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Winegrowing region in New Zealand; look there.

The English sailor James Cook (1728-1779) took in 1769 the existing of two main islands land for England in possession. The Anglican missionary Samuel Marsden planted the first vines at Kerikeri on the northeastern coast of the North Island in 1819, leaving him out Australia had brought. When Charles Darwin (1809-1882) landed in 1835 from the ship Beagle just at this point, he saw (as he later wrote) healthy vines. James Busby (1802-1871), who had already founded the Australian winegrowing, not far from Waitangi a vineyard. He produced the first significant quantities of wine and is considered the first producer. Auckland's winegrowing area was created by immigrants from Dalmatia, and even today Croatian families are an integral part of New Zealand's viticulture. Such were also the founders of today's largest New Zealand wineries Montana and Nobilo,

The Italian enologist Romeo Bragato (1858-1914) determined by extensive travel the most suitable areas for viticulture and was later appointed state wine director. In this capacity he founded a research institute. In 1876 the real one became mildew and in 1895 the phylloxera introduced. Special contribution to the fight against the insect was made by Romeo Bragato. As a measure were mainly reblausresistente hybrids planted, even in 1960, the most common grape variety was the red Isabella (called here Albany Surprise). From the end of the 19th century to 1919 there was a decided by referendum prohibition (Alcohol ban), the turn for the abolition brought returning soldiers. Until the 1970s, however, the consumption of wine was prohibited in public, inter alia, in traffic vehicles (trains, buses, etc.), theaters and airports.

Until 1960 there were bizarre laws, so only hotels were allowed to sell wine and a single person could buy a maximum of twelve bottles. It was common practice to dilute wine with water, which was banned in 1980. But since then, the New Zealand viticulture has taken quantitatively, but especially qualitatively very large upswing. The wine law is based on the Australian. In the case of grape variety, at least 75% of this variety must be included on the label. The requirements for winemaking are very liberal. Allowed are enrich. deacidification and leavening, The cellar master enjoys a higher reputation than the one responsible for the vineyard. There are no yield restrictions and artificial ones...

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