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 and weather how the quality is affected

Wine and weather: how the quality is affected

Wine and weather maintain a deep relationship that begins in the location of the vineyards, continues both in the choice of the varieties planted and in the final maturation of the grapes each year and ends in the characteristics and styles of the wines that are made with them.

Wine and good weather

The final objective of viticulture is to obtain a harvest of quality grapes, that is, healthy and ripe, that allow the production of wine.

To obtain these grapes we need vines that each year can grow and develop until their vegetative cycle is complete.

In order to complete this process, the vine needs five basic elements. The heat, of fundamental importance, the solar light to combine carbon dioxide and water during photosynthesis and the nutrients that it obtains from the soil.

Of all the above, temperature is the most important individual climatic element for the development of the vine since a prolonged period of mild average temperatures is required to achieve adequate maturity of the grapes.

This climatic requirement is what decides the distribution and location of the vineyard throughout the planet.

The great wine-growing regions are located in two wide strips of surface that are known, from the point of view of the weather, as the Temperate Zone of the Earth.

  • One in the northern hemisphere, which goes from the Arctic Circle to the Tropic of Cancer, occupying vineyards between 32º and 51º latitude.
  • Another in the southern hemisphere, which goes from the Antarctic Circle to the Tropic of Capricorn, occupying vineyards between 28º and 42º latitude.

This uneven distribution of latitudes is mainly explained by the difference in landmass in both hemispheres.

Cooler weather vineyards produce many of the most prestigious drinks

In vineyards located in cooler weathers, maturation is the key factor year after year.

The varieties that are planted are mainly of shorter maturation cycle and of earlier maturation, to avoid the spring frosts and the rains and colds of the autumn that can diminish or ruin the harvest.

In principle, these climatic conditions are more suitable for planting white varieties.

The vegetative cycles of the selected varieties must perfectly match the climatic conditions to obtain quality fruit.

These regions tend to have a high daily temperature range in the vineyard. In these areas, the terroir has a great relevance since the most favorable places will offer more reliable ripening of the grapes, over the years.

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

Wine glasses types and characteristics of every one

Wine glasses: types and characteristics of every one

Selecting between the different types of wine glasses the right one for you can be confusing and daunting; admittedly, there’s a lot of choices out there.

You’re able to choose tall and small, thin and wine glasses, large and small capacity glasses, the list goes is long.

Just how vital are the look of the wine glass vs the function and how tall or short the stem is. Does the glass affect the taste of the wine?

Keep reading to discover everything you need to know about the types of wine glasses and how to choose the right type of glass for you.

How does a Wine Glass function?

From a starting point, there are two different types of wine glasses, stemmed and stemless.

There are three parts to every stemmed wine glass:

  • Base – This is also referred to as the foot; this part is required to keep the wine glass standing and stable.
  • Stem – This is the functional part that the user holds (very important!); it keeps the base and the bowl together.
  • Bowl – This part is the most important; this holds the wine. We recommend filling the glass (red, white, rose, and all of the above) to the widest point of the bowl; this maximizes the wine’s contact with the air as you need space above the wine (to the top of the glass) to collect the aromas.

Different types of Red Wine Glasses

Red wine glasses are generally more oversized in height and more significant in bowl size than those for white wine; this allows the wine to come into contact with more oxygen.

Red wine tends to require ‘opening up’ more; therefore, the larger-size bowl allows the wine to breathe a lot more as the aroma and flavors are released.

Most glassware manufacturers offer grape and regional specific wine glasses designed especially for that particular style of wine. This is great if your preferred choice is a specific style or grape type, but not so good if you don’t have a particular kind of wine you generally opt for. In this instance, an ‘all-round’ or ‘universal’ wine glass would be ideal as these types of glass shapes work well for various styles of wine.

Bordeaux / Cabernet

This glass style is the tallest, and the bowl shape is designed for bold red wines, such as Bordeaux, Cabernet and Merlot. A broad base and medium/large stem hold a large bowl that tapers/closes at the opening.

The design allows a more significant amount of oxygen to contact the wine; ethanol evaporates. The wider opening makes the wine taste smoother and brings out the fruit flavors.

Syrah / Shiraz / Sangiovese

This glass style is shorter than the above with a smaller bowl, designed for medium to full-bodied red wines; harsh flavors and spice are softened because the wine is designed to hit your palette more gradually from the smaller opening. The narrower bowl tends to taper slightly more, which helps to trap the aroma.

Burgundy / Pinot Noir

The widest and shortest of the most commonly used red wine glasses is designed for Burgundy and Pinot Noir. A shorter stem and wide bowl helps collect the bolder aromas and directs the intense flavors to the correct part of your tongue. Because of this, a larger surface area is apparent that allows for a more significant amount of oxygen to contact the wine.

Different types of White Wine Glasses

White wine glasses are generally smaller in height and bowl size when compared with red ones; this allows the wine to be in closer contact with your nose as the aromas are much lighter.

Sauvignon Blanc / Riesling White

You generally find that Sauvignon Blanc and Riesling wines can be served in the same style and shape glass. The mid > long stem and the narrow bowl will taper in slightly. The smaller bowl makes it easier to detect the concentration of aromas in the wine whilst minimizing the amount of oxygen in the glass.

Chardonnay White

Glasses designed for Chardonnay are predominately the complete opposite to the above Sauvignon Blanc and Riesling. Chardonnay glasses have a large bowl, similar to that of the Burgundy / Pinot Noir but slightly smaller and feature a much shorter stem. This larger bowl allows for a big surface area to be created, ideal for full-bodied white wines such as oak-aged Chardonnay.

All-round / Universal Wine Glasses 

These are an excellent idea for someone looking to save space in their kitchen cupboards and don’t require all the varying shapes. For a user who likes a tipple of both red and white and different styles of both varieties, a universal all-round glass would be ideal.

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

Organic wine What is the difference with traditional

Organic wine: What is the difference with traditional

In recent years, organic wine has begun to open up a field in the wine industry in Spain and in many other countries.

It is a product that is characterized by putting into practice sustainable actions in its different stages of production, from the cultivation of the grape to the winery.

The purpose of the wine companies that are committed to this product is to promote so-called organic farming, that is, one that is respectful of the environment and the environments where the wine is made.

Currently there are several products that follow these requirements. Just take a look at the markets to find fruits, vegetables, legumes or dairy products, among others, that are marketed under this label.

The wines that are made within the framework of organic farming must have the certificate of the corresponding entities.

To be able to circulate in the market with this designation, it is mandatory that they carry a label that certifies their environmental commitment and sustainable practices. We teach you to identify them!

Difference to an organic wine from a traditional one?

Some of the traditional wines, although they do not have the organic designation, are made under practices that respect the environment.

However, what makes organic wine truly different is that the control is carried out throughout the production chain, not only in the cultivation.

To give us an idea of how organic wine producers act, we will tell you some of the characteristics of its production:

  • Natural fertilizers are used for the vineyards, as far as possible generated by the biomass of the crops.
  • The use of damaged grapes in the harvesting process is prohibited.
  • The cultivation plots do not contain pesticides or chemical additives, which makes the grapes that are produced healthier.
  • No machinery is used during sowing or harvesting, including tractors for plowing. The whole process is manual.
  • During clarification, carbon levels should be minimal.
  • The stoppers of the bottles must be made of natural cork.
  • Labels must clearly specify the ingredients of the wine and its production process

How to know if a wine is ecologic?

Look for the certification!

It is the only way to know that you are truly taking 100% organic food. It is the most effective way of guaranteeing the quality of the product and, in addition, it ensures that it has been cultivated or produced strictly following a series of specific procedures and regulations that the European Union dictates in the case of Europe.

In fact, one of the main missions of the administration is to ensure the quality of this type of food and to convey confidence to consumers.

This is the seal that identifies organic farming products in Europe. It is always accompanied by another stamp from the certifying body of your country of origin.

Fair Trade also tends to follow the guidelines of this type of organic production.

That is, its producers, in addition to worrying about the creation of optimal working conditions for the personnel in charge of the harvest, also promote actions such as the proper use of natural resources, saving electricity and water and recycling waste, among others. .

Some come from Latin American countries such as Argentina or Chile, where the development of associations of small producers is encouraged.

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.