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The individual nature of tasting means that descriptors may be perceived differently among various tasters. [1] The following is an incomplete list of wine tasting descriptors and a common meaning of the terms. These terms and usage are from Karen MacNeil's 2001 edition of The Wine Bible unless otherwise noted.
A Sauvignon blanc from the Yakima Valley of Washington State A California Sauvignon blanc. In North America, California is the leading producer of Sauvignon blanc with plantings also found in the Washington state and on the Short Hills Bench of the Niagara Peninsula and Okanagan Valley in Canada. Sauvignon Blanc is also grown in small regions ...
Some Sauvignon blanc are given time in oak which can dramatically change the profile of the wine. Robert Mondavi first pioneered this style as a Fume blanc which other Californian winemakers have adopted. However, that style is not strictly defined to mean an oak wine. [27] A Sauvignon blanc from California.
American vintner Joseph Carr, who grew up in Upstate New York, first began developing Josh Cellars in 2005 in collaboration with Sonoma-based winemaker Tom Larson. [4] [6] The company's name is a tribute to Joseph Carr's father Josh, who died in 1992 and was not a winemaker but rather a military veteran who also worked as a lumberjack and volunteer firefighter.
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Lake County wine designates wine made from grapes grown mostly in Lake County, California.The region is located north of Napa County and east of Mendocino County.Although each region within Lake County has unique viticultural attributes, many are influenced by Clear Lake, the largest inland body of water in California.
Mechanical harvesting of Sauvignon blanc grapes in Côtes de Duras, France A field blend is a wine that is produced from two or more different grape varieties interplanted in the same vineyard. In the days before precise varietal identification, let alone rigorous clonal selection , a vineyard might be planted by taking cuttings from another ...
Within the European Union, the term "wine" and its equivalents in other languages is reserved exclusively for the fermented juice of grapes. [4]In the United States, the term is also used for the fermented juice of any fruit [5] or agricultural product, provided that it has an alcohol content of 7 to 24% (alcohol by volume) and is intended for non-industrial use. [6]
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