FULL BODIED, DRY WHITE WINES
The body of a wine is the texture and weight of the wine in the mouth. A Fuller bodied wine will be more viscous, meaning thicker and heavier. Fuller body in a white wine can be created through three mean: higher residual sugar content, higher alcohol and lower acidity. Alcohol content is the primary contributor to the body of a wine. A higher alcohol content makes a more viscous, heavier, fuller wine. White wines tend to contain less alcohol than red wines overall. Larger amounts of residual sugar also creates a thicker wine. Some grape varieties naturally have higher sugar content which can both create higher alcohol content and higher residual sugar content in a wine. Of course, picking these grapes at the proper ripeness is necessary for a grape's acids transform to sugar as a grape ripens. In white wines, certain wine-making techniques, such as leaving the wine on its lees after fermentation, as well as periodic stirring of the lees will add weight to a wine.
Dry white wines carry the characteristic of being dry by containing no residual sugar, having converted all the sugar into alcohol in the fermentation process. Off-dry wines contain a slight bit of residual sugar but not enough to be considered sweet. A dry wine may contain no residual sugar but still taste sweet. 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. Oaking can also impart into the wine certain flavors and aromas that give the impression of sweetness, such as vanilla, chocolate and licorice.
These are the characteristics of a full-bodied dry wine. They fill fuller, heavier and thicker in the mouth and contain higher alcohol levels compared to a lighter bodied white wine. Because they are dry, they do not contain any sugar by definition but may taste sweeter due to processes or lower acidity. They may be oaked to infuse them with aromas and flavors that give impression of sweetness.
Dry white wines carry the characteristic of being dry by containing no residual sugar, having converted all the sugar into alcohol in the fermentation process. Off-dry wines contain a slight bit of residual sugar but not enough to be considered sweet. A dry wine may contain no residual sugar but still taste sweet. 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. Oaking can also impart into the wine certain flavors and aromas that give the impression of sweetness, such as vanilla, chocolate and licorice.
These are the characteristics of a full-bodied dry wine. They fill fuller, heavier and thicker in the mouth and contain higher alcohol levels compared to a lighter bodied white wine. Because they are dry, they do not contain any sugar by definition but may taste sweeter due to processes or lower acidity. They may be oaked to infuse them with aromas and flavors that give impression of sweetness.
BORDEAUX BLANC (bore-doh BLAHNK)
Think baked orchard fruits pie with apples and pears. Now add caramelized grapefruit, some figs and a cup of chamomile tea.
Bordeaux Blanc, or White Bordeaux, is the name given to a wine blend out of the Bordeaux region made from Semillon with Savignon Blanc and perhaps Muscadelle. It is produced as a dry, full-bodied white wine or dry light-bodied white wine. As a full bodied dry, is a more highly sought after and therefore more difficult wine to acquire. It contains within it a more rich and oily texture with more baked flavors of apple and pear. The grapefruit in this variation tends to have a caramelize feature with additions of ginger, figs and chamomile.
Bordeaux Blanc, or White Bordeaux, is the name given to a wine blend out of the Bordeaux region made from Semillon with Savignon Blanc and perhaps Muscadelle. It is produced as a dry, full-bodied white wine or dry light-bodied white wine. As a full bodied dry, is a more highly sought after and therefore more difficult wine to acquire. It contains within it a more rich and oily texture with more baked flavors of apple and pear. The grapefruit in this variation tends to have a caramelize feature with additions of ginger, figs and chamomile.
OAKED CHARDONNAY (shar-doh-nay)
From Eurpean butter in your glass to California/Australian tropical fruit sensation
Oaked Chardonnays show the characteristics of a rich and full body. Chardonnay that hails from cooler regions in Europe move towards a more elegant and refined character of grilled nuts and a mineral notes like seashells, wet stone and metal. From the warm regions such as California and Australia have higher alcohol content, fuller body and bigger fruit flavor. These tend towards two varieties based on ripeness of the Chardonnay. In the case of a very ripe chardonnay, the wine will take on characteristics of fruity tropical twists, hitting notes of banana, pineapple, guava, mango and figs with sensations such as with the classic oak aged notes of toasted creamy vanilla.
It is the oaking fermentation that displays Chardonnay's greater aroma and flavor capabilities. There are different forms of oaking a Chardonnay which vary from french oak barrels to generic barrels to oak chip and even essential oak oils poured in the wine. The first style produces the highest quality Chardonnay while the last process produces the poorest quality oaked Chardonnay. These aromatic capabilities may include vanilla, butter and coconut. Chardonnay has the capability of very rich textures of Oiliness, Creaminess and smoothness through Malolactic fermentation, turning malic acids (the acids of apple) to lactic acids (of milk).
Montrachet, Macconais and Mearsault are the names of regions that produce great examples of a dry, heavy bodied Chardonnay. These dry, heavy bodied Chardonnays may be marketed under the name of Montrachet or Macconais. Chardonnay is often used found in blends as it makes up an integral part of the Champagne blend and is seen with Pinot Noir, Chenin Blanc, Viognier, Semillon, and Sauvignon Blanc
Oaked Chardonnays show the characteristics of a rich and full body. Chardonnay that hails from cooler regions in Europe move towards a more elegant and refined character of grilled nuts and a mineral notes like seashells, wet stone and metal. From the warm regions such as California and Australia have higher alcohol content, fuller body and bigger fruit flavor. These tend towards two varieties based on ripeness of the Chardonnay. In the case of a very ripe chardonnay, the wine will take on characteristics of fruity tropical twists, hitting notes of banana, pineapple, guava, mango and figs with sensations such as with the classic oak aged notes of toasted creamy vanilla.
It is the oaking fermentation that displays Chardonnay's greater aroma and flavor capabilities. There are different forms of oaking a Chardonnay which vary from french oak barrels to generic barrels to oak chip and even essential oak oils poured in the wine. The first style produces the highest quality Chardonnay while the last process produces the poorest quality oaked Chardonnay. These aromatic capabilities may include vanilla, butter and coconut. Chardonnay has the capability of very rich textures of Oiliness, Creaminess and smoothness through Malolactic fermentation, turning malic acids (the acids of apple) to lactic acids (of milk).
Montrachet, Macconais and Mearsault are the names of regions that produce great examples of a dry, heavy bodied Chardonnay. These dry, heavy bodied Chardonnays may be marketed under the name of Montrachet or Macconais. Chardonnay is often used found in blends as it makes up an integral part of the Champagne blend and is seen with Pinot Noir, Chenin Blanc, Viognier, Semillon, and Sauvignon Blanc
SAVENNIERES CHENIN BLANC (sah-ven'nyair shen-in BLAHNK)
The finest dry, full bodied, white wine in France
Savennieres is a sub-region in Loire Valley, France. It is said to be home to some of Frances finest full bodied dry white wines using Chenin Blanc. The Chenin Blanc grape variety tends to give these Savenniere wines complex, savory intense flavors of mineral quality and honeyed straw, beeswax and chamomile.These wines are described to be best after aging for at least five years, too tart and intense at a young age.
Savennieres is a sub-region in Loire Valley, France. It is said to be home to some of Frances finest full bodied dry white wines using Chenin Blanc. The Chenin Blanc grape variety tends to give these Savenniere wines complex, savory intense flavors of mineral quality and honeyed straw, beeswax and chamomile.These wines are described to be best after aging for at least five years, too tart and intense at a young age.
VIOGNIER (vee-on-yay)
An aroma and taste that you just cant pass up
An aromatic, medium to full bodied wine with low acidity, Viognier is known for its clear, golden color and its strong floral aromas of fresh lavender, orange blossom and pollen. While to the nose touches on sweetness, the taste touches dryer, making this full bodied white a dry wine. In its most classic cases, it holds bold apricot flavors coupled with ripe peaches.
Viognier has been blended with Syrah in the Cote Rotie blend, is part of the Southern Rhone Blend White, and is known to mingle with Chardonnay
An aromatic, medium to full bodied wine with low acidity, Viognier is known for its clear, golden color and its strong floral aromas of fresh lavender, orange blossom and pollen. While to the nose touches on sweetness, the taste touches dryer, making this full bodied white a dry wine. In its most classic cases, it holds bold apricot flavors coupled with ripe peaches.
Viognier has been blended with Syrah in the Cote Rotie blend, is part of the Southern Rhone Blend White, and is known to mingle with Chardonnay
RIESLING (REESE-ling)
A versatile wine with a sweet and full bodied option. Think sweet honeyed orchard fruits that stay crisp without being overly syrupy and thick
Riesling wines originate in Germany's, have expanded to production worldwide and can span a broad range of styles. A Riesling can be produced to have a full body or light, to be dry or sweet. 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. These apple, pear and peach come out in the flavor and sometimes expand to include more tropical and citrus flavors often reminisced due to the wine's high acidity. European Rieslings can pick up mineral qualities in the aroma and even in the flavor. These sweeter Rieslings can boast a lushness to their character as well as the still crisp quality, not being overly syrupy and thick in texture.
The body and sweetness or dryness of a Riesling can vary from region to region and winery practices to winery practices. Germany makes every style of Riesling and those that tend towards the fuller bodied and dryer qualities may be labelled under . Other regions the practice in producing a fuller bodied and dryer wine are some out of Alsace, most out of Austria and California's smaller wineries may dabble in the dryer variety.
Riesling wines originate in Germany's, have expanded to production worldwide and can span a broad range of styles. A Riesling can be produced to have a full body or light, to be dry or sweet. 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. These apple, pear and peach come out in the flavor and sometimes expand to include more tropical and citrus flavors often reminisced due to the wine's high acidity. European Rieslings can pick up mineral qualities in the aroma and even in the flavor. These sweeter Rieslings can boast a lushness to their character as well as the still crisp quality, not being overly syrupy and thick in texture.
The body and sweetness or dryness of a Riesling can vary from region to region and winery practices to winery practices. Germany makes every style of Riesling and those that tend towards the fuller bodied and dryer qualities may be labelled under . Other regions the practice in producing a fuller bodied and dryer wine are some out of Alsace, most out of Austria and California's smaller wineries may dabble in the dryer variety.
GRUNER VELTLINER (GREW-ner VELT-lee-ner)
Queue the spice and the honeyed citrus
Almost exclusive to Austria, Gruner Veltliner can take on two characters, one of a highly acidic, lighter bodied, fresher crisp nature. The second style of Gruner Veltliner takes a weightier, fuller bodied and more complex nature. This second nature highlights the peppery quality and gives a dry and rich texture. These are aged Gruner Veltliner which need time to soften. When this occurs it creates a honeyed quality to its citrus fruits.
Almost exclusive to Austria, Gruner Veltliner can take on two characters, one of a highly acidic, lighter bodied, fresher crisp nature. The second style of Gruner Veltliner takes a weightier, fuller bodied and more complex nature. This second nature highlights the peppery quality and gives a dry and rich texture. These are aged Gruner Veltliner which need time to soften. When this occurs it creates a honeyed quality to its citrus fruits.
Reference goes to:
Wine Tasting Guide @ wine-tasting-guide.com
Wine Searcher @ wine-searcher.com
Wine Folly @ winefolly.com
Wineanorak @ wineanorak.com
Enjoying Viognier @ enjoyviognier.com
Wine Tasting Guide @ wine-tasting-guide.com
Wine Searcher @ wine-searcher.com
Wine Folly @ winefolly.com
Wineanorak @ wineanorak.com
Enjoying Viognier @ enjoyviognier.com