{"id":3720,"date":"2020-09-15T14:09:01","date_gmt":"2020-09-15T14:09:01","guid":{"rendered":"http:\/\/blog.juicegrape.com\/?p=3720"},"modified":"2025-03-24T15:09:21","modified_gmt":"2025-03-24T15:09:21","slug":"discovering-an-old-world-wine-teroldego","status":"publish","type":"post","link":"http:\/\/blog.juicegrape.com\/index.php\/2020\/09\/discovering-an-old-world-wine-teroldego\/","title":{"rendered":"Discovering an \u201cOld World\u201d Wine — Teroldego"},"content":{"rendered":"

Discovering an \u201cOld World\u201d Wine — Teroldego<\/strong><\/p>\n

By Winemakers Julie and Richard Chalifoux<\/em><\/p>\n

By now, many of you are probably familiar with \u201cOld World\u201d wines such as Barbera, Gamay, and Nebbiolo.\u00a0 A wine which you may be less familiar with is Teroldego [teh-rawl-DEH-goh].\u00a0 Teroldego is a red wine grape that is grown in the Trentino-Alto Adige region in northeast Italy.\u00a0 While it has been in Italy since the 15th<\/sup> century, it is not grown widely elsewhere.\u00a0 \u00a0However, this grape has been receiving increased attention from California grape growers, primarily near Lodi in the Central Valley, because of its prolific growth, heavy yields, and consistent quality.<\/p>\n

Teroldego is a sibling of Dureza, one of the parents of Syrah.\u00a0 You can easily see the connection to Syrah with its dark-skinned berry, fruity flavor, and medium to bold tannins.\u00a0 It is a wine worth making, since it can be drunk either young or well-aged.<\/p>\n

Grape Selection <\/strong><\/p>\n

In 2018, Musto added Teroldego to their grape varietal selection.\u00a0 Hope you didn\u2019t miss them this past season; these grapes were a must-see! They were exquisitely packaged and bigger than your hand \u2013 36 grape clusters\/36 lbs. \u00a0What a presentation!<\/p>\n

Teroldego is similar in nature to other wines we have made, so my husband and I decided to test our winemaking skills and try something new.\u00a0 We planned on making a small batch in a 5 gallon carboy, so there was not much room for experimenting.\u00a0 Through further research, we found it is an Italian grape that produces reasonable tannins, is easy drinking, and possesses intense fruity flavors with dark thick skins.<\/p>\n

Balancing and Yeast Selection<\/strong><\/p>\n

The grapes were clean with huge clusters — we ran the pH and acid numbers, the acid was a bit low so adjustments were needed.\u00a0 Note: this will be an easy grape to blend with hybrid grapes that are typically higher in acid.\u00a0 It will enhance fruit characteristics, add tannins, improve acid, and bring a nice rich color to your wine.<\/em><\/p>\n

There were a few yeasts that would be a good choice \u2013 ones that will enhance the fruit characteristics, keep the \u201cOld World\u201d Italian style wine, and work well with the tannins.\u00a0 We used BRL97, but any one of these would work.\u00a0 We have used this yeast on other wines we make with great success.\u00a0 We also use BRL 97 on our Tannat wine.<\/p>\n\n\n\n\n\n\n
Yeast Strain<\/strong><\/td>\nAlc. Tolerance<\/strong><\/td>\nFlavor Profile<\/strong><\/td>\n<\/tr>\n
D254<\/strong><\/td>\n16%<\/td>\nBig mouth feel and rounding of tannins. Intense fruit: more dried than fresh with a focus on berry and jam characteristics. Helps with color stability and is useful for adding body to blends.<\/td>\n<\/tr>\n
D80<\/strong><\/td>\n16%<\/td>\nBig volume and fine grain tannin flavors of plum and spice. Great for bringing more positive tannin intensity to a blend.<\/td>\n<\/tr>\n
BRL97<\/strong><\/td>\n16%<\/td>\nMainly used in Pinot Noir, Zinfandel, and Italian Wines.\u00a0 Enhances color stability, maintains structure and is favored when long aging is planned.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Cold Soaking<\/strong><\/p>\n

This grape has thick skins, and experience has taught us that the thicker the skin, the longer the cold soak.\u00a0 Some of our hybrids have thicker skins like Teroldego and don\u2019t like to release tannins easily.\u00a0 We treated this grape the same way: cold soak for 6 days, and be sure to add enzymes.\u00a0 Note: when cold soaking for a longer period of time (i.e. 6 days), watch the room temp.\u00a0 You really want it to be cold (below 40\u00b0 F<\/strong>). \u00a0Wild yeast will take over if your must is too warm.<\/em><\/p>\n

Winemaking process<\/strong><\/p>\n

We do not alter the winemaking process, however, there are a couple things that we do faithfully.<\/p>\n

    \n
  1. Feed your yeast<\/strong> \u2013 when pitching the yeast be sure to add the proper nutrients \u2013 around 3 days later or approximately 1\/3 lower brix, feed your must, we use Fermaid O. Important to keep your grapes and yeast happy, happy, happy \u2013 no stuck fermentations.<\/em>\u00a0 We also at this time, co-Inoculate with VP41 Malo, it does really well with BRL 97.<\/li>\n
  2. Rack off the gross lees <\/strong>\u2013 when fermentation is done, don\u2019t wait to rack off your wine! This is important to get good wine off of stinky lees.<\/li>\n<\/ol>\n

    Wine Recipe for Teroldego<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
    Wine Produced:<\/strong><\/td>\n@ 5 gallons of wine (with 3 cases\/36 lbs-case)<\/strong><\/td>\n<\/tr>\n
    Finished pH:<\/strong><\/td>\n4.1%<\/td>\n<\/tr>\n
    Finished Acid:<\/strong><\/td>\n.7g\/liter<\/td>\n<\/tr>\n
    Brix at crush:<\/strong><\/td>\n25 (14% alc)<\/td>\n<\/tr>\n
    Cold Soak:<\/strong><\/td>\n6 days<\/td>\n<\/tr>\n
    Yeast used:<\/strong><\/td>\nBRL97<\/td>\n<\/tr>\n
    Malo:<\/strong><\/td>\nVP41<\/td>\n<\/tr>\n
    Lightly Oaked:<\/strong><\/td>\nMedium French stick used 2 \u00bd spirals<\/td>\n<\/tr>\n
    Tasting Notes:<\/strong><\/td>\nOn the nose; butterscotch, vanilla, and black raspberry.\u00a0 This wine has nice acid, soft tannins, medium body \u2013 very easy drinking wine with tastes of mulberry, boysenberry and hints of herbs, cedar, and mocha on the finish.<\/td>\n<\/tr>\n
    Lessons Learned:<\/strong><\/td>\nWhen the wine is young it takes on fruit characteristics, but it loves oak \u2013 as the wine ages more of the oak characteristics will come through.\u00a0 If you prefer lightly oaked wines use less oak sticks.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    Stay with me\u2026<\/strong>I promise there is a recipe for you to try!\u00a0 This wine is food-friendly and very approachable.\u00a0 We recently opened a bottle after 2 years of aging it has really come into its own, with nicely-blended oak and a fruity flavor. \u00a0The tannins we were able to release during cold soaking also mean that this wine will still be wonderful for a few years to come.\u00a0 Try it with smoky foods like wood fired pizza, burgers, stews, or any Italian cuisine with either red or white sauces.\u00a0 I encourage you to try something new, something bold \u2013 try making a lovely wine like Teroldego.\u00a0 Alla salute!<\/em><\/p>\n

    \"\"<\/p>\n

    \u00a0<\/em><\/p>\n

    Spaghetti Carbonara<\/strong><\/em><\/p>\n

    Teroldago is really yummy with Spaghetti Carbonara.\u00a0 For this wine, serve it in a Pinot Noir glass and it is recommended to open the wine 1 hour before serving.\u00a0 Recipe follows:<\/em><\/p>\n

      \n
    • Salt for pasta water<\/li>\n
    • 2 large eggs and 2 large yolks, room temperature<\/li>\n
    • 1 ounce (about 1\/3 packed cup) grated Romano, plus additional for serving<\/li>\n
    • 1 ounce (about 1\/3 packed cup) grated Parmesan<\/li>\n
    • Coarsely ground black pepper<\/li>\n
    • 1 tablespoon olive oil<\/li>\n
    • 3 \u00bd ounces of pancetta or bacon, sliced into pieces about 1\/4 inch thick by 1\/3 inch square<\/li>\n
    • 12 ounces spaghetti (about 3\/4 box)<\/li>\n<\/ul>\n
        \n
      1. Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.<\/li>\n
      2. In a mixing bowl, whisk together the eggs, yolks and Romano and Parmesan. Season with a pinch of salt and generous black pepper.<\/li>\n
      3. Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and saut\u00e9 until the fat just renders, on the edge of crispness but not hard. Drain fat and remove from heat to set aside.<\/li>\n
      4. Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat pork in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.<\/li>\n
      5. Empty serving bowl of hot water. Dry it and add hot pasta mixture. Slowly stir in the egg and cheese mixture adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.<\/li>\n<\/ol>\n

        Ready to make your own Teroldego? Musto Wine Grape is here to supply you with everything you need to make the wine of your dreams. Email us at sales@juicegrape.com or call (877) 812-1137 to speak with someone who can get you started!<\/h3>\n","protected":false},"excerpt":{"rendered":"

        Discovering an \u201cOld World\u201d Wine — Teroldego By Winemakers Julie and Richard Chalifoux By now, many of you are probably familiar with \u201cOld World\u201d wines such as Barbera, Gamay, and Nebbiolo.\u00a0 A wine which you may be less familiar with is Teroldego [teh-rawl-DEH-goh].\u00a0 Teroldego is a red wine grape that is grown in the Trentino-Alto […]<\/p>\n","protected":false},"author":4,"featured_media":3722,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1],"tags":[1326,596,222,727],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/blog.juicegrape.com\/wp-content\/uploads\/2020\/09\/teroldego.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9ZM5f-Y0","_links":{"self":[{"href":"http:\/\/blog.juicegrape.com\/index.php\/wp-json\/wp\/v2\/posts\/3720"}],"collection":[{"href":"http:\/\/blog.juicegrape.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blog.juicegrape.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blog.juicegrape.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/blog.juicegrape.com\/index.php\/wp-json\/wp\/v2\/comments?post=3720"}],"version-history":[{"count":4,"href":"http:\/\/blog.juicegrape.com\/index.php\/wp-json\/wp\/v2\/posts\/3720\/revisions"}],"predecessor-version":[{"id":4481,"href":"http:\/\/blog.juicegrape.com\/index.php\/wp-json\/wp\/v2\/posts\/3720\/revisions\/4481"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/blog.juicegrape.com\/index.php\/wp-json\/wp\/v2\/media\/3722"}],"wp:attachment":[{"href":"http:\/\/blog.juicegrape.com\/index.php\/wp-json\/wp\/v2\/media?parent=3720"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blog.juicegrape.com\/index.php\/wp-json\/wp\/v2\/categories?post=3720"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blog.juicegrape.com\/index.php\/wp-json\/wp\/v2\/tags?post=3720"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}