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National Evaluation of Wines
17th EDITION / 2009 VINTAGE
The 17th edition of the event showcased samples representing the vintage, the presentation of the Vitis Trophy and the launch of the Brazilian Sparkling Wine Glass
Wines from the 2009 vintage were presented today (26th) during the 17th National Evaluation of Wines in an event that brought together more than 750 wine lovers at the Exhibition Center of Bento Gonçalves. Considered the finest moment of the Brazilian wine, the meeting showcased the launch of 93 wines that represent the 2009 vintage, the presentation of the Vitis Trophy in Categories Enology and Friend to the Brazilian Wine to agronomist Eduale João Garbin and journalist Jorge Carrara, respectively, in addition to the launch of the Brazilian Sparkling Glass.
35 out of 70 wineries that entered the 308 samples, that is 50% of the total, are among those which qualified their wines among the 30% relation (93 wines), which shows that the quality of domestic production is well distributed. According to the president of the Brazilian Association of Enology, enologist Carlos Abarzúa, in general the quality of the wines evaluated was good, but the white varieties were the highlight. "The weather favored the cultivation of white grapes, which were better than the red ones as they suffered from the excessive rain," he explains. Another aspect to consider is the wide variety of wines ranked among the 30% representative wines of the crop which included ten red varieties (Ancellotta, Tannat, Pinot Noir, Merlot, Cabernet Sauvignon, Marselan, Cabernet Franc, Malbec, Tempranillo and Teroldego), nine white (Chardonnay, Riesling Italico, Riesling Renano, Moscato, Sauvignon Blanc, Trebiano, Viognier, Pinot Grigio, Prosecco) and one rose (Moscato Hamburgo).
Abarzúa celebrates this edition due to an increase of participating wineries, in addition to its massive success with the public, selling out once again in advance the 750 vacancies available. He says that the National Evaluation of Wines has become a social event. "Every year, the event brings together authorities, entrepreneurs and professionals of the sector in a large gathering. He also highlights the importance of the participation of companies, as when they send their wine samples to be compared with those of other wineries, they ensure the success and development not only of the event but also of the production of Brazilian wine. "Over the past 17 years companies have greatly improved the quality of their products and one of the factors that has contributed to this is the National Evaluation of Wines, as wineries produce products that can stand out in the wine scene."
To charm the public, each of the 16 samples was commented by one of the guest tasters. The panel of commentators consisted of experts from Germany, Argentina, Australia, Bolivia, Brazil, Chile, France and England. With this educational feature, the event allows participants to compare their considerations about each wine, as well as to extend their knowledge about the art of tasting. The 16th taster was chosen among the public participating in Bento Gonçalves
The 308 samples from 70 Brazilian wineries were blindly evaluated by 81 wine enologists invited by the Brazilian Association of Enology (ABE), which organized the event with the technical coordination of Embrapa Uva e Vinho.
During its17 editions, almost 10 thousand wine lovers have attended the event. Throughout this period, 3,493 samples have been evaluated. Much more than distinguishing the most representative wine in each harvest, the role of the National Evaluation of Wines is to show tendencies, pointing out aspects that have to be improved both in the cultivation of grapes and during the winemaking process, in addition to providing an opportunity to learn and to socialize
Brazilian sparkling Wine Glass
Taking advantage of the 17th National Evaluation of Wines - 2009 vintage, the Brazilian Association of Enology (ABE), in partnership with Embrapa Uva e Vinho and Cristallerie Strauss launched the Brazilian Sparkling Wine Glass. The new product was presented to more than 750 wine lovers during the event
The project, based on the need to enhance the product and validated by a careful process to develop and implement detailed tests, created a beautiful original piece, which is able to enhance the sensations of pleasure and joy that the Brazilian sparkling wine provides. To come up with the ideal model, the Brazilian Sparkling Wine Glass went through a selection made by enologists, experts, researchers, organizations, wineries and consumers. The group evaluated 26 models of glasses, analyzing originality, design and functionality. It was launched during the wine evaluation, when each of the participants was given a sample. .
Handmade in fine crystal, the Brazilian Sparkling Wine Glass displays fine lines with elegant design that enhances perlage formation; with a narrowed mouth, it concentrates the release of aromas conducting the drink to the mucous membranes
Homage
During the event, ABE also honored with the Enology Vitis Trophy and Vitis Friend to the Brazilian Wine Trophy two people who stood out in the dissemination and promotion of Brazilian wine. Devised by the association, the Trophy distinguishes men and women that have contributed to the strengthening and enhancement of wines from Brazil. Agronomist Engineer Eduale John Garbin was honored with the Vitis Enologist Trophy and journalist for Folha de São Paulo, Jorge Carrara with the Friend to Brazilian Wine Vitis Trophy.
Sensorial Description of the 16 representative wines at ABE tasting panel
(The most frequent words were collected from the description given by 54 enologists, during the tasting event)
Category: Base Wine for Sparkling Wine
BASE WINE FOR SPARKLING WINE (Chardonnay/Pinot Noir): little intense color, clear and bright. Straw-yellow tones, with greenish tints. On the nose it shows mild intensity, with notes of citrus fruit, white flowers (orange), green apple, white fruit and yeast. Fine sharp aroma. On the palate, it has medium body, good acidity, it is balanced and enjoyable. It has an average persistence.
Vinícola Miolo
2. BASE WINE FOR SPARKLING WINE (Chardonnay/Pinot Noir): medium intensity of color, clear and bright. Straw-yellow tones, with greenish tints. Aroma of medium intensity, with notes of pineapple, vanilla, citrus fruit, white flowers and green apple. It is elegant and fine on the nose. It is fresh on the palate. With medium body and good acidity, it is delicate and balanced. It has an average persistence
Vinícola Cave de Amadeu
Category: Non-Aromatic Fine Dry White Wine
3. RIESLING ITALICO: medium intensity of color, clear and bright. Straw-yellow tones, slightly greenish. Mild flavor, with predominate notes of pineapple, citrus fruit, white flowers, apple, melon, pear and peach. Good volume on the palate, relatively alcoholic, striking acidity. It has clean, frank mild attack. Balanced flavor, good freshness and good persistence.
Pernod Ricard Brasil
4. RIESLING RENANO: medium intensity of color, light yellow with green hues, clear and bright. Intense aroma, with predominant notes of pineapple, cedron, tropical fruit, jasmine and sweet lime. It has "sweet" aroma. On the palate it has medium body, balanced acidity and sweetish attack. It is frank and harmonious, giving a round feeling, with an average persistence.
Vinícola Campestre
5. CHARDONNAY: little intense color, clear and bright. Light yellow colored with greenish tones. Intense on the nose, with predominant notes of pineapple, floral, guava, ripe apple, passion fruit, melon and peach. The flavor is relatively strong, with balanced acidity, good volume and medium body. It has a persistent refreshing taste.
Vinícola Góes & Venturini
6. CHARDONNAY: intense color with straw-yellow tones, clear and bright. Aroma of medium intensity, with predominant notes of pineapple, vanilla, oak, citrus fruit, coconut, ripe fruit, butter, honey and toast. On the palate it has good body and volume. It has a sweet touch, with relatively low acidity. It is alcoholic, with a subtle bitter aftertaste. On the palate it is balanced, unctuous, round and persistent.
Cooperativa Viti Vinícola Aliança
Category: Aromatic Fine Dry White Wine
7. SAUVIGNON BLANC: medium intensity of color, clear and bright. Straw-yellow colored. Low-medium intensity on the nose, with notes of pineapple, passion fruit, subtle rue, jasmine, guava and melon. It has a sweet touch on the palate; it is fresh, harmonious with an average persistence.
Vinícola Salton
8. MOSCATO R2: average color, clear and bright. Light yellow tones with greenish tints. It is intense on the nose, with notes of garden herbs, sweet potatoes, chamomile, papaya and tropical fruit. Relatively light, medium body on the palate. It has a sweet attack and good acidity. It shows balanced, harmonious and refreshing taste and persist flavor.
Vinícola Perini
Category: Dry Rose
9. ROSÉ (Merlot/Cabernet Sauvignon): attractive color, light cherry red. On the nose it has medium intensity, especially the notes of blackberries, cherries, red fruit, guava, subtle touch of herbs and green pepper. Balanced on the palate with good body and volume, refreshing and enjoyable mild acidity . The taste has average persistence.
Vinícola Pericó
Category: Young Fine Dry Red Wine
10. PINOT NOIR: medium intensity of color, bright ruby-red hue. Nose of medium intensity, with predominant notes of plum, blackberry, raspberry, cherry, strawberry and subtle vegetable / herb. On the palate it has medium body, pleasant attack, with elegant soft tannins. It has a balanced flavor, with subtle astringency. It has mild acidity and good persistence.
Fortaleza do Seival Vineyards Vitivinicultura
Category: Fine Dry Red Wine
11. MERLOT: mid-high intensity of color, predominantly red-ruby. On the nose it has medium intensity, with notes of prune, almond, dried fruit, raspberry, jam, jelly, subtle vegetable and light toast (wood). On the palate it has ripe soft tannins, mild acidity and medium body. It has an alcoholic touch and subtle astringency. It shows medium / high persistence.
Lovara Vinhos Finos
12. MERLOT: high intensity of color, violet red. On the nose it is intense, with notes of red fruit, hay, prunes, raisins and cappuccino. On the palate it has a sweet touch, It is full-bodied (structured), with powerful tannins. It is relatively alcoholic, balanced and persistent with good acidity.
Rasip Agropastoril
13. CABERNET SAUVIGNON: intense color, violet red. On the nose it is intense, with notes of coffee, prune, vanilla, chocolate, toasted coconut, spices, ripe fruit, caramel and toast. It Is powerful on the palate; it is structured, with round tannins. It has a balanced flavor and long persistence.
Vinícola Santo Emílio
14. TANNAT: medium intensity of color, ruby red. Aroma of medium intensity, with notes of blackberry, cherry, raspberry, cassis liqueur, sweet spices and subtle green pepper. On the palate there is a blend of notes: wood, ripe fruit and vegetable. It has a good attack, average structure and good acidity. Ripe tannins of good quality. The flavor is well balanced and with long persistence.
Cooperativa Vinícola Aurora
15. ANCELLOTTA: high intensity of color, violet red tone. Aroma of mid-high intensity, with notes of prune, cassis, chocolate, cloves, red fruit, jam, black pepper and tobacco. It Is powerful on the palate with good body and structure. Mid-high intensity of acidity. Presence of striking tannins. It is relatively alcoholic, soft with long persistence.
Vinícola Don Guerino
16. ANCELLOTTA: intense color, purple red. On the nose it shows medium intensity, with notes of jam, spices, raspberry, coffee, vanilla, white pepper and subtle vegetable. On the palate it has a sweet attack, with good body and volume. The acidity is striking. It is pleasant, with soft velvety and ripe tannins. It has good balance and a medium/long persistence. .
Catafesta Indústria de Vinhos
Formulation: Mauro Celso Zanus, Magda Beatris Gatto Salvador, Mateus Chies
Profile of Samples
This edition featured the participation of 70 wineries form the states of RS, SC, PR, BA, PE and SP. A total of 308 samples entered the following categories: Non-Aromatic Fine Dry White Wine ( I ) – 53 samples; Aromatic Fine Dry White Wine ( II ) – 17 samples; Dry Rose ( III ) – 15 samples; Fine Dry Red Wine ( IV ) – 149 samples; Young Fine Dry Red Wine ( V ) – 17 samples; Base Wine for Sparkling Wine ( VI ) – 57 samples.
The number of samples per variety was the following: Category I: Chardonnay - 37; Chenin Blanc – 1; Pinot Grigio – 1; Prosecco - 1; Riesling Italico - 9; Riesling Renano – 1; Semillon – 1; Viognier - 2. Category II: Gewürztraminer - 3; Malvasia de Cândia - 1; Moscato Branco - 2; Moscato Giallo - 4; Moscato R2 – 1; Sauvignon Blanc - 6. Category IV: Ancellotta - 12; Aragonês – 1; Arinarnoa - 1; Cabernet Franc - 8; Cabernet Sauvignon - 56; Marselan - 5; Merlot - 30; Petit Verdot- 1; Pinot Noir – 1; Shiraz – 1; Tannat – 24; Tempranillo – 2; Teroldego – 3; Ntional Touriga – 4, e na Category V: Barbera – 1; Cabernet Franc- 1; Cabernet Sauvignon – 4; Merlot - 5; Pinot Noir – 5; Sangiovese – 1. Category III featured varietal wines or blends of varietals Cabernet Franc, Cabernet Sauvignon, Merlot, Malbec, Moscato de Hamburgo, Napa Gamay and Pinot Noir. Category VI featured varietal wines or blends of varietals Chardonnay, Pinot Noir, Riesling Italico, Prosecco, Chenin Blanc, Gouveio, Trebbiano, Negro Amaro, Gamay, Merlot, Sangiovese, Shiraz, Viognier.
Evaluation of the selected wines
The wines were evaluated for 3 weeks, in 15 sessions, between August 17 to September 4, 2009 at the Sensory Analysis Laboratory at Embrapa Uva e Vinho, always at 9:30 am. Eighty enologists participated in the evaluation, all professionals with experience in tasting, divided into 3 groups (5 sessions / group), with about 26 tasters / each session. The samples were blind tasted; the only information the tasters were supplied with was the category (group) of wine - the name of the variety was not mentioned. Approximately 21 samples were tasted daily. A form devised by O.I.V and the International Association of Enologists was used with a grading scale from 0 to 100 points.
The final grade consisted of a total of 10 variables regarding the Visual Aspect (Cleanness, Tint), Smell (Intensity, Sharpness, Quality), Taste (Intensity, Sharpness, Quality, Persistence) and Global Assessment. The wines were served at temperatures of 100C (whites and base for sparkling wines), 140C (rosés) and 170C (reds). The selection of the 30% best wines for each category was made according to the median, and the arithmetic mean in case of a draw. It is important to point out that the final grades of each wine were obtained from the calculation from 24 to 26 grades (depending on the group), which ensured the reliability of the results.
Photo: Giovani Nunes
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