Term for dark varieties or so-called dyer grapes. These grapes have a red pulp, opposite usually light or gray like most red wine grapes. That means the anthocyanins are not only present in the berry peels, but also in the interior of the berries and thus in the grape juice in larger quantities. Since the color pigments are present in the entire plant tissue, the color also leaves relatively early red. Most of the dying grapes are used for the production of top-quality wines, but only a small number of wines are sold separately. Such grapes became popular in France, especially from the mid-19th century, to produce pale, pigmented red wines colour to rent. In most cases, less than five percent share of the deck wine in one Cuvée to meet this requirement. While such a small amount is sufficient for the color change, on the other hand, it is small enough not to cause unwanted deterioration of the taste.
The origin of many dyer grapes dates back to the year 1824, when Louis Bouschet the sorts Aramon Noir and Teinturier du Cher crossed and the result Petit Bouschet called. The fathers sort Teinturier du Cher is considered Urrebe all dyer grapes. Bousquet's son Henry created in 1866 by crossing Petit Bouschet x Garnacha Tinta the Alicante Henri Bouschet, which became the most successful Teinturierrebe and later others like Alicante Ganzin and Grand Noir de la Calmette, Other French dyer grapes are dark meat varieties of Gamay as Gamay Teinturier de Chaudenay. Gamay Teinturier de Bouze, Gamay Teinturier Desbaillet Garnier and Gamay Teinturier Fréaux, and also Cinsault. Colobel and Salvador Noire, California varieties are the new varieties Royalty and Olmo grapes, In Italy will be abrusco and Ancellotta prefers. The most important dying grape in Russia is Saperavi, In Germany, the varieties Carmina. Deckrot. Domina. dark fields. kolor. Palas. rondo and Sulmer, in Austria is mainly Blauburger used.
Pictures: Ursula Bruehl, Doris Schneider, Julius Kühn Institute (JKI)