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Other techniques associated with Old World winemakers include higher fermentation temperatures and a period of extended maceration following fermentation where the wine can leech more phenolic compounds from the grape skins.
This can create more tannic and austere wines with more layers of complexity that require longer periods of bottle aging in order to mature. In contrast, the technique of transferring the must into oak barrels during fermentation and inducing malolactic fermentation early is more commonly associated with New World wine regions and wines that are softer and mature earlier.
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Old World winemaking is often terroir driven with emphasis being placed on how well the wine communicates the sense of place where it originated. For example, a winemaker making a Riesling from the Mosel will often try to highlight the unique traits of the Mosel wine region (such as its slate soils) with the wine expressing those traits in the form of minerality.
New World Wines in Industrial Age
Vine cuttings from the Cape of Good Hope were brought to the penal colony of New South Wales by Governor Phillip on the First Fleet (1788). An attempt at wine making from these first vines failed, but with perseverance, other settlers managed to successfully cultivate vines for winemaking, and Australian made wine was available for
Regulations govern the classification and sale of wine in many regions of the world. European wines tend to be classified by region (e.g. Bordeaux, Rioja and Chianti), while non-European wines are most often classified by grape (e.g. Pinot noir and Merlot). Market recognition of particular regions has recently been leading to their increased prominence on
Wine is usually made from one or more varieties of the European species Vitis vinifera, such as Pinot noir, Chardonnay, Cabernet Sauvignon, Gamay and Merlot. When one of these varieties is used as the predominant grape (usually defined by law as minimums of 75% to 85%), the result is a “varietal” as opposed to a
Popularity and Backlash of Chardonnay
Due to the “malleability” of Chardonnay in winemaking and its ability to reflect its terroir, there is not one distinct universal “style” or set of constants that could be applied to Chardonnay made across the globe. According to Jancis Robinson, a sense of “smokiness” is one clue that could be picked up in a blind
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| # | COLUMN 1 | COLUMN 2 | COLUMN 3 | COLUMN 4 |
|---|---|---|---|---|
| 1 | Row 1 cell 1 | Row 1 cell 2 | Row 1 cell 3 | Row 1 cell 4 |
| 2 | Row 1 cell 1 | Row 1 cell 2 | Row 1 cell 3 | Row 1 cell 4 |
| 3 | Row 1 cell 1 | Row 1 cell 2 | Row 1 cell 3 | Row 1 cell 4 |
| 4 | Row 1 cell 1 | Row 1 cell 2 | Row 1 cell 3 | Row 1 cell 4 |
