DID YOU KNOW that climate has a huge impact on our wine.
navigate here In a cool-climate situation there’s a risk that they never get really ripe, good management and fine weather will bring out the best in cool climate wines. When the grapes form on the vine, they’re tiny, hard and extremely sour, as the summer progresses they’ll get bigger, softer and the tartness will decrease as the sugar goes up. Flavour characteristics also evolve, accordingly, from vegetal/herbaceous/earthy to fruity, ripe and even tropical or dried-fruit flavours.
http://coleface.com.au/2015/11/ official site “brix”, or “degrees brix”, translates to the percentage of sugar. If the fact sheet says the grapes were harvested at 23.5 degrees brix, the grapes were 23.5% sugar –tasty, indeed!
http://www.viestintamyy.fi/?kiki=bin%C3%A4ra-optioner-hur-fungerar&968=e8 my company WHAT ARE COOL CLIMATE WINES?:
http://blog.pinkprincess.com/?svecha=scelta-opziomibi-binarie&233=1d Cool climate wines tend to be higher in acid and lower in alcohol (the sugar determines the alcohol). They often show more “green”, herbaceous flavours than their warm-climate counterparts and also more earthy or mineral-like character mixed in with the fruitiness.
The winemakers pray for a warm, dry summer in order for the grapes to become fully mature. Fine Bordeaux reds as grown at Banjo’s Run, are often high in both acid and tannin, and can sometimes cellar for decades.
I like my Sauvignon Blanc green and tart, so I lean toward Southern Highlands of New South Wales when I’m shopping for it.
click here What do you prefer?
http://www.mylifept.com/?refriwerator=erfahrungen-bdswiss&cfe=a7 Only one way to find out – taste ‘em! Have fun!