MourningStar wrote:What are some of the differences between the whites, in YOUR opinions. And what are the pro's con's of Dryness ( I would think dry is good?bad? I don't know ) I could read all about oaky, bitter, sun-kissed notes of Panamanian wax free PH balanced exxo-grapes from some actual snob on a wine blog, but I want the nitty gritty facts a beer drinker would understand. I'm gettin' up in my years (31) and showing up to a nice dinner you've been invited to with a 12 pack of beer just doesn't say.... "classy":lol:
The primary differences between varieties of white wines, in descending order, by taste, are roughly as follows:
> Carbonation: Still or Sparkling
> Sweetness: The spectrum runs from intensely sweet at one end (ex: ice wine, PX sherry, etc.), to bone dry (fino sherry).
Once those two biggies are out of the way, things get a lot more delicate and interesting
> Grape Variety: Now is where things get really interesting, because every variety of grapes has their own unique signature of flavors.
> Growing Region: Different regions bring out different characteristics of grapes due to soil, growing season, etc ... hence the huge differences in taste between a sauvignon blance grown in the Sancerre region of France (delicate, austere & minerally), and say Malborough NZ (lime zest, gooseberry, kiwi, herbaceous).
> Finish: The spectrum runs from heavily wooded in new barrels, or perhaps rested in barrels that held something else (like sherry), to lightly wooded, to fermented in stainless steel at the other (read: no wood).
> Vineyard/House Style: Different vineyards have differing styles depending on many factors, such technique (did they break down the malic acid ? how do they prefer to finish the acid levels ? what yeast strain(s) do they use, do they filter or not ? Is the winemaker an untrained and/or overpaid amateur hack who needs to move on to another career or not ? etc.)
There's a lot more to it than that, but that's a minimal overview.