Valdiguié
Valdiguié
was at praised and prized in the 1800s for both
its high productivity and its natural resistance
to powdery mildew (oïdium). Known
also as Gros Auxerrois in France, it also
is considered to produce low-quality wine and
has almost been completely replaced with
varietals of better reputation.
Until the early 1990s, many
California vineyards which were previously mis-identified
as Gamay Noir or 1"Gamay
Beaujolais" were in reality this grape, now known as Valdiguié.
The TTB has allowed producers that have been making this mistake
to continue mis-labeling (libeling?) their wines until April,
2007.
The California
versions tend to be charming, easy-drinking,
abundantly fruity and low in tannin with a soft
mouthfeel and a slightly tart finish.
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Typical
Valdiguié Smell and/or Flavor
Descriptors
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Varietal
Aromas/Flavors:
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Processing
Bouquets/Flavors:
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Fruit:
raspberry, strawberry,
cherry
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Carbonic
Maceration: banana, bubblegum,
cotton candy (spun sugar)
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Floral:
violet, rose petal
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Oak
(rarely): vanilla, coconut, sweet
wood, oak, smoke, toast, tar
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by
Jim
LaMar
NOTES
1. There is no grape variety called "Gamay
Beaujolais" or "Beaujolais". The grape variety
that is predominantly planted in the
Beaujolais appellation of France is
called Gamay Noir. MORE
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