Taminga

Taminga is a white grape variety that is used in the production of wine. It was developed in Australia by the Commonwealth Scientific and Industrial Research Organisation (CSIRO) in the late 20th century. Taminga is known for its ability to produce high-quality dessert wines, particularly those with botrytis characteristics.

History

Taminga was developed by the CSIRO in the 1970s as part of a program to create new grape varieties that could thrive in the Australian climate. The variety is a cross between the Traminer and Riesling grapes. It was officially released for commercial use in 1980.

Characteristics

Taminga vines are vigorous and high-yielding. The grapes are typically harvested late in the season, which allows them to develop high sugar levels. This makes them particularly well-suited to the production of dessert wines. Taminga wines are often characterized by their rich, honeyed flavors and botrytis characteristics.

Viticulture

Taminga is primarily grown in the Riverland and Riverina regions of Australia, where the hot, dry climate is ideal for the production of dessert wines. The variety is also grown to a lesser extent in other Australian wine regions.

Wine Production

Taminga grapes are typically used to produce sweet, dessert-style wines. The high sugar levels in the grapes allow for the production of wines with high alcohol content. The wines are often aged in oak barrels, which adds complexity and depth to the flavor profile.

Food Pairing

Taminga wines are often paired with rich, sweet desserts such as chocolate cake or crème brûlée. They can also be enjoyed on their own as a dessert wine.

See Also

• Australian wine
• Dessert wine
• Botrytis cinerea