Rechercher...
Focus on endemic grape varieties
Vermentinu is certainly the most precious white grape variety on the island and in Mediterranean vineyards. It produces top-of-the-range white wines, pale yellow with green hues, with an elegant, complex bouquet in which notes of white flowers (hawthorn, acacia) and yellow flowers (broom) mingle with those of white fruit (pear, apple, quince), dried fruit (almond), citrus and exotic fruit. On the palate, they are perfectly balanced, full-bodied and long.
Originally grown in southern Corsica, this grape variety, which is included in the AOP (except Patrimonio and IGP) Île de Beauté grape varieties, produces pale yellow or even golden yellow wines with green highlights. Their wide range of aromas - grapefruit, exotic fruit, apricots, candied orange, flowers and white fruit, honey - varies according to the stage of ripeness of the grapes. These aromas combine to give Biancu Gentile wines their beautiful expression. The wines reveal body and length, good balance and freshness.
This grape variety is included in the AOC (except Patrimonio) and IGP Île de Beauté (Isle of beauty). It was originally grown in Haute-Corse (Nebbiu, Balagne and Cap Corse). Wines made from Genovese are pale yellow with green highlights, with a very pleasant but not exuberant nose of white flowers, fruit and citrus. On the palate, they can be taut and firm, with good balance, fullness, body, concentration and length.
CODIVARTA
Codivarta was originally grown in Cap Corse. This variety produces light yellow wines with pale green highlights. The nose is not very exuberant, but the aromas are rather fine, like flowers and white fruit, with occasional hints of citrus. On the palate, they can sometimes lack acidity and seem a little flat.
Niellucciu is the main grape variety in Corsica, particularly in the Patrimonio appellation, where it reigns supreme. Wines made from Niellucciu are deep red in colour, with a rich palette of aromas: black berries (blackcurrant, blackberry), red berries (raspberry, strawberry), dried fruits (hazelnut and toasted almond), woody notes, empyreumatic notes (coffee, cocoa), even balsamic notes (mint, liquorice). They are full-bodied, concentrated and robust, and can withstand several years without failing. Rosé wines are remarkable for the liveliness of their fruity notes (red berries, strawberries, redcurrants) and the sweetness of their spicy notes (cinnamon). On the palate, they are lively and sometimes even firm.
Mainly found in the south of the island, this black grape variety is the symbol of the great originality of Corsican wines. It has exceptional aromas of pepper, blackcurrant, cherry, liquorice, cinnamon, raspberry, orange, caramel, etc. The wines are cherry to ruby red, with a light structure and a smooth, powerful flavour. The taster will find length and complexity. In the rosé, notes of red fruit, exotic fruit, flowers and spices combine to form a bouquet of incomparable delicacy. On the palate, the balance is particularly interesting: the wines are fresh, smooth and fine.
ALEATICO
This variety has long been present in Corsica, mainly in Patrimonio, Cap Corse and the Côte Orientale. At its best, this variety produces rather dark red wines with exuberant, original aromas dominated by muscat, rose and lychee. On the palate, harmony reigns over a light structure sustained by good balance. When blended, Aleaticu brings notes that reinforce the product's uniqueness, but may also surprise with their floral and muscat character. Aleaticu's natural acidity and powerful aromas make it a good candidate for making sweet red wines. When vinified as a rosé, Aleaticu brings an unusual character, with aromas of lychee and rose.
Traditionally grown in southern Corsica (Sartène and Ajaccio), Minustellu wines are brightly coloured, a deep red with black cherry and violet highlights. Their nose is expressive without being exuberant, typical of black fruit (blackberry, blueberry), small red fruit (cherry), dried fruit (almond) with light spicy or even balsamic (mint) or empyreumatic (cocoa) notes and sometimes floral (violet). On the palate, after a fine opening, they are full-bodied, with tannins that are present but supple and silky. This variety can be used pure or blended. It will strengthen the structure of the Sciaccarellu and round out that of the Niellucciu, without altering the typical flavours. The resulting wine is pleasant, expressive and well-balanced. As a rosé, Minustellu produces musts whose bright, deep colour can enhance some juices that are too pale.
Originally grown in the extreme south of the island. Wines made from Carcaghjolu Neru are deep garnet red in colour, quite aromatic with notes of red and black fruit (blackcurrant), slightly spicy and a vegetal character reminiscent of laurel and undergrowth. On the palate, these wines are full of character, with tannins that can sometimes seem a little rustic in rich soils, but without being harsh. Vinified as a rosé, Carcaghjolu Neru produces wines that are slightly vinous, with notes of light caramel and even some rather peculiar notes of camphor.
This variety is used to make dry white wines, vins doux naturels and sparkling wines. It can be used in blends (with a small percentage) to add aromatic nuances to neutral wines. Muscat à petits grains blancs has a high sugar potential with a good balance of acidity and an intense, powerful yet delicate flavour. It is character ised by its varietal muscat aromas of rosewood and lychee. These guide the fruity notes of citrus, exotic fruit, flowers, honey, stewed fruit, candied fruit and almonds, with herbal notes of verbena and lemongrass.
SPARKLING WINES OR THE ART OF TRAPPING BUBBLES
Legally, this refers to all sparkling or effervescent wines that contain carbon dioxide in the form of a gas dissolved under pressure. It is kept in the wine by the hermetic closure of the bottle and is only released when the bottle is uncorked. They are found in almost all French wine-growing regions and are associated with an appellation area and a winemaking technique defined by regulatory specifications. The best known is champagne, while crémant is produced in eight French regions, as is Vouvray... Sparkling wines are produced in Europe and the United States, as are German Sekt, Spanish Cava, Asti Spumante and Prosecco in Italy. The categories of sparkling wine depend on the pressure contained in the wine: champagnes, crémants, quality sparkling wines, semi-sparkling and aerated wines. Two techniques are used to obtain carbon dioxide, the first by adding sugars (traditional method and closed vat method) and the second without adding sugars. The traditional method, known as the "champenoise" method, is used for champagnes, crémants and Vouvray. Once the base wine has been produced, the bubbling process takes place in the bottle. The base wine is bottled, then sugar and yeast are added to produce the "liqueur de tirage". In the closed vat or Charmat method, the still wine is transformed into sparkling wine by the action of the second fermentation in a stainless-steel vat of around 700 hectoliters. To obtain carbon dioxide without adding sugar, the ancestral or rural method is used. The wine does not foam. Exogenous carbon dioxide is added continuously to melt into the wine, then stabilised and chilled to -2°C. The gas dissolves instantly in the wine.
MasterChef N21 July-August-September 2023
©Source Mastercherf Juillet / août / septembre 2023
