Aramon (grape)

Aramon is a type of grape that is primarily grown in the Languedoc-Roussillon region of France. It was once widely cultivated across the country, but its popularity has declined in recent years due to changes in wine production methods and consumer tastes.

History

The Aramon grape has a long history in France, with records of its cultivation dating back to the 16th century. It was particularly popular in the 19th and early 20th centuries, when it was used to produce large quantities of table wine. However, the grape fell out of favor in the mid-20th century as wine producers and consumers began to prefer wines with more complex flavors and higher alcohol content.

Characteristics

Aramon grapes are known for their high yield and resistance to disease, making them an attractive option for farmers. The grapes are large and juicy, with a thin skin that makes them susceptible to damage during transport. The wine produced from Aramon grapes is typically light in color and low in alcohol content, with a mild flavor that can be enhanced through blending with other grape varieties.

Cultivation

Today, Aramon grapes are primarily grown in the Languedoc-Roussillon region of France, although small quantities are also cultivated in other parts of the country. The grape is well-suited to the warm, dry climate of the region, and is often used to produce rosé wine and vin de table.

Wine Production

Aramon grapes are typically harvested in late September or early October. The grapes are then crushed and fermented to produce wine. The resulting wine is often blended with other grape varieties to enhance its flavor and complexity. Despite its decline in popularity, Aramon wine is still appreciated for its light, refreshing taste and is often served chilled.

See Also

• List of grape varieties
• French wine
• Viticulture in France