When crafting this style of assyrtiko, the wine must age for a minimum of three months in new or neutral oak barrels. Oak aging is not a traditional method for assyrtiko, but recently producers have begun using oak for fermentation and aging, notes Decanter. But don't let that deter you enjoying assyrtiko is one of the great delights of summer, cooling you off on a hot summer day. Assyrtiko's is bone dry, producing enough acidity to strip the enamel on your teeth. Assyrtiko vines range from 60-to-250 years old, growing in desert-like conditions, and producing a small crop of highly concentrated fruit. This mineral-intensity melds with juicy citrus and stone fruit ripened by sizzling hot, sunshine-filled days. Santorini has been spared from the destruction of the phylloxera louse (via Wine-Searcher).
Well-draining, black ash soils push vines deep into the earthy to find nutrients and water, giving the island's wines incredible minerality. For years, glera was referred to as "prosecco" until the establishment of the DOCG, distinguishing the regional name and quality. Vinepair notes Cartizze, with high elevations, steep terraces, and rolling hillsides makes the finest examples of prosecco DOCG. The highest quality prosecco DOCG (Denomination of Controlled and Guaranteed Origin) is produced exclusively in Conegliano Valdobbiadene, Cartizze, and Asolo. Nine provinces can legally produce prosecco DOC. Here, the wine has a protected geographic designation of DOC, Denominazione di Origine Controllata, or "controlled designation of origin," notes MasterClass. Northern Italy's prosecco region within Veneto and Friuli-Venezia Giulia display the variety best, adds Vinepair. Charmat method sparkling wines are generally meant for early consumption, showing the best within a few months after bottling. Prosecco winemakers utilize the Charmat method, creating the bubbles in the wine through a secondary fermentation occurring in large tanks (via Vine Pair). Winemakers follow strict regulations to ensure the Grand Cru wines are of the highest quality. Wines from this area are the finest and most expensive in Chablis. Only 250 acres within the region are under the premium Grand Cru Chablis classification. The region contains four quality classifications, with the petit Chablis wines being the most approachable and affordable. In general, Chablis wines are aged in stainless steel or neutral oak, allowing the purity of the fruit to shine.Ĭhablis aromas and flavors include white flowers, fresh citrus, soft herbs, and ripe orchard fruit, melding with smoky, mineral-rich, flinty elements. These components impart the earthy, flinty, crushed stone character becoming an essential quality of premium Chablis.
Chablis Wines shares that the 150-million-years-old Kimmeridgian soils contain mineral-rich clay, limestone, and fossils. Much cooler than other parts of Burgundy, Chablis chardonnay vines grow out of the region's Kimmeridgian soils, creating wines with freshness, racy acidity, and definitive dry intensity. The Pacific Ocean gives a powerful coastal influence to the wine locking in freshness and bringing notes of salinity to easy-drinking wine.Ĭhablis wines are only produced from chardonnay fruit in the northern Burgundy region of Chablis in France. The name gives the nod to the winery's gamble when planting the Austrian variety in the heart of Edna Valley in California's San Luis Obispo County. Nivens, Brand Ambassador for Zocker Winery, spoke with Tasting Table recently about the Zocker Grüner Veltliner. Warmer climate offerings reveal ripe golden peach, nectarine, and spice, balancing the grape's naturally high acidity. The coolest climate grüner veltliner is energetic with lively acidity, with crushed stone, honeydew, and white pepper. Seattle Magazine says grüner veltliner from Washington's Columbia Gorge shares similar elevations and soil types to the soils of Austria producing fruit-forward, savory wines with sweet spiciness. Still, other parts of the world have begun producing wines from the grape, including cool-climate vineyards in California, Oregon, and Washington.
Over 90% of the world's grüner veltliner comes from Austria.
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