Angelica (grape)
Variety of grape
Angelica is a white grape variety that has been historically significant in the California wine industry. Known for its use in the production of fortified wines, Angelica has a rich history that dates back to the early days of viticulture in the United States.
History[edit | edit source]
The Angelica grape has its origins in the early Spanish missions in California, where it was cultivated by missionaries for use in sacramental wine. The grape was well-suited to the Mediterranean climate of California, thriving in the warm, dry conditions.
During the 19th century, Angelica became popular among winemakers for its ability to produce sweet, fortified wines. These wines were often consumed as dessert wines and were known for their rich, nutty flavors and high alcohol content.
Viticulture[edit | edit source]
Angelica grapes are typically grown in regions with warm climates, as they require ample sunlight to fully ripen. The grapevines are known for their vigorous growth and high yield, making them a favorite among growers looking for a reliable crop.
The grapes themselves are small to medium-sized, with a thick skin that provides some resistance to pests and diseases. This resilience, combined with the grape's ability to produce high sugar levels, makes it ideal for the production of fortified wines.
Wine Production[edit | edit source]
Angelica wines are traditionally made by fortifying the grape juice with brandy or another spirit, which halts fermentation and preserves the natural sugars of the grape. This process results in a sweet, high-alcohol wine that can be aged for many years.
The flavor profile of Angelica wine is characterized by notes of caramel, nuts, and dried fruits, with a smooth, velvety texture. It is often compared to other fortified wines such as Madeira and Sherry.
Modern Usage[edit | edit source]
While Angelica is not as widely planted today as it was in the past, it remains a part of California's winemaking heritage. Some boutique wineries continue to produce Angelica wines, often as a nod to the state's historical roots in viticulture.
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