The wines produced with a white grape are becoming fashionable and they are here to stay. They are refreshing and ideal to enjoy the summer heat in the southern hemisphere. In addition, they propose diverse experiences. Here are some suggestions to take into consideration.
Everything starts with the Blend is a word that in English means simply mix. But in wines the blends propose much more than that, and the best known proof is in the best reds in the world that are usually blends.
Unlike varietal wines that are those made with a single strain (the law allows the varietal denomination if the wine is made up of at least 85% of a grape), the blends propose something different. Leaving aside the interesting complexities that add the different origins (terroirs) to each wine, the combination of grape varieties allows winemakers to achieve understandable and attractive wines that are more fun to drink, especially in summer.
The white blends
It is not a matter of adding two varietals and creating a bi-varietal. A white blend must have a clear objective, like any wine that transcends time, regardless of its segment. We must remember that prices are a good indicator of the quality of wine, although there are exceptions in everything. This means that the wines present attributes, but they do not stand out so much for their components, but they are usually correct, well achieved and in general, pleasant to drink.
Everything is focused on the fact that the result of the sum of the parts is always more than each wine separately. Winemakers often say that if a good wine is mixed with a wine of lower quality, it hurts the best instead of improving the worst. That’s why the art of assemblage (in French) is typical of winemakers who have many things clear before sitting at the table to combine the components. They know the vineyards and the vineyards that take care daily with the agronomist, and they know the potential of each plot.
There are different types of white blends, but in general winemakers will look for a base grape, which will give structure and longevity, add one that gives different attributes in their expressions. They can be aromatic from a very expressive strain, or from textures to achieve a more greasy or more mordant wine.
While whites tend to be enjoyed more young, there are some that can age better than many great reds. The issue is that being made without (much) contact with their skins, they lack the same structure as reds.
Currently, different techniques are used to find wines that last longer in the bottle, such as cofermentation or skin contact. In the first, two or more grapes can be fermented together, or the juice of one with the skins of others, in search of different perfumes, flavors and textures. While in the second it is sought (as in the reds) to extract with short and cold macerations, some components of the skins of the grapes to achieve different sensations.
But the key to whites is in the acidity to preserve its longevity. Thus, a grape with a potential for storage will not be mixed with a mature and highly oxidative grape, to prevent it from accelerating the evolution of the blend’s stowage.
The great advantage of these wines is that they are refreshing, and if the combination is well achieved, they propose a different experience to the consumer, both to drink by the glass and to serve at the table accompanying various meals.
Learn about premium Chilean wines.
Visit our website
If you need information about chilean wines from cortahojas.com visit our website where you will find all our contact information