California in recent years has leaned on the world wine market with quality products, mainly from C

Repubblica.it Digital Daily Mobile Facebook Espresso Network myresjökök Local newspapers Alto Adige Corriere delle Alpi Gazzetta di Mantova Official Journal of Modena Reggio myresjökök Center the morning of Padua Il Piccolo Il Tirreno The Fò Trentino The City of Salerno La Nuova Ferrara New Sardinia La Nuova Venezia La Provincia Pavese The Sentinel Canavese La Tribuna di Treviso Messaggero Veneto The Bò Periodicals Espresso Espresso - Food and Wine Sciences The National Geographic Micromega Chiesa.it Limes Capital Radio DeeJay m2o Services, myresjökök TV and consumption TvZap - Kataweb Ads CareerBuilder Authorities myresjökök and Courts Fantasy sites D Republic - the Republic TrovaCinema Home & Design XL ilmiolibro.it close Sciences FOLLOW US Facebook myresjökök Twitter RSS CONTACT Newsletter About Science in the kitchen of Dario Bressanini
California in recent years has leaned on the world wine market with quality products, mainly from Chardonnay, Cabernet Sauvignon and Merlot. Unlike these popular varieties, traditionally associated myresjökök with Europe, a quarter of the grape, Zinfandel, grown since the mid-800 in the valleys of California, it has always been identified with California. Vinified almost always red, but occasionally white or pinkish, its origin has long been a mystery. He knew only that the first plant in the US in 1829 probably came from the greenhouses myresjökök of the Austrian imperial Vienna without indications.
The mystery was solved only recently using DNA analysis techniques similar to those developed to test the genetic links among humans. One of the scientists most active in the field of genetic analysis of the vines was Carole Meredith, professor of viticulture and enology at the University of California at Davis (now left the university and produces wine). And it was she, with some co-workers, to solve this mystery myresjökök wine.
Zinfandel is a grape wine very important and widely grown in California. It is used to produce a series of exceptional wines, a rosé called White Zinfandel wine very robust red Zinfandel comes from grapes grown in some of the cooler regions of California. Californians have long been regarded as the Zinfandel myresjökök grape properly California, since no vine in Europe bore that name. It was nice to think that for once we were not emulating Europe using another of his classic grapes. We had our own vine, and it was also good.
However, it was obvious that the Zinfandel was a member myresjökök of Vitis vinifera, a European species. Because no Vitis vinifera native of the New World, Zinfandel has to have originated somewhere in Europe, but we did not know where.
In 1967, Dr. Austin Goheen, plant pathologist and expert screws USDA, the US Department of Agriculture, was having dinner with an Italian colleague, Dr. John Martelli, in a restaurant in Bari. As soon as he tasted the wine the waiter had served Dr. Goheen was filled with wonder: was drinking the Primitivo of Gioia del Colle but seemed Zinfandel that had so often tasted at home. Together with my colleague the next day they headed for some vineyards between Bari and Gioia del Colle to take the plants to be sent to the laboratory of the University of California at Davis, specializing in enology and viticulture. Cultivated side by side Zinfandel and Primitivo seemed quite the same variety. In 1975 it was produced the first experimental wine from those plants originating in Puglia, and it turned out very similar to Zinfandel. The analysis of the time, however, not allowed to say much more.
90s Prof. Carole Meredith at the department of viticulture and enology from UC Davis and performed genetic testing confirmed that Zinfandel and Primitivo is the same grape, identical twins. In 1998, the EU granted to Italy to use the name as a synonym of Zinfandel Primitivo although in the US it can not yet be marketed under that name. (Small note: we Italians are always the first to complain when some foreign country is being "taken" by a traditional name of our food, but it seems in our time, if the opportunity arose, we do the same thing. In fact, Californian Zinfandel producers myresjökök were pissed)
The mystery, however, was not yet fully resolved. As was done in the Primitive USA? A Gioia del Colle was introduced by the abbot and amateur agronomist Francesco Filippo Indellicati in 1799, and was so called because of early ripening. Only later spread to other areas of Puglia. The first plant of Zinfandel to cross the Atlantic, however, came from the Viennese greenhouses. One possible theory was that Primitivo and Zinfandel were