奧地利的葡萄酒

謝了..

請教大大, 通常白葡酒顏色較淡是嗎??

 我已經問過我朋友囉，以下是他的回覆喔~~

The „Grüner Veltliner“ is basically one of the main varieties in Austria that needs a special soil, namely loess in order to develop its typicity. This kind of soil is just in the wineregions of “Lower Austria”. In the northern part of Burgenland some wineries also try to produce this variety, but in this region the climate is more suitable for sweet wines and red wines. Furthermore, the needed loess does not exist in this area and therefore a “Grüner Veltliner” from this area never shows the typicity and fruitiness that it would show when it was grown in Lower Austria.

According the aging potential: “Grüner Veltliner” can be very fresh and fruity as well as powerful, dense and complex. The characteristik depends on the ripeness of the grapes and the style of vinification. In general it can be said that the higher the alcohol of the wine, the higher the aging potential. I would like to point out that this rule of thumb does not always apply and depends very much on the vinetage (and especially on the weather during the year).

I personally would not expect much of a “Grüner Veltliner” of the year 1989! The wine is definately to old and does not show the variety typical flavours anymore. I suggest to buy another bottle with a previous vinetage!

I would definetly recommand to taste a wine (especially a Sauvignon blanc) of Southern Styria. Experts consider this region as one of the best regions for Sauvignon blanc in the world! The wines show a very complex fruit with elegant minerality. It is definately worth to try it!!!!

Thanks for your response.

對不起來晚囉~~~因為朋友前一陣子出國去了~~~

他的答案如下喔~~~

The colour of white wine is influenced by the way how it is processed. The more reductive – means the less oxigen damaged the wine during the process – the whiter is the wine. The amount of sulfor that you put in the mash influences the oxygen level. We process our grapes in a reductive manner what means that we put CO2 arount the mash and avoid this way the influence of oxygen on the mash. Less oxygen means more fruit in the wines!!!

The colour changes with the age of the wine and the way of the storage. The older a white wine the more yellow it becomes. If a wine was storaged in barrels it also gets a yellow to a gold yellow colour.

Therefore, a yellow colour indicates that the wine is older or was stored in barrels.

If a wine gets brown means that it became oxidated and is not good anymore!!

FYR!!