Cornalin is a traditional Swiss red grape variety grown in Valais. It is one of the rare varieties shared between Aosta and Valais. It gives fruity red wine with an elegant nose but a more robust, even rustic body, and often surprising (for those not used to Alpine reds) herbal notes.
Cornalin is a traditional Swiss red grape variety grown in Valais. Cornalin gives fruity red wines with an elegant bouquet and an intense crimson tinted purple colour. Typical flavours are sweet cherries, raspberries and red currants often with a floral touch such as violets, or a herbal note like raspberry leaves.
Cornalin's fruitiness is more like Merlot than Gamay, but its acidity is right between the two so you should expect a Cornalin to have good structure. Its touch of bitterness and rusticity, which depends enormously on the vintage, is reminiscent of Mondeuse Noir from Alpine France.
Rouge du Pays is almost certainly from the Val d'Aosta in Italy as its parents are Petite Rouge and Mayolet. However, Rouge du Pays has only ever been found in Valais in Switzerland, where it has been grown for centuries.
It is a rather capricious grape and alternates between heavy and light yields, so it requires a lot of work in the vineyard. Starting in the late nineteenth century it was slowly replaced by Pinot Noir and Gamay and was almost extinct by the early 1970's. This is when the variety was revived and renamed Cornalin, taking the name of a variety thought to be extinct. Ironically the original Cornalin was alive and well in Valais under the name Humagne Rouge but that wasn't known until decades later from DNA testing.
With DNA testing, we now know that Rouge du Pays is one of the parents of Humagne Rouge. We also found out that Humagne Rouge is, actually, the lost variety which was called Cornalin. So yes, Cornalin is the father of Cornalin.
You may see people using "Cornalin d'Aoste" and "Cornalin du Valais" to make the distinction between the two uses of Cornalin, but if you know which country the wine is from there really isn't any confusion. Cornalin from Switzerland is this variety here, the grape formerly known as Rouge du Pays. Cornalin from Italy will be its child, the grape known in Switzerland as Humagne Rouge.
Another surprisingly interesting area for Syrah has turned out to be south-eastern Austria - in the hand of people like Netzl, Weninger and Gunter Triebaumer. But we haven't been able to secure some in recent years, as they sell it all to Vienna and Berlin.
Syrah is far from the easiest grape to cultivate. It has quite a high susceptibility to botrytis and mites and to an unknown disease which targets Syrah specifically ("I would too!" - Joelle). It also has a very short harvesting time when at full ripeness as it has small berries which tend to shrivel soon after that point. The slower ripening long season of the Swiss Valais is a boon when dealing with Syrah, giving a lot more ease at harvest time.
Syrah should not be confused with Petite Sirah, a synonym for Durif, a cross of Syrah with Peloursin dating from 1880. (We have one from Israel if you are curious)
Syrah produces wines with a wide range of flavour notes, depending on the climate and soils where it is grown, as well as other viticultural practices. Aroma characters can range from violets to berries (usually dark as opposed to red), chocolate, espresso and black pepper. No one aroma can be called "typical". With time in the bottle these "primary" notes are moderated and then supplemented with earthy or savoury "tertiary" notes such as leather and truffle.
There are a number of legends associated with the origins of Syrah, pretty much all of which have been disproven by the arrival of DNA testing. Despite this, they add a touch of romance to the grape. It was suggested that the grape came from the town of Shiraz in Persia (Iran), hence the use of that name in some countries. These legends differ according to whoever is telling the story but suggest the grape arrived in the Rhône in a few different ways - through traders bringing it to Marseilles (no evidence exists of any Syrah having been planted in that area), through a crusader bringing it back from the war (unlikely that he would have travelled as far as Persia from the Holy Land), brought to France by a Persian hermit, or brought to Gaul by Probus, the Roman Emperor.
In truth, it was probably born in the Rhone pre-Alps. Syrah is the natural child of Mondeuse Blanche, from Savoie and Dureza, an old and rare grape originating from Ardèche. It is a great-grandchild of Pinot and a grandchild of Mondeuse Noire as well as being a half-sibling of Viognier.