Riesling Wine Styles. Presented by Angelo Pavan Winemaker Cave Spring Cellars

Transcription

1 Riesling Wine Styles Presented by Angelo Pavan Winemaker Cave Spring Cellars

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3 VQA Residual Sugar and Acid Descriptors Sweetness Descriptions Residual Sugar Total Acid (calculated as Tartaric) (a) not more than 5 g/l not less than 4 g/l Dry (b) total acid plus 2 g/l but not more than 9 g/l not less than 4 g/l Semi-Dry (Off Dry) (a) more than 5 g/l but not more than 12 g/l not less than 4 g/l (b) total acid plus 10 g/l but not more than 18 g/l not less than 4 g/l more than 12 g/l but not Medium Dry (Semi-sweet) more than 45 g/l not less than 4 g/l Sweet more than 45 g/l not less than 4 g/l

4 Category Descriptors & Measures Category I dry Category II medium dry Category III Category IV with up to 4 grams per liter residual sugar or acidity +2 up to a maximum of 10 grams per liter with up to 12 grams per liter residual sugar or acidity +10 up to a maximum of 19 grams per liter fruity & sweet with up to 90 grams per liter residual sugar noble sweet lusciously sweet specialties with more than 90 grams per liter residual sugar (Botrytis wines & Eiswein)

5 World Riesling Production Chart from Country Region Acreage Year Reported Germany Mosel 12, Germany Pfalz 12, France Alsace 8, Germany Rheinhessen 7, Germany Rheingau 5, Germany Württemberg 5, USA Washington 4, Germany Baden 2, USA California 2, Germany Nahe 2, Australia Clare Valley 2, New Zealand New Zealand 2, Canada Ontario 1, Australia Barossa Valley 1, South Africa South Africa 1, Australia Eden Valley Chile Chile Australia Western Australia Austria Kamptal USA Oregon USA New York Canada British Columbia Australia Padthaway Germany Franken Austria Kremstal Austria Wachau USA Michigan Australia Tasmania

6 World Riesling Production By Country Country Acreage % of Total Germany 50, % USA 9, % France 8, % Australia 6, % Canada 2, % New Zealand 2, % Austria 1, % South Africa 1, % Chile % TOTAL 82,196

7 World GDD Comparison REGION GDD (Celsius) Ontario: Niagara 1392 New York: Finger Lakes 1378 Michigan(North): Leelanau??? Michigan (South): Fenville??? California: Russian River A 1562 California: Russian River B 1903 Washington: Yakima Valley 1285 Australia: Clare Valley 1576 Alsace: Colmar 1186 Germany: Mosel 1017 Germany: Rheingau 1042 Germany: Pfalz 1085 Austria: Wachau; Kremstal; Kamptal 1340

8 Riesling Regions and Their Styles Australia-Dry Austria- Dry Alsace Dry Germany,Pfalz- Dry Rheingau & Mosel- Medium Dry/Medium Sweet Niagara Dry/Medium Dry Michigan-????

9 Climate or Culture? Riesling Wine Styles

10 VS.

11 Vosges Mountains, Alsace Niagara Mosel River Stylistically between Alsace and Mosel

12 Ontario Riesling Survey period April 1, 2009 to February 6, 2012 (all appellations): Table wines Average Brix at Harvest 19.8 for all table wines Range of residual sugar content Average residual sugar content Litres Liter % (Table and Dessert) # wines Up to 9 g/l 6.2 g/l 711,502 14% 54 9 to 15 g/l 12.1 g/l 1,636,840 32% to 25 g/l 19.2 g/l 1,960,143 38% to 100g/L 34.1 g/l 510,627 10% 57 Late Harvest g/l 117g/L 28,688 1% 11 Icewine g/l 226 g/l 320,756 6% 50 Total Table Wines 4,819,112 93% 396 Total Dessert 349,444 7% 61 Total All 5,168,

13 Residual Sugar of Table Wines 25 to 100g/L 11% Up to 9 g/l 15% Residual Sugar Up to 9 g/l 9 to 15 g/l 15 to 25 g/l 25 to 100g/L 15 to 25 g/l 40% 9 to 15 g/l 34%

14 1% 6% 14% Percent of Total Production all Riesling Styles 10% 32% Residual Sugar Up to 9 g/l 9 to 15 g/l 15 to 25 g/l 25 to 100g/L g/l g/l 38%

15 Cave Spring Riesling Sales Residual Sugar % Riesling Sales 15-20g/L 45.0% 0-9 g/l 34.0% 9-15 g/l 18.0% 100 g/l (Late Harvest) 1.5% 200 g/l (Icewine) 0.5%

16 Riesling Styles

17 Fermenting dry gives citrus notes like lime and grapefruit Stopping the ferment gives tree fruits such as peach, nectarine and apricot

18 Ferment Dry Add Sugar Techniques to Control Residual Sugar Stop Ferment Add Sussreserve

19 Adding Sugar Post Ferment Adding sugar post fermentation creates unbalanced, confusing and candied wines

20 Dessert Wines

21 Wine Style VQA Brix Standards Minimum Brix (after each pressing when measured after transfer to the fermentation vessel) Minimum Average Brix (all grapes used in final blend) Botrytis Affected (B.A.) 26.0 º Brix 26.0 º Brix Icewine 32.0 º Brix 35.0 º Brix Lake Harvest 22.0 º Brix 22.0 º Brix Sparkling Icewine 32.0 º Brix 35.0 º Brix Sparkling Wine n/a n/a Select Late Harvest 25.0 º Brix 26.0 º Brix Special Select Late Harvest 28.0 º Brix 30.0 º Brix Totally Botrytis Affected (T.B.A.) 34.0 º Brix 34.0 º Brix * Icewine: Minimum temperature -8 Celsius at picking Minimum residual sugar 125 g/l

22 Icewine & Late Harvest Riesling Tonnage Summary Kg Picked (IW/LH) % Yield (IW/LH) % Loss (IW/LH) Kg Picked L. Harvest Kg Picked Icewine %Picked L. Harvest Vintage Grower Kg Netted (IW/LH) %Picked Icewine 2000 Honsberger 36,750 24, % 32.90% 15, % 60.84% 2000 Myers 10,000 5, % 48.47% 3, % 62.10% 2001 Myers 15,840 11, % 27.75% 7,995 3, % 69.86% 2001 Honsberger 34,880 16, % 52.13% 9,685 7, % 58.00% 2002 Myers 21,110 14, % 32.40% 9,187 5, % 64.38% 2002 Honsberger 40,500 30, % 24.94% 14,495 15, % 47.68% 2003 CSC 20,000 15, % 21.34% 6,901 8, % 43.87% 2003 George 16,520 9, % 40.64% 9, % % 2004 CSC 19,200 14, % 24.81% 4,545 9, % 31.48% 2004 Weis 11,830 8, % 25.00% NA 8, % 0.00% 2004 Myers 12,490 7, % 39.53% 7, % % 2004 Viscek 31,020 18, % 40.23% 7,942 10, % 42.83% 2005 CSC 15,000 2, % 85.19% 2, % % 2006 CSC 27,380 14, % 46.31% 14, % % 2006 Myers 70,970 50, % 28.75% 35, % 71.00% 2007 Myers 43,800 29, % 32.88% 19, % 67.76% 2008 Myers 75,000 50, % 32.27% NA % 0.00% 2009 Myers 15,000 7, % 52.67% 7, % % 2010 Myers 42,000 25, % 40.00% 25, % % Averages 29,436 18, % 38.32% 11, % 64.20%

23 Icewine & Late Harvest Riesling Brix & Juice Summary Icewine Late Harvest Litres Juice Litres L. Juice Vintage Grower Icewine Brix Yield Variance Harvest Brix Yield Variance 2000 Honsberger % -3.09% 5, % 1.25% 2000 Myers % 7.20% % % 2001 Myers % 3.84% 3, % 5.70% 2001 Honsberger % 3.78% 3, % -2.45% 2002 Myers % 3.32% 3, % 3.29% 2002 Honsberger % -3.07% 5, % 0.90% 2003 CSC % 3.17% 3, % 6.12% 2003 George NA NA NA NA 4, % 9.09% 2004 CSC % -4.45% 1, % 0.43% 2004 Weis % -4.50% NA NA NA NA 2004 Myers NA NA NA NA 2, % -0.01% 2004 Viscek % -4.42% 2, % -7.86% 2005 CSC NA NA NA NA % -2.07% 2006 CSC NA NA NA NA % 17.71% 2006 Myers % -1.79% % -4.30% 2007 Myers % 9.14% % % 2008 Myers % -0.15% NA NA NA NA 2009 Myers NA NA NA NA % 3.48% 2010 Myers NA NA NA NA % -2.36% Averages % 4, %

24 VQA Icewine Summary VARIETY LITRES CASES (9L) % of Total Vidal 372,665 41, % Riesling 187,316 20, % Cab. Franc 92,646 10, % Cab. Sauvignon 15,314 1, % Others 21,435 2, % Total 689,376 76,597

25 Riesling Sparkling Wine

26 Riesling Sparkling Icewine Charmat Method Only Base Brix 36-38

27 Riesling Styles & Ageability Terroir or Winemaking?

28 25 Years Later.