moravian and czech wines - world bulk wine exhibition · 2019. 12. 10. · hugh johnson about...
TRANSCRIPT
Ing. Petr Hloušek Amsterdam 2019
The winemaking in Czechrepublic and fortified wines
The heart of the Europe
The cool climate region
•The average of temperature is 10°C
•500-700 mm of the rain
•1300-1400 hours of the sun
The climate conditions(Data per year)
The geological conditionthe soil & elements
• Moravian region (Ca, Mg,B)• Slate, granite, clay and gravel
• Limestone,saliva, sand, sandstone, loess
• Bohemian region (Ca, P, As, K• Slate with vulcanic admixtures
• Cretaceous sediments, saliva and dolomites
• Sandstone, marlstone, loess
• Vulcanites, metavulcanites, tuffs
The geological map
The history of viticulture in the Czech lands
Roman legions reached the current territory ofthe Czech Republic during the reign of the
Emperor Probus (276-282)
The Great Moravian Empire (833-906)
(pruning knives, seeds for planting)
More History1358 - King Charles IV., King of Bohemia and
Holy Roman Emperor, ordered by his decree to plant vineyards in Prague district
1516 - detailed vineyard rules
and regulations
Czech Wine law
Based on Austrian and Germanwine act…
The present time
Hugh Johnson about Moravian Wines
Moravia is a small, fun-loving,
wine-adoring region,
teeming with many small cellars
There are both classic and indigenious varietals
Rich, vibrant, dry white wines of a quality to equal the great wines of Alsace or from the Loire
Quality wine pyramide
Ice wine/Straw wine
Selection of berries
Selection of grapes
Late harvest
Kabinett
Quality wine
The current production potential(for 2017)
planted vineyard area 17 903,2 ha
grubbed-up vineyard area 170,4 ha
vineyard area with the right to be re-planted 252,5 ha
vineyard area with existing planting rights 158,5 ha
total production potential 18 662 ha
The review(thousands Hl.)
The vintage 2013 2014 2015 2016 2017
The production 650 536 819 617 635
The import 1594 1639 1594 1405 1608
The export 247 195 107 61 107
The self-sufficiency
31,4% 25,2% 39,2% 28,7% 30,6%
The consumption
Czech republic Europe
The production of wine
63 % white wine
28 % red wine
9 % rosé wine
The structure of the vineyard area by the category (2017)
The category of varieties Area (ha)
White must 11,367.06
Red/black must 5,751.35
Table 44.19
Roostock 35.44
Total 17,198.04
The most planted varieties
The age structure of the vineyards
Old vineyards30-50 years
Old vineyards up to 50 years Young vineyards up to 4 years
Young vineyards up 30 years
Young vineyards 4-10 years
The yield/ha x average of decade
•2017 is 79 744 tonnes=5,05 tonnes/ha
•1 kilo of the grapes = 0,8 Euro
The yieldThe average of decade
The
yiel
d/h
a
The vintage
The practical partCzech fortified wines
• Made by the early fortification with 96 % alc. non aromatic brandy from czech distillery R. Jelinek
• Added approx. on 4-6% alc. in juice up to 16 % alc.
• Stored minimally 2 years in moravian/french barrels
Muškát moravský (Moravian Muscat)
•Crossing of Muscat Ottonel x Prachtraube
•Since 1987
•Ripening early
•Typical muscat aroma
•Contains mainly monoterpens
Juveano•Muškát Moravský
•2016
•15 % alc.
•76 g/l residual sugar
•5,4 g/l acidity
•The reductive style
•2 days on the skin contact
•Stored in stainless steel tank for 1 year
•Light gold colour, citrus,nectarine,white peach flavour, honey notes
Solera•Muškát Moravský
•2003
•16 % alc.
•96 g/l residual sugar
•5,1 g/l acidity
•The oxidative style
•2 days on the skin contact
•Still stored in small moravian oak barrel
•The gold-amber colour, raisins, honey notes, nuts, propolis, fig marmelade, blood orange
Alibernet
•Crossing of Cabernet Sauvignon x Alicante Henri Bouschet
•Ukrainian variety from Odessa
•Crossed in 1950
•Cabernet notes, black currant,blackberry, greenes-grasyness
•Contains pyrazines
Lokus červený•Alibernet
•2016
•16 % alc.
•56 g/l residual sugar
•4,9 g/l acidity
•Stored 2 years in barrique barrels
•Deep purple colour, over ripened black currant, blackberry, blueberry, dark chocolade, spiciness–clove, vanilla pod
Lokus červený•Alibernet
•2011
•16 % alc.
•65 g/l residual sugar
•4,4 g/l acidity
•Still stored in barrique barrel
•Intense deep colour, Tercial notes, spiciness – bay leaf,almond, dried dates and plumbs, dark chocolade soft tannins
Cabernet Moravia
•Crossing of Cabernet Franc x Zweigeltrebe
•First czech Cabernet
•Crossed in 1975
•Since 2001 in Czech registration
•Contains mostly methoxypyrazines
•Green paprika, grassy notes,poppyhead,blackberry, black currant
Lokus červený•Cabernet Moravia
•2016
•16 % alc.
•48 g/l residual sugar
•4,5 g/l acidity
•Stored 2 years in barrique barrels
•The way to tawny style
•Black cherry, plumbs, sweet red paprika, white pepper
•Savoury taste, medium body
Lokus červený•Cabernet Moravia
•2011
•16,5 % alc.
•45 g/l residual sugar
•4 g/l acidity
•Still stored in barrique barrel
•Tawny style
•Cabernet notes,warmed strawberries, milk chocolate, spiciness, oak tannins
The sources
• https://cs.wikipedia.org/wiki/Podneb%C3%AD_%C4%8Ceska
• https://www.wineofczechrepublic.cz/nase-vina/historie-a-fakta/statistiky-a-fakta.html
• http://www.jstavek.cz/
• http://www.znalecvin.cz/
Thank you for the attention