Cépages Vins Blancs dans le monde


Détails de l'événement


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The aim of the Oeonology class stays, in the beggining, to understand why we do like some wines and why we don’t like other styles and to learn to describe these sensations.
On the Saturdays’ class, we have focused on the Luxembourgish Pinot Gris, the Californian Chardonnay, the South African Sauvignon blanc and the Libanese Chardonnay. These four wine productions allowed us to experience pleasantdelicate and french lemon taste in pinot gris, where low level acidity allows high sugar and fruity notes. The finest and sweetest pinot gris come from the colder viticulture European regions of the Rhine river.
Sauvignon blanc was very mineral and high in acidity, floral and herbal.
Wine producing is of course the matter of style and culture, knowing very well the soils and the grape particularly fitting to such soils and climat. The French winemakers where the sauvignon blanc is used to produce the white Bordeaux wines, tend the fermentation in warmer temperature to enhance the mineral notes, while the American wineries prefer sauvignon blanc that tends to be more floral and fruity.
Chardonnay gives full body wines, rather good to be stored as well, strong exotic fruity sweet flavors, nice golden color. Its large leaves catch a lot of sun, what makes this variety so popular to make grow in the warm climat.
The Lebanese Chardonnay, blanc de blanc from Château Kefraya 2012, gives another style of Chardonnay, as the vineyards position upper in the mountains forces the roots to go deeper down to catch the nutrition.

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