Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
ACIDITY
Low
Moderate
Balanced
Crisp
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
12.5%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Quintessential New Zealand Sauvignon Blanc flavors - at an accessible price.
GRAPE VARIETAL(S)
Sauvignon Blanc
100%So-vee-NYON BLON
Sauvignon Blanc is grown throughout the world, and can have a wide range of aromas and flavors that vary depending on the terroir. It is most famous for White Bordeaux and the wines of the Loire Valley. The wines are typically Bright & Crisp, dry, and can vary from citrus fruit and pitted fruit, grass, mineral, herbs, and gooseberries. It is versatile with food, pairs particularly well with herbs and garlic, and is most famous for how well it marries with fresh goat cheese.
Frenzy Sauvignon Blanc is made in Blenheim, and is made by Paua wines, a cooperative of several Marlborough grape growers in New Zealand. Paua is named after the local name given to a species of Abalone that flourishes along the temperate coast of New Zealand, much like Sauvignon Blanc!
These herbaceous, zingy Sauvignon wines of New Zealand are the result of the cool climate of this part of the Southern Hemisphere and the steady hand of winemaker Rebecca “Bec” Wiffen.
Ms Wiffen has strong family ties to the Marlborough region of New Zealand, which has shaped her traditional focus, hand picking grapes and using small batch fermentation to create complex wines with a sense of place.
Grapefruit
Hay
Mineral
