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Brun Fourca

The red grape variety originates from France. Synonyms are Brun d'Auriol, Brun de Farnous, Brun Fourcat, Brunfourka, Caula, Caula Noir, Caula Noir de Vaucluse, Farnous, Flouron, Mançonnet, Moulan, Moureau, Mourrastel Flourat, Mouzeau, Mulon and Plant de Bordeaux. It should not be confused with the Chichaud, Cinsaut or Pinot Noir varieties, despite seemingly suggestive synonyms or morphological similarities. According to DNA analyses carried out in 2013, it originates from a presumably natural cross Paugayen x Bests R 2 V 73. However, this is based on only 20 DNA markers (see Molecular genetics). The name refers to the colour of the stems (brun = brown) and the characteristically fork-shaped split grapes (fourche = fork). The early to medium ripening vine is susceptible to botrytis and especially powdery mildew. It produces low-alcohol, not particularly colourful red wines with moderate acidity, which are mainly used for blending. The variety, which has almost disappeared from the vineyards, is increasingly being supplemented by others such as Cinsaut. It is cultivated in Provence in the Palette area. However, no stocks were reported in 2016 (Kym Anderson).

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Dominik Trick

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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

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