FULL-BODIED SWEET WHITE WINE
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. There is also the addition of Botrytis cinerea, also called Noble Rot.
Noble Rot is a fungus that thrives in moist conditions. It can destroy crops when conditions allow it to overtake the grape. When the grapes are harvested at the right time during the fungus infection of the grape, these grapes can produce highly concentrated sweet wines. This is because noble rot dehydrates most of the water out of the grape causing the sugars to become concentrated as the grapes turn to raisins. To allow this Noble Rot to affect the grape at the correct time and yet be able to harvest the grape, region plays a particularly important part. Certain regions, later in the season when the grapes are peaking their ripeness, will receive weather conditions and temperatures that allow for moisture and frost. This allows for Noble Rot to successfully thrive on the grape during a time while grapes are ready for harvest. This conditions will make these full bodied wines sweeter, opposed to dry.
These are the characteristics of a full-bodied sweet wine. They feel fuller, heavier and thicker in the mouth and contain higher alcohol levels compared to a lighter bodied white wine.They will contain higher amounts of sugar and usually lower amounts of alcohol. In order to keep these wine's sweet, the fermentation process of turning the sugar into alcohol needs to be halted sooner, preventing a higher alcohol, lower sugar outcome.
Noble Rot is a fungus that thrives in moist conditions. It can destroy crops when conditions allow it to overtake the grape. When the grapes are harvested at the right time during the fungus infection of the grape, these grapes can produce highly concentrated sweet wines. This is because noble rot dehydrates most of the water out of the grape causing the sugars to become concentrated as the grapes turn to raisins. To allow this Noble Rot to affect the grape at the correct time and yet be able to harvest the grape, region plays a particularly important part. Certain regions, later in the season when the grapes are peaking their ripeness, will receive weather conditions and temperatures that allow for moisture and frost. This allows for Noble Rot to successfully thrive on the grape during a time while grapes are ready for harvest. This conditions will make these full bodied wines sweeter, opposed to dry.
These are the characteristics of a full-bodied sweet wine. They feel fuller, heavier and thicker in the mouth and contain higher alcohol levels compared to a lighter bodied white wine.They will contain higher amounts of sugar and usually lower amounts of alcohol. In order to keep these wine's sweet, the fermentation process of turning the sugar into alcohol needs to be halted sooner, preventing a higher alcohol, lower sugar outcome.
TOKAJI
Unique Dessert wine, this sweet has spice...and it does this with longevity
Tokaji is the name of one of the most famous sweet dessert wines in the world, named after the village of Tokaji in Hungary. Noble rot covers the skins making them thinner creating a balance in sugar and acids. These wines tend to be low in alcohol (5% or less) and contain grape varieties of Furmint, Harslevelu, Muscat Blanc and Petit Grains. Furmint is known to create high acidity, high sugar wines with spicy aromas which gives this dessert wine the unique edge of containing a spice quality which no other dessert wines contain, and to have aging capacity beyond any other dessert wine. These dessert wines tend to show honey, honeysuckle and apricot flavors and aromas.
Tokaji is the name of one of the most famous sweet dessert wines in the world, named after the village of Tokaji in Hungary. Noble rot covers the skins making them thinner creating a balance in sugar and acids. These wines tend to be low in alcohol (5% or less) and contain grape varieties of Furmint, Harslevelu, Muscat Blanc and Petit Grains. Furmint is known to create high acidity, high sugar wines with spicy aromas which gives this dessert wine the unique edge of containing a spice quality which no other dessert wines contain, and to have aging capacity beyond any other dessert wine. These dessert wines tend to show honey, honeysuckle and apricot flavors and aromas.
SAUTERNES
Apricot boldness reaching the heights of roasted nuts.
Sauternes are wines named after a village in France dedicated to producing high quality sweet wines. These are dessert wines created from the Noble Rot process seen in Tokaji wines. Aromas associated with Sauternes include floral blossom and honeysuckle sweetness as well as the apricots, pineapple and nut smells. These wines balance sweet with acidic and bring out bold fresh flavors of honey and pineapple. Sauternes tends to be a blend including Semillon and Sauvignon Blanc and perhaps minute amounts of Muscadelle and Sauvignon Gris. Semillon carries aromas of beeswax and apricot, while Sauvignon Blanc holds herbal aromatics and acidity that creates a fresher nose to the dessert wine. This is wine colored with a gold which turns amber as it ages and receives a more roasted quality with aging.
Sauternes are wines named after a village in France dedicated to producing high quality sweet wines. These are dessert wines created from the Noble Rot process seen in Tokaji wines. Aromas associated with Sauternes include floral blossom and honeysuckle sweetness as well as the apricots, pineapple and nut smells. These wines balance sweet with acidic and bring out bold fresh flavors of honey and pineapple. Sauternes tends to be a blend including Semillon and Sauvignon Blanc and perhaps minute amounts of Muscadelle and Sauvignon Gris. Semillon carries aromas of beeswax and apricot, while Sauvignon Blanc holds herbal aromatics and acidity that creates a fresher nose to the dessert wine. This is wine colored with a gold which turns amber as it ages and receives a more roasted quality with aging.
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.
Depending on the region and climate, your Riesling could be dry and light-bodied, dry and full-bodied or take a sweeter turn on either body. Generally, German Rieslings work in all fields. They don't classify their Riesling by sweetness or dryness in the final product but by the ripeness of the grape. The rule of thumb is that a Riesling from Germany listed as a Trockenbeerenauslese will be produced from the ripest grapes and therefore contain the greatest amount of sugars which can be left in the wine or converted to alcohol, both creating body. Alsace tend to be richer and more full bodied. They are usually dry but some more expensive dessert wines do come out of this region. these, like German Riesling, tend towards the more tropical fruits. Australia, New Zealand, Austria and other parts of the world tend towards the lighter bodied sweet and dries. California does tend to make a more full bodied Riesling, much like Alsace with the tropical flavors. Most of the larger commercial Riesling producers will create a sweeter styled Rielsing.
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.
Depending on the region and climate, your Riesling could be dry and light-bodied, dry and full-bodied or take a sweeter turn on either body. Generally, German Rieslings work in all fields. They don't classify their Riesling by sweetness or dryness in the final product but by the ripeness of the grape. The rule of thumb is that a Riesling from Germany listed as a Trockenbeerenauslese will be produced from the ripest grapes and therefore contain the greatest amount of sugars which can be left in the wine or converted to alcohol, both creating body. Alsace tend to be richer and more full bodied. They are usually dry but some more expensive dessert wines do come out of this region. these, like German Riesling, tend towards the more tropical fruits. Australia, New Zealand, Austria and other parts of the world tend towards the lighter bodied sweet and dries. California does tend to make a more full bodied Riesling, much like Alsace with the tropical flavors. Most of the larger commercial Riesling producers will create a sweeter styled Rielsing.
GEWURZTRAMINER (gah-VURTZ-trah-mean-ah)
Its the bouquet of floral perfume and lychee coupled with spicy flavors over fruits
Gewurztraminers can be dry but more often moves towards the sweeter side, compared as sweeter than a Riesling. Gewurztraminers present as fuller body, tends to be lower in acidity and to lack dimension in fruit flavors. What makes it well known and sought after is its highly perfumed, flowery aromas coupled with spicy flavors. These aromas take on rose petals, lychee, chai tea, and perfume. Flavors associated with a Riesling typically include mango, peach, grapefruit and apricot, the spice coming from indian chai, ginger and cinnamon notes.
Alsatian Gewurztraminers are the benchmark of quality but fine quality wine's can also be found from Germany, California and Oregon.
Gewurztraminers can be dry but more often moves towards the sweeter side, compared as sweeter than a Riesling. Gewurztraminers present as fuller body, tends to be lower in acidity and to lack dimension in fruit flavors. What makes it well known and sought after is its highly perfumed, flowery aromas coupled with spicy flavors. These aromas take on rose petals, lychee, chai tea, and perfume. Flavors associated with a Riesling typically include mango, peach, grapefruit and apricot, the spice coming from indian chai, ginger and cinnamon notes.
Alsatian Gewurztraminers are the benchmark of quality but fine quality wine's can also be found from Germany, California and Oregon.
MALVASIA BIANCA (mal-VAY-zee-ah bee-AHN-ka)
Known for its perfumed floral aromas of orange blossoms with tropical and citrus fruits. Goes down smooth with soft texture and a zesty bite to finish
Malvasia grapes have the ability to produce their wines in a variety of dry, sweet and sparkling wines. More sugar left post-fermentation will result in slightly sweeter Malvasia that is slightly more concentrated in character. These are pale wines with good acidity that create a fresh crisp fruitiness with the concentrated aromas and flavors. This is a wine known for its perfumed floral aromas in the nose. The floral aromas contained in these wines usually touch on orange blossoms and hibiscus and hyssops. These floral notes are mixed with the tropical and citrusy aromas of lemon and pineapple. The flavors of Malvasia Bianca touch on the tropical paradise tastes of papaya, guava, pineapple, tangerine. This wine goes down smoothly as the texture of this wine is soft, sometimes even oily, with long finishes that have zesty bite.
Malvasia grapes have the ability to produce their wines in a variety of dry, sweet and sparkling wines. More sugar left post-fermentation will result in slightly sweeter Malvasia that is slightly more concentrated in character. These are pale wines with good acidity that create a fresh crisp fruitiness with the concentrated aromas and flavors. This is a wine known for its perfumed floral aromas in the nose. The floral aromas contained in these wines usually touch on orange blossoms and hibiscus and hyssops. These floral notes are mixed with the tropical and citrusy aromas of lemon and pineapple. The flavors of Malvasia Bianca touch on the tropical paradise tastes of papaya, guava, pineapple, tangerine. This wine goes down smoothly as the texture of this wine is soft, sometimes even oily, with long finishes that have zesty bite.
CHENIN BLANC (shen-in BLAHNK)
Peaches and creamy honey to tropical fruits
Chenin Blanc produced in cool climates are known for their sweet grape juices high in acid providing sweet, acidic full-bodied wines with lower alcohol content. Leaving these grapes on the vines to develop Noble Rot allows for an even sweet, fuller body capable of great aging. Dessert Chenin Blanc tends towards minerals and vegetal qualities coupled with honey in its aromas. Chenin Blanc wines produced from noble rot in Europe tend towards peach and creamy honey flavors. New World Chenin Blanc can show fruity tropics such as banana, guava, pear and pineapple.
Chenin Blanc produced in cool climates are known for their sweet grape juices high in acid providing sweet, acidic full-bodied wines with lower alcohol content. Leaving these grapes on the vines to develop Noble Rot allows for an even sweet, fuller body capable of great aging. Dessert Chenin Blanc tends towards minerals and vegetal qualities coupled with honey in its aromas. Chenin Blanc wines produced from noble rot in Europe tend towards peach and creamy honey flavors. New World Chenin Blanc can show fruity tropics such as banana, guava, pear and pineapple.
PINOT GRIS (pee-noh gree)
Pinot Gris means greasy, as in oily, as in thicker, sweeter, full bodied goodness.
Pinto Gris and Grigio are the same grape variety called Gris in France and Grigio in Italy. In Australia, and much of the rest of the world, these two names of the grape are used to distinguish between wines holding different characteristics. Pinot Grigio is what the wine is referred to when it is crisper and dry. When the wine is fuller and rich in aroma it will take the name Pinot Gris.
The specific character of a Pinot Gris vary greatly depending on region of production and style of processing. Common aromas and flavors to come across include apple, pear and baking spices. Oaking is not a common practice with Pinot Gris, but when it does take place, old barrels are used to avoid an over-flavoring from the barrels to the wine. To create a fuller body that seperates Pinot Gris from being a Pinot Grigio, late harvest practices, lees contact and the use of Malolactic Fermentaton are used. These present more sugar and alcohol and more creamy lactic acid to create a more viscous body and perception of thickness. These fuller bodied, sweeter Pinot Gris wines are those that come from cooler climate cultures, such as Germany's Rhine River area and the Alsace region of France. In the USA, New Zealand and Australia, sweeter and full bodied wines of this variety are marketed under Pinot Gris oppose to the lighter bodied, dryer, Pinot Grigio.
Pinto Gris and Grigio are the same grape variety called Gris in France and Grigio in Italy. In Australia, and much of the rest of the world, these two names of the grape are used to distinguish between wines holding different characteristics. Pinot Grigio is what the wine is referred to when it is crisper and dry. When the wine is fuller and rich in aroma it will take the name Pinot Gris.
The specific character of a Pinot Gris vary greatly depending on region of production and style of processing. Common aromas and flavors to come across include apple, pear and baking spices. Oaking is not a common practice with Pinot Gris, but when it does take place, old barrels are used to avoid an over-flavoring from the barrels to the wine. To create a fuller body that seperates Pinot Gris from being a Pinot Grigio, late harvest practices, lees contact and the use of Malolactic Fermentaton are used. These present more sugar and alcohol and more creamy lactic acid to create a more viscous body and perception of thickness. These fuller bodied, sweeter Pinot Gris wines are those that come from cooler climate cultures, such as Germany's Rhine River area and the Alsace region of France. In the USA, New Zealand and Australia, sweeter and full bodied wines of this variety are marketed under Pinot Gris oppose to the lighter bodied, dryer, Pinot Grigio.
FRENCH SEMILLON (seh-mee-yohn)
Think Figs when unoaked, when oaked candied caramel nuts and apricots and peaches with creamed honey and vanilla
When made in France, Semillon varietal wines can have a heavier and thicker texture, intense in fruit flavour and containing low acidity. Descriptors that can be used to describe these fuller Semillons include rich, honeyed, pears and figs, especially figs. These styles of Semillon are often aged to obtain its fuller, richer flavours of candied apricot and peaches, caramelized nuts and creamy honey and vanilla.
When made in France, Semillon varietal wines can have a heavier and thicker texture, intense in fruit flavour and containing low acidity. Descriptors that can be used to describe these fuller Semillons include rich, honeyed, pears and figs, especially figs. These styles of Semillon are often aged to obtain its fuller, richer flavours of candied apricot and peaches, caramelized nuts and creamy honey and vanilla.
Chris Kern @ forgottengrape.com
Wine Folly @ winefolly.com
Wine Searcher @ wine-searcher.com
Total Wine and More @ totalwine.com
Terroir France @ terroir-france.com
Wine Folly @ winefolly.com
Wine Searcher @ wine-searcher.com
Total Wine and More @ totalwine.com
Terroir France @ terroir-france.com