DO ... P?

[Robin Garr]

Saw this on a Taburno 2009 Falanghina label last night: Denominazione di origine protetta.

"Protected" in lieu of "Controlled"? Maybe I snoozed through a change, but this is news to me. Change to fit EU regs? A new version of IGT? Something else entirely? A quick, careless Google search doesn't reveal much other than a reference to a DOP for formaggi.

Can anyone fill me in on this? Links to authoritative references would be good, too.

Change to fit EU regs. Happened two years ago.

Check http://www.italiaatavola.net/articoli.asp?cod=9073 if your Italian is up to it.

Greetings from Sweden / Fredrik L

And what did you think of the wine, Robin? I opened a bottle of it in March and found... well, I'll wait to hear your impressions before coloring your opinions.

Mark Lipton

Robin
EU want to standardise to DOP / IGP
Italians already have DOCG/DOC/IGT/VdT

In general the DOCG see they have everything to lose (e.g. Chianti Classico drops to the same classification as plain old Chianti), hence whilst DOP/IGP is now the formal classification, the previous classifications can still be used instead (I believe for the foreseeable future).

I'm sure I saw a reference to this in Hugh Johnson's 2011 annual, but it might have been a web source.

regards

Ian

Hi Robin,
The following is from Winecountry.IT

http://winecountry.it/glossary/doc_dop.html


Here’s some more interesting links;
http://www.foodinitaly.org/will-the-new ... ine-sales/

http://www.banfivintners.com/index.php/ ... _wine_laws

Salute

[Robin Garr]

And what did you think of the wine, Robin? I opened a bottle of it in March and found... well, I'll wait to hear your impressions before coloring your opinions.

Mark, Mary and I liked it a lot. I thought it was consistent with past Taburno Falanghina: Structured, acidic, that Southern Italian complex aroma that I liken to beeswax and pears, with a little bitter-almond on the finish. Good stuff, I liked it. Now, without fear of flaming, tell me what you had that was different.

And what did you think of the wine, Robin? I opened a bottle of it in March and found... well, I'll wait to hear your impressions before coloring your opinions.

Mark, Mary and I liked it a lot. I thought it was consistent with past Taburno Falanghina: Structured, acidic, that Southern Italian complex aroma that I liken to beeswax and pears, with a little bitter-almond on the finish. Good stuff, I liked it. Now, without fear of flaming, tell me what you had that was different.

With the caveat that my only previous Falanghina experience was with a fantastically lithe one, imported by Oliver McCrum, that comes from volcanic soils in the Camp Flegrei, I found the '09 Taburno to be very viscous and alcoholic with an almost Viognier-like mouthfeel. It was just so different from Oliver's that it left me scratching my head. When I came back to it several days later it was much more restrained.

Mark Lipton

[Robin Garr]

With the caveat that my only previous Falanghina experience was with a fantastically lithe one, imported by Oliver McCrum, that comes from volcanic soils in the Camp Flegrei, I found the '09 Taburno to be very viscous and alcoholic with an almost Viognier-like mouthfeel. It was just so different from Oliver's that it left me scratching my head. When I came back to it several days later it was much more restrained.

Okay, that's fair, it sure does have a textured mouthfeel. I am no fan of Viognier, though - its over-the-top aromatics are generally just too blowsy for me. I don't get that in Falanghina or most other Southern Italian whites, and I find the firm acidic structure holds the fullish body in restraint. As for the alcohol, the label claimed 13.5%, which is fairly rational for a warm-climate white in today's market. Of course producers lie, but I really didn't get a high-alcohol burn in this one. Nothing like the Scholium Naucratis, for instance ...

Change to fit EU regs. Happened two years ago. L

Yeah - EU have caused a massive fundamental change in wine appellations that - while not perfect - have grown organically over the years based on local circumstances and which are generally understood and replaced them with a mess for no apparent benefit to anyone.

Could be worse tho', you could be Eric 'CellarTracker' LeVine trying to add these new designations to CT.

Are there any changes to the French or German classifications because of the new EU regs?

-Paul W.

Robin
EU want to standardise to DOP / IGP
Italians already have DOCG/DOC/IGT/VdT

In general the DOCG see they have everything to lose (e.g. Chianti Classico drops to the same classification as plain old Chianti), hence whilst DOP/IGP is now the formal classification, the previous classifications can still be used instead (I believe for the foreseeable future).

I'm sure I saw a reference to this in Hugh Johnson's 2011 annual, but it might have been a web source.

regards

Ian

Plain old Chianti is DOCG.

Doh!

french wines with the AOP 'appellation d'origine protege' have begun to show up around here.

Basically all the EU countries wine classification systems run (more or less) parallel to the “new” EU regulations for DOP. Each country will have its own abbreviations for the “new” system regarding their wines. The biggest change will occur at the “lower level”. Wines that were once labeled in the “old” “Table Wine” category (neither vintage date nor grape variety mentioned on the label); under the “new” system the wines will be known as “Wine of ___________ (fill in the blank with any EU member country)”. Now under the new system these wines could have the vintage year and variety or varieties mentioned on the label. Could a Sangiovese simply labeled Vin de Italia “threaten” the producers of Chianti?

Salute