By Gary L Peters
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Additional info for American Winescapes: The Cultural Landscapes Of America's Wine Country
Although American vines were first imported by botaniss in England, quite likely to the Kew Gardens in London among other locations, it was their importadon by the French that was critical for the world of wines and vines. By the 1 8 4 0 ~ French ~ viticulturists were having a variety of different problems with their vines, including the introduction of the fungal powdery mildew Oidiglillm. Within the next , decade, this fungus, thought to have originated in h ~ e r i c a swept through the vines of France and made its way southward and eastward, into the vineyards of Spain, Italy, eastern Europe, and even North Africa; it also brought viticulture to its knees in Ohio.
Long, cool, temperature-controlled fermentation brings out the best in this cultivar. Flowery aromas and fruity flavors, often reminiscent nf citrus, peach, nr apricot, are common in the best versions of Riesling. The Riesling grape is also subject to attack by Bvtrytis ci~2e~-eic--what the French call p o u ~ ~ i mnoble, ~ u or noble rot. (selected harvest), SpZtles (late harvest), and E~rkmlteel-e~znz~sIe~-e (made from grapes that have been shriveled by bouytis) are not allowed on American wine labels.
In the mid- 1900s, California's Nehbiolo acreage just reached 100, up from fewer than ten acres a decade earlier; other states have not yet done much at all with this cultivar. Sangiovese (officially listed in California as Sangioveto) is the leading red grape used in Chianti, probably Italy's best-known wine, long associated with the basket-covered bottles Vi/rschi) in which it nften came (and which have largely disappeared as the quality nf Chianti has substantially improved). Sangiovese and Barbera are the most widely planted grapes in Italy.