White Wine Varietals Flashcards
White Wine Fermentation Temperature Range
12 to 22C
Too low of temp encourages pear drop aromas and can fail to capture fruit aromas.
Low temperature retains more fruit characteristics.
Higher temperature adds complexity and a richer texture, but may lose aromatic characteristics of the fruit.
Aromatic White Winemaker Key Choices
Skin contact or not
Clean juice pre-fermentation (usually clarified with a gentle technique)
Inert vessels for fermentation to avoid extra flavors that mask the fruit and for better temperature control. Often stainless steel, but Alsace uses large old oak barrels.
Cool fermentation temperatures to encourage primary fruit flavors.
Usually no malolactic fermentation and not much aging before bottling.
More complex, less fruity rieslings may have lees contact for more texture and flavor.
Semi-Aromatic White Winemaker Key Choices
Crushed or whole grape (whole grape more for Chardonnay)
Skin contact or not
Some oxygen exposure for complexity and improved ageability.
Typically clarified pre-fermentation, but may leave some solids for complexity.
Wide range of fermentation vessels depending on style.
Fermentation temps vary depending on desired style.
Barrel aging often happens to add additional flavors. Most chardonnay get at least some new oak except for Chablis. Pinot Gris is mostly old oak.
Malolactic conversion often happens to soften acid and develop more flavors.
Sauvignon Blanc Wine Style
highly aromatic
high acidity
early ripening
In cool climates green apple, asparagus, and wet stone aromas.
In high sunlight areas like Marlborough aromas of gooseberry, elderflower, grapefruit, and passion fruit with some having herbaceous notes.
Mostly intended for drinking young. Mostly unoaked except in Pessac-Leognan in Bordeaux where oak is common.
Sauvignon Blanc Regions
France: Loire Valley (Sancerre and Pouilly Fume), Bordeaux (Pessac-Leognan)
New Zealand: Marlborough
Australia: Margaret River
Other: South Africa, Chile
Riesling Wine Style
Wide range of styles. Cold tolerant late in the season and buds late to avoid spring frosts. Mid to late ripening.
High acidity
In cooler climates green fruit flavors and floral notes.
In warmer climates richer in flavor with more citrus and stone fruit.
Can age well in a bottle developing flavors of honey and toast and sometimes petrol all while retaining acidity.
Riesling Regions
Germany: Homeland of Riesling. Planted in many areas. Wide range of styles
Austria: Range of styles, but usually either dry or very sweet.
France: Alsace: mostly dry, but some late harvest and botrytised when the year is good for it (VT, SGN wines).
Australia: Clare and Eden Valleys. Usually dry with high acidity and some lime aromas.
Washington State: Dry rieslings
Finger Lakes: Fruity off-dry style
New Zealand: Fruity off dry style
Chardonnay Wine Style
Wide climate range. Early budding so spring frost is a risk. Subtle aromas and flavors make it a “blank canvas” for winemaking techniques.
Cool climates display green fruit (apple) and citrus (lemon).
More moderate climates display white peach and melon in addition to lemon.
Warm and hot areas display stone fruits (peach) and may have ripe tropical fruits (banana and pineapple). Will lose acidity quickly when near ripe.
Chardonnay Regions
France: Burgandy is main area. Chablis in the north has high acid, green apple, and citrus. Sometimes wet stones and slate. Cote d’Or has stone fruit with creamy oak flavors. South to Maconnais more ripe and rounded with toasty oak.
Other areas the style depends more on the winemaker than the region.
USA: Russian River Valley and Los Carneros
Australia: Adelaide Hills, Margaret River, Mornington Peninsula.
New Zealand: Gisborne and Marlborough
Chile: Casablanca Valley
Many other areas not listed
Pinot Gris/Grigio Wine Style
Pinot Gris in France, Pinot Grigio in Italy. Varies in other areas depending on which style it matches.
Early budding and early ripening. High sugar and low acid if left too long in warmer regions.
Pinot Gris/Grigio Regions
France: Alsace is the classic region. Medium acidity. Dry to off dry with oily texture, ripe tropical fruit, ginger, and honey. Can be golden in color. Similar styles in New Zealand, Tasmania, Australia, and Oregon.
Italy: Alto Adige, Trentino, and Fruili-Venezia Giulia make dry Pino Grigio. Cold area premium wines may have small berries and strong concentrations. High volume wines from Veneto are pale skinned and have fleshy pulp. Often aged in older oak.
