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Grape variety/varieties

Climate

Winemaking

Style of wine

Quality level

Bottle ageing

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Stick to 45 minutes per flight of three wines. The ideal time breakdown for each flight are as follow:

For example, Wine 1, Wine 2, Wine 3 (Including quality assessment and bottle ageing) [10-11 mins on each wine max]

ID question (usually around 9-10 marks)  [10-12 mins max]

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High acid, can accumulate sugar and ripen reliably in cool/marginal climates.

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High acid, can accumulate sugar and ripen reliably in cool/marginal climates.

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Protective winemaking, absence/restrained MLC or new oak barrel use.

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Protective winemaking, absence/restrained MLC or new oak barrel use.

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Different ripeness leads to versatile style

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Different ripeness leads to versatile style

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Different flavour profile:

(Early to average ripening)Green apple, blossom.

(Late ripening) peaches, apricot.

(Very late and/or with botrytis) honey, marmalade.

Different sweetness, different degrees of concentration with different alcohol levels:

Dry Alsace/ German GG, Australian Rieslings medium alcohol.

Off dry Mosel, low alcohol.

Medium-sweet Beerenauslese with low alcohol.

Ice wine.

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Wide quality spectrum for producer to fit the market and ideal for ladder branding 

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Wide quality spectrum for producer to fit the market and ideal for ladder branding 

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High volume (acceptable/ good)

Mid price (good /very good)

Outstanding

e.g. Dr Loosen

https://drloosen.com/en/unsere-weine/

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Potential high acid, pronounced concentration and (high residual sugar in some wines) helps to age wine.

Some wines might have tertiary like petrol with bottle ageing adding even more complexity to the wine.

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NB: There are exceptions e.g Coche Dury can use a higher portion of new oak, but the oak related aromas/flavours do not overwhelm the fruit character.

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Evidence from the glass:

Spices (cloves, cinnamon)

Smooth tannin

Might have a candy/confected undertone.

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Site selection a key factor-> determine grape ripeness

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Site selection a key factor-> determine grape ripeness

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Aromatic flavour profile (perfumed, vegetal and spicy):

Pale colour, high acid, vegetal (rhubarb, cabbage), floral(violet), spicy(cloves, cinnamon), earthy rustic tannin in some cases, but not a notably tannic variety.

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Non aromatic/ neutral flavour profile.

High acid, fresh apple lemon, floral and wet stone undertone.

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⚠️ Common in the region due to potential high malic acid. If lees are used, most cases are very subtle, the flavours are very restrained.

(NB: Except some Meursault/ Beaune style)

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Region famous for producing top quality whites and reds that can keep for decades

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Region famous for producing top quality whites and reds that can keep for decades

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Whites: Toast, hazelnuts

Reds: Earth, mushroom and game.

But at the same time can produce a lot of wine for immediate/ local consumption...

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Red wine:

Especially expressive, delicately perfumed and spice with ripe fruit. Outstanding quality Pinot Noir.

Thin in texture, overly vegetal with hints of green astringency due to just ripe or underripe grapes. Acceptable to good quality, higher volume entry level wines.

White wine:

A combination of fresh (green apple, lemon), ripe (peach, poached pears), very concentrated mid flesh with very clear wet stone in some cases. Outstanding quality Chardonnay.

Fresh generic green fruit, aroma not sustained through the palate to the finish. Neutral, lacking precision from aromas and flavours, lack of definition. Acceptable to good quality, higher volume entry level wines.