Angelica wine

Angelica wine

Angelica wine is an historic sweet fortified wine usually from California made typically from the Mission grape. It is often served as a dessert wine.

Some varieties consist of the unfermented grape juice fortified with brandy or clear spirit immediately after pressing. Others are made like port, where the only partially fermented wine, still retaining a large amount of sugar, is infused with brandy. The relatively high alcohol of the brandy arrests the fermentation, leaving a fortified wine high in alcohol and high in residual sugar (usually about 10 to 15%). It is typically made from 50% Mission wine and 50% Mission brandy. [cite web | url=http://www.ca-missions.org/iversen.html | title=Wine at the California Missions | author=Eve Iverson | date=1998 | publisher=California Mission Studies Assn. | accessdate=2007-03-30 ] .

Angelica dates to the Mission period in California and it's name is thought to be taken from the city of Los Angeles. [cite web | url=http://www.winespectator.com/Wine/Features/0,1197,3087,00.html | title=Lost Treasure Found in Santa Barbara | author=James Laube | work=Wine Spectator Online | date=2006-01-13 | accessdate=2007-03-30 ] It was produced by the Franciscan missionaries and is one of the first wines made in the state.

Several California producers continue to produce Mission-based Angelica, including Heitz Cellars in St. Helena, Bonny Doon Vineyard in the Santa Cruz Mountains, Trentadue in Geyserville, Cribari in Fresno, Gypsy Canyon in Sanata Barbara, Galleano Winery in Ontario, Joseph Filippi in Temecula, and Pichetti in Santa Clara County. Tularosa in New Mexico and Glunz, north of Chicago, Illinois also make the wine. Some wineries make wines which they call "Angelica" but which are made with Muscat or Malvasia grapes, instead of Mission.

The wine is sometimes made in a simple style and is inexpensive. Some is made with great care from ancient vines and can be quite expensive. Gypsy Canyon Vineyards uses century old vines and winemaker notes from the 18th and 19th centuries to produce an Angelica which spends two years on oak and sells for $120 for a half bottle (375 ml). Bottles of Angelica as old as 1870 can still be found and show great distinction.

References

*"The Grocer's Encyclopedia", by Artemas Ward [http://digital.lib.msu.edu/projects/cookbooks/books/grocersencyclopedia/ency.html]

Footnotes


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