White Grapes Flashcards
Chardonnay
a versatile variety suited to a range of climates, wide range of soils, resulting in a range of styles;
top-quality examples are grown on limestone/clay soils
buds early -> susceptible to spring frosts
ripens early -> suitable to grow in a cool region
relatively high yields without loss of quality -> vigour management!
In cool climates (Burgundy):
apple, pear, lemon and lime fruit with wet stone notes,
light to medium body
high acidity (Chablis).
In more moderate climates (Côte d’Or): ripe citrus, melon and stone fruit, medium to medium (+) body
medium (+) to high acidity.
whole bunch press+ hyperoxidation
SS fermentation 16–18°C, barrel (228l Burgundy piéce) 20°C + 8-12 months ageing in barrel on lees + battonage
Adelaide Hills (AUT):
Intense fruit characteristics range from citrus to tropical, ripe stone fruit flavours
medium (+) to high acidity
medium body
medium alcohol
Malolactic conversion, oak maturation and lees ageing -> greater texture and complexity
very good to outstanding
Argentina
tropical fruits, apple
wide range of styles
Margaret River (AUS)
naturally high in acidity,
medium (+) to full body
concentrated stone fruit aromas
no MLF
oak ageing, lees ageing -> texture, complexity
good to outstanding
mid- to premium priced.
Rizling
Late budding,
late ripening (needs good sun exposure and dry autumns)
Winter hardy
Long ripening season , good sun exposure
Good disease resistance
Susceptible to botrytis
Very good quality ,
relatively high yield
High acidity (even fully ripe) -> significant potential for ageing
medium/pronounced, complex aroma intensity: citrus, lemon and grapefruit, stone fruit: peach.
Floral, white flowers, honeysuckle
Wet stone, steely.
Unoaked
Bottle aged: honey, petrol-like aromas
medium to full body, medium alcohol
full range of styles, from dry to sweet
Alsace: 90 hl/ha
dry (either with no residual sugar or a low amount that is not easily evident in tasting due to high acidity), medium to full body, medium alcohol, high acidity, with citrus (lemon, grapefruit) and stone fruit (peach) flavour and a prononounced stony/steely character.
Mosel
paler in colour,
lighter in body,
lower alcohol
higher acidity than those from elsewhere
pronounced floral and green fruit aromas.
The balance of acidity and flavour intensity gives these wines potential for long bottle ageing
reputation for sweets and Eiswein
Austria (Niederösterreich):
warmest sites on thin
soils,
almost always dry, can be full bodied, with medium levels of alcohol,
ripe stone fruit and sometimes tropical fruit flavours,
high levels of acidity-> improve
over 10–20 years ->
nutty, honeyed and have petrol notes. very good to outstanding in quality and premium prices.
Eden Valley (AUT): dry in style, with high acidity and medium alcohol
fermented dry in stainless steel to preserve the pure citrus fruit lemon and lime) and floral aromas
age for a number of years, gaining layers of honey, nuttiness and toast over time, complexity
good-outstanding
Clare Valley (AUT):
dry, medium alcohol, high acidity
lime aromas
a) slate soils of Polish Hill: low in fertility -> less aromatic, flintier style of Riesling, fairly neutral in youth but can benefit from long bottle ageing, developing honey
and toasty characteristics.
b) limestone soils of Watervale: more fertile -> more aromatic, floral style which can be drunk when younger.
good to outstanding
Canada, Ontario
High acidity
Citrus, peach, floral
Dry to sweet
Sauvignon Blanc
late budding
relatively early ripening -> suitable to be grown in cool climates and regions with a threat of early autumn rains.
Vigorous -> best grown on poor soils, canopy management-> avoid shading (green pepper and grassy notes); sunlight -> more tropical fruit flavour.
Prone to powdery mildew, botrytis bunch rot and to trunk diseases (e.g. Esca) including, if cordon-trained, to the fungal disease Eutypa dieback.
Pronounced intensity aromas of grass, bell pepper and asparagus with gooseberry, grapefruit and wet stone flavours (cooler areas) to riper, passion fruit (warmer areas).
medium body and alcohol
high acidity.
Picking date to judge optimum ripeness but before the acidity drops and the flavours become over-ripe.
Tourain AOC
Loire’s Central Vineyards, 80 per cent of plantings are Sauvignon Blanc.
Sancerre AOC:
medium intensity aromas of grapefruit and gooseberry,
medium alcohol and high acidity.
They rarely have new oak flavours.
They are good to outstanding in quality and mid-price to premium price, with a few super-premium examples (e.g. Didier Dagueneau or François Cotat).
Pouilly-Fumé
little rounder and less aromatic than Sancerre
often needs a little more time – six months to a year in bottle – to really start to show
Reuilly AOC (100%Sb), Quincy AOC,
Menetou-Salon AOC
Bordeaux AOC
medium intensity gooseberry and lemon fruit, medium body,
high acidity
medium alcohol
acceptable to good quality
inexpensive to mid-priced
Pessac-Leognan AOC (Bordeaux)
a blend of Sauvignon Blanc and Semillon
pronounced aromas of gooseberry, lemon and grapefruit with vanilla and clove oak notes,
medium (+) body,
medium (+) to high acidity
medium to high alcohol
very good to outstanding
premium to super-premium in price
Steiermark
Alto Adige
Collio DOC
Rueda
Dry Creek Valley AVA
Napa “Valley” AVAs:
ripe, juicy wines with peach and tropical flavours and medium (+) acidity
California Central Coast
Chile
most planted white grape
a) very good quality: thrives particularly in cooler areas such as Limarí, Casablanca and San Antonio:
high acidity
citrus to tropical, sometimes with a hint of wet stones or a herbaceous character
lees contact and oak ageing to increase
complexity.
good quality
b) inexpensive: Central Valley
South Africa - all over on cooler sites
Adelaide Hills (AUT): intense ripe fruit aromas (rather than the herbaceous notes associated with Marlborough),
high acidity and medium alcohol
good to very good quality
New Zealand:
pronounced style
low fermentation temperatures
neutral vessel, usually stainless steel -> to retain primary fruit aromas and flavours.
Cultured yeasts -> increase aromatics.
MLF is avoided to preserve the high levels of acidity and to prevent any dairy notes.
Oak fermentation and maturation are also avoided in this case, as is any extended lees contact.
chaptalization in cool years
Ascorbic acid, an antioxidant + SO2 -> ensure freshness after bottling
Marlborough:
a) Wairau Valley
depending on the soil and site -> from tropical passionfruit notes to grassy, herbaceous notes
dry with high acidity and intensely aromatic with a
mixture of herbaceous, floral and tropical fruit aromas, particularly passionfruit
machine harvesting promotes passionfruit and green bell pepper aromas
b) Awatere Valley (cooler, higher): more herbaceaus, less tropical, but very high acidity
Nelson: quite restrained
Gentle, subtle expressions of stone fruit, tropical fruit, and herbal nuances
complexity by barrel fermentation and maturation, as well as lees stirring. Sauvignon Blanc wines generally range from good to very good and mid-
to premium-priced.
Martinborogh: premium in price and are often of very good quality with some outstanding examples. more restrained herbaceous and fruit notes than in Marlborough, though with similarly high acidity. Lower yields can also create wines with more intensity.
Some premium examples use wild yeast, partial barrel fermentation and extended lees contact to impart greater texture and complexity.
Pinot gris (Fr, Alsace)
Grauburgunder (Germany)
Pinot Grigio (IT, Veneto)
Early budding -> spring frost
Early ripening
Moderate yields
Susceptible to botrytis bunch rot
- downy mildew
Accumulates high sugar level
-> medium to high alcohol level,
Quickly drops in acidity
Alsace(noble variety):
full range: dry [12-13,5%abv] to sweet [13,5%abv ]
medium intensity peach, apple
medium to full body
Medium acidity
Rich oily texture
Capacity to age -> honey, smokey aromas
IT, Veneto, Delle Venezie DOC: 126 hl/ha
light to medium (–) intensity apple and lemon fruit, with light
to medium (–) body, medium alcohol and medium (+) acidity
typically good in quality (with some very good examples) and inexpensive to mid-priced.
USA, Oregon
usually dry (some off-dry)
fruity style,
skin contact, whole bunch pressingm cool ferm, lees contact, old barrels -> complexity, texture
meium/full body
m/m+ acidity
pear, peach, melon
nutty, honeyed
good/very good
Semillon (Fr)
mid-ripening variety, susceptible to botrytis bunch rot and to noble rot
high yields
low intensity apple, lemon and, if under ripe, grassy
medium body,
medium alcohol
medium to medium (+) acidity
age-worthy: developing toast and honeyed notes with age
a) high quality dry white Bordeaux blend (Sm&Sb&Ms):
pronounced aromas of gooseberry, lemon and grapefruit with vanilla and clove oak notes,
medium (+) body,
medium (+) to high acidity
medium to high alcohol
very good to outstanding
premium to super-premium in price
b) botrytis-affected sweet Bordeaux wines: pronounced honey and dried
fruit (lemon, peach) character and a waxy texture.
strong affinity with vanilla and sweet spice flavours from new French oak
susceptible to botrytis -> top Sauternes wines tend to have a high proportion of Sémillon in the
blend [d’Yquem]
Sauternes AOC, Barzac AOC:
pronounced aromas of citrus peel, honey and tropical fruit (mango) with vanilla oak notes (new oak);
full bodied,
high alcohol,
medium to medium (+) acidity
sweet finish.
very good to outstanding
mid-priced to super-premium.
Monbazillac AOC (South-west France)
sweet wine (late harvest or bortrytis)
Sb, Sm, Muscadelle, Sauv.Gris
good to very good in quality and inexpensive to midpriced
old oak
Sonoma
Walla Walla Valley AVA
Argentina, Luján de Cuyo:
fruity, full-bodied
AUS
Hunter Valley:
picked early -> high acidity
SS fermentation, no skin contact
dry,
light bodied
low alcohol (10-11%abv),
unoaked style
fairly neutral in youth,
develops great aromatic complexity with five to ten years of bottle age ->
+ more complex and pronounced aromas of toast, honey and hay
good to outstanding
mid-priced to premium
Barossa Valley
a) fuller-bodied
higher alcohol
lower acidity
intensive flavours from oak maturation
not as age worthy as Hunter Valley!
b) picking the fruit earlier ->
lighter style with no oak influence
Riverina of New South Wales: complex sweet wines (botrytised)
New Zealand - sweet, noble rot.
Chenin Blanc
buds early-> prone to spring frosts.
Vigorous variety, can carry high yields if allowed.
Prone to powdery mildew, botrytis bunch rot (as well as to the positive effects of botrytis for making sweet wines) and trunk diseases.
Ripens late -> vulnerable to the onset of autumn rains
ripens unevenly -> has to be picked on several passes through the vineyard
Middle Loire: wide range of styles: sparkling wine, dry, off-dry and sweet
The dry and off-dry wines have medium intensity aromas of green apple and lemon (sometimes with a steely, smoky character),
medium alcohol
noticeably high acidity, often balanced with some residual sugar for an off-dry style.
good to very good in quality and inexpensive to mid-price, some outstanding quality and premium priced options (e.g. Domaine Huet).
Vouvray AOC – the most important white wine appellation in Touraine. min 95% Chenin Blanc (typically 100 %); 52 hL/ha.
slopes that overlook the Loire, good sunlight interception, river moderating
soils are flinty, clay and limestone over a tuff -> good drainage.
Away from the Loire the percentage of clay increases, making the soils colder and inhibiting ripening.
Dry Vouvray is made in every vintage;
some demi-sec in most years,
sweet is rarer.
Unless clearly marked on the label it can difficult to know whether a Vouvray is dry or sweet.
Montlouis-sur-Loire AOC
cheaper than Vouvray
Anjou: sweet wines can be made in almost every vintage:
Coteaux du Layon AOC
Coteaux du Layon AOC + named village.
Bonnezeaux AOC
Quarts de Chaume Grand Cru AOC
only botrytis affected sweet wine
very high flavour intensity and a rich texture
maximized yield (20 - 35)
min. alcohol(14-18%)
Coteaux de Saumur AOC: sweet botrytised (or not) sweets
Touraine AOC Amboise
USA- Lodi-Clarksburg AVA
Argentina - Souther Mendoza - signature white
well-balanced, fruity wines
South Africa
largest single planted variety
medium to pronounced intensity, ripe yellow apple,peach, tropical fruit
high acidity
medium alcohol
medium body
vanilla and toast aromas from oak
a) inexpensive high volume
high yield, no botrytis
blended (max 15% Colombard)
no MLF, SS (ferm+3,4 months), primary fruits,
RS adjustment to 5g/L
bulk, bottled in final market
b) premium
low yield, old, dryland
small botrytis
100% ChB
SS cold tempr. ferm, no MLF, old barrels. lees ageing, battonage
maturation 9-12 months
bottled on estate
Viognier
early budding -> spring frost
trellis or poles (wind damage)
poor fruit set, coulure -> low and unpredictable yields
pronounced aromas if fully ripe
Aromatic: peach, apricot, honeysuckle, orange blossom, tropical fruits
floral, fruitiness
Rich texture,
overripe -> lose flavour, acidity, gains sugar -> unbalanced wine
Full body, silky texture
Medium acidity
A) fresh vibrant
B) opulent, creamy
Dry, off-dry, sweet
Blends with Roussanne, Marsanne
Northern Rhone
up to 20% is allowed in Rhone blends
Condrieu AOC (100% Viognier)
41hl/ha
m+/pronounced intensity
SS or large oak
MLF usually
lees ageing 10-12 months
very good to outstanding
premium, super premium
Chateau-Grillet AOC: single estate Viognier
Languedoc-Roussillon IGP
Edna Valley (California - Central Coast)
Santa Barbara, Santa Maria Valley, Sta Rita Hills AVA (cool, windy)
Lodi AVA
Sierra Foothills (high diurnial)
Walla Walla Valley - Washington (611m, cool, wet)
Chile
South Africa
Australia
Silvaner
Early budding, early ripening.
Susceptible to frost.
Full ripeness before autumn fall.
Chalky soil, Franken - Würtzburg.
Lower in acidity and less aromatic than Riesling
Inexpensive wines with subtle fruit aromas (green fruit to tropical fruit)
Full body, floral, wet stone.
distinctive earthy characteristic
Very good, high-quality,
dry, medium- bodied
medium to medium (+) acidity
Alsace: declining; old wines - good quality, reputation
Muller-Thurgau
Earlier-ripening than Riesling
high yields in almost any conditions
It was Germany’s
most planted grape variety in the 1970s and 1980s inexpensive blends such as Liebfraumilch.
much lower acidity than Riesling (generally medium acidity)
less structure and character
attractive but relatively simple floral and fruity aromas
for early drinking
Gewurztraminer
Early budding-> spring frost
Early ripening, but picked late for fully ripe skin -> max aromas, ripe tannins
Accumulates sugar rapidly
Vigorous > pruning, canopy
Coulure, chlorosis
Medium lemon color
Pronounced aromas: lychee, peach, apricot, rose, spice
Medium to high alcohol
Medium to full body
Low to medium acidity
Alsace (noble variety): full range, dry to sweet; no MLF, traditional large oak or SS, retain primary fruit aromas, fine lees ageing, no stirring (freshness);
80 hl/ha
Vendange tardive or Sélection de grains noble
Garganega
Veneto, Soave
Vigorous
Late ripening
Pergola / trellised
😢Winter cold, mildew, botrytis
High acidity
Medium body
Medium intensity: lemon, apple, pear, white pepper, stone fruit (ripest)
Usually no oak, best quality oaked
Good to very good
Mid to medium prized
Gives very good quality, fully flavoured wines even with high yields!
Winemaking:
a) short cold maceration, cool fermentation 16-18 C,
4-6 months ageing on lees
b) appassimento method
Soave Doc: 70% Garganega (+ max30% Verdiccho - Treb.di Soave / Chardonnay)+ max 5% other approved
Soave Doc Classico 98 hl/ha, from hilly zones
Soave Superiore DOCG: from hilly zone as Recioto di Soave; 70 hl/ha
Recioto di Soave DOCG: delimited hilly zone, 3 hl/ha, semi-dried grapes -> rich florak honeyed, sweet wine, high, balancing acidity
Verdicchio (IT, Marché)
Trebbiano Di Lugana (=Turbiana)
Trebbiano di Soave
medium- intensity: blossom, apply, lemon, fennel, almond. Bitter finish.
High crisp acidity
Medium body
Ageing well (Riserva), on lees, old oak up to 10yrs.
Tertiary aromas: mushroom, dried fruits
Marché (Central Italy) Verdicchio del Castelli di Jesi DOC, Riserva DOCG
Verdicchio di Matelica DoC, Riserva DOCG
=Trebbiano di Soave
Lugana DOC
Trebbiano di Lugana:
moderately aromatic with ripe apple, citrus and hazelnut notes with lively acidity and a saline finish.
Some producers may age a part or all of their top wines in oak. Some wines can age for five years plus.
Vernaccia
(IT, Toscana, San Gimignano DOCG)
Medium intensity: lemon, floral
Mid/late ripening
Very high yield
Medium acidity
Toscana
Vernaccia di San Gimignano DOCG : min 85% Vr + max 10% Sb, RZ
63 hl/ha
Petit Manseng
Jurancon, France
early budding -> prone to spring frosts
mid to late ripening
thick skins and open bunches -> resistant to botrytis bunch rot,
-> suitable for late harvesting.
Moderately aromatic and retains its high acidity -> suitable for the production of balanced sweet wines
High levels of potential alcohol (e.g. 17 per cent) -> producers must be precise about the picking date to balance the goals of full flavour
ripeness, acidity and potential alcohol
Gros Manseng
Jurancon, France
See the characteristics of Petit Manseng but has higher yields and usually less aromatic concentration and flavour intensity.
It is principally used for dry wines.
Savagnin (Fr, Jura)
Mother of Rizling, Chardonnay
Jura, France
buds early ->prone to spring frosts
very late ripening, and may be picked as late as December.
its cousin: Gewürztraminer;
temperamental grape to grow -> low yields
thick-skinned -> good resistance to fungal diseases
thrives on the steep marlstone slopes
a) conventional white wine:
high acidity and medium (–) lemon and apple fruit, a medium body and medium alcohol
b) oxidative wine including Jura’s most distinctive wine, Vin Jaune
(Chateau-Chalon)
Pinot Blanc (Weissburgunder)
Alsace: typically low intensity aromas of apple and peach,
medium acidity and alcohol
mainly acceptable to good quality, with a few very good examples, inexpensive to mid-priced.
Auxerrois, (can be labelled Pinot Blanc):
early ripening, low aromatic variety.
low acidity
frequently used in blends or in Crémant d’Alsace.
Germany: well-balanced wines with
medium (+) acid and delicate citrus and stone fruit aromas
Gruner Veltliner (AT)
suited to clay and loess soils, which can retain higher levels of water
very vigorous -> canopy management thick skin -> can contribute a phenolic taste, or bitterness to the
wine.
The skins also contain the chemical compound rotundone that gives a peppery aroma, characteristic of this variety.
have medium (+) to high acidity
typically not oaked
a) simple wines, with citrus and green fruit aromas made for early
drinking, of acceptable to good quality and inexpensive price
b) wines with pronounced citrus
and peach fruit and great complexity of aroma and flavour, which can be aged in bottle. very good to outstanding quality and premium priced.
Welschriesling (AT) -
Olaszrizling
high levels of acidity and
neutral aromatics (->SEKT also!)
a) Steiermark: fresh, neutral, unoaked, dry wines, of acceptable to good
quality and inexpensive in price. Plantings of Welschriesling are in decline partially due to a
decrease in consumption of this simple, dry style.
b) Burgenland (Neusiedlersee region)
thin skins -> affected by noble rot, and then used for sweet wines
production, labelled as Beerenauslese or Trockenbeerenauslese (TBA):
high levels of acidity,
pronounced tropical fruit aromas and dried fruit,
ability to develop in bottle.
very good to outstanding quality and premium prices.
Furmint (HU)
63 per cent of all plantings in Tokaj
very versatile grape
capable of producing high- quality wines from dry to sweet.
late-ripening -> needs Tokaj’s long, sunny growing season to ripen fully. even when fully ripe, it retains high levels of acidity
well-suited to the production of sweet wines
thick-skinned -> but particularly susceptible to botrytis, making it a vital component in Aszú wines.
naturally accumulate high levels of sugar which are further
concentrated by the action of botrytis, shrivelling and late harvesting;
balanced by high acidity in even the sweetest wines.
Dry wines
a) are intended to be drunk young
b)more ageworthy examples; being matured in oak.
Due to the high sugar levels, they can be full-bodied with high levels of alcohol.
However, due to improved
viticultural practices it is now possible to get wines that are ripe and at medium alcohol levels.
Single-varietal dry wines ::
lemon, apple and pear
develops notes of honey and nuts with age.
Grapes affected by botrytis give flavours of dried apricot and mango.
Harslevelu (HU)
19 % of Tokaj
fruitier than Furmint with distinctive aromas of white peach and orange blossom.
mainly in a supporting role in blends, adding its distinctive perfume,
although it is sometimes made as a varietal wine, both dry and sweet.
Muscat Blanc a Petits Grains
(Sárga muskotály)
Alsace: Muscat Blanc á Petit Grains, Muscat Ottonel (earlier ripening)
Tokaj: It adds floral notes in blends in both sweet and dry wines, but also appears as a varietal wine,
mainly dry but occasionally sweet.
Roditis (Greece)
pink skinned (though this rarely has any effect on the colour of the wine unless it is macerated for a few hours).
high yields,
mainly used for inexpensive wine and as a blending ingredient for Retsina.
its reputation is also improving thanks to higher-quality wines being made at altitude and from old vines, for example in some areas of the
Peloponnese:
medium bodied with high acidity and flavours of ripe fruit, such as melon.
Savatiano (Greece) -> Retsina
the most planted grape variety in Gr.
workhorse grape of central Greece.
drought resistance
produce large volumes of inexpensive wine and is also the most common ingredient in Retsina (+pine basin)
its reputation is starting to rise with some very good quality examples from low- yielding, dry-farmed bush vines:
subtle aromas of citrus, pear and stone fruit as well as a nutty character with age.
Assyrtiko (Greece)
Greece’s best-known and most prized indigenous white grape
Originally from Santorini, now widely planted on the mainland
highly adaptable to different conditions.
retains high levels of acidity when ripe, even in the hottest
conditions -> balances the typically high alcohol levels
-> age well;
a) ideal for producing lusciously sweet wines (Vinsanto)
Vinsanto:
late-harvested grapes, dried in the sun for up to two weeks
must be aged for at least two years in oak before release but many producers age it for longer, often in larger casks which are not fully filled in order to encourage oxidation
flavours of raisins, coffee and chocolate
The high sugar levels (200–300 g/L) are balanced by Assyrtiko’s naturally high acidity
very good or outstanding quality, can command super-premium prices
b) Dry Assyrtiko:
citrus, stone and tropical fruit, often with a strong smoky or flint characteristic.
Santorini PDO:
high levels of acidity,
medium to high alcohol
distinctive smoky characteristic, alongside Assyrtiko’s fruit aromas
can age for around a decade in bottle developing a honey, toasty character fermented at low temperatures in stainless steel or other neutral vessels to retain fruit flavours
good to outstanding in quality and mid to premium priced.
c) at least part of the blend has been aged in oak and lees contact -> fuller body and complexity
-> different profile of flavours (less intense primary, more secondary characteristics)
Moschofilero (Greece)
aromatic wines:
notes of citrus, flowers (particularly rose petals) and spices,
not dissimilar to Muscat
high in acid,
light-bodied,
relatively low in alcohol (around 12%
abv).
pink-skinned and many wines have a pink tinge ->
some producers make a rosé using
extended skin contact.
It is mainly planted in Mantinia in the Peloponnese.
Mantinia PDO:
high acidity, low to medium alcohol, medium (–) to medium body,
floral and slightly spicy aromas.
fermented in stainless steel to retain their freshness, drunk young.
mid-priced and good to very good in quality.
Melon (Fr)
Muscadet (Loire Valley, FR)
hardy, well suited to a cool region
buds early,
ripens relatively early -> reducing the threat of rain at harvest
high yields -> canopy management
good resistance to powdery mildew, but has tight bunches of fruit and is susceptible to downy mildew and botrytis bunch rot
Timely and repeated spraying is required
high acidity,
light body
low to the low end of medium alcohol.
low aromatic intensity (green apple), which is often made sur lie (see below).
The wines are acceptable to good in quality, with some very good examples, inexpensive to mid-priced
Chaptalisation is permitted up to 12% abv potential alcohol
typically fermented and aged in large, shallow underground glass-lined concrete vats, though stainless steel is also used.
The idea is to keep the wine as neutral as possible and then to age the wine on the lees.
Malolactic conversion is typically avoided, preserving the high acidity typical of the style.
Muscadet AOC (70hl/ha) may include up to 10 per cent of Chardonnay.
Muscadet Sèvre et Maine AOC 55 hl/ha
dry, with low intensity aroma of green apple and grassy notes,
high acidity and a light body.
acceptable to good quality (with some very good wines)
inexpensive in price
Muscadet Sèvre et Maine AOC Clisson (Muscadet cru communaux) 45 hl/ha
wines have to be kept on the lees for 18 months (Le Pallet) or 24 months (Clisson, Gorges)
typically rounder and more complex with longer finishes
Piquepoul Blanc (Fr - Languedoc)
Picpoul de Pinet AOC (local Vermouth industry)
retains acidity [“stings the lip”, and is a reference to the grape’s mouthwateringly high acidity]
thrive in sandy soil -> coastal region
dry and medium bodied
medium (+) to high acidity
medium intensity lemon fruit with light floral notes
acceptable to good
a distinctive bottle (Languedoc cross)
Marsanne (Fr)
Northern-Rhone, Hermitage AOC
blending partner of Roussanne (together max15% in red Hermitage)
deeply colored
rich and nutty, with hints of spice and pear
m+/high alcohol
oak aged -> develop more body, darker color and the flavors become more complex and concentrated with an oily, honeyed texture,
nuts and quince can also develop
Hermitage AOC: rich, creamy, nutty flavours with outstanding complexity.
In addition, in very ripe years a rare Vin de Paille is made (a sweet wine made by drying the grapes off the vine) - usually pure Marsanne
Roussanne (Fr)
Northern-Rhone, Cros-Hermitage, Saint-Joseph
rare, full bodied
rich, honey, lemon, apricot, pear, beeswax, chamomile, brioche, herbal tea
floral in cooler regions
medium acidity
usually blended
“russet” color when ripe—roux is French for the reddish-brown color russet
difficult variety to grow:
vulnerability to mildew,
poor resistance to drought and wind,
late and/or uneven ripening
irregular yields
prone to oxidation
In blends, Roussanne adds aromatics, elegance and acidity with the potential to age and further develop in the bottle
Languedoc-Rousillon
California-Central Coast
Colombard
South West France, IGP Cotes de Gascogne:
neutralability to retain acidity in hot, dry environment
med to med+ acidity
fruity, easy to drink, light, refreshing white wines
blended with SB, CH
acceptable to good
great blending grapes, most famously used alongside Ugni Blanc and Folle Blanche in the production of Cognac and Armagnac
California, Central Valley
South Africa
Clairette (Fr)
throughout southern France, Rhone Valley, Languedoc
[“light one”]
light-colored grape variety
low acidity and high alcohol -> not suited to modern palate mostly fresh, sparkling wines
light, easy-drinking still wines
minor blending grape
oxidize quickly -> Vermouth
South Africa: Colombar
Friulano (IT, Friuli, Collio DOC)
= Savignonasse
Tocai Friulano
good disease resistance (high rainfall )
medium (–) floral and apple flavours, medium to high alcohol with medium (+) acidity.
a) stainless steel to preserve the aromatics (most common) b)lightly oaked, capacity to age
good to very good in quality
mid-priced to premium
Collio DOC 77 hL/ha, single-variety whites
Ribolla Gialla (IT, Fruili, Collio, Colli Orientali)
needs hillside sites to prevent it growing too vigorously. prone to shot berries.
citrus and pepper notes. high acidity.
Many styles: oak-aged, not, tank or traditional method, sparkling wine, extended skin contact for orange wines, fermentation and ageing in amphora.
Orange wine: long maceration (8 days up to 6–8 months) on the skins of white varieties followed by long ageing (2–6 years) in large format barrels.
no fining or filtration, low or no added SO2.
amber, orange or gold in colour.
pronounced flavours of dried fruits, dried herbs, hay and nuts, and medium tannins.
premium prices, particularly appreciated by sommeliers, those committed to natural wines and adventurous
drinkers.
Picolit (IT, Friuli Colli Orientali Picolit DOCG)
historic wine that once was a competitor
for Hungarian Tokaj. Volumes produced have always been small as the variety Picolit has bunches each with only 10–15 berries due to problems with berry set.
The wine is made from air-dried grapes
Nosiola (IT, Trentino)
vulnerable to spring frosts, powdery mildew and sour rot
Valley of the Lakes: the warmest area with a sub-continental climate.
a) small volume of distinctive white wines with a light hazelnut flavour
mid-priced
b) a semi-dried fruit version, called Vino Santo (not Vin Santo).
The hazelnut flavour is from the fruit, not from oak.
premium priced
Schiava (Alto-Adige) xxxxx
Verduzzo (IT, Friuli, Ramandolo DOCG)
made from air-dried grapes
Cortese
high yielding
light intensity aromas of lemon, apple/pear and white flowers
high acidity
medium body
thin-skinned and susceptible to grey rot in rainy conditions.
fermented at mid-range temperatures. (Top quality wines may undergo a few hours of pre-fermentation maceration to increase aromatic intensity.)
Wines are typically aged in stainless steel containers to preserve the primary fruit.
a) Most wines are made for early drinking
b) some top wines can be aged in the bottle for tertiary notes.
typically good quality with some very good examples and inexpensive to mid-priced, with some premium examples.
Gavi (or Cortese di Gavi) DOCG: 100% Cortese, 67 hL/ha
Riserva: 45 hL/ha, must be aged for one year in any vessel before release
Castellari Bergaglio and La Scolca.
Arneis (IT, North-West Italy)
light intensity
complex aromas of white flowers, chamomile, white peach and lemon
medium (–) acidity
difficult to grow successfully
good quality with some very good examples and are inexpensive to mid-priced, with some premium examples
acidity drops very rapidly -> must be picked as soon as the desired ripeness is reached
easily oxidises ->minimise oxygen contact
Roero Arneis DOCG: min 95% Arneis, 70hl/ha
Bruno Giacosa
Trebbiano Toscano
(=Ugni Blanc, France, brandy)
late budding
vigorous and high yielding
prone to downy mildew and eutypa dieback
good disease resistance.
ripens well in sunshine and heat, while retaining high acidity
flavours are neutral, medium (–) lemon, herbal.
declining in popularity; it was previously valued for being high yielding and reliable
lack of fruitiness
low flavour intensity
high acidity -> important part, regular blend for sweet Vin Santo.
Pecorino (IT)
South Marché, Abruzzo
high disease resistance
best trained long (Guyot or pergola) as it has sterile buds near the trunk
Clonal selection -> productivity
ripens early
high in alcohol (e.g. 14.5% abv) due to the low productivity
balanced by the grape’s natural high acidity
herbal notes (sage, thyme, mint), with crisp apple and pear fruit
medium bodied
Marche IGT
Offida Pecorino DOCG
a) released early to retain primary fruit
b) aged for 12–18 months in old oak barrels for additional texture.
Passerina (IT)
Marche, Abruzzo.
good disease resistance
high production
ripens later than Pecorino-> more vulnerable to late season rain
naturally high acidity, but can lose acidity quickly once fully mature
ripe lemon and yellow apple fruits
Marche IGT
Offida Passerina DOCG
Grechetto
Grechetto di Orvieto
thick-skinned -> resistance to fungal disease that makes it suitable for late harvesting, good resistance to downy mildew.
low to medium intensity lemon and white flower aromas and flavour
high acidity
medium body
Orvieto DOC: blended with Trebbiano Toscano where Grechetto gives greater flavour intensity
SS fermentation -> furitiness freshness
medium (–) intensity lemon and apple fruit
top end of medium alcohol
medium (+) acidity
light body
Max. 77 hL/ha
acceptable to good in quality and inexpensive to mid-priced
+Superiore category
+ sweet wines: vendemnia tardive (late harvest) or muffa nobile (noble rot)
VENDANGE TARDIVE AND SÉLECTION DE GRAINS NOBLES
Alsace AOC and the grand crus can append Vendange tardive or Sélection de grains nobles on the label. made solely from the four ‘noble’ varieties.
High minimum sugar levels at harvest are required
No requirement for Vendange tardive to have botrytis-affected fruit or to be sweet.
Minimum sugar levels at harvest give about 14–15% abv if fermented dry.
Muscat or Riesling 235 g/L
Pinot Gris or Gewurztraminer 257 g/L
Sélection de grains nobles must be made from botrytis-affected grapes and be sweet.
Minimum sugar levels required Vendange tardive Sélection de grains nobles
Muscat or Riesling 276 g/L
Pinot Gris or Gewurztraminer 306 g/L
Sur lie
This technique is highly typical in the Pays Nantais and is a way of filling out the body of what would otherwise be very light-bodied wines.
After the alcoholic fermentation is completed, one racking is allowed to remove the gross lees.
After this, the wine remains in contact with the fine lees through the following winter and until bottling.
Ageing on the lees also retains the freshness of the wine and may retain a small amount of carbon dioxide, which is part of the style of these wines.
Wines must be bottled between 1 March and 30 November of the year following harvest and in the winery in which they were made
appassimento method
see at black grapes
Vin Santo (IT, Toscana)
amber coloured, sweet wine
appassimento method
a blend of Trebbiano Toscano and Malvasia
permitted within many denominations
DOCG Vernaccia di San Gimignano permits this style, as do three separate DOCs for Vin Santo that correspond to the zones of Chianti, Chianti Classico and Vino Nobile di Montepulciano.
For example, Trebbiano Toscano and Malvasia, singly or combined, must be a
minimum of 60 per cent in Vin Santo Chianti Classico DOC.
the grapes were dried in the loft of the house,
their juice fermented
aged in small barrels sealed and stored unopened in the loft for many years (5–10 years).
small batches or significant volumes
Minimum ageing in barrels is two years in Chianti Classico and three in Montepulciano, but this is often exceeded.
The combination of rising and falling temperature and oxidative
ageing without topping ->
amber colour
complex palate of dried fruit (apricot, lemon) flavours, nutty notes,
variable level of volatile acidity
sweet but with balancing high acidity
medium (+) to high alcohol
b) controlled fermentation temperature to retain some primary fruit.
premium or super-premium in price due to the small batch production and
years of ageing before sale.
a rare red version -Sangiovese- : Occhio di Pernice (‘eye of the partridge’).
Vin Jaune (Fr, Jura) - dry
made by fermenting Savagnin grapes to dryness
ageing the wine in barrels with a headspace
A thin layer of a flor-type yeast develops (le voile or the veil)
has to remain under flor for a minimum of 5 years within a total ageing requirement of 6years in barrel.
selected yeasts to create flor or allow the process to happen naturally
the barrels are placed in a well-ventilated cellar with seasonal temperature changes.
Barrel ageing cellar location and conditions are crucial to how the veil forms, and how these wines develop in barrel.
the level of flor is thin, no fresh wine is added
the wines develop the aromas of both biological and oxidative ageing.
The alcohol level rises by about 1 degree up to 13.5%–15% abv due to transpiration of water through the barrels.
medium lemon to medium gold in colour
pronounced aromas of bread dough, almond, ginger and green apple
dry
high acidity
high alcohol
medium body
very good to outstanding in quality and premium to super-premium in price.
being able to age for several decades
owing to their flavour concentration, complexity and oxidative winemaking
Cháteau-Chalon AOC - only Vin Jaune (54ha)
L’Etoile AOC
Côtes du Jura AOC
Vin de Paille (Fr, Jura) - sweet
Very small quantities of Vin de Paille are also made in Jura.
sweet wine
using grapes dried off the vine
All Jura varieties except Pinot Noir are permitted.
must be above 14% abv, and residual sugar levels are typically 70–120 g/L. must be aged in oak for a minimum of 18 months
released no sooner than three years after vintage
a) oxidative (no topping up of barrels)
b) fresher styles
Aside from Crémant du Jura AOC, there are two larger appellations and two
very small ones.
L’Etoile AOC
Côtes du Jura AOC
Malvasia Bianca di Candia
good resistance to diseases
high yields
juice is prone to oxidation in the winery and therefore has to be handled
carefully to avoid it losing freshness and becoming too deep in colour.
In blends it contributes
medium (–) intensity lemon and apple fruit
medium alcohol
medium (+) acidity
light body
The amount planted has decreased since the early 1990s.
Frascati DOC (blend, 105 hl/ha), light flavour intensity
cool fermentation temperatures to retain primary fruit
stored briefly in stainless steel tanks (to retain fresh fruit)
released for drinking within 1–2 years
acceptable to good quality, with some very good examples
inexpensive to mid-price
Frascati Superiore DOCG 77hl/ha 12months, SS
very good, mid priced
Castelli Romani DOC, blend, 120 hl/ha
Malvasia del Lazio
a cross between Muscat of Alexandria and a local variety
grapey and peach flavours
acidity drops quickly once it is ripe -> must be harvested at exactly the correct time
commonly planted in Lazio until the 1960–70s, but was widely replaced due to its lower yields and lower disease resistance in comparison with Malvasia Bianco di Candida and Trebbiano Toscano
Frascati DOC
Trebbiano Abruzzese
often called Trebbiano d’Abruzzo, but this is the name of the DOC, not the variety.
mid to late ripening
vigorous and highly productive
well suited to growing on pergola systems <- high training is appropriate to the size the vines and provides the fruit with shade
prone to powdery mildew
Trebbiano d’Abruzzo DOC: Trebbiano Abruzzese and Trebbiano Toscano, 98 hl/ha
light to medium flavour intensity at best
protectively cool fermentation
Malolactic conversion is typically blocked to preserve acidity
typically aged in stainless steel
most Trebbiano d’Abruzzo is acceptable to good quality,
a few estates produce very good to outstanding wines
Falanghina (IT, Campania)
a workhorse variety, the most grown white variety in Campania
(second only to the black Aglianico)
hospitality sector
good resistance to disease
the fruit can begin to shrivel at the end of the season and therefore choosing the correct harvest date is important
mid- to late-ripening -> occasionally threatened by autumn rain
medium intensity apple and white peach fruit with herbaceous notes (grass)
medium (+) acidity
unoaked
acceptable to very good quality, nexpensive to mid-price
Falanghina del Sannio (84 hL/ha)
the largest DOC featuring Falanghina,
accounts for one-third of Campania’s plantings of the variety.
Campi Flegrei:
windier conditions -> lower alcohol, 12–13% abv
84 hL/ha
Greco (IT, Campania)
prone to grey rot and to both mildews
low vigour and low productivity ->challenging grape to grow
tolerant of heat and is drought-resistant -> suitable for a warm region,
->attracting interest in countries with warming climates and water restrictions
trained with the Guyot system or are cordon-trained and spur-pruned, -> mechanisation on less steep slopes.
picked around the first week of October, giving a long season to develop depth of flavour.
Greco di Tufo DOCG:
small, densely planted area, limestone and clay soils -> good drainage and water retention
(‘Tufo’ does not refer to a type of soil; it is simply the name of the principal town in the DOCG area.)
70 hL/ha
Greco is less grown in Campania than Falanghina but more than Fiano.
deep lemon in colour
high in alcohol
oily texture
floral, stone fruit and smoky notes
unoaked and the best can age in bottle
very good, with some outstanding examples
mid-price to premium
Fiano (IT, Campania)
potentially high-quality
very high regard
Guyot and cordons with VSP
late ripening (harvested in mid to late October)
sensitive to both forms of mildew + thick skins -> resist botrytis
Fiano di Avellino DOCG (clay-limestone): 70 hL/ha
medium (–) to medium intensity floral, peach and hazelnut aromas and flavours
medium (+) body
medium to medium (+) acidity
waxy texture
a range of soils with resulting different expressions
a) open, sandy, soils (with fast drainage) - around Naples, Campi Flegrei DOC-> Lighter, fruitier wines
b) clay-dominated soils (high water retention) -> weightier wines
very good to outstanding
mid-price to premium
can age for 8–10 years in the bottle
Most wines are aged in stainless steel tanks but some producers make a small- production wine aged in wood
Catarratto (IT, Sicily)
high yielding
disease resistant
light intensity lemon and herbal notes
high acidity
medium alcohol
Etna Bianco DOC - 40% blending
inexpensive and acceptable to good quality
Grillo (IT, Sicily)
a natural cross between : Catarratto and Moscato
moderately high yielding
heat resistant
good disease resistance
-> very suitable for Sicily’s warm, dry climate
not to over-expose the bunches as this can lead to a loss of aroma
oxidises easily -> protective winemaking techniques
full-bodied
medium intensity lemon and floral notes
medium alcohol
high acidity
good to very good
inexpensive to mid- price
oak aged -> premium priced
Inzolia
=Ansonica
early ripening
good drought resistance
needs to be picked early to retain acidity
medium (–) intensity lemon fruit,
medium acidity -> useful blending partner with the higher acidity of Catarratto and Grillo
medium body
inexpensive to mid-priced
acceptable to good, with some very good examples
Alcamo Bianco DOC: 60% Catarratto with the other specified varieties, local or international, 84 hL/ha
Muscat of Alexandria
Zibibbo (IT, Sicily)x, Moscato
Sicily:
heat- and drought-resistant
range of styles (island of Pantelleria) - intense sunlight, heat and drying winds
Low bush vines are planted in individual planting holes to conserve water and give some protection from the wind.
Wines are made in three styles on Pantelleria:
a) Dry – fermented in stainless steel, released early to retain aromatic Muscat character
b) Late harvest – picked a week later than for dry wines with the fermentation being stopped to retain residual sugar for a sweet style
c) Passito – made with semi-dried grapes, traditionally sun-dried, with high levels of residual sugar
deep lemon in colour
pronounced aromas of cooked orange, apricot and honey
sweet with high alcohol
very good to outstanding
premium and super-premium in price
The challenge is to balance sweetness with sufficient acidity
-> pick early or optimum acidity and then dry it in the sun for 20–30 days These dried berries are later added to the must of very ripe fruit picked at the end of the season.
Donnafugata
Carricante (IT, Sicily, Etna)
the main part of the blend in Etna Bianco DOC: 60-100% Carricante +Catarratto
prone to the common fungal diseases
grows successfully at high altitudes (up to 1,000 m) where black grapes would fail to ripen.
large diurnal range -> high acidity
malolactic conversion -> to reduce the acidity
aged in old oak for additional texture
have medium intensity lemon and green apple flavours
high acidity
medium alcohol
quality and price ranges are the same as Etna Rosso
the volumes are much lower
Vermentino (IT, Sardigna)
Rolle (southern France)
early budding -> susceptible to spring frost
prone to downy mildew and the European grape moth
ripens in mid-season -> less prone to late season rain
grows best on sunny, exposed sites with poor soils
medium intensity lemon and acacia aromas, with riper examples showing tropical fruit notes,
light to medium body
medium alcohol
medium (+) acidity
good to very good in quality
mid-priced to premium price
gentle pressing of the grapes, a short period of skin contact (24 hours),
a) fermentation at cool to mid-range temperatures in stainless steel to retain
primary fruit and a short period of ageing (3–4 months) in neutral containers on the fine lees.
b) Some very good wines are aged on the lees for six months for a fuller body. The wines are mainly aged in stainless steel partly due to cost but also to avoid overwhelming the delicate aromas.
- Vermentino di Sardegna DOC: can be grown anywhere on the island
112 hL/ha, low concentration and flavour - Vermentino di Gallura DOCG, the north-east corner of the island is Sardinia’s only DOCG.
This restricts yields to 63 hL/ha.
Albarino (Esp)
Albarinho (P)
Well suited to damp conditions (Rias Baixas DO, Galicia, Esp)
Thick skin-> less prone to rot
Early to mid-ripening -> fully ripen almost every year
High acidity
Medium- /medium body
Medium alcohol
Medium intensity lemon, grapefruit, peach and floral.
Usually single varietal
Blended with:
- Loureira,
- Treixadura (low acidity)=Trejadura in Vinho Verde; - Caino Blanco
Alvarinho (Vinho Verde DOC, Minho VR)
in Moncao e Melgaco single variety
high quality
citrus, peach, tropical
m+ body
m+/high acidity
Godello (Spain)
Valdeorras DO, Galicia Esp
Citrus, stone fruit, herbal,
wet stone
Medium+ acidity
Fermented&matured in oak > texture, toasty spicy complexity
Verdejo (SPain)
Rueda DO (Castilla y Leon)
Relatively drought tolerant
medium (+) acidity
medium alcohol
apple, pear, peach
herbal fennel
slight bitterness
a) inexpensive
protective, cool fermentation
SS,
lees ageing+stirring -> texture, body -> mid price
b) expensive
Oak fermentation, maturation
Complexity, toasty, smoky
No MLF for acidity
blended with Sauvignon Blanc
Macabeo (Spain)
Viura (Rioja)
Macabeu (Portugal)
Late budding
Late ripening
Susceptible to botrytis
Best suited to warm dry places
Relatively neutral
Broad range of styles
a) High yield + SS -> easy drinking
b) Lower yield + Oak matured—> concentrated, complex,
Long aging potential
Rioja: the most planted (68%) white (6% of total)
blended with Mv, GrBlanca -> concentration, greater flavour
medium lemon
m alcohol
m(+) body
m acidity
m+ intensity: subtle citrus fruit, smokey, nutty from oak
good to very good
c) very old bottlings, classic oxidative style
super premium, outstanding, complex tertiary: nuts, dried fruits
high acidity
Torrontes (Arg)
Criolla variety
vigorous, high yielding
pale lemon + golden, green hues
strong sweet, perfumed floral aromas: rose flower, jasmine, geranium
salty, lean taste: lemon, peach, citrus zest
easily becomes overly alcoholic
low/medium acidity
bitter finish
light/medium body
medium alcohol
new style: reducing yield, earlier harvest, SS, ->
fruiter (lemon, grapefruit, peach)
lower alcohol
a) Mendocino (37%), Sanjuanino (26%)
lighter, fresher
b) Riojano (20%) - best quality
c) Salta (Cafayete Valley, 1700m)
new style: aromatic, very fruity, dry
Concord (USA)
New York
xx
Loureiro (P)
Loureira (ESP)
mid ripening
m+ acidity
citrus, pear, floral, herbal
the most grown white in Vinho Verde
Encruzado (Dao, Portugal)
high quality grape
m/m+ acidity
full body
lemon, peach, floral
a) SS - easy drinking, fruity
b) oaked -> texture, capable of bottle ageing -> nutty
often blended with Bical, Malvasia Fina (Boal)
Maria Gomes (=Fernao Pires; Barraida, Portugal)
early ripening (good for damp climate)
high yields
citrus, floral
m+ acidity if picked early
Colombard
produces wines with a fresh, vibrant character, typically high in acidity and bright fruit flavors.
Citrus (lemon, lime, grapefruit)
Stone fruits (peach, apricot)
Green apple
Tropical notes (pineapple, guava) in warmer regions
Often has herbal or floral hints
High acidity, refreshing, crisp profile.
moderate alcohol
Light to medium-bodied.
dry, crisp wine, but it’s also used in blends.
unoaked styles to preserve its fresh fruitiness, though occasionally it might undergo partial oak aging for more complexity.
France: Gascony (Southwest France):
a traditional grape of this region, often used in the production of Côtes de Gascogne wines. It’s typically blended with other local varieties such as Ugni Blanc and Gros Manseng, producing light, aromatic white wines.
Cognac and Armagnac: historically used in the production of these brandies, particularly in Armagnac, where its acidity makes it well-suited for distillation.
California (USA):
widely planted in California’s Central Valley and used in bulk wine production for jug wines. In recent years, it has been used to produce more focused and well-crafted wines, often blended with other grapes or bottled as a single varietal, showing more ripe fruit flavors due to the warmer climate.
South Africa:
widely grown in South Africa, where it is primarily used for making affordable, fresh white wines.
m/m+ acidity, neutral.
South African Colombards often show more tropical fruit notes due to the country’s warmer growing conditions.
Australia: Riverina and Riverland
Often blended with other white grapes like Chardonnay.
It’s valued for its acidity and freshness in hot climates.
Other Regions:
small quantities in New Zealand, Israel, and some parts of South America, especially for blending purposes.
In summary, Colombard is a versatile, high-acid grape that thrives in a variety of climates, producing refreshing wines with citrus and fruit-driven profiles, and is often blended or used in brandy production in France.
