New World wine

New World wines are those wines produced outside the traditional winegrowing areas of Europe and the Middle East, in particular from Argentina, Australia, Canada, Chile, Mexico, New Zealand, South Africa and the United States (primarily California). The phrase connotes a distinction between these "New World" wines and those wines produced in "Old World" countries with a long-established history of wine production, essentially in Europe, most notably: France, Italy, Germany, Spain and Portugal. Alcoholic beverages were made by indigenous peoples of the Americas before the Age of Discovery. Indigenous peoples are known to have used maize, potatoes, quinoa, pepper tree fruits and strawberries to make alcoholic beverages. Despite the existence of species of the genus Vitis (to which Vitis vinifera belongs) in Venezuela, Colombia, Central America and Mexico, indigenous peoples did not ferment these species and therefore did not make wine. Spanish settlers in the Americas initially brought Old World animals and plants to the Americas for self-consumption in their attempt to reproduce the diet they had in Spain and Europe. A further stimulus for the production of New World wine in Spanish America might have been that European wines exported to the Americas were in general not transported in bottles nor sealed with cork which made them prone to be sour. Attempts to grow vines in the Americas began in Hispaniola during the second voyage of Columbus in 1494. Ferdinand II of Aragon, King of Spain, banned the planting of vines in Hispaniola in 1503. After the establishment of vines in Hispaniola in early 16th century vineyards were successfully established in Mexico in 1524. Hernán Cortés, conqueror of Mexico, promoted the establishment of vines and made it in 1524 a requirement for Spanish settlers that wanted to acquire land in the Mexican Plateau to establish vineyards in their lands. The growing of vines in Peru is known to have been ventured by Bartolomé de Terrazas and Francisco de Carabantes in the 1540s.

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Related concepts (38)

German wine

German wine is primarily produced in the west of Germany, along the river Rhine and its tributaries, with the oldest plantations going back to the Roman era. Approximately 60 percent of German wine is produced in the state of Rhineland-Palatinate, where 6 of the 13 regions (Anbaugebiete) for quality wine are situated. Germany has about 103,000 hectares (252,000 acres or 1,030 square kilometers) of vineyard, which is around one tenth of the vineyard surface in Spain, France or Italy.

Wine and food pairing

Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years. Rather than following a set of rules, local cuisines were paired simply with local wines. The modern "art" of food pairings is a relatively recent phenomenon, fostering an industry of books and media with guidelines for pairings of particular foods and wine.

Pinotage

Pinotage ˈpɪnətɑːʒ is a red wine grape that is South Africa's signature variety. It was cultivated there in 1925 as a cross between Pinot noir and Cinsaut (Cinsaut was known as "Hermitage" in South Africa at that time, hence the name). It typically produces deep red varietal wines with smoky, bramble and earthy flavours, sometimes with notes of bananas and tropical fruit, but has been criticised for sometimes smelling of acetone. The grape is a viticultural intraspecific cross of two varieties of Vitis vinifera, not an interspecific hybrid.