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Smaller European Wine Countires, Port Style, Germany Pradikaswein, Austria…
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Port Style
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Vintage Port
Highest quality grapes from single vintage
Aged just a few years in oak before bottled
Flavor is intense, concentrated and complex
Require decanting
Require bottle aging
Made only in exceptional vintages
Expensive
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Austria
White pepper, high acidity, and citrus/stone fruits in its youth and honey + toast flavors as it ages
Riesling (White)
Shows ripe, peachy fruits, and are usually dry and medium- to full-bodied.
Makes simple, citrusy wines with green apple flavors (and make better dessert wines).
Zweigelt (Red)
- Most planted black/red grape
- Parents: Blaufränkisch x St Laurent
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Blaufränkisch (Red)
High acid, medium tannins, with flavors of sour cherry and pepper
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Germany
Landwein (PGI)
PGI/IGP level, the equivalent to France’s Vin de Pays.
Prädikatswein (PDO)
- PDO category and a subset of Qualitätswein, and it is subdivided into six different Prädikat levels
- Prädikatsweine may NOT be chaptalized.
- Prädikatsweine are classified by their must weight
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Eiswein (Sweet)
Not affected by Botrytis. The grapes are left on the vine to raisinate and are picked at -8ºC (18°F) or colder, then pressed.
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Qualitätswein (PDO)
- PDO category that represents one of the two tiers of German “quality” wine
- Can only be produced in one of Germany’s 13 anbaugebiete
- Many Grosses Gewächs dry wines are released as Qualitätswein, without mention of prädikat level.
- Qualitätswein is allowed to be chaptalized.
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Protugual
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PGI
Indicação Geográfica Protegida (IGP), aka Vinho Regional
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Austria
Qualitätswein (PDO)
- Protected Designation of Origin
Prädikatswein
- Medium sweet to sweet wines
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DAC (Districtus Austriae Controllatus)
- 17 smaller wine regions
- Dry, still white and red
- Producers within a region have to come together and agree on: style of wine and grapes allowed
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Weinviertel DAC (Grüner)
Klassik
Light, fresh style with no perceptible oak flavors
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Landwein (PGI)
- Protected Geographic Indication
Tokaji Aszu
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- Botrytis-affected berries macerate with non-botrytis affected must (a standard base wine) either before, during, or after fermentation for half a day up to 60 hours
- Min residual sugar 120g/L
- At least 18 months in oak
- Cant be released until Jan the 3rd year after harvest
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Tokaji Szamorodni
As it is
- Aged in cask minimum 6 months;
- Can be released January 1st the second year after harvest.
- Less than 120g/L
- Száraz: Dry
- édes: Sweet