Sauvignon Blanc NZ Flashcards
Oxidation controls loss of fruitiness
Antioxidant lessen the 3MH loss but doesn’t lessen 3MHA loss, the only cool temperature can lessened 3MHA loss.
Best quality wine comes from hand-picked grapes
Machine Harvest has greater 3MH and 3MHA than hand-picked.
All sauvignon blanc grapes behave the same
3MH and 3MHA declined in heavily pressed, but hexyl acetate and hexanol increased.
Bordeaux Sauvignon Blanc
barrel fermentation and ageing. Bigger mouthfeel, as the wine oxidised in oak gives a fuller body and less acidity. Wood also tinted the wine a little to make it more yellow and adds a layer of toasty, creamy vanilla.
Sancerre Sauvignon Blanc
Plant rose around as an early detector of powdery mildew.
picked by hand. No malolactic fermentation and little oak contact.
Italy Sauvignon Blanc
Cool and sunny. Sauvignon Blanc from these regions exhibits excellent fruit and varietal characteristics like stony mineral dimensions with lime/lemon citrus and apple, peach, pear fruit flavour and not sloppy juiciness.
North America Sauvignon Blanc
California is leading producer of Sauvignon Blanc.
Cold fermented called Fume Blanc.
Chile Sauvignon Blanc
Zesty and highly aromatic and recalling citrus fruits, green apple, crisp pear and zingy pineapple with a refreshing green grassy aroma.
South Africa Sauvignon Blanc
Bland side in term of character due to sensitivity to light
Australia Sauvignon Blanc
Margaret River often Blended with Semillon. Grapes from Adelaide Hills and Padthaway have distinctive style from NZ. Tend to be more ripe with white peach and lime notes and higher acidity.
When was Sauvignon Blanc planted in NZ?
1969 in Matua Valley and bottled in 1974.
When was Sauvignon Blanc in Marlborough?
1975 by Montana.
What is Sauvignon Blanc aroma compound abbreviations?
MIBP, 3MH, 3MHA, 4MMP
