CHAMLIJA Papaskarasi et narince

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CHAMLIJA Papaskarasi et narince

  1. 1. The revival of Turkish grape varieties Kırklareli - Thrace Papaskarasi & Narince Talk & Taste by Zeynep Arca Salliel - Arcadiavineyards Wine Mosaic at Vinisud Wed, 26 feb. 2014
  2. 2. Turkey More than 1200-1500 grape varieties, among them 600-800 genetically different *About 20 known wine grapes
  3. 3. ORIGIN : TOKAT • Name : Delicat • Decrease because of Phylloxera and demand drop as of 1991 • Table and Wine grapes • Adaptability
  4. 4. NARINCE
  5. 5. Where is our grape variety ? • .
  6. 6. Where is our grape variety ? KIRKLARELI • .
  7. 7. OurVineyard
  8. 8. NARINCE – Total Production 6,150 tons – Also planted in Thracian, Aegean and Central Anatolia
  9. 9. NARINCE List of Vitis vinifera cultivars sharing half of their alleles at each of the 20 nSSR markers analysed on 2344 genotypes from the INRA domaine de Vassal Grapevine Repository
  10. 10. NARINCE – Adaptability – Big and round berry – Gold when mature
  11. 11. How do we work ? • Low yield • Oxidation sensitive • Pressurage en entier • Barrel ageing or not
  12. 12. PAPASKARASI
  13. 13. Thrace Karalahna, Karasakız, Vasilaki
  14. 14. ORIGINE: THRACE- Üsküp- Kirklareli? • Name : Le Noir de Pretre • Old variety • Table / Wine • Not adaptable
  15. 15. PAPASKARASI List of Vitis vinifera cultivars sharing half of their alleles at each of the 20 nSSR markers analysed on 2344 genotypes from the INRA domaine de Vassal Grapevine Repository
  16. 16. Where is KIRKLARELI? • .
  17. 17. Export in 1894
  18. 18. A great wine until 70’ • We talked about it colour in Ottomans poetry, de Divan • Michel Brion, study about Thracian Papaskarasi between 1938 -1946
  19. 19. PAPASKARASI • Popular variety until 70’s
  20. 20. How do we work? • Uskup Vineyards- 35 years • Strandja Massif, granit • Bush vineyards • Low yield • Light press 0.6 bar max • Barrel ageing
  21. 21. Tasting - Sauvignon Blanc Narince 2012 Grape Variety S.Blanc (65%) + Narince (35%) Alcohol 13,50% pH 3,5 Residual sugar (g/lt) <1,0 Acidity (g/lt as tartaric acid) 5,1 Harvest date 03.09.2012 for SB + 27.09.2012 for Narince Fermentation time and temperature 16 days at 15C for SB + 21 days at 15 C for Na
  22. 22. Tasting - Narince 2013 Grape Variety %100 Narince Alcohol 13,00% pH 3,4 Residual sugar (g/lt) <1 Acidity (g/lt as tartaric acid) 6,45 Harvest date 06.09.2013 Fermentation time and temperature Cold fermentation during 26 days, than 53 days elevation sur lie
  23. 23. Tasting – Papaskarasi – 2013 Grape Variety Papaskarasi Alcohol 13.5 pH 3.35 Residual sugar (g/lt) zero Acidity (g/lt as tartaric acid) 6.0 Harvest date October 13, 2013 Fermentation time and temperature: 5 days cold soak, 5 days fermentation at 24 degrees,

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