SIDE BY SIDE
Compare region, variety, and winemaking.
Choose a country or theme and open the comparison table to check similarities and differences.
If you notice any points of interest, look them up in referenced articles and summarize your findings in your own words through country-specific exercises.
Compare across countries
Port × Dry Sherry
Even with the same fortification, the timing and purpose of the addition differ.
Try thinking:Rewrite the description 'it becomes sweet because alcohol is added' into two separate processes.
| Axes of comparison | Port ↗ | Base wine for dry Sherry ↗ |
|---|---|---|
| Fermentation | By adding alcohol during fermentation to halt it, residual sugar is preserved. | First, ferment to obtain a dry base wine. |
| The role of fortifying spirit | The timing of stopping fermentation affects the residual sugar. | Adjust alcohol according to the targeted aging environment. |
| Subsequent divergences. | Depending on containers and periods, directions like Ruby or Tawny are possible. | Under flor for Fino, oxidative aging for Oloroso, etc. |
| Scope of comparison | Focus on the process used to retain sweetness. | Do not generalize this explanation to all sweet Sherries. |
Check your way of thinking
For Port, spirit is added during fermentation to retain unfermented sugar. The dry Sherry being compared is adjusted after obtaining a dry base wine, so the addition of spirit itself does not create sweetness. Indicate which fermentation stage the spirit is added at first.
Detailed explanation and sources:
- Port fermentation: At what point is fortification carried out? →
- Sherry: Understanding flor and solera separately →
Germany × Canada: Naturally frozen sweet wines
Even if the concentration method is the same, regional criteria must be considered individually.
Try thinking:Is it possible to judge the sweetness or quality of two wines as the same based only on the shared factor of natural freezing?
| Axes of comparison | German Eiswein ↗ | Canada/BC VQA Icewine ↗ |
|---|---|---|
| Common process | Grapes that have frozen naturally on the vine are pressed while still frozen. | Grapes that have frozen naturally on the vine are pressed while still frozen. |
| Concentration of the raw material | A portion of the water is left as ice to extract concentrated juice. | Similarly, separate ice from concentrated juice. |
| How to read designations for appellations | Check criteria such as must weight for Prädikat. | Check the provincial regulations of BC for freezing/pressing and must sugar content requirements. |
| Target of the numbers | The specific gravity of the ingredient juice and the residual sugar in the finished wine are different. | Brix in must and residual sugar g/L in finished wine are not equivalent. |
| Remaining differences in comparison | Grape variety, vineyard, vintage, acidity, residual sugar after fermentation. | Read the same item side by side. Do not apply BC’s regulations to other states. |
Check your way of thinking
Cannot determine. What is common is the method of concentration; grape variety, juice state, and sugar and acid after fermentation must be checked separately. Natural freezing and botrytization are also different methods, so do not infer the process solely from the resulting sweetness.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Central Otago × Leyda
Inland New Zealand and coastal Chile: comparing the causes of coolness.
Try thinking:If you compare Pinot Noir from the same year, can you say that all taste differences are due to maritime influence?
| Axes of comparison | Central Otago ↗ | Leyda ↗ |
|---|---|---|
| Location. | Central Otago, inland on New Zealand’s South Island. There are mountains, basins, and lakes. | A coastal wine region within San Antonio, Chile. |
| Clues for considering temperature | Day–night temperature differences in summer, elevation, slope, and subregional differences. | Influence of the cold Pacific Ocean nearby. |
| Compare with the common grape variety. | Choose Pinot Noir and check the vineyard and year. | Choose Pinot Noir and check the distance to the sea and the vintage. |
| Generalizations to avoid | Not all vineyards in a region necessarily have the same temperature or ripening period. | Don't assume a cool-climate red is automatically thin or unripe. |
Check your way of thinking
Cannot state. Even when the same variety and vintage are matched, elevation, slope, harvest decisions, extraction, and aging may differ. Record hypotheses based on geography separately from confirmed conditions found in product information.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Qvevri × Skin contact of Rebula
Read about traditional Georgian methods and an example from a Slovenian producer.
Try thinking:What needs to be corrected in the explanation 'all white wines made with skin contact are produced in amphorae'?
| Axes of comparison | Traditional qvevri winemaking of Georgia ↗ | Guerila Rebula Selection 2021 ↗ |
|---|---|---|
| Unit of Comparison | The method of handling solids such as skins differs by region. | Technical data for a specific producer, label, or year. |
| Skin contact | The National Wine Agency explains the difference in solid material amount between the Kakheti and Imereti styles. | According to the materials, after one week of maceration, the grapes are pressed. |
| Containers and maturation | Qvevri is the name of an earthenware vessel used for fermentation and aging. | Aged for one year in old large barrels on its lees. |
| What cannot be determined from the materials | The container name alone does not determine the length of skin contact or sweetness/dryness. | This specification cannot be generalized to all Slovenian whites. |
Check your way of thinking
It is necessary to distinguish between skin contact and vessel choice. The Rebula example shows both skin contact and aging in large old barrels. The name “qvevri” does not indicate a method exclusive to whites, nor does it specify a set contact time.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Koshu × Albariño: Time with the Lees
Japanese and Uruguayan whites. Read the winemaking procedures across grape varieties.
Try thinking:Based on these two wines, can you conclude that 'longer lees contact results in greater richness'?
| Axes of comparison | Lumière Koshu Sur Lie 2024 ↗ | Garzón Albariño Reserva 2023 ↗ |
|---|---|---|
| Raw material | Kōshū from Yamanashi Prefecture. | Albariño from Uruguay. |
| Lees contact | Explanation: no racking until spring. | The technical sheet states lees contact and aging for 3–6 months. |
| Accuracy of information | Do not infer exact months just from 'spring' as a seasonal notation. | Do not replace a range of periods with a fixed number of months. |
| Condition to check separately | Handling of skins, container, and stirring frequency are described separately from lees. | Separate fermentation vessels and aging on lees, do not assume lees stirring if not mentioned. |
| Limitations of comparison | Do not attribute taste differences solely to sediment, since both the variety and the vintage are different. | Treat as a comparison to learn their common processes. |
Check your way of thinking
This comparison alone is not enough to draw conclusions. The precision of data on contact periods differs, and the varieties, regions, vintages, and winemaking conditions do not align. First, confirm the common processes, and keep sensory impressions as separate observations.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Rutherglen × Vin de Constance
Australia and South Africa: separate the processes that retain sweetness and the maturation stage.
Try thinking:If sweet and barrel-aged, can you say fermentation always stops the same way?
| Axes of comparison | Rutherglen Muscat ↗ | Klein Constantia Vin de Constance 2022 ↗ |
|---|---|---|
| Raw material | Fully ripened brown Muscat. | Selectively harvest Muscat de Frontignan. |
| Process of leaving sugar. | Sweet wines made by fortification. Confirm the detailed steps for each producer. | The 2022 document states that fermentation stopped naturally. |
| Aging | Interpret the blending of base wines aged differently (not all in barrels). | After 18 months in 500L barrels, 20 months in large wooden casks. |
| Display of Time | Do not confuse the guidance on maturation classification with a single vintage year. | Distinguish between the harvest year of 2022 and the two separate aging stages. |
Check your way of thinking
Cannot state. Separate the fortification in Rutherglen from the natural stop of fermentation described in that year's Vin de Constance. By separating sweetness, alcohol addition, maturation vessel, and vintage into distinct items, you can avoid confusing processes based on similar outcomes.
Detailed explanation and sources:
- Rutherglen: Fortification, Oak Aging, Blending →
- Vin de Constance: Selection Harvest and Sweet Wines →
Champagne × Franciacorta
Two countries whose appellations both use second fermentation in the bottle.
| Axes of comparison | Champagne ↗ | Franciacorta ↗ |
|---|---|---|
| Place | Northern France. Vineyards are spread across several districts. | Italy, Lombardia. South of Lake Iseo. |
| Principal varieties | Pinot Noir, Meunier, Chardonnay, etc. | Chardonnay, Pinot Nero, etc. |
| Common process | Secondary fermentation in bottle, aging on lees, and disgorging. | Secondary fermentation in bottle, aging on lees, and disgorging. |
| Provisions | Follow Champagne regulations on regions, grape varieties, maturation, and labeling requirements. | Complies with Franciacorta's own regulations. |
| When comparing | Unify vintage display, blends, sugar classification, and maturation specifications. | Even with the same production method, always compare separately the site, variety, and aging conditions. |
Detailed explanation and sources:
Burgundy climats × Barolo MGAs
Both provide clues about the land, but the significance as classifications is not the same.
| Axes of comparison | Interpreting climat and Cru ↗ | Barolo ↗ |
|---|---|---|
| Geographical information | A plot of vineyard that has a name. | With additional geographical indication, specify the origin area. |
| Relationship with classification | Read the designation Premier Cru and others in relation to place names. | The display of MGA itself does not indicate a quality ranking. |
| Producer | There are cases where multiple producers are involved in a single climat. | Place names alone do not determine individual viticulture or winemaking. |
| When comparing | Read location, classification, producer, and vintage as separate pieces of information. | Check the area, producer, year, and details of extraction and aging. |
Detailed explanation and sources:
Corsica × Sardinia
Compare the two Mediterranean islands using Vermentino as the common point.
| Axes of comparison | Corsica ↗ | Sardinia ↗ |
|---|---|---|
| Country | France | Italy |
| Synonyms for grape varieties | Vermentinu. | Vermentino. |
| Vineyard conditions | Differences caused by distance from the sea, altitude, and location within the island. | Gallura, inland, southwestern areas have different locations. |
| How to read area indications | Check formal appellations and geographical indications such as Corse. | Distinguish between Vermentino di Gallura and Vermentino di Sardegna. |
| When comparing | Investigate differences in vineyards and winemaking based on common features of grape varieties. | Compare blends or maturation under the same conditions. |
Detailed explanation and sources:
France
Bordeaux × Burgundy
Blend and climat. Standardizing units of comparison to analyze two regions.
| Axes of comparison | Bordeaux ↗ | Burgundy ↗ |
|---|---|---|
| Main red varieties | Cabernet Sauvignon, Merlot, etc. | Mainly Pinot Noir. |
| Intro to geography. | Use the river as a landmark to divide into left bank, right bank, and individual appellations. | From northern and southern regions, to villages and climats. |
| When reading a classification | Distinguish between château classification and appellation rules. | Check the scope of vineyards and appellations, as well as Premier Cru and other designations. |
| The producer’s work | Read about plot and variety selection and blending. | Read about differing viticulture and winemaking even within the same vineyard. |
| Generalizations to avoid | Do not assume all Left Bank wines are single varietal. | Do not assume the same vineyard name means it is the same wine. |
Detailed explanation and sources:
Italy
Barolo × Barbaresco
Both are Nebbiolo. The production area and aging regulations differ.
| Axes of comparison | Barolo ↗ | Barbaresco ↗ |
|---|---|---|
| Common variety | Nebbiolo | Nebbiolo |
| Production area | Langa, south of Alba. It extends across several comuni. | Barbaresco, Treiso, Neive, and part of Alba. |
| Appellations | Independent DOCG with its own maturation requirements. | Independent DOCG. Maturation requirements differ from Barolo. |
| Place names within an area | With additional geographical indications such as MGA, it is possible to identify more precise plots. | With additional geographical indications such as MGA, it is possible to identify more precise plots. |
| Comparison of individual wines | Even in the same village, factors like slope, elevation, and producer winemaking styles are different. | There are differences depending on vineyard, producer, and year, and it cannot be distinguished by lightness alone. |
Detailed explanation and sources:
Chianti Classico × Brunello
Two regions that share Sangiovese. In addition to their location, their permitted blend compositions differ.
| Axes of comparison | Chianti Classico ↗ | Brunello di Montalcino ↗ |
|---|---|---|
| Key variety | Sangiovese | Sangiovese |
| Place | Hills between Florence and Siena. | Montalcino in southern Tuscany. |
| Grape blend | Other permitted varieties may be blended according to the regulations for each type. | Made only from Sangiovese. |
| Related labelings/appellations | Riserva and Gran Selezione concern production requirements, UGA relates to geographic information. | Brunello and Rosso are separate appellations. |
| Comparison of individual wines | In addition to the area and vineyard conditions of a UGA (Unità Geografica Aggiuntiva), you can also confirm the actual blends used. | The direction of slopes and altitude differ around the town. |
Detailed explanation and sources:
Franciacorta × Conegliano Valdobbiadene
Fermentation vessel and main varieties differ. The entire aroma and flavor cannot be explained by process differences alone.
| Axes of comparison | Franciacorta ↗ | Conegliano Valdobbiadene ↗ |
|---|---|---|
| Region | Lombardy | Veneto |
| Topography & Location | Area south of Lake Iseo. | The hills stretching from Conegliano to Valdobbiadene. |
| Principal varieties | Chardonnay, Pinot Nero, etc. | Primarily Glera. |
| Sparkling production method | Secondary fermentation in the bottle. | Mainly tank method. Confirm individual types with regulations. |
| Comparison of individual wines | You can compare type, grape composition, period of maturation with lees, and sugar level classifications. | You can compare indications like Rive or Cartizze for location, type, and sugar level classifications. |
Detailed explanation and sources:
Nerello Mascalese × Carricante
Compare the leading red and white grapes from volcanic regions. Match grape variety and cultivation area.
| Axes of comparison | Nerello Mascalese ↗ | Carricante ↗ |
|---|---|---|
| Grapes | Black grapes | White grapes |
| Role in Etna | Main red varieties. | Key white grape varieties. |
| Key condition to focus on | Altitude, slope, the history of lava flows, extraction. | Designing altitude, slope, harvest, and maturation. |
| Producer’s case studies | Benanti’s initiatives across multiple slopes. | Benanti’s initiatives in Milo. |
| Comparison of individual wines | Extraction from skins is involved in both color and tannin. | Comparing acidity and aroma requires information on vineyard conditions and vinification/aging. |
Detailed explanation and sources:
Spain
Rioja: Separate information on place and time
Try thinking:Explain why two bottles labeled Reserva are not necessarily made from the same plot and barrel.
| Axes of comparison | Geographical indications | Display of maturation |
|---|---|---|
| Key questions | Where does the raw material come from? | Under which conditions was the time spent? |
| Examples | Information on region, village, vineyard | Crianza / Reserva etc. |
| Unknown from this alone. | Barrel specifications, length of bottle maturation. | Plot, blend, barrel material |
Check your way of thinking
Geography and maturation are independent pieces of information. After confirming the same vintage, color, and appellation, record the geographical extent, grape material, vessel, and actual length of maturation. Do not automatically assign the same figures to Italian Riserva wines.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Sherry and Champagne: Comparing the handling of multiple vintages.
Try thinking:Write three questions to check what a given old vintage year refers to when it appears in source material.
| Axes of comparison | Criadera and solera | Reserve wines in Champagne |
|---|---|---|
| Basic target | Continuous topping up connecting maturation stages | Past base wines used in blends |
| How to read the stated number of years | Year of establishment is not the age of the entire contents | The age of some of the base wine is not the age of the total finished wine. |
| Investigate separately | Maturation environments such as flor | Bottle aging and disgorgement after blending |
Check your way of thinking
Check whether it is the year of establishment or vintage, whether it is part of the elements or the whole, and from when each step is counted. The presence of flor and ongoing replenishment also do not mean the same thing.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Cava and Champagne: Shared methods and different regulations
Try thinking:Why can't you say, 'They both use the traditional method, so the grapes and aging regulations are the same'?
| Axes of comparison | Processes to confirm in common. | Check conditions for each appellation |
|---|---|---|
| Fermentation | Base wine production → secondary fermentation in bottle | Regions and Authorized Grape Varieties |
| Time | Period spent on lees → after lees removal | Category requirements and actual specifications |
| Finishing | Labeling of sweetness/dryness and actual composition | Relevant vintage and storage conditions |
Check your way of thinking
Method refers to commonalities in fermentation locations and processes, but origin, grape varieties and category requirements are specific. The Brut designation should also be considered separately from origin or aging category.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Portugal
Port and dry Sherry: At what stage of fermentation is the spirit added?
Try thinking:Why do descriptions of sweetness differ among fortified wines, even though the wines themselves are fortified?
| Axes of comparison | Port | Dry base wines for Fino and Oloroso |
|---|---|---|
| Ingredient region | Douro | Around Jerez |
| Fermentation | Stop by fortifying (add alcohol) during the process | Proceed up to obtaining the base dry wine. |
| Steps to read | Timing when residual sugar is retained | Subsequent alcohol adjustment and maturation |
Check your way of thinking
For Port, fermentation is stopped midway to retain sugar. The dry Sherry discussed here focuses on processes after producing the dry base wine. This explanation does not extend to all sweet Sherries.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Vintage and Colheita: Looking Beyond the Harvest Year
Try thinking:If it's the same vintage, can you assume that the wine has undergone identical aging?
| Axes of comparison | Vintage | Colheita |
|---|---|---|
| Common points | Single harvest year | Single harvest year |
| Bottling | Relatively early bottling | Spent a long time in wooden containers before bottling |
| The center of aging | Changes after bottling | Changes in wooden containers |
Check your way of thinking
Even if the vintage year is the same, the bottling time and container are different. Record vintage year, bottling year, and maturation container separately.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Madeira: Two Methods of Heat-Aged Maturation
Try thinking:Is it correct to say that sweet Madeira becomes sweeter through heating?
| Axes of comparison | Estufagem | Canteiro |
|---|---|---|
| Heating | Warming using equipment | Storage in a warm environment |
| Examples of containers | Tanks with heating equipment | Wooden container |
| Relation to sweetness/dryness | Distinguish from prior fermentation and fortification | Distinguish from prior fermentation and fortification |
Check your way of thinking
First explain residual sugar and fermentation arrest, then read about aging as a separate stage. Do not judge sweetness solely from the two aging methods.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Germany
Spätlese and trocken: Information from different stages
Try thinking:Is Spätlese always sweet?
| Axes of comparison | Spätlese | trocken (still) |
|---|---|---|
| Subject | Raw material conditions at harvest | Finished wine |
| Clue | Juice specific gravity & harvest conditions | Residual sugar and acidity |
| Unknown from this alone. | Final residual sugar value | Ingredient Prädikat |
Check your way of thinking
The conditions at harvest and the sweetness/dryness after completion are separate; confirm residual sugar with additional labels or technical sheets.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →VDP vineyards and dry wines
Try thinking:Can a sweet Spätlese from a GROSSE LAGE also be called GG?
| Axes of comparison | VDP.GROSSE LAGE | VDP.GROSSES GEWÄCHS |
|---|---|---|
| What does it indicate? | Association's vineyard tiers | Dry wines from vineyards in that classification. |
| Sweetness/dryness level | Some wines have noticeable sweetness | Dry |
| Abbreviation | Use 'GG' Distinctly | GG |
Check your way of thinking
Even if vineyard parcels are shared, GG is indicated only for dry wines. Record the vineyard and style in different fields.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →trocken: still whites and Sekt
Try thinking:If both are labeled 'trocken,' can you assume the same sweetness level?
| Axes of comparison | Still wine | Sekt |
|---|---|---|
| Range of sugar content. | Basic is 4g/L or less. Up to 9g/L allowed with certain acid conditions. | 17〜32g/L |
| Initial check | Is it still? | Is it sparkling? |
| Add to comparison | Acidity · Varieties · Alcohol | Acidity · Varieties · Aging with lees |
Check your way of thinking
Sugar level standards differ by category. Identify the wine's type before reading the label.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Austria
Two axes of Wachau
Try thinking:Does Smaragd mean a single vineyard?
| Axes of comparison | DAC origin. | Vinea Wachau's Styles |
|---|---|---|
| Key information | Region, village, vineyard | Style of dry white |
| Examples | Riedenwein | Smaragd |
| Reading method | Extent and conditions for place of origin | Conditions such as alcohol |
Check your way of thinking
Association style indication. Read appellation as a separate item.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Co-planting, co-fermentation, and post-production blending
Try thinking:If you blend the finished wines from three varieties, does it result in the same designation?
| Axes of comparison | Wiener Gemischter Satz DAC | Blended after being made separately |
|---|---|---|
| Vineyard | Field blend of several grape varieties | Vineyards may be different. |
| Harvest & fermentation | Jointly conducted. | Conducted separately |
| Assessing the ratio. | Structure of the vineyard as the starting point | Adjust in the finished wine |
Check your way of thinking
Since there are requirements for co-planting and harvesting/vinification together, simply blending after completion does not qualify.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Time on lees in Sekt
Try thinking:Can you calculate the period on lees only from the vintage year?
| Axes of comparison | Reserve | Grosse Reserve |
|---|---|---|
| Production method. | Traditional method | Traditional method |
| Minimum aging on the lees | 18 months | 36 months |
| Information to be recorded | Actual dates of maturation and racking | Actual dates of maturation and racking |
Check your way of thinking
It is necessary to confirm the timing of secondary fermentation and riddling. This is different from the total time since the harvest.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Hungary
Paths of Aszú and Eszencia
Try thinking:Can you really explain the difference just by the amount of sugar?
| Axes of comparison | Aszú | Eszencia |
|---|---|---|
| Raw material | Sorted concentrated berries | Sorted concentrated berries |
| Extracting juice | Pressed after macerating in juice or young wine, etc. | Juice flows out due to the weight of the berries themselves. |
| Conditions to read | Maceration, fermentation, and aging | Extremely slow fermentation |
Check your way of thinking
Even if ingredients have something in common, the method of extracting juice may differ. Separate the production methods first.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Szamorodniy sweetness levels
Try thinking:Can you determine sweetness or dryness by Szamorodni alone?
| Axes of comparison | Száraz | Édes |
|---|---|---|
| Meaning of the label | Dry | Sweet |
| Information to verify | Fermentation and maturation, residual sugar | Concentration of the raw material, residual sugar |
| Common caution | Distinguish practical examples from a specific year and the established regulations | Distinguish practical examples from a specific year and the established regulations |
Check your way of thinking
Check for additional indications such as száraz/édes.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →The meaning and content of Bikavér’s name
Try thinking:Is it appropriate to rely only on place names and classifications to determine all blends?
| Axes of comparison | Origin/Classification | Producer’s technical information |
|---|---|---|
| Examples | Egri Bikavér Superior | The blend and aging for that year. |
| What is understood | The conditions for the region being referenced | Actual grape varieties and processes used |
| Information still needed | Individual label data | Correspondence with provisions |
Check your way of thinking
Check the actual blend in the documentation. Do not fill in unknown sections by guessing.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Greece
Criteria for comparing two reds
Try thinking:Can you explain all the differences solely as latitude differences?
| Axes of comparison | Naoussa | Nemea |
|---|---|---|
| Main varieties | Xinomavro | Agiorgitiko |
| Geography | Northern foothills | Peloponnese inland |
| Further required | Vineyard, extraction, and maturation documents | Vineyard, extraction, and maturation documents |
Check your way of thinking
Since variety and winemaking also change, do not attribute everything to a single cause.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Vineyard training (trellising) and post-harvest drying.
Try thinking:Is it the same process because of the same tradition on the same island?
| Axes of comparison | Vin Santo | Vin Santo: Sun-drying the Grapes |
|---|---|---|
| Point in time | Under cultivation | Post-harvest |
| Subject | Vine shape and bunch position | Harvested grapes |
| Difference in purpose | Adaptation to wind or heat | Reducing the water content of the ingredients. |
Check your way of thinking
Viticulture and winemaking are distinct stages. Illustrate these in chronological order.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Resin addition and barrel aging
Try thinking:If a wine has aromas reminiscent of wood, does that mean the process is the same?
| Axes of comparison | Retsina’s resin | Oak barrel aging |
|---|---|---|
| Material | Natural resin of Aleppo pine | Oak vessel |
| Point in time | Add during fermentation | Maturation stage |
| Reference materials for reading | Use and removal of resin | Barrel type and contact time. |
Check your way of thinking
How the material is contacted differs. Explain based on the operations described in the reference.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Switzerland
Read the three synonyms.
Try thinking:What German varieties does 'Johannisberg' bring to mind?
| Axes of comparison | Name on the label | Corresponding variety |
|---|---|---|
| Fendant of Valais | Fendant | Chasselas |
| Heida / Païen | Heida / Païen | Savagnin Blanc |
| Johannisberg of Valais | Johannisberg | Silvaner |
Check your way of thinking
Return to considering regions as valleys and align with Silvaner.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →White Merlot and red Merlot
Try thinking:Is wine color determined by grape variety name alone?
| Axes of comparison | Examples of white winemaking | Red style |
|---|---|---|
| Relationship with the skins | Limiting extraction to obtain white juice | Extracting color and tannin from the skins |
| Barrel | Bianco Rovere 2023 underwent barrel fermentation and ageing. | Whether it is used or not depends on the producer and the wine. |
| Grapes | Merlot | Merlot |
Check your way of thinking
Winemaking methods including skin contact and extraction are also necessary.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Two specialties of the Tre Laghi region
Try thinking:Can the two be compared as the same process selection?
| Axes of comparison | Œil de Perdrix | Non Filtré |
|---|---|---|
| Grapes | Pinot Noir | Chasselas |
| Characteristics | Rosé | White wines bottled unfiltered |
| Viewpoints on the process | Color extraction | Pre-bottling treatment |
Check your way of thinking
Differentiating color styles and filtering are steps at different stages.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →United States
Distinguish the proportion of origin.
Try thinking:If you have 80% variety, 90% within AVA, and vintage indication at 93%, then what about AVA wines with a vintage on the label?
| Axes of comparison | Grape variety label | AVA and the display of vintage |
|---|---|---|
| Federal basics | At least 75% single variety | At least 85% within the AVA |
| If displaying the vintage (year) | Judge separately from the percentage of varieties | With AVA, at least 95% must be from the stated year |
| Additional requirements in the state | Oregon Pinot, etc.: 90% | Check state-specific origin requirements as well. |
Check your way of thinking
Does not meet the 95% requirement for vintage labeling. Distinguish what the numbers are measuring.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Two ways to read "cooling"
Try thinking:Can you explain the same climate just based on the shared west coast?
| Axes of comparison | Napa’s Bay and fog | Washington mountain ranges |
|---|---|---|
| Observed terrain | Bay, valley, and mountains | East and west of the Cascade Mountains |
| Key relationships | Routes and elevation for fog | Rain shadow east of the mountain range |
| Go to viticulture | Examine sunlight and ripening | Consider drying and irrigation |
Check your way of thinking
Read separately about the positions of the sea and mountains, and the mechanisms of cooling and rainfall.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Two numbers related to barrels.
Try thinking:Are the two percentages inconsistent?
| Axes of comparison | 100% American oak | 19% new barrels |
|---|---|---|
| Subject | Types of barrel wood. | Barrel usage history. |
| Meaning of “remaining” | In this example, only one type of wood is used for barrels. | 81% is not new barrels |
| Additional information listed together | Maturation period: 16 months | Subject: Lytton Springs 2023. |
Check your way of thinking
There is no contradiction because different items are being measured.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Australia
Comparison between maturation without barrels and with barrels.
Try thinking:Can you determine the process based on maturation aromas alone?
| Axes of comparison | ILR Reserve Semillon | Rutherglen Muscat |
|---|---|---|
| Type | Non-barrel-aged whites. | Sweet fortified wines |
| Main Points Involving Time | Inside the bottle | Blend of barrel-aged and unaged wine. |
| Interpreting aromas | Even with toasty notes, it isn't necessarily from barrels | Looking at maturation, oxidation, concentration, and raw material |
Check your way of thinking
Don’t use aroma as evidence of winemaking steps; refer back to producer data.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Even with the same 85%, the subject is different.
Try thinking:If vintage and grape varieties meet the conditions, can the origin also be indicated?
| Axes of comparison | Varieties and Vintage | Geographical indication |
|---|---|---|
| Example ratios | Shiraz 90% • Labeled vintage 95% | 80% from Eden Valley |
| Basics of Single Designation | At least 85% for each | At least 85% sourced from that GI. |
| Assessment | Achieves the basic percentage | Does not meet Eden-only requirements |
Check your way of thinking
Independently confirm the origin of the region as well.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →One zone, two areas
Try thinking:Are Barossa and Barossa Valley the same area?
| Axes of comparison | Barossa Valley | Eden Valley |
|---|---|---|
| Geography | On the valley side of Barossa | Higher-altitude regions. |
| Entrance to study | Shiraz, Grenache, and others | Riesling and Shiraz, among others |
| Common upper range | Barossa zone | Barossa zone |
Check your way of thinking
Zones and regions differ in scope.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →New Zealand
GI & Méthode Marlborough
Try thinking:If the 85% condition is met, can the group certification mark also be used?
| Axes of comparison | NZ GIs | Organization logo |
|---|---|---|
| Place of origin | At least 85% from the labeled region, the remainder also from New Zealand. | 100% Marlborough |
| Production method. | The GI itself does not uniformly specify traditional method (in-bottle) secondary fermentation | Bottle-fermented |
| Aging | There is no common 18-month condition for the GI itself | Minimum 18 months on lees before the first disgorgement |
Check your way of thinking
Not usable. Unique criteria exist for raw materials, processes, locations, and aging.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Compare Pinot regions by their terrain
Try thinking:Can you describe both regions using only the country's overall maritime climate?
| Axes of comparison | Wairarapa | Central Otago |
|---|---|---|
| Location. | Southeastern North Island | Inland South Island |
| Topography | Terraces etc. on the eastern side of the mountains | Basins, lakes, and slopes of varying elevation |
| In more detail | Martinborough, etc. | Gibbston, Bannockburn, and others |
Check your way of thinking
Insufficient. Add continentality, elevation, lakes, and mountain rain shadow.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Compare Marlborough’s whites from the perspective of vinification
Try thinking:Can thickness (structure) be explained by barrels alone?
| Axes of comparison | Focus on aromas during observation. | Reading Te Koko 2023 from the technical sheet |
|---|---|---|
| Aroma | Herbs, citrus, tropical fruits, etc. | Record toastiness in addition to fruit |
| Texture. | Directly compare acidity, body, and finish. | Clues from lees contact in several types of vessels |
| Caution | You cannot determine the vessel by aroma alone | Barrel fermentation and 100% maturation in new oak are not equivalent. |
Check your way of thinking
Ripeness in the vineyard, fermentation, and contact with lees are also involved. Consider each process separately.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Chile
Chile's 75% and 85%
Try thinking:Is it correct to use the figure 75% for Costa?
| Axes of comparison | Basic domestic labeling | Show supplement for east and west |
|---|---|---|
| Subject | DO Origin, Single Variety, Vintage Year | Costa・Entre Cordilleras・Andes |
| Ratio. | Each at least 75% | 85% or more is from the relevant region. |
| Caution | Check export destination requirements too | Not the country's overall aging classification |
Check your way of thinking
No. It distinguishes the applicable indications.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Reading the vocabulary that indicates maturation
Try thinking:Does 24 months mean all new barrels?
| Axes of comparison | Legal definitions such as Reserva | VIGNO group standards |
|---|---|---|
| Observed information | Addition of alcohol content, use of wood, etc. | Varieties, Old vines, Non-irrigated, etc. |
| Years | There is no common minimum aging period for these terms | Minimum 24 months |
| Vessel | You can't determine the new barrel percentage just by the reference to wood treatment. | Containers other than barrels and bottles can also be used. |
Check your way of thinking
Incorrect. Read the duration and the type of vessel separately.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Compare reasons for coolness
Try thinking:Are wines from northern regions always heavier than those from the south?
| Axes of comparison | Limarí coast | Including southern Mageco and others |
|---|---|---|
| Geography | Northern, but close to the Pacific Ocean | More southern latitude. |
| Entrance | Sea breeze and morning fog | Temperature, ripening period, rainfall |
| Observation | Balance between acidity and ripeness. | Balance between acidity and ripeness. |
Check your way of thinking
Because of the impact of the sea and altitude, latitude alone does not determine conditions.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Argentina
Compare coolness according to two methods
Try thinking:If the climate is cool, is sunlight also weak, and is irrigation unnecessary?
| Axes of comparison | High altitudes in the northwest | Patagonia |
|---|---|---|
| Entrance | Altitude | More southern latitude. |
| Common review | Solar radiation, frost, and water | Solar radiation, frost, and water |
| Examples | Cafayate and Kachi | Río Negro and Chubut |
Check your way of thinking
Temperature, sunlight, and water are separate conditions. Also check mountain sunlight and southern dryness.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Minimum ageing for red and white.
Try thinking:Was maturation in new oak for the entire period?
| Axes of comparison | Reserva | Gran Reserva |
|---|---|---|
| Red | 12 months | 18 months |
| White / Rosé | 6 months | 12 months |
| Grape weight / 100L wine | Minimum 135 kg | Minimum 140 kg |
Check your way of thinking
This display alone does not reveal the use or duration of new oak.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Compare articles using maturation vessels
Try thinking:Can the two be seen as an experiment differing only in the container used?
| Axes of comparison | Concreto 2019 | White Stones 2020 |
|---|---|---|
| Grapes | Malbec | Chardonnay |
| The aging vessels described in the material. | Concrete | Second to fourth use French oak |
| Reading method | Do not associate color and tannin only with barrels | Do not equate barrel fermentation with 100% new oak maturation. |
Check your way of thinking
Cannot be considered as such. The grape variety, vineyard, and vintage all differ. This is a comparison for reading through each stage.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →South Africa
Three criteria on the label
Try thinking:Aren’t you remembering origin as just 85%?
| Axes of comparison | Place of origin | Varieties and Vintage |
|---|---|---|
| Minimum percentage | 100% from the labeled region. | Each 85% |
| What you want to know | Origin of the grapes | Grape variety or harvest year. |
| Order of reading | Start with the place name. | Next, grape variety and vintage. |
Check your way of thinking
The Wine of Origin (WO) requirement in South Africa is 100% for origin. Grape variety and vintage each require at least 85%.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Two different years for old vines.
Try thinking:Can you determine years of bottle aging from the planting year alone?
| Axes of comparison | Year of planting | Vintage year |
|---|---|---|
| What is indicated | Time of vine planting | The time of grape harvest |
| Source for confirmation | Certified Heritage Vineyards seal | Vintage indication on wines |
| Unknown matters | Differences in flavor, and whether organic viticulture is practiced | Vine age and maturation vessel |
Check your way of thinking
I don't know. Planting, harvest, and bottling are separate time points.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Two styles created through winemaking
Try thinking:Do minimum standards mean the same as actual producer examples?
| Axes of comparison | Cape Classic | Vin de Constance 2022 |
|---|---|---|
| Focus of the process | Second fermentation in the bottle and aging on lees. | Process of sorting harvest and fermentation |
| Nature of the number. | Minimum 12 months lees aging | 18 harvests is a specific instance in a particular year |
| Axes of comparison | Bubbles, acidity, residual sugar, and the aroma of lees | Sugar, acid, aroma, and oak maturation. |
Check your way of thinking
Incorrect. Specify the application scope and the year of the material.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Canada
Compare the inland areas of the east and west.
Try thinking:If both have a lake, does that mean rainfall is identical?
| Axes of comparison | Niagara | Okanagan |
|---|---|---|
| Water | Lake Ontario | Lakes connecting the valleys north to south |
| Topography | Between lakes and cliffs | Valleys in the mountain rain shadow |
| Sequence of study | Slopes with lakefronts and subregions. | North and south, slopes, Sub-GI |
Check your way of thinking
They are not the same. Examine mountain and sea location, wind, and rain shadow separately.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Interstate origin standards
Try thinking:Will you use the old BC 95% data as it is?
| Axes of comparison | Ontario sub-appellations | GI names in BC besides the province |
|---|---|---|
| Proportion of the applicable area | 100% | 85% or above |
| The remaining ingredients | Do not mix in areas outside the subzone. | Within BC province |
| Materials | Current OWAA guidance | Article 57 of the current regulations; amended in 2025. |
Check your way of thinking
Check the 85% rule under current law and distinguish the applicable point in the materials.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Distinguish between freezing and late harvest.
Try thinking:Can you call it Icewine just because the harvest is late?
| Axes of comparison | Icewine | Late Harvest |
|---|---|---|
| Raw material | Natural freezing on the vine | Grapes harvested late in the season |
| Pressing. | Separate concentrated juice while still frozen | Freeze pressing is not always required. |
| Confirmation of sweetness/dryness level | Read the residual sugar and acidity | Not all late harvest is necessarily sweet. |
Check your way of thinking
Cannot be labeled as such. Requirements regarding natural freezing and must sugar levels must be met.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Romania
Even with the same CT, the conditions differ.
Try thinking:Can this sugar content be directly described as sweetness/dryness?
| Axes of comparison | Dealu Mare | Cotnari |
|---|---|---|
| Sugar requirements referenced | White 220g/L, Red 213g/L | 210g/L |
| Time of measurement | Raw materials at harvest | Raw materials at harvest |
| Confirm separately | residual sugar in the finished wine | Grape varieties used and final wine's residual sugar |
Check your way of thinking
Incorrect. The sugar content before fermentation and the residual sugar in the finished wine are separate issues.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Two uses for white varieties
Try thinking:If wine undergoes second fermentation in the bottle, must it always be made only from Chardonnay and Pinot?
| Axes of comparison | Still whites | Jidvei Extra Dry NV |
|---|---|---|
| Learning starting point | Grape variety aromas, acidity, fermentation vessels. | Blend and secondary fermentation in bottle |
| Indigenous varieties | Fetească Albă and Regală | Including Fetească Regală |
| Numbers to confirm | Residual sugar and acid, aging period | According to the material: 12 months bottle aging, 12g/L residual sugar. |
Check your way of thinking
Incorrect. This product also uses the local Fetească Regală grape.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Bulgaria
Distinguishing the purpose of the classification
Try thinking:Can the map of the five regions be used as is for the legal boundaries of appellations?
| Axes of comparison | The five geographical regions. | PGI・PDO |
|---|---|---|
| Usage | Grasp an overview of both climate and grape varieties | Read a protected designation of origin label |
| Examples | Black Sea side, Rose Valley, Struma | Dunavska Ravnina, Melnik, etc. |
| Source for confirmation | Topography and Region Explanation | Registration and individual specifications |
Check your way of thinking
Not usable. Check display during registration and in the specification sheet, as purposes differ.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Reading two winemaking processes step by step
Try thinking:Does contact with skins or lees mean the same as barrel aging?
| Axes of comparison | Enira Reserva 2019 | Villa Melnik at the announcement of its Orange Wine |
|---|---|---|
| Raw material | Blend of four black varieties | Sauvignon and Keratsuda |
| Key process to focus on | Sorting and aging in French oak | 2 weeks skin fermentation and 4 weeks on lees. |
| Scope of application | Examples of 2019 red | 2016 white wine example from the release |
Check your way of thinking
They are not the same: distinguish contact with what, in what vessel, and when it occurs.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Moldova
Distinguishing the three regions and Divin
Try thinking:Should Divin be depicted as a fourth, independent wine region?
| Axes of comparison | Wine PGI | Divin |
|---|---|---|
| Designation | Codru・Ștefan Vodă・Valul lui Traian | Divin |
| Subject | Wine | Distilled spirits derived from wine |
| Regional approach | Check each district | Covers the entire country |
Check your way of thinking
The relevant product and its scope differ. Distinguish it from the three wine regions.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Read about the two types of aging
Try thinking:Does a longer number of years increase the intensity of the same type of effect?
| Axes of comparison | Negru de Purcari | Cuvée Prestige |
|---|---|---|
| Ingredients & Process | Red three-variety blend | Bottle-fermented |
| Aging as stated in published materials. | 18 months in French oak | Minimum 3 years cuvée aging |
| Common caution | Do not estimate the new oak ratio | Do not use the minimum standards for the whole country |
Check your way of thinking
Vessel, presence or absence of lees, and processes differ. Do not make simple comparisons based only on time period.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Georgia
Same amphora, different extraction
Try thinking:Is the tannin the same if the vessels are the same?
| Axes of comparison | Example of the Kakheti method | Examples of the Imeretian style |
|---|---|---|
| Solids | Add the entire volume | Add part |
| Axes of comparison | Quantity, duration, temperature | Quantity, duration, temperature |
Check your way of thinking
Because the amount and duration of contact with skins and other components differ, the container alone does not determine the outcome.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Compare fermentation and residual sugar
Try thinking:What do you confirm from the place name?
| Axes of comparison | Tsinandali | Kindzmarauli |
|---|---|---|
| Types | Dry white & red | Naturally off-dry style in red wines. |
| Fermentation | Fully fermented | Incomplete fermentation |
Check your way of thinking
In addition to variety and designated area, check specifications for permitted colors, sweetness/dryness and processing steps.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Slovenia
Match abbreviations for appellations
Try thinking:Can you identify the region from just "PTP"?
| Axes of comparison | PDO side | PGI side |
|---|---|---|
| EU Category Local Languages | ZOP | ZGO |
| Examples of traditional terminology | ZGP・PTP | PGO |
Check your way of thinking
Read in combination with specific protected names.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Separate extraction and maturation.
Try thinking:Can you simply add up all the periods?
| Axes of comparison | Skin contact | Aging on barrel and lees. |
|---|---|---|
| 2021 example | 1 week | 1 year |
| Points to consider | Extraction of color and astringency | Maturation vessel, lees, MLF |
Check your way of thinking
The descriptions for barrel and lees may refer to the same period. Determine the sequence of steps.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Croatia
Compare inland and coastal areas
Try thinking:Can you summarize flavor with the country name alone?
| Axes of comparison | Inland axis | Coastal axis |
|---|---|---|
| Representative whites | Graševina | Malvasia Istarska / Pošip |
| Geography | River, hills | Sea, Peninsula, and Island Slopes |
Check your way of thinking
Consider the locations, grape varieties, and processes of the four regions separately.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Regulations and producer examples
Try thinking:If Dingač is listed as the ingredient, is it Riserva?
| Axes of comparison | Dingač Riserva | Description of Grgić 2016 |
|---|---|---|
| Barrel | Minimum 18 months | 15 months |
| Bottle | Minimum 6 months | 2 years |
| Reading method | Additional labeling requirements for appellations | Practice from actual individual products |
Check your way of thinking
Just describing the vineyard does not determine the appellation or additional labelling.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Luxembourg
Distinguish between place of origin and winemaking methods.
Try thinking:Arrange by the same level of quality?
| Axes of comparison | Lieu-dit | Crémant |
|---|---|---|
| Axis indicated | Delimited plot | Sparkling winemaking |
| Additional research | Varieties and Process | Grape variety, lees aging, sweetness/dryness |
Check your way of thinking
Granularity of location and production method are different axes.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Sweet wine concentration methods
Try thinking:Is the residual sugar determined solely by the sweetness designation?
| Axes of comparison | Vin de Paille | Vin de Glace |
|---|---|---|
| Water management | Water evaporates during drying | Separate the ice after freezing. |
| Example of government specifications | Minimum 2 months drying | −7°C or below on the vine |
Check your way of thinking
Check the information indicating the method separately from the residual sugar content of the finished wine.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →United Kingdom
Proportion of place of origin and variety
Try thinking:Does 85% always mean the same thing?
| Axes of comparison | PDO still | PGI still |
|---|---|---|
| Place of origin | 100% from the labeled region. | At least 85% from the labeled region. |
| Interspecific hybrids | Category not permitted | Permitted category |
Check your way of thinking
Read origin, variety, and vintage as separate subjects.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Distinguishing between the different maturation times
Try thinking:Is it correct to say all 15 months were spent aging on the lees?
| Axes of comparison | Period sur lie | In-bottle period prior to release |
|---|---|---|
| Sussex sparkling | Minimum 12 months | Minimum 15 months |
| Example of removing lees after 12 months | Disgorgement after 12 months | Add three more months after that. |
Check your way of thinking
The specifications separate the total period on lees and the period before release.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Uruguay
Distinguish the subject of labeling
Try thinking:Is it okay to have the 85% year indication in the same field?
| Axes of comparison | Single-varietal labeling. | Two-variety labeling. |
|---|---|---|
| VCP Statutes | At least 85% of the specified variety | 100% of two varieties |
| Check separately | Region and vintage | Region and vintage |
Check your way of thinking
Since the subjects differ, record variety and harvest year separately.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Garzón Reserva 2023 process
Try thinking:Is Reserva always the same maturation period?
| Axes of comparison | Tannat | Albariño |
|---|---|---|
| Fermentation | 150 hL cement | Stainless steel and cement |
| Aging | 6–12 months in 50hL untosted large cask | 3–6 months on the lees |
Check your way of thinking
Even if the product name is shared, the raw materials and process may differ.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Japan
Generic geographical indication and GI Yamanashi
Try thinking:Can Japanese wine with 90% Yamanashi grapes but vinified in Nagano be called GI Yamanashi?
| Axes of comparison | Generic geographical indication | GI Yamanashi |
|---|---|---|
| Ingredient region | Basically, at least 85% grapes from the labeled region. | Only grapes from Yamanashi Prefecture |
| Winemaking location | If from outside the region, there is clear labeling of the origin of ingredients | Produced within Yamanashi Prefecture |
| Points for confirmation | Is the place name referring to the harvest site or the production site? | Also need to check production method and regulatory agency |
Check your way of thinking
Cannot name. For general labeling, something like 'Using Yamanashi Prefecture grapes' may be appropriate, but this differs from the GI Yamanashi grape and production requirements.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Contact with the lees and differentiating use of barrels
Try thinking:Can you explain the aging process of either wine using only the product names?
| Axes of comparison | Kōshū Sur Lie 2024 | Zenbei 2022 |
|---|---|---|
| Raw material | Koshu from Yamanashi Prefecture | Blend the three varieties in a 71:23:6 ratio. |
| Reading process | No racking until spring | For the two varieties, new barrels; for the single variety, used barrels. |
| Avoid speculation | Stirring frequency not specified | It does not state that 100% new barrels are used. |
Check your way of thinking
Not possible. In producer documents by vintage, check what is in contact, the container, and the duration.
Detailed explanation and sources:
Proceed to the exercise and save in your notebook →Notes on comparisons spanning across countries
Please note the theme name compared, commonalities and differences, what you confirmed from the sources, and what remains unclear.
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