Riesling Wine Styles Presented by Angelo Pavan Winemaker Cave Spring Cellars
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
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)
World Riesling Production Chart from http://rieslingrules.com/the_book/ Country Region Acreage Year Reported Germany Mosel 12,891 2006 Germany Pfalz 12,508 2006 France Alsace 8,319 2007 Germany Rheinhessen 7,889 2006 Germany Rheingau 5,982 2006 Germany Württemberg 5,152 2006 USA Washington 4,404 2006 Germany Baden 2,947 2006 USA California 2,861 2007 Germany Nahe 2,621 2006 Australia Clare Valley 2,188 2007 New Zealand New Zealand 2,144 2007 Canada Ontario 1,859 2005 Australia Barossa Valley 1,317 2007 South Africa South Africa 1,030 2002 Australia Eden Valley 931 2005 Chile Chile 830 2006 Australia Western Australia 736 2005 Austria Kamptal 736 2006 USA Oregon 710 2007 USA New York 700 2007 Canada British Columbia 678 2006 Australia Padthaway 625 2007 Germany Franken 600 2003 Austria Kremstal 460 2006 Austria Wachau 456 2006 USA Michigan 350 2007 Australia Tasmania 272 2005
World Riesling Production By Country Country Acreage % of Total Germany 50,590 61.5% USA 9,025 11.0% France 8,319 10.1% Australia 6,069 7.4% Canada 2,537 3.1% New Zealand 2,144 2.0% Austria 1,652 1.3% South Africa 1,030 1.0% Chile 830 1.0% TOTAL 82,196
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
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-????
Climate or Culture? Riesling Wine Styles
VS.
Vosges Mountains, Alsace Niagara Mosel River Stylistically between Alsace and Mosel
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% 96 15 to 25 g/l 19.2 g/l 1,960,143 38% 128 25 to 100g/L 34.1 g/l 510,627 10% 57 Late Harvest 30.3 80-180 g/l 117g/L 28,688 1% 11 Icewine 38.9 180-290 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 5,168,556 457
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%
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 80-180 g/l 180-290 g/l 38%
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%
Riesling Styles
Fermenting dry gives citrus notes like lime and grapefruit Stopping the ferment gives tree fruits such as peach, nectarine and apricot
Ferment Dry Add Sugar Techniques to Control Residual Sugar Stop Ferment Add Sussreserve
Adding Sugar Post Ferment Adding sugar post fermentation creates unbalanced, confusing and candied wines
Dessert Wines
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
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 24,659 67.10% 32.90% 15,002 9657 39.16% 60.84% 2000 Myers 10,000 5,153 51.53% 48.47% 3,200 1953 37.90% 62.10% 2001 Myers 15,840 11,445 72.25% 27.75% 7,995 3,450 30.14% 69.86% 2001 Honsberger 34,880 16,698 47.87% 52.13% 9,685 7,013 42.00% 58.00% 2002 Myers 21,110 14,271 67.60% 32.40% 9,187 5,084 35.62% 64.38% 2002 Honsberger 40,500 30,401 75.06% 24.94% 14,495 15,906 52.32% 47.68% 2003 CSC 20,000 15,732 78.66% 21.34% 6,901 8,851 56.26% 43.87% 2003 George 16,520 9,806 59.36% 40.64% 9,806 0 0.00% 100.00% 2004 CSC 19,200 14,437 75.19% 24.81% 4,545 9,892 68.52% 31.48% 2004 Weis 11,830 8,873 75.00% 25.00% NA 8,873 100.00% 0.00% 2004 Myers 12,490 7,553 60.47% 39.53% 7,553 0 0.00% 100.00% 2004 Viscek 31,020 18,542 59.77% 40.23% 7,942 10,600 57.17% 42.83% 2005 CSC 15,000 2,222 14.81% 85.19% 2,222 0 0.00% 100.00% 2006 CSC 27,380 14,700 53.69% 46.31% 14,700 0 0.00% 100.00% 2006 Myers 70,970 50,566 71.25% 28.75% 35,904 14662 29.00% 71.00% 2007 Myers 43,800 29,400 67.12% 32.88% 19,922 9478 32.24% 67.76% 2008 Myers 75,000 50,800 67.73% 32.27% NA 50800 100.00% 0.00% 2009 Myers 15,000 7,100 47.33% 52.67% 7,100 0 0.00% 100.00% 2010 Myers 42,000 25,200 60.00% 40.00% 25,200 0 0.00% 100.00% Averages 29,436 18,819 61.68% 38.32% 11,845 8222.05 35.62% 64.20%
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 1850 36.4 19.16% -3.09% 5,900 31.6 39.33% 1.25% 2000 Myers 575 41.8 29.44% 7.20% 700 34.0 21.88% -16.20% 2001 Myers 900 35.9 26.09% 3.84% 3,500 30.1 43.78% 5.70% 2001 Honsberger 1825 39.1 26.02% 3.78% 3,450 29.1 35.62% -2.45% 2002 Myers 1300 38.1 25.57% 3.32% 3,800 30.1 41.36% 3.29% 2002 Honsberger 3050 39 19.18% -3.07% 5,650 28.8 38.98% 0.90% 2003 CSC 2250 38.5 25.42% 3.17% 3,050 31.2 44.20% 6.12% 2003 George NA NA NA NA 4,625 30.9 47.17% 9.09% 2004 CSC 1760 39.9 17.79% -4.45% 1,750 29.2 38.50% 0.43% 2004 Weis 1575 39.9 17.75% -4.50% NA NA NA NA 2004 Myers NA NA NA NA 2,875 29.5 38.06% -0.01% 2004 Viscek 1890 39.9 17.83% -4.42% 2,400 32.9 30.22% -7.86% 2005 CSC NA NA NA NA 800 30.3 36.00% -2.07% 2006 CSC NA NA NA NA 8200 25.8 55.78% 17.71% 2006 Myers 3000 36.3 20.46% -1.79% 12125 33.8 33.77% -4.30% 2007 Myers 2975 37.5 31.39% 9.14% 5050 28.2 25.35% -12.73% 2008 Myers 11225 37.7 22.10% -0.15% NA NA NA NA 2009 Myers NA NA NA NA 2950 29.4 41.55% 3.48% 2010 Myers NA NA NA NA 9000 30.3 35.71% -2.36% Averages 2628.85 38.46 22.25% 4,460 30.3 38.07%
2010-2011 VQA Icewine Summary VARIETY LITRES CASES (9L) % of Total Vidal 372,665 41,407 54.1% Riesling 187,316 20,813 27.2% Cab. Franc 92,646 10,813 13.4% Cab. Sauvignon 15,314 1,702 2.2% Others 21,435 2,382 3.1% Total 689,376 76,597
Riesling Sparkling Wine
Riesling Sparkling Icewine Charmat Method Only Base Brix 36-38
Riesling Styles & Ageability Terroir or Winemaking?
25 Years Later.