jt-: ◄

.,-.;:;
P:-
1

• j

hite, Swe
n, Furmin 1:i
~
~
~
GRAPE FORMATION AND RIPENING Pis. refer to notes of Ch. 2 ~
i-
• Flowering

• Fr\Jit ·s et -
.
flowers become grapes.
--·····-···········- ··•..··•..·····...............- .................... ...................._................................................... ......... ____
• Veroison

...........·-···········•···•··..·····.........................- ..............--................- ................................. ........... ....................................................... ·cs ...

J!I'""

• RIP,e grapes

CONCENTRATION OF GRAPE SUGARS

Extra Ripening

• Earlier stages

Riper aroma.s
(exaggerated)
-•··
Higher sugar levels ···---·•-·• -· ········..····-·······················-·············································.................. ........................._•. _ _____
..... - ...- .......·-·-········..········..···..........................................................................._ ............................... _____
• Later stages - - - - - • - -- - • ••-•••••••-•••-,.• - - - -• -,.•-•-• ""' • •• . ,., , ,,. , , •• • • •• •• •• - ••• ••• ••••• •••••- - - •••• - - - - - - --

RaisinIng
Evaporation of water content in grapes. This concentrated both acids and sugar content in
--···--·····-···-··..········.........................._,___., , _,_...., .............................................._,________ _.. , _,,,.._________··········---·----
these late-harvest grapes. Dried-fruit aromas also developed. Late harvest grapes have high
concentration of sugar for sweet wine production.
- - - ··················-·..·- ·--··-··- --
-~
·,e_

:e•
_-Ii~"

Drled..fruit aromas

- - - --·----·--·----··- ·--·-··-----···-··················--..--................•· -····..·····-·······-••··•·-···-·-···························-···-··•"'-

Botrytls/Noble Rot Botrytis is a fungus.growing .on.ripe grapes.to.cause.Noble .rot..It .makes. tiny holes .on.grape
sklns and causes ev~pouration ~f ~ater inside grapes. This water evapouratlon concentrates
• Necessary conditions -·---..--..•-·••-·-···-··········---·-·-·-··-··-·-···-··----··-·····-·--····---··-··-···-·········-·-·····-·- ·~
acids, sugar and flavours of the grape.
Ripe grapes
.. ,before fungus attacks Grapes affected by Noble rot are used for make sweet wines.
- - - -- -
-··-·-············-··- ···-····-··-············........ ................................ .................. ...................................................... .
,
~
Damp, misty mornings
(e.g. Sauternes in France, Tokaji Aszu wine of Hungary) ~
encourage growth of fungus ,..e_
'-:."-
Warm, dry afternoons - - - -····-··.............................._.................. ················-·-···•...•·······-·- ····---
control and limit the growth
of fungus,
l.
o'b
r -§1
[
;· lf
I. ~ t I~
1
Frozen Grapes 4f

i" -! • Method _ .._..:___ · -- ·

· '·
- · ···-·-----t A-
grapes are ripe enough m terms of flavours developmen . l'\I ,y su
t · ter First -these
Healthy grapes (Not affected by rot) left unpicked uri~l late~_!~µ~~~_.!....
dden drop in temperature \ .
: ·~
Grapes freeze on vine (winter)
" usually In the evening. Grapes will freeze on vine. .... -
~ ~ --··- ..........., .................. .

. -:S Picked while frozen -···- -··- ·....... -.........................------

!
..·« Pressed while frozen water.ln..fon:n .offrozen .lee., Qrape. skin can.be. ~~P.8.r!'lt~~ fr.C?lll.t~.~r:if.rc:>:z.El.11. lig.ui9.Jh,ese
Juice Is highly concentrated In acids, sugar and flavours for making lcewine/Eiswein.

~ lcewine/Elsweln
(Canadian/German)
___
Since there Is no noble rot attacking In frozen grapes used, icewine/eiswein only show
....................................................._......._.............- ...-...·-·- ---....-............................._.......... .. .
high concentration of grape varietal characters.
1:
~!'
--i ...................................................................................................................... ········· .............................
WINEMAKING

. 1'i White Wine Generally make from white grapes

. :3
-s
'6
~
!l
Crushing Pressing Alcoholic Fermentation Storage or Maturation Paclcaging
-~
... for seperation of grape .,, usually in lower temperature
juice from skins of 12 to 22 degree C
-~

~
~
§I
-~

·ij
~
Winemaking Options .... these techniques are NOT used by all premium quality wines.
~
• Adjustments

Sugar ln.cold.vintage.at.cooldimate regions, the.sugar.in grapes.can.be.too.low.. Sugar.is.allowed.to.add (In certain

regions) for fermentation in order to increase the alcohol of wine.

Adding acid (during wlnemaking) is allowed in certain warm regions during hot years because add of grape
Acid
is too low during ripening.

Neutralizing excessive acid (during winemaking) is allowed in certain cool climate regions during cold years because
• •• • .. .. ••• • .. •• -•••••• •• •• • • • ••r••••• •-•••• • "'""' ' ' ' ' ' ' ""''"'''' ' '' •••- • • • •• •••• ••• • ••• ••• •• • •••••• •••• • • • ••• ••• .. • • •• • •• .. •• ••• ••• • "•- •••• •• " ' ' . . .... .. ••• • • • .. ••• •• .. ••• •• .. ••• • .. • •• • •••• .. •• • •• .. ••• •• ••• •••• • ••• ••• • • - ,, ., , , , _

acid is too high to make a balanced wine.

 •
•
30 tr ··t
~ ..
• Oak Vessels g-----
•., . _-;1
Level of toast refers to the_~.~~th ~.ti.".'~ a.ll(j. le':8,1 of h~~t app!ied.t~ ?.8.k s_ta~!~.~.1.E!_~~l~~..8.~~-·-··-· __ .4 .,
forming the oak barrels. Toasting produces sweet-spice and charred wood aromas and flavours.
- - - - - - -- - - - - - - -- - -·· ·····- ·-- - - ··
New vs old New oak barrels add a lot of vanilla, coconut, charred wood and spices flavours.
- ··-- ···--··- - - ··---·••···..············•--- ...,,__ _____ ________ ............---·--·- - ·-·-······
Old barrels only add limited flavours to wine.
. .. -······-·····-- - ·-····-···• . ·····. ····-··-··-·······-··· ...... . ······-···············--·-···-·- ·-···-·- --
Size of vessel Smaller size .oak.barrels add.more.flavours.and.soften tannins more quickly.than bigger
barrels because of the higher contact ratio.

• Oak Alternatives

Oak staves

Oak chips

• Malolactlc Conversion (MLF) used .to.call_."Malolactic _Fermentation"..JI.happens..after.fermentation when acids

Lower acidity in wine contact with the (lactic) bacteria. Sharp and crisp malo-acid will be converted
to softer lactic acid. MLF almost always happen for red winemaking. MLF is a
controllable choice
for.wiifie\vfriemaklng. ii is never needed and avofdeci'foi-
-. '

aromatic white grapes. However, it will be used for more structured and oak-aged
Secondary flavours: butter, cream --·-··-········-········ ...···-···•···•··•··· ..................... . . ·- ... ··-·--···········........_....______..._..... ._.,.._...- __
white wine (e.g. Chardonnay).

MLF gives secondary flavours of butter and cream.

• Lees the..1~Y.~.r .<>!.~:~d _yeas.i f<>.r:11:1~~.after !e.rr:rie.n.~a.~.e>.n _is, ~IIE:ld ..•ie.e.s'.:

Maturation of wine in contact with lees will increase the wine body and add
More body ........ . ...... ............ .. ....... . ....
flavours of biscuit, bread. This encourages wine complexity.

Secondary flavours: bread, pastry

WINEMAKING

Sweet Wine
removal of water inside grape through evapouration or crystallization.
• Concentration of grape sugars -·····-·..··-·...............- ... -,..............._...............
•·· · • ···•···········•· ..··....... , ..,. ........ ·•··
Noble rot or frozen grapes

• Stopping the fermentation --·--··- ··---·....--..-...•--······ . ........... .. ... ..................................... . ....... .. ........................ ---·-- ..... . .
Removing the yeast filering yeast out before fermentation__completes ..alcohol is lower with.resid'-:lc:11 .s..~c1r. te~ii.ins.
e.g. white Zinfandel

adding high alcohol (llquor) kill yeast and stop fermentation

Killing the yeast •• , , . , • • • •• · . w . . . . . . • • • - - •- - •- - • •-•• • • • • . ... - ••- . .• . . • • • • - " - •- • - - • • • • -- •• • --•- - • • • - • . . . . . . . . .. . . . . . . .. . . . . .. . ••• ••• ••- • • • • •- ---•• • •••• -

e.g. Port of Portugal (sweet fortified wine)

for controlling final sweetness of wine. Sugar used is usually the same grape juice.
• Adding sweetness
Or blending a dry wine with a sweet wine. e.g. Sweet sheny through blending of dry sheny with
---
a sweet compo!:)~t..(F'X)..wi!:Je. ... . ... ··- -· --···---- ---···--··-----·--····-·-·-·-·--·-·····················-
 s two methods:
1. Short Maceration - using black grapes, red winemaking method
I! 2. Blending - blending red wine with white wine, Inexpensive rose, Not allowed In Europe I,-.,.

·--! i Rose Wine

~
s:
-Si
!j
Crushing Alcahallc Fermtnlatlan Draining Storage Packaging
-SJ Draining off the black
grape skins. Roses
-!l are drained off in a few
hours (or a few days)
.~ to stop the extraction of
colour and tannin.
Fennentation of roses
-!11 continue in absence
of skins.
:~
.-=.'fl
-- sl

:__,!]]
Wine

~~
~
~
--~
;.:§1
:_~

. !I
~
-- ~
·__if;
·-- a
•·.a Food and wine pairing Service temperature

:a
·~ .a
-i a
J__.
-· -
ill 7 D
 RIESLING, CHENIN BLA~C. SEMILlON/SEMILLON AND FURMINT AROUND THE WORLD

ARC1tC ARCrtC
OCEAN OCEAN

GERMANY
r FRANC~
~ ROPE
'"'HUNGARY ASIA
NORTH
AMERICA
AnAltr.C
O,C[,J.H

P,t.Ctne
AFRICA OCEAN

,..c,nc
OCFAN
SOUTH
AMERICA INDIAN
OCCAH

..,,,SOUTH
AFRICA

SCVIHERHOCEN<

RIESLING
slow ripening variety
r - -- - -- -- -
.High acidity I
I
Susceptible to botrytis/noble rot •
• Aromatic variety (never blend with other grape]
---- - -- --- - - _,. . -- - - -- -~
no oak) floral :
Moderate
Fruit characteristics vary according :
to ripeness
Moderate climate regions usually make dry riesling.

······•························· ........................................·····-··· ........ ··········· ...................................................... .

Many harvest options • Very good or outstanding examples
Dry to sweet can age:
• light- to·full-bodled honey
• Unoaked petrol (gasoline)
smoke and toast (not through oak ageing)

1.·exp~ess individual vineyard sites' soils and climate through ripeness levels and varietal characters.
2. s~ar is slowly built up in riesling grapes. Harvest of riesling 1s late and spreading into the dry, sunny late autumn of many
· regions.

Ripeness

1i
~ :-
.~.-
'
f •'

J1.1st-ripe
Extra ripe
 ,r; ·..· ·_.
·_.....·/ ·... ··' j
,.
; :.'

,_
Germany and Fra_r!Ce~
t:11 Mosel (finest) , ·
r~ North Sea atnorther1ylatitude,•cold region ····.. -· .... ....
Gennan lightest bodied Rieslings -
-Kabi~iiaJlei!'!..Qf.m.e.glJd!)'l..!!~!3.fil~fS
~ 1 -Prestigious vineyards - steep slopes villages of
Piesport-and·Bemkastel ···· ···········- ·-·· ·. ····

"i~iieingau ·csrriaiie"i-"iirociuctioiif •· ··· ·· •

situated on steep south-facing slopes on
·no-rm·bank·of1he"fUver Rhine:- ·· ·-~·~· · ·
Drier for Karbinett, Spatlese, Auslese with
.more.body•............... ,..... ........ ·········- · ....•••

Pfalz (larger production)

Towards the French border
Aiso proiecleifl>y high"i'ifoi.iiifiiiii"if," like·Alsace,
has long dry, sunny growing season.
Dry, medium bodied like Alsace's Riesling

GERMANY AND
FRANCE
f8
N WSET
JTAL'f

•
. .. - ···~-·················-···-·--· - -- - - - -

(> I N
GERMANY AND
FRANCE
t•
N WSET
Alsace (France)
Under the protection of Vosges Mountains,
AJ.sace..ili..dJY,.~nnv for entire summer and autumn.
Best vineyards locate at foothills facing east or
BELGIUM southaeast;-t>enefiting-from·the--tleily-~oAg period
of sunshine wannth.
Aisace typical rieslingls-iliywiffipronounced
W H aromas and flavours of ripe stone and citurs fruits.
Best·riesling wines·~ vineyards
that can be aged with tertiary flavours of honey,
dried.fruit•....... ··-·····- -·- • _ __

·--·······--··············-·····- ··- ---

FRANCE
. 1,

·----·- ··----·--·------ - - - - -
, ,.
LABELLING IN GERMANY
cool dlmate, suitable grape varieties to grow are limited a few; vast of them are white grapes.
Grape ripeness during harvest is objectlve indicator about the quality of grapes and wine made.

Protected Designation of Origin (PDO)

Germany Quolitatsweln . 13 wine regions in Gennany, higher level of gra~ ripeness than Landweln
Priidikatswein grapes must come from a single region; Wines are classified in 6categolies.

Protected Geographical Indication (PGI)

l!Wi#lG Z$1¥1inl"ititm! ~
Germany Landwein light- o e , ry o o ry sty es

The Six Pradikot Categories

• Kablnett
• Sp~tlese } D,y to sweet
• Auslese

Karbinett
- - - - - - - - - - - ··---·--·-··-···-·····-···-·--···-··-·--········· .,.................................. .. • ' ; I
The lightest and most delicate.
~
.J:..i -kl.l ..j
Light in body with delicate green and ci~s fruit flavours (green apple, lemon)
and noral aromas. - - - - - - ·-·--·-···- ··-····-···· .................. .........•
DR. SCHMITT
Ricslin~J Kubincll
··--··- ·····--··--·--·--- ....,-·-··-··-·-····..·····•·······...····• .. ·••······-···············•····-

---·--·-·--·..······..······- -·····•··• ---

....~atlese_(late _harvest) ______________

More concentrated flavours and fuller body than a Kabinett
Fruit is· riper.citrus.anci'somiii'stone fruit notes (pea·c11; grapefru';f,·apricot)
DR. SCHMITT
Ricslit1~J Spdtlcsc

Mosel

. -- . . ...... -·-· - ....... .... ·-·· ·---~. ... . ..... . . . .. . . .

~u,~ese (selected harvest}
man~al harvesti~-~-~~f~I ~~j~~iio~--of ext~~~rip~ b~~ch;s

~~~~~~~·:i~·:~o~:;riits ·(peach, ·apricot)'. tropical truitii' (mango; pineapple) · ·

-·It is·-···-·· - - ·-·-··- ·-·
.
the highest cat~~;;, -h~~ing- dry win~ ·pr~d~~d.·Th~~gh ~~~i of the ·
produciion are·o1·meaiur'ifsWeet:··· ...... · ·· ··---·····-·· · ···· DR.SCHMITT "rj
~
Ricsli11~1 Auslesc
:-·;;fully ; d;~;;:;·;_;~;~;~~-~~~i~~-~f
disting~~h th~-Troken (dry} and M
~
Auslese.
- -----······--··"'···· tvltl~l·I
.~
~

~~
-~
IS;--. I
t~
.
I"'~ ·;·
~

}
,!

:,~ • Elsweln Sweet (concentrated by freezing) 1 • ~I ••

\':~: • Beerenauslese (BA) }

Sweet (concentrated by botrytis/noble rot)
t -~ • Trockenbeerenauslese (TBA)

· 1s:
.- -!]
Eisweln • lcewine
:·:1; From frozen grapes without the Influence of botrytis
- :SI ··Pure·friimnesirorstoniffruitsTi>eEfcti~··apncot);·Trop1caITma·11go·,--pineapp
NO dried fruits (why? the grape skin does not break)
1e).

.:_ ![i; _
.......................-........ ..····- ···- ··.. - ·.-···················..········-· ············ ····· -······- -- -
As such cold weather is not guaranteed, annual production of Eiswein- ---
DR. SCHMITT fluctuates .
Rit·slin~J F:i swein ..Outstanding· quality elsweins are of high pnce .............·-····· ·-- - ··
-:u
'§I ___
sweetness Is between BA and TBA
_____
..................................................................·- ···· ..·..................._............- ....

..-§j -........................._____
......................................................

- §] ________
................................. ...............................- ................... ............... .. ...

- _................ .....- ...····-·- ··- ·-· - -- - -

. . ..... -·· .... ....................._ ....... ....•...
~ Beerenauslese BA (Beeren • berries, auslese • selected harvest)
----·--·-·-····-··- ·······-··-·-······-··-····-·········--•·•-·····-··· ····-················-···-······-··-- - - -
!J) • hand picked berry by berry
• grapes are attacked by botrytis (degree is less than TBAonly)
·~ DR. SCHMITT -=-sugar;-acid11T1d·flal70UTS·are··concentrated ...._ .....................
• stone.fruit.{apcicol),Jcapical.(mango).and.dri.ed..fruit.&.bane:.,..__ _
!II _ __ _

-.~
.... .... .... .... ........ .. ___._.......................................................· - · - · - - - - -
-~
-~
- . . ... _.. _...... ___ __ ... - ...
. ......... . .. ··••·•· ..............----..- ·- ···
- ··•··-·-..···..·-·-··-···- ..•-··•··.............. _..........-......... ......-.... _. .. _.......,_. __ _____
- -~~
TBA (Trockenbeeren -.dry berries)..................... ....- ....·- - ····- - - -
----

-.hand Plcked - ...- - ...- ........................................--..·-·- - - -- - -

----
- all TBA grapes are heavily attacked by botrytis. These grapes are

~ DR. SCH MIT T almost raisins after most water is evaporated.

·~ncerilfafed flavours of stone, tropicala·ncfatietffruffii... ... - - - -····--
Ricsli111.:1
~ Trock(' 11l1cc re11t1u slcse
-rare and expensive.
- --- ·--- ---............................... ___________
~
;fi
~
--- --..··-······...--.. __ __........................-...........
,, ,, _,_, _, _____ , ______________________ __

Other Labelli ng Terms

• Trocke n Dry wine

• Ha/btr ocken Wine with some sweetness.

 Australia
IND/AN ...
,ill .
0arv..., . _.
'
. •~ ;
f,
t
South Australia (Clare Valley, Eden Valley) OCEA N "'r ·1 Coro/
• - _..,.,
I'"' Seo
,.. ~ • .,-, -• •• •••• • •• •••••• •• ·•-• ..• •• ••••• •- •/ •-••• • ... ..........................._,.
-•

High vineyard altitude to compensate the warm

climate zone located .o •,
--···-··-·-·······-····-···-·····-·····••·••·--··· -·-·····-·- ·-··-·····..·............_, -- ___ _
NORTHER"
I !~~~IIY
- outstanding Allstraliah Rieslfng······.. -· ····· ....... .............. I " ~r'1. OVUNSLANO

~·•·. y ',
dry, mediull) bodied, high acidi~ j .,,. SOUTH Bri~b~_,
- . - -·--------~-~ -----···-···\ ··-····-······.. , ............ .... AUSTRAlU\
1

pronounced citrus fruits (lime, lemon) I- · - ·· - ··- .-·· ~ :

! ~41; t
NEVI ...,~
age well with notes of honey and toast but ;!...,.SOUTH V/ALES11
f t"
,Sydney
some rapidly developed m,tes-oi"smokiness·· · ···-·· . lI ;;._~i:iiiif,(f~
V i;,1!;1 /
-petr<)·....- - - -- - ·---········..··········...............-......_......................... r .
~.., -, .

,H) ".,
.some..sweet.wifle.ls-also.made,.....................................................

t•
l.
AUSTRALIA
,.., \:0 n,\ r,., . ..
TASMANIA , ' , •
• Hobart
Tosmon
Sc-o
S I I I
.:.. ,.._ N WSET

f' ~ ... ., ~
},
.,
f •
SOUTH
!' AUSTRALIA
- - -- ·-- ..·---·----·- - ······· • ,.
..,.,_,
(
- - - - -- - ···--·-·-·--···-···· ............................. ·····-····-•···-·--·· I CLAllE
VAU.EY
1·-
- - - - - - ..•--........._...................... .. ...... . .. ·····•
1

D
····•····•··•

Spencer ·•·
I ~
,.. r·~ ~ ......~
Gulf
- - - - -··-···-·--...................... ·--···-···-
- - -- - -- -···- ···-·····•·-..•·-•- ... ·- ··-··· ··- - ···· .. ................
··-·.. -·.·······..····..····• EDEN
VALLEY {j ·

·'c_.. Acfolaicte
I , ;
. ., , ~~
:,-

( ..
- - - - - -----·----- - ....................... ··········... . r' .. ,-- l "
., I i . . . . _ ~-..- ,._,.-
--------- -----·..•····..•·•·•··...·-················ - ...; J'·

- -- - - --··..-··- ..-- ·-···"·····"·······················"··········

-------··- ..···-··-····-····-·--·······........................-.................
Encounter
Boy
>~ \
\

- - -- - -- -·--·················.......................................................

- - - - - - - -··- ··- -··-·········-··--····~··•··•·····························... iC

- - - - - -···-·-·-..···-........ _... _......................................... ..

- - - -..-···-····........._.. _..._ ..........._...............................................
. SOUTH
AUSTRALIA
IC!O ,50.,.,
t•
N WSET
\
-·
- - -- --·-·-··-·-·---··-··········· .... ···················-·-··-·····-·····-
so
_____ .........--.-..- - -···--······-· ..... ....... •··· .. ········ ......
 \

CHENiN BLANC '

.. I
r ••

....
.. ¥, . •,Versatile:" range of climates
-k

.•
: ::• • High acidity so late harvest for fruit ripeness i
·· •' Susceptible to botrytls/noble rot j
.,.,;=-_:
~-
~
·····"'·····························..........................................-:..............................................................................
Many h~rvest options
i I • Very good or outstanding wines
Dry to sweet .,. range of styles
can age:
Caked or Unoaked drled fruit
honey
nuts

Ripeness
j - •

Pineapple Mango

.,
Green Apple Lemon Peach

~
Jus(ripe Extra ripe
i

· France

AOC Vouvray, Loire Valley 48N ..

I~

classic.region for Chenin Blanc

·'
100% Chenin Blanc but full range of

differ~ styles (including sparkling).

;

Dry - apple flavour of cool climate

.- Off-dry/Medium - labelled as "Demi-Sec"
SWeet - extra ripe or botrytis-affe~~
,..,.
All styles of Vouvray are usually unoakad

to retain the fresh fruit. THE LOIRE VALLEY

0 20
,.
60◄O
t• ..
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;_- .. · giving notes of honey and dried fruit.

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BOTSWANA

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South Africa
Chenln Blanc is most widely planted white grape In S, Africa.
- ..-·-..- --····--··········--··- -·····-...... - ..--.- - - -
Since Chenln Blanc can hold its acidity In the ripening process,
Pretoria ·-·-·-·-·-·····- ·-··-······-····-···- ·-·-•···- ·- -
(Tshwane) it can grow In warm dimate.
NAMIBIA C.
.... Johannesburg c
cheaper from warmer inland area blending with Chardonnay,
·-81 REPUBLIC OF ----..----·-......---··-·---···-..- --·---------
dry, stone/tropical fruits adding oak chips or staves.
SOUTH AFRICA
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Old vine with low yield produces concentrated fruit of good to
-·-··········-····-······-·-·-······-··-·- --·
!I . :I . outstanding quality. With oak maturation, tropical fruits are added
...riotes·ofi1mokuless aoovanllla.
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OCEAN

On experiment, chenin blanc there is blended with aromatic

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viognier to produce a refreshing floral wine.

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SEMILLON/SEMILLON
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r:_ :, .?!i, ,' •i!i•.-':! •·susceptible to botrytls/noble rot '~

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"" Upon ageing in bottle,
- simple primary flavours of apple, lemon and grass ~~
complexity tertiary notes of dried fruits, nuts and honey .....
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· · style could be both dry and sweet.

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ageing. Usually oaked. i
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Sauternes AOC (always sweet) .

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Australla
Significant planting, often blended with sauvignon blanc
both in botrytis and dry styles.
----··-·- ·····---···--············---·-··------------·- - - -

Sp•ncer ·
I BAROSSA
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Gulf VALLEY{?
100% Semillon , dry in light bodied, low alcohol style

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Climate is warm there, harvest eartier to retain acidity.
No oak is used during fermentation and bottle young.

Ko1f90:0o' I. Upon maturation in bottle, nuts and honey flavours develop.

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Barossa Valley
-- . .. - .... ······-·····--- - ······................_.,_,., ................--- --
range of styles depending on the vineyard location.
SOUTH
te wines·are ·usualfyfull-bodie<f and oal<ed. ........·-··-- ·-.. -
AUSTRALIA
NWSET
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VICTORIA

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to full body
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FURMINT (mainly in Hungary)

High acidity -
Moderate
Mostly grown In Tokaj, Hungary
Susceptible to botrytls/noble rot

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• • OIi\, :

D~tosw~et • Very good or outstanding examples

Unoaked or oaked (notably sweet wine) can age:
dried fruit
• I caramel
nuts

Tokaj
.'
Funnint is mostly planted in Tokaj

·rc,faifi>roduc:es" oothaiy and sweet wines ofFumii'nr ·

-~~.f_!IITIO~.i~ T!>.~RA.s.?;.~_, _ il..ll_~ t-~ .r:i~-~ ~~..f::u.r,n:i~n~_Qf.~P.El~-~~fl.! _11r~--~~El~ed _by
botrytis. Not 100% furmint, usually blended with other Hungarian local grapes
TOKAJI ASZU
•-w hidH!re-aromaticbut-funnint-is•the principal,--· -- -•· • ....... .............................................. ..... 5PUTTONYOS
_Tokaji Aszu is always_sweet_but in a _scale ofsweetness whlch__is_indicated _by the_no.
of Puttonyos. 5 or 6 are sweet. Amber in colour as more time ageing in oak.
-••
Pronounced and complex primary, secondary and tertiary aromas and flavours with
_fresh and dried stone _fruits,.oak and.oxidative aromas. ~igh _acidity, .fuU body..... -· __
Outstanding sweet wine.

Wine

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