Guide to content of various wine styles,
once we know what it is we are trying to achieve, we can work backwards and put together a recipe/method to achieve the desired end result......
WHITE TABLE WINE - DRY
Pale colour is desirable; there should be no brown or pink tone.
The wine should taste dry, without easily recognisable sweetness. The flavour should be pleasant, with no bitter after-taste, and should give an impression of freshness, leaving the mouth clean.
Alcohol content may be between 8.5% and 13%, with acidity between 0.5% and 0.8%. It is most important for this type of wine that the bouquet should be clean, fresh and vinous.
Commercial examples would be white Burgundy, Alsace and dry Loire wines such as Muscadet and Sancerre.
This is a light style of wine, and as such should not be too strongly flavoured, and should have a light refreshing feel. A starting gravity of 1.080 is the place to be, and single varietal of grapes, or not too many different fruits or juices, fresh fruit in the order of 3 lbs per gallon, or a mix of apple juice/grape juice (1 litre of each) is sufficient,. Acidity should be light (max 1 tsp per gallon)…or no acid added if high acid fruit is used, for example Rhubarb. Light to medium bodied.
WHITE TABLE WINE - MEDIUM OR MEDIUM SWEET
Pale colour is again desirable. The wine must have easily detected sweetness, but not sufficiently prominent to classify it as a sweet wine.
Unless stated otherwise, a range of sweetness from medium-dry to medium-sweet should be accepted as being within class, with good balance and flavour being more important than the exact degree of sweetness.
Alcohol is as for dry white wines, but the acidity may be between 0.55% and 0.9%.
Commercial examples would be German wines such as Liebfraumilch and many non-trocken Qualitätsweins (QbA, and QmP Kabinett or Spätlese); French examples would be demi-sec versions of Vouvray. English medium wines also fit this category.
This is a style of wine similar to the dry white, but this time as we are going for medium sweetness, a little more body can be imparted by adding a little extra fruit or juice (up to 2 litres of each juice) and up to 4lbs fresh fruit per gallon Acidity is slightly higher to balance the sweetness. A Start S.G of 1.080 ferment to 1.010 and add juice/sugar to take SG to 1.020 and ferment to dry. Acidity max 1.5 tsp per gallon. Light to medium bodied.
WHITE TO GOLDEN TABLE WINE, SWEET
Colour can be deeper than for the dry or medium wines, ranging up to golden, but in the glass should not be dark.
The flavour can be richer than in the other white table wines, with the alcohol content up to 14%.
The acidity should be between 0.6% and 0.9%, sufficient to balance the sweetness of the wine and prevent a cloying finish.
The sweetness, on the other hand, should be such that it does not overwhelm the other characteristics.
This is a wine which is best drunk with fruit or dessert at the end of the meal. Commercial examples would be Sauternes (12-14% alcohol) and sweet German Auslese wines (which may have as little as 8% alcohol but are still usually sweet and well-balanced).
This is a style of wine that can take a bit more oomph in terms of sweetness and body, but not overdone more body can be imparted by adding multiple ingredients for complexity, but again don't go overboard, max 4lb fresh fruit per gallon, or 4 litres juice, it is still a lighter style wine Acidity is slightly higher to balance the sweetness. A Start S.G of 1.080 ferment to 1.010 and add juice/sugar to take SG to 1.020 ferment to 1.010 and feed to 1.020 again and ferment to dry. Acidity max 1.75 tsp per gallon.
Medium to heavy bodied
ROSÉ TABLE
Commercial examples vary from the dry Tavel Rosé to the medium or medium-sweet Anjou Rosé.
Accept whatever degree of sweetness is specified in the show schedule, which is often ‘medium’. Rosé wines should be pink; variations in colour intensity and slight orange or ‘onion skin’ tints are acceptable.
The flavour must be light, fruity and fresh, and the bouquet should reflect these points.
There should not be excessive astringency, but tannins may be quite noticeable in the Tavel types.
Acidity should be between 0.55% and 0.9%, with an alcohol content from 10% to 12%, and the whole should be in balance with any sweetness.
This is a style of wine similar to the dry whites, but always a light style, sweetness and acidity rules apply the same as dry medium and sweet whites, but there can be some astringency, as long as it isn’t overdone, tannin additions acceptable (max ½ tsp per gallon) light to medium bodied style.
RED TABLE WINE - DRY
The colour should mainly be red, but tints of purple or black are acceptable, as are tints of tawny (often found in older wines).
The wine must be dry, i.e. without easily recognisable sweetness.
The flavour can be substantial and should remain in the after-taste.
Some astringency from tannins is expected, with some mellowness and maturity desirable.
The bouquet should be complex and vinous. Acidity should be between 0.45% and 0.65%, and the alcohol from 10% to 14%.
There are many commercial examples such as Bordeaux, Burgundy, Rioja, etc.
This wine style should be flavourful and can be quite complex, try not to go overboard with too many flavours or too much fruit 4lbs fresh fruit per gallon is about right, any more and the body may be too much, a start SG of 1.080 fermented to dry is sufficient, 1 tsp of Acid per gallon (max) would be the norm, less if you have high acid fruit, slightly more acid if fruit is low acid (taste it) The wine should be plump in the mouth and have firm yet soft tannins, everything in moderation. Medium to full bodied
RED AFTER-DINNER SWEET
The colour should be deep. Mature wines may have tawny characteristics but should display some red colour.
The flavour should be rich, fruity and vinous, the whole being mellow and mature. Acidity should be between 0.45% and 0.7%. The alcohol content should be from at least 14% to as high as may be achieved by fermentation, with higher levels allowable only if the schedule permits fortification.
The wine should be as sweet as the other characteristics will permit without becoming cloying. Although this wine is often called ‘Dessert’, it is meant for drinking after dinner.
Commercial examples for an unfortified class are the Greek Mavrodaphne of Patras (15% alcohol) or the sweeter versions of the Italian Recioto della Valpolicella, with Port (19-22% alcohol) for a fortified class. Some Tawny Ports are too light in colour to be ideal examples of after-dinner red sweet wine.
Similar to dry Red the flavour should be full and enjoyable, the Acidity will be higher to balance out the sweetness, (max 1.5 tsp per gallon) up to 6lbs of fruit per gallon may be used, but everything must be in balance. Too much sweetness without the acid in balance results in the wine being cloying. and unpleasant to drink. A start S.G. of 1.080 ferment to 1.010 and feed with sugar/juice to 1.020 up to twice and then fermented to dry is a good start point. The wine should have lots of body and mouth feel should be rich.
A word on mouth feel/Body
People seem sometimes unable to describe or understand mouth feel and or body of wines, it is really simple. Think of it in terms of milk……
Light bodied/thin on mouthfeel is semi skimmed milk
Medium bodied/mouthfeel is normal milk
Heavy bodied/full mouthfeel is full cream milk
once we know what it is we are trying to achieve, we can work backwards and put together a recipe/method to achieve the desired end result......
WHITE TABLE WINE - DRY
Pale colour is desirable; there should be no brown or pink tone.
The wine should taste dry, without easily recognisable sweetness. The flavour should be pleasant, with no bitter after-taste, and should give an impression of freshness, leaving the mouth clean.
Alcohol content may be between 8.5% and 13%, with acidity between 0.5% and 0.8%. It is most important for this type of wine that the bouquet should be clean, fresh and vinous.
Commercial examples would be white Burgundy, Alsace and dry Loire wines such as Muscadet and Sancerre.
This is a light style of wine, and as such should not be too strongly flavoured, and should have a light refreshing feel. A starting gravity of 1.080 is the place to be, and single varietal of grapes, or not too many different fruits or juices, fresh fruit in the order of 3 lbs per gallon, or a mix of apple juice/grape juice (1 litre of each) is sufficient,. Acidity should be light (max 1 tsp per gallon)…or no acid added if high acid fruit is used, for example Rhubarb. Light to medium bodied.
WHITE TABLE WINE - MEDIUM OR MEDIUM SWEET
Pale colour is again desirable. The wine must have easily detected sweetness, but not sufficiently prominent to classify it as a sweet wine.
Unless stated otherwise, a range of sweetness from medium-dry to medium-sweet should be accepted as being within class, with good balance and flavour being more important than the exact degree of sweetness.
Alcohol is as for dry white wines, but the acidity may be between 0.55% and 0.9%.
Commercial examples would be German wines such as Liebfraumilch and many non-trocken Qualitätsweins (QbA, and QmP Kabinett or Spätlese); French examples would be demi-sec versions of Vouvray. English medium wines also fit this category.
This is a style of wine similar to the dry white, but this time as we are going for medium sweetness, a little more body can be imparted by adding a little extra fruit or juice (up to 2 litres of each juice) and up to 4lbs fresh fruit per gallon Acidity is slightly higher to balance the sweetness. A Start S.G of 1.080 ferment to 1.010 and add juice/sugar to take SG to 1.020 and ferment to dry. Acidity max 1.5 tsp per gallon. Light to medium bodied.
WHITE TO GOLDEN TABLE WINE, SWEET
Colour can be deeper than for the dry or medium wines, ranging up to golden, but in the glass should not be dark.
The flavour can be richer than in the other white table wines, with the alcohol content up to 14%.
The acidity should be between 0.6% and 0.9%, sufficient to balance the sweetness of the wine and prevent a cloying finish.
The sweetness, on the other hand, should be such that it does not overwhelm the other characteristics.
This is a wine which is best drunk with fruit or dessert at the end of the meal. Commercial examples would be Sauternes (12-14% alcohol) and sweet German Auslese wines (which may have as little as 8% alcohol but are still usually sweet and well-balanced).
This is a style of wine that can take a bit more oomph in terms of sweetness and body, but not overdone more body can be imparted by adding multiple ingredients for complexity, but again don't go overboard, max 4lb fresh fruit per gallon, or 4 litres juice, it is still a lighter style wine Acidity is slightly higher to balance the sweetness. A Start S.G of 1.080 ferment to 1.010 and add juice/sugar to take SG to 1.020 ferment to 1.010 and feed to 1.020 again and ferment to dry. Acidity max 1.75 tsp per gallon.
Medium to heavy bodied
ROSÉ TABLE
Commercial examples vary from the dry Tavel Rosé to the medium or medium-sweet Anjou Rosé.
Accept whatever degree of sweetness is specified in the show schedule, which is often ‘medium’. Rosé wines should be pink; variations in colour intensity and slight orange or ‘onion skin’ tints are acceptable.
The flavour must be light, fruity and fresh, and the bouquet should reflect these points.
There should not be excessive astringency, but tannins may be quite noticeable in the Tavel types.
Acidity should be between 0.55% and 0.9%, with an alcohol content from 10% to 12%, and the whole should be in balance with any sweetness.
This is a style of wine similar to the dry whites, but always a light style, sweetness and acidity rules apply the same as dry medium and sweet whites, but there can be some astringency, as long as it isn’t overdone, tannin additions acceptable (max ½ tsp per gallon) light to medium bodied style.
RED TABLE WINE - DRY
The colour should mainly be red, but tints of purple or black are acceptable, as are tints of tawny (often found in older wines).
The wine must be dry, i.e. without easily recognisable sweetness.
The flavour can be substantial and should remain in the after-taste.
Some astringency from tannins is expected, with some mellowness and maturity desirable.
The bouquet should be complex and vinous. Acidity should be between 0.45% and 0.65%, and the alcohol from 10% to 14%.
There are many commercial examples such as Bordeaux, Burgundy, Rioja, etc.
This wine style should be flavourful and can be quite complex, try not to go overboard with too many flavours or too much fruit 4lbs fresh fruit per gallon is about right, any more and the body may be too much, a start SG of 1.080 fermented to dry is sufficient, 1 tsp of Acid per gallon (max) would be the norm, less if you have high acid fruit, slightly more acid if fruit is low acid (taste it) The wine should be plump in the mouth and have firm yet soft tannins, everything in moderation. Medium to full bodied
RED AFTER-DINNER SWEET
The colour should be deep. Mature wines may have tawny characteristics but should display some red colour.
The flavour should be rich, fruity and vinous, the whole being mellow and mature. Acidity should be between 0.45% and 0.7%. The alcohol content should be from at least 14% to as high as may be achieved by fermentation, with higher levels allowable only if the schedule permits fortification.
The wine should be as sweet as the other characteristics will permit without becoming cloying. Although this wine is often called ‘Dessert’, it is meant for drinking after dinner.
Commercial examples for an unfortified class are the Greek Mavrodaphne of Patras (15% alcohol) or the sweeter versions of the Italian Recioto della Valpolicella, with Port (19-22% alcohol) for a fortified class. Some Tawny Ports are too light in colour to be ideal examples of after-dinner red sweet wine.
Similar to dry Red the flavour should be full and enjoyable, the Acidity will be higher to balance out the sweetness, (max 1.5 tsp per gallon) up to 6lbs of fruit per gallon may be used, but everything must be in balance. Too much sweetness without the acid in balance results in the wine being cloying. and unpleasant to drink. A start S.G. of 1.080 ferment to 1.010 and feed with sugar/juice to 1.020 up to twice and then fermented to dry is a good start point. The wine should have lots of body and mouth feel should be rich.
A word on mouth feel/Body
People seem sometimes unable to describe or understand mouth feel and or body of wines, it is really simple. Think of it in terms of milk……
Light bodied/thin on mouthfeel is semi skimmed milk
Medium bodied/mouthfeel is normal milk
Heavy bodied/full mouthfeel is full cream milk
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