the brown stink bug is already resident in parts of Europe and the US.

‘Brown stink bugs breed very fast, have a long life, and the adults can fly,’ said Barclay. ‘They aren’t harmful, just mildly unpleasant.

‘They have the opportunity to invade as part of their biology,’ he added.

Some information about the brown stink bug

The pests hibernate during the winter and if they hide in wooden pallets or shipping crates, they might hide in something which can subsequently be moved abroad’, he said.

It’s thought global warming has also helped the pests to find new homes.

As part of efforts to monitor the situation, Barclay asked residents to report any suspected sightings of the flying stink bugs on the NHM’s UK biodiversity group Facebook.

They could be confused with the native green shield bug, which adopts a brown color in winter, NHM said.

Source: Decanter

Aging of the wine what is this process

Aging of the wine: what is this process?

Every wine lover knows that time is a decisive factor in the flavor of a broth. A period that is responsible, in short, to refine or finish rounding your personality. But, going a step beyond all those phrases, quotes, and sayings about wine that testify how important time is, it is vital to understand what the aging of the wine is like. This way we will be able to fully understand its weight in the glass that we enjoy.

And it is that, as much as many believe that the aging of the wine is only an addition, nothing is further from the truth. It is not just the time that passes from the fermentation of a broth until it is ready to be savored. It is also a differentiating element in itself. A detail that, in the world of wine, goes far beyond a mere aroma or a certain flavor. It can, in fact, completely change the character of a certain broth.

Let’s see what the aging of the wine means. And what is even more important: how it affects the flavor and even the texture of a broth.

Stages of the aging of the wine

Surely, at some point, you have found yourself in the situation of choosing between different wines wondering what the differences are between Crianza, Reserva, and Gran Reserva. And yes: surely you also know that it is a mere matter of time. What is perhaps less well known is that this so-called aging time is not only a long and delicate process: it is also a complex moment responsible for conferring certain qualities on a broth.

The aging of the wine is carried out in two well-differentiated phases: the oxidative phase, which takes place inside the barrel; and the reducing phase, which is lived inside the bottle. For the correct aging of a broth, it is essential that it lives both. The time of each one of them depends more on the composition of the wine and the hand of the oenologist than on any other rule.

Let’s understand both phases:

Aging in barrels: it is probably one of the most delicate moments in the aging of any wine. During the barrel aging stage, not only the quality of the fermented must come into play. There are also other variables to consider, such as the material in which the barrels are made or their type of wood. The magic of barrel aging (aging of the wine in the barrel) is, fundamentally, that the wood gives the wine certain aromatic nuances that will become part of the tannins of a broth.

But not only the wood is the trigger for the chemical reactions that take place inside a barrel. In addition, the porosity of the wood and the passage it involves of oxygen is also key to the evolution of the wine inside. A fundamental factor to which two last details should be added: the humidity of the place where the barrels are located, and the lack of light play the rest.

Aging in the bottle: after aging in the barrel, it is time to rest inside the bottle. Its aging conditions are extremely similar to those of barrel aging: the bottles must be kept in cool, underground spaces with a stable temperature and in the absence of light. The ideal conditions for the wine to finish rounding itself, in part thanks to the minute amounts of gases that penetrate the interior of the bottle through the cork.

Throughout these two processes, the initial broth has undergone significant changes. It has not only changed its nuances or, even, but it has also been enriched with regard to the different aromas of the wine. It has also modified its color and texture. That is what is gained in the aging of the wine.

Brexit concerns about wine import papers

Brexit concerns about wine import papers

Post Brexit plans to introduce paper import certificates on EU wines from the 1 July are ‘worrying’, according to a letter sent to Victoria Prentis MP, the UK’s under-secretary of state for farming, fisheries, and food.

Requiring the certificates on top of the extra administration already caused by Brexit ‘will make wine more expensive for the consumer,’ said the letter.

It was shared on the Twitter page of the wine importer and wholesaler.

The letter includes dozens of signatories, such as Accolade Wines, Liv-ex, and supplier group Bibendum, with a range of retailers and merchants, including Fine & Rare, Farr Vintners, Lea & Sandeman, and The Wine Society.

Its focus is the UK government’s plan to introduce a ‘simplified import certificate’ for EU wines, as set out by the Brexit deal.

‘This would cause great damage to wine importing and retailing, as well as to hospitality, where over 60% of all wines sold are from European countries,’ the letter states.

At the center of the issue is the so-called VI-1 certificate, required under EU law on wines coming into the bloc from non-member countries.

It was initially feared that Brexit would mean VI-1s being necessary for all wines crossing the English Channel in both directions – which could have cost the UK industry an extra £70m, according to the Wine & Spirit Trade Association.

But the Brexit deal included a grace period, with the UK then set to introduce simplified forms from the 1 July.

The letter’s authors said wine is a low margin business and any extra administration adds to costs.

They said Brexit has given the UK government ‘an opportunity to remove entirely the requirement for VI-1s and for the EU simplified certificate’.

They said this move could ‘help our industry to survive in what are very challenging times.

Source: The Decanter