![]() ![]() The winemaker may let the wine rest on its lees (spent yeast cells) for a period of time, providing additional texture or a “biscuity” quality. To preserve fresh aromatics and fruit, white wines are fermented cooler than reds. As quickly as possible after harvest, grapes are crushed and pressed, removing the juice from the grape skins and other solids. Unlike red winemaking, the juice from white grapes is not typically left in contact with the grape skins during the fermentation process. In the Old World, legendary regions include Burgundy and the Loire Valley in France, Germany’s Mosel and Rheingau, Italy’s Veneto and Alto Adige and Spain’s Rias Baixas. Some of the most popular New World white wine regions are California’s Sonoma and Central Coast regions, New Zealand’s Marlborough region and Chile. Warm climate whites will be fuller, from 13% to as high as 15% ABV in some cases. Cooler climate whites will be lighter in body, ranging from 11% to 12.5% alcohol by volume (ABV). These can be higher in alcohol, though the percentage will vary depending on the ripeness of the grapes.
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