European Rieslings can pick up mineral qualities in the aroma and even in the flavor. These apple, pear and peach come out in the flavour and sometimes expand to include more tropical and citrus flavors often reminisced due to the wine's high acidity. Riesling wines are known for their high aromatic quality with the sweet smell of fruits and floral including apples, nectarines, apricots, peaches, pears, honey and spice. A Riesling can be produced to have a full body or light, to be dry or sweet. Riesling wines originate in Germany's, have expanded to production worldwide and can span a broad range of styles. It takes on richer honeyed yellow fruit aromas and flavors and has been described reminiscent of green almond, apple, beeswax.Ī versatile wine, its lighter style is reminiscent of an orchard party or liming out fresh. While Pinot Bianco is a mutation of Pinot Gris and Pinot Gris a mutation of Pinot Noir, the wine produced takes on more floral and mineral qualities than either a Pinot Gris or Noir would. Pinot Bianco is usually a medium to light body, dryer, higher acid driven white wine. Oak aging is rarely used in Italian Pinot Bianco, to support its lighter character. Pinot Bianco in Italy creates wine that is crispier, lighter and dryer than it would be in other regions. While the grape variety stays the same, the style of wine created from is quite contrasting with the same grape produced in other regions. This is the Italian name for the Pinot Blanc grape variety. With Pinot Bianco, think of wrapping your tastebuds around crisp apple and a little beeswax with some slivers of raw almonds. Pinot Bianco may be the same grape as Pinot Blanc, but its not the same flavour of Pinot Blanc. They may be oaked to infuse them with aromas and flavours that give impression of sweetness. Because they are dry, they do not contain any sugar by definition but may taste sweeter due to processes or naturally lower acidity. They feel lighter, crisper and more watery in the mouth and contain relatively lower alcohol levels compared to a heavier bodied white wine. These are the characteristics of a light bodied dry wine. Oaking can also impart into the wine certain flavours and aromas that give the impression of sweetness, such as vanilla, chocolate and licorice. This is achieved through harvesting the grapes when they are at the peak of their ripeness where acidity is lower than when unripe. The lack of acidity gives the elusive taste of a sweeter wine. A dry wine may contain no residual sugar but still taste sweet. Grapes that are grown in areas that don't allow them to reach full growth or where they are harvested before full ripeness will produce a wine with more acidity and less sugar and alcohol.ĭry light bodied white wines carry the characteristic of being dry by containing no residual sugar, having converted all the sugar into alcohol in the fermentation process. While a grape ripens, it moves from containing more acid to containing less acid and more sugar. This will also create a higher alcohol content compared to a sweeter light bodied white wine. In a dry, light bodied wine, the winemaker will usually convert all the sugars to alcohol to create the dryness. More sugar means there is more sugar to transform into more alcohol while less sugar means there is less sugar to transform into alcohol. Secondly, during fermentation, it is the sugar that transforms into alcohol. A greater amount of sugar in a grape means a greater amount of sugar in a wine which will create thickness (think sugars creating the textue of syrup). Larger amounts of residual sugar also creates a thicker wine. White wines tend to contain less alcohol than red wines overall so they contain a lower body compared. A higher alcohol content makes a more viscous, heavier, fuller wine, and a lower alcohol content creates the opposite effect. Alcohol content is the primary contributor to the body of a wine. A lighter body in a white wine can be created through three mean: less residual sugar content, lower alcohol and higher acidity. A lighter body is g oing to feel lighter in weight, thinner like water instead of thick like syrup. The body of a wine is the texture and weight of the wine in the mouth.
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