Phoenix (grape)
Phoenix (grape)
The Phoenix grape is a white Vitis vinifera variety that is grown primarily in the German wine regions. It was created by Dr. Gerhardt Alleweldt at the Geilweilerhof Institute for Grape Breeding in the Palatinate in 1964. The Phoenix grape is a hybrid variety, a cross between the Bacchus and Villard Blanc grapes.
History[edit | edit source]
The Phoenix grape was developed as part of a breeding program initiated by Dr. Gerhardt Alleweldt in the 1960s. The aim of the program was to create new grape varieties that were resistant to diseases and could thrive in the cooler climate of Germany. The Phoenix grape is one of the successful outcomes of this program.
Characteristics[edit | edit source]
The Phoenix grape is known for its high resistance to fungal diseases, which makes it a popular choice for organic and biodynamic wine production. The grape has a high yield and ripens early, typically in late September. The wines produced from Phoenix grapes are often described as having a robust body with a balanced acidity. They are typically aromatic, with notes of citrus and tropical fruits.
Cultivation[edit | edit source]
While the Phoenix grape is most commonly grown in Germany, it has also found success in other wine regions with similar climates, such as the United Kingdom and Canada. In these regions, the Phoenix grape is often used to produce single varietal wines, but it can also be blended with other white grape varieties.
Wine Production[edit | edit source]
The Phoenix grape is used to produce a variety of wines, ranging from dry to sweet. The grape's high acidity makes it suitable for the production of sparkling wines. In addition, the Phoenix grape's aromatic profile allows it to be used in the production of dessert wines.
See Also[edit | edit source]
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